almond milk Archives - Epicurean Vegan

Ultimate Green Protein Smoothie

September 30, 2013 by epicureanvegan

A friend gave me this recipe over the weekend and I’ve made 3 of these so far! I added a tablespoon of chia seeds because of their amazing health benefits, but you can leave them out if you’d like. Please note, you don’t have to use peanut butter AND protein powder, but if you omit the protein powder, I suggest using vanilla almond milk or a vanilla flavoring for taste. Bottoms up!

INGREDIENTS: (1-16 oz smoothie)
1-1/2 C unsweetened almond milk
1 handful of fresh spinach
1/2 a ripe avocado
1 Tbs peanut butter
1 scoop vegan vanilla protein powder
1 Tbs chia seeds
2-3 ice cubes

DIRECTIONS:
Blend 2-3 minutes in a blender until smooth. Enjoy!

Ultimate Green Protein Smoothie

Prep time

5 mins

Total time

5 mins

Author: Epicurean Vegan

Serves: 1

Ingredients

1-1/2 C unsweetened almond milk
1 handful of fresh spinach
½ a ripe avocado
1 Tbs peanut butter
1 scoop vegan vanilla protein powder
1 Tbs chia seeds
2-3 ice cubes

Directions

Blend 2-3 minutes in a blender until smooth. Enjoy!

Vegan Potatoes au Gratin

July 10, 2012 by epicureanvegan

We’re a potato-loving crowd around here. We’re certainly loving the leftovers of these, too. I didn’t want to overdo the carbs with this meal, so I steamed some kale and carrots, and had a side of fresh fruit salad.

INGREDIENTS:
8 russet potatoes, peeled and sliced very thin
3 Tbs vegetable broth
1 garlic clove, minced
2 Tbs arrowroot
1 tsp salt (or Old Bay Seasoning)
1/2 tsp black pepper
1/2 tsp dry mustard
1/8 tsp nutmeg
1-1/2 C almond milk
1 C shredded vegan cheddar, divided
3 slices of bread (the heels of the load are ideal for this)
3 Tbs vegan margarine, divided
Paprika

DIRECTIONS:

Preheat oven to 400. Spread half of the potato slices on the bottom of a 9×13″ baking pan. In a medium saucepan, heat one tablespoon of the Earth Balance and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.

Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.

Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of Earth Balance in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.

Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick).

Enjoy!

Vegan Potatoes au Gratin

Author: Epicurean Vegan

Ingredients

8 russet potatoes, peeled and sliced very thin
3 Tbs vegetable broth
1 garlic clove, minced
2 Tbs arrowroot
1 tsp salt (or Old Bay Seasoning)
½ tsp black pepper
½ tsp dry mustard
⅛ tsp nutmeg
1-1/2 C almond milk
1 C shredded vegan cheddar, divided
3 slices of bread (the heels of the load are ideal for this)
3 Tbs vegan margarine, divided
Paprika

Directions

Preheat oven to 400. Spread half of the potato slices on the bottom of a 9x13" baking pan. In a medium saucepan, heat one tablespoon of the vegan margarine and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.
Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.
Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of vegan margarine in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.
Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick). Enjoy!

Vegan Scalloped Yams and Zucchini

March 10, 2012 by epicureanvegan

I found myself with several yams and sometimes, I don’t always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

INGREDIENTS:
2 large yams, peeled and sliced thin
1 small onion
1 med zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
1/4 C nutritional yeast
2 C almond milk
1/2 tsp salt
1/2 tsp black pepper
1 Tbs rosemary
1/4 C panko
Vegan cheddar shreds

DIRECTIONS:
Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.

Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.

Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.

Layer half of the yams into an 8″ baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.

Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Vegan Scalloped Yams and Zucchini

I found myself with several yams and sometimes, I don't always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

Author: Epicurean Vegan

Ingredients

2 large yams, peeled and sliced thin
1 small onion
1 med zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
¼ C nutritional yeast
2 C almond milk
½ tsp salt
½ tsp black pepper
1 Tbs rosemary
¼ C panko
Vegan cheddar shreds

Directions

Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.
Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.
Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.
Layer half of the yams into an 8" baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.
Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Potato-Celery Soup

January 30, 2012 by epicureanvegan

This FANTASTIC soup comes from Izzy over at Crash Test Vegetarian. We LOVED this soup–so easy to make and absolutely delicious. The only thing I changed was use almond milk instead of soy and added 1 tablespoon on chopped fresh rosemary. Get the recipe and visit Izzy–she has a great blog with lots of yummy recipes! Thanks, Izzy!

Swiss Chard Gratin

December 29, 2011 by epicureanvegan

Holy 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.

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

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

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

Ultimate Green Protein Smoothie

Vegan Potatoes au Gratin

Vegan Scalloped Yams and Zucchini

Potato-Celery Soup

Swiss Chard Gratin

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