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Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls
 
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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.
Author:
Serves: 4
Ingredients
  • Bowls
  • 6 C cooked rice
  • 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
  • 1 Tbs olive oil
  • 2 red bell peppers, chopped
  • 2 carrots, shredded
  • 3 C spinach, chopped
  • 1 C green onion, sliced
  • 2 heads of broccoli florets
  • Chopped peanuts
  • Peanut Sauce
  • 2 cloves of garlic
  • ⅓ C peanut butter
  • ⅓ C tamari
  • 1 Tbs sesame oil
  • ⅛-1/4 C canned coconut milk or almond milk
Directions
  1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
  2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
  3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
  4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

 

 

Potato-Leek & Broccoli Soup with Tempeh Bacon

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Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganWe’ve had some mighty chilly weather lately—mostly in the form of wind, so by evening, we’re ready for a hot soup to warm the bones. This soup is easy to prepare (especially if you have an immersion blender) but if you don’t, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganINGREDIENTS:
5 Tbs Earth Balance Margarine, divided
4 cloves garlic, minced
3 leeks, chopped
4 stalks celery, chopped
2 heads worth of broccoli florets
2.5 lbs russet potatoes, peeled and diced
6 C vegetable broth
1 tsp shallot salt
1/2 tsp black pepper
3/4 tsp Herbs de Provence
1/2 C nutritional yeast flakes
4 Tbs flour
1 C warm almond milk
Daiya cheese shreds, optional

DIRECTIONS:
In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganAdd the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened. Using an immersion blender, blend the soup to your heart’s content . . . you can leave some chunks of potato and broccoli if you’d like. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.  In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

Potato-Leek & Broccoli Soup with Tempeh Bacon
 
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This soup is easy to prepare (especially if you have an immersion blender) but if you don't, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.
Author:
Ingredients
  • 5 Tbs Earth Balance Margarine, divided
  • 4 cloves garlic, minced
  • 3 leeks, chopped
  • 4 stalks celery, chopped
  • 2 heads worth of broccoli florets
  • 2.5 lbs russet potatoes, peeled and diced
  • 6 C vegetable broth
  • 1 tsp shallot salt
  • ½ tsp black pepper
  • ¾ tsp Herbs de Provence
  • ½ C nutritional yeast flakes
  • 4 Tbs flour
  • 1 C warm almond milk
  • Daiya cheese shreds, optional
Directions
  1. In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.
  2. Add the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened.
  3. Using an immersion blender, blend the soup to your heart's content . . . you can leave some chunks of potato and broccoli if you'd like.
  4. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.
  5. In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly.
  6. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

Paella Primavera

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Paella Primavera -- Epicurean VeganLike many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn’t have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I’ll try using barley instead of rice and maybe use zucchini instead of broccoli. It helps to have all of your ingredients chopped and ready to go first. Despite some prep work, this dish came together quickly and I liked that I only needed one pan.

Adapted from Vegetarian Times

INGREDIENTS:
1 Tbs olive oil
2 C broccoli florets
1 red bell pepper, chopped
6 green onions, sliced
3 C vegetable broth
3 garlic cloves, minced
1 C white rice
1 C corn kernels
12 pitted green olives, halved
12 pitted black olives, halved
1/4 C fresh parsley, chopped
Salt, pepper, and cumin, to taste

DIRECTIONS:
Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.

Paella Primavera -- Epicurean Vegan

Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.

Paella Primavera -- Epicurean Vegan

Stir in the corn and olives; cover and cook another 8 minutes.

Paella Primavera -- Epicurean Vegan

Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!

Paella Primavera
 
Print
Like many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn't have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I'll try using barley instead of rice and maybe use zucchini instead of broccoli. It helps to have all of your ingredients chopped and ready to go first. Despite some prep work, this dish came together quickly and I liked that I only needed one pan.
Author:
Ingredients
  • 1 Tbs olive oil
  • 2 C broccoli florets
  • 1 red bell pepper, chopped
  • 6 green onions, sliced
  • 3 C vegetable broth
  • 3 garlic cloves, minced
  • 1 C white rice
  • 1 C corn kernels
  • 12 pitted green olives, halved
  • 12 pitted black olives, halved
  • ¼ C fresh parsley, chopped
  • Salt, pepper, and cumin, to taste
Directions
  1. Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.
  2. Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.
  3. Stir in the corn and olives; cover and cook another 8 minutes.
  4. Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!

Curried Yam, Tofu & Broccoli

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Curried Yam, Tofu & Broccoli -- Epicurean VeganWe received our box of fruits and vegetables from Green Buffalo today and I was thrilled with the contents. I ended up using several ingredients from today’s delivery: the Napa cabbage, broccoli, one yam, and one of the two bunches of cilantro

I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

INGREDIENTS:
2 Tbs curry powder
2 Tbs fresh ginger, minced
2 tsp garlic, minced
2 tsp olive oil
1 medium yam, diced (about 1-3/4 C)
1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
1 can light coconut milk
1-1/2 C vegetable broth
1 head of broccoli florets
1 C fresh cilantro, chopped
4 green onions, sliced
1 Napa cabbage, torn
1/2 C peanuts

DIRECTIONS:
In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.

