Epicurean Vegan

Healthy eating for discriminating palates

The Ultimate Veggie Burger July 28, 2011

Filed under: Dinners,Lunches — epicureanvegan @ 12:35 pm
Tags: , , , , , ,

This truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They’re simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.

INGREDIENTS:

1/4 C onion, diced (I used red onion)

1/2 tsp minced garlic

1-1/4 Tbs flax meal + 1/4 C warm water

1/2 C oats, ground into flour

3/4 C breadcrumbs (I used panko)

1/2 C grated carrot (This, I would grate pretty small-I shredded it and I think next time I’d chop them up more)

1/2 C black beans, mashed (but still a little chunky)

1/8 C fresh parsley, chopped

1/4 C almonds, chopped

1/4 C sunflower seeds

1/2 Tbs olive oil (I used 1/4 tsp)

1/2 Tbs tamari

3/4 tsp chili powder

1/2 tsp cumin

1/2 tsp oregano

Salt and pepper, to taste

4 hamburger buns

DIRECTIONS:

Preheat the oven to 350.  In a small bowl, combine the flax meal and warm water. I’m sure you could also use egg-replacer powder if you don’t have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.

With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.

Bake for 16 minutes, flip them over, then bake another 16 minutes.

The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun.

Enjoy!

 

Raw Alfredo with Zucchini Noodles from Vegangela July 25, 2011

Filed under: Dinners,Lunches,Raw — epicureanvegan @ 10:38 am
Tags: , , , , ,

I saw this recipe from Angela at Vegangela earlier this week, and it’s all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!

INGREDIENTS:

4 medium zucchinis

1 C raw cashews

3/4 C water

1 tbsp lemon juice

1/4 tsp nutmeg

1 tsp thyme

2 garlic cloves, minced

salt & pepper, to taste

1 Tbs light miso paste (optional)

2 Tbs nutritional yeast (optional)

Fresh basil (optional)

DIRECTIONS:

Soak the cashews for minutes in water. While that’s going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.

Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.

You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!

 

Quick Gazpacho Soup July 18, 2011

Filed under: Lunches,Soups — epicureanvegan @ 1:03 pm
Tags: , , , , ,

This refreshing soup is great not only for the summer, but for a reboot, too! You can actually juice these ingredients, but I decided to use the food processor.

INGREDIENTS:

4 large tomatoes, chopped

1 large cucumber, peeled and chopped into big pieces

2 celery stalks, cut into large pieces

1 red bell pepper, cut into large pieces

1/4 C red onion, chopped

1/2 C fresh parsley

1/2 C fresh cilantro

Salt and pepper (optional)

DIRECTIONS:

Add the onion, bell pepper, parsley, cilantro, and celery to the food processor. Process until smooth. Add the cucumber and tomatoes and process until smooth. Season with salt and pepper, if you’d like. Enjoy!

Makes about 5 cups.

 

Falafel Burgers and a Contest Winner! May 9, 2011

Filed under: Dinners,Lunches — epicureanvegan @ 11:40 am
Tags: , , , , ,

First of all, congratulations to sandition of Please Pass the Tofu for being the randomly selected commenter who will receive the $25 Amazon gift card!! Thank you to everyone who left a comment about juicing. So far, I’ve made some incredible apple-kale-spinach-parsley juice that is delicious! I think giving away stuff is way too much fun, so I look forward to doing it again soon!

So onto the food. :) This recipe is another winner from The Vegan Table. You can serve these on buns, pita pockets, or open-faced like I did. Either way, I think you’ll enjoy the well-blended flavors of the patty as well as the cucumber sauce—an ideal combination.

INGREDIENTS:

1 can chickpeas (garbanzo beans), drained and rinsed

1 yellow onion, diced

3 cloves garlic, minced

1/4 C fresh parsley, chopped

2 Tbs tahini

1-1/2 to 2 tsp cumin

1 tsp coriander

1/2 tsp salt

1/8 tsp black pepper

1/4 tsp cayenne pepper

1 tsp lemon juice

1 tsp baking powder

1 C bread crumbs (I used panko)

For falafel sauce:

1 container (6-oz) plain nondairy yogurt

1-2 Tbs tahini (I used 1-1/2)

1/2 cucumber, peeled and finely chopped

1 tsp dried dill

Optional ingredients:

hamburger buns or rolls, pita bread, tomato slices, lettuce

DIRECTIONS:

I recommend making the sauce first since it has to chill for 30 minutes. I could have made it while the patties baked, but that’s when I cleaned up the kitchen and set the table, etc. To prepare the sauce, combine all of the sauce ingredients in a small bowl and chill for 30 minutes.

Preheat oven to 400. Pulse a few times the chickpeas in the food processor until thick and pasty; transfer to a medium-sized bowl. Add the onion, garlic, parsley, tahini, cumin, corriander, salt, pepper, cayenne pepper, lemon juice, and baking powder. (I actually left the beans in the food processor and added the other ingredients and pulsed a few times to just mix them in a little–easier than using a spoon. Then I transferred to a bowl and mixed it more). Slowly add the bread crumbs—using more or less—until the mixture holds together well.

