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Kale & Zucchini Bowls with Lemon-Cashew Sauce

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Kale and Zucchini Bowls with Lemon-Cashew Sauce -- Epicurean Vegan

Where did the summer go? As much as I love autumn and all the wonderful soups and stews that always accompany this favorite season of mine, I’m not quite ready for it. I’m still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know it might be veggie-bowl overload for some of you, and I promise to get back in the kitchen to drum up some new vegan yumminess, but I assure you, you’ll love this fresh, lemony creation that is not only healthy, but super delicious! So go ahead, have that second glass of wine and enjoy those fresh summer veggies a little longer.

INGREDIENTS:
1 medium zucchini, spiralized
2 C fresh kale, chopped
1 C red cabbage, chopped
3 large green onion, chopped
1/2 red bell pepper, diced
1 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
1 C rice blend or quinoa (cooked according to package instructions)
1/2 C pepitas
Lemon-Cashew Sauce
1 C raw cashews
2 garlic cloves
3/4 tsp salt
1/4 C lemon juice
1/3 C water
1/4 C fresh cilantro or parsley

DIRECTIONS:

I had some left over Trader Joe’s Basmati Rice Medley, so I cooked that up–only took about 15 minutes. Feel free to use any grain of your choice.
Trader Joe's Basmati Rice Medley

Meanwhile, toss all of the sauce ingredients in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don’t over do it, otherwise, the zucchini gets too mushy. This step is also optional–I just preferred to soften the zucchini a little.
Kale and Zucchini Bowls with Lemon-Cashew Sauce -- Epicurean Vegan

To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!

Kale & Zucchini Bowls with Lemon-Cashew Sauce
 
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Where did the summer go? As much as I love autumn and all the wonderful soups and stews that seem to accompany this favorite season of mine, I'm not quite ready for it. I'm still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know it might be veggie-bowl overload for some of you, and I promise to get back in the kitchen to drum up some new vegan yumminess, but I assure you, you'll love this fresh, lemony creation that is not only healthy, but super delicious! So go ahead, have that second glass of wine and enjoy those fresh summer veggies a little longer.
Author:
Serves: 4
Ingredients
  • 1 medium zucchini, spiralized
  • 2 C fresh kale, chopped
  • 1 C red cabbage, chopped
  • 3 large green onion, chopped
  • ½ red bell pepper, diced
  • 1 C cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  • 1 C rice blend or quinoa (cooked according to package instructions)
  • ½ C pepitas
  • Lemon-Cashew Sauce
  • 1 C raw cashews
  • 2 garlic cloves
  • ¾ tsp salt
  • ¼ C lemon juice
  • ⅓ C water
  • ¼ C fresh cilantro or parsley
Directions
  1. I had some left over Trader Joe's Basmati Rice Medley, so I cooked that up--only took about 15 minutes. Feel free to use any grain or your choice.
  2. Meanwhile, make the sauce. Combine all of the sauce ingredients in a food processor and blend until smooth. I then transfer it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don't over do it, otherwise, the zucchini gets too mushy. This step is also optional--I just preferred to soften the zucchini a little.
  3. To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!

 

Couscous with Leeks & Shiitake Mushrooms

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Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Our summer has been awfully busy and I haven’t spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn’t taste rushed. I used Trader Joe’s Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn’t even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you’ll like this perfect-for-a-busy-summer dish!

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

INGREDIENTS:
16-oz pkg. Harvest Grains Blend, Trader Joe’s (or grain of choice)
3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
2 garlic cloves, minced
1-2 Tbs olive oil
2 large leeks, chopped
2 C shiitake mushrooms, cut into 1″ pieces
3/4 C soy sauce or tamari
1 tsp arrowroot
1-1/2 Tbs red wine vinegar
1/2 tsp sesame oil
1 heaping Tbs Dijon
Salt and pepper
Garlic powder
Toasted sesame seeds

DIRECTIONS:
Cook the grains according to package instructions. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Season with salt, pepper, and garlic powder. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.

To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!

