Dinners Archives - Page 12 of 31

Curry in a Hurry

January 15, 2013 by epicureanvegan

I’ve never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn’t affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I’d definitely make this again, especially because it came together in no time. I didn’t make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.

INGREDIENTS:
2 C long grain white rice
3 C water
2 tsp Better than Bouillon paste
Sauce:
1 Tbs olive oil
2 cloves garlic, crushed
3 Tbs curry powder
1 can coconut milk
1/2 C water
1/2 tsp Better than Bouillon
1 Tbs sugar
1 tsp dried basil
3/4 tsp dried ginger
Salt and pepper
The rest:
1 red bell pepper, cut into 1/2″ pieces
1 C edamame
1 C mushrooms, sliced
1/2 C green onion, sliced
1 can sliced water chestnuts
Optional: Sriracha or other hot sauce

DIRECTIONS:
Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you’d like: steaming or sauteing. (minus the green onions)

Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.

Add the garlic and cook another 2 minutes. Combine the 1/2 C of water and 1/2 tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.

Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

Curry in a Hurry

I've never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn't affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I'd definitely make this again, especially because it came together in no time. I didn't make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.

Author: Epicurean Vegan

Ingredients

2 C long grain white rice
3 C water
2 tsp Better than Bouillon paste
Sauce:
1 Tbs olive oil
2 cloves garlic, crushed
3 Tbs curry powder
1 can coconut milk
½ C water
½ tsp Better than Bouillon
1 Tbs sugar
1 tsp dried basil
¾ tsp dried ginger
Salt and pepper
The rest:
1 red bell pepper, cut into ½" pieces
1 C edamame
1 C mushrooms, sliced
½ C green onion, sliced
1 can sliced water chestnuts
Optional: Sriracha or other hot sauce

Directions

Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you'd like: steaming or sauteing. (minus the green onions)
Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.
Add the garlic and cook another 2 minutes. Combine the ½ C of water and ½ tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.
Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

Zucchini, Tomato & Ricotta Tart

January 12, 2013 by epicureanvegan

This was so good and so easy to make! Yes, I know, puff pastry—even though it’s vegan—isn’t the healthiest of foods, but once in a while, it’s okay. In fact, it’s downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you’re brave enough). I’m still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It’s great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you’d like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

INGREDIENTS:
1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil–about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
Optional: 1/4 to 1/3 cup of vegan mozzarella, shredded

DIRECTIONS:
Preheat the oven to 350. On a floured surface, roll out the puff pastry to fit an 11″x17″ cookie sheet. It’s ok if the edges go over the side—just tuck them in. Stick with a fork in several places.

Bake for 7-10 minutes (check it to make sure it’s not browning). You want it just toasted:

To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.

Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you’d like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.

Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.

Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.

Transfer to a large cutting board, then cut and enjoy!

Zucchini, Tomato & Ricotta Tart

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

This was so good and so easy to make! Yes, I know, puff pastry---even though it's vegan---isn't the healthiest of foods, but once in a while, it's okay. In fact, it's downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you're brave enough). I'm still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It's great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you'd like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil--about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
⅓ C nutritional yeast
Optional: ¼ to ⅓ cup of vegan mozzarella, shredded

Directions

Preheat the oven to 350.
On a floured surface, roll out the puff pastry to fit an 11"x17" cookie sheet. It's okay if the edges go over the side---just tuck them in. Stick with a fork in several places.
Bake for 7-10 minutes (check it to make sure it's not browning). You want it just toasted.
To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you'd like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
Transfer to a large cutting board, then cut and enjoy!

Mexican Pasta Casserole

January 2, 2013 by epicureanvegan

I’ve made a similar casserole, but I didn’t have all of the ingredients. I changed things up given what I had to work with. I love how easy and delicious these kinds of casseroles are—they make for the perfect winter meal.

INGREDIENTS:
Sauce:
1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 tsp black pepper
The rest:
2 C uncooked pasta (any variety—I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1 15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

DIRECTIONS:
Preheat oven to 375. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.

