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Red Quinoa Pilaf with Kale and Corn

November 25, 2012 by epicureanvegan

Red Quinoa Pilaf with Kale & Corn -- Epicurean Vegan

This is another excellent recipe from Vegan Holiday Kitchen. Kale and quinoa together?! Talk about a super, nutrient-packed salad. This was easy to make and served warm, it made an excellent side dish on Thanksgiving.

INGREDIENTS:
1-1/2 C red quinoa
3 C vegetable broth
1 bunch (8-oz) kale
2 Tbs olive oil
4-6 cloves garlic, minced
4 green onions (white and green parts) sliced thin
2 C fresh or frozen corn kernels
2 jarred roasted red peppers, chopped
2 Tbs lemon juice
1 tsp paprika
1 tsp cumin
1/2 tsp rosemary
Salt and pepper

DIRECTIONS:
Combine the quinoa and broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. If the liquid isn’t fully absorbed by 20 minutes, but the quinoa is done, drain it using a fine mesh strainer. The recipe says to strip the kale leaves from the stem and slice the leaves into narrow strips. I found that to be difficult and time consuming, so I just chopped it. In the end, it doesn’t really matter anyway. In a large skillet, heat the olive oil and saute the garlic until it begins to brown. Add the kale . . .

 . . . and cook until wilted, about 3 minutes. Add the remaining ingredients and cook, stirring frequently for about 5 minutes. Serve immediately. Enjoy!

Red Quinoa Pilaf with Kale and Corn
 
Print
This is another excellent recipe from Vegan Holiday Kitchen. Kale and quinoa together?! Talk about a super, nutrient-packed salad. This was easy to make and served warm, it made an excellent side dish on Thanksgiving.
Author: Epicurean Vegan
Ingredients
  • 1-1/2 C red quinoa
  • 3 C vegetable broth
  • 1 bunch (8-oz) kale
  • 2 Tbs olive oil
  • 4-6 cloves garlic, minced
  • 4 green onions (white and green parts) sliced thin
  • 2 C fresh or frozen corn kernels
  • 2 jarred roasted red peppers, chopped
  • 2 Tbs lemon juice
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp rosemary
  • Salt and pepper
Directions
  1. Combine the quinoa and broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. If the liquid isn't fully absorbed by 20 minutes, but the quinoa is done, drain it using a fine mesh strainer.
  2. The recipe says to strip the kale leaves from the stem and slice the leaves into narrow strips. I found that to be difficult and time consuming, so I just chopped it. In the end, it doesn't really matter anyway.
  3. In a large skillet, heat the olive oil and saute the garlic until it begins to brown.
  4. Add the kale and cook until wilted, about 3 minutes.
  5. Add the remaining ingredients and cook, stirring frequently for about 5 minutes.
  6. Serve immediately. Enjoy!
3.4.3177

Filed Under: Sides Tagged With: corn, fast and easy, kale, quinoa, red quinoa, Thanksgiving, Vegan Holiday Kitchen, vegan salad

Amazing Avocado Salsa

December 3, 2011 by epicureanvegan

Amazing Avocado Salsa -- Epicurean VeganBeware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it’s so delicious! It’s packed full of flavor and would be ideal for a summer get together. (yes, it’s December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

INGREDIENTS:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 C fresh cilantro, chopped
4 avocados – peeled, pitted and diced

DIRECTIONS:
In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.

Amazing Avocado Salsa -- Epicurean VeganPour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn’t have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

Amazing Avocado Salsa
 
Print
Beware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it's so delicious! It's packed full of flavor and would be ideal for a summer get together. (yes, it's December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!
Author: Epicurean Vegan
Ingredients
  • 1 (16 ounce) package frozen corn kernels, thawed
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 5 cloves garlic, minced
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 C fresh cilantro, chopped
  • 4 avocados - peeled, pitted and diced
Directions
  1. In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
  2. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn't have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!
3.5.3208

Filed Under: Appetizers Tagged With: avocados, black olives, cilantro, corn, fast and easy, fresh, red onion, salsa

Asian Veggie Salad with Almonds

July 13, 2011 by epicureanvegan

Asian Veggie Salad with Almonds -- Epicurean VeganThis is a simple summer salad that is ideal for parties and picnics. It’s also easy to throw together and I love the Asian dressing, too—gives it a yummy, peanutty-flavor.

INGREDIENTS:
1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
1/2 a cucumber, sliced, then halved
1 C slivered almonds
1/3 C Light Asian Toasted Sesame Dressing (from Kraft)

DIRECTIONS:
In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.

In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

Asian Veggie Salad with Almonds
 
Print
This is a simple summer salad that is ideal for parties and picnics. It's also easy to throw together and I love the Asian dressing, too---gives it a yummy, peanutty-flavor.
Author: Epicurean Vegan
Ingredients
  • 1 head of romaine lettuce, chopped
  • 1 C corn kernels, thawed (if frozen)
  • 1-1/2 C cabbage, diced
  • 1 red bell pepper, diced
  • 1 C edamame, thawed (if frozen)
  • ½ a cucumber, sliced, then halved
  • 1 C slivered almonds
  • ⅓ C Light Asian Toasted Sesame Dressing (from Kraft)
Directions
  1. In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
  2. In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!
3.5.3208

 

Filed Under: Sides Tagged With: almonds, Asian, corn, cucumber, Edamame, fast and easy, salad, summer salad

Potato and Corn Chowder

January 31, 2011 by epicureanvegan

Potato and Corn Chowder -- Epicurean VeganI told you I was going to make soup. Considering it’s quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.

