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Avocado Toast with Cashew-Cilantro Cream

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Avocado Toast with Cashew-Cilantro Cream -- Epicurean Vegan

Yes, I’ve jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don’t love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!

INGREDIENTS:
2 ripe avocados, peeled, pitted and mashed
4-oz (half a can) water chestnuts, diced
4 Tbs olive oil
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Cashew-Cilantro Cream
3/4 C roasted, unsalted cashews
1/2 C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
1/2 C fresh cilantro leaves
2 Tbs lime juice
1/2 tsp salt
1/4 tsp black pepper
The rest
Pepitas
6-8 small slices of bread, toasted (Love Outside the Breadbox gluten-free bread)

DIRECTIONS:
In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

Avocado Toast with Cashew-Cilantro Cream
 
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Yes, I've jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don't love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!
Author:
Serves: 6-8
Ingredients
  • 2 ripe avocados, peeled, pitted and mashed
  • 4-oz (half a can) water chestnuts, diced
  • 4 Tbs olive oil
  • 2 cloves of garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cashew-Cilantro Cream
  • ¾ C roasted, unsalted cashews
  • ½ C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
  • ½ C fresh cilantro leaves
  • 2 Tbs lime juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • The rest
  • Pepitas
  • 6-8 small slices of bread, toasted
Directions
  1. In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper.
  2. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher.
  3. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

 

Vegan Loaded Potato Skins

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Loaded Potato Skins -- Epicurean Vegan

These loaded potato skins will be the real MVP on game day. And who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.

INGREDIENTS:
12 russet potatoes
Olive oil
Salt and pepper, to taste
12 slices of veggie bacon, cooked and chopped
4 green onions, sliced
1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
3/4 C water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
3/4 tsp salt

DIRECTIONS:
Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.

Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.

Once they’ve cooled, slice each potato in half and scoop out the inside; but leave about a 1/4″ around the edges.
Loaded Potato Skins -- Epicurean Vegan

I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!

Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

Vegan Loaded Potato Skins
 
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You better add these to your list of game day snacks. Who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.
Author:
Serves: 24
Ingredients
  • 12 russet potatoes
  • Olive oil
  • Salt and pepper, to taste
  • 12 slices of veggie bacon, cooked and chopped
  • 4 green onions, sliced
  • 1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
  • ¾ C water
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ¾ tsp salt
Directions
  1. Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.
  2. Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.
  3. Once they've cooled, slice each in half and scoop out the potato; but leave about a ¼" around the edges.
  4. I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!
  5. Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

 

Jalapeno Popcorn

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Jalapeno Popcorn -- Epicurean Vegan

I can’t tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together–which is a lot. Sadly, they are moving out-of-state, but they couldn’t leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you’ll love it!

INGREDIENTS:
1 to 1-1/2 C sliced jalapenos (I use jarred)
3 Tbs coconut oil
3/4 C popcorn kernels
2-3 Tbs vegan margarine, melted
Salt
Nutritional yeast

DIRECTIONS:
Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.
Jalapeno Popcorn -- Epicurean Vegan

Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
Jalapeno Popcorn -- Epicurean VeganDump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
Jalapeno Popcorn -- Epicurean VeganCover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy–yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
Jalapeno Popcorn -- Epicurean VeganSprinkle with salt, stir, then sprinkle with nutritional yeast.
Jalapeno Popcorn - Epicurean Vegan Fold everything together again and add more seasoning, if needed. It’s so easy and so delicious! Thank you, Jessie!

Jalapeno Popcorn
 
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I can't tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together--which is a lot. Sadly, they are moving out-of-state, but they couldn't leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you'll love it!
Author:
Ingredients
  • 1 to 1-1/2 C sliced jalapenos (I use jarred)
  • 3 Tbs coconut oil
  • ¾ C popcorn kernels
  • 2-3 Tbs vegan margarine, melted
  • Salt
  • Nutritional yeast
Directions
  1. Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.
  2. Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
  3. Dump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
  4. Cover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy--yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
  5. Sprinkle with salt, stir, then sprinkle with nutritional yeast.
  6. Fold everything together again and add more seasoning, if needed. It's so easy and so delicious! Thank you, Jessie!

 

Roasted Rosemary Nuts

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Roasted Rosemary Nuts -- Epicurean VeganThese have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It’s from Ina Garten, but I’ve made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they’re warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!

