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Kale & Wild Rice Casserole

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Kale & Wild Rice CasseroleI saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Kale & Wild Rice Casserole -- Epicurean VeganRemove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Kale & Wild Rice Casserole -- Epicurean VeganAdd the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
Kale & Wild Rice Casserole -- Epicurean VeganAt this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Kale & Wild Rice Casserole -- Epicurean VeganBake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole
 
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Author:
Serves: 6-8
Ingredients
  • 4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
  • 3 bunches of kale, torn into large pieces
  • 16-oz cremini mushrooms, quartered
  • 2 Tbs Earth Balance margarine
  • 4 cloves garlic, minced
  • 1 Tbs dried thyme
  • ¼ tsp nutmeg
  • ¾ tsp salt
  • ½ tsp black pepper
  • 5 Tbs flour
  • 1 C vegetable broth
  • ½ can coconut milk (I used lite)
  • ¼ C nutritional yeast flakes
  • ½ C Daiya mozzarella shreds
  • 1 Tbs olive oil
  • 1 large white onion, cut into thin slices
  • ½ C panko bread crumbs
Directions
  1. Start with the rice. Cook it according to package instructions.
  2. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
  3. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
  4. Add the kale to the mushrooms and sprinkle with the flour.
  5. Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
  6. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
  7. At this point, preheat the oven to 375 and grease a 9x13" pan.
  8. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
  9. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
  10. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
  11. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
  12. Bake uncovered for 25 minutes. Enjoy!

 

 

 

 

 

Quinoa Stir-fry with Avocado

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Quinoa Stir-Fry with Avocado -- Epicurean VeganWell, let’s see if I can still do this; it’s been a while. Sorry for the absence, but I think I’m getting back into the swing of things. Our kitchen counter tops are supposed to arrive today . . . just when I was getting used to the plywood stand-in! I bring you this easy and delicious, gluten-free meal that’s ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It’s a nice change, plus it’s an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

INGREDIENTS:
1 C tri-colored quinoa
1-1/2 C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
1/3 C tamari or soy sauce
1/8 C lime juice
1/2 tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.

Quinoa Stir-Fry with Avocado -- Epicurean VeganNext, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
Quinoa Stir-fry with AvocadoIn a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
Quinoa Stir-fry with Avocado -- Epicurean Vegan

Top individual servings with avocado and enjoy!

Quinoa Stir-fry with Avocado
 
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I bring you this easy and delicious, gluten-free meal that's ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It's a nice change, plus it's an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.
Author:
Serves: 6
Ingredients
  • 1 C tri-colored quinoa
  • ½ C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves of garlic, minced
  • 2 bell peppers, chopped
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 2 small zucchini, sliced
  • 2 C mushrooms, quartered
  • ⅓ C tamari or soy sauce
  • ⅛ C lime juice
  • ½ tsp sesame oil
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 C unsalted cashews
  • 1 avocado, peeled, pitted and cut into chunks
Directions
  1. In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes.
  2. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
  3. Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
  4. In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside.
  5. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
  6. Top individual servings with avocado and enjoy!

 

Loaded Baked Potatoes

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Loaded Baked Potatoes -- Epicurean VeganThese loaded baked potatoes are new favorite at our house. They’re so easy to make and you can play with the toppings to change them up. I went pretty unconventional by topping these with kale chips and a delicious cilantro cashew cream that is to die for. I also topped them with a “Parmesan” from Oh She Glows, which is ideal for salads or pasta dishes, too. You can’t see them in the picture, but there’s diced tomato, green onion, and avocado on these as well. These make a great weekday meal when you don’t have a ton of time, although, they might become a weekend favorite, too!

