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Baked Fries with Sea Salt and Truffle Oil

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Baked Fries with Sea Salt and Truffle Oil -- Epicurean VeganHere I go again with the truffle oil . . . guarantee you’ll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you’d like, but I’m not fond of the peeling process. If they don’t have to be peeled, you can bet I won’t do it. So it’s up to you.

INGREDIENTS:
6-7 small to medium russet potatoes
Truffle oil
Sea salt

DIRECTIONS:
Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn’t measure it out—I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt—again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.

Baked Fries with Sea Salt and Truffle Oil -- Epicurean VeganLine a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.

Baked Fries with Sea Salt and Truffle Oil -- Epicurean VeganBake for 15-20 minutes, then turn the fries as best  you can. There’s no magic way to do this—just flip and move them around so that they don’t stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they’re tasty on their own without any sauces, but either way, you’re sure to enjoy this decadent treat!

Baked Fries with Sea Salt and Truffle Oil
 
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Here I go again with the truffle oil . . . guarantee you'll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you'd like, but I'm not fond of the peeling process. If they don't have to be peeled, you can bet I won't do it. So it's up to you.
Author:
Ingredients
  • 6-7 small to medium russet potatoes
  • Truffle oil
  • Sea salt
Directions
  1. Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn't measure it out---I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt---again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.
  2. Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.
  3. Bake for 15-20 minutes, then turn the fries as best you can. There's no magic way to do this---just flip and move them around so that they don't stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they're tasty on their own without any sauces, but either way, you're sure to enjoy this decadent treat!

 

Warm Pasta Salad

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Warm Pasta Salad -- Epicurean VeganI tend to make cold pasta salads in the spring and summer and I think I’ve been craving them, but I went with making it warm—just seemed like the thing to do. It came out delicious and I’m anxious to try the chilled leftovers!

INGREDIENTS:
1 lb bow-tie pasta
2 C fresh spinach, chopped
1 C parsley, chopped
1/2 C fresh basil, chopped
3 green onions, sliced
1 bell pepper (any variety), diced
2 tomatoes, chopped
Optional: vegan Parmesan
Dressing:
3 Tbs balsamic vinegar
1/2 tsp truffle oil
2 tsp garlic, minced
1 Tbs Dijon mustard
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.

Warm Pasta Salad -- Epicurean Vegan

In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!

Warm Pasta Salad -- Epicurean Vegan

Warm Pasta Salad
 
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I tend to make cold pasta salads in the spring and summer and I think I've been craving them, but I went with making it warm---just seemed like the thing to do. It came out delicious and I'm anxious to try the chilled leftovers!
Author:
Ingredients
  • 1 lb bow-tie pasta
  • 2 C fresh spinach, chopped
  • 1 C parsley, chopped
  • ½ C fresh basil, chopped
  • 3 green onions, sliced
  • 1 bell pepper (any variety), diced
  • 2 tomatoes, chopped
  • Optional: vegan Parmesan
  • Dressing:
  • 3 Tbs balsamic vinegar
  • ½ tsp truffle oil
  • 2 tsp garlic, minced
  • 1 Tbs Dijon mustard
  • ⅓ C Tofutti sour cream
  • Salt and pepper, to taste
Directions
  1. Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.
  2. In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!

Herb-Scalloped Potatoes

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Herb-Scalloped Potatoes -- Epicurean VeganThe Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

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Herb-Scalloped Potatoes -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Lightly grease a 9×13″ baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about 1/4 of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don’t layer all the potato slices at once.)

Herb-Scalloped Potatoes -- Epicurean VeganPour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.

Herb-Scalloped Potatoes -- Epicurean VeganPour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.

Herb-Scalloped Potatoes -- Epicurean VeganLoosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Herb-Scalloped Potatoes -- Epicurean Vegan

Herb-Scalloped Potatoes
 
Print
The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.
Author:
Ingredients
  • 2 lbs white potatoes (3 average-size) scrubbed, slice into ⅛" thick disks
  • ¾ C vegetable broth
  • ½ C unsweetened soy milk (he used almond milk)
  • 1 Tbs olive oil
  • 3 cloves garlic, minced
  • 3 Tbs nutritional yeast or flour (he used nutritional yeast)
  • ½ tsp thyme
  • ½ tsp basil
  • ¼ tsp rosemary
  • ¼ tsp paprika
  • ½ tsp salt
  • Several pinches of black pepper
Directions
  1. Preheat oven to 400. Lightly grease a 9x13" baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about ¼ of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don't layer all the potato slices at once.)
  2. Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.
  3. Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.
  4. Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Baked Mushroom Risotto

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Baked Mushroom Risotto -- Epicurean VeganI love the natural creaminess of risotto and when possible, I use it in recipes that call for regular old white rice. This simple dish is great as a side or even a main meal. The recipe is from Prevention, but I made several changes, including having to veganize it, which proved to be very simple. You can use a dutch oven or like me, good old fashioned aluminum foil and a baking dish. The aroma of this baking in the oven will attract the family to the dinner table!

