Dinners Archives - Page 7 of 31

Tofu Caesar Wraps

July 28, 2014 by Epicurean Vegan

Wraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it’s hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you’d like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.

INGREDIENTS:
Dressing:
2 cloves garlic
12-oz box firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
(I added 2 Tbs of nutritional yeast to the original dressing recipe)
The rest:
1 large bunch of romaine, chopped
1/2 large red onion, sliced
1/3 C cashews chopped
1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
Cooking spray
Salt and pepper
Croutons
Flour tortillas or other wraps

DIRECTIONS:
To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.

Move the tofu to a cutting board and let them cool about 5-10 minutes. Meanwhile, toss the romaine, red onion and cashews in a medium bowl. I then scooped out about 1/2 a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water—it’s a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.

Cut the tofu into small squares.
To assemble, I warmed the tortilla in the microwave for just a few seconds; it’s easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!

Tofu Caesar Wraps

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Wraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it's hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you'd like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.

Author: Epicurean Vegan

Serves: 6

Ingredients

Dressing:
2 cloves garlic
12-oz box firm silken tofu
3 Tbs lemon juice
⅛ C olive oil
2 Tbs capers
4 tsp caper juice/brine
½ tsp mustard powder
Dash of sugar
Salt and pepper
(I added 2 Tbs of nutritional yeast to the original dressing recipe)
.
The rest:
.
1 large bunch of romaine, chopped
½ large red onion, sliced
⅓ C cashews chopped
1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
Cooking spray
Salt and pepper
Croutons
Flour tortillas or other wraps

Directions

To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.
Remove to a cutting board and let them cool about 5-10 minutes.
Meanwhile, toss the romaine, red onion and cashews in a medium bowl.
I then scooped out about ½ a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water---it's a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
Cut the tofu into small squares.
To assemble, I warmed the tortilla in the microwave for just a few seconds; it's easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!

Product Review: Field Roast Hand-Formed Burgers

July 27, 2014 by Epicurean Vegan

I was thrilled to have the opportunity to try out these Hand-Formed Burgers from Field Roast. Each package comes with 4 hand-formed burgers all ready for the grill (or in my case, grill pan).

To start, here’s what’s in ’em.

One of the reasons I really enjoy Field Roast products (besides the absence of strange, unpronounceable ingredients) is that they don’t taste like real meat. That’s right. Sometimes, when meatless products taste too similar to the real deal, it grosses me out. But with Field Roast, even though the texture is very, very similar, the taste is all its own. With lots of vegetables, fruits and seasonings, Field Roast products taste fresh and flavorful. (Even our meat-eating friends and family have enjoyed Field Roast). These burgers are really no exception. We don’t use the grill that often (so I’m sure there’s a wasps’ nest inside of it by now), so I opted to use my trusty grill pan. I lightly sprayed the surface with cooking spray and over medium heat, I sauteed the burgers, about 3-4 minutes per side.
We didn’t get too fancy with all the toppings, as I didn’t want to mask up the flavor of the Field Roast, especially since this was the first time I was trying them. I went with the traditional lettuce, tomato, mayo and ketchup.
SO DELICIOUS! The three of us loved these burgers and would certainly buy these (although the fat content is a lot higher than I’d like). They stay moist, not dried out like a typical “veggie burger.” And of course, the flavor is outstanding; just the right amount of seasonings. These burgers can also be crumbled up and used as a ground “beef.” I have another package left and I’m torn over what to do: we have a neighborhood BBQ on Tuesday, so do I save the other package for that, or crumble them up for a new recipe?! Oh, the dilemma! You’ll probably find out soon. Since we had gone all traditional with these burgers, I couldn’t resist making some oven-baked fries to go with them . . .

The Husband’s neatly sliced burger . . .
I just went for it . . .
Overall, another excellent product from Field Roast that makes my vegan life even easier (and tastier). Thanks, Field Roast!

