Lunches Archives - Page 9 of 10

“Tuna” Salad Sandwich

August 11, 2010 by epicureanvegan

This recipe is from The Kind Diet by Alicia Silverstone who says this recipe doesn’t exactly replicate tuna, but isn’t necessarily trying to. It has a taste all its own and she’s correct. It’s delicious in its own right. I recommend making this ahead of time as it requires steaming tempeh and marinating onions, as well as chilling time—all worth it.

INGREDIENTS:
1-8oz pkg tempeh
1 red onion, minced
1/4 C umeboshi vinegar
1 celery stalk, chopped
1/2 carrot, chopped (I used a full carrot as I usually don’t have a use for 1/2 a carrot)
1/2 C frozen corn kernels, thawed
1/3 C frozen peas, thawed
1/2 small cucumber, chopped
1/4 C chopped kosher dill pickles
1 Tbs Vegenaise
1/2 tbs Dijon mustard
1 Tbs fresh lemon juice
2 Tbs chopped fresh dill, or to taste
1 Tbs drained capers (I left these out–not a big fan)
2 Tbs chopped fresh parsley
Optional ingredients: I added about 2 tablespoons of Tofutti sour cream for extra creaminess and also some salt and pepper, to taste

DIRECTIONS:
Cut tempeh in half and steam for 20 minutes. Set aside to cool. Bring a small pot of water to a boil. Add the onion and boil for 10-15 seconds. Used a strainer or slotted spoon to transfer onion to a mixing bowl. Keep water boiling on the stove. Add the vinegar to the onions and let marinate for 30 minutes.

Blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each veggie is done. Set aside to cool.

Drain the marinated onions on a sieve, and rinse quickly under running water. Squeeze the excess liquid from the onions, and add to the bowl with the vegetables. Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Vegenaise, mustard, lemon juice and dill. This is also were I added the sour cream and salt and pepper. Serve topped with capers and parsley. (I stirred parsley in with the other ingredients). Enjoy!

Portobello Burgers

July 12, 2010 by epicureanvegan

This is my kind of burger! They took no time at all to prepare—you can saute or grill the portobellos and use your favorite toppings. I went with Hawaiian-style.

INGREDIENTS:
4 portobello mushrooms, cleaned and patted dry
1 avocado, smashed
4 Tbs Tofutti cream cheese
4 pineapple rings
4 burger buns
Olive oil
Salt and pepper, to taste

DIRECTIONS:
Coat portobellos with oil and salt and pepper. Saute in olive oil for 5-7 minutes on each side over medium heat.

Spread 1 tablespoon of cream cheese on one bun and about a 1 tablespoon of avocado on the other. Top bottom bun with a portobello and then a pineapple ring. It’s that easy! Enjoy!

Tempeh Bacon

July 2, 2010 by epicureanvegan

I know many people who would consider going vegan, but the thought of giving up bacon brings tears to their eyes. (Think what it does to the piggies!) Tempeh bacon may not cut it for them, but I love this stuff. A little caramelized, it tastes wonderful. You could break it up for salads, sandwiches, tofu scrambles, or just snack on it as it is.

INGREDIENTS:
1 pkg (80z) tempeh
1/4 C tamari
2 tsp Liquid Smoke
3 Tbs maple syrup (I’m not a huge fan of maple-flavored stuff, so I used brown rice syrup)
1/4 C water
Canola oil, for frying

DIRECTIONS:
Steam the tempeh for about 10 minutes. Meanwhile, in a large bowl, combine tamari, Liquid Smoke, syrup, and water. Mix well. Let tempeh cool before slicing it into thin, bacon-like strips.

Place slices in marinade (I used a large ziplock bag–just turn the bag over a few times to thoroughly marinate the slices) and let sit for as long as you like. Less than half and hour works great. After the tempeh has marinated, heat oil in a large skillet over medium-high heat. Fry the strips and each side until crisp. Sprinkle a little extra tamari and syrup on the tempeh while cooking—the tempeh will turn brown, caramelize, and get crisper and chewier . Remove to a plate lined with paper towels to absorb excess oil. Enjoy!

(BaconLettuceTomatoAvocado)

Recipe source: The Vegan Table

Southwestern Tofu Burgers

June 6, 2010 by epicureanvegan

This recipe is from Colleen Patrick-Goudreau’s The Vegan Table and she recommends freezing the tofu for at least 48 hours and thawing 6-8 hours before using. It apparently makes a more chewy, enjoyable burger and I think she’s right! They were delicious. Incidentally, I’ve read in other places that freezing tofu before making patties, nuggets and other “meaty” meals, is a must. So if you can plan for that, it’s well worth it. Anyway, these burgers were tasty and full of flavor and better than any veggie patty I’ve had.