Couscous with Leeks & Shiitake Mushrooms
 
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Our summer has been awfully busy and I haven't spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn't taste rushed. I used Trader Joe's Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn't even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you'll like this perfect-for-a-busy-summer dish!
Author:
Serves: 5-6
Ingredients
  • 16-oz pkg. Harvest Grains Blend, Trader Joe's (or grain of choice)
  • 3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
  • 2 garlic cloves, minced
  • 1-2 Tbs olive oil
  • 2 large leeks, chopped
  • 2 C shiitake mushrooms, cut into 1" pieces
  • ¾ C soy sauce or tamari
  • 1 tsp arrowroot
  • 1-1/2 Tbs red wine vinegar
  • ½ tsp sesame oil
  • 1 heaping Tbs Dijon
  • Salt and pepper
  • Garlic powder
  • Toasted sesame seeds
Directions
  1. Cook the grains according to package instructions. If you're using the Harvest Grains Blend, it will cook in ten minutes.
  2. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.
  3. Season with salt, pepper, and garlic powder.
  4. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.
  5. To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!

 

 

Quick & Easy Lentils with Spinach & Mushrooms

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Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean Vegan

As much as I love to cook, there are times when I want to spend as little time in the kitchen preparing a meal as possible. We’re busy—we’ve got places to go, things to do, people to see! And I’m guessing you’re the same way. Unfortunately, the Standard American Diet (SAD) has allowed us to spend practically no time in the kitchen preparing healthy meals, but rather digging into a greasy bag or a plastic container of some deli salad that’s been sitting all day.

Thankfully, I’ve discovered these ready-to-eat lentils from Trader Joe’s.
Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean Vegan

I think I paid $2.99 for this 1 lb 1.6-oz package that contains 5, 1/2 cup servings. First, let’s talk figures: We’re looking at 8 grams of fiber, 9 grams of protein, and 20% of your daily intake of iron—and that’s just in half a cup! Lentils contain no fat or cholesterol either. Even though lentils are high in carbs, that’s okay because whole grains gives us the slow and steady release of glucose that our bodies need to keep going. Plus, in case you haven’t heard . . . fiber is awesome. It helps control your weight because it adds volume to foods without a lot of calories so you feel fuller longer. It also helps stabilizes blood sugar so you don’t go from satisfied to ravenous in a matter of two hours.

Okay, are you convinced? Good.

Anyway, I threw this together in about 20 minutes. We had been out of town, so the fridge contents were sparse, but I was able to scrounge up some items.  I also had some leftover Cilantro-Cashew Sauce in the freezer that I defrosted in some hot water. I sauteed some onion, mushrooms, and spinach, then topped these bowls with some pepitas and fresh chives. Check out THIS LIST of other sauces you could easily whip up in no time.

Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean VeganINGREDIENTS:
1 pkg. Trader Joe’s Ready-to-Eat lentils (in the produce section)
2 cloves garlic, minced
1 tsp olive oil
1 small onion, diced
2-3 C mushrooms, sliced
3-4 C fresh spinach, chopped
Salt and pepper
Juice from half a lime
Pepitas
Fresh chives, chopped
Sauce of your choice (see above)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; saute for 2 minutes over medium heat. Add the onion and cook 5-7 minutes, or until they soften and begin to brown. Add the mushrooms and cook 3-4 minutes. In the meantime, heat the lentils by making 3 slits in the bag and cooking for 3 minutes on high in the microwave. Then add them to the skillet and mix in well. Add the spinach and cook until it begins to wilt.
Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean VeganSeason with salt and pepper, then add the lime juice. Stir to combine. Serve in bowls and top with pepitas, chives and sauce. Enjoy!

Savory Field Roast Loaf with Gravy

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Savory Field Roast Loaf with Gravy -- Epicurean Vegan

No, it’s not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I’ve made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
Savory Field Roast Loaf with Gravy -- Epicurean VeganINGREDIENTS:
1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
1/2 C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Scoop the Field Roast mixture into the center of the puff pastry:
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

Wrap the loaf, alternating sides (I didn’t do a very pretty job, but you get the idea):
Savory Field Roast Loaf with Gravy -- Epicurean VeganIt’s a mummy loaf!
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
Savory Field Roast Loaf with Gravy -- Epicurean Vegan

To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Savory Field Roast Loaf with Gravy -- Epicurean VeganServe slices of the loaf topped with gravy. Enjoy!

