Dinners Archives - Page 16 of 31

Pasta with Kale

January 22, 2012 by epicureanvegan

I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews.

INGREDIENTS:
8-10 oz tri-color rotini
1 bunch kale, chopped
5-6 mushrooms, sliced
2 Tbs Earth Balance margarine
1 Tbs yellow miso
1 tsp garlic, minced

DIRECTIONS:
Cook the pasta until al dente and drain. Meanwhile, steam the kale and mushrooms 3-5 minutes—just until they’re tender. Usually, once the kale turns bright green, it’s ready. Using the same pot you cooked the pasta in, melt the margarine and garlic. Stir in the miso and blend it in. Add the kale and pasta and combine well. Enjoy!

Pasta with Kale

Author: Epicurean Vegan

Ingredients

8-10 oz tri-color rotini
1 bunch kale, chopped
5-6 mushrooms, sliced
2 Tbs Earth Balance margarine
1 Tbs yellow miso
1 tsp garlic, minced

Directions

Cook the pasta until al dente and drain.
Meanwhile, steam the kale and mushrooms 3-5 minutes---just until they're tender. Usually, once the kale turns bright green, it's ready.
Using the same pot you cooked the pasta in, melt the margarine and garlic.
Stir in the miso and blend it in.
Add the kale and pasta and combine well. Enjoy!

Potato and Chard Casserole

January 19, 2012 by epicureanvegan

I suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:
7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
1/4 tsp black pepper
Dash or two of nutmeg
1/4 tsp dry mustard
1-1/2 C almond milk
3/4 C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

DIRECTIONS:
Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion.

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.

Enjoy!

Potato and Chard Casserole

I suppose you could also call this a "gratin" or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn't be a bad idea. If you have a 13-year-old lying around, it's a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the "Dirty Dozen" list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow---another good reason to stick to organic!

Author: Epicurean Vegan

Ingredients

7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
¼ tsp black pepper
Dash or two of nutmeg
¼ tsp dry mustard
1-1/2 C almond milk
¾ C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

Directions

Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they'll take forever to bake.
Meanwhile, steam the chard for about 5-7 minutes. You don't want it too soft--just a little tender. Mix it in with potatoes and green onion.
In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in ¼ C of the cheese.
Pour the sauce over the veggies and mix well. Transfer to a 9"x13" baking pan.
Top with the remaining cheese and the bread crumbs you made from the bread slices.
Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes. Enjoy!

Fondue Flop

January 9, 2012 by epicureanvegan

Looks good, huh? And actually, it wasn’t too bad, but NOT as a fondue. The recipe is called Blonde Bliss Vegan Fondue from the Jan/Feb issue of Vegetarian Times. (I tried to find the recipe on their site, but couldn’t, but found it HERE). The stars of the show are potatoes and I figured since the Veg News’ Mac n’ Cheese is made with potatoes and is SO DELICIOUS, then this one has got to be pretty good. It tasted more like a potato chowder, which is good in its own right, but not as a fondue. I wanted to add some Daiya cheese, Tofutti sour cream and some chopped chives. Oh well.

Fondue was invented for cow’s milk cheese—that’s just the way it is, but I think the Veg News’ sauce , a vegan white sauce, and the creamy cashew sauce would make much better fondues. Next time, I might give that a try. For now, at least I have some leftover chowder for tomorrow’s lunch.

The apples, bread and mushrooms were good though!

Tortilla Lasagna

January 6, 2012 by epicureanvegan

This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.

INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water. Season with salt and pepper, if you’d like.

Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.

Repeat four more times, then top with last tortilla.

Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.

Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.

Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Tortilla Lasagna

This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren't in a Mexican dish like this, don't bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you'd like to make a gluten-free version.

Author: Epicurean Vegan

Ingredients

6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
½ C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

Directions

Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
Repeat four more times, then top with last tortilla.
Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Sweet & Sour Boca Nugget Stir-fry

January 3, 2012 by epicureanvegan

Stir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!

INGREDIENTS:
1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
2/3 C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

DIRECTIONS:
The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too!)

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Sweet & Sour Boca Nugget Stir-fry

Stir-fries are great ways to use up veggies and they're typically easy to throw together. I didn't feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect--a great balance of both elements!

Author: Epicurean Vegan

Ingredients

1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
⅔ C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

Directions

The sauce won't take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag's instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don't forget to get it started, too!)
Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.
At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.
Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Mushroom and Snow Pea Soup

December 19, 2011 by epicureanvegan

This soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.

INGREDIENTS:
6 C vegetable broth
1 Tbs olive oil
6 green onion, sliced
3 C Shiitake and white mushrooms (or cremini), sliced
2 C snow peas, cut into pieces (and ends snipped)
1 Tbs fresh ginger, grated
3 tsp garlic, minced
2 Tbs yellow miso
6-oz Angel hair pasta

DIRECTIONS:
In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.

Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.

Add the pasta and cook another 3-5 minutes. Serve and enjoy!

Mushroom and Snow Pea Soup

This soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.

Author: Epicurean Vegan

Ingredients

6 C vegetable broth
1 Tbs olive oil
6 green onion, sliced
3 C Shiitake and white mushrooms (or cremini), sliced
2 C snow peas, cut into pieces (and ends snipped)
1 Tbs fresh ginger, grated
3 tsp garlic, minced
2 Tbs yellow miso
6-oz Angel hair pasta

Directions

In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.
Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.
Add the pasta and cook another 3-5 minutes. Serve and enjoy!

Gluten-Free & Vegan Mexican Casserole

December 15, 2011 by epicureanvegan

I’m fortunate I don’t have a gluten intolerance (even though seitan bothers me). I can’t imagine eliminating gluten from my diet as well, but I am starting to realize that it’s not that difficult to make something vegan and gluten-free, like this delicious casserole.

INGREDIENTS:
8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes—not too long, or it’ll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.

Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.

Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.

Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15″ baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.

Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Gluten-Free & Vegan Mexican Casserole

I'm fortunate I don't have a gluten intolerance (even though seitan bothers me). I can't imagine eliminating gluten from my diet as well, but I am starting to realize that it's not that difficult to make something vegan and gluten-free, like this delicious casserole.

Author: Epicurean Vegan

Ingredients

8-oz quinoa pasta, any variety
3 bell peppers, diced (I used one red, one yellow, and one orange)
1 medium red onion, diced
2 C mushrooms, sliced
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 6-oz can tomato paste
4-5 green onion, sliced
1-2 Tbs olive oil
Daiya cheese, any flavor
2-1/2 C Corn chips or gluten-free crackers
Optional ingredients: 1-2 C fresh chopped cilantro, 1-2 C black olives, diced avocados, salsa, jalapenos, green chilies, Tofutti sour cream
Taco seasoning packet or make your own: (This is a mild version, so you may want to add more chili powder for a added kick)
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
½ tsp salt

Directions

Preheat oven to 350. If making the seasoning, combine the ingredients and set aside. Cook pasta in boiling water for 8-10 minutes---not too long, or it'll get mushy. In a large skillet, heat the olive oil and add the peppers and onions.
Cook for about 10 minutes, until they are slightly soft. Add the mushrooms and half of the seasonings; cook another 5 minutes.
Meanwhile, in a large bowl, stir together the tomato paste and diced tomatoes until well combined. Stir in the black beans and the rest of the seasonings. Stir the tomato mixture into the pepper mixture and combine well.
Using the same bowl as the tomato mixture, combine the pasta and vegetable mixture and stir well to combine. Line the bottom of a 15" baking dish with corn chips or gluten free crackers, then spread on a layer of Daiya cheese. Pour the vegetable mixture on the chips.
Top with more Daiya cheese and green onion. Bake for 20 minutes. Serve with a dollop of Tofutti sour cream and enjoy!

Vegan Calzones

December 4, 2011 by epicureanvegan

The Seventh Grader wanted calzones for his birthday dinner and it’s so easy to let guests make their own with their choice of ingredients. I made some tofu ricotta cheese, had mushrooms, spinach, black olives, and green bell pepper to fill up the calzones. Bake, then top with warm marinara and you’re ready to eat!

INGREDIENTS:
Dough:
I packet (2-1/4 tsp) yeast
1 C warm water
2 Tbs agave
1/4 C olive oil
3-1/2 C flour
1/2 tsp salt
Calzones:
Veggies of your choice, such as: spinach, mushrooms, tofu ricotta, bell pepper, roasted red pepper, Daiya Mozzarella, etc.
1 jar marinara sauce (This was enough for 5 calzones)

DIRECTIONS:
Using a mixer, combine the water, yeast, and agave and blend well. Let it sit for about 10 minutes to get foamy. In medium bowl, combine the flour and salt. With the mixer running, add the oil, then gradually, the flour.

Squeeze the dough together tightly and knead it a little to get a smooth ball. Place it in a large, oiled bowl.

Cover with a dish towel and place it in a warm place for about an hour. It ought to nearly triple in size.

Punch it down and transfer to a floured surface. Knead the dough for 3-5 minutes, or until you no longer hear “dough-farts.” I divided the dough into 5 parts or five calzones, but you can easily get 6-7 calzones from this recipe. I rolled them out ahead of time and layered them in between sheets of waxed paper.

If you do this, I recommend lightly greasing the waxed paper sheets. I then placed the stack in a large ziplock and stored them in the fridge until we were ready to assemble them.

