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

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

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

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

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

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce
 
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Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C black rice
  • 1 C green lentils
  • 1 head cauliflower
  • 14-oz extra firm tofu, drained, pressed and cubed
  • Salt and pepper, to taste
  • 2 carrots, grated
  • 3 C kale, chopped
  • 1 C green onion, sliced
  • ½ C pepitas
  • .
  • Cashew-Coconut Curry Sauce:
  • .
  • 1 C cashews, soaked in hot water for about an hour
  • 2 cloves garlic
  • 1 can coconut milk
  • 1 Tbs fresh ginger, grated
  • 2 Tbs peanut butter
  • Juice from one lime
  • 1 Tbs curry powder
  • 1 tsp salt
Directions
  1. To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes.
  2. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower.
  3. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned.
  4. Steam the cauliflower florets for about 8-10 minutes---not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch.
  5. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little---only a couple of minutes.
  6. Once the rice and lentils are done, fluff with a spoon.
  7. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

 

Pearl Couscous with Kale, Mushrooms and Cashew Pesto

Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganI wanted a fast and healthy lunch, but we were gone over the weekend and the fridge was looking pretty bare, except for some on-the-verge kale and mushrooms and some parsley and cilantro. I was surprised they were still good, and frankly, pretty glad. Thankfully, the farmer’s market is open tomorrow so I can restock. This delicious lunch came together rather fast and would also make a great light dinner. You can use the pearl couscous like I did, but feel free to use any rice or grain that you like. The pesto recipe makes just over a cup and you may have leftovers—great to mix with some cooked pasta for another tasty lunch.

INGREDIENTS:
1-1/2 C vegetable broth
1 C pearl couscous
10 baby portobello mushrooms, sliced
2 bunches of kale, torn into bite-sized pieces
1 tsp olive oil
½ C pepitas
Cashew Pesto
¾ C cashews
2 garlic cloves
1 bunch Italian parsley
1 bunch cilantro
1 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp apple cider vinegar
1/3 C water
Salt and pepper, to taste

DIRECTIONS:
In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganBlend until smooth and scraping the bowl if necessary halfway through.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganYou can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just 2-3 minutes, or until the veggies soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don’t want to use oil, you can certainly just use water. It’s all about presentation ;-) so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean Vegan

Pearl Couscous with Kale, Mushrooms and Cashew Pesto
 
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Author:
Serves: 3-4
Ingredients
  • 1-1/2 C vegetable broth
  • 1 C pearl couscous
  • 10 baby portobello mushrooms, sliced
  • 2 bunches of kale, torn into bite-sized pieces
  • 1 tsp olive oil
  • ½ C pepitas
  • .
  • Cashew Pesto
  • .
  • ¾ C cashews
  • 2 garlic cloves
  • 1 bunch Italian parsley
  • 1 bunch cilantro
  • 1 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • ½ tsp apple cider vinegar
  • ⅓ C water
  • Salt and pepper, to taste
Directions
  1. In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed.
  2. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients. Blend until smooth and scraping the bowl if necessary halfway through.
  3. You can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just a 2-3 minutes, or until the veggie soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don't want to use oil, you can certainly just use water.
  4. It's all about presentation ;-) so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!

 

Tempeh-Avocado Reuben Sandwich

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

 

 

Open-Faced Chick’n Sandwich

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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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!

 

 

 

 

Pasta with Cashew Cream & Cheese

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
 
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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!

 

 

 

Tofu Caesar Wraps

Tofu Caesar Wraps -- Epicurean VeganWraps 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.

Tofu Caesar Wraps -- Epicurean VeganMove 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.
Tofu Caesar Wraps -- Epicurean VeganCut the tofu into small squares.
Tofu Caesar Wraps -- Epicurean VeganTo 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
 
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Author:
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
  1. 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.
  2. 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.
  3. Remove to a cutting board and let them cool about 5-10 minutes.
  4. Meanwhile, toss the romaine, red onion and cashews in a medium bowl.
  5. 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.
  6. Cut the tofu into small squares.
  7. 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

Field Roast Hand-Formed Burgers -- Epicurean VeganI 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).
Field Roast Hand-Formed Burgers -- Epicurean Vegan

To start, here’s what’s in ‘em.
Field Roast Hand-Formed Burgers -- Epicurean Vegan
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.
Field Roast Hand-Formed Burgers -- Epicurean VeganWe 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.
Field Roast Hand-formed Burgers -- Epicurean VeganSO 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 . . .
Field Roast Hand-Formed Burgers -- Epicurean Vegan
The Husband’s neatly sliced burger . . .
Field Roast Hand-Formed Burgers -- Epicurean Vegan I just went for it . . .
Field Roast Hand-Formed Burgers -- Epicurean VeganOverall, another excellent product from Field Roast that makes my vegan life even easier (and tastier). Thanks, Field Roast!

 

Quinoa-Tempeh Veggie Wraps

Quinoa-Tempeh Veggie Wraps -- Epicurean VeganWho 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.
20140720_182001INGREDIENTS:
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.
20140720_183013

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
 
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Author:
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
  1. 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.
  2. 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.
  3. Add the tempeh and cook 10 minutes, stirring often until most of the tempeh begins to brown.
  4. 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.
  5. Stir in the pepitas.
  6. 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

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean VeganWhen 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.

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean Vegan 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.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean Vegan

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.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean VeganOnce 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 --Epicurean Vegan

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. 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!

 

 

Zucchini Noodles with Pesto & Sun-dried Tomatoes

Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganI’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.
20140607_085217This 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:
Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganAll 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.

Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganIn a large skillet, melt the Earth Balance and add the spiralized zucchini.
Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganSaute 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!