Cook for another 3-4 minutes, then add the mushrooms.

Cook until the mushroom cook down a little—just a couple of minutes.

In a medium bowl, combine all of the sauce ingredients and mix well. Drain the pasta and add it to the skillet, along with the sauce; blend well. Transfer to a 13×9″ baking dish.

Cover and bake for 20-25 minutes. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Mexican Pasta Casserole

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Sauce:
1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
½ C Tofutti sour cream + any extra for serving on top
¼ C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
½ C shredded Daiya pepper jack cheese
¼ C almond milk
1 tsp salt
½ tsp black pepper
The rest:
2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
½ of a bell pepper (any variety---I used orange), chopped
½ C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1 15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

Directions

Preheat oven to 375.
While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
Cook for another 3-4 minutes, then add the mushrooms.
Cook until the mushroom cook down a little---just a couple of minutes.
In a medium bowl, combine all of the sauce ingredients and mix well.
Drain the pasta and add it to the skillet, along with the sauce; blend well.
Transfer to a 13x9" baking dish.
Cover and bake for 20-25 minutes.
Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Potato-Leek Chowder

December 11, 2012 by epicureanvegan

I’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas 😉 )

INGREDIENTS:
5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

DIRECTIONS:
In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.

Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Potato-Leek Chowder

Author: Epicurean Vegan

Serves: 4

Ingredients

5 medium russet potatoes, peeled and cut into 1" dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

Directions

In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don't want real mushy potatoes.
I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup.
Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Flaky Harvest Vegetable Squares

November 25, 2012 by epicureanvegan

These were amazing! I thought they’d be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I’d probably chop the carrots smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.

INGREDIENTS:
1 head of cauliflower, broken into small florets
1 medium onion, sliced
3 Tbs + 1/2 tsp olive oil, divided
1-1/4 tsp salt, divided
3/8 tsp black pepper, divided
2 heads elephant garlic (again, I used 2 regular cloves of garlic)
2 tsp vegan Worcestershire sauce, divided
3 Tbs white wine
1 Tbs cornstarch or arrowroot
1 tsp thyme
10 stalks of asparagus, cut into thirds or fourths
10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
10 button mushrooms, halved
6 shallots, peeled and quartered
2 sheets of frozen puff pastry, thawed
Almond milk, for brushing dough

DIRECTIONS:
Preheat oven to 425. Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and 1/8 tsp pepper.

(I’d break up the cauliflower more than this)

Spread onto a baking sheet. Wrap up the garlic and 1/2 tsp of the olive oil in some foil and place on the baking sheet.

Roast 30 to 45 minutes. I roasted them for about 25 minutes—the onions were getting too browned. (Another reason to break the cauliflower up smaller).

Squeeze the warm garlic from it’s skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you’d like.

Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, 1/4 tsp salt, 1/8 tsp pepper, and 1/2 C water in a small bowl; set aside.

Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.

Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.

The recipe says to place a 1/4 C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a 1/2 cup of the vegetable mixture. Again, so easy on the 1/2 cup–it was close.

Fold corners of the dough over the vegetable mixture, pinching the corners together.

I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!

Flaky Harvest Vegetable Squares

These were amazing! I thought they'd be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I'd probably chop the carrots smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.

Author: Epicurean Vegan

Serves: 8

Ingredients

1 head of cauliflower, broken into small florets
1 medium onion, sliced
3 Tbs + ½ tsp olive oil, divided
1-1/4 tsp salt, divided
⅜ tsp black pepper, divided
2 heads elephant garlic (again, I used 2 regular cloves of garlic)
2 tsp vegan Worcestershire sauce, divided
3 Tbs white wine
1 Tbs cornstarch or arrowroot
1 tsp thyme
10 stalks of asparagus, cut into thirds or fourths
10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
10 button mushrooms, halved
6 shallots, peeled and quartered
2 sheets of frozen puff pastry, thawed
Almond milk, for brushing dough

