Sweet & Salty Granola Trail Mix

Sweet and Salty Granola Trail Mix -- Epicurean Vegan

 

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.

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
 
Prep time
Cook time
Total time
 
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

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
 
Prep time
Cook time
Total time
 
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

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). That works great as long as you have 2 muffin tins. 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).

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.
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.

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

Fruity Snack Balls

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

Soy Yogurt Covered Blueberries with an Unexpected Ending

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

DSC07231

So how did they go from this . . .

DSC07241

. . . to this?!

DSC07245

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 . . .

yb

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

Anyway, they certainly made great smoothies.

Vegan Pigs in a Blanket

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!

Baked Truffle Polenta Fries

Baked Truffle Polenta Fries -- Epicurean Vegan

This is a first for me. I’ve never eaten polenta at home, but I’ve ordered it in restaurants. I decided to try making polenta fries, but the easy way . . .

Baked Truffle Polenta Fries -- Epicurean Vegan

Ancient Harvest

This is certainly an ideal way to make fries: crack open a polenta log, slice, season, and bake!

INGREDIENTS:
 1 tube of polenta
1/8 C olive oil
2 Tbs truffle oil
Salt and pepper

DIRECTIONS:
Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into 1/2″ slices.

Baked Truffle Polenta Fries -- Epicurean Vegan

Then cut each slice into thirds.

Baked Truffle Polenta Fries -- Epicurean Vegan

Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.

Baked Truffle Polenta Fries -- Epicurean Vegan

Bake for 30-40 minutes, turning once halfway through. Enjoy!

Papaya Trail Mix

Papaya Trail Mix -- Epicurean VeganThe Seventh Grader is on a school hiking trip this week, so it gave me an opportunity to make some homemade trail mix that has everything he likes; nothing gets picked over. I also used butter-flavored olive oil that a friend gave me (it’s dairy-free) and works perfectly for trail mix. The subtle buttery taste is amazing. (It works great on pasta, too). Mine is from Rocky Mountain Olive Oil Company in Fort Collins. After the family had some of the mix, I got, “This is all you made?” I’ll be making another batch today.

Papaya Trail Mix -- Epicurean Vegan

INGREDIENTS:
3/4 C almonds, raw and unsalted
3/4 C walnuts, raw and unsalted
1/2 C pumpkin seeds (with the shell), unsalted
1/2 C dried papaya, cut into chunks
1/4 C chocolate chips
Butter-flavored olive oil
1/2 to 1 tsp salt

DIRECTIONS:
Preheat oven to 350. Line a baking sheet with foil and spray with a little cooking spray. In a medium bowl, combine the nuts. Drizzle with the olive oil—just enough to lightly coat the nuts. Do the same with the salt. Mix well. Layer onto the baking sheet.

Papaya Trail Mix -- Epicurean Vegan

Bake for 15 minutes, turning once halfway through. Since most ovens tend to run different, check often—don’t let the nuts burn.

Papaya Trail Mix -- Epicurean Vegan

Let cool for just a minute or two and combine the nuts and papaya in a bowl.

Papaya Trail Mix -- Epicurean Vegan

Once the mix has cooled completely, stir in the chocolate chips. Store in an airtight container. Enjoy!

Gluten-Free Granola Bars

Gluten-Free Granola Bars -- Epicurean VeganThese are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!

INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs quinoa flakes
1/2 C nuts, chopped (I used peanuts and pecans)
1/4 C sunflower seeds
1/4 C chia seeds
2 Tbs flaxseeds
1/2 C dried fruit, chopped (I used Craisins)
1/2 C dark chocolate chips
3 Tbs almond butter
1 small avocado, pitted
2 Tbs brown rice syrup
3 Tbs almond milk
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.

Gluten-Free Granola Bars -- Epicurean Vegan

Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8″ baking pan and press the mixture evenly in the dish.

Gluten-Free Granola Bars -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges begin to brown.

Gluten-Free Granola Bars -- Epicurean Vegan

Cool the pan on a rack, then cut into squares. Enjoy!

Lemony Quinoa-Almond Granola

Lemony Quinoa-Almond Granola -- Epicurean VeganOkay, yes, this is from Big Vegan again. And no, I won’t be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I’ve been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won’t be replacing it with it, but it’s certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.

INGREDIENTS:
3 C rolled oats
2 C quinoa flakes (look in the cereal aisle)
1/2 C whole wheat flour
1 tsp cinnamon
1/4 tsp salt
1-1/2 C all-fruit lemonade concentrate, thawed
1/2 C brown sugar
1/2 C vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract
1 C almonds, chopped
1 C apricots, chopped

Lemony Quinoa-Almond Granola -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.

Spray a baking sheet with cooking spray. Since I don’t have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

I added another 5 minutes to the last 15. Ovens temps vary, so check often.

Lemony Quinoa-Almond Granola -- Epicurean Vegan

Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!