Savory Field Roast Loaf with Gravy
 
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No, it's not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I've made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
Author:
Serves: 4
Ingredients
  • 1 Field Roast Celebration Loaf, cut into small cubes
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 puff pastry sheet, thawed
  • Flour
  • 2 Tbs almond milk
  • Gravy
  • ½ C flour
  • 2 Tbs vegan margarine
  • 3 C vegetable broth
  • 2 Tbs miso, any variety
  • 3 Tbs water
  • 2 Tbs tamari or soy sauce
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp oregano
  • ½ tsp thyme
Directions
  1. Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
  2. Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
  3. On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side.
  4. Scoop the Field Roast mixture into the center of the puff pastry.
  5. Wrap the loaf, alternating sides.
  6. Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
  7. To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
  8. Serve slices of the loaf topped with gravy. Enjoy!

 

Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls
 
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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.
Author:
Serves: 4
Ingredients
  • Bowls
  • 6 C cooked rice
  • 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
  • 1 Tbs olive oil
  • 2 red bell peppers, chopped
  • 2 carrots, shredded
  • 3 C spinach, chopped
  • 1 C green onion, sliced
  • 2 heads of broccoli florets
  • Chopped peanuts
  • Peanut Sauce
  • 2 cloves of garlic
  • ⅓ C peanut butter
  • ⅓ C tamari
  • 1 Tbs sesame oil
  • ⅛-1/4 C canned coconut milk or almond milk
Directions
  1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
  2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
  3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
  4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

 

 

Vegan Meatball Sliders

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Vegan Meatball Sliders -- Epicurean Vegan

I had seen a non-vegan version of these on Pinterest, and thought, Heck, those can be veganized! And whoa, Nelly, was that easy to do! Not only did I make them healthy and animal-friendly, I added some onions for more flavor and tweaked the baking process. These were a huge hit! The sorta-vegan teen staying with us didn’t believe that the meatballs were actually meatless and loved this version. I think you will too.

Vegan Meatball Sliders -- Epicurean Vegan

INGREDIENTS:
12 slider buns
1 small onion, cut into small strips
1 Tbs + 1 tsp olive oil, divided
1 pkg. Gardein Meatless Meatballs (12), thawed completely
2 to 2-1/2 C marinara sauce
1 to 1-1/2 C vegan shredded Mozzarella
3 Tbs Vegan Parmesan (this one from Follow Your Heart is amazing)!
1 Tbs Italian Seasoning

DIRECTIONS:
Preheat oven to 375. In a small skillet, heat 1 tsp of the olive oil and saute the onions 5 minutes, or until they are just softened.

Place the bottoms of the 12 slider buns in a 9×13 pan. Spoon on some marinara sauce and add the onions.
Vegan Meatball Sliders -- Epicurean Vegan

Sprinkle with a little cheese. Then cut each meatball in half and place flat-side down on the onions.
Vegan Meatball Sliders -- Epicurean Vegan

Spoon on the rest of the sauce and sprinkle with remaining cheese.
Vegan Meatball Sliders -- Epicurean VeganAdd the top buns and brush with remaining oil. In a small bowl, combine the vegan Parmesan with the Italian seasoning then sprinkle onto the top buns.
Vegan Meatball Sliders -- Epicurean VeganCover and bake for 20 minutes. Remove the foil then bake another 5 minutes to brown the tops.
Vegan Meatball Sliders -- Epicurean VeganEnjoy!

Vegan Meatball Sliders
 
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I had seen a non-vegan version of these on Pinterest, and thought, Heck, those can be veganized! And whoa, Nelly, was that easy to do! Not only did I make them healthy and animal-friendly, I added some onions and make a few alterations to the recipe I came across. These were a huge hit and did I mention easy to make? The sorta-vegan teen staying with us didn't believe that the meatballs were actually meatless and loved this version. I think you will too.
Author:
Serves: 4
Ingredients
  • 12 slider buns
  • 1 small onion, cut into small strips
  • 1 Tbs + 1 tsp olive oil, divided
  • 1 pkg. Gardein Meatless Meatballs (12), thawed completely
  • 2 to 2-1/2 C marinara sauce
  • 1 to 1-1/2 C vegan shredded Mozzarella
  • 3 Tbs Vegan Parmesan (this one from Follow Your Heart is amazing)!
  • 1 Tbs Italian Seasoning
Directions
  1. Preheat oven to 375. In a small skillet, heat 1 tsp of the olive oil and saute the onions 5 minutes, or until they are just softened.
  2. Place the bottoms of the 12 slider buns in a 9x13 pan. Spoon on some marinara sauce and add the onions.
  3. Sprinkle with a little cheese. Then cut each meatball in half and place flat-side down on the onions.
  4. Spoon on the rest of the sauce and sprinkle with remaining cheese.
  5. Add the top buns and brush with remaining oil. In a small bowl, combine the vegan Parmesan with the Italian seasoning then sprinkle onto the top buns.
  6. Cover and bake for 20 minutes. Remove the foil then bake another 5 minutes to brown the tops. Enjoy!

