creamy Archives - Epicurean Vegan

Truffle Gnocchi and Roasted Veggies with Lemon-Butter Sauce

December 14, 2015 by Epicurean Vegan

Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it’s ideal for a busy weeknight. But you won’t care if it took hours—it’s that amazing. Creamy, lemony, truffle-y, decadent . . . Low in calorie? Uhhh . . . not so much. But you know what? That’s okay! For Pete’s sake, live a little! Even vegans indulge! (All right, enough exclamation points—I got carried away.) But seriously, this is divine. Pre-packaged gnocchi makes this a quick and easy meal and did I mention it’s truffle-fied?!

Truffle and lemon totally get it on in this dish. You will fall in love too. So pair it with a salad (so you don’t eat the entire thing) and spice up a regular, ol’ Tuesday night with this decadent dish.

INGREDIENTS:
16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
1 small bundle asparagus, ends trimmed and stalks cut into thirds
8-10 large mushrooms, quartered
Olive oil
Salt and pepper
Lemon-Butter Sauce
3 Tbs vegan margarine
1 large garlic clove, minced
4 Tbs flour
1/8 C white wine
1/4 C lemon juice
1/2 C water
1 Tbs nutritional yeast
Zest from one lemon
1/2 tsp salt

DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil—just enough to coat—and season with salt and pepper.
Transfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.

To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour. It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken, then slowly add a bit of water to thin it out. You may or may not need the full 1/2 cup of water, so add as much as you think you need to get a sauce that isn’t too thick. (Think Caesar dressing-like.) Finally, whisk in the nutritional yeast, lemon zest, and salt.

Once the gnocchi is drained, add it to the roasted veggies.
Add the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.

Truffle Gnocchi and Roasted Veggies withLemon-Butter Sauce

Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it's idea for a busy weeknight. But you won't care if it took hours---it's that amazing. Creamy, lemony, truffle-y, decadent . . . Low in calorie? Uhhh . . . not so much. But you know what? That's okay! For Pete's sake, live a little! Even vegans indulge! (All right, enough exclamation points---I got carried away.) But seriously, this is divine. Pre-packaged gnocchi makes this a quick and easy meal and did I mention it's truffle-fied?! Truffle and lemon totally get it on in this dish. You will fall in love too. So pair it with a salad (so you don't eat the entire thing) and spice up a Tuesday night with this decadent dish.

Author: Epicurean Vegan

Serves: 4

Ingredients

16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
1 small bundle asparagus, ends trimmed and stalks cut into thirds
8-10 large mushrooms, quartered
Olive oil
Salt and pepper
Lemon-Butter Sauce
3 Tbs vegan margarine
1 large garlic clove, minced
4 Tbs flour
⅛ C white wine
¼ C lemon juice
½ C water
1 Tbs nutritional yeast
Zest from one lemon
½ tsp salt

Directions

Preheat oven to 400.
In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil---just enough to coat---and season with salt and pepper.
Transfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.
To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour. It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken , then slowly add a bit of water to thin it out. You may or may not need the full ½ cup of water, so add as much as you think you need to get a sauce that isn't too thick. (Sorry to be vague!) Finally, whisk in the nutritional yeast and salt.
Once the gnocchi is drained, add it to the roasted veggies.
Add the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.

Pasta with Creamy Coconut-Mushroom Sauce

December 11, 2015 by Epicurean Vegan

I struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn’t have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty–and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.

INGREDIENTS:
16-oz farfalle pasta
1 Tbs olive oil
16-oz pkg. baby portobello mushrooms, sliced
1/2 C green onion, sliced
2 Tbs vegan margarine
2 garlic cloves, minced
4 Tbs flour
1/4 C white wine
3/4 C vegetable broth
2 Tbs nutritional yeast
1 tsp dried thyme
1 tsp dried tarragon
2 tsp dried chives
1/2 tsp salt
1/4 tsp black pepper
13-oz can lite coconut milk
2.25-oz can sliced black olives

DIRECTIONS:
Boil the pasta according to package instructions. Once drained, return the pasta to the pot. Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You’ll have a thick, paste-like consistency. Turn the heat down a little if it’s starting to stick. Next, whisk in the white wine.
Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a 1/3 cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you’ve added all of the coconut milk.
Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Combine the pasta with the sauce and enjoy!

