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Manicotti stuffed with Butternut Squash, Spinach & Ricotta

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Manicotti stuffed with Butternut Squash, Spinach and Ricotta -- Epicurean VeganIt’s that time of year . . . butternut squash time, that is. The farmer’s market here has broken out the squashes, so expect some squash recipes in the coming months. You may be amazed by how versatile squash is. Before, I never would have made stuffed shells with butternut squash, but now, it’s one of my favorite pasta fillings.
Here’s a few other recipes to try:
Bowties with Butternut Squash
Butternut Squash and Mushroom Lasagna
And you could easily sub in butternut squash in these Sweet Potato and Ricotta Ravioli

And many of you know, I LOVE pasta, so if I can incorporate my favorite squash with my favorite Italian staple, I’m a happy vegan. These are also very easy to make, so you won’t be spending hours in the kitchen. You can even make up the filling ahead of time and refrigerate until ready to stuff the manicotti.

INGREDIENTS:
1 small butternut squash
1 tsp olive oil
Salt and pepper, to taste
1 tsp sage
3 C spinach, chopped
1 handful fresh basil leaves, chopped
1 handful fresh chives, chopped
8-oz pkg. manicotti (14 manicotti)
1/2 recipe Tofu Ricotta (recipe below) or soy-free version
1 jar marinara sauce
Tofu Ricotta
14-oz pkg extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/2 C Daiya Mozzarella shreds

DIRECTIONS:
Preheat oven to 425. Slice the butternut squash in half, place on a baking sheet and lightly brush with the olive oil. I used a rimmed baking sheet and added some water to the pan to help keep the squash from drying out. Roast 30-45 minutes, or until the squash is softened; let cool. Lower the oven temperature to 375. Meanwhile, to prepare the ricotta, place all the ingredients, except the Daiya cheese, in a food processor and process until smooth. Transfer to a bowl and stir in the cheese.

Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganCombine the spinach with the basil and chives.
Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganWhen the butternut squash is cool enough to handle, scoop it out into a bowl and mash well. Season with salt, pepper and sage. (This is also a good time to get the water boiling for the pasta). Mix half  of the ricotta mixture into the butternut squash and stir to thoroughly combine. Fold in the spinach and mix well. Store the rest of the tofu ricotta in an airtight container and save for another meal. You can also freeze it.
Manicotti stuffed with Butternut Squash, Spinach and Ricotta -- Epicurean VeganBe sure to NOT overcook the pasta—they’ll split easily and you won’t be able to stuff them. I had a couple start to split, so keep an eye on them. And don’t worry about them being under cooked because they will continue to cook and soften in the oven. After I drained the pasta, I poured them out onto a large baking sheet, otherwise, they’ll stick together in the colander and you don’t want that. The best way to stuff these would be with your freshly cleaned hands, but first, pour about 1/3 of the marinara on the bottom of a 9×13 baking dish. Next. stuff each manicotti roll with filling and place in the pan.
Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganPour the remaining sauce on top, covering all of the manicotti. Cover with foil and bake for 25 minutes.
Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganEnjoy!

Manicotti stuffed with Butternut Squash, Spinach & Ricotta
 
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Author:
Serves: 5-7
Ingredients
  • 1 small butternut squash
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • 1 tsp sage
  • 3 C spinach, chopped
  • 1 handful fresh basil leaves, chopped
  • 1 handful fresh chives, chopped
  • 8-oz pkg. manicotti (14 manicotti)
  • ½ recipe Tofu Ricotta (recipe below) or soy-free version
  • 1 jar marinara sauce
  • .
  • Tofu Ricotta
  • .
  • 14-oz pkg extra firm tofu, drained and pressed
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • Optional: ½ C Daiya Mozzarella shreds
Directions
  1. Preheat oven to 425. Slice the butternut squash in half, place on a baking sheet and lightly brush with the olive oil. I used a rimmed baking sheet and added some water to the pan to help keep the squash from drying out. Roast 30-45 minutes, or until the squash is softened. Lower the oven temperature to 375.
  2. Meanwhile, to prepare the ricotta, place all the ingredients, except the Daiya cheese, in a food processor and process until smooth. Transfer to a bowl and stir in the cheese.
  3. Combine the spinach with the basil and chives.
  4. When the butternut squash is cool enough to handle, scoop it out into a bowl and mash well. Season with salt, pepper and sage. (This is also a good time to get the water boiling for the pasta). Mix half ricotta mixture into the butternut squash and stir to thoroughly combine. Fold in the spinach and mix well. Store the rest of the tofu ricotta in an airtight container and save for another meal. You can freeze it.
  5. Be sure to NOT overcook the pasta---they'll split easily and you won't be able to stuff them. I had a couple start to split, so keep an eye on them. And don't worry about them being under cooked because they will continue to cook and soften in the oven. After I drained the pasta, I poured them out onto a large baking sheet, otherwise, they'll stick together in the colander and you don't want that. The best way to stuff these would be with your freshly cleaned hands, but first, pour about ⅓ of the marinara on the bottom of a 9x13 baking dish. Next. stuff each manicotti roll with filling and place in the pan.
  6. Pour the remaining sauce on top, covering all of the manicotti. Cover with foil and bake for 25 minutes. Enjoy!