INGREDIENTS:
1 Tbs olive oil
1/2 red onion, chopped
1 C sliced shiitake and/or oyster mushrooms
1/3 C dry white wine
1-1/2 C arborio rice
3 C low-sodium vegetable broth
1/3 C (+ some for sprinkling) vegan Parmesan cheeze

DIRECTIONS:
Preheat oven to 350. In a medium skillet, heat the olive oil and add the onions; cook for 5-7 minutes, or until they soften and brown. Add the mushrooms and cook a few more minutes until they begin to soften. In the meantime, in a small saucepan, warm the broth a little.

Baked Mushroom Risotto -- Epicurean Vegan

Add the wine and cook until it evaporate, just a few minutes. Transfer to an oven-safe dish, stir in the rice, 1/3 C of the cheeze, and warmed up broth.

Baked Mushroom Risotto -- Epicurean VeganCover tightly with foil and bake 30-32 minutes, or until the liquid has been absorbed. You’ll need to stir it, as the mushrooms and onions migrated to the top. Sprinkle with some Parmesan cheeze and enjoy!

Baked Mushroom Risotto -- Epicurean Vegan

Chocolate-Espresso Balsamic Granola

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Chocolate-Espresso Balsamic Granola -- Epicurean VeganOh, my. This is good. This is similar to my original granola recipe, but tweaked a little. Flavored oils or balsamic vinegars are ideal for granola. I don’t care for overly sweet granola, so this Chocolate-Espresso balsamic vinegar adds just the right amount of sweetness. Great for cereal, on top of yogurt, or with ice cream. A new olive oil/vinegar shop recently opened up downtown and a friend and I spent at least 45 minutes tasting all their different varieties. I found what I was looking for. A little pricey at $15, it will be slowly savored.

INGREDIENTS:
2 C oats
1 C coconut, shredded
1/2 C wheat germ
1/2 C each: walnuts, almonds, and sunflower seeds
1 tsp salt
1/4 C Chocolate-Espresso Balsamic vinegar
1/8 C brown rice syrup
1/4 C almond milk
1/8 C olive oil
6 to 8 oz dried fruit, such as craisins or cherries

DIRECTIONS:
Preheat oven to 300. Line a large baking sheet with foil, and mist with cooking spray. In a large bowl, combine the oats, coconut, wheat germ, nuts, and salt. In a small bowl, whisk together the balsamic vinegar, oil, brown rice syrup, and almond milk.  Add the wet ingredients to the dry ones and mix well. Spread the granola mixture on the prepared baking sheet; spread it out evenly.

Chocolate-Espresso Balsamic Granola -- Epicurean VeganBake for 35-40 minutes, or until it begins to brown. Transfer to a large bowl and stir in the dried fruit. Once it has cooled, store in an airtight container. Enjoy!

Red Cabbage Slaw with Truffle Dressing

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Red Cabbage Slaw with Truffle Dressing -- Epicurean VeganI’ve had this recipe in mind for a couple of weeks since we received a red cabbage from Green Buffalo Food. Every time I opened the fridge, it would remind me that I have to make something with it, and soon. Even after two weeks (and being organic) I was shocked that it was still in great condition. Whew!


Red Cabbage Slaw with Truffle Dressing -- Epicurean Vegan

INGREDIENTS:
Slaw:
1 red cabbage, sliced, then chopped
1 bell pepper, any variety, sliced thin
6-8 green onions, sliced
Dressing:
1/2 C Vegenaise
3 Tbs Tofutti sour cream
1 Tbs nutritional yeast
1 Tbs balsamic vinegar
1/2 tsp truffle oil
1/2 tsp celery salt
1/4 tsp dry mustard
1/8 black pepper
1 Tbs water

DIRECTIONS:
In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!

Red Cabbage Slaw with Truffle Dressing
 
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Author:
Ingredients
  • Slaw:
  • 1 red cabbage, sliced, then chopped
  • 1 bell pepper, any variety, sliced thin
  • 6-8 green onions, sliced
  • Dressing:
  • ½ C Vegenaise
  • 3 Tbs Tofutti sour cream
  • 1 Tbs nutritional yeast
  • 1 Tbs balsamic vinegar
  • ½ tsp truffle oil
  • ½ tsp celery salt
  • ¼ tsp dry mustard
  • ⅛ black pepper
  • 1 Tbs water
Directions
  1. In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!

