cilantro Archives - Page 3 of 4

Chipotle-Lime Pasta with a Cream Sauce and Avocado

November 21, 2010 by epicureanvegan

Vegan MoFo, Day 21

I picked up some Pappardelle’s Whole Wheat Chipotle Lime pasta and since it has a bit of kick, I figured a cream sauce would be ideal to go with it. I also had an avocado on-the-verge of being tossed, so it all came together beautifully!

INGREDIENTS:
8-oz Chipotle Lime pasta
2 tsp garlic, minced
2 Tbs Earth Balance margarine
2 Tbs flour
1 C almond milk
2 Tbs Vegan Parmesan cheese
1 tsp lime juice, plus a little more for thinning, if needed
1/2 C Tofutti sour cream
2 green onions, sliced (white and green parts)
1/3 C fresh cilantro, chopped
5-6 mushrooms, diced
1 avocado, diced

DIRECTIONS:
Cook pasta 10-12 minutes, or until al dente. Meanwhile, in a large saucepan, heat margarine and garlic. Whisk in the flour. Once the flour is thoroughly combined, whisk in the almond milk, then the sour cream and Parmesan. Stir in the lime juice, mushrooms, cilantro, and green onions. Add more lime juice, if needed.

Ladle the sauce over single servings of pasta and top with the diced avocado. Enjoy!

Cheddar and Green Chili Bread with Cream Cheeze Spread

November 7, 2010 by epicureanvegan

Vegan MoFo, Day 7

I love making bread and sometimes I’m in the mood to put the time and effort into kneading, rising, kneading, rising it, but there are days I just can’t be bothered with that. And today, I had a weird inclination to combine green chilies and cheeze and this quick, simple bread magically appeared in my oven. It was that easy. Great served with veggie chili!

INGREDIENTS:
Bread:
3 C flour
2 tsp baking powder
1/2 tsp salt
1 Tbs dried minced onion
4-oz can diced green chilies
2 Tbs olive oil
1-1/4 C almond milk
1-1/2 C vegan cheddar, shredded (or vegan pepper jack cheeze)

Spread:
4-oz Tofutti cream cheese
1 Tbs fresh cilantro, minced
1/8 tsp garlic salt
1/2 tsp lime juice

DIRECTIONS:
Preheat oven to 350. Lightly grease a 9″ loaf pan. In a food processor, combine flour, baking powder, minced onion, and salt. Add the cheese and chilies. While the machine is running, add the almond milk and oil. Combine thoroughly and then transfer to the loaf pan. Use a spatula to even it out.

Bake 40 minutes. Insert a toothpick or knife in the center to assure it’s done. It smells wonderful as it bakes! To make the spread, combine all ingredients well. Spread some of the cream cheeze mixture onto a warm slice of bread—it’ll melt in your mouth!

Enjoy!

Latin-Inspired Coleslaw

November 3, 2010 by epicureanvegan

Vegan MoFo, Day 3

I have become enamored with coleslaw this year. I guess it’s because we’ve received so much cabbage from our CSA, and before, I never really gave cabbage that much thought. I’ve made regular coleslaw and Asian coleslaw, so of course, it was only natural to make a Mexican-style one. This is great on its own, or wrapped in a tortilla.

INGREDIENTS:
1 large head of cabbage, shredded
1/2 C carrot, shredded
1 large red bell pepper, sliced thin
1 C fresh cilantro, slightly chopped
3 large green onion, chopped (both white and green parts)
1 Tbs pimento, diced
1/2 C Tofutti sour cream
1/2 C Vegenaise
1 Tbs almond milk
1 tsp lime juice
1/2 tsp liquid smoke
1/4 tsp Ancho chili powder
1 tsp cumin
1/4 tsp salt
1/2 C vegan cheddar shredded (or vegan pepper jack for an added kick)

DIRECTIONS:
In a large bowl, combine cabbage, bell pepper, carrot, cilantro, and green onions. In a small bowl, combine sour cream, Vegenaise, almond milk, lime juice, liquid smoke, pimento, chili powder, cumin, and salt. Add the sour cream mixture to the cabbage mixture and combine thoroughly. Stir in cheeze. Enjoy!

Vegetable Soft Tacos/Fajitas

September 9, 2010 by epicureanvegan

Between school, tae kwon do practice, errands, and well . . . life, I love meals that make themselves. Ok, well, they don’t exactly make themselves, but pretty close. I had lots of veggies to use up, so fajitas/tacos were perfect. I added lime juice and cilantro for a flavorful combination. I served them with some warmed refried beans topped with vegan cheese for some protein.

