Epicurean Vegan

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Swiss Chard Gratin

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Swiss Chard Gratin -- Epicurean VeganHoly moly! Has Christmas come and gone? Where was I?  Well, I certainly wasn’t blogging. I planned to, but to be honest, the dishes I made came out less-than-stellar. I was really disappointed. I was thrilled to use the Whole Foods Recipe App for my ipad, but I think the only thing exciting about the recipes I chose, was how they looked on the app. 🙁 Oh well, not a big deal. I did, however, receive Vegan Holiday Kitchen from a friend, so next Christmas, I’ll be prepared.

I wasn’t about to give up on Whole Foods and their fabulous app. It’s quite amazing, actually—check it out. So here’s how it went down tonight . . . I received 2 gorgeous bunches of organic Swiss chard from Green Buffalo Food Company this afternoon and I immediately clicked on the trusty app. There’s a section called “On Hand” where you plug in what ingredient(s) you have it’ll show you what they’ve got. Plus,  you can narrow it down to only show you vegan or vegetarian recipes using that ingredient.

There were so many choose from such as Chard with Sherry Vinegar and Walnuts and Mushroom, Chard and Caramelized Onion Tacos. I decided on the Gratin, which I had to veganize, but that was a breeze. I served it with some pilaf and rolls, making it a night of side dishes. This recipe certainly restored my faith in WF’s recipes. I added mushrooms to this recipe and I’m glad I did–they are ideal for a dish like this. Even using three bunches of chard or some added kale would have been good, too.

INGREDIENTS:
2-3 bunches Swiss chard leaves, chopped
6-8 mushrooms, sliced
1 C water
1 Tbs olive oil
1 Tbs Earth Balance margarine, more for baking dish
1 C almond milk
2 Tbs flour
Salt and pepper, to taste
1/3 C Daiya mozzarella
1 Tbs panko (or vegan breadcrumbs)

DIRECTIONS:
Preheat oven to 350. In a large pot, add the water and chard; cook over medium heat. I used tongs to constantly stir the chard. After 3-4 minutes, or the chard is tender, drain (but reserve 1/4 C of the water) and set aside. In the same pan, heat the olive oil and butter over medium heat. Once the butter is melted, whisk in the flour and stir constantly for a minute. Slowly whisk in the milk and reserved cooking water; whisk until thickened, about 3-5 minutes. Season with salt and pepper.

Swiss Chard Gratin -- Epicurean Vegan

Stir in 1/2 of the Daiya cheese, then remove from the heat. Stir in the mushrooms and chard.

Swiss Chard Gratin -- Epicurean Vegan

Butter an 8″x8″ baking dish and pour the chard mixture in, topping it with the remaining cheese and the breadcrumbs.

Swiss Chard Gratin -- Epicurean Vegan

Bake for 20 minutes, or until hot and bubbly. Serve immediately and enjoy!

Swiss Chard Gratin -- Epicurean Vegan

Mango and Avocado Spring Rolls

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Mango and Avocado Spring Rolls -- Epicurean VeganI’ve been wanting to make this type of spring roll for a while—I’ve seen recipes for then in various different places, but all I knew is that I had a very ripe avocado and a very ripe mango that needed to be used. These were delicious! The only thing I had trouble with, was coming up with a dipping sauce. Traditional peanut sauce just didn’t seem right for these. They’re good on their own, but I think a sauce would be nice. Any ideas?

INGREDIENTS:
14-16 sheets rice paper
8-oz rice noodles
1-2 avocados, sliced thin
1 mango, sliced thin
1 medium cucumber, cut into matchsticks
1 C fresh cilantro
Salt and pepper, to taste

DIRECTIONS:
Have everything chopped and ready to go. While chopping, cook the noodles according to package instructions, which is only a few minutes.