 

 

Coconut Curry Over Ginger-Lime Rice

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Coconut Curry Over Ginger-Lime Rice -- Epicurean VeganYou’re probably expecting me to throw some lentils in this dish . . . and I probably would have if I had any! With or without lentils, this curry dish, full of veggies, is packed full of flavor and perfect over the ginger-lime rice. This is such a fast and easy dish that I don’t even have more pictures for you! But don’t worry, you won’t need them; dinner will be ready in 30 minutes!

INGREDIENTS:
2 medium russet potatoes
1 Tbs coconut oil
3 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 medium zucchini, sliced into 1/2″ pieces, then cut in half
3 C mushrooms, quartered
2 Tbs yellow curry powder
3/4 tsp garam masala
1 tsp salt
1/4 to 1/2 tsp cayenne
1 C vegetable broth
2 cans coconut milk
2 C rice
1 Tbs fresh ginger
Zest from one lime
4-5 green onion, sliced

DIRECTIONS:
Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before  slicing and cutting into cubes.  In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes. Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well. Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes. Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes. 5 minutes before serving, fold in the potatoes and mushrooms. Serve over the rice and top with green onions. Enjoy!

Coconut Curry Over Ginger-Lime Rice
 
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This curry dish, full of veggies, is packed full of flavor and perfect over the ginger-lime rice. This is such a fast and easy dish that I don't even have more pictures for you! But don't worry, you won't need them; dinner will be ready in 30 minutes!
Author:
Serves: 6
Ingredients
  • 2 medium russet potatoes
  • 1 Tbs coconut oil
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, sliced into ½" pieces, then cut in half
  • 3 C mushrooms, quartered
  • 2 Tbs yellow curry powder
  • ¾ tsp garam masala
  • 1 tsp salt
  • ¼ to ½ tsp cayenne
  • 1 C vegetable broth
  • 2 cans coconut milk
  • 2 C rice
  • 1 Tbs fresh ginger
  • Zest from one lime
  • 4-5 green onion, sliced
Directions
  1. Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before slicing and cutting into cubes.
  2. In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes.
  3. Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well.
  4. Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes.
  5. Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes.
  6. minutes before serving, fold in the potatoes and mushrooms.
  7. Serve over the rice and top with green onions. Enjoy!

 

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

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Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIndian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we’re all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn’t decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don’t be scared off by the number of ingredients or pans used in this recipe—everything is quite easy to make. (And you’ll be glad you did!)

INGREDIENTS:
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped
The rest
6 Flour tortillas

DIRECTIONS:
Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils. While they’re cooking though, I cooked the potatoes the microwave—roughly 8 minutes and then set them aside to let them cool. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown, about 5-7 minutes. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganTo make the sauce, puree the cashews with a 1/4 cup of the water. Next, add the remaining 1/4 cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIn a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganYou can stir in the tomatoes and cilantro if you’d like, or keep them separate . To assemble, warm the tortillas in the microwave or steamer. Spread some sauce on the tortilla, add a couple of big scoops of potato filling, roll, then top with a ladle of sauce, some zucchini-green onion mix and some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean Vegan

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce
 
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Prep time
Cook time
Total time
 
Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we're all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn't decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don't be scared off by the number of ingredients or pans used in this recipe---everything is quite easy to make. (And you'll be glad you did!)
Author:
Serves: 6
Ingredients
  • 1 C green lentils
  • 3 C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large red onion, chopped
  • 2 medium russet potatoes
  • 1 15-oz can tri-bean blend (or black beans), drained and rinsed
  • .
  • Cashew-Curry Sauce
  • .
  • ¾ C cashews
  • ½ C water, divided
  • 12.3-oz pkg. silken tofu
  • ¼ C coconut flakes
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • Topping
  • .
  • 1 tsp olive oil
  • 1 medium zucchini, diced
  • 1 C green onion, sliced
  • 2 tomatoes, diced
  • ½ C cilantro, chopped
  • .
  • The rest
  • .
  • 6 Flour tortillas
Directions
  1. Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils.
  2. While they're cooking though, I cooked the potatoes the microwave---roughly 8 minutes and then set them aside to let them cool.
  3. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.
  4. To make the sauce, puree the cashews with a ¼ cup of the water. Next, add the remaining ¼ cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
  5. In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.You can stir in the tomatoes and cilantro of you'd like, or keep them separate (I know lots of folks who hate warm tomatoes).
  6. To assemble, warm the tortillas in the microwave or steamer. I then spread some sauce on the tortilla, added a couple of big scoops of potato filling, rolled, then topped with a ladle of sauce, some zucchini-green onion mix and then some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!

