dairy-free Archives - Page 2 of 8

Mushroom and Spinach Pizza with Truffle Oil

April 11, 2011 by epicureanvegan

I’ve found my new favorite pizza—and this is it. Truffle oil is ideal for pizzas and this one will leave you wishing you made more!

INGREDIENTS:
Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
3/4 C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

DIRECTIONS:
Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.

Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.

Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Mushroom and Spinach Pizza with Truffle Oil

Author: Epicurean Vegan

Ingredients

Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
¾ C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

Directions

Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.
Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.
Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Chickpea Havarti Spread

April 10, 2011 by epicureanvegan

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

INGREDIENTS:
1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

DIRECTIONS:
Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Havarti Spread

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

Author: Epicurean Vegan

Ingredients

1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
½ C raw cashews
⅓ C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
½ tsp garlic powder
½ tsp ground dill seed
½ tsp whole celery seed
¼ C lemon juice

Directions

Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.
Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.
Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Herb-Scalloped Potatoes

April 9, 2011 by epicureanvegan

The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

DIRECTIONS:
Preheat oven to 400. Lightly grease a 9×13″ baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about 1/4 of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don’t layer all the potato slices at once.)

Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.

Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.

Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Herb-Scalloped Potatoes

The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

Author: Epicurean Vegan

Ingredients

2 lbs white potatoes (3 average-size) scrubbed, slice into ⅛" thick disks
¾ C vegetable broth
½ C unsweetened soy milk (he used almond milk)
1 Tbs olive oil
3 cloves garlic, minced
3 Tbs nutritional yeast or flour (he used nutritional yeast)
½ tsp thyme
½ tsp basil
¼ tsp rosemary
¼ tsp paprika
½ tsp salt
Several pinches of black pepper

Directions

Preheat oven to 400. Lightly grease a 9x13" baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about ¼ of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don't layer all the potato slices at once.)
Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.
Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.
Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Baked Mushroom Risotto

April 8, 2011 by epicureanvegan

I love the natural creaminess of risotto and when possible, I use it in recipes that call for regular old white rice. This simple dish is great as a side or even a main meal. The recipe is from Prevention, but I made several changes, including having to veganize it, which proved to be very simple. You can use a dutch oven or like me, good old fashioned aluminum foil and a baking dish. The aroma of this baking in the oven will attract the family to the dinner table!

INGREDIENTS:
1 Tbs olive oil
1/2 red onion, chopped
1 C sliced shiitake and/or oyster mushrooms
1/3 C dry white wine
1-1/2 C arborio rice
3 C low-sodium vegetable broth
1/3 C (+ some for sprinkling) vegan Parmesan cheeze

DIRECTIONS:
Preheat oven to 350. In a medium skillet, heat the olive oil and add the onions; cook for 5-7 minutes, or until they soften and brown. Add the mushrooms and cook a few more minutes until they begin to soften. In the meantime, in a small saucepan, warm the broth a little.

Add the wine and cook until it evaporate, just a few minutes. Transfer to an oven-safe dish, stir in the rice, 1/3 C of the cheeze, and warmed up broth.

Cover tightly with foil and bake 30-32 minutes, or until the liquid has been absorbed. You’ll need to stir it, as the mushrooms and onions migrated to the top. Sprinkle with some Parmesan cheeze and enjoy!

Vegan King Ranch Casserole

April 6, 2011 by epicureanvegan

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.

Author: Epicurean Vegan

Ingredients

4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
½ tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs vegan margarine
3 Tbs flour
1-1/4 C almond milk
¼ tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

Directions

Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Guest Post: Banana Blueberry Muffins

March 29, 2011 by epicureanvegan

Today, I’m bringing you a recipe from Patricia Stoltey, a delightful friend, writer, and fellow critique group member . We’re both original members of the Raintree Writers, formed in 2003, which continues to meet every two weeks. Pat has two published mystery novels, The Prairie Grass Murders and The Desert Hedge Murders, both excellent reads with fun and quirky characters. You can visit Pat at her blog and see why I call her “Bad Ass Pat.” In the meantime, check out her yummy vegan muffins that she kindly took the time to share with us.

I can’t leave a recipe alone, no matter how good it is.

The first time I made these Mountain Biker’s Banana Muffins from the Simply Colorado: Nutritious Recipes for Busy People cookbook by the Colorado Dietetic Association, I thought they were delicious. But I couldn’t help it. I tinkered with the recipe until I made it mine.

