Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation
  • Home
  • About
  • Recipes
  • Information
    • What the heck is that?!
    • Watch & Learn
    • Calcium
    • Protein
  • Contact

Asian Coleslaw

August 14, 2010 by epicureanvegan

Asian Coleslaw -- Epicurean VeganWe 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!

Asian Coleslaw -- Epicurean VeganFor 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!

Filed Under: Sides Tagged With: Asian, cabbage, carrot, slaw

Easy Cole Slaw

August 3, 2010 by epicureanvegan

Easy Cole Slaw -- Epicurean VeganWe received a head of cabbage in our CSA this week, and as I stared at it, wondering what to do with it, I ended up with the obvious: cole slaw. The original recipe is from Bobby Flay and all I had to do was veganize it—pretty simple. I really like the flavors in this slaw—not too tangy, but not bland like some slaws tend to be.

INGREDIENTS:
1 head green cabbage, finely shredded ( I think a combo of red and green would be great)
2 large carrots, finely shredded
3/4 cup Vegenaise
2 tablespoons Tofutti sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt,
Salt and freshly ground pepper

DIRECTIONS:
Combine the shredded cabbage and carrots in a large bowl.

Easy Cole Slaw -- Epicurean VeganWhisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl.

Easy Cole Slaw -- Epicurean VeganAdd to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. Enjoy!

Filed Under: Sides Tagged With: cabbage, cole slaw, fast and easy, salad

Breakfast Frittata

June 23, 2010 by epicureanvegan

Breakfast Frittata -- Epicurean VeganI absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:
Crust:
1 small pkg. sliced mushrooms (about 1-1/2 cups)
1 small onion, diced
3/4 C crackers, broken into medium-sized pieces
1 garlic clove, minced
Olive oil
A couple dashes of: thyme, rosemary, parsley, and smoked paprika
Filling:
I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.
Salt and pepper to taste
Vegan cheddar, shredded

DIRECTIONS:
Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

Breakfast Frittata -- Epicurean VeganIn the same pan, saute the potatoes, cabbage, and bell pepper.

Breakfast Frittata -- Epicurean VeganSeason with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Breakfast Frittata -- Epicurean VeganThen another layer of cheese. (Moe came to investigate what I was doing):

Breakfast Frittata -- Epicurean VeganBake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!

Breakfast Frittata -- Epicurean Vegan

Filed Under: Breakfasts Tagged With: brunch, cabbage, frittata, mushrooms, potatoes, Vegan

Portobello Tacos with Salsa Verde

May 4, 2010 by epicureanvegan

Portobello Tacos with Salsa Verde -- Epicurean VeganThis recipe from Vegetarian Times serves 6–easily. The salsa verde–at least 10! It makes a lot of sauce, so next time I’ll probably halve the recipe for that. I also found the sauce a bit bland, so I added a bit more salt. The original recipe is for grilled portobellos, but I decided to saute them. These were very yummy and the marinade was simple and delicious.

INGREDIENTS:
Marinade:
1/3 C canola oil
3 Tbs balsamic vinegar
1 tsp black pepper
Tacos:
6 large portobello mushroom caps
6-6″ soft corn tortillas (can easily get 12 tacos from this recipe–and I think I prefer flour tortillas)
2 avocados, sliced
2 C chopped tomatoes
3 C shredded cabbage
Vegan sour cream
Salsa Verde:
4 tomatillos, chopped (or 1 C canned)
1 large green bell pepper or poblano chili, roughly chopped (I used the bell pepper–may have been why I found it bland)
1 large bunch fresh cilantro, leaves only
1 medium onion, chopped
3 cloves garlic, minced
3 Tbs agave nectar
1-1/4 C canola oil
1 tsp black pepper
1/2 tsp salt

DIRECTIONS:
If using the grill, preheat grill for high heat.

To make marinade: Combine all ingredients in a small bowl.

To make tacos: Brush mushroom caps with marinade. Grill mushrooms 3-5 minutes per side. Cool until easy to handle, then slice into strips. (I actually poured the marinade in a zip lock bag and added the mushrooms, letting them marinate for about an hour. Then I sliced them and sauteed them in a large skillet for about 5 minutes).

Portobello Tacos with Salsa Verde -- Epicurean VeganTo make salsa verde: Puree all ingredients in a food processor 1 minute or until smooth. Pour salsa over mushroom strips and let stand 10-15 minutes. (I just scooped a couple of tablespoons of the salsa into the taco).  Lightly warm tortillas 15 seconds per side in a skillet or in grill.

Portobello Tacos with Salsa Verde -- Epicurean VeganFill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each with sour cream, if using. Enjoy!

Filed Under: Dinners Tagged With: cabbage, Mexican, Portobellos, salsa, tacos, tortillas

  • « Previous Page
  • 1
  • 2

Connect

  • Email
  • Facebook
  • Pinterest
  • Twitter

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
Read More

Subscribe

Enter your email address to receive recipes to your inbox.

Links To Visit

Animal Place Sanctuary
Disease Proof
Doctor Yourself
More....

Top Posts & Pages

  • Pasta with Creamy Coconut-Mushroom Sauce
  • Coconut-Lemon Bundt Cake
  • Edamame Spaghetti with Lemon-Garlic Sauce
  • Creamy Dill and Chive Potato Salad
  • Sweet Potato, Black Bean & Kale Tacos

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme

© 2025 · Epicurean Vegan · Designed by: Upperdale Designs on the Genesis Framework· WordPress · Log in · Return to top of page