Shape into patties and place on a nonstick baking sheet. I used foil that I lightly sprayed with cooking spray. I also made 5 patties, but the recipe says you can get 8-10 patties.

Bake for 10-12 minutes until golden brown on the bottom. Don’t expect the tops to get brown—they won’t. Flip over and bake for another 10-12 minutes. Serve with some falafel sauce, tomato, and lettuce on bun, pita, or open-face. Enjoy!

 

Crispy “Chicken” Salad April 25, 2011

Filed under: Dinners,Lunches,Sides — epicureanvegan @ 7:32 pm
Tags: , , , , , , , , , ,

This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:

1 bag Boca nuggets, baked and diced

Romaine lettuce, torn

Fresh spinach, torn

1 tomato, diced

1 avocado, diced

1 cucumber, sliced, then quartered

Vegan pepper jack cheese and/or cheddar, shredded

Green onions, sliced

Tortilla chips, broken up

Vegan Ranch dressing:

1 C Vegenaise

1-1/2 tsp lemon juice

6 Tbs almond milk

1/2 tsp dried chives

1/2 tsp dried parsley

1/2 tsp dried dill

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp salt

1/8 tsp black pepper

DIRECTIONS:

I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

 

Made it to Huffington Post! April 7, 2011

Filed under: Lunches — epicureanvegan @ 9:50 am
Tags: , , ,

America’s Best Sandwiches—Veganized! just made it to Huffington Post today! Woo-hoo! Stop by, leave a comment and be a part of the Vegan Revolution! Get the recipe for my version of the “Crispy Drunken Chicken Sandwich HERE.

 

I Feel A Vegan Revolution Coming On! April 4, 2011

Filed under: Lunches — epicureanvegan @ 6:58 am
Tags: , ,

Remember when I posted my vegan version of the Drunken Chicken Sandwich for Endless Simmer? Marly of Namely Marly had rounded up vegan bloggers to veganize these meat-laden sandwiches and thanks to her, a vegan revolution is a brewin’! Turns out, the author of the original series liked our veganizing idea and our results are now posted on Endless Simmer today and hopefully soon . . . on Huffington Post. Please visit the post, comment and give it a “thumbs up” on Stumble Upon. So exciting!

 

Peanutty Tofu Roll-Ups April 1, 2011

Filed under: Dinners,Lunches — epicureanvegan @ 6:38 am
Tags: , , , , ,

These wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.

INGREDIENTS:

8 oz firm tofu, drained and patted dry

2/3 C peanut butter (I used just a 1/3 C–and crunchy, too. The food processor smooths it out anyway)

1 Tbs soy sauce (I used tamari)

1 Tbs lime juice

1/2 tsp grated ginger

1 garlic clove, minced

1/4 tsp cayenne

1 Tbs yellow miso (I added this)

4- 10″ tortillas or lavish bread

Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper

DIRECTIONS:

In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.

Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!

 

Pasta with Almond Parmesan March 4, 2011

Filed under: Lunches — epicureanvegan @ 4:56 pm
Tags: , , , , ,

This has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it’s delish and so easy to make. It’s packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and the beauty of this, is that you can make as little, or as much as you want.

INGREDIENTS:

Cooked pasta, any variety

Mushrooms, sliced and lightly sauteed

Tomato, diced

Earth Balance margarine

Parmezano Sprinkles:

1/2 C blanched almonds

2 Tbs nutritional yeast flakes

1-2 tsp light miso

Heaping 1/4 tsp salt

DIRECTIONS:

To make the Parmezano Sprinkles: place the almonds in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.

Cook pasta according to instructions on package. In the meantime, saute the mushrooms a little. Once pasta is cooked and drained, add a little Earth Balance to the pot and coat the pasta. Stir in the mushrooms and tomatoes; let the tomatoes heat through a minute or two. Serve with Parmezano sprinkles on top! Enjoy!

 

America’s Top Ten New Sandwiches-Veganized! And my Contribution February 18, 2011

Filed under: Lunches — epicureanvegan @ 1:56 pm
Tags: , ,

300th Post! Woo-hoo!

Last month, Endless Simmer did an article on their top ten new sandwiches, and as you can guess, none of them were vegetarian, let alone vegan. Big surprise. So Marly of Namely Marly, posed a fantastic challenge to food bloggers, to veganize these cancer-licious sandwiches. I rarely turn down a challenge to veganize a recipe, so I went with #8: Crispy Drunken Chicken Sandwich. Check out my veganized version as well as another version from Veggie Num Num. Thanks, Marly for this really fun challenge and putting it all together. I’m excited to see the rest of the healthier versions of all the sandwiches in the coming weeks!

 

 
Follow

Get every new post delivered to your Inbox.

Join 205 other followers