Dinners Archives - Page 19 of 31

VegNews’ Macaroni and Cheese

May 28, 2011 by epicureanvegan

So legend has it, this recipe from VegNews is the “best mac ‘n’ cheese on the planet,”—vegan or not. I had to try it for myself and well . . . the rumors are true. This mac and cheese is outstanding! It doesn’t take fake at all, is creamy and incredibly tasty. You won’t believe that it has onions, carrots, and potatoes in it. Seriously. Between the three of us, we cleaned up a 9×12 pan of it in no time.

INGREDIENTS:
8-oz elbow macaroni (I used about 10-ounces)
4 slices of bread, torn into large pieces (I recommend using two. Four was WAY too much)
2 Tbs + 1/3 C Earth Balance margarine (this is one stick)
2 Tbs shallots, chopped
1 C red potatoes, peeled and chopped (I used one large russet potato)
1/4 C carrot, chopped|
1/3 C onion, chopped
1 C water
1/4 C cashews
2 tsp salt (I used 1 tsp)
1/4 tsp garlic, minced
1/4 tsp Dijon mustard
1 Tbs lemon juice
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tsp paprika
Optional: 1/4 C nutritional yeast (I threw it in for some extra B vitamins)

DIRECTIONS:
Preheat oven to 350. Place the bread pieces in a food processor with the 2 tablespoons of Earth Balance and process until well crumbly and well combined. I used Rudi’s brand and it made so much! I ended up only using maybe half of what it made and even that was too much. I highly recommend using 2 slices of bread with 1 tablespoon of margarine.

Cook the pasta according to package instructions. In a medium saucepan, combine the potatoes, carrots, onions, and shallots with the water. Bring to a boil. Reduce heat to a simmer and cover for 15 minutes.

Meanwhile, in a blender or food processor, combine the cashews, salt, garlic, remaining margarine, Dijon, lemon juice, pepper, cayenne, and nutritional yeast, if using. I recommend grinding the cashews up first before adding the rest of the ingredients. Blend until smooth.

Add the vegetable/water mixture to the cashew mixture and blend it until smooth. You’ll end up with a creamy cheesy sauce.

In a large bowl, combine the sauce and pasta until well coated. Pour it into a 9×13 baking pan.

Top with the breadcrumbs and sprinkle with paprika.

Bake for 25-30 minutes and enjoy!

VegNews' Macaroni and Cheese

So legend has it, this recipe from VegNews is the "best mac 'n' cheese on the planet,"---vegan or not. I had to try it for myself and well . . . the rumors are true. This mac and cheese is outstanding! It doesn't take fake at all, is creamy and incredibly tasty. You won't believe that it has onions, carrots, and potatoes in it. Seriously. Between the three of us, we cleaned up a 9x12 pan of it in no time.

Author: Epicurean Vegan

Ingredients

8-oz elbow macaroni (I used about 10-ounces)
4 slices of bread, torn into large pieces (I recommend using two. Four was WAY too much)
2 Tbs + ⅓ C Earth Balance margarine (this is one stick)
2 Tbs shallots, chopped
1 C red potatoes, peeled and chopped (I used one large russet potato)
¼ C carrot, chopped|
⅓ C onion, chopped
1 C water
¼ C cashews
2 tsp salt (I used 1 tsp)
¼ tsp garlic, minced
¼ tsp Dijon mustard
1 Tbs lemon juice
¼ tsp black pepper
⅛ tsp cayenne
¼ tsp paprika
Optional: ¼ C nutritional yeast (I threw it in for some extra B vitamins)

Directions

Preheat oven to 350.
Place the bread pieces in a food processor with the 2 tablespoons of Earth Balance and process until well crumbly and well combined. I used Rudi's brand and it made so much! I ended up only using maybe half of what it made and even that was too much. I highly recommend using 2 slices of bread with 1 tablespoon of margarine.
Cook the pasta according to package instructions.
In a medium saucepan, combine the potatoes, carrots, onions, and shallots with the water. Bring to a boil. Reduce heat to a simmer and cover for 15 minutes.
Meanwhile, in a blender or food processor, combine the cashews, salt, garlic, remaining margarine, Dijon, lemon juice, pepper, cayenne, and nutritional yeast, if using. I recommend grinding the cashews up first before adding the rest of the ingredients. Blend until smooth.
Add the vegetable/water mixture to the cashew mixture and blend it until smooth. You'll end up with a creamy cheesy sauce.
In a large bowl, combine the sauce and pasta until well coated. Pour it into a 9x13 baking pan.
Top with the breadcrumbs and sprinkle with paprika.
Bake for 25-30 minutes and enjoy!