INGREDIENTS:
1-1/4 C cashews
1-1/4 C almonds
1-1/4 C macadamia nuts
4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
4 (heaping) tsp brown sugar
2 tsp salt
1/4 tsp cayenne
1-1/2 Tbs vegan margarine, melted

DIRECTIONS:
Preheat oven to 375. Spread the nuts on a large baking sheet.
Roasted Rosemary Nuts -- Epicurean VeganRoast for 8-10 minutes. They’ll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
Roasted Rosemary Nuts -- Epicurean VeganI add the melted butter at the last few seconds before taking the nuts out of the oven.
Roasted Rosemary Nuts -- Epicurean VeganPour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
Roasted Rosemary Nuts -- Epicurean Vegan

Roasted Rosemary Nuts
 
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These have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It's from Ina Garten, but I've made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they're warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!
Author:
Serves: 3-3/4 cups
Ingredients
  • 1-1/4 C cashews
  • 1-1/4 C almonds
  • 1-1/4 C macadamia nuts
  • 4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
  • 4 (heaping) tsp brown sugar
  • 2 tsp salt
  • ¼ tsp cayenne
  • 1-1/2 Tbs vegan margarine, melted
Directions
  1. Preheat oven to 375. Spread the nuts on a large baking sheet.
  2. Roast for 8-10 minutes. They'll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
  3. I add the melted butter at the last few seconds before taking the nuts out of the oven.
  4. Pour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!

 

Sweet & Salty Granola Trail Mix

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Sweet and Salty Granola Trail Mix -- Epicurean VeganThis is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It’s so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid’s lunchbox, or while you’re at your desk.

INGREDIENTS:
2 C old fashioned oats
1 C coconut flakes
1/2 C wheat germ
1 C raw and unsalted cashews
1 C raw and unsalted walnuts
1/2 C raw and unsalted almonds
1/2 C raw and unsalted pecans
1/2 C unsalted pepitas
1/3 C brown rice syrup
1/2 C unsweetened almond milk
1/4 C olive oil
1 tsp salt, plus some for sprinkling
1-1/2 C dried fruit (I like this organic mix from Costco)
1 C vegan dark chocolate chips

Sweet and Salty Granola Trail Mix -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
Sweet and Salty Granola Trail Mix -- Epicurean Vegan

In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
Sweet and Salty Granola Trail Mix -- Epicurean VeganBake for 45-50 minutes, or until slightly browned. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit. Let the mixture cool before stirring in the chocolate chips. Enjoy!

Sweet & Salty Granola Trail Mix
 
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This is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It's so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid's lunchbox, or while you're at your desk.
Author:
Serves: 6 cups
Ingredients
  • 2 C old fashioned oats
  • 1 C coconut flakes
  • ½ C wheat germ
  • 1 C raw and unsalted cashews
  • 1 C raw and unsalted walnuts
  • ½ C raw and unsalted almonds
  • ½ C raw and unsalted pecans
  • ½ C unsalted pepitas
  • ⅓ C brown rice syrup
  • ½ C unsweetened almond milk
  • ¼ C olive oil
  • 1 tsp salt, plus some for sprinkling
  • 1-1/2 C dried fruit (I like this organic mix from Costco)
  • 1 C vegan dark chocolate chips
Directions
  1. Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
  2. In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula.
  3. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
  4. Bake for 45-50 minutes, or until slightly browned.
  5. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit.
  6. Let the mixture cool before stirring in the chocolate chips. Enjoy!

 

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce

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Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganYou may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They’re also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn’t be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you’ll enjoy this Greek classic.

INGREDIENTS:
1 small carrot, cut into 3-4 pieces
3-4 garlic cloves
1 small white onion, chopped
1 can garbanzo beans, drained and rinsed
3/4 C fresh cilantro
3/4 C fresh parsley
1-1/2 tsp cumin
1 tsp salt
1/4 tsp black pepper
3/4 C rice flour
1 tsp baking powder
Yogurt-Tahini Sauce
12-oz plain nondairy yogurt
1/3 C tahini
2 Tbs lemon juice
1/4 tsp salt
The rest
Lettuce
Tomato
Red onion
Cucumber slices would be great, too.

