Lunches Archives - Page 4 of 10

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!

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!

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!

Lime n’ Bean Tacos with Field Roast & Bell Peppers

May 23, 2014 by Epicurean Vegan

It doesn’t get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they’re less than $1.59 a piece, I’ll hold off. With or without the guac, these make a delicious meal in minutes.

INGREDIENTS:
1 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
1/2 C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

DIRECTIONS:
In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.

Add the Field Roast and cook another 5 minutes, or until it is heated through. Stir in the beans and cook until they are heated through. Stir in the lime and cilantro.
Scoop into the taco shells, add your favorite toppings and enjoy!

Lime n' Bean Tacos with Field Roast & Bell Peppers

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

It doesn't get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they're less than $1.59 a piece, I'll hold off. With or without the guac, these make a delicious meal in minutes.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 clove garlic, minced
½ yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
½ C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

Directions

In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
Add the Field Roast and cook another 5 minutes, or until it is heated through.
Stir in the beans and cook until they are heated through.
Stir in the lime and cilantro.
Scoop into the taco shells, add your favorite toppings and enjoy!

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

May 7, 2014 by Epicurean Vegan

It’s been a busy spring, but I hope to get back to posting more regularly very, very soon. I’m excited to bring you this new recipe that is a “smorgasbord of flavors,” as The Husband called it. (That’s a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you’ll really love this easy to make meal (no judgment here if you lick the bowl).

INGREDIENTS:
Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
1/3 C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
1/4 C water
1/4 C unsweetened, unflavored almond milk
The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
3/4 C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

DIRECTIONS:
Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes. Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth.

Spray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
Once the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
Add the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you’d like.
To assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

I'm excited to bring you this new recipe that is a "smorgasbord of flavors," as The Husband called it. (That's a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you'll really love this easy to make meal (no judgment here if you lick the bowl).

Author: Epicurean Vegan

Ingredients

Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
⅓ C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
¼ C water
¼ C unsweetened, unflavored almond milk
The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
¾ C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

Directions

Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes.
Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth
Spray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
Once the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
Add the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you'd like.
To assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!

Empowered Noodle Bowl + A Giveaway of The Oh She Glows Cookbook!

April 3, 2014 by Epicurean Vegan

I was thrilled to have an opportunity to post a recipe from Angela Liddon’s The Oh She Glows Cookbook AND be able to give a copy away to one lucky reader! I’ve been glued to this cookbook since I received it because not only is it full of beautiful photographs (about every recipe has a pic), but the recipes look downright delicious. Like Liddon, I had some unhealthy eating (or should I say, not eating) habits before I went vegan. I can truly say that a vegan diet saved my life. This is a great cookbook to have in your collection because it is full of tasty, healthy recipes that use only whole, minimally-processed ingredients. If you’ve been a fan of the Oh She Glows website, you’re going to love this cookbook with 75 brand-spankin’ new recipes, plus 25 updated reader favorites. So if you want to win this beautiful cookbook, leave a comment; it’s that easy! You have until midnight (PST) on Sunday, April 6. I’ll announce the winner on Monday, April 7th.

You’ll love Liddon’s Empowered Noodle Bowl, two ways: Thai Peanut & Orange-Maple Miso on page 153. I decided to make both dressings and honestly, I can’t tell you which one is my favorite; they’re both delicious. The Thai Peanut is thicker with some garlic kick, whereas the Orange-Maple Miso is a tad thinner and milder. They’re both easy enough to make, so why not do both? This is a fantastic lunch or light dinner, that comes together rather quickly. I like how the veggies take precedence over the noodles—it’s not a heavy pasta dish, but rather, a bowl of fresh veggies with some noodles thrown in and coated with a tasty dressing. A winner for sure.