 

Quinoa & Kale Bowls with Orange-Tahini Sauce

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Quinoa & Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

I love fresh veggie bowls. They’re so easy to make, plus you can customize them they way you like ’em. I also love to experiment with the sauces and dressings. I think you’ll enjoy this Orange-Tahini Sauce, but to really make it a hard decision, here’s a list of other dressings to suit your fancy:

Cashew-Curry Sauce

Thai-Curry Sauce

Peanut Sauce

Cashew-Coconut Curry Sauce

Cilantro-Lime Cashew Sauce

Coconut-Garlic Cashew Sauce

Cilantro-Ginger Cashew Sauce

Lemony-Almond Butter Dressing

Tahini Dressing

Thai Peanut Sauce

Orange-Maple Miso Dressing

(I obviously like to make cashew-based sauces!) There’s a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in  your fridge, so chop chop!

INGREDIENTS:
Bowls
1 C quinoa
2 C vegetable broth
4-5 C chopped kale
1 can garbanzo beans, drained and rinsed
2 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
pepitas
Orange-Tahini Sauce
3/4 C tahini
1/2 C orange juice
1 Tbs sesame oil
2 Tbs white wine vinegar
1 Tbs tamari
1 Tbs agave
salt and pepper, to taste

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
Quinoa and Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It’s that easy. Enjoy!

Quinoa & Kale Bowls with Orange-Tahini Sauce
 
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There's a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in your fridge, chop chop!
Author:
Serves: 4
Ingredients
  • Bowls
  • 1 C quinoa
  • 2 C vegetable broth
  • 4-5 C chopped kale
  • 1 can garbanzo beans, drained and rinsed
  • 2 C cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  • pepitas
  • Orange-Tahini Sauce
  • ¾ C tahini
  • ½ C orange juice
  • 1 Tbs sesame oil
  • 2 Tbs white wine vinegar
  • 1 Tbs tamari
  • 1 Tbs agave
  • salt and pepper, to taste
Directions
  1. In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed.
  2. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
  3. To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle.
  4. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It's that easy. Enjoy!

 

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

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Layered Mexican Casserole with a creamy cilantro-chipotle sauce -- Epicurean Vegan

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
Layered Mexican Casserole, Chipotle PasteIt gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganAdd the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganCombine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganTo assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganSpread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganDo this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean VeganBake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!
Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce -- Epicurean Vegan

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce
 
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I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.
Author:
Ingredients
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • ½ large onion, chopped
  • 2 C mushrooms, sliced
  • 1 bunch of kale, torn or chopped into bite-sized pieces
  • 15-oz can black beans, drained and rinsed
  • Cilantro-Chipotle Sauce
  • 3 tbs vegan margarine
  • 2 C unsweetened almond milk
  • 1 C packed fresh cilantro leaves
  • 2 tsp chipotle paste
  • 4 tbs four
  • 3 Tbs nutritional yeast
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest
  • 24 6" corn tortillas
  • 1 large tomato, chopped
  • 1 small can sliced black olives
  • ¾ C sliced green onion
  • 1-2 C vegan shredded cheese
  • Optional toppings: vegan sour cream, salsa, diced avocado or guacamole
Directions
  1. Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
  2. Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
  3. Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
  4. To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
  5. Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
  6. Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
  7. Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

 

Chipotle Lentil & Walnut Taco Filling

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Chipotle Lentil and Walnut Taco Filling -- Epicurean Vegan

It’s obvious we like our tacos around here. Unfortunately, we’ve lost our taste for most varieties of meatless crumbles; they just don’t taste great and for some reason, our tummies tend to not agree with them later on. That’s where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils–which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he’s been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

INGREDIENTS:
2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
1/2 large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

DIRECTIONS:
Preheat oven to 350. Toast the walnuts for 10 minutes; set aside. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don’t want them too mushy, but not too crunchy (I know, vague, but you’ll know what I mean when you taste them.) You might need to add some more broth if it’s getting absorbed but the lentils aren’t done.

