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Kale & Wild Rice Casserole

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Kale & Wild Rice CasseroleI saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Kale & Wild Rice Casserole -- Epicurean VeganRemove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Kale & Wild Rice Casserole -- Epicurean VeganAdd the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
Kale & Wild Rice Casserole -- Epicurean VeganAt this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Kale & Wild Rice Casserole -- Epicurean VeganBake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole
 
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Serves: 6-8
Ingredients
  • 4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
  • 3 bunches of kale, torn into large pieces
  • 16-oz cremini mushrooms, quartered
  • 2 Tbs Earth Balance margarine
  • 4 cloves garlic, minced
  • 1 Tbs dried thyme
  • ¼ tsp nutmeg
  • ¾ tsp salt
  • ½ tsp black pepper
  • 5 Tbs flour
  • 1 C vegetable broth
  • ½ can coconut milk (I used lite)
  • ¼ C nutritional yeast flakes
  • ½ C Daiya mozzarella shreds
  • 1 Tbs olive oil
  • 1 large white onion, cut into thin slices
  • ½ C panko bread crumbs
Directions
  1. Start with the rice. Cook it according to package instructions.
  2. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
  3. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
  4. Add the kale to the mushrooms and sprinkle with the flour.
  5. Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
  6. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
  7. At this point, preheat the oven to 375 and grease a 9x13" pan.
  8. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
  9. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
  10. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
  11. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
  12. Bake uncovered for 25 minutes. Enjoy!

 

 

 

 

 

Curry in a Hurry

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Curry in a Hurry -- Epicurean Vegan

I’ve never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn’t affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I’d definitely make this again, especially because it came together in no time. I didn’t make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.

INGREDIENTS:
2 C long grain white rice
3 C water
2 tsp Better than Bouillon paste
Sauce:
1 Tbs olive oil
2 cloves garlic, crushed
3 Tbs curry powder
1 can coconut milk
1/2 C water
1/2 tsp Better than Bouillon
1 Tbs sugar
1 tsp dried basil
3/4 tsp dried ginger
Salt and pepper
The rest:
1 red bell pepper, cut into 1/2″ pieces
1 C edamame
1 C mushrooms, sliced
1/2 C green onion, sliced
1 can sliced water chestnuts
Optional: Sriracha or other hot sauce

DSC07221

DIRECTIONS:
Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you’d like: steaming or sauteing. (minus the green onions)

Curry in a Hurry -- Epicurean Vegan

Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.

Curry in a Hurry -- Epicurean Vegan

Add the garlic and cook another 2 minutes. Combine the 1/2 C of water and 1/2 tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.

Curry in a Hurry -- Epicurean Vegan

Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

Curry in a Hurry
 
Print
I've never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn't affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I'd definitely make this again, especially because it came together in no time. I didn't make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.
Author:
Ingredients
  • 2 C long grain white rice
  • 3 C water
  • 2 tsp Better than Bouillon paste
  • Sauce:
  • 1 Tbs olive oil
  • 2 cloves garlic, crushed
  • 3 Tbs curry powder
  • 1 can coconut milk
  • ½ C water
  • ½ tsp Better than Bouillon
  • 1 Tbs sugar
  • 1 tsp dried basil
  • ¾ tsp dried ginger
  • Salt and pepper
  • The rest:
  • 1 red bell pepper, cut into ½" pieces
  • 1 C edamame
  • 1 C mushrooms, sliced
  • ½ C green onion, sliced
  • 1 can sliced water chestnuts
  • Optional: Sriracha or other hot sauce
Directions
  1. Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you'd like: steaming or sauteing. (minus the green onions)
  2. Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.
  3. Add the garlic and cook another 2 minutes. Combine the ½ C of water and ½ tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.
  4. Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

Ricotta-Stuffed French Toast

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Field Roast and Veggie Tacos -- Epicurean VeganGotta love Mother’s Day brunch…I saw this recipe at Olives for Dinner and knew immediately, I had to give it a try. I was intrigued by the soy-free ricotta. I made a few adjustments like using apple cider vinegar instead of coconut vinegar, and I also made the ricotta the morning of instead of the night before. These turned out delicious! And the salted butterscotch sauce was a fantastic touch!

