Epicurean Vegan

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Reboot Wrap-Up

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So I did about 6.5 days of the reboot and I feel GREAT! I won’t lie . . . it wasn’t easy, but it was well-worth it. I’ve lost about 6 pounds, too. This reboot is a great way to jump start you into healthier eating habits. As much as I loved my vino, I actually didn’t miss it since there were so many other things I couldn’t eat. I discovered new foods and learned to love those green smoothies every morning. I also really loved this mango-strawberry-pineapple-avocado smoothie:

This morning, we headed over to one of our favorite restaurants, The Rainbow.


Restaurant breakfasts can be tough since most items have egg, milk and meat in them. But The Rainbow offers some great vegan items.

As you can see . . . about 98% of the vegan items on the breakfast menu are under “Light & Healthy.” Hmmm . . . what does that tell you? 😉 Anyway, I usually get Dan’s Groatmeal. It’s amazing! It’s a bowl full of oatmeal, granola, fruit and you can order soy milk to go with it. I highly recommend it! Oh—and they also make a vegan coffeecake that is to die for!!

One thing this reboot taught me, was that I needed a new blender. Mine sucked. I had an old Hamilton Beach and the only good thing about it, was the pitcher was glass. That’s how old it was. Anyway, I went shopping at Bed Bath & Beyond and after talking with the electronics guy who went through all the specs of all the blenders, I settled on the Ninja.

This thing is amazing and highly satisfying to use. For $80 (I used one of their 20% off coupons), it comes with a 1000 watts and features a vertical 3-blade system. It crushes ice like nobody’s business. When I fired it up to make smoothies for a picnic this afternoon, The Husband remarked that it sounded like a jet plane taking off. The Seventh Grader joked, “I thought ninjas were supposed to be quiet.”

Mango-Strawberry-Cherry smoothies

For the picnic, I also made some hummus and crock cheez and instead of eating them with bread or crackers, we brought cucumber slices, celery, and yellow & red bell peppers with us.

We also picked up some noodles with sesame oil, cucumber, and cilantro from Whole Foods.

It’s been a delicious day . . . and Moe enjoyed the picnic, too.


White Bean Crock Cheez

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White Bean Crock Cheez -- Epicurean VeganThis cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don’t eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it’s made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

INGREDIENTS:
2 C cooked white beans or garbanzo beans
3 Tbs nutritional yeast flakes
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs light miso
1-2 Tbs olive oil
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

White Bean Crock Cheez
 
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This cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don't eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it's made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.
Author:
Ingredients
  • 2 C cooked white beans or garbanzo beans
  • 3 Tbs nutritional yeast flakes
  • 2 Tbs tahini
  • 2 Tbs lemon juice
  • 1-1/2 Tbs light miso
  • 1-2 Tbs olive oil
  • 1 tsp onion powder
  • ¾ tsp salt
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard
Directions
  1. Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

 

Plum Crock Cheez

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Plum Crock Cheez -- Epicurean VeganToday’s high is a whopping -4 degrees. School was even canceled. So not only is it a great day to be in the kitchen (later I’ll be baking something delish–stayed tuned), but thanks to the snow day, I’ll be home to watch Oprah and her vegan challenge! Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook).  This one is actually called, “Plum Good Crock Cheez” and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I’m not sure which version is my favorite!

INGREDIENTS:
1/2 lb (8oz) firm tofu, drained
3 Tbs nutritional yeast
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs umeboshi plum paste
1 tsp onion powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!

Plum Crock Cheez
 
Print
Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook). This one is actually called, "Plum Good Crock Cheez" and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I'm not sure which version is my favorite!
Author:
Ingredients
  • ½ lb (8oz) firm tofu, drained
  • 3 Tbs nutritional yeast
  • 2 Tbs tahini
  • 2 Tbs lemon juice
  • 1-1/2 Tbs umeboshi plum paste
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard
Directions
  1. Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!

 

Crock Cheez

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Crock Cheez -- Epicurean VeganWhen I tell people I’m vegan,  a lot of them will say that they could probably give up meat, but cheese?! Are you kidding? They just can’t give up this coagulated, compressed, salty, melty product of milk. I can understand; back in the day, I was definitely a cheese-whore. But thanks to The Ultimate Uncheese Cookbook, I can go back to my cheese-whoring days of yore. If  you don’t already have this cookbook, run, walk, bike, drive (carpool, if you can), ride the bus . . . to the nearest locally-owned and operated (if possible) bookstore and buy it!  Either that, or visit me often, because rest assured, I will be making (and posting) every recipe from this cookbook throughout the coming months. I am amazed at how delicious (and easy!) these recipes are. I know . .  *eye roll* . . .there may be a few cheeze recipes that won’t fool you skeptics out there, but that’s okay, I’m aware that some fake cheese taste, well, fake. It’s gonna happen, but I’m finding that there are enough out there to make up for those few. This crock cheeze is absolutely amazing! It tastes incredible. The cookbook also list several different variations of this recipe that I will definitely try–watch out for those posts. 🙂  I made it shortly before dinner and I wanted to eat just that on crackers, but my family would have gone hungry . . . I don’t know that I would have shared.

INGREDIENTS:
1/2 lb (8oz) firm regular tofu, drained and pressed
3 Tbs nutritional yeast
2 Tbs Tahini or raw cashew butter (I used tahini)
2 Tbs lemon juice
1-1/2 Tbs light miso
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

I love Denver Tofu (not just because I live in Colorado) but because it really is outstanding.

DIRECTIONS:

Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes.

Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. This is a pretty important step, like with the Party Cheese Ball and the Cheddar and Sun-Dried Tomato Dip. The flavors really need a chance to mesh and mingle. That is, if you can wait that long. 🙂

Crock Cheez -- Epicurean Vegan

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