INGREDIENTS:
6 large russet potatoes
1-2 large avocado, peeled, pitted and diced
1-2 large tomato, diced
1 C green onion, sliced
Tofutti sour cream (optional)
5 C kale, torn into pieces
Olive oil
Salt
Cilantro-Cashew Cream
1 C unsalted cashews
3/4 C cold water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C fresh cilantro
3/4 tsp chili powder
1 tsp cumin
Nut and Seed Parmesan (from Oh She Glows)
1/4 cup raw cashews
1 tablespoon raw sesame seeds
2 tablespoons hulled hemp seeds
1 tablespoon nutritional yeast (optional)
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste

DIRECTIONS:
Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You’ll prepare the rest of the sauce last). To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
Nut and Seed ParmesanNext, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
Kale ChipsI then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes. During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor along with all of the other ingredients; puree 2-3 minutes, scraping the sides of the bowl a few times.
Loaded Baked Potatoes, Cilantro-Cashew Cream -- Epicurean VeganUsing a funnel, I poured the sauce into a squeeze bottle.
During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don’t turn black—they’ll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.

To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!

Loaded Baked Potatoes
 
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These loaded baked potatoes are new favorite at our house. They're so easy to make and you can play with the toppings to change them up. I went pretty unconventional by topping these with kale chips and a delicious cilantro cashew cream that is to die for. I also topped them with a "Parmesan" from Oh She Glows, which is ideal for salads or pasta dishes, too. You can't see them in the picture, but there's diced tomato, green onion, and avocado on these as well. These make a great weekday meal when you don't have a ton of time, although, they might become a weekend favorite, too!
Author:
Serves: 6-8
Ingredients
  • 6 large russet potatoes
  • 1-2 large avocado, peeled, pitted and diced
  • 1-2 large tomato, diced
  • 1 C green onion, sliced
  • Tofutti sour cream (optional)
  • 5 C kale, torn into pieces
  • Olive oil
  • Salt
  • .
  • Cilantro-Cashew Cream
  • .
  • 1 C unsalted cashews
  • ¾ C cold water
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ C fresh cilantro
  • ¾ tsp chili powder
  • 1 tsp cumin
  • .
  • Nut and Seed Parmesan (from Oh She Glows)1/4 cup raw cashews
  • .
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • fine grain sea salt, to taste
Directions
  1. Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You'll prepare the rest of the sauce last).
  2. To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
  3. Next, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
  4. I then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes.
  5. During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor with the garlic. Puree for 30 seconds. Add all of the other ingredients and puree 2-3 minutes, scraping the sides of the bowl a few times.Using a funnel, I poured the sauce into a squeeze bottle.
  6. During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don't turn black---they'll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.
  7. To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!

 

 

 

 

 

Lentil Burritos with Coconut-Garlic Cashew Sauce

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Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganI’ve made similar burritos, but changed these up a little. You might be amazed at how easy these are to make, and in just over 30 minutes. I love the curry-garlic-coconutty-cashew flavor of the sauce which is perfectly matched with the lentils and veggies tucked inside a warm tortilla. They’re a great meal when you want something fast, healthy, and satisfying.

INGREDIENTS:
1 C red lentils
2-3/4 C vegetable broth
1 Tbs olive oil
2 medium red potatoes, peeled and diced small
1 C onion, chopped
1 medium zucchini, sliced, then cut in half
Salt and pepper, to taste
Coconut-Garlic Cashew Sauce
3/4 C cashews
3 garlic cloves
3/4 C canned coconut milk
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
The rest
1 C cilantro, chopped
1 tomato, chopped
6 flour tortillas, warmed

DIRECTIONS:
Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them in a fine mesh strainer. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.

http://epicureanvegan.com/2014/09/08/potato-bean-lentil-burritos-cashew-curry-sauce/Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganOnce the lentil are done, add them to the skillet and combine thoroughly.
Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganTo make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.

