carrots Archives - Epicurean Vegan

Glass Noodles & Carrots with Peanut-Sesame Sauce

July 30, 2017 by Epicurean Vegan

I’m learning how to think small. The College Student is well, off to college this fall, and frankly, he’s rarely home for dinner these days between his busy work and social schedules. Thus, thinking small. Or least, smaller. Admittedly, I struggle with figuring out portions, so cooking for two is certainly a challenge. It does help to use small ingredients like this package of Sweet Potato Glass Noodles (3.5-oz) and these wee little carrots from our garden:

The joy of cooking for two means saving money at the grocery store and saving time in the kitchen; these bowls are fresh and flavorful in less than 30 minutes. The downside? No leftovers.

INGREDIENTS:
3.5-oz pkg. Sweet Potato Glass Noodles
6-8 small carrots, sliced thin (about 2 cups)
1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
Sesame seeds
Peanut-Sesame Sauce
1-1/2 Tbs creamy peanut butter
4 Tbs soy sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
2 Tbs mirin
1/2 tsp lime juice
1/2 tsp brown sugar
1 garlic clove, minced
1 Tbs grated ginger root

DIRECTIONS:

Steam the carrots until softened, about 12-15 minutes. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.

Whisk together all of the sauce ingredients.

Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

Glass Noodles & Carrots with Peanut-Sesame Sauce

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Epicurean Vegan

Serves: 2

Ingredients

3.5-oz pkg. Sweet Potato Glass Noodles
6-8 small carrots, sliced thin (about 2 cups)
1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
Sesame seeds
Peanut-Sesame Sauce
1-1/2 Tbs creamy peanut butter
4 Tbs soy sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
2 Tbs mirin
½ tsp lime juice
½ tsp brown sugar
1 garlic clove, minced
1 Tbs grated ginger root

Directions

Steam the carrots until softened, about 12-15 minutes.
Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.
Whisk together all of the sauce ingredients.
Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies

July 23, 2015 by Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
DIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.

Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

I love these types of meals, but I have to admit, I didn't know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they're simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You'll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you're in business.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into ¼" pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
4-5 green onions, sliced
½ C Pepitas
Tahini-Curry Sauce
½ C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
⅓ C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.

Directions

Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

September 29, 2014 by Epicurean Vegan

You’re going to need a big bowl to fit in all this goodness. It’s easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they’re gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

INGREDIENTS:
2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
1/2 C pepitas
Cashew-Coconut Curry Sauce:
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

DIRECTIONS:
To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned. Steam the cauliflower florets for about 8-10 minutes—not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little—only a couple of minutes.

Once the rice and lentils are done, fluff with a spoon. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

You're going to need a big bowl to fit in all this goodness. It's easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they're gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

Author: Epicurean Vegan

Serves: 6

Ingredients

2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
½ C pepitas
.
Cashew-Coconut Curry Sauce:
.
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

Directions

To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes.
This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower.
For the tofu, I just sauteed the cubes in a dry skillet until slightly browned.
Steam the cauliflower florets for about 8-10 minutes---not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch.
To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little---only a couple of minutes.
Once the rice and lentils are done, fluff with a spoon.
To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Wild Mushroom & Miso Soup

December 11, 2013 by epicureanvegan

For mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker. This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters—perfect for fighting off the winter chills and colds.

INGREDIENTS:
1 (1/2 oz) pkg dried porcini mushrooms (I could only find the 3/4 oz package, which I used all of)
1 C hot water (I added a bit more since I used more mushrooms)
1 Tbs olive oil
2 leeks, (mostly white parts and a little of the green) sliced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves of garlic, minced
1 tsp salt
1/2 tsp cracked peppercorns (I used ground—didn’t have the peppercorns)
1 bay leaf
8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more–they cook down quite a bit)
8-oz cremini mushrooms, stems removed and quartered (Again, I’d add more)!
6 C vegetable broth
1 C water
1/4 C miso
Optional: fresh snipped chives

DIRECTIONS:
In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.

Transfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.

Cover and cook on high for 3 hours OR on low for 6 hours. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Wild Mushroom & Miso Soup

For mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker. This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters---perfect for fighting off the winter chills and colds.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 (1/2 oz) pkg dried porcini mushrooms (I could only find the ¾ oz package, which I used all of)
1 C hot water (I added a bit more since I used more mushrooms)
1 Tbs olive oil
2 leeks, (mostly white parts and a little of the green) sliced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves of garlic, minced
1 tsp salt
½ tsp cracked peppercorns (I used ground---didn't have the peppercorns)
1 bay leaf
8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more--they cook down quite a bit)
8-oz cremini mushrooms, stems removed and quartered (Again, I'd add more)!
6 C vegetable broth
1 C water
¼ C miso
Optional: fresh snipped chives

Directions

In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside.
In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.
Transfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.
Cover and cook on high for 3 hours OR on low for 6 hours.
Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Gnocchi with Roasted Vegetables

October 24, 2013 by epicureanvegan

My mom made this dish for me a few weeks ago and I’ve been anxious to make it for the family. It’s so easy to prepare. The only difficult part was actually finding this fancy little product . .