 

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

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Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean VeganThis dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise “soft” dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

INGREDIENTS:
16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
3/4 C walnut pieces
3 C mushrooms, sliced
1/2 C parsley, chopped
Lemon-Chive Sauce
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
1/4 C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.

Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean VeganIn a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean VeganTo serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!
Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean Vegan

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce
 
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This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise "soft" dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.
Author:
Serves: 6
Ingredients
  • 16-oz pasta of your choice
  • 2 Tbs vegan margarine
  • 2 cloves garlic, minced
  • ¾ C walnut pieces
  • 3 C mushrooms, sliced
  • ½ C parsley, chopped
  • .
  • Lemon-Chive Sauce
  • .
  • 1 clove garlic
  • 1 box extra firm silken tofu
  • 1 Tbs yellow miso
  • ¼ C nutritional yeast
  • 2 Tbs lemon juice
  • 2 Tbs chives, chopped
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
Directions
  1. Cook the pasta according to package instructions.
  2. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary.
  3. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.
  4. In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
  5. To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

 

 

Tempeh-Avocado Reuben Sandwich

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Tempeh-Avocado Reuben Sandwich -- Epicurean VeganThis sandwich certainly isn’t for the dainty. Grab some napkins and don’t be afraid to let things get messy, but you probably won’t care, because the flavor is amazing. Sauerkraut, avocado and tempeh is a delicious combination, especially with the tangy dressing and toasted rye bread. This is also a quick meal; perfect when you don’t have a lot of time.

INGREDIENTS:
1 8-oz pkg. tempeh, cut into slices
1/2 C tamari
1 tsp vegan Worcestershire sauce
2 cloves of garlic, minced
1/4 tsp salt
1/8 tsp black pepper
Dressing
1/2 C vegan mayo
1/4 C ketchup
2 Tbs relish
1/8 tsp Dijon mustard
1 Tbs nutritional yeast (I like to sneak this into sauces & dressings for some added B vitamins)
3/4 tsp onion powder
1/2 tsp garlic powder
The rest
1 avocado
2-3 C jarred or canned sauerkraut
8 rye bread slices, toasted

DIRECTIONS:
Combine the tamari, Worcestershire sauce, garlic, salt and pepper in a medium zip bag. Add the tempeh, coat well and marinate for 1-3 hours in the refrigerator. To make the sauce, whisk together the mayo, ketchup, relish, Dijon, nutritional yeast, onion powder and garlic powder.

Tempeh-Avocado Reuben Sandwich -- Epicurean VeganIn a large skillet, over medium-low heat, add the marinade and tempeh. The marinade will burn if you cook it over too high of heat, so try to keep it between medium-low and cook the tempeh, turning once or twice, until the sides are crispy.
Tempeh-Avocado Reuben Sandwich -- Epicurean VeganTo assemble the sandwiches, I spread some dressing on one bread slice, placed a few pieces of tempeh on top, then some sauerkraut, avocado slices and some more dressing.
Tempeh-Avocado Reuben Sandwich -- Epicurean VeganCut in half and enjoy!
Tempeh-Avocado Reuben Sandwich -- Epicurean Vegan

Tempeh-Avocado Reuben Sandwich
 
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This sandwich certainly isn't for the dainty. Grab some napkins and don't be afraid to let things get messy, but you probably won't care, because the flavor is amazing. Sauerkraut, avocado and tempeh is a delicious combination, especially with the tangy dressing and toasted rye bread. This is also a quick meal; perfect when you don't have a lot of time.
Author:
Ingredients
  • 1 8-oz pkg. tempeh, cut into slices
  • ½ C tamari
  • 1 tsp vegan Worcestershire sauce
  • 2 cloves of garlic, minced
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Dressing
  • ½ C vegan mayo
  • ¼ C ketchup
  • 2 Tbs relish
  • ⅛ tsp Dijon mustard
  • 1 Tbs nutritional yeast (I like to sneak this into sauces & dressings for some added B vitamins)
  • ¾ tsp onion powder
  • ½ tsp garlic powder
  • The rest
  • 1 avocado
  • 2-3 C jarred or canned sauerkraut
  • 8 rye bread slices, toasted
Directions
  1. Combine the tamari, Worcestershire sauce, garlic, salt and pepper in a medium zip bag. Add the tempeh, coat well and marinate for 1-3 hours in the refrigerator. To make the sauce, whisk together the mayo, ketchup, relish, Dijon, nutritional yeast, onion powder and garlic powder.
  2. In a large skillet, over medium-low heat, add the marinade and tempeh. The marinade will burn if you cook it over too high of heat, so try to keep it between medium-low and cook the tempeh, turning once or twice, until the sides are crispy.
  3. To assemble the sandwiches, I spread some dressing on one bread slice, placed a few pieces of tempeh on top, then some sauerkraut, avocado slices and some more dressing.
  4. Cut in half and enjoy!