Kale and Cream Cheese-Stuffed Sweet Chilies

May 27, 2011 by epicureanvegan

Geez . . . it’s been a while since I last posted. The Sixth Grader (or should I say, soon-to-be The Seventh Grader) was on a week-long field trip so me and The Husband ate out a lot this week. Produce in my refrigerator, however, was feeling very neglected, so last night I decided to make these. They were delicious! We threw them on the grill, but you can also bake them in the oven at 350 for about 20 minutes. Use this stuffing for small chilies and serve them as appetizers, too.

INGREDIENTS:
3 large sweet chili peppers
10-oz Tofutti cream cheese
3 Tbs lime juice
1 tsp cumin
1 C fresh cilantro, chopped
6-8 sun-dried tomatoes, diced
1 bunch of kale
6-8 green onions, sliced
1/2 C vegan pepper jack cheese, shredded
2 tsp garlic, minced
2 tsp olive oil

DIRECTIONS:
Using a food processor or mixer, cream together the cream cheese, lime juice, cumin, and cilantro.

In a large saucepan or skillet, heat the olive oil and garlic. Add the kale. One bunch may seem like a lot (5-6 cups) but it will cook down quite a bit. Cook it over medium heat, constantly stirring it. I found that tongs work great for this. Cook for 4-5 minutes, or until nice and wilted.

In a large bowl, combine the sun-dried tomatoes, green onions, and cheese. Mix in the cream cheese mixture, then stir in the kale.

To prepare the chilies, there are a number of different ways to do it. First, slice the tops off and pull out the insides–as much as you can. You can either stuff them from the top, or slice them in the side. You can also slice them lengthwise, stuff them, then put them back together. I sliced into the side of it and found that that just worked better for the size of these chilies.

Preheat the grill to a medium-high heat. Wrap the stuffed chilies in foil and place on the heated grill. Cook them for about 10 minutes, turning them often. Once the filling starts to drip out from the foil, remove them from the grill. Unwrap from the foil and enjoy!

Vegetables Korma

May 18, 2011 by epicureanvegan

I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

INGREDIENTS:
1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
3/4 tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped

DIRECTIONS:
Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you’d like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Serve over the barley, sprinkle with the peanuts, and enjoy!

Vegetables Korma

I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

Author: Epicurean Vegan

Ingredients

1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
¾ tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
⅓ C coconut milk
Toasted peanuts, chopped

Directions

Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you'd like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.
Stir in the vegetables, garbanzo beans, and coconut milk. If it's too thick, add a bit more coconut milk. Season with salt and pepper, if you'd like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.
Serve over the barley, sprinkle with the peanuts, and enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

May 13, 2011 by epicureanvegan

I know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they’re well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow’s lunch.

INGREDIENTS:
4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
1/2 C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

DIRECTIONS:
In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.

In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt—just a few minutes. Stir in the cooked rice and pumpkin seeds.

Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

I know what you're thinking . . . stuffed peppers again?! But these are different---that's what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they're well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow's lunch.

Author: Epicurean Vegan

Ingredients

4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
½ C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

Directions

In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.
In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt---just a few minutes. Stir in the cooked rice and pumpkin seeds.
Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Pasta with Roasted Red Pepper Sauce

May 11, 2011 by epicureanvegan

This recipe is from Vegetarian Times Quick & Healthy 30-Minute Meals that I picked up at the grocery store. The recipe is actually entitled: Fusilli Bucati Lunghi with Roasted Red Pepper Sauce, but that’s a long title, plus, you can use any pasta you’d like.