My mom had used Knorr’s Vegetable Homestyle Stock, but I had a hell of time finding it—or I should say, finding the vegetable flavor. Of course the beef, chicken, and low-sodium chicken ones seemed to be available, but us vegemites seem to get left out. I eventually found them at Safeway, but only one of the two Safeways in town (Taft and Drake for you locals). Anyway, this stock is ideal for this dish. It’s extremely concentrated; like a paste, so all I had to do was add a little water, and volia! it was ready.

The gnocchi on the other hand, was pretty easy to find . . .

INGREDIENTS:
1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi

DIRECTIONS:
Preheat the oven to 400. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don’t want the veggies dripping with oil; use enough to just barely coat them. Season with salt and pepper. Transfer to a baking sheet. I used two pans—the vegetables won’t roast evenly if the pan is too crowded; they’ll steam instead.

I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper). All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in. In a small measuring cup, combine two tubs of the Knorr stock with about 1/2 C of water. Heat in the microwave for about a minute.

The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured 1/4 C of the stock to each pan and coated everything well. I ended up combining both pans into one . . .

That’s it! So delicious . . . enjoy!

Gnocchi with Roasted Vegetables

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi

Directions

Preheat the oven to 400.
Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl.
Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don't want the veggies dripping with oil; use enough to just barely coat them.
Season with salt and pepper.
Transfer to a baking sheet. I used two pans---the vegetables won't roast evenly if the pan is too crowded; they'll steam instead.
I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper).
All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.
In a small measuring cup, combine two tubs of the Knorr stock with about ½ C of water. Heat in the microwave for about a minute
The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured ¼ C of the stock to each pan and coated everything well. I ended up combining both pans into one.
Enjoy!

Tempeh Lettuce Wraps

May 14, 2013 by epicureanvegan

Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they’re fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That’s the beauty of these . . . they’re so versatile.

INGREDIENTS:
Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn’t have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
1/4 C fresh mint, chopped
1/8 C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
1/4 tsp brown sugar
Sauce:
1/8 C lime juice
1/8 C water
1/8 C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
1/2 tsp brown sugar
1 Tbs yellow miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
1/2 C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves

DIRECTIONS:
Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you’re left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.

Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.

Since you were so efficient in your prep work . . . 😉 you’re ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Tempeh Lettuce Wraps

Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they're fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That's the beauty of these . . . they're so versatile.

Author: Epicurean Vegan

Serves: 4

Ingredients

Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn't have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
¼ C fresh mint, chopped
⅛ C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
¼ tsp brown sugar
Sauce:
⅛ C lime juice
⅛ C water
⅛ C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
½ tsp brown sugar
1 Tbs yellow miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
½ C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves

Directions

Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you're left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.
Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.
Since you were so efficient in your prep work . . . 😉 you're ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Creamy Wild Rice Soup

April 11, 2013 by epicureanvegan

Colorado weather has been staying true to form, showing us just how schizophrenic it can be in the springtime. We’ve had 70 degree days and suddenly, we’re hitting the 20s and getting snow. Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it’s so easy. I have to say, this is probably one of my favorites—rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉

INGREDIENTS:
1 Tbs olive oil
3 cloves garlic, crushed or minced
2-3 celery stalks, sliced thin
1 medium onion, diced
7 C vegetable broth
1 C wild rice mix (I used Whole Foods 365 Everyday brand)
1 large russet potato, peeled and diced
1 carrot, grated
2 bay leaves
Salt and pepper
1 Tbs nutritional yeast
4 Tbs Earth Balance
6 Tbs flour (any variety)
2 C almond milk

DIRECTIONS:
In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.

Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.

Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You’ll have a thick, batter-like consistency. Slowly add the almond milk—a little at time—and continue to stir until it is all incorporated and thickens. This shouldn’t take more than 8-10 minutes.

Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!

Creamy Wild Rice Soup

Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it's so easy. I have to say, this is probably one of my favorites---rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉

Author: Epicurean Vegan

Serves: 6

Ingredients

1 Tbs olive oil
3 cloves garlic, crushed or minced
2-3 celery stalks, sliced thin
1 medium onion, diced
7 C vegetable broth
1 C wild rice mix (I used Whole Foods 365 Everyday brand)
1 large russet potato, peeled and diced
1 carrot, grated
2 bay leaves
Salt and pepper
1 Tbs nutritional yeast
4 Tbs Earth Balance
6 Tbs flour (any variety)
2 C almond milk

Directions

In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.
Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.
Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You'll have a thick, batter-like consistency. Slowly add the almond milk---a little at time---and continue to stir until it is all incorporated and thickens. This shouldn't take more than 8-10 minutes.
Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!