Mango and Avocado Spring Rolls -- Epicurean Vegan

Fill a pie plate with warm water. I find it best to set it next to the left of my large wooden cutting board (where I’ll be assembling the rolls). Place a sheet of rice of paper into the water and let it soften for about 45 seconds. Carefully pull it out, let it drip any excess water and then lay it out onto the cutting board. Place another sheet in the water so that it’s ready when you need another one. Start with a handful of rice noodles. They can be hard to tear apart, so I found that having some kitchen scissors on hand is helpful. Place into the middle of the rice paper. Add a couple slices of avocado, mango, and cucumber and top with some cilantro and salt and pepper.

Mango and Avocado Spring Rolls -- Epicurean Vegan

Fold in the sides first, then bring up the bottom and roll up. Transfer to a plate. They’re not that difficult to make as long as your work area is set up before hand. Enjoy!

Mango and Avocado Spring Rolls
 
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I've been wanting to make this type of spring roll for a while---I've seen recipes for then in various different places, but all I knew is that I had a very ripe avocado and a very ripe mango that needed to be used. These were delicious! The only thing I had trouble with, was coming up with a dipping sauce. Traditional peanut sauce just didn't seem right for these. They're good on their own, but I think a sauce would be nice. Any ideas?
Author:
Ingredients
  • 14-16 sheets rice paper
  • 8-oz rice noodles
  • 1-2 avocados, sliced thin
  • 1 mango, sliced thin
  • 1 medium cucumber, cut into matchsticks
  • 1 C fresh cilantro
  • Salt and pepper, to taste
Directions
  1. Have everything chopped and ready to go. While chopping, cook the noodles according to package instructions, which is only a few minutes.
  2. Fill a pie plate with warm water. I find it best to set it next to the left of my large wooden cutting board (where I'll be assembling the rolls). Place a sheet of rice of paper into the water and let it soften for about 45 seconds. Carefully pull it out, let it drip any excess water and then lay it out onto the cutting board. Place another sheet in the water so that it's ready when you need another one. Start with a handful of rice noodles. They can be hard to tear apart, so I found that having some kitchen scissors on hand is helpful. Place into the middle of the rice paper. Add a couple slices of avocado, mango, and cucumber and top with some cilantro and salt and pepper.
  3. Fold in the sides first, then bring up the bottom and roll up. Transfer to a plate. They're not that difficult to make as long as your work area is set up before hand. Enjoy!

 

Couscous and Roasted Asparagus Salad

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Couscous and Roasted Asparagus Salad -- Epicurean VeganThis salad is great because it can be served hot or cold—perfect for a pot luck or feeding a crowd.

INGREDIENTS:
1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
2 shallots, minced
2-1/2 C vegetable broth
3 green onions, sliced
1 small bunch asparagus, cut into 1″ pieces
2 tomatoes, diced
1/2 C pumpkin seeds, toasted
zest from one medium lemon
Dash of cinnamon
2 Tbs fresh basil, minced
2 Tbs Earth Balance margarine
1 Tbs garlic
White pepper, black pepper, and salt
Olive oil

DIRECTIONS:
Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan
Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Couscous and Roasted Asparagus Salad
 
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This salad is great because it can be served hot or cold---perfect for a pot luck or feeding a crowd.
Author:
Ingredients
  • 1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
  • 2 shallots, minced
  • 2-1/2 C vegetable broth
  • 3 green onions, sliced
  • 1 small bunch asparagus, cut into 1" pieces
  • 2 tomatoes, diced
  • ½ C pumpkin seeds, toasted
  • zest from one medium lemon
  • Dash of cinnamon
  • 2 Tbs fresh basil, minced
  • 2 Tbs Earth Balance margarine
  • 1 Tbs garlic
  • White pepper, black pepper, and salt
  • Olive oil
Directions
  1. Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.
  2. Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  3. Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.
  4. Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!

Vegan Brie

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Vegan Brie -- Epicurean VeganThis recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I’ve tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn’t do it for me. I was nervous about this one. Surprisingly, however, it’s pretty delicious. I wouldn’t say it’s like brie; both with consistency and taste, but it does taste very good. The recipe doesn’t mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it’s a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!