It’s full of some really outstanding meals and I like that they’re done in about 30 minutes (ideally). The Sixth Grader loves to cook so I’ve been having him help me in the kitchen as much as possible. For those of you with middle-grade kids, this recipe is a good one to let them do—that is, if you trust them with a sharp knife. 🙂 When the onions made him cry, he didn’t let it detour him—a sure sign of a dedicated chef! There’s some chopping of vegetables involved, plus some simmer time for the sauce, so this recipe definitely took longer than the 30 minutes the magazine claims. 45 minutes was more like it. Regardless, it was still easy and very delicious; something we’d make again. The kid got to partake in the full culinary experience, by not only cooking dinner, but cleaning up when he dropped the leftover sauce container and creating a quite a mess. Ah well, all part of being a master chef.

INGREDIENTS:
2 Tbs garlic-flavored olive oil (I just use regular olive oil and added 2 tsp of minced garlic)
1 C jarred roasted red peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (you’re going to puree this later—we just chopped it)
1 large carrot, finely chopped (Save yourself some time—especially when letting the kids help—and use the food processor)!
8-oz dry fusilli bucati lunghi (or any other pasta you’d like)

DIRECTIONS:

Look at him go . . . chop chop!

We’d still be in the kitchen if he had to finely chop the carrot by hand. I know it’s an extra thing to clean, but use the food processor.In a large saucepan over medium-high heat, heat the oil (add garlic, if using). Add the peppers, onion, and carrot; saute 5 minutes. Add 3/4 cup of water, cover, and reduce heat to medium-low. Simmer for 20 minutes.

Meanwhile, cook the pasta according to package instructions. Remove the sauce from heat. The recipe says to use a hand blender to puree the sauce until smooth. Not having this handy appliance, I used the food processor. Season with salt and pepper, if you’d like.

Drain pasta and add to saucepan with sauce. Toss well and enjoy!

Falafel Burgers and a Contest Winner!

May 9, 2011 by epicureanvegan

First of all, congratulations to sandition of Please Pass the Tofu for being the randomly selected commenter who will receive the $25 Amazon gift card!! Thank you to everyone who left a comment about juicing. So far, I’ve made some incredible apple-kale-spinach-parsley juice that is delicious! I think giving away stuff is way too much fun, so I look forward to doing it again soon!

So onto the food. 🙂 This recipe is another winner from The Vegan Table. You can serve these on buns, pita pockets, or open-faced like I did. Either way, I think you’ll enjoy the well-blended flavors of the patty as well as the cucumber sauce—an ideal combination.

INGREDIENTS:
1 can chickpeas (garbanzo beans), drained and rinsed
1 yellow onion, diced
3 cloves garlic, minced
1/4 C fresh parsley, chopped
2 Tbs tahini
1-1/2 to 2 tsp cumin
1 tsp coriander
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 C bread crumbs (I used panko)

For falafel sauce:
1 container (6-oz) plain nondairy yogurt
1-2 Tbs tahini (I used 1-1/2)
1/2 cucumber, peeled and finely chopped
1 tsp dried dill

Optional ingredients:
hamburger buns or rolls, pita bread, tomato slices, lettuce

DIRECTIONS:
I recommend making the sauce first since it has to chill for 30 minutes. I could have made it while the patties baked, but that’s when I cleaned up the kitchen and set the table, etc. To prepare the sauce, combine all of the sauce ingredients in a small bowl and chill for 30 minutes.

Preheat oven to 400. Pulse a few times the chickpeas in the food processor until thick and pasty; transfer to a medium-sized bowl. Add the onion, garlic, parsley, tahini, cumin, corriander, salt, pepper, cayenne pepper, lemon juice, and baking powder. (I actually left the beans in the food processor and added the other ingredients and pulsed a few times to just mix them in a little–easier than using a spoon. Then I transferred to a bowl and mixed it more). Slowly add the bread crumbs—using more or less—until the mixture holds together well.

Shape into patties and place on a nonstick baking sheet. I used foil that I lightly sprayed with cooking spray. I also made 5 patties, but the recipe says you can get 8-10 patties.