 

Open-Faced Chick’n Sandwich

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Open-Faced Chick'n Sandwich -- Epicurean VeganYummm . . . this open-faced sandwich is crazy good. It’s also super versatile. I used Lightlife Chick’n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used a fat loaf of French bread, I ended up with 3 sandwiches, but if you use a thinner loaf, you’ll easily get 4. This is also a very quick meal, so great when you don’t have a lot of time on your hands.

INGREDIENTS:
1 loaf of French bread, cut in half, then each half cut lengthwise
3/4 C vegan mayonnaise
1 8-oz can water chestnuts, chopped
1/2 C green onion, sliced
1-1/2 Tbs Dijon mustard
1 tsp vegan Worcestershire sauce
1 tsp salt
1 Tbs nutritional yeast
1/2 C vegan mozzarella or Monterey Jack cheese, shredded
1 6-oz pkg. LightLife Chick’n Strips, chopped
1 tomato, chopped
1 C black olives, sliced or chopped
Open-Faced Chick'n Sandwich -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick’n strips and tomato.
Open-Faced Chick'n Sandwich -- Epicurean VeganFor the bread, hollow out the middle a little bit, otherwise, the filling won’t stay put.
Open-Faced Chick'n Sandwich -- Epicurean VeganFill the bread with the filling and place on a baking sheet.
Open-Faced Chick'n Sandwich --Epicurean VeganBake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!
Open-Faced Chick'n Sandwich -- Epicurean Vegan

Open-Faced Chick'n Sandwich
 
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Yummm . . . this open-faced sandwich is crazy good. It's also super versatile. I used Lightlife Chick'n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used a fat loaf of French bread, I ended up with 3 sandwiches, but if you use a thinner loaf, you'll easily get 4. This is also a very quick meal, so great when you don't have a lot of time on your hands.
Author:
Serves: 3-4
Ingredients
  • 1 loaf of French bread, cut in half, then each half cut lengthwise
  • ¾ C vegan mayonnaise
  • 1 8-oz can water chestnuts, chopped
  • ½ C green onion, sliced
  • 1-1/2 Tbs Dijon mustard
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp salt
  • 1 Tbs nutritional yeast
  • ½ C vegan mozzarella or Monterey Jack cheese, shredded
  • 1 6-oz pkg. LightLife Chick'n Strips, chopped
  • 1 tomato, chopped
  • 1 C black olives, sliced or chopped
Directions
  1. Preheat oven to 350.
  2. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick'n strips and tomato.
  3. For the bread, hollow out the middle a little bit, otherwise, the filling won't stay put.
  4. Fill the bread with the filling and place on a baking sheet.
  5. Bake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!

 

 

 

 

Zucchini Noodles with a Macadamia Nut Cream Sauce

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Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganAs you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes. You  may recall my first zucchini noodle recipe with pesto as sun-dried tomatoes  and I really love my spiralizer . . .
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganThis works fabulous and is so easy to use. I haven’t spiralized any other veggies yet, but it takes only a few minutes to turn small to medium zucchinis into wonderful noodles. Pasta with cream sauce dishes (my favorite!) are notorious for being full of fat and calories (thanks to dairy products) but even cream sauces made with nuts can be up there too, but fortunately, between subbing in zucchini noodles and the fact that nuts are full of healthy fats and calcium, you don’t have to feel guilty about loading your plate with these “noodles.”

INGREDIENTS:
4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
Macadamia Nut Cream Sauce
1 C macadamia nuts
1 large garlic clove
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp apple cider vinegar
1/4 C white wine
1/2 C water
The rest
1-2 tomatoes, diced

DIRECTIONS:
Spiralize your zucchinis into a large bowl and set aside.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganNext, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You’ll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth. Transfer to a small saucepan and heat over low heat until warm—keep an eye on it so it doesn’t burn. Also, if it’s too thick, whisk in some water or vegetable broth.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganIn a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganTransfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganOnce the noodles cook down a bit, add the mushroom and onion mixture and mix together.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganYou can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce
 