Cashew Cheese Risotto

July 23, 2014 by Epicurean Vegan

Just so you know, we’re not messing around with this risotto. I shudder to think what my vegan life would be like without cashew cheese. Obviously, the pure joy of the Creamy Macaroni with Cashew Cheese, would just not exist, as would the Stuffed Shells with Butternut Squash and Cashew Cheese and the Pine nut and Cashew Ravioli. Not a vegan world I’d want to live in, folks. And the beauty of it all, is that cashew cheese is so simple to make, a monkey can do it, so it just doesn’t get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it’s easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you’re well on your way to cashew cheese nirvana.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 tbs olive oil
2 cloves garlic, minced
1 C onion, diced
16-oz mushrooms, sliced, then cut in half
1-1/2 C green onion, sliced
2-3 C fresh spinach, chopped
1/2 C white cooking wine
2 Tbs vegan margarine
1/4 C nutritional yeast
1 recipe cashew cheese (see below)
Salt and pepper, to taste

Cashew Cheese (makes 1 cup)
1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add 1/2 cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
Preheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto, heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
When the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that’s it! Serve and thoroughly enjoy!

Cashew Cheese Risotto

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Cashew cheese is so simple to make, a monkey can do it, so it just doesn't get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it's easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you're well on your way to cashew cheese nirvana.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

5 C vegetable broth
1-1/2 C Arborio rice
1 tbs olive oil
2 cloves garlic, minced
1 C onion, diced
16-oz mushrooms, sliced, then cut in half
1-1/2 C green onion, sliced
2-3 C fresh spinach, chopped
½ C white cooking wine
2 Tbs vegan margarine
¼ C nutritional yeast
1 recipe cashew cheese (see below)
Salt and pepper, to taste
Cashew Cheese (makes 1 cup)
1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
½ C water
1 tsp apple cider vinegar
1 tsp lemon juice
½ tsp salt

Directions

Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add ½ cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
Preheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes.
While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto, heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
When the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that's it! Serve and thoroughly enjoy!

Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}

July 22, 2014 by Epicurean Vegan

This amazing dish will be ready in less than 30 minutes but will taste like you spent a good hour on it. I came across Viviana Foods gluten-free & vegan lemon garlic orzo and it looked pretty interesting, so I thought I’d give it shot.
The orzo is ready in about 7 minutes and all I had to do was just had to chop some veggies and herbs and saute some for just a few minutes. The flavor is fantastic; I only seasoned it with a tiny bit of salt and pepper. The only downside is that the orzo costs around $7! Yeah, it was a splurge. I guess I was so drawn to the cute little package. So it may not be something I’d buy on a regular basis, but it really was tasty!

INGREDIENTS:
1 8-oz pkg. Viviana Lemon Garlic Orzo
1 tsp olive oil
2 C mushrooms, sliced
1/2 C green onion, sliced
3/4 C fresh basil, chopped
1 C cherry tomatoes, halved or quartered
Salt and pepper

DIRECTIONS:
Cook the pasta in boiling water for 6-9 minutes. Test it for doneness. You’ll want to use a fine mesh strainer to drain the orzo, otherwise you’ll pretty much lose most of it down the drain. Rinse with hot water and return to the pan.

While it’s cooking, however, heat the olive oil in a skillet and add the mushrooms and green onion. Saute over medium heat for about 4-5 minutes—just until the mushrooms start to cook down. Fold the mushrooms and green onions into the orzo and season with salt and pepper. Top individual servings with some basil and tomatoes. Enjoy!

Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Epicurean Vegan

Serves: 3

Ingredients

1 8-oz pkg. Viviana Lemon Garlic Orzo
1 tsp olive oil
2 C mushrooms, sliced
½ C green onion, sliced
¾ C fresh basil, chopped
1 C cherry tomatoes, halved or quartered
Salt and pepper

Directions

Cook the pasta in boiling water for 6-9 minutes. Test it for doneness. You'll want to use a fine mesh strainer to drain the orzo, otherwise you'll pretty much lose most of it down the drain. Rinse with hot water and return to the pan.
While it's cooking, however, heat the olive oil in a skillet and add the mushrooms and green onion. Saute over medium heat for about 4-5 minutes---just until the mushrooms start to cook down.
Fold the mushrooms and green onions into the orzo and season with salt and pepper.
Top individual servings with some basil and tomatoes. Enjoy!