If you find a copy of the original, you’ll see I changed the balance of whole wheat flour to white, replaced the skim milk with soymilk, and ditched the raisins (which I don’t really like) for blueberries. Here’s how it goes:

Pat’s Variation on Mountain Biker’s Banana (Blueberry) Muffins

INGREDIENTS:

1/2 c. sugar (or slightly less)

1 tsp. baking soda

1/4 tsp. salt

1/2 c. flour

1 c. whole wheat flour (I use high altitude flour in Colorado)

1/3 c. oil

1/4 c. soymilk

2 large very ripe bananas, mashed

1 tsp. vanilla

1 c. blueberries (I use frozen berries to keep the batter from turning totally blue)

Cooking Spray

DIRECTIONS:

Preheat oven to 375⁰. Measure sugar, baking soda, salt and flours into bowl. Add oil, soymilk, bananas and vanilla; mix just until flour is moistened. Gently fold in frozen blueberries. Fill standard size muffin cups coated with cooking spray to 2/3 full with batter. Bake 15-20 minutes or until golden brown. Because of the frozen berries, it’s best to test the center of the muffins with a toothpick to make certain muffins are done all the way through. Immediately tilt the muffins in the cups or remove from the pan and cool on a rack.

Although I have to tell you, at my house muffins tend to disappear from the pan minutes after they’re removed from the oven. I was lucky to get this photo.

Looks delicious, Pat. 🙂 Thanks for sharing your recipe with us!

Tetrazzini

March 28, 2011 by epicureanvegan

Holy mackerel, Andy! (as my father used to say) This is another winner from The Ultimate Uncheese Cookbook. It’s cheezy, tasty and creamy comfort food that I guarantee you’ll love. Not only that, it’s simple to make. The recipe also gives you ideas to add more protein such as 1-3/4 C chickpeas, 1/2 lb smoked or seasoned cubed tofu, cubed tempeh, or seitan. I went with a couple of sliced Tofurky hot dogs—Field Roast sausages would also be a great option. The recipe makes enough to feed a crowd of 6-8, so it’s great for get togethers. I highly recommend making the Parmezano Sprinkles for this, too—they add the perfect topping.

INGREDIENTS:
1 lb spaghetti, broken in half
2 Tbs olive oil
4 C thinly sliced mushrooms
1 red bell pepper, finely diced
1 C flour
4 C nondairy milk (I used almond milk)
1/2 C nutritional yeast flakes
1 Tbs onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 C frozen peas, thawed (I left these out since I didn’t have any)
1/2 to a cup of Parmezano Sprinkles

DIRECTIONS:
Preheat oven to 350. Cook the spaghetti according to package instructions. Drain and transfer to a large bowl. Meanwhile, in a large skillet, heat the oil and saute the mushrooms and bell pepper until tender.

Combine the flour, 2 cups of the milk, nutritional yeast, onion powder, garlic powder, and salt in a blender. Blend until smooth, then pour over the mushroom mixture. Add the remaining 2 cups of milk. The recipe says to remove from heat, but I just turned it to low. This is when I added the Tofurky hot dogs, too. Constantly stir it as it will begin to thicken and bubble within a couple of minutes.

Combine it with the spaghetti.

Pour it into a lightly greased 4-quart baking dish, top with the Parmezano Sprinkles, and bake for 35 minutes, or until golden brown. Serve immediately and enjoy!

Tetrazzini

Holy mackerel, Andy! (as my father used to say) This is another winner from The Ultimate Uncheese Cookbook. It's cheezy, tasty and creamy comfort food that I guarantee you'll love. Not only that, it's simple to make. The recipe also gives you ideas to add more protein such as 1-3/4 C chickpeas, ½ lb smoked or seasoned cubed tofu, cubed tempeh, or seitan. I went with a couple of sliced Tofurky hot dogs---Field Roast sausages would also be a great option. The recipe makes enough to feed a crowd of 6-8, so it's great for get togethers. I highly recommend making the Parmezano Sprinkles for this, too---they add the perfect topping.

Author: Epicurean Vegan

Ingredients

1 lb spaghetti, broken in half
2 Tbs olive oil
4 C thinly sliced mushrooms
1 red bell pepper, finely diced
1 C flour
4 C nondairy milk (I used almond milk)
½ C nutritional yeast flakes
1 Tbs onion powder
½ tsp garlic powder
½ tsp salt
1 C frozen peas, thawed (I left these out since I didn't have any)
½ to a cup of Parmezano Sprinkles

Directions

Preheat oven to 350. Cook the spaghetti according to package instructions. Drain and transfer to a large bowl. Meanwhile, in a large skillet, heat the oil and saute the mushrooms and bell pepper until tender.
Combine the flour, 2 cups of the milk, nutritional yeast, onion powder, garlic powder, and salt in a blender. Blend until smooth, then pour over the mushroom mixture. Add the remaining 2 cups of milk. The recipe says to remove from heat, but I just turned it to low. This is when I added the Tofurky hot dogs, too. Constantly stir it as it will begin to thicken and bubble within a couple of minutes.
Combine it with the spaghetti.
Pour it into a lightly greased 4-quart baking dish, top with the Parmezano Sprinkles, and bake for 35 minutes, or until golden brown. Serve immediately and enjoy!

