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Avocado Toast with Cashew-Cilantro Cream

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Avocado Toast with Cashew-Cilantro Cream -- Epicurean Vegan

Yes, I’ve jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don’t love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!

INGREDIENTS:
2 ripe avocados, peeled, pitted and mashed
4-oz (half a can) water chestnuts, diced
4 Tbs olive oil
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Cashew-Cilantro Cream
3/4 C roasted, unsalted cashews
1/2 C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
1/2 C fresh cilantro leaves
2 Tbs lime juice
1/2 tsp salt
1/4 tsp black pepper
The rest
Pepitas
6-8 small slices of bread, toasted (Love Outside the Breadbox gluten-free bread)

DIRECTIONS:
In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

Avocado Toast with Cashew-Cilantro Cream
 
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Yes, I've jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don't love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!
Author:
Serves: 6-8
Ingredients
  • 2 ripe avocados, peeled, pitted and mashed
  • 4-oz (half a can) water chestnuts, diced
  • 4 Tbs olive oil
  • 2 cloves of garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cashew-Cilantro Cream
  • ¾ C roasted, unsalted cashews
  • ½ C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
  • ½ C fresh cilantro leaves
  • 2 Tbs lime juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • The rest
  • Pepitas
  • 6-8 small slices of bread, toasted
Directions
  1. In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper.
  2. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher.
  3. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

 

Kale & Zucchini Bowls with Lemon-Cashew Sauce

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Kale and Zucchini Bowls with Lemon-Cashew Sauce -- Epicurean Vegan

Where did the summer go? As much as I love autumn and all the wonderful soups and stews that always accompany this favorite season of mine, I’m not quite ready for it. I’m still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know it might be veggie-bowl overload for some of you, and I promise to get back in the kitchen to drum up some new vegan yumminess, but I assure you, you’ll love this fresh, lemony creation that is not only healthy, but super delicious! So go ahead, have that second glass of wine and enjoy those fresh summer veggies a little longer.

INGREDIENTS:
1 medium zucchini, spiralized
2 C fresh kale, chopped
1 C red cabbage, chopped
3 large green onion, chopped
1/2 red bell pepper, diced
1 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
1 C rice blend or quinoa (cooked according to package instructions)
1/2 C pepitas
Lemon-Cashew Sauce
1 C raw cashews
2 garlic cloves
3/4 tsp salt
1/4 C lemon juice
1/3 C water
1/4 C fresh cilantro or parsley

DIRECTIONS:

I had some left over Trader Joe’s Basmati Rice Medley, so I cooked that up–only took about 15 minutes. Feel free to use any grain of your choice.
Trader Joe's Basmati Rice Medley

Meanwhile, toss all of the sauce ingredients in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don’t over do it, otherwise, the zucchini gets too mushy. This step is also optional–I just preferred to soften the zucchini a little.
Kale and Zucchini Bowls with Lemon-Cashew Sauce -- Epicurean Vegan

To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!

Kale & Zucchini Bowls with Lemon-Cashew Sauce
 
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Where did the summer go? As much as I love autumn and all the wonderful soups and stews that seem to accompany this favorite season of mine, I'm not quite ready for it. I'm still stuck on fresh veggie bowls that are perfect for a summer evening on the patio with a glass of wine. I know it might be veggie-bowl overload for some of you, and I promise to get back in the kitchen to drum up some new vegan yumminess, but I assure you, you'll love this fresh, lemony creation that is not only healthy, but super delicious! So go ahead, have that second glass of wine and enjoy those fresh summer veggies a little longer.
Author:
Serves: 4
Ingredients
  • 1 medium zucchini, spiralized
  • 2 C fresh kale, chopped
  • 1 C red cabbage, chopped
  • 3 large green onion, chopped
  • ½ red bell pepper, diced
  • 1 C cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  • 1 C rice blend or quinoa (cooked according to package instructions)
  • ½ C pepitas
  • Lemon-Cashew Sauce
  • 1 C raw cashews
  • 2 garlic cloves
  • ¾ tsp salt
  • ¼ C lemon juice
  • ⅓ C water
  • ¼ C fresh cilantro or parsley
Directions
  1. I had some left over Trader Joe's Basmati Rice Medley, so I cooked that up--only took about 15 minutes. Feel free to use any grain or your choice.
  2. Meanwhile, make the sauce. Combine all of the sauce ingredients in a food processor and blend until smooth. I then transfer it to a squeeze bottle. Next, combine the kale, cabbage, green onion, and red bell pepper in a large bowl; set aside. After spiralizing the zucchini, I placed them in a steamer basket and steamed it for only about 2 minutes; don't over do it, otherwise, the zucchini gets too mushy. This step is also optional--I just preferred to soften the zucchini a little.
  3. To assemble the bowls, start with the rice, some zucchini and then the kale mixture. Top with tomatoes, avocado, pepitas, and sauce. Enjoy!