Curried Yam, Tofu & Broccoli -- Epicurean Vegan

Add the tofu and saute another 10 minutes.

Curried Yam, Tofu & Broccoli -- Epicurean VeganAdd the broth and coconut milk and bring to a low simmer. If the sauce doesn’t thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.

Curried Yam, Tofu & Broccoli -- Epicurean VeganMeanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.

Serve over the steamed greens and top with some peanuts. Enjoy!

Curried Yam, Tofu & Broccoli
 
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I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.
Author:
Ingredients
  • 2 Tbs curry powder
  • 2 Tbs fresh ginger, minced
  • 2 tsp garlic, minced
  • 2 tsp olive oil
  • 1 medium yam, diced (about 1-3/4 C)
  • 1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
  • 1 can light coconut milk
  • 1-1/2 C vegetable broth
  • 1 head of broccoli florets
  • 1 C fresh cilantro, chopped
  • 4 green onions, sliced
  • 1 Napa cabbage, torn
  • ½ C peanuts
Directions
  1. In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.
  2. Add the tofu and saute another 10 minutes.
  3. Add the broth and coconut milk and bring to a low simmer. If the sauce doesn't thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.
  4. Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.
  5. Serve over the steamed greens and top with some peanuts. Enjoy!

Mock Chicken Divan Pot Pie

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Mock Chicken Divan Pot Pie -- Epicurean VeganOkay, so this is pretty much one of the most delicious things I’ve ever made. So incredibly creamy and tasty; even the (soon-to-be) Seventh Grader had 3 helpings. The original recipe is from Vegetarian Times, but I made lots of changes such as using Boca chick patties instead of seitan and adding mushrooms to the mix. You will love this recipe and even non-vegans will be thoroughly impressed!

INGREDIENTS:
4 cups broccoli florets (about 2 medium-sized heads)
2 C mushrooms, diced
1-1/2 C prepared creamy portobello mushroom soup (Imagine brand–see below)
3/4 C light Vegenaise (see below)
1 tsp dry sherry or cooking sherry
1/4 tsp poultry seasoning (or use 1/8 tsp each of sage and thyme. I used Old Bay)
1/3 C nutritional yeast
4-5 Boca Chick patties, slightly thawed and diced
1/2 C Daiya mozzarella
1 sheet puff pastry, thawed

With the leftover mushroom soup, I used it to make Near East pilaf, instead of using water. Conveniently, the pilaf takes 20 minutes to cook—same as the cooking time for the pot pie.  It turned out amazing!

DIRECTIONS:
Preheat oven to 425. Place the oven rack in the bottom third of the oven. Coat a 11″x7″ baking dish with cooking spray; set aside. Steam the broccoli for 10-15 minutes; set aside. Meanwhile, whisk together the portobello soup, Vegenaise, sherry, seasoning and nutritional yeast. Add some salt and pepper, if you’d like.

I thawed the Boca patties in the microwave for about 45 seconds so that they’re a bit easier to cut.

Mock Chicken Divan Pot Pie -- Epicurean Vegan

Add the diced patties,broccoli, and mushrooms to the mayo mixture. Transfer to the prepared baking dish and top with the Daiya cheese. (If making the pilaf to go with this, I’d start heating the soup for it now . . .)

Mock Chicken Divan Pot Pie -- Epicurean Vegan

On a lightly floured surface, I rolled out the pastry sheet a bit more and then cut it into18 squares. I ended up with about 2 leftover squares, but I’m cool with that.

Mock Chicken Divan Pot Pie -- Epicurean Vegan

Place the squares (as evenly as you can–they don’t have to touch) on top of the broccoli mixture.

Bake for 20  minutes. The puff pastry pieces will be a beautiful golden brown. Enjoy!

