Epicurean Vegan

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Baba Ganoush

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Baba Ganoush -- Epicurean Vegan

Baba ganoush is a traditional Middle Eastern dish made with eggplant, tahini, and seasonings. I’ve tried various renditions in restaurants, but I wanted to try my hand at making my own. I looked at different recipes and of course, there are some varying opinions on what makes a good baba ganoush. Purists will tell you that this dish never uses garlic (I couldn’t help myself) and to mix in some plain yogurt (I didn’t have any). I think what I came up with is pretty delicious and our guests raved about it. Garlic or no garlic; yogurt or no yogurt, this appetizer, served with pita chips and veggies, is full of flavor and sure to be a hit.

INGREDIENTS:
2 medium eggplants
2 garlic cloves
1 Tbs lemon juice
1/4 C tahini
1/3 C olive oil + more for brushing
1 Tbs cumin
1 tsp salt
1/2 C parsley leaves

DIRECTIONS:
Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.

Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
Baba Ganoush -- Epicurean VeganOnce the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!

Baba Ganoush
 
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Baba ganoush is a traditional Middle Eastern dish made with eggplant, tahini, and seasonings. I've tried various renditions in restaurants, but I wanted to try my hand at making my own. I looked at different recipes and of course, there are some varying opinions on what makes a good baba ganoush. Purists will tell you that this dish never uses garlic (I couldn't help myself) and to mix in some plain yogurt (I didn't have any). I think what I came up with is pretty delicious and our guests raved about it. Garlic or no garlic; yogurt or no yogurt, this appetizer, served with pita chips and veggies, is full of flavor!
Author:
Serves: 3 cups
Ingredients
  • 2 medium eggplants
  • 2 garlic cloves
  • 1 Tbs lemon juice
  • ¼ C tahini
  • ⅓ C olive oil + more for brushing
  • 1 Tbs cumin
  • 1 tsp salt
  • ½ C parsley leaves
Directions
  1. Place you oven rack in the middle of the oven (about 3 down). Preheat broiler on high. Cut the eggplants in half, lengthwise and place flat side down on a baking sheet lined with foil. Brush the skins with olive oil. I wrapped the garlic cloves (skins removed and drizzled with a tiny bit of olive oil) in a little foil and placed on the baking sheet.
  2. Broil for about 20-25 minutes, or until the skin is charred a little and the insides are soft. Flip over and let cool. Meanwhile, toss the roasted garlic, lemon juice, tahini, cumin, salt, and parsley in a food processor and blend well.
  3. Once the eggplants are cool enough to handle, scrape out the insides and transfer to the food processor and blend, drizzling in the olive oil while the machine is running. Serve with pita chips and veggies. Enjoy!

 

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

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Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

Well, I certainly didn’t mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can’t help it. But this recipe actually has lots of different elements than previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I’ve had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture–great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don’t have to miss out on the amazing health benefits of lentils.

Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak them overnight. If you don’t have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you’re ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorb all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer.

I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well.

All right, now that that’s out of the way, are we ready for the recipe?! I assure you, it’s worth the wait!

INGREDIENTS:
1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
1/3 C pepitas
1/2 C water (more if you’d like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
1/4 C fresh cilantro leaves
1 tsp agave
3/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
(For a little kick, add some chili powder)

DIRECTIONS:
As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganNext, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms–usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganTo make the dressing, toss everything in a food processor or blender and blend until smooth.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing
 
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Well, I certainly didn't mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can't help it. But this recipe actually has lots of different elements from previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I've had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture--great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don't have to miss out on the amazing health benefits lentils are packed with. Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak lentils overnight. If you don't have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you're ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorbed all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer. I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well. All right, now that that's out of the way, are we ready for the recipe?! I assure you, it's been worth the wait!
Author:
Serves: 4-6
Ingredients
  • 1 C black (beluga) lentils
  • 1 Tbs fennel seed
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 2 medium leeks, chopped
  • 1 8-oz can water chestnuts, chopped
  • 4 C fresh spinach, chopped (salad size)
  • 2-3 C white or cremini mushrooms, each cut into 4-6 pieces
  • Salt and pepper, to taste
  • Pepitas
  • Vegan Parmesan (optional)
  • Pepita-Tahini Dressing
  • ⅓ C pepitas
  • ½ C water (more if you'd like to thin the dressing)
  • 2 Tbs tahini
  • 2-1/2 Tbs grapeseed oil
  • 1 Tbs apple cider vinegar
  • 1 Tbs soy sauce or tamari
  • 1 Tbs lime juice
  • ¼ C fresh cilantro leaves
  • 1 tsp agave
  • ¾ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • (For a little kick, add some chili powder)
Directions
  1. As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.
  2. Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms--usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
  3. To make the dressing, toss everything in a food processor or blender and blend until smooth.
  4. To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

 

Kale & Zucchini Bowls with Lemon-Cashew Sauce

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

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

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

DIRECTIONS:

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

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

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

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

 

Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

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

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

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

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

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

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

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

 

 