Bok Choy Skillet Supper

March 24, 2011 by epicureanvegan

Okay . . . way better than last night’s catastrophe. This recipe is in the latest issue of Vegetarian Times but I made just a couple of changes based on what I had at home. My only suggestion would be to steam the bok choy separately (defeating the purpose of a 0ne-pan meal) but I found that when I steamed them much longer than the recipe says and they still were crunchy, it’s worth using another pan. I love bok choy and I don’t cook with it nearly as much as I ought to. VT also informed me that it is packed full of vitamin C, carotenoids, and phytonutrients that strengthen the immune system and may help reduce the risks of some cancers. What a bonus!

INGREDIENTS:
2 tsp garlic-flavored olive oil, divided, plus more for drizzling
8-oz button mushrooms, sliced (I left them whole and used jarred)
8 cherry or grape tomatoes, halved (I chopped one tomato as I somehow ended up with a ton)
2 shallots, finely chopped (1/4 C)
1 C bulgur (I used couscous)
1 C mushroom broth (I used vegetable broth)
1 sprig fresh thyme, plus 1 tsp thyme leaves
4 small bok choy, halved

DIRECTIONS:
Heat 1 tsp garlic oil in a skillet over med-high heat. Add the mushroom and saute 5 minutes, or until browned.I added about 1/2 tsp of minced garlic as well.

Transfer to a bowl or plate. Add the tomatoes and cook for a couple of minutes; add to the mushrooms. In the skillet, add the remaining 1 tsp of oil and stir in the shallots; saute 2-3 minutes. Stir in the couscous and thoroughly coat with oil. Add the broth, thyme sprig, and 1-1/2 cups of water. Season with salt and pepper, if desired, stir, reduce heat to med-low, and cover for 5 minutes.

(If not steaming the bok choy separately) arrange the stalks on top of the couscous in a pinwheel fashion. (Gotta make it look pretty.) Cover and simmer 5 minutes. Remove from heat and let sit for 10 minutes. Sprinkle with the thyme leaves, mushrooms, and tomatoes. Drizzle with the garlic oil. This dish is full of flavor and taste—not to mention vital nutrients. Enjoy!

Bok Choy Skillet Supper

Okay . . . way better than last night's catastrophe. This recipe is in the latest issue of Vegetarian Times but I made just a couple of changes based on what I had at home. My only suggestion would be to steam the bok choy separately (defeating the purpose of a 0ne-pan meal) but I found that when I steamed them much longer than the recipe says and they still were crunchy, it's worth using another pan. I love bok choy and I don't cook with it nearly as much as I ought to. VT also informed me that it is packed full of vitamin C, carotenoids, and phytonutrients that strengthen the immune system and may help reduce the risks of some cancers. What a bonus!

Author: Epicurean Vegan

Ingredients

2 tsp garlic-flavored olive oil, divided, plus more for drizzling
8-oz button mushrooms, sliced (I left them whole and used jarred)
8 cherry or grape tomatoes, halved (I chopped one tomato as I somehow ended up with a ton)
2 shallots, finely chopped (1/4 C)
1 C bulgur (I used couscous)
1 C mushroom broth (I used vegetable broth)
1 sprig fresh thyme, plus 1 tsp thyme leaves
4 small bok choy, halved

Directions

Heat 1 tsp garlic oil in a skillet over med-high heat. Add the mushroom and saute 5 minutes, or until browned.I added about ½ tsp of minced garlic as well.
Transfer to a bowl or plate. Add the tomatoes and cook for a couple of minutes; add to the mushrooms. In the skillet, add the remaining 1 tsp of oil and stir in the shallots; saute 2-3 minutes. Stir in the couscous and thoroughly coat with oil. Add the broth, thyme sprig, and 1-1/2 cups of water. Season with salt and pepper, if desired, stir, reduce heat to med-low, and cover for 5 minutes.
(If not steaming the bok choy separately) arrange the stalks on top of the couscous in a pinwheel fashion. (Gotta make it look pretty.) Cover and simmer 5 minutes. Remove from heat and let sit for 10 minutes. Sprinkle with the thyme leaves, mushrooms, and tomatoes. Drizzle with the garlic oil. This dish is full of flavor and taste---not to mention vital nutrients. Enjoy!