Mock Chicken Divan Pot Pie -- Epicurean Vegan

Mock Chicken Divan Pot Pie
 
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Okay, so this is pretty much one of the most delicious things I've ever made. So incredibly creamy and tasty; even the (soon-to-be) Seventh Grader had 3 helpings. The original recipe is from Vegetarian Times, but I made lots of changes such as using Boca chick patties instead of seitan and adding mushrooms to the mix. You will love this recipe and even non-vegans will be thoroughly impressed!
Author:
Ingredients
  • 4 cups broccoli florets (about 2 medium-sized heads)
  • 2 C mushrooms, diced
  • 1-1/2 C prepared creamy portobello mushroom soup (Imagine brand--see below)
  • ¾ C light Vegenaise (see below)
  • 1 tsp dry sherry or cooking sherry
  • ¼ tsp poultry seasoning (or use ⅛ tsp each of sage and thyme. I used Old Bay)
  • ⅓ C nutritional yeast
  • 4-5 Boca Chick patties, slightly thawed and diced
  • ½ C Daiya mozzarella
  • 1 sheet puff pastry, thawed
  • With the leftover mushroom soup, I used it to make Near East pilaf, instead of using water. Conveniently, the pilaf takes 20 minutes to cook---same as the cooking time for the pot pie. It turned out amazing!
Directions
  1. Preheat oven to 425. Place the oven rack in the bottom third of the oven. Coat a 11"x7" baking dish with cooking spray; set aside. Steam the broccoli for 10-15 minutes; set aside. Meanwhile, whisk together the portobello soup, Vegenaise, sherry, seasoning and nutritional yeast. Add some salt and pepper, if you'd like.
  2. I thawed the Boca patties in the microwave for about 45 seconds so that they're a bit easier to cut.
  3. Add the diced patties,broccoli, and mushrooms to the mayo mixture. Transfer to the prepared baking dish and top with the Daiya cheese. (If making the pilaf to go with this, I'd start heating the soup for it now . . .)
  4. On a lightly floured surface, I rolled out the pastry sheet a bit more and then cut it into18 squares. I ended up with about 2 leftover squares, but I'm cool with that.
  5. Place the squares (as evenly as you can--they don't have to touch) on top of the broccoli mixture.
  6. Bake for 20 minutes. The puff pastry pieces will be a beautiful golden brown. Enjoy!

Vegetables Korma

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Vegetables Korma -- Epicurean VeganI saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

INGREDIENTS:
1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
3/4 tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped

DIRECTIONS:
Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you’d like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Vegetables Korma -- Epicurean Vegan

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Vegetables Korma -- Epicurean VeganServe over the barley, sprinkle with the peanuts, and enjoy!

Vegetables Korma
 
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I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.
Author:
Ingredients
  • 1 C barley
  • 4 medium tomatoes, cut into chunks
  • 1 white onion, cut into chunks
  • 3 Tbs fresh ginger, minced
  • 2 Tbs olive oil
  • 1 tsp garam masala or curry powder
  • ¾ tsp ground cardamom
  • 4 Tbs golden raisins (I used craisins)
  • 2 C broccoli florets
  • 1 C mushrooms, quartered
  • 1 can waterchestnuts, chopped
  • 1 zucchini, sliced then quartered
  • 1-15oz can garbanzo beans, drained and rinsed
  • ⅓ C coconut milk
  • Toasted peanuts, chopped
Directions
  1. Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you'd like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.
  2. Stir in the vegetables, garbanzo beans, and coconut milk. If it's too thick, add a bit more coconut milk. Season with salt and pepper, if you'd like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.
  3. Serve over the barley, sprinkle with the peanuts, and 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!

Broccoli Almond Sweet-and-Sour Tofu

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Broccoli Almond Sweet-and-Sour Tofu -- Epicurean VeganThere is definitely a method to this recipe and I learned that there are easier ways to make this dish than what the original recipe instructs. I also doubled the sauce recipe because I tend to wish I had done that with other sauces from this cookbook (Vegan Yum Yum). I’m glad I did because not only is the sauce delicious, it was made the tofu gooey with yumminess.

INGREDIENTS:
1 14-oz package extra firm tofu, drained
2 tsp egg replacer, plus 4 teaspoons water, mixed (I had to make a little more)
1/4 C cornstarch (Again, I needed a tad more)
1/4 C canola oil
1/2 C sliced almonds
1-2 cups steamed broccoli (I used 2 heads of broccoli)
Sesame seeds for garnish (optional)
Sweet and Sour Sauce: (recipe below is doubled)
6-1/2 Tbs seasoned rice vinegar
1/2 C plus 2 Tbs water (I left this out for a thicker sauce)
4 Tbs plus 4 tsp sugar
4 Tbs tamari
4 tsp ketchup
2 tsp molasses
1/2 tsp ginger powder
1 tsp salt
1-1/2 Tbs cornstarch, plus 2 Tbs water, mixed (I didn’t double this–didn’t need to)

DIRECTIONS:
Slice the tofu into triangles or cubes. Toss the tofu with the end replacer/water mixture until coated . I would use a large ziploc bag–much easier than a bowl. Then toss in cornstarch. Again, I recommend using a ziplock bag for this and coat each piece thoroughly.

I would then make the sauce. You can also make it while frying the tofu, but I found it hard to do both at the same time. To make the sauce: In a small saucepan, mix rice vinegar, water (if using), sugar, tamari, ketchup, molasses, ginger powder, and salt and whisk over medium heat until the sugar and salt is dissolved. Add the cornstarch/water mixture and whisk until the sauce thickens.

Place the tofu in the hot oil—you can do all at once, or in batches. I transferred pieces to a plate lined with paper towels. Fry for 3-5 minutes on each side until golden brown. Add the almonds right before removing the tofu. (I did this after I drained the oil first). I then combined the tofu, sauce, and almonds in a large bowl and stirred to thoroughly coat the tofu. I served over rice and the steamed broccoli and topped with toasted sesame seeds.

Recipe source: Vegan Yum Yum

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