INGREDIENTS:
1-2 Tbs wheat germ, or 1/3 C toasted sliced almonds
1-1/2 C water
3 Tbs agar flakes, or 1 Tbs agar powder
1/2 C chopped raw cashews
1/2 C silken tofu
1/4 C nutritional yeast
1/4 C lemon juice
2 Tbs tahini
1-1/2 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/8 tsp ground dill seed or ground coriander (I used the coriander)

DIRECTIONS:
Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.

Vegan Brie -- Epicurean Vegan

Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge—mostly to just break the suction. Turn it over and it will slide right out of the bowl.

Vegan Brie -- Epicurean Vegan

Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don’t see why it can’t be wrapped up and frozen, too.

Vegan Brie -- Epicurean Vegan

Enjoy!

Vegan Brie
 
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Vegan Brie -- Epicurean VeganThis recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I've tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn't do it for me. I was nervous about this one. Surprisingly, however, it's pretty delicious. I wouldn't say it's like brie; both with consistency and taste, but it does taste very good. The recipe doesn't mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it's a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!
Author:
Ingredients
  • 1-2 Tbs wheat germ, or ⅓ C toasted sliced almonds
  • 1-1/2 C water
  • 3 Tbs agar flakes, or 1 Tbs agar powder
  • ½ C chopped raw cashews
  • ½ C silken tofu
  • ¼ C nutritional yeast
  • ¼ C lemon juice
  • 2 Tbs tahini
  • 1-1/2 tsp onion powder
  • 1 tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp ground dill seed or ground coriander (I used the coriander)
Directions
  1. Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.
  2. Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge---mostly to just break the suction. Turn it over and it will slide right out of the bowl.
  3. Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don't see why it can't be wrapped up and frozen, too.

Fruit Salad with Herbs and Coconut

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Fruit Salad with Herbs and Coconut -- Epicurean VeganI usually don’t get excited over fruit salads, but this one has some of my favorite fruits and tossed with a tangy dressing that says anything but boring!

INGREDIENTS:
Dressing:
1/8 C lemon juice
1/8 C espresso-flavored balsamic vinegar
1/8 C sunflower oil
A few dashes of nutmeg
3 Tbs fresh basil, chopped
3 Tbs fresh mint, chopped
The rest:
2 C jicama, bite-sized cubed
16-oz container of strawberries, diced
1-1/2 C blueberries
4 kiwis, peeled and diced
2 mangoes, peeled and diced
1 C walnuts, chopped and toasted
1 C coconut

DIRECTIONS:
Combine the dressing ingredients and set aside. In a large bowl, combine the fruit. Pour the dressing over the fruit and stir well to combine. Stir in the coconut and walnuts. It’s that easy! Enjoy!

Fruit Salad with Herbs and Coconut -- Epicurean Vegan

Fruit Salad with Herbs and Coconut
 
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I usually don't get excited over fruit salads, but this one has some of my favorite fruits and tossed with a tangy dressing that says anything but boring!
Author:
Ingredients
  • Dressing:
  • ⅛ C lemon juice
  • ⅛ C espresso-flavored balsamic vinegar
  • ⅛ C sunflower oil
  • A few dashes of nutmeg
  • 3 Tbs fresh basil, chopped
  • 3 Tbs fresh mint, chopped
  • The rest:
  • 2 C jicama, bite-sized cubed
  • 16-oz container of strawberries, diced
  • 1-1/2 C blueberries
  • 4 kiwis, peeled and diced
  • 2 mangoes, peeled and diced
  • 1 C walnuts, chopped and toasted
  • 1 C coconut
Directions
  1. Combine the dressing ingredients and set aside. In a large bowl, combine the fruit. Pour the dressing over the fruit and stir well to combine. Stir in the coconut and walnuts. It's that easy! Enjoy!