Directions

Preheat oven to 425.
Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and ⅛ tsp pepper.
Spread onto a baking sheet. Wrap up the garlic and ½ tsp of the olive oil in some foil and place on the baking sheet.
Squeeze the warm garlic from it's skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you'd like.
Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, ¼ tsp salt, ⅛ tsp pepper, and ½ C water in a small bowl; set aside.
Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.
Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.
The recipe says to place a ¼ C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a ½ cup of the vegetable mixture. Again, so easy on the ½ cup--it was close.
Fold corners of the dough over the vegetable mixture, pinching the corners together.
I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce

November 20, 2012 by epicureanvegan

I’m very proud of this meal. And it was certainly a labor of love. Three hours of labor, to be exact. (Although that includes the Caesar salad I had to make.) Luckily, many of the steps involved can be made way ahead of time and kept in the fridge, making assembly and cooking time a breeze. It may have taken a while to make, but it was nothing compared to my first attempt at raviolis. I got wise and bought a ravioli mold that made the process so much easier!! (Check out this great YouTube video on how to use it). I threw together a butter-garlic cream sauce which looks pretty weird, as you can see, but I promise you, it tastes better than it looks. After using the ravioli mold, I’m excited to try other types of ravioli—it’s less daunting now that I’ve got the right tools. The sweet potato and tofu ricotta are an excellent combo! You can also try my soy-free version. I made enough dough and filling to feed an army; I easily could have made a 100 raviolis. The leftovers are perfect for freezing and saving for another meal. Feel free to half the recipes for the dough, fillings, and sauce to make about 50 raviolis. (One serving is 10-12 raviolis). Even though there are several steps to this meal, they’re very simple and there’s nothing like fresh pasta!

INGREDIENTS:
Dough
2 C flour
2 C semolina flour
1 tsp salt
2 Tbs olive oil
1-1/2 to 2 C water

Sweet Potato Filling
2 sweet potatoes
3 large green onion, minced
2 Tbs almond milk
salt and pepper

Ricotta Filling
14-oz extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

Butter-Garlic Cream Sauce
3 large cloves of garlic, minced
1/2 C vegan margarine
3 Tbs flour
3/4 to 1 C almond milk
salt and pepper

DIRECTIONS:
Begin by cooking the sweet potatoes. I cooked them in the microwave to save some time—only took 10 minutes. Scoop out the potato and mash it with a fork or pastry blender. Stir in the almond milk and combine well. Add the green onion, salt, and pepper; set aside. To make the ricotta, combine all ingredients in a food processor and process until smooth; set aside. To make the dough, combine the flours and salt in a large bowl of a stand mixer (you can use a food processor too). While the mixer is running, slowly add the oil, then water until you reach a somewhat damp (but not too sticky) dough.

Knead on a lightly floured surface for 3-5 minutes. I used my pasta maker to roll out flat sheets. You can easily use a rolling pin instead. Lay a sheet of dough over the metal portion of the mold. Place the plastic mold on top and press gently, creating pockets for the filling. Place about a teaspoon of each filling into each pocket.

Place another sheet of dough on top and press down, sealing the edges and flattening the top. Using a rolling pin, roll over the top to create the raviolis. (Again, check out the You Tube video at the beginning of the post to see this magic happen).

So much better than trying to make by hand! The mold was worth the $20 I paid for it. Let the raviolis sit for about 20 minutes. To make the sauce, combine the garlic and vegan margarine in a small saucepan and melt the butter. Whisk in the flour, one tablespoon at a time. Slowly whisk in the almond milk, using enough to reach a semi-thick consistency; keep warm. Bring a large pot of water to a boil. Using a spatula, I placed 12 raviolis at a time, into the pot. Boil for 5-7 minutes, then remove with a slotted spoon to a colander.

Repeat the process until they’re all cooked. (For the last dozen, instead of removing with the slotted spoon, I placed the colander in the sink and poured the remaining raviolis and boiling water into the colander. That way, the other raviolis that cooled off could be somewhat reheated).