To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

Lentil Burritos with Coconut-Garlic Cashew Sauce
 
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Author:
Serves: 6
Ingredients
  • 1 C red lentils
  • 2-3/4 C vegetable broth
  • 1 Tbs olive oil
  • 2 medium red potatoes, peeled and diced small
  • 1 C onion, chopped
  • 1 medium zucchini, sliced, then cut in half
  • Salt and pepper, to taste
  • .
  • Coconut-Garlic Cashew Sauce
  • .
  • ¾ C cashews
  • 3 garlic cloves
  • ¾ C canned coconut milk
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • The rest
  • .
  • 1 C cilantro, chopped
  • 1 tomato, chopped
  • 6 flour tortillas, warmed
Directions
  1. Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them over a fine mesh strainer.
  2. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.
  3. Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
  4. Once the lentil are done, add them to the skillet and combine thoroughly.
  5. To make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.
  6. To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

 

 

Tofu-Veggie Noodle Bowls with Peanut Sauce

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Tofu-Veggie Noodle Bowls with Peanut Sauce -- Epicurean VeganEven in the wintertime, a fresh and tasty noodle bowl can really hit the spot. I sure love my soups when the weather gets chilly, but these bowls with lightly sauteed tofu, fresh greens and steamed veggies, also fit the bill quite nicely. They’re also pretty simple to throw together, so you won’t be slaving away in the kitchen. Also, feel free to make anything ahead of time so that all you have to do is boil the noodles.

INGREDIENTS:
16-oz pkg. thick cut rice noodles
1 head of broccoli florets
1-1/2 C red cabbage, chopped
1 small zucchini, sliced thin
1-1/2 C mushrooms, sliced
14-oz pkg. extra firm tofu
Salt and pepper, to taste
3 C chopped kale and spinach
2 carrots, grated
1 C green onion, sliced
Sesame seeds
Peanut Sauce
1 garlic clove
1/2 C smooth peanut butter
1/3 C water
1 Tbs lime juice
1 Tbs tamari or soy sauce
1 Tbs almond milk
1 tsp sesame oil
Pinch of salt
1 to 2 tsp chia seeds

DIRECTIONS:
Cook the noodles according to package instructions. The kind I used, however, recommended soaking them in hot water for 30 minutes. I had used these particular noodles before and found that they work better to boil. They’ll cook fast, only 5 minutes or so. Drain and rinse with cold water. You can do this step last if you’d like. Slice the tofu into 1/2″ slices and season with salt and pepper. In a dry skillet, lightly brown the tofu over low-medium heat for about 4 minutes per side. Remove from the heat, let cool, then cut into cubes.

Tofu-Veggie Noodle Bowls with Peanut Sauce -- Epicurean VeganMeanwhile, steam the broccoli, cabbage, and zucchini until softened, about 10 minutes.

Tofu-Veggie Noodle Bowls with Peanut Sauce -- Epicurean VeganAdd the mushrooms last and steam for a few minutes more.
To make the peanut sauce, combine all of the ingredients (except the chia seeds) in a food processor. It may not be very thick, so add the chia seeds, about 1 teaspoon to begin with and wait 5-7 minutes for the sauce to thicken up. Add more chia seeds if necessary. To assemble the bowls, start with some noodles, add some chopped greens, steamed veggies, tofu, grated carrot, green onion, and peanut sauce. Top with sesame seeds and enjoy!
Tofu-Veggie Noodle Bowls with Peanut Sauce -- Epicurean Vegan

