Epicurean Vegan

Healthy eating for discriminating palates

Three-Nut Cheese January 27, 2012

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 8:51 am
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I have been both fascinated and mystified by nut cheese. It wasn’t until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn’t necessarily taste much like milk cheese, but it’s still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.

INGREDIENTS:

1/3 C macadamia nuts

1/3 C raw cashews

1/3 C almonds, slivered or flaked

1 acidophilus capsule

1 Tbs cold-press corn oil (I didn’t have any, so I used olive oil)

1 tsp lemon juice

1/2 tsp salt

DIRECTIONS:

Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with 1/2 C water. Add the contents of the acidophilus capsule and puree.

Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.

It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

 

Orange-Almond Cheese Log December 12, 2011

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 12:57 pm
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I saw a recipe in the December issue of Vegetarian Times for Date-Cheese Ball, but it’s made with goat cheese. I decided to make my own version using the almond cheeze I’ve made before. It has a similar taste and texture to goat cheese and figured it’d be a perfect substitute. It was. Plus, the orange zest gave it such a unique flavor. I brought this to a holiday party and it was gone pretty quick. Keep in mind that this recipe takes up to two days to prepare. You could make it in a day if you blanch and soak the almonds in the morning and serve it in the evening.

INGREDIENTS:

2 C blanched almonds

1/2 C lemon juice

5 Tbs olive oil

2 cloves garlic, minced

2 tsp salt

1 C cold water

8-oz Tofutti cream cheese

1-2 Tbs orange zest

2 tsp dried thyme

1 C sliced almonds, toasted

DIRECTIONS:

To the make the almond cheese, soak the blanched almonds for about 24 hours in water. Next, dry them off and transfer to a food processor. Puree them with the lemon juice, olive oil, garlic, water and salt. Layer a fine mesh strainer with a thin cotton napkin (works way better than cheesecloth), and place over a bowl. Pour half of the mixture into the lined strainer and wrap up tightly, then squeeze as much of the liquid out as possible. Wrap up and secure with a rubber band. Do the same with the rest of the cheese. Transfer to a plate and chill for 8 hours or over night.

(you’ll end up with twice this much almond cheese)

To make the cheese log, cream the cream cheese the food processor or mixer. I used a food processor; either would work fine—I just find that the cream cheese gets blended much better this way. You can then transfer to a bowl and stir in everything else, or continue using the food processor.  Squeeze out any more liquid from the almond cheese and add them to the cream cheese along with the orange zest and thyme.

Pulse several times to combine. Layout a long piece of plastic wrap and spread the toasted almond slices on it. Scoop out the cheese onto the plastic, then wrap up the sides to create a log. This will take some finessing, so just go with how you feel most comfortable doing it.

Chill for a few hours and serve with crackers. As we were putting the food out for the party, someone had some blackberries and put them around the cheese—brilliant! Fresh fruit is ideal to accompany this cheese log. I know there’s some time involved in making this, but the steps are very easy and worth the effort. Enjoy!

 

Fruit and Nut Energy Bars July 29, 2011

Filed under: Snacks — epicureanvegan @ 10:28 am
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I came across these all natural energy bars on Oh She Glows. I made a couple of alterations like using almonds and sunflower seeds instead of walnuts, and using brown rice flour instead of kamut flour. They are chewy, crunchy, a little bit sweet, and ideal for on-the-go. They’re also great for munching on while you’re hiking. The only thing I found was that they didn’t hold together very well for cutting them up. I think part of it, is that I used too small of a pan even though I went with the size recommended in the original recipe. I suggest using a shallow baking sheet, not a 8″ baking dish.

INGREDIENTS:

1/3 C brown rice flour

1/8 tsp baking soda

1/8 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/3 C brown sugar

1 C almonds, toasted

1/2 C sunflower seeds, toasted

1/2 C dried cherries or craisins

12 dates (about a cup), pitted and chopped

1 C apricots, chopped

1 flax egg: 1 Tbs flax meal + 3 Tbs warm water

1 Tbs almond milk

1 tsp vanilla

DIRECTIONS:

Preheat oven to 350. Line a 9″x13″ baking sheet with parchment paper; set aside. Toast the almonds and sunflower seeds in a dry skillet over medium heat, stirring often until golden brown. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Stir in the nuts and fruit.

Combine the flax mixture with the vanilla and let it sit for 10 minutes. Add the flax meal and almond milk to the dry mix and combine well. Spread the mixture onto the prepared pan. You can press down pretty hard—I would say until the mixture is about a 1/2″ thick.

Bake for 33-35 minutes. Remove from the pan and let cool for 10 minutes.

Return it back into the pan and place in the freezer for another 10 minutes. Remove from the freezer, cool for 10 minutes and then cut into squares. I’m not sure what the rationale behind this cooling process is, especially since they still fell apart a little when I cut them, but that’s just what the recipe says to do . . .

No matter how they’re cut, they’re delicious. Enjoy!

 

The Ultimate Veggie Burger July 28, 2011

Filed under: Dinners,Lunches — epicureanvegan @ 12:35 pm
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This truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They’re simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.

INGREDIENTS:

1/4 C onion, diced (I used red onion)

1/2 tsp minced garlic

1-1/4 Tbs flax meal + 1/4 C warm water

1/2 C oats, ground into flour

3/4 C breadcrumbs (I used panko)

1/2 C grated carrot (This, I would grate pretty small-I shredded it and I think next time I’d chop them up more)

1/2 C black beans, mashed (but still a little chunky)

1/8 C fresh parsley, chopped

1/4 C almonds, chopped

1/4 C sunflower seeds

1/2 Tbs olive oil (I used 1/4 tsp)

1/2 Tbs tamari

3/4 tsp chili powder

1/2 tsp cumin

1/2 tsp oregano

Salt and pepper, to taste

4 hamburger buns

DIRECTIONS:

Preheat the oven to 350.  In a small bowl, combine the flax meal and warm water. I’m sure you could also use egg-replacer powder if you don’t have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.