INGREDIENTS:
1 loaf of French bread
Ricotta cheese:
1 can full-fat coconut milk
1/2 tsp apple cider vinegar
1 tsp sugar
1/2 tsp salt
5 tsp agar flakes
For the batter:
1 C almond milk
1 C canned coconut milk
3 Tbs garbanzo flour
2 tsp egg replacer powder
Sauce:
1/2 C brown sugar
2 Tbs almond milk
2 Tbs coconut oil
1/4 tsp salt
1/4 tsp xanthan gum
Toasted pecans and walnuts to top

DIRECTIONS:
I was supposed to make the ricotta the night before and let it chill, but I did’t get to it, so I improvised. I threw it in the freezer to let it set up, which it did quite quickly. So…in a saucepan, whisk together all of the ricotta ingredients. Stir over medium heat until the agar flakes dissolve completely, for about 20 minutes. The agar still hadn’t dissolved after 30 minutes, so taking the advice from Olives, I poured the mixture through a fine mesh strainer.

Ricotta-Stuffed French Toast -- Epicurean Vegan

I was really surprised at how much agar was still left. Not sure what happened there . . .anyway, transfer to a covered dish and chill. It set up within 15 minutes in the freezer, so I placed it in the fridge until I was ready to use it. The bread, however, I did leave out overnight after I sliced it into 1″ slices. Doing so will toughen the bread up for battering. Cut each slice about 3/4 of the way down, but not all the way through.

Ricotta-Stuffed French Toast -- Epicurean Vegan

Once the filling has set up, stir it up with a spoon or fork.

Ricotta-Stuffed French Toast -- Epicurean Vegan

Next, combine the batter ingredients in a large shallow dish/bowl.

Ricotta-Stuffed French Toast -- Epicurean Vegan

In a small saucepan, combine the sauce ingredients and cook over a low to medium heat, whisking often to prevent burning. (I suggest growing an extra set of hands, because you’ll need them, or better yet, enlist some help). It will only take a few minutes for the sauce to thicken. I may have cooked it a bit too long because it was very chutney-like. It was still good nonetheless.

Ricotta-Stuffed French Toast -- Epicurean Vegan

Spray a skillet or flat griddle with cooking spray and heat to medium. Dunk each slice of toast to thoroughly coat it. The original recipe says to let these sit in the batter for 20 minutes, but I was short on time, so it was dunk n’ cook…

Ricotta-Stuffed French Toast -- Epicurean Vegan

Cook about 3-4 minutes per side, until golden brown, but check periodically. Serve with some Earth Balance, toasted nuts, and the salted butterscotch sauce. Brunch was complete with some fruit, home potatoes, and mimosas, of course!

Ricotta-Stuffed French Toast
 
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Gotta love Mother's Day brunch...I saw this recipe at Olives for Dinner and knew immediately, I had to give it a try. I was intrigued by the soy-free ricotta. I made a few adjustments like using apple cider vinegar instead of coconut vinegar, and I also made the ricotta the morning of instead of the night before. These turned out delicious! And the salted butterscotch sauce was a fantastic touch!
Author:
Ingredients
  • 1 loaf of French bread
  • Ricotta cheese:
  • 1 can full-fat coconut milk
  • ½ tsp apple cider vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 5 tsp agar flakes
  • For the batter:
  • 1 C almond milk
  • 1 C canned coconut milk
  • 3 Tbs garbanzo flour
  • 2 tsp egg replacer powder
  • Sauce:
  • ½ C brown sugar
  • 2 Tbs almond milk
  • 2 Tbs coconut oil
  • ¼ tsp salt
  • ¼ tsp xanthan gum
  • Toasted pecans and walnuts to top
Directions
  1. I was supposed to make the ricotta the night before and let it chill, but I did't get to it, so I improvised. I threw it in the freezer to let it set up, which it did quite quickly. So...in a saucepan, whisk together all of the ricotta ingredients. Stir over medium heat until the agar flakes dissolve completely, for about 20 minutes. The agar still hadn't dissolved after 30 minutes, so taking the advice from Olives, I poured the mixture through a fine mesh strainer.
  2. I was really surprised at how much agar was still left. Not sure what happened there . . .anyway, transfer to a covered dish and chill. It set up within 15 minutes in the freezer, so I placed it in the fridge until I was ready to use it. The bread, however, I did leave out overnight after I sliced it into 1" slices. Doing so will toughen the bread up for battering. Cut each slice about ¾ of the way down, but not all the way through.
  3. Once the filling has set up, stir it up with a spoon or fork.
  4. Next, combine the batter ingredients in a large shallow dish/bowl.
  5. In a small saucepan, combine the sauce ingredients and cook over a low to medium heat, whisking often to prevent burning. (I suggest growing an extra set of hands, because you'll need them, or better yet, enlist some help). It will only take a few minutes for the sauce to thicken. I may have cooked it a bit too long because it was very chutney-like. It was still good nonetheless.
  6. Spray a skillet or flat griddle with cooking spray and heat to medium. Dunk each slice of toast to thoroughly coat it. The original recipe says to let these sit in the batter for 20 minutes, but I was short on time, so it was dunk n' cook.
  7. Cook about 3-4 minutes per side, until golden brown, but check periodically. Serve with some Earth Balance, toasted nuts, and the salted butterscotch sauce. Brunch was complete with some fruit, home potatoes, and mimosas, of course! Enjoy!