Tofu-Veggie Noodle Bowls with Peanut Sauce
 
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Even in the wintertime, a fresh and tasty noodle bowl can really hit the spot. I sure love my soups when the weather gets chilly, but these bowls with lightly sauteed tofu, fresh greens and steamed veggies, also fit the bill quite nicely. They're also pretty simple to throw together, so you won't be slaving away in the kitchen. Also, feel free to make anything ahead of time so that all you have to do is boil the noodles.
Author:
Serves: 6
Ingredients
  • 16-oz pkg. thick cut rice noodles
  • 1 head of broccoli florets
  • 1-1/2 C red cabbage, chopped
  • 1 small zucchini, sliced thin
  • 1-1/2 C mushrooms, sliced
  • 14-oz pkg. extra firm tofu
  • Salt and pepper, to taste
  • 3 C chopped kale and spinach
  • 2 carrots, grated
  • 1 C green onion, sliced
  • Sesame seeds
  • .
  • Peanut Sauce
  • .
  • 1 garlic clove
  • ½ C smooth peanut butter
  • ⅓ C water
  • 1 Tbs lime juice
  • 1 Tbs tamari or soy sauce
  • 1 Tbs almond milk
  • 1 tsp sesame oil
  • Pinch of salt
  • 1 to 2 tsp chia seeds
Directions
  1. Cook the noodles according to package instructions. The kind I used, however, recommended soaking them in hot water for 30 minutes. I had used these particular noodles before and found that they work better to boil. They'll cook fast, only 5 minutes or so. Drain and rinse with cold water. You can do this step last if you'd like.
  2. Slice the tofu into ½" slices and season with salt and pepper. In a dry skillet, lightly brown the tofu over low-medium heat for about 4 minutes per side. Remove from the heat, let cool, then cut into cubes.
  3. Meanwhile, steam the broccoli, cabbage, and zucchini until softened, about 10 minutes.
  4. Add the mushrooms last and steam for a few minutes more.
  5. To make the peanut sauce, combine all of the ingredients, except the chia seeds, in a food processor. It may not be very thick, so add the chia seeds, about 1 teaspoon to begin with and wait 5-7 minutes for the sauce to thicken up. Add more chia seeds if necessary.
  6. To assemble the bowls, start with some noodles, add some chopped greens, steamed veggies, tofu, grated carrot, green onion, and peanut sauce. Top with sesame seeds and enjoy!

 

Creamy Avocado Pasta

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Creamy Avocado Pasta -- Epicurean VeganAvocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They’re very healthy too. Did you know they have more potassium than bananas? Yep, that’s 14% compared 10% in bananas. Another bonus is that they’re loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.

INGREDIENTS:
1/2 C cashews
2 cloves of garlic
2 avocados, peeled and pitted
1 Tbs lime juice
2 Tbs white wine
2 heaping Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
1/8 C almond milk
1 tsp olive oil
3 C mushrooms, sliced
3/4 C green onion, sliced
16-oz fettuccine or other pasta of your choice

DIRECTIONS:
Soak the cashews in hot water for about an hour. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
Creamy Avocado Pasta -- Epicurean VeganTransfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it’s a little too thick. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes—enough to just soften them. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

Creamy Avocado Pasta
 
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Avocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They're very healthy too. Did you know they have more potassium than bananas? Yep, that's 14% compared 10% in bananas. Another bonus is that they're loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.
Author:
Serves: 6
Ingredients
  • ½ C cashews
  • 2 cloves of garlic
  • 2 avocados, peeled and pitted
  • 1 Tbs lime juice
  • 2 Tbs white wine
  • 2 heaping Tbs nutritional yeast
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ⅛ C almond milk
  • 1 tsp olive oil
  • 3 C mushrooms, sliced
  • ¾ C green onion, sliced
  • 16-oz fettuccine or other pasta of your choice
Directions
  1. Soak the cashews in hot water for about an hour.
  2. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through.
  3. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
  4. Transfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it's a little too thick.
  5. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes---enough to just soften them.
  6. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

 

 

 

Vegan & Gluten-Free Pad Thai

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Vegan and Gluten-Free Pad Thai -- Epicurean VeganThis Pad Thai is pretty nontraditional, not just because it’s vegan, but also because I didn’t go with the usual veggies such as bean sprouts. Plus, I certainly didn’t go with the typical thin rice noodle; I opted for a heartier, thick cut one. So it is really Pad Thai? Well, sure! It’s my version and it was a hit with the family, so I must have done something right! The limey-tamari sauce, with is the star of the show in all it’s creamy, peanutty glory.