Pasta with Creamy Coconut-Mushroom Sauce

I actually struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn't have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty--and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.

Author: Epicurean Vegan

Ingredients

16-oz farfalle pasta
1 Tbs olive oil
16-oz pkg. baby portobello mushrooms, sliced
½ C green onion, sliced
2 Tbs vegan margarine
2 garlic cloves, minced
4 Tbs flour
¼ C white wine
¾ C vegetable broth
2 Tbs nutritional yeast
1 tsp dried thyme
1 tsp dried tarragon
2 tsp dried chives
½ tsp salt
¼ tsp black pepper
13-oz can lite coconut milk
2.25-oz can sliced black olives

Directions

Boil the pasta according to package instructions. Once drained, return the pasta to the pot.
Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You'll have a thick, paste-like consistency. Turn the heat down a little if it's starting to stick. Next, whisk in the white wine.
Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a ⅓ cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you've added all of the coconut milk.
Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Combine the pasta with the sauce and enjoy!

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

December 7, 2015 by Epicurean Vegan

This is a keeper. Creamy and savory, it’s a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we’ve seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, which was perfect for this dish that was ready in about 45 minutes or less. And did I mention it was gluten-free?! Yes, you may dig in.

INGREDIENTS:
3 C cubed butternut squash, peeled (medium-sized)
2 C cubed sweet potato, peeled (medium sized)
3 Tbs olive oil, divided
Salt & pepper, to taste
8-oz gluten-free elbow macaroni
2 C chopped onion (medium-sized)
2 cloves of garlic, minced
1/4 C white wine
1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
3/4 C lite canned coconut milk
1 tsp Dijon mustard
2 Tbs lemon juice
1/2 tsp paprika
1 tsp salt
1/3 C nutritional yeast
1 Tbs tamari

DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.

About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta:

Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.

Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You’ll probably need to scrapes the sides of the blender once or twice. If it’s too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

This is a keeper. Creamy and savory, it's a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we've seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, it was perfect for this dish, which is ready in about 45 minutes or less. And did I mention it was gluten-free?! Dig in.

Author: Epicurean Vegan

Ingredients

3 C cubed butternut squash, peeled (medium-sized)
2 C cubed sweet potato, peeled (medium sized)
3 Tbs olive oil, divided
Salt & pepper, to taste
8-oz gluten-free elbow macaroni
2 C chopped onion (medium-sized)
2 cloves of garlic, minced
¼ C white wine
1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
¾ C lite canned coconut milk
1 tsp Dijon mustard
2 Tbs lemon juice
½ tsp paprika
1 tsp salt
⅓ C nutritional yeast
1 Tbs tamari

Directions

Preheat oven to 400.
In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.
About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta.
Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.
Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You'll probably need to scrapes the sides of the blender once or twice. If it's too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!

Kale & Wild Rice Casserole

March 11, 2015 by Epicurean Vegan

I 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.
Remove 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.
Add 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.
At 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!

Bake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole

Prep time

45 mins

Cook time

25 mins

Total time

1 hour 10 mins

Author: Epicurean Vegan

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

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. Remove 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.
Add the kale to the mushrooms and sprinkle with the flour.
Over medium heat, add the broth a ¼ 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.
At this point, preheat the oven to 375 and grease a 9x13" 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.
Bake uncovered for 25 minutes. Enjoy!

Creamy Avocado Pasta

November 19, 2014 by Epicurean Vegan

Avocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They’re very healthy too. Did you know they have more potassium than bananas? Yep, that’s 14% compared 10% in bananas. Another bonus is that they’re loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.