Hearty Vegetable Stew

January 6, 2013 by epicureanvegan

The guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

INGREDIENTS:
1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
1/4 C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.

Whisk in the wine and let it simmer for about 2 minutes.

Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf. Cover and let simmer over low to medium heat for 15-20 minutes.

Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much—you don’t want them mushy. Add the minced onions and mushrooms and let them cook down a little—about 5-7 minutes. The soup wasn’t quite as thick as I wanted it, so I mixed together the arrowroot with just over an 1/8 cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Hearty Vegetable Stew

Prep time

15 mins

Cook time

1 hour 10 mins

Total time

1 hour 25 mins

Author: Epicurean Vegan

Serves: 4

Ingredients

1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
¼ C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
½ tsp dried rosemary
1 bay leaf
½ tsp dried thyme
1 tsp salt
½ tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

Directions

In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.
Whisk in the wine and let it simmer for about 2 minutes.
Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf.
Cover and let simmer over low to medium heat for 15-20 minutes.
Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much---you don't want them mushy.
Add the minced onions and mushrooms and let them cook down a little---about 5-7 minutes.
The soup wasn't quite as thick as I wanted it, so I mixed together the arrowroot with just over an ⅛ cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Immune-Boosting Salad with Baked Tempeh

December 18, 2012 by epicureanvegan

Whether or not you’re fighting a cold or illness, this is the perfect salad to eat to boost your immune. No one wants to be sick during the holidays. It also doesn’t help that we tend to not eat or drink as healthy during these yuletide times. Instead of throwing back some harmful meds with a measly glass of OJ while you’re sick, head for the fridge (or ask someone politely) to fix this cold-fighting bowl of awesomeness. If anything, steam some kale, eat a raw orange bell pepper, and a bowl full of white mushrooms. Then repeat.

INGREDIENTS:
1 bunch of kale, torn from stem and chopped small (high in iron, vitamins C, A & K, antioxidants, omega-3s (anti-inflammatory), fiber, and calcium)
1 small bunch of spinach, stems removed and chopped small (1 C=337% of the RDA of vitamin A!! vitamin C, vitamin E, vitamin K, beta-carotene, manganese, zinc and selenium)
1 orange bell pepper, chopped small (vitamin C and B-6, fiber, and antioxidants)
10-12 white mushrooms, stems removed and chopped, (great sources of potassium, riboflavin, niacin, and selenium. They’ve also been proven to reduce the risk of breast and prostate cancers)
2 large carrots, shredded (beta carotene, vitamin A, cancer-preventing properties, and alpha-carotene and lutein, which fight heart disease)
6-7 green onions, sliced thin (Quercetin, an antioxidant and anti-histamine, chromium, vitamin C, fiber, manganese, vitamin B6, potassium, and copper)
1/2 C pepitas (high in vitamins C, D, E, and K. They are rich in beta carotene (that is converted into vitamin A in the liver), rich in the eye protective carotenoid lutein. A handful of these will deliver 9 grams of protein, along with manganese, magnesium, phosphorous, iron, copper and zinc. They are also rich in omega-3 fats and are also shown to reduce inflammation. Definitely a super food!)

Dressing:
2 cloves garlic, cut in half (boosts hydrogen sulfide production=protects against various cancers, including breast, prostate and colon cancer and protects the heart. Raw garlic’s antimicrobial fights viruses, bacteria, parasites and fungi. Its also helps fight asthma, bronchitis, inflammation, rashes, bug bites, tooth aches, ear infections and other infections i.e. Staph and MRSA. Unlike antibiotics that weaken your immune system, garlic actually boosts your immune system)
1/3 C sunflower seed butter (calcium, iron, zinc, phosphorus, copper, manganese, and magnesium. Also a great source of B vitamins: thiamin, riboflavin, and niacin, and B6, folate, and pantothenic acid. Folate is also essential during pregnancy for proper fetal development. Let’s not forget protein and the healthy, unsaturated fats)
1/4 C tahini (Packed with B vitamins: B1, B2, B3, B5 and B15, protein and calcium)
3 Tbs lemon juice
1 Tbs light miso (Protein, has probiotics, B vitamins, especially B12, fights cancers, high in antioxidants, and can even help lower cholesterol)
1/4 C nutritional yeast (TONS of B vitamins, protein, and fiber. It’s also low in sodium)
1/4 C chia seeds (Omega-3 and 6 oils, protein, and antioxidants. Considered a super food, chia seeds not only support the immune system, they balance blood sugar levels, support the cardiovascular system, give you energy, aid in weight loss, help detox the body, and provides fiber, iron, calcium, niacin (B-3), phosphorus, and magnesium. Did I mention brain-boosting, too?!)
1 C water

Tempeh (optional)
8-oz pkg. tempeh, cut into small cubes (high in fiber, easy to digest, low sodium, and contains antioxidants. It also helps balance blood sugars)
1/4 C soy sauce
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced or crushed (see above)
1 Tbs olive oil
Salt and pepper

Whew! Did you get all that?! Talk about a loaded salad!