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These zucchini noodles make a wonderful pasta substitute with it's fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes.
Author:
Serves: 6
Ingredients
  • 4-5 small to medium zucchinis
  • 1 Tbs olive oil
  • 1 large white onion, sliced
  • 3 C mushrooms, sliced
  • .
  • Macadamia Nut Cream Sauce
  • .
  • 1 C macadamia nuts
  • 1 large clove garlic
  • 1 Tbs nutritional yeast
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp apple cider vinegar
  • ¼ C white wine
  • ½ C water
  • .
  • The rest
  • .
  • 1-2 tomatoes, diced
Directions
  1. Spiralize your zucchinis into a large bowl and set aside.
  2. Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You'll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth.
  3. Transfer to a small saucepan and heat over low heat until warm---keep an eye on it so it doesn't burn. Also, if it's too thick, whisk in some water or vegetable broth.
  4. In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.
  5. Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
  6. Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
  7. You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

 

 

 

Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce

by

Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganThis recipe started out with me going through the refrigerator and trying to decide what I had and how they could go together. At the center: a close-to-expiring tub of tofu. Luckily, we had hit the farmer’s market yesterday, so I had plenty of veggies on hand. The flavors of the breaded tofu and the savory, sage-y sauce, is a beautiful combination. The pine nuts on top are a fabulous addition if you happen to have some on hand.

INGREDIENTS:
Tofu
1 14-oz tub extra firm tofu, cut lengthwise into 6 steaks
1/4 C tamari or soy sauce
1/2 tsp Worcestershire
2 tsp tomato sauce
1 Tbs yellow or red miso
1 tsp toasted sesame oil
1 tsp agave
1 C panko
1/8 C nutritional yeast
Salt and pepper
Sauce
1 Tbs olive oil
2 cloves garlic, minced
1 orange bell pepper, diced
3 Tbs vegan margarine
6 Tbs flour
1/2 C white wine
1 C almond milk
1/2 to 3/4 C vegetable broth
1/2 tsp sage
1/4 tsp salt
1/8 tsp black pepper
2 tomatoes, diced
4 C spinach, chopped
The rest
1/4 C pine nuts, toasted

DIRECTIONS:
I recommend having all of your ingredients prepped and ready to go before proceeding; it’ll help out a lot.

Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganStart with preparing the tofu. In a shallow bowl, whisk together the tamari, tomato paste, miso, Worcestershire sauce, sesame oil and agave. In another shallow bowl, combine the panko, nutritional yeast, salt and pepper. Next, heat the olive oil in a large skillet and add the garlic and bell pepper over medium heat. While the pepper is cooking, finish preparing the tofu. Coat the tofu steaks in the tamari mixture, then coat well in the panko mixture.
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganSpray a grill pan with some olive oil cooking spray and heat over medium. Lay the six tofu steaks in the pan and cook for about 8 minutes per side.
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganWhile the tofu is cooking, check the bell pepper. (You should also make sure you’re toasting those pine nuts—just a few minutes in a dry skillet, stirring often.)
20140818_174457Once the bell pepper softens and browns, transfer to a bowl. Using the same skillet, add the vegan margarine and let it melt completely. Whisk in the flour and blend well over medium heat. Slowly whisk in the white wine until the mixture is smooth. Next, add the almond milk, but just a little at a time. The sauce will gradually thicken as you go. (Check the tofu; you may need to turn it by this point.) Once the milk is all incorporated and the sauce is getting thick, add the vegetable broth. I used somewhere between half and three-quarters of a cup. I’d whisk a little in, let it thicken, then added more. I continued to do this until I was happy with the consistency. Season with sage, salt and pepper. Next, I folded in the tomatoes. The liquid from the tomatoes may thin out the sauce a little, but it ought to thicken back up with no problem. Your tofu ought to be finished about this time, so fold the spinach into the sauce.
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean Vegan Serve the tofu with a ladle or two of the sauce on top. Sprinkle with pine nuts and enjoy!
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean Vegan

Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce
 
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Prep time
Cook time
Total time
 