INGREDIENTS:
1 C onion, diced
1 C celery, sliced thin
5 cloves garlic, minced
1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
2 lbs russet potatoes, diced (I used frozen ones)
1 tsp dried rosemary
1 C corn kernels
14-oz coconut milk
4 C vegetable broth
1/2 C nutritional yeast
1-2 Tbs olive oil
Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives

DIRECTIONS:
In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes. Add the garlic and saute another 3 minutes. In a large bowl, whisk together the nutritional yeast and vegetable broth. In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary.  Bring to a boil for about 10 minutes. Add the potatoes and corn and simmer 10 minutes. Enjoy!

Potato and Corn Chowder
 
Print
Considering it's quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.
Author: Epicurean Vegan
Ingredients
  • 1 C onion, diced
  • 1 C celery, sliced thin
  • 5 cloves garlic, minced
  • 1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
  • 2 lbs russet potatoes, diced (I used frozen ones)
  • 1 tsp dried rosemary
  • 1 C corn kernels
  • 14-oz coconut milk
  • 4 C vegetable broth
  • ½ C nutritional yeast
  • 1-2 Tbs olive oil
  • Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives
Directions
  1. In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes.
  2. Add the garlic and saute another 3 minutes.
  3. In a large bowl, whisk together the nutritional yeast and vegetable broth.
  4. In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary. Bring to a boil for about 10 minutes.
  5. Add the potatoes and corn and simmer 10 minutes. Enjoy!
3.5.3208

 

Filed Under: Soups Tagged With: chowder, comfort food, corn, dairy-free, potatoes, stew

Vegan New England Chowder

September 22, 2010 by epicureanvegan

Vegan New England Chowder -- Epicurean VeganI have had this recipe from Weekly Vegan Menu bookmarked for some time now, and since today was drizzly and cold, it was about time I made it. I changed a couple of things like using button mushrooms instead of oyster and pureeing 1/2 the soup for a more chowder consistency. The flavors in this soup are spectacular and was perfect for a day like today.

INGREDIENTS:
2 T olive oil
1 onion, diced
1/2 a bell pepper, diced
4 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
4-6 C mushrooms, diced
1 C corn
3 C vegetable stock
3 C russet potatoes, peeled and diced
2 tsp Old Bay Seasoning
Salt and pepper, to taste
1/2 tsp Liquid Smoke
2 C nondairy milk (soy or almond)
1/4 C cornstarch
1 Tbs Worcestershire sauce
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)

DIRECTIONS:
Preheat oven to 350. I recommend having all your ingredients out, chopped, and ready to go before starting:

Vegan New England Chowder -- Epicurean Vegan

In a large soup pot, heat the oil and add onion, garlic, bell pepper, thyme, basil, and oregano. Once they are hot and on high heat, add the mushrooms and cook about 10 minutes.

Vegan New England Chowder -- Epicurean Vegan

While this is happening, roast the corn in the oven for 10 minutes.

Vegan New England Chowder -- Epicurean VeganAdd the potatoes, then the stock, Old Bay, Liquid Smoke, salt, pepper, and Worcestershire sauce to the pot. Cook over medium heat until potatoes are tender, about 20 minutes. Whisk together the nondairy milk and cornstarch and add to the pot along with the corn. Bring to a simmer, but not a boil. Taste for seasoning. Here, I added (in batches) half of the soup to my food processor and just pureed a little; just enough to still be a bit chunky. I then added it back to the pot and mixed it with the un-pureed soup for the perfect chowder consistency. Top with a bit of cheese and sour cream, if desired. Enjoy!

Filed Under: Soups Tagged With: chowder, corn, dairy-free, mushrooms, soup

Chili-Lime Corn on the Cob

June 9, 2010 by epicureanvegan

Chili-Lime Corn on the Cob -- Epicurean VeganI love this recipe for corn on the cob—the perfect combo of chili powder and lime zest. The original recipe, from Guy Fieri, calls for leaving the husks on, but I usually just use foil–a lot easier, but I’ll give directions for leaving the husks on, too. Corn on the cob also has it’s health benefits: Corn is full of resistant starch (like fiber) and phenolic compounds, both of which help prevent colon cancer.

INGREDIENTS:
4 Tbs butter, at room temp (I microwaved for 30 secs and let it cool)
1 tsp lime zest
1 tsp  chili powder
1/2 tsp  salt
1/2 tsp black pepper
1/4 tsp granulated garlic (I used garlic powder)
6 ears of corn

DIRECTIONS:
Soak ears of corn in water for 30-60 mins. Combine all ingredients (except corn) into a resealable zip bag. Drain and pat each cob with a paper towel. Place each ear of corn into the the bag, one at a time, and cover each cob thoroughly with marinade. Wrap with foil.

Chili-Lime Corn on the Cob -- Epicurean VeganPlace on a grill for indirect medium heat (350-450 degrees) for about 15-20 minutes. If leaving the husks on, peel back to soak and cover with marinade and then cover again with husks and grill.

Chili-Lime Corn on the Cob -- Epicurean Vegan

Filed Under: Sides Tagged With: chili, corn, corn on the cob, lime

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