INGREDIENTS:
1-16oz pkg extra firm tofu, frozen and thawed
2 Tbs ground flaxseed
6 Tbs water, plus extra for binding
1-1/2 C bread crumbs
1 red bell pepper, finely diced
1 C corn kernels
1/4 C vegetarian refried beans
3 Tbs tomato paste
1 tsp cumin
2 tsp chili powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
Salt, to taste
Canola oil, for frying

DIRECTIONS:
Squeeze out water from thawed tofu and crumble into a large -sized bowl. Leave some large chunks, but crumble enough so it will bind well with other ingredients. (I think a pastry blender works great for this).

Combine ground flaxseed and water in a small food processor bowl or blender (I used a blender) and blend until thick and viscous. Add flaxseed mixture to tofu, along with bread crumbs, bell pepper, corn, refried beans, tomato paste, cumin, chili powder, onion powder, paprika, cayenne, and salt. Combine everything with a wooden spoon, and then with your hands to feel the consistency. Make sure spices are thoroughly combined and that you can create patties from the mixture. Taste and add salt, as necessary. Add water to help bind patties, as needed. (I didn’t find that I needed more water).(oops…I didn’t use a wooden spoon)!

Using your hands, form mixture into patties. (I got 9 patties out of it).

In a saute pan lightly coated with oil, fry over medium heat for 5-7 minutes on each side, until lightly browned and crispy. Be careful to keep patties in tact.

I served these on hamburger buns with lettuce and tomato. I think avocado slices and salsa would be great, too. Enjoy!

Vegetable Panini with Pesto

May 19, 2010 by epicureanvegan

This was certainly a learning experience seeing as this is the first time I used my new panini maker. (Try Cuisinart’s Griddler –it was only $50 at Bed Bath & Beyond–and be sure to use their 20% off coupons to save even more–thought it was good deal and I really like this panini maker). So here’s my tip (which you probably can already guess…) slice everything super-duper thin, otherwise, you’ll have way too much spillage (see my pic). Live and learn. Anyway, I can’t wait to try out other ingredients–even a dessert variety! (Stay tuned). . .

INGREDIENTS:
1 large loaf of ciabatta bread will give you about 4 sandwiches:

But try flat bread, or any other kind of thick bread you want
Remember . . . slice very thin:
Red bell pepper
Roasted red peppers
AvocadoMushrooms
Red onion
Tomato
Vegan mozzarella
Other stuff:
Basil pesto, jarred or homemade
Balsamic vinegar
Salt and pepper, to taste
Olive oil

DIRECTIONS:
Lightly brush the outside of each slice of bread with the oil. Pile on the veggies in an order that makes sense to you then drizzle with balsamic vinegar and add the salt and pepper. On the other slice of bread, spread on the pesto and then top the sandwich with it. Place in the panini maker and press down. Obviously, you can easily make these sandwiches on the stove or even on the grill–just don’t overload them with stuff—they’ll be too hard to flip over.

Other combinations:
Portobello mushrooms with vegan mozzarella, pesto and roasted red peppers
Roasted zucchini with pesto, roasted red peppers and muchrooms
Smart Deli Turkey with vegan cheese, horseradish, tomato and avocado
The ideas are pretty endless—you can’t go wrong with your favorite ingredients!
Great served with sweet potato fries:

Avocado & Cranberry Mustard Turkey Wraps with Sweet Potato Fries

May 5, 2010 by epicureanvegan

This is a simple and quick meal and I love the Cranberry-Mustard sauce–perfect for any sandwich or wrap.

INGREDIENTS:
Wraps:
1/2 C Dijon mustard
1/2 C cranberry sauce
6 wraps or tortillas
12 slices Smart Deli turkey
6 slices vegan chese
3 ripe avocados, peeled, pitted and sliced lengthwise (I think 1-2 avocados is plenty)
Salt to taste
Fries:
2 sweet potatoes, peeled and sliced into fries
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 Tbs olive oil

DIRECTIONS:
For the wraps:

Whisk together mustard and cranberry sauce. Warm the wraps briefly, then spread cranberry mustard sauce equally over the wraps. Then place 2 turkey slices on each wrap, a slice of cheese and top with avocado slices.

For the fries: Preheat the oven to 400. Whisk together the oil, cumin, salt, and pepper in a small bowl. Pour over potatoes and coat thoroughly. Place on a foil-lined pan and bake for 30 minutes. Enjoy!