Preheat oven to 350. Fill up the calzones with whatever veggies you’d like. You can also ladle some marinara sauce inside, too. I’ve never been good about making things like this look pretty, so we ended up with a motley crew of calzones.

Bake for 12-15 minutes–not too long, or the tops will get hard and crunchy.

Top with some marinara sauce and enjoy!

Vegan Calzones

The Seventh Grader wanted calzones for his birthday dinner and it's so easy to let guests make their own with their choice of ingredients. I made some tofu ricotta cheese, had mushrooms, spinach, black olives, and green bell pepper to fill up the calzones. Bake, then top with warm marinara and you're ready to eat!

Author: Epicurean Vegan

Ingredients

Dough:
I packet (2-1/4 tsp) yeast
1 C warm water
2 Tbs agave
¼ C olive oil
3-1/2 C flour
½ tsp salt
Calzones:
Veggies of your choice, such as: spinach, mushrooms, tofu ricotta, bell pepper, roasted red pepper, Daiya Mozzarella, etc.
1 jar marinara sauce (This was enough for 5 calzones)

Directions

Using a mixer, combine the water, yeast, and agave and blend well. Let it sit for about 10 minutes to get foamy. In medium bowl, combine the flour and salt. With the mixer running, add the oil, then gradually, the flour.
Squeeze the dough together tightly and knead it a little to get a smooth ball. Place it in a large, oiled bowl.
Cover with a dish towel and place it in a warm place for about an hour. It ought to nearly triple in size.
Punch it down and transfer to a floured surface. Knead the dough for 3-5 minutes, or until you no longer hear "dough-farts." I divided the dough into 5 parts or five calzones, but you can easily get 6-7 calzones from this recipe. I rolled them out ahead of time and layered them in between sheets of waxed paper.
If you do this, I recommend lightly greasing the waxed paper sheets. I then placed the stack in a large ziplock and stored them in the fridge until we were ready to assemble them.
Preheat oven to 350. Fill up the calzones with whatever veggies you'd like. You can also ladle some marinara sauce inside, too. I've never been good about making things like this look pretty, so we ended up with a motley crew of calzones.
Bake for 12-15 minutes--not too long, or the tops will get hard and crunchy.
Top with some marinara sauce and enjoy!

My First Cooking Class

November 14, 2011 by epicureanvegan

Last night I hosted my first vegan cooking class for fellow members of Fort Vegan, a vegan and vegetarian meetup here in Fort Collins. Many of the attendees were vegetarian, but looking to go vegan and needed ideas of how to cook without cheese and eggs. I enjoyed meeting everyone and getting a chance to “talk shop” and learn a few things myself. I put together a packet of information regarding protein, calcium, and ten different things to make with tofu. I also included the recipes for the vegan goodies we ate. I’m sorry to say, I completely forgot to serve the vegan brownies–although the recipe was included. The Seventh Grader was thrilled with my oversight.

I served four easy-to-make appetizers: Avocado Bruschetta, Crock Cheez, Hummus, and Field Roast Stuffed Phyllo Cups. I then showed attendees how to make the best mac n’ cheese ever.

Hopefully, everyone came away with lots of helpful information and full stomachs. I had a lot of fun and I’m looking forward to class number 2 next Sunday. I’m not sure what I’ll be whipping up for that class, but since Thanksgiving is coming up, I may focus on vegan holiday dishes. Thanks again to everyone who attended!

Breaded Zucchini with Bok Choy and Couscous

November 4, 2011 by epicureanvegan

This was fab-freakin’-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

INGREDIENTS:
1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 C egg-replacer powder + 1/8 C water
Olive oil

DIRECTIONS:
In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate–you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.

Start the couscous about the same time. It’ll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.

Zucchini actually cooks up pretty fast, so don’t worry if you have a few thick slices—they soften quickly. Keep the cooked slices warm under some foil until you’ve finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.

Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Breaded Zucchini with Bok Choy and Couscous

This was fab-freakin'-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

Author: Epicurean Vegan

Ingredients

1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
½ tsp salt
½ tsp black pepper
¼ C egg-replacer powder + ⅛ C water
Olive oil

Directions

In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate--you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.
Start the couscous about the same time. It'll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.
Zucchini actually cooks up pretty fast, so don't worry if you have a few thick slices---they soften quickly. Keep the cooked slices warm under some foil until you've finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.
Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Pasta with Kale

Potato and Chard Casserole

Fondue Flop

Tortilla Lasagna

Sweet & Sour Boca Nugget Stir-fry

Mushroom and Snow Pea Soup

Gluten-Free & Vegan Mexican Casserole

Vegan Calzones

My First Cooking Class

Breaded Zucchini with Bok Choy and Couscous

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