 

A Look Back

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When it’s time to plan meals for the week, I sometimes rely on some old favorites of mine. When looking back on my recipes, I always come across yummy ones I’ve forgotten about. I thought I’d bring these oldies, but goodies to you.

Appetizers

Party Cheese Ball
Stuffed Mushrooms
Mustard Greens and Cheeze Filo Pie
Avocado Bruschetta

.

Breads

Pesto Potato Bread
Blueberry Muffins with Crumb Topping
Home-made Pita Bread
Chive-Flecked Spud Muffins

.

Side Dishes

Israeli Couscous with Pine Nuts & Parsley
Easy, Creamy Pasta Salad
Baked Fries with Sea Salt & Truffle Oil
Easy Cole Slaw

.

Soups

Eggplant Parmagiano Stew
Vegetable-Barley Soup
Vegetable-Barley Chili

.

Lunch

Smoky-Miso Tofu Sandwiches
Garden Wrap
BLTA with Tempeh Bacon
Green Tea Rice with Lemon, Snowpeas & Tofu

.

Breakfast

Quinoa-Couscous Cereal with Dried Fruit
Colorful Kale and Potato Casserole
Hash Brown Casserole
Home-made Granola

.

Dinner

Sweet Chili-Lime Tofu
Breaded Zucchini with Lentils and Rainbow Chard
Angel Hair Pasta with Mushrooms & Ricotta
Spinach & Tofu Calzones
Spinach & Pesto Lasagna
Fresh & Healthy Soft Tacos/Burritos
Pecan-Crusted Seitan
Field Roast with Fresh Blueberry Sauce

.

Desserts

Glazed Chocolate-Avocado Cupcakes
Chai-Spiced Berry-Oatmeal Cookies
Cheeze Danishes
Sunflower-Cherry Oatmeal Bars

Day 5 of Reboot, Plus More Recipes

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It’s the morning of day 5 of my Reboot and I feel great, especially since I’m even down 5 pounds! I definitely don’t feel as weak and tired as the last few days, not as hungry either. Mentally, I feel clearer and less foggy–able to concentrate longer. Last night we went and saw Harry Potter and we usually go for some popcorn . . . I know, terrible (btw, did you know (according to the latest VegNews mag) that a large movie popcorn–without butter–is 1,050 calories?!) Anyway, the boys finished a vat of popcorn before the movie even started, but I wasn’t tempted to eat any. Wow. That never happens! I’m determined to continue this reboot through Sunday and after that, I plan on making a lot of changes, such as no alcohol, little oil, little gluten, and very little processed foods. That’s the goal at least.

Yesterday, I had a class at the NCW and then worked in the studio for the afternoon, so I needed to come prepared. With salty snacks and soda in the fridge just ten feet from me, I had to arm myself with good food. I made a salad, packed some jicama, yellow bell peppers, and mushrooms and dipped them in dressing. The dressing recipes are from the JointheReboot site. Having both dressings changes things up—it’s great so that you don’t get sick of one.

Ginger-Honey (Agave)-Soy Dressing  and  Agave-Mustard Dressing

Ginger-Agave-Soy Dressing

INGREDIENTS:

2 Tbsp. Minced Fresh Ginger
2 Tbsp. Minced Fresh Garlic
2 Tbsp. Raw Honey (I used agave)
4 Tbsp. Nama Shoyu or Tamari
4 Tbsp. Olive Oil

Combine all ingredients in a shaker.

Mustard-Agave Dressing

INGREDIENTS:

1/4 cup Cider Vinegar
2 Tbsp. Rice Vinegar
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Agave Nectar
1 Tbsp. Honey (I used agave)
1 Tbsp. Dijon Mustard
1/4 Tbsp. Sea or Celtic salt
1/8 Tbsp. coarsely Ground Black Pepper

Combine all ingredients in a shaker.

For dinner, I made sweet potato “fries” also from the Reboot site. They were delicious!