 

Roasted Rosemary Nuts

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Roasted Rosemary Nuts -- Epicurean VeganThese have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It’s from Ina Garten, but I’ve made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they’re warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!

INGREDIENTS:
1-1/4 C cashews
1-1/4 C almonds
1-1/4 C macadamia nuts
4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
4 (heaping) tsp brown sugar
2 tsp salt
1/4 tsp cayenne
1-1/2 Tbs vegan margarine, melted

DIRECTIONS:
Preheat oven to 375. Spread the nuts on a large baking sheet.
Roasted Rosemary Nuts -- Epicurean VeganRoast for 8-10 minutes. They’ll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
Roasted Rosemary Nuts -- Epicurean VeganI add the melted butter at the last few seconds before taking the nuts out of the oven.
Roasted Rosemary Nuts -- Epicurean VeganPour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
Roasted Rosemary Nuts -- Epicurean Vegan

Roasted Rosemary Nuts
 
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These have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It's from Ina Garten, but I've made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they're warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!
Author:
Serves: 3-3/4 cups
Ingredients
  • 1-1/4 C cashews
  • 1-1/4 C almonds
  • 1-1/4 C macadamia nuts
  • 4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
  • 4 (heaping) tsp brown sugar
  • 2 tsp salt
  • ¼ tsp cayenne
  • 1-1/2 Tbs vegan margarine, melted
Directions
  1. Preheat oven to 375. Spread the nuts on a large baking sheet.
  2. Roast for 8-10 minutes. They'll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
  3. I add the melted butter at the last few seconds before taking the nuts out of the oven.
  4. Pour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!

 

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

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Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIndian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we’re all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn’t decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don’t be scared off by the number of ingredients or pans used in this recipe—everything is quite easy to make. (And you’ll be glad you did!)

INGREDIENTS:
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped
The rest
6 Flour tortillas

DIRECTIONS:
Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils. While they’re cooking though, I cooked the potatoes the microwave—roughly 8 minutes and then set them aside to let them cool. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown, about 5-7 minutes. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganTo make the sauce, puree the cashews with a 1/4 cup of the water. Next, add the remaining 1/4 cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIn a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganYou can stir in the tomatoes and cilantro if you’d like, or keep them separate . To assemble, warm the tortillas in the microwave or steamer. Spread some sauce on the tortilla, add a couple of big scoops of potato filling, roll, then top with a ladle of sauce, some zucchini-green onion mix and some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean Vegan

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce
 
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Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we're all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn't decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don't be scared off by the number of ingredients or pans used in this recipe---everything is quite easy to make. (And you'll be glad you did!)
Author:
Serves: 6
Ingredients
  • 1 C green lentils
  • 3 C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large red onion, chopped
  • 2 medium russet potatoes
  • 1 15-oz can tri-bean blend (or black beans), drained and rinsed
  • .
  • Cashew-Curry Sauce
  • .
  • ¾ C cashews
  • ½ C water, divided
  • 12.3-oz pkg. silken tofu
  • ¼ C coconut flakes
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • Topping
  • .
  • 1 tsp olive oil
  • 1 medium zucchini, diced
  • 1 C green onion, sliced
  • 2 tomatoes, diced
  • ½ C cilantro, chopped
  • .
  • The rest
  • .
  • 6 Flour tortillas
Directions
  1. Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils.
  2. While they're cooking though, I cooked the potatoes the microwave---roughly 8 minutes and then set them aside to let them cool.
  3. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.
  4. To make the sauce, puree the cashews with a ¼ cup of the water. Next, add the remaining ¼ cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
  5. In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.You can stir in the tomatoes and cilantro of you'd like, or keep them separate (I know lots of folks who hate warm tomatoes).
  6. To assemble, warm the tortillas in the microwave or steamer. I then spread some sauce on the tortilla, added a couple of big scoops of potato filling, rolled, then topped with a ladle of sauce, some zucchini-green onion mix and then some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!