This recipe started out with me going through the refrigerator and trying to decide what I had and how they could go together. At the center: a close-to-expiring tub of tofu. Luckily, we had hit the farmer's market yesterday, so I had plenty of veggies on hand. The flavors of the breaded tofu and the savory, sage-y sauce, is a beautiful combination. The pine nuts on top are a fabulous addition if you happen to have some on hand.
Author:
Serves: 3-6
Ingredients
  • Tofu
  • .
  • 1 14-oz tub extra firm tofu, cut lengthwise into 6 steaks
  • ¼ C tamari or soy sauce
  • ½ tsp Worcestershire
  • 2 tsp tomato sauce
  • 1 Tbs yellow or red miso
  • 1 tsp toasted sesame oil
  • 1 tsp agave
  • 1 C panko
  • ⅛ C nutritional yeast
  • Salt and pepper
  • .
  • Sauce
  • .
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 3 Tbs vegan margarine
  • 6 Tbs flour
  • ½ C white wine
  • 1 C almond milk
  • ½ to ¾ C vegetable broth
  • ½ tsp sage
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 2 tomatoes, diced
  • 4 C spinach, chopped
  • .
  • The rest
  • .
  • ¼ C pine nuts, toasted
Directions
  1. I recommend having all of your ingredients prepped and ready to go before proceeding; it'll help out a lot.
  2. Start with preparing the tofu. In a shallow bowl, whisk together the tamari, tomato paste, miso, Worcestershire sauce, sesame oil and agave.
  3. In another shallow bowl, combine the panko, nutritional yeast, salt and pepper.
  4. Next, heat the olive oil in a large skillet and add the garlic and bell pepper over medium heat. While the pepper is cooking, finish preparing the tofu. Coat the tofu steaks in the tamari mixture, then coat well in the panko mixture.
  5. Spray a grill pan with some olive oil cooking spray and heat over medium. Lay the six tofu steaks in the pan and cook for about 8 minutes per side.
  6. While the tofu is cooking, check the bell pepper. (You should also make sure you're toasting those pine nuts---just a few minutes in a dry skillet, stirring often.)
  7. Once the bell pepper softens and browns, transfer to a bowl.
  8. Using the same skillet, add the vegan margarine and let it melt completely. Whisk in the flour and blend well over medium heat. Slowly whisk in the white wine until the mixture is smooth. Next, add the almond milk, but just a little at a time. The sauce will gradually thicken as you go.
  9. (Check the tofu; you may need to turn it by this point.)
  10. Once the milk is all incorporated and the sauce is getting thick, add the vegetable broth. I used somewhere between half and three-quarters of a cup. I'd whisk a little in, let it thicken, then added more. I continued to do this until I was happy with the consistency. Season with sage, salt and pepper.
  11. Next, I folded in the tomatoes. The liquid from the tomatoes may thin out the sauce a little, but it ought to thicken back up with no problem. Your tofu ought to be finished about this time, so stir in the spinach.
  12. Serve the tofu with a ladle or two of the sauce on top. Sprinkle with pine nuts and enjoy!

 

 

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce

by

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganHere I go again with the ravioli! Well, these could be like more like perogies, actually. Plus, I also added spinach to the dough which is definitely new for me. I’d been wanting to try that for a while now and I’m so glad I did. I’m already trying to figure out what other vegetables I can use to make pasta with. I made everything up earlier in the afternoon when I had some extra time, so when it came dinnertime, it was easy to throw it all together. The mushroom sauce with truffle oil is the perfect, light sauce for these raviolis; nothing too heavy and thick since the raviolis themselves have got some girth. Between the sauce and the fresh chives in the filling, this meal is packed with flavor and taste.

INGREDIENTS:
Dough:
1-1/2 C semolina flour
1 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
1 C minced spinach (about 4 C of fresh spinach leaves)
Filling:
2 medium potatoes
1 Tbs vegan margarine
1/8 to 1/4 C almond milk
1-2 Tbs fresh chives, chopped
Salt and pepper, to taste
Mushroom-Truffle Sauce:
4 Tbs vegan margarine
2-3 C mushrooms, sliced
5 Tbs flour
1-1/2 to 2 C vegetable broth
Salt and pepper, to taste
2 Tbs truffle oil

DIRECTIONS:
To prepare the dough, whisk together the two flours and salt. Add the olive oil and warm almond milk and blend a little to create large clumps of dough. Add the spinach.