INGREDIENTS:
1/2 C cashews
2 cloves of garlic
2 avocados, peeled and pitted
1 Tbs lime juice
2 Tbs white wine
2 heaping Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
1/8 C almond milk
1 tsp olive oil
3 C mushrooms, sliced
3/4 C green onion, sliced
16-oz fettuccine or other pasta of your choice

DIRECTIONS:
Soak the cashews in hot water for about an hour. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
Transfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it’s a little too thick. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes—enough to just soften them. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

Creamy Avocado Pasta

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Avocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They're very healthy too. Did you know they have more potassium than bananas? Yep, that's 14% compared 10% in bananas. Another bonus is that they're loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.

Author: Epicurean Vegan

Serves: 6

Ingredients

½ C cashews
2 cloves of garlic
2 avocados, peeled and pitted
1 Tbs lime juice
2 Tbs white wine
2 heaping Tbs nutritional yeast
¾ tsp salt
¼ tsp black pepper
⅛ C almond milk
1 tsp olive oil
3 C mushrooms, sliced
¾ C green onion, sliced
16-oz fettuccine or other pasta of your choice

Directions

Soak the cashews in hot water for about an hour.
While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through.
Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
Transfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it's a little too thick.
In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes---enough to just soften them.
Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

September 3, 2014 by Epicurean Vegan

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise “soft” dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

INGREDIENTS:
16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
3/4 C walnut pieces
3 C mushrooms, sliced
1/2 C parsley, chopped
Lemon-Chive Sauce
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
1/4 C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.

In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

Prep time

15 mins

Total time

15 mins

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise "soft" dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

Author: Epicurean Vegan

Serves: 6

Ingredients

16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
¾ C walnut pieces
3 C mushrooms, sliced
½ C parsley, chopped
.
Lemon-Chive Sauce
.
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
¼ C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
½ tsp salt
¼ tsp black pepper

Directions

Cook the pasta according to package instructions.
Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary.
Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.
In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce

August 20, 2014 by Epicurean Vegan

As you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes. You may recall my first zucchini noodle recipe with pesto as sun-dried tomatoes and I really love my spiralizer . . .
This works fabulous and is so easy to use. I haven’t spiralized any other veggies yet, but it takes only a few minutes to turn small to medium zucchinis into wonderful noodles. Pasta with cream sauce dishes (my favorite!) are notorious for being full of fat and calories (thanks to dairy products) but even cream sauces made with nuts can be up there too, but fortunately, between subbing in zucchini noodles and the fact that nuts are full of healthy fats and calcium, you don’t have to feel guilty about loading your plate with these “noodles.”

INGREDIENTS:
4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
Macadamia Nut Cream Sauce
1 C macadamia nuts
1 large garlic clove
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp apple cider vinegar
1/4 C white wine
1/2 C water
The rest
1-2 tomatoes, diced

DIRECTIONS:
Spiralize your zucchinis into a large bowl and set aside.
Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You’ll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth. Transfer to a small saucepan and heat over low heat until warm—keep an eye on it so it doesn’t burn. Also, if it’s too thick, whisk in some water or vegetable broth.
In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.

Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

These zucchini noodles make a wonderful pasta substitute with it's fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes.

Author: Epicurean Vegan

Serves: 6

Ingredients

4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
.
Macadamia Nut Cream Sauce
.
1 C macadamia nuts
1 large clove garlic
1 Tbs nutritional yeast
1 tsp salt
½ tsp black pepper
½ tsp apple cider vinegar
¼ C white wine
½ C water
.
The rest
.
1-2 tomatoes, diced

Directions

Spiralize your zucchinis into a large bowl and set aside.
Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You'll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth.
Transfer to a small saucepan and heat over low heat until warm---keep an eye on it so it doesn't burn. Also, if it's too thick, whisk in some water or vegetable broth.
In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.
Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Pasta with Cashew Cream & Cheese

July 30, 2014 by 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.