Quinoa & Kale Bowls with Orange-Tahini Sauce

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

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

Cashew-Curry Sauce

Thai-Curry Sauce

Peanut Sauce

Cashew-Coconut Curry Sauce

Cilantro-Lime Cashew Sauce

Coconut-Garlic Cashew Sauce

Cilantro-Ginger Cashew Sauce

Lemony-Almond Butter Dressing

Tahini Dressing

Thai Peanut Sauce

Orange-Maple Miso Dressing

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

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

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

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

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

 

Rice Bowls with Kale, Mushrooms, and Chickpeas

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Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

We’ve been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We’re not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend’s diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can’t get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days’ worth of delicious, high-protein lunches. I used Trader Joe’s Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Trader Joe's Brown Rice Medley -- Epicurean Vegan

INGREDIENTS:
2-1/2 C vegetable broth
1 C Trader Joe’s Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
1/3 C pepita seeds
Cashew-Curry Sauce
1/2 C cashews
1 clove garlic
3/4 C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
1/2 tsp salt

DIRECTIONS:
Start with the rice since it will some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.

Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean VeganIn a small bowl, combine the cilantro, green onions, and pepitas.
Rice Bowls with Kale, Mushrooms, and Chickpeas (Topping) -- Epicurean VeganTo assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

Rice Bowls with Kale, Mushrooms, and Chickpeas
 
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Cook time
Total time
 
We've been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We're not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend's diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can't get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days' worth of delicious, high-protein lunches. I used Trader Joe's Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C Trader Joe's Brown Rice Medley
  • 1 Tbs vegan margarine
  • 4-5 C kale, chopped or torn
  • 2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
  • 1 14-oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 C cilantro, chopped
  • 1-1/2 C green onion, chopped
  • ⅓ C pepita seeds
  • Cashew-Curry Sauce
  • ½ C cashews
  • 1 clove garlic
  • ¾ C canned coconut milk
  • 1 tsp fresh ginger, grated
  • 1 Tbs peanut butter
  • 2 Tbs lime juice
  • 1 tsp curry powder
  • ½ tsp salt
Directions
  1. Start with the rice since it will take some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.
  2. Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
  3. In a small bowl, combine the cilantro, green onions, and pepitas.
  4. To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

 

Lentil & Wild Rice Bowls with Steamed Veggies

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Lentil and Wild Rice Bowls with Steamed Veggies 2 -- Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Baked Tofu, Trader Joe'sDIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean VeganOnce everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies
 
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I love these types of meals, but I have to admit, I didn't know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they're simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You'll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you're in business.
Author:
Serves: 6-8
Ingredients
  • 4 C vegetable broth
  • 1 C green lentils
  • 1 C wild rice mix
  • 2 C red cabbage, chopped
  • 3 C mushrooms, quartered
  • 3 C kale, chopped
  • 2 large carrots, sliced into ¼" pieces
  • 1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
  • 4-5 green onions, sliced
  • ½ C Pepitas
  • Tahini-Curry Sauce
  • ½ C cashews
  • 2 garlic cloves
  • A 1-inch by 1-inch piece of fresh ginger
  • ⅓ C tahini
  • 1 can light coconut milk
  • 2 Tbs lime juice
  • 1-1/2 tsp salt
  • 1 Tbs yellow curry powder
  • 2 Tbs chia seeds
  • Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Directions
  1. Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
  2. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
  3. Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
  4. Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

 

Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

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Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean VeganSummer is around the corner, which means fresher, lighter meals make a resurgence. Frankly, these are good any time. They come together in a snap, too. I paired these with the Avocado Bruschetta that’s always a hit.
Avocado Bruschetta -- Epicurean VeganI made these pretty mild, but feel free to chop up a jalapeno or add some hot sauce to the cashew sauce. Some iceberg lettuce would also add some nice crunch. Either way, I think you’ll enjoy these tasty, gluten-free tacos for lunch or dinner.

INGREDIENTS:
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
1/2 large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
1/2 tsp salt
1/2 to 3/4 C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

DIRECTIONS:
When it comes to making a dish with a cashew sauce, I’ll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceTo make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceIf you’d like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceWith leftovers, we changed it up a little by warming up the filling and using corn shells and adding lettuce and tomato. So good!

Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean Vegan

 

FBean & Avocado Tacos with Cilantro-Lime Cashew Sauce
 
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Author:
Serves: 6-8
Ingredients
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • ½ large onion (any variety), diced
  • 2 Tbs red wine vinegar
  • 2 Tbs ground cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 Tbs lime juice
  • Cilantro-Lime Cashew Sauce
  • 1 C raw, unsalted cashews
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ to ¾ C cold water
  • 3 Tbs lime juice
  • 1 C fresh cilantro leaves
  • 1 Tbs nutritional yeast
  • The rest
  • 1 avocado, peeled, pitted and sliced
  • 6-8 soft corn tortillas
Directions
  1. When it comes to making a dish with a cashew sauce, I'll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients.
  2. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
  3. To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
  4. If you'd like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. 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!

 

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