Quinoa-Tempeh Veggie Wraps

July 21, 2014 by Epicurean Vegan

Who doesn’t love a good veggie wrap? These take very little time to prepare, so lunch or dinner will be ready in minutes. Not only is this a fast and tasty meal, but both quinoa and tempeh provide lots of protein, iron and fiber, not to mention some vitamin B2 and manganese, an antioxidant. These are downright delicious topped with veggies and vegan Thousand Island dressing from Follow Your Heart (which is gluten-free, non GMO and has no cholesterol). Great to wrap and go when you’re on the road, too.
INGREDIENTS:
2 8oz pkgs tempeh, cut into bite-sized cubes
1 small onion, chopped
1 C quinoa
1-1/2 C veggie broth
2 cloves garlic, minced
1 Tbs olive oil
Tamari
1 Tbs vegan Worcestershire sauce
1/3 C pepitas
1-1/2 C cherry tomatoes, halved
2 avocados, peeled, pitted and diced
2 C lettuce, chopped
Vegan dressing of your choice
6 Flour tortillas, warmed

DIRECTIONS:
Start the quinoa, as it will take about 20 minutes. In a medium sauce pan, combine the broth and quinoa. Bring to a boil, then reduce heat to low, cover and let cook about 17-22 minutes, until the water is absorbed. Meanwhile, in a large skillet, heat the olive oil and add the garlic. Saute over medium heat for a minute, then add the onions. Cook the onions for about 5 minutes, or until they begin to soften. Add the tempeh and cook 10 minutes, stirring often until most of the tempeh begins to brown. I then drizzled tamari all over the tempeh and onions, using just enough to coat them, perhaps around a 1/4 cup. Add the Worcestershire sauce too. Coat the mixture thoroughly and reduce heat to medium-low. Stir in the pepitas.

To assemble the wrap, start with quinoa, pile on some of the tempeh-onion mixture, then top with lettuce, tomato, avocado and dressing. Wrap up and enjoy!

Quinoa-Tempeh Veggie Wraps

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Who doesn't love a good veggie wrap? These take very little time to prepare, so lunch or dinner will be ready in minutes. Not only is this a fast and tasty meal, but both quinoa and tempeh provide lots of protein, iron and fiber, not to mention some vitamin B2 and manganese, an antioxidant. These are downright delicious topped with veggies and vegan Thousand Island dressing from Follow Your Heart (which is gluten-free, non GMO and has no cholesterol). Great to wrap and go when you're on the road, too.

Author: Epicurean Vegan

Serves: 6

Ingredients

2 8oz pkgs tempeh, cut into bite-sized cubes
1 small onion, chopped
1 C quinoa
1-1/2 C veggie broth
2 cloves garlic, minced
1 Tbs olive oil
Tamari
1 Tbs vegan Worcestershire sauce
⅓ C pepitas
1-1/2 C cherry tomatoes, halved
2 avocados, peeled, pitted and diced
2 C lettuce, chopped
Vegan dressing of your choice
6 Flour tortillas, warmed

Directions

Start the quinoa, as it will take about 20 minutes. In a medium sauce pan, combine the broth and quinoa. Bring to a boil, then reduce heat to low, cover and let cook about 17-22 minutes, until the water is absorbed.
Meanwhile, in a large skillet, heat the olive oil and add the garlic. Saute over medium heat for a minute, then add the onions. Cook the onions for about 5 minutes, or until they begin to soften.
Add the tempeh and cook 10 minutes, stirring often until most of the tempeh begins to brown.
I then drizzled tamari all over the tempeh and onions, using just enough to coat them, perhaps around a ¼ cup. Add the Worcestershire sauce too. Coat the mixture thoroughly and reduce heat to medium-low.
Stir in the pepitas.
To assemble the wrap, start with quinoa, pile on some of the tempeh-onion mixture, then top with lettuce, tomato, avocado and dressing. Wrap up and enjoy!

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

July 15, 2014 by Epicurean Vegan

When the Husband says, “Good God, woman, these are amazing,” I can’t help but grin smugly. As I’m sure you’ve gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren’t made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

INGREDIENTS:
1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls
Marinade
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
1/2 tsp lemon juice
1/4 tsp black pepper
1/2 tsp salt
Cashew-Horseradish Sauce
3/4 C raw, unsalted cashews, soaked for an hour or two
1/4 C water
1 clove garlic
2 tsp prepared horseradish sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon juice

DIRECTIONS:
To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.

To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.

Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Once you’ve turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and some more Cashew Sauce. Enjoy!

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

When the Husband says, "Good God, woman, these are amazing," I can't help but grin smugly. As I'm sure you've gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren't made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

Author: Epicurean Vegan

Serves: 5-10

Ingredients

1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls
.
Marinade
.
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
½ tsp lemon juice
¼ tsp black pepper
½ tsp salt
.
Cashew-Horseradish Sauce
.
¾ C raw, unsalted cashews, soaked for an hour or two
¼ C water
1 clove garlic
2 tsp prepared horseradish sauce
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice

Directions

To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.
To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.
Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Once you've turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and maybe some more Cashew Sauce. Enjoy!