INGREDIENTS:
1 small summer squash, cut into 2″ pieces
1 small zucchini, cut into 2″ pieces
1/2 large onion, cut into 2″ pieces
1 red bell pepper, cut into 2″ pieces
1-2 Tbs olive oil
1 avocado, sliced
1-oz pkg fajita seasoning
1/8 C water
1/8 C lime juice
1 C fresh cilantro, chopped
Salsa
Vegan cheddar, shredded
Tofutti sour cream
Flour tortillas, warmed

DIRECTIONS:
In a large skillet heat the olive oil. Add the squash, zucchini, bell pepper, and onion.

Saute covered for about 15 minutes, stirring occasionally, until softened. Combine the fajita mix with the water and lime juice. Add to the vegetable mixture and combine well. Stir in the cilantro.

On a warm tortilla, layer on some sour cream, veggies, avocado, salsa, and cheese. Enjoy!

Zucchini-Tofu Scramble with Roasted Red Peppers

August 19, 2010 by epicureanvegan

I love tofu scrambles—as you have probably already gathered, but they’re so easy to change up and are perfect for those times when you need to clean out the produce drawer of on-the-verge-veggies. You can pile it into a wrap or a toasted English muffin, or just eat it as it is. I had half a package of tofu just waiting for me to use it, so it was easy to figure out what to make. A great protein-packed breakfast to start the day.

INGREDIENTS:
12 or 14 oz tofu, extra firm, drained and pressed
1 small zucchini, sliced, then quartered
1 jarred roasted red pepper, diced
1/3 C salsa
3 green onions, sliced
1/3 C fresh cilantro, chopped
1/3-1/2 C Vegan cheese, shredded (any kind you like: cheddar, pepper jack, Monterrey Jack, etc)
1 avocado, diced
1/2 tsp turmeric
1/2 tsp cumin
A few dashes cayenne pepper
Salt and pepper, to taste
Olive oil

DIRECTIONS:
Heat 1-2 tablespoons of olive oil in a medium skillet. Add zucchini and saute for about 5 minutes. Add the roasted red pepper and saute another 5 minutes. In a small bowl, break up the tofu to resemble scrambled eggs. Add turmeric, cumin, and cayenne; stir to combine. Add tofu and green onions; combine well with the veggies. Saute for about 4 minutes and then stir in the salsa, cilantro, and cheese. Finish off with salt and pepper and then top individual servings with some avocado. Enjoy!

Vegan Enchiladas

April 16, 2010 by epicureanvegan

These were yummy and satisfying! I used stir-fry seitan, but you can use sliced portobello mushrooms or Boca Meatless Crumbles. To clear out the sinuses, puree some chilies in adobo sauce (comes in a 7-oz can) and mix in with the meat-of-choice. I used about 6 tablespoons and the Husband and Fifth Grader found it a little too fork-curling hot, so next time, I’ll use only 1-2 tablespoons–just depends on what you like.

INGREDIENTS:
16-oz seitan, sliced portobellos, or Boca Meatless Ground Crumbles
1/2 large onion, chopped
12 small flour or corn tortillas
2-1/2 C mix of vegan Monterey Jack cheese and vegan Pepper Jack Cheese, shredded
Tofutti sour cream
1-2 avocados, diced
Fresh cilantro leaves
1 recipe enchiladas sauce:
3 Tbs olive oil
1 Tbs flour
1/4 C chili powder
2 C vegetable broth
1 6-oz can tomato paste
1/2 tsp cumin
1 tsp oregano
1 pkg. enchiladas spices or recipe (below):
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Start with the enchiladas sauce: Heat oil in a saucepan, stir in flour, then chili powder (if you need to make your own chili powder, combine 3 Tbs paprika, 1 Tbs cumin, 2 T oregano, 1 tsp cayenne, and 1/2 tsp garlic salt). Add vegetable broth, tomato paste, cumin and oregano. Simmer 15 minutes.
Preheat oven to 375. Sautee meat-of-choice with some olive oil until browned. Whether you use seitan, portobellos or ground crumbles, they only take about 10 minutes. Stir in spices. Add onion last couple of minutes of sauteeing.

Spread about a 1/2 cup of the sauce on the bottom of a 15″ baking pan. Fill each tortilla with about 3 tablespoons of meat mixture and 1-2 Tbs of cheese. Be sure to save about 3/4 cup to 1 cup of cheese to spread on the top. Fold each tortilla and place into the pan. Top with the rest of the enchilada sauce and cheese. Cover with foil and bake 15 minutes. Uncover and bake another 5 minutes.

Serve hot and top with a dollop of Tofutti sour cream, avocados and cilantro.

Enjoy!

Pita Quesadillas with Cilantro Hummus

April 8, 2010 by epicureanvegan

I was thumbing through the latest issue of Vegetarian Times and when I saw this recipe, I decided right then and there to try these. I happened to have all the ingredients, even adding some Vegan Gourmet Monterey Jack cheese and between that, the roasted red peppers and cilantro, it made a delicious, quick and easy lunch.