Baked Sweet Potato Fries -- Epicurean Vegan

INGREDIENTS:

1 large sweet potato, peeled, cut into sticks or crescents
1 tsp olive oil
A couple pinches of sea salt
A couple pinches of black pepper
A couple pinches of cumin

DIRECTIONS:
Preheat oven to 425. Combine the sweet potatoes with the rest of the ingredients and coat well.

Layer onto a baking sheet lined with parchment paper or foil. Bake for 25-30 minutes.

I also made lettuce wraps:

Vegan Lettuce Wraps -- Epicurean Vegan

INGREDIENTS:

1 can water chestnuts, drained and chopped
5-6 mushrooms, diced
1 avocado, diced
1/2 a large tomato, diced
2 Tbs diced green chilies
3 scallions, sliced
Large lettuce leaves
Ginger-Agave-Soy Dressing
Optional: fresh mint, basil, or cilantro

Combine all the veggies and top the lettuce leaves with a couple of spoonfuls of them. Drizzle with the Ginger dressing. So good!

So this morning . . . I find that fruit smoothies are the easiest way to start the day. I blended up a mango, 1/2 a cup of fresh cherries (I removed the pits first) and about a cup of water. Awesome.

So, I’ll keep going and continue to try different recipes. I’ll keep you posted on my progress—thanks for traveling along with me!

Asian Veggie Salad with Almonds

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Asian Veggie Salad with Almonds -- Epicurean VeganThis is a simple summer salad that is ideal for parties and picnics. It’s also easy to throw together and I love the Asian dressing, too—gives it a yummy, peanutty-flavor.

INGREDIENTS:
1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
1/2 a cucumber, sliced, then halved
1 C slivered almonds
1/3 C Light Asian Toasted Sesame Dressing (from Kraft)

DIRECTIONS:
In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.

In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

Asian Veggie Salad with Almonds
 
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This is a simple summer salad that is ideal for parties and picnics. It's also easy to throw together and I love the Asian dressing, too---gives it a yummy, peanutty-flavor.
Author:
Ingredients
  • 1 head of romaine lettuce, chopped
  • 1 C corn kernels, thawed (if frozen)
  • 1-1/2 C cabbage, diced
  • 1 red bell pepper, diced
  • 1 C edamame, thawed (if frozen)
  • ½ a cucumber, sliced, then halved
  • 1 C slivered almonds
  • ⅓ C Light Asian Toasted Sesame Dressing (from Kraft)
Directions
  1. In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
  2. In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

 

Quinoa with Sun-Dried Tomatoes & Zucchini

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Quinoa with Sun-Dried Tomatoes & Zucchini -- Epicurean Vegan

This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers—an ideal (and protein-packed) combo!

INGREDIENTS:
1/2 cup sun-dried tomatoes (not packed in oil–your choice)
1-1/2 cups low-sodium vegetable broth, divided
1 cup finely chopped red onion
3 cloves garlic, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quino
1 small zucchini, sliced, then quartered
1/2 cup roasted cashew pieces
2-4 green onions, thinly sliced

DIRECTIONS:
If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.

Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

Quinoa with Sun-Dried Tomatoes & Zucchini
 
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This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers---an ideal (and protein-packed) combo!
Author:
Ingredients
  • ½ cup sun-dried tomatoes (not packed in oil--your choice)
  • 1-1/2 cups low-sodium vegetable broth, divided
  • 1 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • ¾ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup uncooked quino
  • 1 small zucchini, sliced, then quartered
  • ½ cup roasted cashew pieces
  • 2-4 green onions, thinly sliced
Directions
  1. If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring ½ cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.
  2. Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

 

Crispy “Chicken” Salad

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Crispy "Chicken" Salad -- Epicurean VeganThis 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!

Crispy "Chicken" Salad
 
Print
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.
Author:
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
  • ½ tsp dried chives
  • ½ tsp dried parsley
  • ½ tsp dried dill
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
Directions
  1. 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!

 

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