Rigatoni with Garlic-Ricotta & Field Roast

July 10, 2014 by Epicurean Vegan

Thanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.

Rigatoni with Garlic-Ricotta & Field Roast

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Thanks to the previous lasagna meal, I had a few ingredients leftover and I needed a fast and easy dinner to throw together. I had some tofu ricotta left, as well as two Field Roast sausage links, so it worked out beautifully. I wanted to make the ricotta more of a sauce, so I added some minced garlic and a bit of vegetable broth to thin it out. When I sauteed the Field Roast, some of the small crumbles got nice and crispy, creating a kind of crumbled bacon taste. Yum! Fresh tomatoes and parsley (basil would be great too) and the meal was ready in 15 minutes.

Author: Epicurean Vegan

Cuisine: Italian

Serves: 4

Ingredients

1 lb Rigatoni pasta
1 C tofu ricotta (see link above)
2 cloves garlic
¼ C vegetable broth (I used a tsp of Better Than Bouillon + water)
2 Field Roast sausage links, Italian Seasoning flavor
1 tomato, chopped
½ C parsley, chopped

Directions

Cook the pasta according to package instructions.
Mince the garlic cloves in a food processor, then add the ricotta and vegetable broth. Process 30 seconds, or until smooth. Transfer to a small saucepan and heat over medium-low heat until heated through.
Meanwhile, saute the Field Roast in a skillet with a tad of olive oil.
To serve, top individual servings of pasta with some sauce, Field Roast, tomatoes and parsley. Enojy!

Vegan & Gluten-Free Lasagna

July 7, 2014 by Epicurean Vegan

I’ve had some rice lasagna noodles sitting in the cupboard for quite a while, so I thought I’d finally give them a try. They are from Ener-G (which strangely, I couldn’t find on their website). I was really impressed with them. You can use your favorite ingredients, but I went with tofu ricotta, mushrooms, spinach and Field Roast (which isn’t gluten-free, so omit for a 100% gluten-free dish). The noddles are the perfect size for an 8×8″ pan, so great for a small batch. I also recommend cooking them until they are completely done. Typically, when I make lasagna with regular noodles, I don’t cook them all the way because they tend to cook more in the sauce in the oven. These rice noodles, however, don’t do that, so make sure you cook them completely. I also usually add 2-3 extra ones in case any of the noodles come out ripped and unusable. I would certainly use these gluten-free noodles again—I thought they tasted great.

Vegan & Gluten-Free Lasagna

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

You can use your favorite ingredients, but I went with tofu ricotta, mushrooms, spinach and Field Roast (which isn't gluten-free, so omit for a 100% gluten-free dish). The noddles are the perfect size for an 8x8" pan, so great for a small batch. I also recommend cooking them until they are completely done. Typically, when I make lasagna with regular noodles, I don't cook them all the way because they tend to cook more in the sauce in the oven. These rice noodles, however, don't do that, so make sure you cook them completely. I also usually add 2-3 extra ones in case any of the noodles come out ripped and unusable. I would certainly use these gluten-free noodles again---I thought they tasted great.

Author: Epicurean Vegan

Cuisine: Italian

Serves: 9 servings

Ingredients

12 Ener-G rice noodles (If you'd like, add 2 more if any rip during the boiling process)
2 Field Roast sausage links, crumbled (I used Apple-Sage flavor--again, omit if you want this 100% gluten-free)
2 C mushrooms, sliced
2 C fresh spinach, chopped
1 tsp olive oil
1 clove garlic, minced
1 jar marinara sauce
.
Tofu Ricotta
.
14-oz container extra firm tofu, drained, pressed and crumbled
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

Preheat oven to 375.
Cook pasta according to package instructions (about 10-12 minutes).
Prepare the ricotta by placing all of the ingredients, except the Daiya cheese, in the food processor and blend until smooth. Transfer to a bowl and fold in the cheese. Set aside.
Saute the Field Roast in the olive oil and garlic on medium heat for 5-7 minutes.
To assemble, pour about a cup of the marinara on the bottom of an 8x8" baking pan and top with three cooked noodles. Layer on some mushrooms, spinach and Field Roast. You can also spoon a little sauce on top.
Repeat layers until you've topped the lasagna with the final three noodles.
Pour the rest of the sauce on top.
Cover with foil and bake for 25-30 minutes. Slice and enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

June 9, 2014 by Epicurean Vegan

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they’re not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn’t want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they’re not made from strange ingredients; it’s all wheat, veggies and seasonings. And our omnivore friends also like it because it’s a satisfying meat sub that even they like.