Curried Yam, Tofu & Broccoli

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Curried Yam, Tofu & Broccoli -- Epicurean VeganWe received our box of fruits and vegetables from Green Buffalo today and I was thrilled with the contents. I ended up using several ingredients from today’s delivery: the Napa cabbage, broccoli, one yam, and one of the two bunches of cilantro

I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

INGREDIENTS:
2 Tbs curry powder
2 Tbs fresh ginger, minced
2 tsp garlic, minced
2 tsp olive oil
1 medium yam, diced (about 1-3/4 C)
1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
1 can light coconut milk
1-1/2 C vegetable broth
1 head of broccoli florets
1 C fresh cilantro, chopped
4 green onions, sliced
1 Napa cabbage, torn
1/2 C peanuts

DIRECTIONS:
In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.

Curried Yam, Tofu & Broccoli -- Epicurean Vegan

Add the tofu and saute another 10 minutes.

Curried Yam, Tofu & Broccoli -- Epicurean VeganAdd the broth and coconut milk and bring to a low simmer. If the sauce doesn’t thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.

Curried Yam, Tofu & Broccoli -- Epicurean VeganMeanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.

Serve over the steamed greens and top with some peanuts. Enjoy!

Curried Yam, Tofu & Broccoli
 
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I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.
Author:
Ingredients
  • 2 Tbs curry powder
  • 2 Tbs fresh ginger, minced
  • 2 tsp garlic, minced
  • 2 tsp olive oil
  • 1 medium yam, diced (about 1-3/4 C)
  • 1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
  • 1 can light coconut milk
  • 1-1/2 C vegetable broth
  • 1 head of broccoli florets
  • 1 C fresh cilantro, chopped
  • 4 green onions, sliced
  • 1 Napa cabbage, torn
  • ½ C peanuts
Directions
  1. In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.
  2. Add the tofu and saute another 10 minutes.
  3. Add the broth and coconut milk and bring to a low simmer. If the sauce doesn't thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.
  4. Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.
  5. Serve over the steamed greens and top with some peanuts. Enjoy!

Vegetables Korma

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Vegetables Korma -- Epicurean VeganI saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

INGREDIENTS:
1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
3/4 tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped

DIRECTIONS:
Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you’d like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Vegetables Korma -- Epicurean Vegan

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Vegetables Korma -- Epicurean VeganServe over the barley, sprinkle with the peanuts, and enjoy!

Vegetables Korma
 
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I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.
Author:
Ingredients
  • 1 C barley
  • 4 medium tomatoes, cut into chunks
  • 1 white onion, cut into chunks
  • 3 Tbs fresh ginger, minced
  • 2 Tbs olive oil
  • 1 tsp garam masala or curry powder
  • ¾ tsp ground cardamom
  • 4 Tbs golden raisins (I used craisins)
  • 2 C broccoli florets
  • 1 C mushrooms, quartered
  • 1 can waterchestnuts, chopped
  • 1 zucchini, sliced then quartered
  • 1-15oz can garbanzo beans, drained and rinsed
  • ⅓ C coconut milk
  • Toasted peanuts, chopped
Directions
  1. Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you'd like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.
  2. Stir in the vegetables, garbanzo beans, and coconut milk. If it's too thick, add a bit more coconut milk. Season with salt and pepper, if you'd like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.
  3. Serve over the barley, sprinkle with the peanuts, and enjoy!

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