Drizzle a ladle of sauce over a serving of the raviolis and enjoy!

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce

I'm very proud of this meal. And it was certainly a labor of love. Three hours of labor, to be exact. (Although that includes the Caesar salad I had to make.) Luckily, many of the steps involved can be made way ahead of time and kept in the fridge, making assembly and cooking time a breeze. It may have taken a while to make, but it was nothing compared to my first attempt at raviolis. I got wise and bought a ravioli mold that made the process so much easier!! (Check out this great YouTube video on how to use it). I threw together a butter-garlic cream sauce which looks pretty weird, as you can see, but I promise you, it tastes better than it looks. After using the ravioli mold, I'm excited to try other types of ravioli---it's less daunting now that I've got the right tools. The sweet potato and tofu ricotta are an excellent combo! You can also try my soy-free version. I made enough dough and filling to feed an army; I easily could have made a 100 raviolis. The leftovers are perfect for freezing and saving for another meal. Feel free to half the recipes for the dough, fillings, and sauce to make about 50 raviolis. (One serving is 10-12 raviolis). Even though there are several steps to this meal, they're very simple and there's nothing like fresh pasta!

Author: Epicurean Vegan

Ingredients

Dough
2 C flour
2 C semolina flour
1 tsp salt
2 Tbs olive oil
1-1/2 to 2 C water
Sweet Potato Filling
2 sweet potatoes
3 large green onion, minced
2 Tbs almond milk
salt and pepper
Ricotta Filling
14-oz extra firm tofu, drained and pressed
⅓ C nutritional yeast
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
Butter-Garlic Cream Sauce
3 large cloves of garlic, minced
½ C vegan margarine
3 Tbs flour
¾ to 1 C almond milk
salt and pepper

Directions

Begin by cooking the sweet potatoes. I cooked them in the microwave to save some time---only took 10 minutes.
Scoop out the potato and mash it with a fork or pastry blender.
Stir in the almond milk and combine well.
Add the green onion, salt, and pepper; set aside.
To make the ricotta, combine all ingredients in a food processor and process until smooth; set aside.
To make the dough, combine the flours and salt in a large bowl of a stand mixer (you can use a food processor too). While the mixer is running, slowly add the oil, then water until you reach a somewhat damp (but not too sticky) dough.
Knead on a lightly floured surface for 3-5 minutes. I used my pasta maker to roll out flat sheets. You can easily use a rolling pin instead.
Lay a sheet of dough over the metal portion of the mold. Place the plastic mold on top and press gently, creating pockets for the filling. Place about a teaspoon of each filling into each pocket.
Place another sheet of dough on top and press down, sealing the edges and flattening the top. Using a rolling pin, roll over the top to create the raviolis. (Again, check out the You Tube video at the beginning of the post to see this magic happen).
So much better than trying to make by hand! The mold was worth the $20 I paid for it. Let the raviolis sit for about 20 minutes.
To make the sauce, combine the garlic and vegan margarine in a small saucepan and melt the butter.
Whisk in the flour, one tablespoon at a time. Slowly whisk in the almond milk, using enough to reach a semi-thick consistency; keep warm.
Bring a large pot of water to a boil. Using a spatula, I placed 12 raviolis at a time, into the pot. Boil for 5-7 minutes, then remove with a slotted spoon to a colander.
Repeat the process until they're all cooked. (For the last dozen, instead of removing with the slotted spoon, I placed the colander in the sink and poured the remaining raviolis and boiling water into the colander. That way, the other raviolis that cooled off could be somewhat reheated).
Drizzle a ladle of sauce over a serving of the raviolis and enjoy!

Lasagna Soup

November 18, 2012 by epicureanvegan

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn’t planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn’t have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don’t have to use lasagna noodles, but if you’re like me, chances are, you’ll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

INGREDIENTS:
1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
3/4 tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
1/2 C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

DIRECTIONS:
In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.