DIRECTIONS:
If you’re adding tempeh, you’ll want to start that now. Combine the tempeh with the soy sauce (preferably low-sodium), Worcestershire sauce, oil, garlic, and salt and pepper in a large ziplock bag; coat the tempeh thoroughly. Line a baking sheet with foil and pour the tempeh on the sheet. Bake at 375 for 5 minutes, stir around, then bake another 5 minutes.

Combine all of the salad ingredients in a large bowl, then chop up the tempeh into even smaller pieces; add to the salad.

To make the dressing, combine all of the dressing ingredients in a blender and blend 2 minutes, or until completely smooth. It makes about 2-1/2 cups.

You can pour the dressing over the entire salad and blend well, or keep it separate. If you store it separately, keep in mind that it will probably set up in the fridge; you’ll need to add some water and/or lemon juice to it to thin it out some more. I hope all of you are staying healthy and continue to do so during these oftentimes stressful days! Enjoy!

Flaky Harvest Vegetable Squares

November 25, 2012 by epicureanvegan

These were amazing! I thought they’d be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I’d probably chop the carrots smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.

INGREDIENTS:
1 head of cauliflower, broken into small florets
1 medium onion, sliced
3 Tbs + 1/2 tsp olive oil, divided
1-1/4 tsp salt, divided
3/8 tsp black pepper, divided
2 heads elephant garlic (again, I used 2 regular cloves of garlic)
2 tsp vegan Worcestershire sauce, divided
3 Tbs white wine
1 Tbs cornstarch or arrowroot
1 tsp thyme
10 stalks of asparagus, cut into thirds or fourths
10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
10 button mushrooms, halved
6 shallots, peeled and quartered
2 sheets of frozen puff pastry, thawed
Almond milk, for brushing dough

DIRECTIONS:
Preheat oven to 425. Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and 1/8 tsp pepper.

(I’d break up the cauliflower more than this)

Spread onto a baking sheet. Wrap up the garlic and 1/2 tsp of the olive oil in some foil and place on the baking sheet.

Roast 30 to 45 minutes. I roasted them for about 25 minutes—the onions were getting too browned. (Another reason to break the cauliflower up smaller).

Squeeze the warm garlic from it’s skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you’d like.

Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, 1/4 tsp salt, 1/8 tsp pepper, and 1/2 C water in a small bowl; set aside.

Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.

Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.

The recipe says to place a 1/4 C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a 1/2 cup of the vegetable mixture. Again, so easy on the 1/2 cup–it was close.

Fold corners of the dough over the vegetable mixture, pinching the corners together.

I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!

Flaky Harvest Vegetable Squares

These were amazing! I thought they'd be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I'd probably chop the carrots smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.

Author: Epicurean Vegan

Serves: 8

Ingredients

1 head of cauliflower, broken into small florets
1 medium onion, sliced
3 Tbs + ½ tsp olive oil, divided
1-1/4 tsp salt, divided
⅜ tsp black pepper, divided
2 heads elephant garlic (again, I used 2 regular cloves of garlic)
2 tsp vegan Worcestershire sauce, divided
3 Tbs white wine
1 Tbs cornstarch or arrowroot
1 tsp thyme
10 stalks of asparagus, cut into thirds or fourths
10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
10 button mushrooms, halved
6 shallots, peeled and quartered
2 sheets of frozen puff pastry, thawed
Almond milk, for brushing dough

Directions

Preheat oven to 425.
Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and ⅛ tsp pepper.
Spread onto a baking sheet. Wrap up the garlic and ½ tsp of the olive oil in some foil and place on the baking sheet.
Squeeze the warm garlic from it's skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you'd like.
Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, ¼ tsp salt, ⅛ tsp pepper, and ½ C water in a small bowl; set aside.
Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.
Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.
The recipe says to place a ¼ C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a ½ cup of the vegetable mixture. Again, so easy on the ½ cup--it was close.
Fold corners of the dough over the vegetable mixture, pinching the corners together.
I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!

Glass Noodles & Carrots with Peanut-Sesame Sauce

Lentil & Wild Rice Bowls with Steamed Veggies

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

Wild Mushroom & Miso Soup

Gnocchi with Roasted Vegetables

Tempeh Lettuce Wraps

Creamy Wild Rice Soup

Hearty Vegetable Stew

Immune-Boosting Salad with Baked Tempeh

Flaky Harvest Vegetable Squares

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