Recipe source (wraps): Living Without

Pita Quesadillas with Cilantro Hummus

April 8, 2010 by epicureanvegan

I was thumbing through the latest issue of Vegetarian Times and when I saw this recipe, I decided right then and there to try these. I happened to have all the ingredients, even adding some Vegan Gourmet Monterey Jack cheese and between that, the roasted red peppers and cilantro, it made a delicious, quick and easy lunch.

INGREDIENTS:
Hummus:
1/2 C cilantro leaves
2 cloves garlic, peeled (I used minced)
1-1/2 C cooked chickpeas (or 1 15oz can, rinsed and drained)
2 Tbs lime juice
2 Tbs olive oil
Quesadillas:
4 7″ whole-wheat pitas, split crosswise
4 jarred roasted red peppers, drained and sliced into strips
1-1/2 C baby spinach leaves
Optional: Vegan Gourmet Monterey Jack, shredded (I did little slices, but shredding it would have been better)

DIRECTIONS:
Preheat oven to 350. To make hummus: Process cilantro leaves and garlic in food processor until chopped. (I added the garlic later since it was already minced). Add the chickpeas, lime juice, oil, and 1/4 C water; puree 3 minutes, or until creamy.

To make the quesadillas: Place 4 pitas halves on baking sheet. Spread each with 1/2 C hummus. Top with peppers, spinach, cheese (if using) and remaining pita halves. Bake 10 mins, serve and enjoy!

Green Tea Rice with Lemon, Snowpeas and Tofu

March 31, 2010 by epicureanvegan

Sushi rice isn’t a requirement, but it does work nicely–giving it a risotto texture. Cooking it in green-tea’d water gives it a welcomed, subtle flavor. This would also make a great lunch as well, serving it with vegetable spring rolls.

INGREDIENTS:
3 C water
4 green tea bags
1-1/2 C white sushi rice
2 Tbs canola or grapeseed oil (I used olive oil)
8 oz extra-firm tofu, drained and cut into 1/4″ dice
3 green onions, minced
2 C snow peas, trimmed and cut diagonally into 1″ pieces
1 Tbs fresh lemon juice
1 tsp lemon zest
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the water to a boil. Add the tea bags and remove from the heat. Let stand for 7 mins and remove and discard the tea bags. Rinse the rice under running water until the water runs clear (I used a fine-mesh strainer) then add to the brewed tea. Cover and cook over medium heat until tender, about 25 mins (15-20 mins was perfect). Remove from heat and set aside.

In a large skillet, heat the oil over medium heat. Add the tofu and cook until golden brown, 5 mins. Add the green onions and snow peas and cook until softened, 3 mins. Stir in the lemon juice and zest.

In a large bowl, combine the cooked rice with the tofu and snowpea mixture. Season with salt and pepper to taste, and serve immediately. Enjoy!

Recipe source: 1000 Vegan Recipes

Taco Salad

March 28, 2010 by epicureanvegan

This is a light and easy meal that only takes about 10 mins to pull together. I’m loving these Meatless Ground Crumbles from Boca! They are perfect for this meal. If you don’t have taco seasoning, it’s easy to make your own–below is a recipe.

INGREDIENTS:
1 pkg (12 oz) Boca Meatless Ground Crumbles, cooked according to package instructions
Lettuce
Vegan cheddar, shredded
2 roma tomatoes, chopped
1 avocado, chopped
Salsa
Tortilla chips or strips (found with the salad dressings and croutons)
Tofutti sour cream or vegan ranch dressing
Taco seasoning:
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Layer lettuce (I used a combo of spinach and romaine), ground crumbles, cheese, tomato, avocado, salsa, tortilla chips or strips and vegan ranch or Tofutti sour cream and enjoy!

Edamame Pate Sandwiches

February 23, 2010 by epicureanvegan

I always love a good sandwich and this is a great one from Vegetarian Times. The recipe calls for arugula, but I’ve never been a big fan, so I switched it out with romaine lettuce. Between the pate and the roasted red peppers, this lunch is full of flavor! I think the pate would be great served on toasts for an appetizers as well.

INGREDIENTS:
1-1/4 C frozen shelled edamame, thawed
1/2 C walnuts
1/3 C mint leaves, packed
1 green onion, chopped
1/2 tsp salt
3 Tbs lemon juice
8 slices whole grain bread (I used sourdough)
2 C arugula
4 jarred roasted red peppers, drained
2 small cucumbers, thinly sliced

DIRECTIONS:
Puree edamame, walnuts, mint, green onion, and salt in a food processor until finely chopped. With the motor running, add lemon juice and 3 Tbs water. Process until smooth. Spread each of 4 bread slices with 1/3 C pate. Add 1/2 C arugula, 1 roasted red pepper, and cucumbers to each. Top with remaining bread slices. Enjoy!