While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened. Toss the Field Roast sausages in the food processor and pulse a few times until they’re chunky–not too pureed. Add them to the skillet and saute with the onions.
Chipotle Lentil and Walnut Taco Filling -- Epicurean Vegan

Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Chipotle Lentil and Walnut Taco Filling -- Epicurean VeganAdd them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Chipotle Lentil and Walnut Taco Filling -- Epicurean VeganFill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Chipotle Lentil & Walnut Taco Filling
 
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It's obvious we like our tacos around here. Unfortunately, we've lost our taste for most varieties of meatless crumbles; they just don't taste great and for some reason, our tummies tend to not agree with them later on. That's where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils--which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he's been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!
Author:
Ingredients
  • 2 C walnuts
  • 2 C green lentils (red will get too mushy)
  • 4-5 C vegetable broth
  • 4 Tbs water
  • 3 tbs olive oil, divided
  • 2 garlic cloves, minced
  • ½ large onion, diced
  • 2 Field Roast sausages, Chipotle-flavored
  • The rest
  • 15-20 taco shells
  • Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce
Directions
  1. Preheat oven to 350. Toast the walnuts for 10 minutes; set aside.
  2. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don't want them too mushy, but not too crunchy (I know, vague, but you'll know what I mean when you taste them.) You might need to add some more broth if it's getting absorbed but the lentils aren't done.
  3. While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened.
  4. Toss the Field Roast sausages in the food processor and pulse a few times until they're chunky--not too pureed. Add them to the skillet and saute with the onions.
  5. Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
  6. Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
  7. Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

 

Bean & Hash Brown Tacos

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Bean and Hash Brown Tacos -- Epicurean Vegan

We love tacos around here and the fact that they’re so versatile makes them the perfect option for breakfast, lunch or dinner. You could very well make these makes these for breakfast, but how about for dinner? Yes, please. Tasty and simple to throw together.

INGREDIENTS:
2 Tbs olive oil
3 cloves of garlic, minced
4 C shredded potato (about 5 small russet potatoes)
1 medium red onion, chopped
1 15-oz can black beans, drained and rinsed
1/2 pkg. taco seasoning
1/2 C lime juice
1/4 C water
10-12 corn and/or flour tortillas, warmed
Toppings:
avocado slices
vegan sour cream
vegan shreds (I love Daiya’s Farmhouse Block cheddar and jalapeno flavors)
lettuce, chopped
salsa

DIRECTIONS:
In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
Bean and Hash Brown Tacos -- Epicurean VeganIn a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
Bean and Hash Brown Tacos -- Epicurean VeganFill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!
Bean & Hash Brown Tacos -- Epicurean Vegan

Bean & Hash Brown Tacos
 
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Prep time
Cook time
Total time
 
We love tacos around here and the fact that they're so versatile makes them the perfect option for breakfast, lunch or dinner. You could very well make these makes these for breakfast, but how about for dinner? Yes, please. Tasty and simple to throw together.
Author:
Serves: 10-12
Ingredients
  • 2 Tbs olive oil
  • 3 cloves of garlic, minced
  • 4 C shredded potato (about 5 small russet potatoes)
  • 1 medium red onion, chopped
  • 1 15-oz can black beans, drained and rinsed
  • ½ pkg. taco seasoning
  • ½ C lime juice
  • ¼ C water
  • 10-12 corn and/or flour tortillas, warmed
  • Toppings:
  • avocado slices
  • vegan sour cream
  • vegan shreds (I love Daiya's Farmhouse Block cheddar and jalapeno flavors)
  • lettuce, chopped
  • salsa
Directions
  1. In a large skillet, heat the olive oil and garlic. Add the potato and red onion. Saute for about 20 minutes, stirring often to keep from burning.
  2. In a small cup, combine the lime juice, water, and taco seasoning. Stir into the potato mixture along with the black beans. Heat through for 3-4 minutes.
  3. Fill the tortillas with the hash brown mixture and top with your favorite toppings. Enjoy!

 

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