Portobello Wraps

Portobello Wraps -- Epicurean Vegan

After the delicious portobello wrap I had at Ouray Brewery last weekend, I decided to make my own. I had purchased some Vegenaise Chipotle Spread a couple of weeks back and figured it was high time to try it out.

This certainly has a zip to it, so go easy if you’re not keen on really spicy food. However, I did use chipotle olive oil and cumin in this meal, so that could have added some heat as well. Overall, an excellent spread or dipping sauce, plus dinner was ready in about 15 minutes.

INGREDIENTS:

3 large portobellos, washed, stems removed, and cut into slices
1/4 of a medium head of red/purple cabbage, sliced into strips
1/2 of a large red onion, cut into strips
Olive oil
1/4 to 1/2 tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: Black olives, sliced

DIRECTIONS:

In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.

Portobello Wraps -- Epicurean Vegan

Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.

Portobello Wraps -- Epicurean Vegan

Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Portobello Wraps -- Epicurean Vegan

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls -- Epicurean Vegan

The (soon-to-be) Eighth Grader picked these out from Lightlife. The original recipe is for 12 rolls, but one large head of cabbage had about 8 good leaves to use, so we had some leftover filling. If you plan on making 12, you’ll probably want to pick up 2 heads of cabbage. These we actually pretty easy to make and were really flavorful and delicious, not to mention healthy. One roll is only 275 calories! You can also customize these rolls to suit your tastes—mix it up by adding your favorite ingredients. Next time, I’ll try mushrooms and zucchini. Keep in mind, the recipe calls for cooked rice, so you’ll want to get that going first. Also, you’ll need to steam the leaves ahead of time as well.

INGREDIENTS:

1 pkg Gimme Lean “beef”
2 Tbs olive oil
8-12 cabbage leaves
1 large onion, chopped
1 green bell pepper, chopped
2 cloves of garlic, minced
2 C cooked rice
15 oz can tomato sauce
Salt and pepper, to taste
2 tsp vegan Worcestershire sauce
3 Tbs brown sugar
3 Tbs cider vinegar
2-4 Tbs water

Stuffed Cabbage Rolls -- Epicurean Vegan

DIRECTIONS:

Preheat oven to 350. Bring a large pot of water to a boil. Add the cabbage leaves, remove from heat, cover, and let sit for 10 minutes. In a large skillet, heat the olive oil. Add the garlic, onions, and peppers and cook until tender.

Stuffed Cabbage Rolls -- Epicurean Vegan

Add the Gimme Lean. You could chop it up before adding it, or just dice it up with a spatula in the pan. You’ll want small clumps, or pieces. Add the Worcestershire sauce, salt, and pepper and continue cooking until the “beef” begins to brown.

Stuffed Cabbage Rolls -- Epicurean Vegan

Add the rice…

Stuffed Cabbage Rolls -- Epicurean Vegan

In a small bowl, whisk together the tomato sauce, brown sugar, and cider vinegar. Reserve a 1/4 cup; set aside. Add the remaining sauce to the pan and combine it well with the veggie mixture. After you’ve drained the cabbage leaves, pat them dry. Lay a leaf out flat and add about a 1/3 cup of the mixture in the center.

Stuffed Cabbage Rolls -- Epicurean Vegan

Fold in the sides, then roll up. You can also secure it with a toothpick if needed, but I found that these rolled up fine and stayed put.

Stuffed Cabbage Rolls -- Epicurean Vegan

Place the rolls in a 9×13 baking pan. Pour about 2-4 Tbs of water int he bottom of the pan to keep the leaves moist.

Stuffed Cabbage Rolls -- Epicurean Vegan

Mix 2 Tbs of water with the reserved 1/4 cup of sauce and pour it over the rolls.

Stuffed Cabbage Rolls -- Epicurean Vegan

Cover and bake for 35-40 minutes. Enjoy!

Cabbage and Portobello Tacos

Cabbage and Portobello Tacos -- Epicurean VeganSorry for the absence! I’m back and ready to cook! These veggie tacos were certainly well-received last night by the family. Maybe it’s because I haven’t had much time to cook for them lately, but whatever the reason, they made this vegan trio happy.

INGREDIENTS:

2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 medium onion, sliced
2 medium zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced into wide strips
Corn taco shells

Seasonings: (mild)

1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
1/2 tsp salt

The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices

Cabbage and Portobello Tacos -- Epicurean Vegan

Cabbage and Portobello Tacos -- Epicurean Vegan

DIRECTIONS:

Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.

Cabbage and Portobello Tacos -- Epicurean Vegan

Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.

Cabbage and Portobello Tacos -- Epicurean Vegan

Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Cabbage and Portobello Tacos -- Epicurean Vegan

Kale & Cabbage Salad with Lemony-Almond Butter Dressing

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean VeganOkay, this is probably my favorite dressing I’ve made so far. Love it! It has just a hint of lemon and with the ginger, goes fabulous with the almond butter. There’s some prep work involved here, but if can, make this the night before and you won’t be able to wait for lunch!