 

Pasta with Cashew Cream & Cheese

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Pasta with Cashew Cream and Cheese -- Epicurean Vegan(Unfortunately) most of us probably grew up on the boxed mac and cheese stuff, and likely, so have our kids. And kids like their mac and cheese. Instead of giving them that nasty, chemical-filled boxed junk, try making this kid-pleasing version using grated vegan cheese and cashew cream. Not only is it creamy, but it actually tastes cheesy and pretty darn delicious. While this may not top the list of the most healthiest vegan dishes, it’s miles from the fat-laden dairy version. Cashews are loaded with heart-protective monosaturated fats, antioxidants, calcium and protein. You can use your favorite vegan cheddar such as Daiya, Follow Your Heart or even make your own. This is also an easy recipe that your kiddos can help out with too!

INGREDIENTS:
16-oz uncooked pasta, such as elbows, shells or spirals
1 to 1-1/4 C vegetable broth (it just depends on how thick you want it)
4-oz vegan cheddar, shredded (I used Follow Your Heart brand)
1/3 C nutritional yeast
1 C cashews, soaked for at least an hour in hot water (if you can; no biggie if you can’t soak them)
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt
2 dashes of nutmeg
Salt and pepper, to taste
Optional ingredients: sneak in those veggies by adding peas, carrots or broccoli. Or spice it up with green chilies or salsa.

Pasta with Cashew Cream and Cheese -- Epicurean Vegan

DIRECTIONS:
Cook the pasta according to package instruction, or until al dente. Meanwhile, make the cashew cream. If you soaked the cashews, drain them and transfer to a food processor. Puree until finely ground, scraping the sides of processor bowl if necessary. Add the water, apple cider vinegar and salt. Puree 2 minutes, or until smooth. Drain the pasta, then return it to the pot. Over medium-low heat, fold in the grated cheese,  cashew cream, broth and nutritional yeast. Combine well and continue to stir until the cheese is completely melted. Season with the nutmeg, salt and pepper. If using, add the optional ingredients and stir until heated through. Enjoy!

Pasta with Cashew Cream & Cheese
 
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(Unfortunately) most of us probably grew up on the boxed mac and cheese stuff, and likely, so have our kids. And kids like their mac and cheese. Instead of giving them that nasty, chemical-filled boxed junk, try making this kid-pleasing version using grated vegan cheese and cashew cream. Not only is it creamy, but it actually tastes cheesy and pretty darn delicious. While this may not top the list of the most healthiest vegan dishes, it's miles from the fat-laden dairy version. Cashews are loaded with heart-protective monosaturated fats, antioxidants, calcium and protein. You can use your favorite vegan cheddar such as Daiya, Follow Your Heart or even make your own. This is also an easy recipe that your kiddos can help out with too!
Author:
Serves: 4-6
Ingredients
  • 16-oz uncooked pasta, such as elbows, shells or spirals
  • 1 to 1-1/4 C vegetable broth (it just depends on how thick you want it)
  • 4-oz vegan cheddar, shredded (I used Follow Your Heart brand)
  • ⅓ C nutritional yeast
  • 1 C cashews, soaked for at least an hour in hot water (if you can; no biggie if you can't soak them)
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
  • 2 dashes of nutmeg
  • Salt and pepper, to taste
  • Optional ingredients: sneak in those veggies by adding peas, carrots or broccoli. Or spice it up with green chilies or salsa.
Directions
  1. Cook the pasta according to package instruction, or until al dente. Meanwhile, make the cashew cream. If you soaked the cashews, drain them and transfer to a food processor. Puree until finely ground, scraping the sides of processor bowl if necessary. Add the water, apple cider vinegar and salt. Puree 2 minutes, or until smooth.
  2. Drain the pasta, then return it to the pot. Over medium-low heat, fold in the grated cheese, cashew cream, broth and nutritional yeast. Combine well and continue to stir until the cheese is completely melted.
  3. Season with the nutmeg, salt and pepper. If using, add the optional ingredients and stir until heated through. Enjoy!

 

 

 

Tofu Caesar Wraps

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Tofu Caesar Wraps -- Epicurean VeganWraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it’s hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you’d like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.

INGREDIENTS:
Dressing:
2 cloves garlic
12-oz box firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
(I added 2 Tbs of nutritional yeast to the original dressing recipe)
The rest:
1 large bunch of romaine, chopped
1/2 large red onion, sliced
1/3 C cashews chopped
1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
Cooking spray
Salt and pepper
Croutons
Flour tortillas or other wraps

DIRECTIONS:
To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.