With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.

Bake for 16 minutes, flip them over, then bake another 16 minutes.

The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun.

Enjoy!

 

Asian Veggie Salad with Almonds July 13, 2011

Filed under: Sides — epicureanvegan @ 9:03 am
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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.

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!

 

Herbed Almond Cheeze May 31, 2011

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 9:07 am
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It’s amazing what you can make with almonds! This recipe is the same as the Almond Cheeze Log, but this time, I added herbs to it. This cheeze is light and fluffy and the herbs are subtle. Feel free to add more than I did, but I think you’ll like this mild version.

INGREDIENTS:

1 C blanched almonds

1/4 C lemon juice

3 Tbs olive oil

1 clove garlic, peeled (I used minced)

1-1/4 tsp salt

1 Tbs fresh chives, chopped

1 Tbs fresh parsley, chopped

1/2 tsp dried dill

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 C cold water

Cheesecloth (a thin cotton napkin works great, too)

DIRECTIONS:

First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds with the chives and parsley.

Then, add the dill, onion powder, garlic powder, lemon juice, olive oil, garlic, salt and water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth or cloth napkin.

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band and refrigerate for several hours. Enjoy!

 

 

Chocolate-Espresso Balsamic Granola March 31, 2011

Filed under: Breakfasts,Sides,Snacks — epicureanvegan @ 3:50 pm
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Oh, 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 flavored 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.

Bake 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!

 

Almond Cheeze Log February 8, 2011

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 6:31 pm
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This fluffy, mild cheeze is outstanding. I originally posted the recipe for it back in December. I’ve made it a few times since then, and this time, made a log out of it and brought it to my neighbor’s Super Bowl Party. It was a hit. I use the cheese as a pizza topping, sandwich spread, and pasta topper. Just this morning I made breakfast tarts using it. I recommend making a double batch at a time since it does take a while—but I guarantee you’ll love it!

The guys were (almond) Cheeseheads for the day!

INGREDIENTS:

1 C blanched almonds

1/4 C lemon juice

3 Tbs olive oil

1 clove garlic, peeled (I used minced)

1-1/4 tsp salt

Cheesecloth (a thin cotton napkin works great, too)

Toasted walnuts or pecans

Agave nectar

DIRECTIONS:

First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds, lemon juice, 3 Tbs olive oil, garlic, salt and 1/2 C of cold water in a food processor until smooth.  Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth.

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band. I have found that a cloth napkin works really well for this—even better than cheesecloth.

Chill 12 hours or overnight. Discard any excess liquid—I squeezed a little more out. After it has chilled, spoon it onto a layer of plastic wrap and form a roll, or log.

Unwrap and roll it out onto a plate. Sprinkle the toasted walnuts or pecans on top and then drizzle with agave. Serve with crackers or Grannie Smith apple slices. I love this recipe (from Vegetarian Times) and even though you have to soak and chill a lot, it’s worth it.

 

Buttered Party Mix November 16, 2010

Filed under: Snacks,Vegan MoFo — epicureanvegan @ 3:39 pm
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Vegan MoFo, Day 16

So easy! And a great way to grab some protein. You can sub in pecans if you’d like—I’m just not a big fan. These are for an artist reception at the Northern Colorado Writers Association that is tonight. I’m also bringing my favorite hummus. The artist happens to be my mother-in-law, watercolorist-extraordinaire.

INGREDIENTS:

4 Tbs Earth Balance margarine, melted

1 Tbs garlic salt

1/2 tsp cayenne, or more for taste

1 C raw, unsalted cashews

1 C raw, unsalted walnuts

1 C raw, unsalted almonds

1/2 C sunflower seeds

DIRECTIONS:

Preheat oven to 300 and line a baking sheet with foil. In a medium bowl, combine the nuts, garlic salt and cayenne. Add the margarine and thoroughly combine. Layer onto the lined baking sheet and bake for about a half an hour. Stir and flip over the nuts. I know, that’s not easy, but you’ll be able to tell which side is which since the cooked side will be dry-looking. Bake another 20-30 minutes. Let cool, then transfer to an air tight container if not eating right away. Enjoy!

 

Sauteed Tofu with Shallots, Almonds, and Amaretto August 6, 2010

Filed under: Breakfasts,Dinners — epicureanvegan @ 5:02 pm
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This recipe, from Vegan Planet, was certainly yummy, but it struck us as more of a breakfast than a dinner meal. The tofu had a pancake-like texture and the amaretto gave it a sweet, syrup-y taste. It was delicious, but I could see serving it for breakfast or brunch, rather than dinner.

INGREDIENTS:

1-16 oz (I used 14 oz) pkg extra firm tofu, drained and pressed and cut into 1/4″ thick slices

1/4 C all purpose flour

Salt and black pepper

3 Tbs olive oil

4 shallots, thinly sliced lengthwise

1/2 C vegetable broth

1/4 C amaretto or other other almond-flavored liqueur

1/2 C slivered almonds, toasted

1 Tbs minced fresh parsley

DIRECTIONS:

Dredge the tofu in the flour. Season with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook until brown on both sides, 2-4 minutes per side. Remove from skillet, transfer to a plate; set aside.

Add the shallots to the skillet, cover and cook until tender, about 5 minutes. Add the broth and liqueur and heat almost to boiling. Reduce the heat to low, return the tofu to the pan, add the almonds and parsley, and simmer to infuse the tofu with the flavor of the sauce and heat through.

Serve hot and enjoy!

 

 
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