INGREDIENTS:

Salad:

2 large bunches of kale, stems removed and chopped
1/4 of a red/purple cabbage, diced
1 bell pepper (red, orange or yellow), diced
1 C carrot, shredded or finely chopped
3 stalks celery, chopped
1 small red onion, diced small
1/3 C sunflower seeds

Dressing:

1/4 C tahini
1/3 C + 1 Tbs almond butter
1″ piece of ginger, chopped2 cloves garlic, minced
2-3 Tbs lemon juice
1 Tbs miso (light, yellow or red)
1/4 C nutritional yeast
1/8 C water

DIRECTIONS:

In a large bowl, combine all of the salad ingredients.

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean Vegan

Combine all of the dressing ingredients in the blender—except the water—just start with a little and add more as you blend it to reach the consistency you want. You may need more than the 1/8 cup. It also depends on how lemony you want it—you can thin it out with more lemon juice if you’d like. Blend until smooth.

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean Vegan

You can pour the dressing over the salad, just a little at time to coat the salad, or serve on the side and mix into individual servings. Yields about 1-1/2 cups. Enjoy!

Veggie BBQ Tacos

Veggie BBQ Tacos -- Epicurean VeganI was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

INGREDIENTS:
BBQ Sauce:
1-1/2 Tbs ketchup
1/2 tsp agave
1 Tbs Worcestershire sauce
1/4 tsp to 1 tsp prepared horseradish (depending on how hot you want it)

Tacos:
1 tsp olive oil
1-1/2 C sliced mushrooms
1/2 C diced mild bullnose peppers (Thanks, GBF)!
1/2 C shredded carrot
3/4 C diced red cabbage
1/2 a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones–of course, I didn’t have any)
2 Tbs chopped red onion (Thanks, GBF)!
1/2 C sliced cherry tomatoes (Thanks, GBF)!
1/2 C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula—Thanks, GBF)!
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Mild Bullnose Peppers

La Tortilla Factory Hand Made Style

DIRECTIONS:
To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better). To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It’s gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.

Veggie BBQ Tacos -- Epicurean Vegan

Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Hash Brown and Spinach Frittata

Hash Brown and Spinach Frittata -- Epicurean VeganI  love making breakfast frittatas. They’re so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don’t add any other spices or seasonings to this dish, but feel free to add some if you’d like. Some fresh cilantro would be a great addition.

INGREDIENTS:
1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you’d like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
1/4 C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

DIRECTIONS:
Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.

Hash Brown and Spinach Frittata -- Epicurean VeganStir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.

Hash Brown and Spinach Frittata -- Epicurean VeganTop with the remaining cheese and the diced tomatoes. Bake for 15 minutes.

Hash Brown and Spinach Frittata -- Epicurean Vegan

Let it cool for about 5 minutes, then slice into it and enjoy!

Red Cabbage Slaw with Truffle Dressing

Red Cabbage Slaw with Truffle Dressing -- Epicurean VeganI’ve had this recipe in mind for a couple of weeks since we received a red cabbage from Green Buffalo Food. Every time I opened the fridge, it would remind me that I have to make something with it, and soon. Even after two weeks (and being organic) I was shocked that it was still in great condition. Whew!


Red Cabbage Slaw with Truffle Dressing -- Epicurean Vegan

INGREDIENTS:
Slaw:
1 red cabbage, sliced, then chopped
1 bell pepper, any variety, sliced thin
6-8 green onions, sliced

Dressing:
1/2 C Vegenaise
3 Tbs Tofutti sour cream
1 Tbs nutritional yeast
1 Tbs balsamic vinegar
1/2 tsp truffle oil
1/2 tsp celery salt
1/4 tsp dry mustard
1/8 black pepper
1 Tbs water

DIRECTIONS:
In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!

Cabbage Rolls

Vegan MoFo, Day 27

I had such high hopes for this dish, but frankly it was a disaster. Well, the journey to the end result, that is. The first red flag was that the cabbage had been sliced, so the leaves weren’t very usable. So I opted for romaine leaves and the second red flag was that they had gotten frozen in the fridge, so some of them were damaged. Did that stop me? Of course not, but it wasn’t without some colorful language. It was like a horror movie. I knew I should have turned around from the ominous signs in the  kitchen and got the hell out of there. But I stayed. I fought. And crawled out from the carnage a hour later. There had to be a easier way. Iceberg lettuce. I think that would have worked so much better. No horror movie re-enactments necessary.

INGREDIENTS:

Olive oil

1 tsp garlic, minced

1 C rice, uncooked

1 C vegetable broth

1/2 red bell pepper, diced small

1/2 small onion, diced small

1-1/2 C shiitake mushrooms, diced

1 Apple-Sage Field Roast sausages, torn into small pieces

1/3 C walnuts, chopped

8-10 large iceberg lettuce leaves

Salt and pepper, to taste

Sauce:

1/2 tsp dried marjornam

1/4 tsp salt

1/4 tsp pepper

4 green onions, or 1 large leek, chopped

4 Tbs Earth Balance margarine

1/2 C vegetable broth

1/2 C sherry

2-4 Tbs flour

DIRECTIONS:


Preheat oven to 300–just to keep stuff warm. In a medium skillet, cook the rice in the vegetable broth. In a large skillet, heat olive oil and garlic. Add bell pepper and onion. Saute for 3 minutes, then add the Field Roast and shiitake mushrooms. Saute until the mushrooms soften, then stir in the cooked rice.