DIRECTIONS:
Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganNext, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don’t want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour.
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganCover and refrigerate for about 20-30 minutes. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganTo make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a 1/4 cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganBake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce
 
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Prep time
Cook time
Total time
 
You may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They're also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn't be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you'll enjoy this Greek classic.
Author:
Serves: 6
Ingredients
  • 1 small carrot, cut into 3-4 pieces
  • 3-4 garlic cloves
  • 1 small white onion, chopped
  • 1 can garbanzo beans, drained and rinsed
  • ¾ C fresh cilantro
  • ¾ C fresh parsley
  • 1-1/2 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ C rice flour
  • 1 tsp baking powder
  • .
  • Yogurt-Tahini Sauce
  • .
  • 12-oz plain nondairy yogurt
  • ⅓ C tahini
  • 2 Tbs lemon juice
  • ¼ tsp salt
  • .
  • The rest
  • .
  • Lettuce
  • Tomato
  • Red onion
  • Cucumber slices would be great, too.
Directions
  1. Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.
  2. Next, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don't want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour. Cover and refrigerate for about 20-30 minutes.
  3. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies.
  4. To make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a ¼ cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15.
  5. Bake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

 

 

Vegan & Gluten-Free Mini Quiches

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Vegan and Gluten-Free Mini Quiches -- Epicurean VeganI’ve been wanting to figure out how to make vegan mini quiches for a while now, but I wasn’t sure where to start. Do I use tofu? Flour? Wave a magic wand? Well, when I came across this recipe, I knew my search was over. I only made one modification and that was to add the veggies to the batter instead of just topping the batter with them. Doing so, will give you about 4 more quiches (16 instead of 12) unless . . . you have a larger muffin tin like I do—you’ll just get 12 larger quiches. Otherwise, you could add your veggies just to the tops. I was thoroughly impressed with these. They taste like a cross between an actual egg-y quiche and a biscuit. They’re packed with protein and make a great quick breakfast on the go—just zap in the microwave for 20-30 seconds and you’re good to go. (These are especially ideal for a post-workout snack.) Also, think about making these in tart pans, ramekins, or other small dishes for various presentations.

INGREDIENTS:
2-1/2 C garbanzo/chickpea flour (I also had some garbanzo & flava flour mix that worked great, too)
3 C cold, filtered water
3 Tbs olive oil
2 tsp salt
Cooking spray
Veggies/toppings: Use your favorites, but I like to use 1-1/2 to 2 cups of chopped . . . spinach, tomato, mushrooms, green onion, cilantro
Other options: veggie bacon or ham, bell pepper, sauteed garlic, olives, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless. (My favorites are mushrooms, onion, and kalamata olives along with some dried rosemary, thyme, and garlic. YUM!)
Note: I used sun-dried tomatoes (packed in oil) in a batch and I recommend easing up on the oil in the batter by at least a tablespoon.
Also, throw in some chia seeds. Pepitas or sunflower seeds would also be great additions. I also sometimes add some seasonings or herbs such as thyme, basil, or garlic powder for some extra flavor.

DIRECTIONS:
Preheat oven to 500 and lightly spray the muffin tins. In a large bowl, whisk together the flour, water, oil, and salt. Be sure to whisk until all the lumps are gone and  you have a smooth batter. You can then pour the batter evenly among 12 muffin cups and just add your veggies to the top, OR (as I would recommend) add the veggies to the batter.

Vegan and Gluten-Free Mini Quiches -- Epicurean Vegan

Fill the muffin tins . . . Vegan and Gluten-Free Mini Quiches -- Epicurean VeganBake for 14 minutes, then crack the oven door slightly, and cook another 11 minutes. Let cool 5 minutes or so, and remove with a knife. Enjoy!

Vegan and Gluten-Free Mini Quiches -- Epicurean Vegan

Vegan & Gluten-Free Mini Quiches
 
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Author:
Serves: 12-16
Ingredients
  • 2-1/2 C garbanzo/chickpea flour (I also had some garbanzo & flava flour mix that worked great, too)
  • 3 C cold, filtered water
  • 3 Tbs olive oil
  • 2 tsp salt
  • Cooking spray
  • Veggies/toppings: Use your favorites, but I like to use 1-1/2 to 2 cups of chopped . . . spinach, tomato, mushrooms, green onion, cilantro.
  • Other options: veggie bacon or ham, bell pepper, sauteed garlic, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless. (My favorites are mushrooms, onion, and kalamata olives along with some dried rosemary, thyme, and garlic. YUM!)
  • Note: I used sun-dried tomatoes (packed in oil) in a batch and I recommend easing up on the oil in the batter by at least a tablespoon.
  • Also, throw in some chia seeds. Pepitas or sunflower seeds would also be great additions. I also sometimes add some seasonings or herbs such as thyme, basil, or garlic powder for some extra flavor.
Directions
  1. Preheat oven to 500 and lightly spray the muffin tins.
  2. In a large bowl, whisk together the flour, water, oil, and salt. Be sure to whisk until all the lumps are gone and you have a smooth batter. You can then pour the batter evenly among 12 muffin cups and just add your veggies to the top, OR (as I would recommend) add the veggies to the batter.
  3. Fill the muffin tins.
  4. Bake for 14 minutes, then crack the oven door slightly, and cook another 11 minutes.
  5. Let cool 5 minutes or so, and remove with a knife. Enjoy!