INGREDIENTS:
Hummus:
1/2 C cilantro leaves
2 cloves garlic, peeled (I used minced)
1-1/2 C cooked chickpeas (or 1 15oz can, rinsed and drained)
2 Tbs lime juice
2 Tbs olive oil
Quesadillas:
4 7″ whole-wheat pitas, split crosswise
4 jarred roasted red peppers, drained and sliced into strips
1-1/2 C baby spinach leaves
Optional: Vegan Gourmet Monterey Jack, shredded (I did little slices, but shredding it would have been better)

DIRECTIONS:
Preheat oven to 350. To make hummus: Process cilantro leaves and garlic in food processor until chopped. (I added the garlic later since it was already minced). Add the chickpeas, lime juice, oil, and 1/4 C water; puree 3 minutes, or until creamy.

To make the quesadillas: Place 4 pitas halves on baking sheet. Spread each with 1/2 C hummus. Top with peppers, spinach, cheese (if using) and remaining pita halves. Bake 10 mins, serve and enjoy!

Seitan* Tostadas with Avocado Dressing

March 7, 2010 by epicureanvegan

Well…the (*) indicates that seitan may not be the right choice for these tostadas–the original recipe called for chicken so I figured chicken-style seitan would be the ideal substitute. I guess I can’t always be a vegan-recipe-master. Next time, I will try refries with Boca brand “beef” crumbles. But I wanted to share the recipe for the Avocado Dressing that is fantastic! It would go great with tacos, burritos, or as a salsa.

INGREDIENTS:
Avocado Dressing:
6 Tbs vegetable oil
4 Tbs cider vinegar
4 tsp minced pickled jalapeno peppers
1 tsp sugar
1 tsp salt
2 avocados, peeled, pitted and diced
2 tomatoes, chopped
1/3 C cilantro, chopped (I added, but optional)
The Rest:
I recommend trying 1 can refried beans with 1 bag Boca Ground Crumbles or possibly using a taco seasoning mix with the seitan.
1 pkg, 10-count tostada shells
Vegan cheddar, shredded
Tofutti sour cream
Lettuce, chopped

DIRECTIONS:
For the dressing: Combine all ingredients, cover and refrigerate until ready to use (top “meat” with it).

Recipe source: Creme de Colorado Cookbook

Seitan Fajitas

January 21, 2010 by epicureanvegan

I love that there is a tasty alternative to meat. Even The Husband went so far as to say that he liked these better than chicken. This…coming from a man who absolutely loved chicken! Maybe it’s because seitan really, truely has the same texture and similar flavor to meat, particularly chicken, but none of the saturated fat, hormones and antibiotics. These were super easy to make and I served them with a scoop of refries with vegan cheddar melted on top. Talk about a yummy, protein-packed meal!

INGREDIENTS:
2 pkgs seitan, break up or slice into pieces (I like Westsoy brand)
1 Tbs olive oil
1/2 large red onion, sliced
1 large red bell pepper, sliced into thin strips
3 cloves minced garlic
1 packet fajita mix + 1/2-3/4 C water
Tofutti sour cream
Vegan cheese, shredded, cheddar flavor
cilantro, chopped
Salsa
sliced avocado (optional)
Flour tortillas (I like Whole Foods brand–organic and small. They come in whole wheat, fat free and Homestyle (white). I like the taste and that they are the perfect size. Small, so I don’t feel like I have to load up a large tortilla. I can always make 2 if I want more).

DIRECTIONS:
Saute onions and garlic in olive oil until tender, 3-5 mins. Add seitan and saute for 10-12 mins. Combine the fajita mix with the water and add to the pan. Coat veggies and seitan and cook for 2 mins on med-high heat. Reduce heat to low and cover for about 3 mins.

I like to spread a Tbs or so of Tofutti sour cream on a warmed tortilla, then add a bit of cilantro, then seitan mixture and top with vegan cheese and salsa. If I have avocado, I’ll add 1-2 slices on top. Roll up and enjoy!

Classic Guacamole

January 21, 2010 by epicureanvegan

The recipe is actually my sister-in-law’s and perhaps it’s just how most guacs are made, but this recipe is always a hit. The ingredients are kind of approximate–don’t get too heavy-handed with them right away–you can always add more flavor to taste. Keep in mind that most tortilla chips are salted, so I wouldn’t go too crazy with the garlic salt.

INGREDIENTS:
6-7 ripe avocados
2 Tbs lime juice
1/2 C salsa
1/2-1 tsp garlic salt
1/2 C fresh cilantro, chopped (A total must)!

DIRECTIONS:
Mash the avocados with one of these (pastry blender)…it works the best, especially if the avocados aren’t quite ripe enough.

Add the lime juice, garlic salt and salsa, mix well. Taste to adjust seasoning. I then gently stir in the cilantro and serve with tortilla chips! Always a crowd-pleaser…enjoy!
NOTE: To keep it from browning, cover with plastic wrap, but mold the plastic wrap to the top of the dip so that air will not get to it.