Bake for 10-12 minutes until golden brown on the bottom. Don’t expect the tops to get brown—they won’t. Flip over and bake for another 10-12 minutes. Serve with some falafel sauce, tomato, and lettuce on bun, pita, or open-face. Enjoy!

Tater Tot Casserole

May 5, 2011 by epicureanvegan

Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

INGREDIENTS:
1 tsp olive oil
2 tsp garlic, minced
1 small onion, diced
2 C mushrooms, sliced
2 C fresh spinach, torn or chopped
1 C edamame
1 bag Boca soy crumbles
10-oz mushroom broth
1/2 C almond milk
2 Tbs arrowroot
1/3 C Tofutti sour cream
Dash or two of nutmeg
Salt and pepper, to taste
40-50 frozen tater tots

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.

Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.

Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9×13″ baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.

Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Tater Tot Casserole

Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

Author: Epicurean Vegan

Ingredients

1 tsp olive oil
2 tsp garlic, minced
1 small onion, diced
2 C mushrooms, sliced
2 C fresh spinach, torn or chopped
1 C edamame
1 bag Boca soy crumbles
10-oz mushroom broth
½ C almond milk
2 Tbs arrowroot
⅓ C Tofutti sour cream
Dash or two of nutmeg
Salt and pepper, to taste
40-50 frozen tater tots

Directions

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.
Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.
Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9x13" baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.
Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Potato and Kale Enchiladas

April 28, 2011 by epicureanvegan

It’s a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I’d have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I’m so glad I made these—they’re wonderful!

INGREDIENTS:
Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
1/2 lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another 1/2 lb)
4 cloves garlic, minced
1/2 tsp cumin
1/4 C vegetable broth or water
3 Tbs lime juice
1/4 C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn’t notice they had to be toasted until it was time to add them. I didn’t bother chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style

DIRECTIONS:
Preheat oven to 375. Use a 11.5″x7.5″ casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.

To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.

Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)

To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce–just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.

To create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn’t going to happen. Plus, the tortillas I used are perfect for rolling—they’re soft enough already that they won’t crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don’t do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy. Continue until the pan is filled.

After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can’t imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.

Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you’ve warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you’ll have time to reclaim your space! Enjoy!

Potato and Kale Enchiladas

It's a damn good thing these came out SO DELICIOUS because they were a bit labor-intensive (and that was after I simplified the recipe)! The Husband picked out this recipe from Veganomicon and even though they sounded amazing, after I read the instructions, I put off making these until I knew I'd have plenty of time to devote to them. Finally, last night I cracked open the cookbook and got to work. I made some alterations to simplify the recipe and to cut down on some of the time required to make this. I LOVE the enchilada sauce and frankly, that portion is pretty easy. I would definitely use this sauce recipe for all enchiladas I make, and even lasagna. I will list the original recipe and add my alterations. Overall, I'm so glad I made these---they're wonderful!

Author: Epicurean Vegan

Ingredients

Enchilada Chile Sauce:
2 Tbs grapeseed oil or olive oil
1 onion, diced
3 large green chilies (such as Anaheim or Italian-style long green peppers), roasted, seeded, peeled and coarsely chopped (Yeah, I used a 7-oz can)
2-3 tsp Ancho chili pepper
1-1/2 tsp cumin
1 tsp marjoram or Mexican oregano (epazote) I used regular oregano
1 28-oz can diced tomatoes, roasted preferred
1 tsp sugar
1-1/2 tsp salt
Potato and Kale Filling:
1 lb waxy potatoes (Yukon gold or red) I used russet
½ lb kale, washed, trimmed and chopped finely (Use the food processor! It will save you. Plus, I added another ½ lb)
4 cloves garlic, minced
½ tsp cumin
¼ C vegetable broth or water
3 Tbs lime juice
¼ C toasted pumpkin seeds, chopped coarsely, plus extra for garnish. (First, I had no desire to grab a pan and toast these, especially since I didn't notice they had to be toasted until it was time to add them. I didn't bother chopping them, either).
1-1/2 tsp salt, or to taste (Seemed like a lot, so I just did a little)
12-14 corn tortillas (These are my favorite: a cross between a flour and corn tortilla. They roll up beautifully without having to steam them at all first) : La Tortilla Factory Hand Made Style