 

Pesto and Green Olive Pasta Salad

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Pesto and Green Olive Pasta Salad -- Epicurean VeganIt’s so nice to be back home after two weeks; particularly, back in the kitchen. I escaped the snow to California, now I’m back in it and to add insult to injuries, we’re to have a high of 12 degrees today. Minus 18 is predicted tonight. Yippee. I hate winter. I made this salad for a fund-raising event because it was quick and easy, but now I’m thinking it was really my way of sticking it to Old Man Winter. Who says who can’t have a summery pasta salad during the ugly winter months? Certainly not me. I love to make pasta salads so that they last a few days in fridge, providing a quick snack or lunch when I don’t have a lot of time. I used a 10-oz bag of Garden Time organic, colored/veggie bowtie pasta and another 4-oz of regular bowties. Oh, and did I mention that it’s snowing right now? This means you’ll probably be seeing lots of baked recipes and soup recipes from me in the coming days . . .

INGREDIENTS:
14 oz bowtie pasta
1-1/2 C pesto, jarred or homemade (If using jarred, check the label–they often contain Parmesan and other milk ingredients)
8 green onions, slices (both white and green parts)
2 C halved or quartered cherry tomatoes
1-14oz can green olives, sliced
1/2 to 3/4 C Daiya mozzarella
Salt and pepper, to taste
For some crunch, add some pine nuts or toasted walnuts or almonds

DIRECTIONS:
If not using jarred, make pesto. Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine green onions, tomatoes, and olives.

Pesto and Green Olive Pasta Salad -- Epicurean Vegan

Stir in the cold pasta, pesto, salt and pepper. Stir in the cheese and enjoy!

Pesto and Green Olive Pasta Salad
 
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Who says who can't have a summery pasta salad during the ugly winter months? Certainly not me. I love to make pasta salads so that they last a few days in fridge, providing a quick snack or lunch when I don't have a lot of time. I used a 10-oz bag of Garden Time organic, colored/veggie bowtie pasta and another 4-oz of regular bowties.
Author:
Ingredients
  • 14 oz bowtie pasta
  • 1-1/2 C pesto, jarred or homemade (If using jarred, check the label--they often contain Parmesan and other milk ingredients)
  • 8 green onions, slices (both white and green parts)
  • 2 C halved or quartered cherry tomatoes
  • 1-14oz can green olives, sliced
  • ½ to ¾ C Daiya mozzarella
  • Salt and pepper, to taste
  • For some crunch, add some pine nuts or toasted walnuts or almonds
Directions
  1. If not using jarred, make pesto. Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine green onions, tomatoes, and olives.
  2. Stir in the cold pasta, pesto, salt and pepper. Stir in the cheese and enjoy!

 

Mustard Green and Cheeze Filo Pie

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Mustard Green and Cheeze Filo Pie -- Epicurean VeganI’ve moved onto another obsession. Filo (or phyllo) dough. Oh my gosh . . . the possibilities! I veganized this recipe from Sunset magazine and after one bite, we quickly realized I should have doubled, if not tripled the recipe. My mind is going a mile a minute thinking of different ways to create filo pies, so expect more!

INGREDIENTS:
2 lbs mustard greens, chopped
1 Tbs olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 C vegan margarine, melted
6 sheets thawed filo dough, cut in half
1 C Daiya mozzarella

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

DIRECTIONS:
Steam the greens (may have to do in batches), then transfer to a large bowl of ice water. Drain and squeeze as much water out of the greens as possible. You’ll be left with a ball of damp greens, but just pull and shake apart.

Mustard Green and Cheeze Filo Pie -- Epicurean VeganPreheat oven to 375. In a bowl, stir greens with the olive oil, salt, and pepper. Butter an 8″ square baking dish and lay one filo square in bottom. You’ll have 2 edges that are a bit longer–that’s ok. Brush lightly with butter—this is where  you can brush those extra edges down and basically fold them over. Layer on another 5 pieces of filo, but alternate the directions that you lay them down, so that the excess edges are alternated each time. Butter each layer as you add it on.

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

Next, spread the greens on evenly, then the cheese.

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

Layer on the rest of the filo dough, buttering each layer like before. Then cut through all the layers into 9 pieces.