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganBlend well using either a wooden spoon, or your hands.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganKnead on a floured surface for 3-5 minutes. You may need to add more flour; the spinach adds a bit of moisture to the dough. Shape into a ball, wrap with plastic and store in the refrigerator until ready to use.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganYou can go about making the filling two ways: nuke the potatoes in the microwave until they are done, let them cool slightly, then peel them. The other way, is to peel them first, dice them up and boil them in either water or broth until they are tender. I went ahead and microwaved them, but you choose. I then transferred the cooked potato to a medium bowl, mashed them up, then added the margarine, almond milk, chives, salt and pepper. You can also use the food processor to make the potatoes super creamy and whipped, but I’m a lumpy mashed potato kind of girl, so I just used a potato masher for mine.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganTo make the raviolis, I love using my pasta maker and ravioli plate. If anything, I highly recommend the ravioli plate, but you can easily roll the dough out thin enough without using a pasta maker. I usually tell readers to THIS POST for a more detailed description of how to use the ravioli plate, as well as some helpful links. Fill each ravioli with about a teaspoon or so of the potato filling.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganIf you find that the dough is sticking to the ravioli plate (which I did), I recommend lightly spraying the plate with cooking spray and they’ll pop right off next time. I then transferred them to a baking sheet sprinkled with some semolina flour (which keeps the raviolis from sticking to the pan). I ended up with 54 raviolis. These can sit out and dry a little while you prepare the sauce.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganTo make the sauce, saute the mushrooms in the margarine in a small saucepan over medium heat. Add the flour and coat the mushrooms well. Little by  little, add the vegetable broth and stir. Once it starts to thicken, add a little more broth and keep doing that until you’re out of broth. Let it thicken up, but if it seems to be taking a while, turn the heat off, and let the sauce sit. It will get thick.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganNext, bring a large pot of water to a boil and cook the raviolis in 2-3 batches. I often hear that you shouldn’t cook more than 6 or 7 at a time, but I did them in two batches. First of all, they should be served immediately after being removed from the water (3-5 minutes) and second, they tend to stick together if you transfer them to a colander and wait until they’re all cooked before you serve them. I didn’t find any problems with cooking 25 at a time. Do what feels right to you though. If you’re going to cook them in several batches, I recommend oiling a large bowl and use a slotted spoon to transfer the raviolis to the bowl. The oil will help keep them all from sticking to one another.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganLadle some sauce over the raviolis and enjoy!

 20140802_205442

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce
 
Print
Prep time
Cook time
Total time
 
Here I go again with the ravioli! Well, these could be like more like perogies, actually. Plus, I also added spinach to the dough which is definitely new for me. I'd been wanting to try that for a while now and I'm so glad I did. I'm already trying to figure out what other vegetables I can use to make pasta with. I made everything up earlier in the afternoon when I had some extra time, so when it came dinnertime, it was easy to throw it all together. The mushroom sauce with truffle oil is the perfect, light sauce for these raviolis; nothing too heavy and thick since the raviolis themselves have got some girth. Between the sauce and the fresh chives in the filling, this meal is packed with flavor and taste.
Author:
Serves: 4-6
Ingredients
  • Dough:
  • .
  • 1-1/2 C semolina flour
  • 1 C whole wheat pastry flour
  • ½ tsp salt
  • ¾ C warm unsweetened almond milk
  • 1 Tbs olive oil
  • 1 C minced spinach (about 4 C of fresh spinach leaves)
  • .
  • Filling:
  • .
  • 2 medium potatoes
  • 1 Tbs vegan margarine
  • ⅛ to ¼ C almond milk
  • 1-2 Tbs fresh chives, chopped
  • Salt and pepper, to taste
  • .
  • Mushroom-Truffle Sauce:4 Tbs vegan margarine
  • .
  • 2-3 C mushrooms, sliced
  • 5 Tbs flour
  • 1-1/2 to 2 C vegetable broth
  • Salt and pepper, to taste
  • 2 Tbs truffle oil
Directions
  1. To prepare the dough, whisk together the two flours and salt. Add the olive oil and warm almond milk and blend a little to create large clumps of dough. Add the spinach.
  2. Blend well using either a wooden spoon, or your hands.
  3. Knead on a floured surface for 3-5 minutes. You may need to add more flour; the spinach adds a bit of moisture to the dough. Shape into a ball, wrap with plastic and store in the refrigerator until ready to use.
  4. You can go about making the filling two ways: nuke the potatoes in the microwave until they are done, let them cool slightly, then peel them. The other way, is to peel them first, dice them up and boil them in either water or broth until they are tender. I went ahead and microwaved them, but you choose. I then transferred the cooked potato to a medium bowl, mashed them up, then added the margarine, almond milk, chives, salt and pepper. You can also use the food processor to make the potatoes super creamy and whipped, but I'm a lumpy mashed potato kind of girl, so I just used a potato masher for mine.
  5. To make the raviolis, I love using my pasta maker and ravioli plate. If anything, I highly recommend the ravioli plate, but you can easily roll the dough out thin enough without using a pasta maker. I usually tell readers to THIS POST for a more detailed description of how to use the ravioli plate, as well as some helpful links. Fill each ravioli with about a teaspoon or so of the potato filling.
  6. If you find that the dough is sticking to the ravioli plate (which I did), I recommend lightly spraying the plate with cooking spray and they'll pop right off next time. I then transferred them to a baking sheet that is sprinkled with some semolina flour (which keeps the raviolis from sticking to the pan). I ended up with 54 raviolis. These can sit out and dry a little while you prepare the sauce.
  7. To make the sauce, saute the mushrooms in the margarine in a small saucepan over medium heat. Add the flour and coat the mushrooms well. Little by little, add the vegetable broth and stir. Once it starts to thicken, add a little more broth and keep doing that until you're out of broth. Let it thicken up, but if it seems to be taking a while, turn the heat off, and let the sauce sit. It will get thick.
  8. Next, bring a large pot of water to a boil and cook the raviolis in 2-3 batches. I often hear that you shouldn't cook more than 6 or 7 at a time, but I did them in two batches. First of all, they should be served immediately after being removed from the water (3-5 minutes) and second, they tend to stick together if you transfer them to a colander and wait until they're all cooked before you serve them. Do what feels right to you. If you're going to cook them in several batches, I recommend oiling a large bowl and use a slotted spoon to transfer the raviolis to the bowl. The oil will help keep them all from sticking to one another.
  9. Ladle some sauce over the raviolis and enjoy!