Fruity Snack Balls

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Fruity Snack Balls -- Epicurean Vegan

These are such a great snack and take minutes to make! I LOVE these (and so will kids). They come from Vegan Cooking for Carnivores and the only thing I added was about 2 tablespoons of chia seeds. I try to throw chia seeds in all kinds of dishes, especially breakfast/fruity/smoothie things. Check out these 10 reasons you should eat them. You can use just about any dried fruit or nuts for these, such as apricots, apples, raisins, even dried blueberries. I also think mixing in a tablespoon of almond butter or peanut butter would be dee-licious! The original recipe says it makes a great crumbled cereal topper as well. The recipe also says it makes 2-1/2 dozen, but I got exactly 2 dozen–just depends on how small you make them.

INGREDIENTS:
3/4 C unsweetened shredded coconut
3/4 C dried cherries
1 C dried mango
1/2 C dried cranberries
1 C sliced raw almonds
2 Tbs chia seeds

Fruity Snack Balls -- Epicurean Vegan

DIRECTIONS:
Toss the first four ingredients into the food processor and blend for a full minute.

Fruity Snack Balls -- Epicurean Vegan

Add the almonds and blend again for another full minute.

Fruity Snack Balls -- Epicurean Vegan

I then transferred the mixture to a bowl and stirred in the chia seeds.

Fruity Snack Balls -- Epicurean Vegan

Take small handfuls and squeeze, then shape into a ball. Repeat. Enjoy!

Fruity Snack Balls -- Epicurean Vegan

 

Fruity Snack Balls
 
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These are such a great snack and take minutes to make! I LOVE these (and so will kids). They come from Vegan Cooking for Carnivores and the only thing I added was about 2 tablespoons of chia seeds. I try to throw chia seeds in all kinds of dishes, especially breakfast/fruity/smoothie things. Check out these 10 reasons you should eat them. You can use just about any dried fruit or nuts for these, such as apricots, apples, raisins, even dried blueberries. I also think mixing in a tablespoon of almond butter or peanut butter would be dee-licious! The original recipe says it makes a great crumbled cereal topper as well. The recipe also says it makes 2-1/2 dozen, but I got exactly 2 dozen--just depends on how small you make them.
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Ingredients
  • ¾ C unsweetened shredded coconut
  • ¾ C dried cherries
  • 1 C dried mango
  • ½ C dried cranberries
  • 1 C sliced raw almonds
  • 2 Tbs chia seeds
Directions
  1. Toss the first four ingredients into the food processor and blend for a full minute.
  2. Add the almonds and blend again for another full minute.
  3. I then transferred the mixture to a bowl and stirred in the chia seeds.
  4. Take small handfuls and squeeze, then shape into a ball. Repeat. Enjoy!

 

Soy Yogurt Covered Blueberries with an Unexpected Ending

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I was very excited to try making yogurt-covered blueberries . . .

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So how did they go from this . . .

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. . . to this?!

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Easily. Nondairy yogurt just doesn’t set up like regular yogurt. Either that, or there’s more to the ingredient list than just yogurt and blueberries that companies use to make them turn out like this . . .

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Has anyone had luck making these with nondairy yogurt? Do share!

Anyway, they certainly made great smoothies.

Vegan Pigs in a Blanket

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Vegan Pigs in a Blanket -- Epicurean Vegan

I can’t say I recall having pigs in a blanket much when I was a kid, although I’m sure many of you grew up on snacking on these. Even vegan, they’re  probably not the healthiest, but that’s ok–there’s nothing wrong with some Pillbury Crescent Rolls once in a great while. The Seventh-Grader really wanted to try these, so after a tiny bit of prep, we had a quick snack. I added a little Daiya cheese to one, just to see how it tasted and it was pretty darn good!

INGREDIENTS:
1 pkg Pillbury Crescent Rolls (8)
4 Smart Dogs (or other veggie dog of your choice), cut in half
Daiya cheese, optional

Vegan Pigs in a Blanket -- Epicurean Vegan

Preheat oven to 350. Unroll the dough and separate each piece. Roll up one of the dogs, starting at the wide end.

Vegan Pigs in a Blanket -- Epicurean Vegan

Mine with cheese…

Vegan Pigs in a Blanket -- Epicurean Vegan

Bake for 11-12 minutes, or until golden brown.

Vegan Pigs in a Blanket -- Epicurean Vegan

These are great served with ketchup, horseradish, mustard…you name it. Enjoy!

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