Serves 4
INGREDIENTS
Thai Peanut Sauce
1 large garlic clove
2 Tbs toasted sesame oil
3 Tbs natural smooth peanut butter
2 tsp grated fresh ginger
3 Tbs fresh lime juice
2 Tbs + 1 tsp low-sodium tamari
1-2 tsp granulated sugar
Orange-Maple Miso Dressing
3 Tbs light miso
2 Tbs rice vinegar
1 Tbs toasted sesame oil
1 Tbs tahini
1/4 C fresh orange juice
1 Tbs water
1 tsp maple syrup
Salad
4 oz gluten-free soba noodles
Extra virgin olive oil, for the noodles
16 oz bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 English cucumber, diced
1 carrot, julienned
4 green onions, chopped
1/4 C cilantro, chopped
Sesame seeds, for serving

DIRECTIONS
To make the Thai Peanut sauce, combine all of the ingredients in a food processor and blend until completely smooth. Do the same for the Orange-Maple Miso Dressing.

Cook the noodles according to instructions on the package (5-9 minutes). Drain, rinse under cold water and transfer to a large bowl. Drizzle with a little of the olive oil, then toss with the veggies and dressing of your choice. Top individual servings with sesame seeds and enjoy! If you like the looks of this recipe, you’re going to want this cookbook, so leave a comment and you just may get it! Good luck!

With the Thai Peanut Sauce
With the Orange-Maple Miso Dressing

Quinoa & Kale Pitas with Tahini Dressing

March 2, 2014 by Epicurean Vegan

These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it’s kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you’re fearful of getting quinoa’d out. (Inconceivable! 😉 )

INGREDIENTS
Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
3/4 C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
3/4 C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
1/4 C nutritional yeast
1/2 C unsweetened almond milk
1/2 C cold water
2 Tbs chia seesds
1/4 tsp black pepper
The rest
Pita pockets
Avocado slices

DIRECTIONS
I recommend making the dressing first. It’ll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.

In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.

Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa.
I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!

Quinoa & Kale Pitas with Tahini Dressing

These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it's kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you're fearful of getting quinoa'd out. (Inconceivable! 😉 )

Author: Epicurean Vegan

Ingredients

Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
¾ C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
¾ C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
¼ C nutritional yeast
½ C unsweetened almond milk
½ C cold water
2 Tbs chia seesds
¼ tsp black pepper
The rest
Pita pockets
Avocado slices

Directions

I recommend making the dressing first. It'll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.
In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.
Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa.
I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!

Tempeh-Salad Sandwich

January 24, 2014 by Epicurean Vegan

If you want to call this “Egg Salad” or “Tuna Salad,” go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I’ve also made it more like a pate. If that’s more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

INGREDIENTS:
8-oz tempeh, cut into large chunks
1/3 C onion, chopped (I prefer red onion in this, but I was out)
1/3 C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
1/4 C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest…optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

DIRECTIONS:
Steam the tempeh for 15-20 minutes.

Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.

Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy!

Tempeh-Salad Sandwich

If you want to call this "Egg Salad" or "Tuna Salad," go right ahead. It certainly has the feel, so to speak. I do put some kelp powder in this salad, so it can have that tuna-ish essence. I made this version somewhat chunky, but I've also made it more like a pate. If that's more your fancy, I suggest using a food processor to mash up the tempeh, then finely cut the onions instead of chopping them. Either way, this is a healthy lunch that will keep in the fridge for a few days. Serve on some toasted bread with lettuce, and if you like, a slice of vegan cheese.

Author: Epicurean Vegan

Ingredients

8-oz tempeh, cut into large chunks
⅓ C onion, chopped (I prefer red onion in this, but I was out)
⅓ C vegan mayo
1-1/2 Tbs yellow miso mixed with 1 Tbs water
¼ C fresh parsley, minced or chopped
2 tsp Dijon mustard
1 tsp dried dill
1 Tbs nutritional yeast
1 tsp kelp powder
1 Tbs water
The rest...optional ingredients
bread
tomato
lettuce
vegan cheese
cucumber slices

Directions

Steam the tempeh for 15-20 minutes.
Transfer the tempeh to a bowl (or the food processor) and mash up until your reach the desired consistency.
Add the rest of the ingredients and mix well. Makes about 2-1/2 cups. Enjoy

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