Directions

Preheat oven to 375. Use a 11.5"x7.5" casserole dish. To save yourself a headache: first, get the kale washed, trimmed and chopped, and peel and dice the potatoes.
To prepare the sauce, saute the onion and oil in a large skillet over medium heat, about 4-7 minutes. Add remaining sauce ingredients, bring to a simmer.
Remove from the heat, let cool, then taste it to adjust seasoning, if necessary. Puree in an immersion or regular blender until smooth. (I used the food processor.)
To prepare the filling, boil the potatoes until tender, about 20 minutes. Drain and set aside. (This next step, I recommend doing while the potatoes are cooking) Cook the grapeseed oil and minced garlic in a sauce pot (I used the same skillet from the sauce--just washed it out) over medium heat until garlic just begins to brown. Add the kale, sprinkle with some salt and stir often. Partially cover the pot and steam the kale about 4-6 minutes. Then add the potatoes, broth (or water), lime juice, pumpkin seeds, and salt. Mash the potatoes a little bit with a spoon. Cook another 3-4 minutes.
To create these fabulous enchiladas . . . finally. . . the recipe says to ladle some sauce in a shallow dish and a heated griddle. Seriously?! My kitchen already looked like the Swedish Chef had made a 10-course meal in it and adding another pan to my already-crowded workspace just wasn't going to happen. Plus, the tortillas I used are perfect for rolling---they're soft enough already that they won't crack. So if you wish to torture yourself, this is what the original recipe says: Ladle a bit of sauce onto the bottom of the casserole dish (ok, I did do that). Take a corn tortilla, place it on the heated griddle for 30 seconds, flip over and heat until soft and pliable. Drop the tortilla into the sauce and cover it completely with sauce. Place it in the casserole dish and layer it with another heat, sauce-covered tortilla (or use one. Or don't do it that way at all). Seriously, too messy and labor-intensive. Fill with potato filling and roll up. Ok, I took the easy epicurean vegan way. After adding a layer of sauce on the bottom, I scooped some filling into my already soft and wonderfully pliable tortilla, rolled it up and placed it in the pan. That easy.
After reserving about 1-1/2 cups of the sauce, pour the rest over the enchiladas. Now, I can't imagine enchiladas without cheese, so I sprinkled some Daiya cheese shreds on top.Continue until the pan is filled.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes. Top individual servings with the extra sauce (that you've warmed up). You may not recognize your kitchen once these are in the oven, but at least while they bake, you'll have time to reclaim your space! Enjoy!

Crispy “Chicken” Salad

April 25, 2011 by epicureanvegan

This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Crispy "Chicken" Salad

This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It's just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

Author: Epicurean Vegan

Ingredients

1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
½ tsp dried chives
½ tsp dried parsley
½ tsp dried dill
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp salt
⅛ tsp black pepper

Directions

I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Vegetable-Barley Soup

April 21, 2011 by epicureanvegan

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

INGREDIENTS:
4 C vegetable broth
3-4 C water
1/3 C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
1/3 C light miso
1/3 C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
3/4 C almond milk

DIRECTIONS:
Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!

Vegetable-Barley Soup

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I've been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

Author: Epicurean Vegan

Ingredients

4 C vegetable broth
3-4 C water
⅓ C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
⅓ C light miso
⅓ C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
¾ C almond milk

Directions

Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it's too thick. Stir in the parsley. Serve and enjoy!

VegNews’ Macaroni and Cheese

Kale and Cream Cheese-Stuffed Sweet Chilies

Vegetables Korma

Wild Rice, Mushroom and Spinach Stuffed Peppers

Pasta with Roasted Red Pepper Sauce

Falafel Burgers and a Contest Winner!

Tater Tot Casserole

Potato and Kale Enchiladas

Crispy “Chicken” Salad

Vegetable-Barley Soup

Categories

Archives

Popular Posts