So here is where the Wes Craven-esque stuff started to happen. I couldn’t get the cabbage leaves apart in one nice piece. I was able to get a few unscathed leaves, so I steamed them for just a couple of minutes to soften them a little. I didn’t have enough, so I pull out some (half-frozen) romaine lettuce which wouldn’t cooperate and roll up well.

I did the best I could . . .

I placed each roll in a 9×13″ pan, covered with foil, then placed them in the warm oven. To prepare the sauce, heat the margarine in a small saucepan, add the leeks or green onions. I had about 3 shiitake mushrooms leftover, so I diced them up and added them then, too. Combine the flour, marjoram, salt, and pepper in a small bowl, then whisk into the saucepan. Immediately add the broth and sherry and whisk thoroughly. Add more flour, if needed, to reach a desired consistency. Serve with rolls with sauce ladled over them.

So the end result was good, but the process was so much more painful than it needed to be. Have you ever tried a similar recipe?  Have any suggestions?

Potato-Leek Breakfast Casserole

As some of you may already know, I LOVE to make breakfast stuff, I just don’t always have the time. This morning is rainy and chilly and a good morning to stay in. So since we get lots of vegetables from our CSA, I usually have to have at least one meal a week where I need to raid the refrigerator of on-the-verge produce that needs to get eaten. Oftentimes, its a mixture of stuff you wouldn’t think of putting together, but you’d be surprised how well vegetables get along with each other! Of course, I had to add my favorite go-to protein. . .Field Roast! A shocker, huh? Because of the flavor and spices in the grain meat, there is no need for a long list of spices, plus you’re getting 23 grams of protein per link! If you have the time, this is a great way to start the morning, or serve at brunch.

Cute little potatoes from the CSA–perfect for a dish like this!

INGREDIENTS:

Olive oil

1-1/2 C red potatoes, diced

2 leeks, chopped (mostly white parts, with some green)

1/3 of a napa cabbage, chopped

1/2 a bell pepper, diced (any variety)

1-2 Field Roast sausage links, Mexican Chipotle flavor

Salt and pepper, to taste

1-1/2 C vegan cheddar, shredded and divided (or use a mixture with vegan Jack and cheddar)

1-1/2 to 2 cups hearty cracker crumbs

DIRECTIONS:

Preheat oven to 350. In a 9×13 baking dish, line the bottom with the crackers. I like a hearty cracker that won’t fall apart. I just scoured our pantry and used a variety of leftovers–some stone-ground wheat ones and some Ritz-like ones. I would stay away from Triscuits–they make it too dry. Layer on about 1/2 of the cheddar cheese onto the cracker crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet, heat about 2 tablespoons of olive oil. Add the potatoes and cook for about 10 minutes, covered. but stirring occasionally. Add the bell peppers and leeks and cook another 5-10 minutes.

Next, add the cabbage and Field Roast. Don’t worry about chopping the cabbage up too small—it will cook down and wilt quite a bit. Season with a little salt and pepper.

When the potatoes are a little soft, but still with some crunch, layer vegetable mixture onto the cracker crust. Top with the rest of the cheese and bake, covered for 20 minutes. If the cheese isn’t melted enough, uncover and bake another 3-4 minutes.

Enjoy!

Asian Coleslaw

We received another head of cabbage from our CSA this week and I wanted to try making an Asian version of coleslaw.

I don’t think I’ve ever seen a cone-headed cabbage before. . .anyway, this is would great as a side dish, in a wrap with Asian-spiced seitan, baked tofu strips, or with plum sauce and sauteed tempeh.

INGREDIENTS:

1 head of cabbage, sliced thin/shredded

3 Tbs rice vinegar

3 Tbs vegetable oil

1-1/2 Tbs Shoyu (you can also use tamari or soy sauce)

1-1/2 Tbs brown sugar

1 Tbs grated ginger root

1 tsp garic, minced

1 large carrot, grated

1 yellow or red bell pepper, sliced thin

1/2 C fresh cilantro, finely chopped

1/8 C Vegenaise

3 green onions, sliced thin

1/4 C sunflower seeds

1/4 C slivered almonds

DIRECTIONS:

In a large mixing bowl, whisk together vinegar, vegetable oil, shoyu, brown sugar, ginger root, Vegenaise, and garlic. Add cabbage, carrot, bell pepper, green onions, cilantro, sunflower seeds, and slivered almonds. With a rubber spatula, fold and stir all the ingredients together until well combined. Enjoy!

For this, I layered on some plum sauce, the coleslaw and some teriyaki baked tofu on a tortilla, then warmed it in the microwave for about 20 seconds.  Fold in half and enjoy a quick and tasty lunch or dinner!