Cook for 5 minutes, or until the onions are tender.

Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water). Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Lasagna Soup

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn't planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn't have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don't have to use lasagna noodles, but if you're like me, chances are, you'll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

Author: Epicurean Vegan

Ingredients

1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
¾ tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
½ C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

Directions

In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.
Cook for 5 minutes, or until the onions are tender.
Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water).
Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

October 23, 2012 by epicureanvegan

These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you’ll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy “Ha-Ha That Was Vegan And You Loved It” dance. (But try not to gloat too much.) 😉 The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

INGREDIENTS:
Sauce:
28-oz can diced tomatoes, undrained
1/2 C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds

DIRECTIONS:
Preheat oven to 350. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.

While the filling is cooking, place the roasted red peppers and garlic in the food processor:

Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.

Let it simmer for 5-10 minutes. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.

To assemble the enchiladas, place about a third of the sauce on the bottom of a 9×13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.

Roll up tightly and place fold-side down in the pan.

Top with the remaining sauce and sprinkle some more Daiya on top.

Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too).
Enjoy!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you'll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy "Ha-Ha That Was Vegan And You Loved It" dance. (But try not to gloat too much.) 😉 The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

Author: Epicurean Vegan

Ingredients

Sauce:
28-oz can diced tomatoes, undrained
½ C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds

Directions

Preheat oven to 350.
In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minute
Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.
While the filling is cooking, place the roasted red peppers and garlic in the food processor. Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.
Let it simmer for 5-10 minutes.
Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.
To assemble the enchiladas, place about a third of the sauce on the bottom of a 9x13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.
Roll up tightly and place fold-side down in the pan.
Top with the remaining sauce and sprinkle some more Daiya on top.
Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too). Enjoy!

Quinoa and Rice Stir-fry with Cashews & White Beans

October 15, 2012 by epicureanvegan

When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.

INGREDIENTS:
1 C quinoa
1 box Long Grain Wild Mix
4 C vegetable broth, divided
2 C mushrooms, chopped
6 green onion, sliced
1 C cashews
1 15-oz can white beans, drained and rinsed
1 Tbs olive oil
3 garlic cloves, minced
1/2 C white wine
1 C fresh parsley, chopped
Salt and pepper, to taste

DIRECTIONS:
Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.

Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside. In the same skillet, heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.

Stir in the rice, quinoa, and white wine; saute 3 minutes.

Stir in the parsley and cashews and season with salt and pepper. Enjoy!

Quinoa and Rice Stir-fry with Cashews & White Beans

When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.

Author: Epicurean Vegan

Ingredients

1 C quinoa
1 box Long Grain Wild Mix
4 C vegetable broth, divided
2 C mushrooms, chopped
6 green onion, sliced
1 C cashews
1 15-oz can white beans, drained and rinsed
1 Tbs olive oil
3 garlic cloves, minced
½ C white wine
1 C fresh parsley, chopped
Salt and pepper, to taste

Directions

Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.
Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes.
In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside.
In the same skillet, heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.
Stir in the rice, quinoa, and white wine; saute 3 minutes.
Stir in the parsley and cashews and season with salt and pepper. Enjoy!

French Bread Pizzas

October 14, 2012 by epicureanvegan

Now this is pizza you have eat with a fork and a knife. These really are a no-brainer to make, but I’ll post them because sometimes the easiest and quickest meals can be the hardest to come up with. I didn’t feel like taking the time to make dough, let it rise, knead it . . . so using French bread is a way around that. Just add your favorite toppings . . .

. . . and bake at 375 for 10-15 minutes. Enjoy!

Curry in a Hurry

Zucchini, Tomato & Ricotta Tart

Mexican Pasta Casserole

Potato-Leek Chowder

Flaky Harvest Vegetable Squares

Vegan Sweet Potato and Ricotta Ravioli with a Butter-Garlic Cream Sauce

Lasagna Soup

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

Quinoa and Rice Stir-fry with Cashews & White Beans

French Bread Pizzas

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