INGREDIENTS:
14-oz pkg. extra firm tofu, drained, pressed and cubed
1 tsp olive oil
2 cloves garlic, minced
1 orange or red bell pepper, sliced thin
1 can water chestnuts, sliced
2 C snap peas
1/2 C green onion, sliced
Salt and pepper, to taste
Sauce
2/3 C tamari
1/3 C creamy peanut butter
1/3 C sugar
2/3 C lime juice
1 heaping Tbs freshly grated gingerroot
1-1/2 tsp red pepper flakes
The rest
16-oz rice noodles
1 C peanuts, chopped
1 C fresh cilantro leaves

DIRECTIONS:

Vegan and Gluten-Free Pad Thai -- Epicurean VeganBegin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warms not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly. While they’re soaking in a bowl, start with the tofu. I don’t use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed them until browned, about 15 minutes.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganTransfer to a plate or bowl and set aside. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganWhile those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganAdd the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganDrain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately. Top each serving with fresh cilantro and peanuts. Enjoy!

Vegan & Gluten-Free Pad Thai
 
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This Pad Thai is pretty nontraditional, not just because it's vegan, but also because I didn't go with the usual veggies such as bean sprouts. Plus, I certainly didn't go with the typical thin rice noodle; I opted for a heartier, thick cut one. So it is really Pad Thai? Well, sure! It's my version and it was a hit with the family, so I must have done something right! The limey-tamari sauce, with is the star of the show in all it's creamy, peanutty glory.
Author:
Serves: 6
Ingredients
  • 14-oz pkg. extra firm tofu, drained, pressed and cubed
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 orange or red bell pepper, sliced thin
  • 1 can water chestnuts, sliced
  • 2 C snap peas
  • ½ C green onion, sliced
  • Salt and pepper, to taste
  • Sauce
  • ⅔ C tamari
  • ⅓ C creamy peanut butter
  • ⅓ C sugar
  • ⅔ C lime juice
  • 1 heaping Tbs freshly grated gingerroot
  • 1-1/2 tsp red pepper flakes
  • The rest
  • 16-oz rice noodles
  • 1 C peanuts, chopped
  • 1 C fresh cilantro leaves
Directions
  1. Begin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warns not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly.
  2. While they're soaking in a bowl, start with the tofu. I didn't use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed, flipping them often, until browned, about 15 minutes. Transfer to a plate or bowl and set aside.
  3. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
  4. While those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
  5. Add the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
  6. Drain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately.
  7. Top each serving with fresh cilantro and peanuts. Enjoy!

 

 

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce

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Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganYou may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They’re also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn’t be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you’ll enjoy this Greek classic.

INGREDIENTS:
1 small carrot, cut into 3-4 pieces
3-4 garlic cloves
1 small white onion, chopped
1 can garbanzo beans, drained and rinsed
3/4 C fresh cilantro
3/4 C fresh parsley
1-1/2 tsp cumin
1 tsp salt
1/4 tsp black pepper
3/4 C rice flour
1 tsp baking powder
Yogurt-Tahini Sauce
12-oz plain nondairy yogurt
1/3 C tahini
2 Tbs lemon juice
1/4 tsp salt
The rest
Lettuce
Tomato
Red onion
Cucumber slices would be great, too.

DIRECTIONS:
Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganNext, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don’t want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour.
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganCover and refrigerate for about 20-30 minutes. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganTo make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a 1/4 cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganBake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce
 
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Prep time
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You may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They're also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn't be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you'll enjoy this Greek classic.
Author:
Serves: 6
Ingredients
  • 1 small carrot, cut into 3-4 pieces
  • 3-4 garlic cloves
  • 1 small white onion, chopped
  • 1 can garbanzo beans, drained and rinsed
  • ¾ C fresh cilantro
  • ¾ C fresh parsley
  • 1-1/2 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ C rice flour
  • 1 tsp baking powder
  • .
  • Yogurt-Tahini Sauce
  • .
  • 12-oz plain nondairy yogurt
  • ⅓ C tahini
  • 2 Tbs lemon juice
  • ¼ tsp salt
  • .
  • The rest
  • .
  • Lettuce
  • Tomato
  • Red onion
  • Cucumber slices would be great, too.
Directions
  1. Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.
  2. Next, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don't want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour. Cover and refrigerate for about 20-30 minutes.
  3. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies.
  4. To make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a ¼ cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15.
  5. Bake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