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

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

(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: Epicurean Vegan

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

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!

Cashew Cheese Risotto

July 23, 2014 by Epicurean Vegan

Just so you know, we’re not messing around with this risotto. I shudder to think what my vegan life would be like without cashew cheese. Obviously, the pure joy of the Creamy Macaroni with Cashew Cheese, would just not exist, as would the Stuffed Shells with Butternut Squash and Cashew Cheese and the Pine nut and Cashew Ravioli. Not a vegan world I’d want to live in, folks. And the beauty of it all, is that cashew cheese is so simple to make, a monkey can do it, so it just doesn’t get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it’s easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you’re well on your way to cashew cheese nirvana.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 tbs olive oil
2 cloves garlic, minced
1 C onion, diced
16-oz mushrooms, sliced, then cut in half
1-1/2 C green onion, sliced
2-3 C fresh spinach, chopped
1/2 C white cooking wine
2 Tbs vegan margarine
1/4 C nutritional yeast
1 recipe cashew cheese (see below)
Salt and pepper, to taste

Cashew Cheese (makes 1 cup)
1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add 1/2 cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
Preheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto, heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
When the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that’s it! Serve and thoroughly enjoy!

Cashew Cheese Risotto

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Cashew cheese is so simple to make, a monkey can do it, so it just doesn't get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it's easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you're well on your way to cashew cheese nirvana.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

5 C vegetable broth
1-1/2 C Arborio rice
1 tbs olive oil
2 cloves garlic, minced
1 C onion, diced
16-oz mushrooms, sliced, then cut in half
1-1/2 C green onion, sliced
2-3 C fresh spinach, chopped
½ C white cooking wine
2 Tbs vegan margarine
¼ C nutritional yeast
1 recipe cashew cheese (see below)
Salt and pepper, to taste
Cashew Cheese (makes 1 cup)
1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
½ C water
1 tsp apple cider vinegar
1 tsp lemon juice
½ tsp salt

Directions

Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add ½ cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
Preheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes.
While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto, heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
When the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that's it! Serve and thoroughly enjoy!

Creamy Chick’n & Mushroom Soup

May 8, 2014 by Epicurean Vegan

Wow, two posts in two days! I’m on a roll! We have had three days of rain, which is great—we need it (my lilac bush loves it):
but it makes me want to hunker down, get cozy and cook something comforting. Soup was in order. I had these chicken-free strips from Beyond Meat, so I decided to go for a hearty, satisfying soup.
I’ve used this product for enchiladas and thought they’d be great for this soup. I think the strips lose a bit of firmness when boiled, but that didn’t bother me; the flavor was still great. When it comes to fake chicken, I think Beyond Meat is the best tasting and uses the most natural ingredients. They’re not only vegan, but non-GMO, gluten-free, kosher, hormone-free, cholesterol-free, and has 20 grams of protein for every 6 strips. Good stuff, especially great for feeding those omnivores in the family.

INGREDIENTS:
1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.

Add the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.
In a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

Creamy Chick'n & Mushroom Soup

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

Author: Epicurean Vegan

Serves: 4-6

Ingredients

1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tsp onion powder
½ C vegan sour cream
3 Tbs flour
½ C nutritional yeast
¼ C unsweetened, plain almond milk
¾ tsp Herbs de Provence

Directions

In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.
Add the broth and let simmer over medium heat for 10 minutes.
Toss in the chick'n and mushrooms and let cook for 10 minutes.
In a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup.
Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

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Pasta with Creamy Coconut-Mushroom Sauce

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

Kale & Wild Rice Casserole

Creamy Avocado Pasta

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

Zucchini Noodles with a Macadamia Nut Cream Sauce

Pasta with Cashew Cream & Cheese

Cashew Cheese Risotto

Creamy Chick’n & Mushroom Soup

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