Tofu Caesar Wraps -- Epicurean VeganMove the tofu to a cutting board and let them cool about 5-10 minutes. Meanwhile, toss the romaine, red onion and cashews in a medium bowl. I then scooped out about 1/2 a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water—it’s a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
Tofu Caesar Wraps -- Epicurean Vegan
Cut the tofu into small squares.
Tofu Caesar Wraps -- Epicurean VeganTo assemble, I warmed the tortilla in the microwave for just a few seconds; it’s easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!

Tofu Caesar Wraps
 
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Prep time
Cook time
Total time
 
Wraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it's hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you'd like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.
Author:
Serves: 6
Ingredients
  • Dressing:
  • 2 cloves garlic
  • 12-oz box firm silken tofu
  • 3 Tbs lemon juice
  • ⅛ C olive oil
  • 2 Tbs capers
  • 4 tsp caper juice/brine
  • ½ tsp mustard powder
  • Dash of sugar
  • Salt and pepper
  • (I added 2 Tbs of nutritional yeast to the original dressing recipe)
  • .
  • The rest:
  • .
  • 1 large bunch of romaine, chopped
  • ½ large red onion, sliced
  • ⅓ C cashews chopped
  • 1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
  • Cooking spray
  • Salt and pepper
  • Croutons
  • Flour tortillas or other wraps
Directions
  1. To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
  2. To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.
  3. Remove to a cutting board and let them cool about 5-10 minutes.
  4. Meanwhile, toss the romaine, red onion and cashews in a medium bowl.
  5. I then scooped out about ½ a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water---it's a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
  6. Cut the tofu into small squares.
  7. To assemble, I warmed the tortilla in the microwave for just a few seconds; it's easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!

 

 

Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil

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Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI’m finally back with a new recipe! As much as I love them, I don’t use pine nuts often because they’re rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.

INGREDIENTS
Dough
1-1/2 C semolina flour
1/2 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
Filling
1/2 C pine nuts
1 C roasted, unsalted cashews
2 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 C fresh spinach
Topping
2 Tbs Earth Balance
3 cloves garlic, minced
3 C cremini mushrooms, sliced
2 large tomatoes, diced
1 C fresh basil, chopped
2 Tbs red wine
Salt and pepper

DIRECTIONS
You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don’t mind if the filling isn’t perfectly smooth, so it’s up to you. To prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it’s easier to use your hands to combine everything; use what works. Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth. Cover in plastic wrap and set aside. To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.

Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganAs you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate—you can find one for under $20 on Amazon.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI ended up with 44 raviolis . . .
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI then let them sit for about 20 minutes. Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper. In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften. Remove from heat and stir in the tomatoes and basil.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganBring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they’re ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they’ll stick together. Serve with a scoop or two of the fresh topping and enjoy!
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean Vegan

Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil
 
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As much as I love them, I don't use pine nuts often because they're rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.
Author:
Ingredients
  • Dough
  • 1-1/2 C semolina flour
  • ½ C whole wheat pastry flour
  • ½ tsp salt
  • ¾ C warm unsweetened almond milk
  • 1 Tbs olive oil
  • Filling
  • ½ C pine nuts
  • 1 C roasted, unsalted cashews
  • 2 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 C fresh spinach
  • Topping
  • 2 Tbs Earth Balance
  • 3 cloves garlic, minced
  • 3 C cremini mushrooms, sliced
  • 2 large tomatoes, diced
  • 1 C fresh basil, chopped
  • 2 Tbs red wine
  • Salt and pepper
Directions
  1. You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don't mind if the filling isn't perfectly smooth, so it's up to you.
  2. To prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it's easier to use your hands to combine everything; use what works.
  3. Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth.
  4. Cover in plastic wrap and set aside.
  5. To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.
  6. As you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate---you can find one for under $20 on Amazon.I ended up with 44 raviolis.
  7. I then let them sit for about 20 minutes.
  8. Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper.
  9. In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften.
  10. Remove from heat and stir in the tomatoes and basil.
  11. Bring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they're ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they'll stick together.
  12. Serve with a scoop or two of the fresh topping and enjoy!

Quinoa and Rice Stir-fry with Cashews & White Beans

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Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganWhen I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.

 

INGREDIENTS:
1 C quinoa
1 box Long Grain Wild Mix
4 C vegetable broth, divided
2 C mushrooms, chopped
6 green onion, sliced
1 C cashews
1 15-oz can white beans, drained and rinsed
1 Tbs olive oil
3 garlic cloves, minced
1/2 C white wine
1 C fresh parsley, chopped
Salt and pepper, to taste

DIRECTIONS:
Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.

Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganStart the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside. In the same skillet,  heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.

Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganStir in the rice, quinoa, and white wine; saute 3 minutes.

Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganStir in the parsley and cashews and season with salt and pepper. Enjoy!

Quinoa and Rice Stir-fry with Cashews & White Beans
 
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When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.
Author:
Ingredients
  • 1 C quinoa
  • 1 box Long Grain Wild Mix
  • 4 C vegetable broth, divided
  • 2 C mushrooms, chopped
  • 6 green onion, sliced
  • 1 C cashews
  • 1 15-oz can white beans, drained and rinsed
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • ½ C white wine
  • 1 C fresh parsley, chopped
  • Salt and pepper, to taste
Directions
  1. Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.
  2. Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes.
  3. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside.
  4. In the same skillet, heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.
  5. Stir in the rice, quinoa, and white wine; saute 3 minutes.
  6. Stir in the parsley and cashews and season with salt and pepper. Enjoy!

Vegan & Soy-Free Ricotta Cheese

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Vegan and Soy-Free Ricotta Cheese -- Epicurean VeganI am so excited to share this recipe with all of you! Having to give up soy is a little less traumatic now that I’ve come up with a delicious soy-free ricotta cheese. After I made the switch from no wheat and no soy, The Seventh Grader wanted stuffed shells. Of course. And . . . like the power of suggestion, I wanted stuffed shells in the worst way. So I couldn’t use my go-to riotta cheese, nor use regular jumbo shells. Thankfully, I found these “Grand Shells” from Tinkyada.

The ingredients are simple: brown rice, rice bran, and water. They’re a little smaller than the typical flour-based jumbo shells . . .

. . . but it’s not a big deal. They also don’t fold over like regular shells do either. Again, no biggie. Also, cooking these are a bit different. Bring water to a boil, add the shells and cook 1-2 minutes. Turn off the heat, cover, and let the shells sit for 20 minutes. The shells definitely aren’t mushy like some brown rice pasta can be. In fact, they’re pretty al dente—almost too much. If you want them a little softer, I’d leave them for 25-30 minutes. Overall, very impressive! I thought they were delicious.

So onto the ricotta. This recipe makes quite a bit—great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.

INGREDIENTS:
1 C blanched almonds
1 C cashews
1 C cold water
1/8 C olive oil
3-4 Tbs lemon juice
1/3 C nutritional yeast
1 C fresh basil
1 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/3 C vegan mozzarella cheese shreds

DIRECTIONS:
I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don’t have celiac disease and not concerned with cross-contamination, I combined both in the pan.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Layer on some sauce and Daiya cheese and you’re good to go. Bake covered for 25 minutes at 375.

Vegan and Soy-Free Ricotta Cheese -- Epicurean Vegan

Enjoy!

Vegan & Soy-Free Ricotta Cheese
 
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This recipe makes quite a bit---great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.
Author:
Ingredients
  • 1 C blanched almonds
  • 1 C cashews
  • 1 C cold water
  • ⅛ C olive oil
  • 3-4 Tbs lemon juice
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 1 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ C vegan mozzarella cheese shreds
Directions
  1. I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.
  2. Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.
  3. Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.
  4. I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don't have celiac disease and not concerned with cross-contamination, I combined both in the pan.
  5. Layer on some sauce and Daiya cheese and you're good to go. Bake covered for 25 minutes at 375. Enjoy!

Three-Nut Cheese

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

INGREDIENTS:
1/3 C macadamia nuts
1/3 C raw cashews
1/3 C almonds, slivered or flaked
1 acidophilus capsule
1 Tbs cold-pressed corn oil (I used olive oil)
1 tsp lemon juice
1/2 tsp salt

Three-Nut Cheese -- Epicurean Vegan

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

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

Three-Nut Cheese -- Epicurean Vegan

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

Three-Nut Cheese
 
Print
I have been both fascinated and mystified by nut cheese. It wasn't until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn't necessarily taste much like milk cheese, but it's still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.
Author:
Ingredients
  • ⅓ C macadamia nuts
  • ⅓ C raw cashews
  • ⅓ C almonds, slivered or flaked
  • 1 acidophilus capsule
  • 1 Tbs cold-pressed corn oil (I used olive oil)
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with ½ C water. Add the contents of the acidophilus capsule and puree.
  2. Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.
  3. It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

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