 

 

Slow Cooker Mexican Quinoa & Black Beans

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Slow Cooker Mexican Quinoa and Black Beans -- Epicurean VeganThis has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we’ve also been known to scoop it into a warm flour or corn tortilla with all fixins’ like tomato, cilantro, avocado, etc. It’s so easy to make; just toss in a slow cooker and it’s ready in about 3 hours. (And it’s gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!

INGREDIENTS:
2 15-oz cans black beans, drained and rinsed
3 C vegetable broth
1-1/2 C tri-color quinoa
1 C salsa
2 bay leaves
3 tsp cumin
2 tsp salt
1-1/2 tsp garlic powder
Black pepper, to taste
Zest and juice from 1 lime
1-2 avocados, peeled, pitted and cubed
1 C fresh cilantro, chopped
Vegan sour cream
Corn tortilla chips
Optional: flour tortillas or corn taco shells

DIRECTIONS:
Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice. Once done, stir in the lime zest and juice. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

Slow Cooker Mexican Quinoa & Black Beans
 
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This has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we've also been known to scoop it into a warm flour or corn tortilla with all fixins' like tomato, cilantro, avocado, etc. It's so easy to make; just toss in a slow cooker and it's ready in about 3 hours. (And it's gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!
Author:
Serves: 6
Ingredients
  • 2 15-oz cans black beans, drained and rinsed
  • 3 C vegetable broth
  • 1-1/2 C tri-color quinoa
  • 1 C salsa
  • 2 bay leaves
  • 3 tsp cumin
  • 2 tsp salt
  • 1-1/2 tsp garlic powder
  • Black pepper, to taste
  • Zest and juice from 1 lime
  • 1-2 avocados, peeled, pitted and cubed
  • 1 C fresh cilantro, chopped
  • Vegan sour cream
  • Corn tortilla chips
  • Optional: flour tortillas or corn taco shells
Directions
  1. Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice.
  2. Once done, stir in the lime zest and juice.
  3. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

 

 

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

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Black Rice and Lentil Thai Bowls with Cashew-Coconut Curry Sauce -- Epicurean VeganYou’re going to need a big bowl to fit in all this goodness. It’s easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they’re gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

INGREDIENTS:
2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
1/2 C pepitas
Cashew-Coconut Curry Sauce:
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

DIRECTIONS:
To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned. Steam the cauliflower florets for about 8-10 minutes—not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little—only a couple of minutes.

Black Rice and Lentil Thai Bowls with Cashew-Coconut Curry Sauce -- Epicurean VeganOnce the rice and lentils are done, fluff with a spoon. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce
 
Print
Prep time
Cook time
Total time
 
You're going to need a big bowl to fit in all this goodness. It's easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they're gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.
Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C black rice
  • 1 C green lentils
  • 1 head cauliflower
  • 14-oz extra firm tofu, drained, pressed and cubed
  • Salt and pepper, to taste
  • 2 carrots, grated
  • 3 C kale, chopped
  • 1 C green onion, sliced
  • ½ C pepitas
  • .
  • Cashew-Coconut Curry Sauce:
  • .
  • 1 C cashews, soaked in hot water for about an hour
  • 2 cloves garlic
  • 1 can coconut milk
  • 1 Tbs fresh ginger, grated
  • 2 Tbs peanut butter
  • Juice from one lime
  • 1 Tbs curry powder
  • 1 tsp salt
Directions
  1. To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes.
  2. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower.
  3. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned.
  4. Steam the cauliflower florets for about 8-10 minutes---not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch.
  5. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little---only a couple of minutes.
  6. Once the rice and lentils are done, fluff with a spoon.
  7. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

 

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