 

Pasta with Cashew Cream & Cheese

by

Pasta with Cashew Cream and Cheese -- Epicurean Vegan(Unfortunately) most of us probably grew up on the boxed mac and cheese stuff, and likely, so have our kids. And kids like their mac and cheese. Instead of giving them that nasty, chemical-filled boxed junk, try making this kid-pleasing version using grated vegan cheese and cashew cream. Not only is it creamy, but it actually tastes cheesy and pretty darn delicious. While this may not top the list of the most healthiest vegan dishes, it’s miles from the fat-laden dairy version. Cashews are loaded with heart-protective monosaturated fats, antioxidants, calcium and protein. You can use your favorite vegan cheddar such as Daiya, Follow Your Heart or even make your own. This is also an easy recipe that your kiddos can help out with too!

INGREDIENTS:
16-oz uncooked pasta, such as elbows, shells or spirals
1 to 1-1/4 C vegetable broth (it just depends on how thick you want it)
4-oz vegan cheddar, shredded (I used Follow Your Heart brand)
1/3 C nutritional yeast
1 C cashews, soaked for at least an hour in hot water (if you can; no biggie if you can’t soak them)
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt
2 dashes of nutmeg
Salt and pepper, to taste
Optional ingredients: sneak in those veggies by adding peas, carrots or broccoli. Or spice it up with green chilies or salsa.

Pasta with Cashew Cream and Cheese -- Epicurean Vegan

DIRECTIONS:
Cook the pasta according to package instruction, or until al dente. Meanwhile, make the cashew cream. If you soaked the cashews, drain them and transfer to a food processor. Puree until finely ground, scraping the sides of processor bowl if necessary. Add the water, apple cider vinegar and salt. Puree 2 minutes, or until smooth. Drain the pasta, then return it to the pot. Over medium-low heat, fold in the grated cheese,  cashew cream, broth and nutritional yeast. Combine well and continue to stir until the cheese is completely melted. Season with the nutmeg, salt and pepper. If using, add the optional ingredients and stir until heated through. Enjoy!

Pasta with Cashew Cream & Cheese
 
Print
Prep time
Cook time
Total time
 
(Unfortunately) most of us probably grew up on the boxed mac and cheese stuff, and likely, so have our kids. And kids like their mac and cheese. Instead of giving them that nasty, chemical-filled boxed junk, try making this kid-pleasing version using grated vegan cheese and cashew cream. Not only is it creamy, but it actually tastes cheesy and pretty darn delicious. While this may not top the list of the most healthiest vegan dishes, it's miles from the fat-laden dairy version. Cashews are loaded with heart-protective monosaturated fats, antioxidants, calcium and protein. You can use your favorite vegan cheddar such as Daiya, Follow Your Heart or even make your own. This is also an easy recipe that your kiddos can help out with too!
Author:
Serves: 4-6
Ingredients
  • 16-oz uncooked pasta, such as elbows, shells or spirals
  • 1 to 1-1/4 C vegetable broth (it just depends on how thick you want it)
  • 4-oz vegan cheddar, shredded (I used Follow Your Heart brand)
  • ⅓ C nutritional yeast
  • 1 C cashews, soaked for at least an hour in hot water (if you can; no biggie if you can't soak them)
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
  • 2 dashes of nutmeg
  • Salt and pepper, to taste
  • Optional ingredients: sneak in those veggies by adding peas, carrots or broccoli. Or spice it up with green chilies or salsa.
Directions
  1. Cook the pasta according to package instruction, or until al dente. Meanwhile, make the cashew cream. If you soaked the cashews, drain them and transfer to a food processor. Puree until finely ground, scraping the sides of processor bowl if necessary. Add the water, apple cider vinegar and salt. Puree 2 minutes, or until smooth.
  2. Drain the pasta, then return it to the pot. Over medium-low heat, fold in the grated cheese, cashew cream, broth and nutritional yeast. Combine well and continue to stir until the cheese is completely melted.
  3. Season with the nutmeg, salt and pepper. If using, add the optional ingredients and stir until heated through. Enjoy!

 

 

 

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