INGREDIENTS:
1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
1/2 C corn kernels
18 6″ corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
3/4 C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
3/4 tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

DIRECTIONS:
To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit—not too much—it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.

Pour half of the salsa verde into a 9×13″ baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn’t use all of the sauce—leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they're not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn't want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they're not made from strange ingredients; it's all wheat, veggies and seasonings. And our omnivore friends also like it because it's a satisfying meat sub that even they like.

Author: Epicurean Vegan

Ingredients

1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
½ C corn kernels
18 6" corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
¾ C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
¾ tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

Directions

To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit---not too much---it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.
Pour half of the salsa verde into a 9x13" baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn't use all of the sauce---leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Zucchini Noodles with Pesto & Sun-dried Tomatoes

June 7, 2014 by Epicurean Vegan

I’d often see recipes using zucchini noodles and of course, they look delicious. I finally broke down and spent the $15 (minus 20% coupon from BB&B) and got the spiralizer.
This fancy little thing also works with carrots, potatoes, squash, etc. We planted zucchini this year, so I have a feeling this will come in handy this summer. We loved the noodles and even The Tenth Grader said he liked them more than pasta. It’s very easy to use and it gives you the option of making thin or thick noodles. We found that the thick noodles worked better. I had the teenager on it:
All I had to do was make the pesto and chop up the sun-dried tomatoes and dinner was ready in no time. Since there was only the two of us for this meal, we used just 2 zucchinis, but the pesto recipe makes enough for about 6 zucchinis. I also didn’t peel the zucchini, but you certainly may if you wish. The noodles can be pretty long, so you may want to cut them as you go for more manageable strands. Another thing, is that I slightly sauteed the noodles, but feel free to make this a raw meal by skipping that step.

INGREDIENTS:
2-6 medium zucchinis (depending on how many servings you’d like; about 1 zucchini per serving)
1/4 to 1/2 C sun-dried tomatoes in oil, chopped
Optional: Vegan Parmesan
1-2 Tbs Earth Balance
Pesto:
2 C fresh basil leaves
1 C spinach
1/4 C olive oil
1/4 C lemon juice
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbs nutritional yeast
1/2 C pine nuts or sunflower seeds

DIRECTIONS:
To make the pesto, combine all of the ingredients in a food processor, except for the pine nuts, and blend until smooth. Then add the pine nuts and process another minute.

In a large skillet, melt the Earth Balance and add the spiralized zucchini.
Saute for only 3-4 minutes–just enough to warm the noodles. Again, you can omit this step for a raw-licious version. Zucchini cooks down fast, so don’t overdo it. Serve with a scoop or two of pesto, a few sun-dried tomatoes, and vegan Parmesan (if you’d like). Enjoy!

Zucchini Noodles with Pesto & Sun-dried Tomatoes

Prep time

15 mins

Cook time

4 mins

Total time

19 mins

Author: Epicurean Vegan

Ingredients

2-6 medium zucchinis (depending on how many servings you'd like; about 1 zucchini per serving)
¼ to ½ C sun-dried tomatoes in oil, chopped
Optional: Vegan Parmesan
1-2 Tbs Earth Balance
Pesto:
2 C fresh basil leaves
1 C spinach
¼ C olive oil
¼ C lemon juice
2 cloves garlic
½ tsp salt
½ tsp black pepper
2 Tbs nutritional yeast
½ C pine nuts or sunflower seeds

Directions

To make the pesto, combine all of the ingredients in a food processor, except for the pine nuts, and blend until smooth. Then add the pine nuts and process another minute.
In a large skillet, melt the Earth Balance and add the spiralized zucchini. Saute for only 3-4 minutes--just enough to warm the noodles. Again, you can omit this step for a raw-licious version. Zucchini cooks down fast, so don't overdo it.
Serve with a scoop or two of pesto, a few sun-dried tomatoes, and vegan Parmesan (if you'd like). Enjoy!

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