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

Bake for 40 minutes, or until the top is golden brown. Let cool 5-7 minutes before serving. You will love these—guarantee! Enjoy!

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

VARIATION: I’ve made this a couple of times using frozen spinach. I like Cascadian Farms brand which is boxed, but the spinach inside is kept in a sealed plastic bag—makes it easy to thaw. Drain and squeeze out the liquid and prepare the same way as the mustard greens. I often double it and make a 9×13 dish of it—the uncut phyllo dough sheets are perfect for this sized dish.

Mustard Green and Cheeze Filo Pie
 
Print
I've moved onto another obsession. Filo (or phyllo) dough. Oh my gosh . . . the possibilities! I veganized this recipe from Sunset magazine and after one bite, we quickly realized I should have doubled, if not tripled the recipe. My mind is going a mile a minute thinking of different ways to create filo pies, so expect more!
Author:
Ingredients
  • 2 lbs mustard greens, chopped
  • 1 Tbs olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ C vegan margarine, melted
  • 6 sheets thawed filo dough, cut in half
  • 1 C Daiya mozzarella
Directions
  1. Steam the greens (may have to do in batches), then transfer to a large bowl of ice water. Drain and squeeze as much water out of the greens as possible. You'll be left with a ball of damp greens, but just pull and shake apart.
  2. Preheat oven to 375. In a bowl, stir greens with the olive oil, salt, and pepper. Butter an 8" square baking dish and lay one filo square in bottom. You'll have 2 edges that are a bit longer--that's ok. Brush lightly with butter---this is where you can brush those extra edges down and basically fold them over. Layer on another 5 pieces of filo, but alternate the directions that you lay them down, so that the excess edges are alternated each time. Butter each layer as you add it on.
  3. Next, spread the greens on evenly, then the cheese.
  4. Layer on the rest of the filo dough, buttering each layer like before. Then cut through all the layers into 9 pieces.
  5. Bake for 40 minutes, or until the top is golden brown. Let cool 5-7 minutes before serving. You will love these---guarantee! Enjoy!
  6. VARIATION: I've made this a couple of times using frozen spinach. I like Cascadian Farms brand which is boxed, but the spinach inside is kept in a sealed plastic bag---makes it easy to thaw. Drain and squeeze out the liquid and prepare the same way as the mustard greens. I often double it and make a 9x13 dish of it---the uncut phyllo dough sheets are perfect for this sized dish.

 

Latin-Inspired Coleslaw

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Vegan MoFo, Day 3

Latin-Inspired Coleslaw -- Epicurean VeganI have become enamored with coleslaw this year. I guess it’s because we’ve received so much cabbage from our CSA, and before, I never really gave cabbage that much thought. I’ve made regular coleslaw and Asian coleslaw, so of course, it was only natural to make a Mexican-style one. This is great on its own, or wrapped in a tortilla.

INGREDIENTS:
1 large head of cabbage, shredded
1/2 C carrot, shredded
1 large red bell pepper, sliced thin
1 C fresh cilantro, slightly chopped
3 large green onion, chopped (both white and green parts)
1 Tbs pimento, diced
1/2 C Tofutti sour cream
1/2 C Vegenaise
1 Tbs almond milk
1 tsp lime juice
1/2 tsp liquid smoke
1/4 tsp Ancho chili powder
1 tsp cumin
1/4 tsp salt
1/2 C vegan cheddar shredded (or vegan pepper jack for an added kick)

DIRECTIONS:
In a large bowl, combine cabbage, bell pepper, carrot, cilantro, and green onions. In a small bowl, combine sour cream, Vegenaise, almond milk, lime juice, liquid smoke, pimento, chili powder, cumin, and salt. Add the sour cream mixture to the cabbage mixture and combine thoroughly. Stir in cheeze. Enjoy!


Steamed Broccoli with Craisins and Pine Nuts

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Steamed Broccoli with Craisins and Pine Nuts -- Epicurean VeganThe flavors in this side dish mingled beautifully together and was a nice change from just plain old steamed broccoli! If you’re not a big broccoli fan, try this with other veggies like chard, spinach or asparagus.

INGREDIENTS:
2 heads of broccoli, trimmed
Handful of craisins
Handful of pine nuts
1 Tbs Earth Balance margarine
Truffle oil
Salt and pepper, to taste

DIRECTIONS:
Steam the broccoli for about 10-12 minutes. Add the craisins and pine nuts and mix them well with the broccoli; steam another 4-5 minutes. Transfer to a serving bowl and stir in the margarine. Drizzle with truffle oil and stir to combine. Add a little salt and pepper, if desired and enjoy!

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