Chai-Spiced Berry-Oatmeal Cookies = Redemption

March 23, 2011 by epicureanvegan

I am so relieved and happy that these cookies turned out. I found myself in a funk today. And apparently, it’s catching ’cause Moe looks to have it:

He probably smelled these amazing cookies and knew he couldn’t have any. Sorry, Moe. Anyway, missed my workout this morning and struggled some more with an essay I’ve been trying to write for the last four years. Yes, that’s four years. Then, to add insult to injury, dinner turned out to be a disaster. Awful. By far the worst results of anything I’ve attempted since the ill-fated red velvet cake nearly a year ago. I could have easily called it a night, but instead, I picked myself up by my bra straps and dusted my vegan-self off because I’ll be damned to go nighty-night after today. These are my Redemption Cookies. I swaggered into the kitchen and started pulling stuff out of the pantry, grabbed a bowl and got to work. One bite and not only did I feel the fog lift, I felt redeemed after that horrendous dinner. Talk about cookies for the soul.

INGREDIENTS:
1 C flour
1/2 tsp baking soda
1-1/2 C rolled oats
1/2 C Earth Balance margarine
Egg Replacer (and water) for one egg
1/2 C sugar
1/2 C brown sugar
2 Tbs agave
1 tsp vanilla
1/2 C fresh blueberries
1/2 C dried cherries, chopped (I think I’ll call them “cheeries” for this recipe)
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
1/2 tsp fennel seeds

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, cream together the butter and sugars. Add the egg-replacer/water mix, agave, and vanilla. In a medium bowl, combine the dry ingredients.

Little by little, add to the butter/sugar mixture. Fold in the blueberries and cherries.

Drop onto a baking sheet lined with foil. (For the first batch, I lightly sprayed the foil with cooking spray since I wasn’t sure if they’d stick, but just go with the foil.)

Bake for 8-10 minutes, or until the edges begin to brown. Let them cool a few minutes before removing to a cooling rack, then thoroughly enjoy. And feel better. And redeem yourself from any minor infractions you committed during the day. They are guarantee to turn things around for you. 🙂 Makes 32-34 soul-good cookies.

Chai-Spiced Berry-Oatmeal Cookies = Redemption

Author: Epicurean Vegan

Ingredients

1 C flour
½ tsp baking soda
1-1/2 C rolled oats
½ C Earth Balance margarine
Egg Replacer (and water) for one egg
½ C sugar
½ C brown sugar
2 Tbs agave
1 tsp vanilla
½ C fresh blueberries
½ C dried cherries, chopped (I think I'll call them "cheeries" for this recipe)
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
½ tsp fennel seeds

Directions

Preheat oven to 350. Using an electric mixer, cream together the butter and sugars. Add the egg-replacer/water mix, agave, and vanilla. In a medium bowl, combine the dry ingredients.
Little by little, add to the butter/sugar mixture. Fold in the blueberries and cherries.
Drop onto a baking sheet lined with foil. (For the first batch, I lightly sprayed the foil with cooking spray since I wasn't sure if they'd stick, but just go with the foil.)
Bake for 8-10 minutes, or until the edges begin to brown. Let them cool a few minutes before removing to a cooling rack, then thoroughly enjoy.

Collard Green Wraps with Tahini-Umeboshi Sauce

March 21, 2011 by epicureanvegan

Sorry I’ve been a bit MIA lately. Life is quite busy these days, especially with my alter ego. For the last few days, the family has dined on easy things like spaghetti, veggie burgers, and canned soup. Looking into their Oliver Twist eyes, I knew I needed to make an effort with dinner. Thank goodness for Green Buffalo Foods—they delivered my box of veggie love this afternoon and I swooned at the beautiful collard greens I received.

You could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I’ll steam them just a tiny bit before filling them up, rather then afterward—they may fare better.

INGREDIENTS:
12 collard green leaves, washed and patted dry
8-oz firm tofu
6-8 mushrooms, sliced
4 large green onions, sliced
1-15oz can Great Northern beans, drained
1 C long-grain rice, uncooked
2 tsp garlic, minced
1-2 tsp olive oil
Salt and pepper, to taste
Tahini-Umeboshi Sauce:
1/3 C tahini
2 tsp umeboshi paste
2 tsp lemon juice
2 Tbs tamari
2 Tbs water
2 Tbs almond milk

DIRECTIONS:
Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.

Cut the fat stem off of the collard green. Don’t cut off too much—just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.

Fold in the two “tails” of the collard green leaf:

Now fold the opposite side in:

Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You’ll be left with a neatly rolled wrap:

I then placed them in a steamer basket and steamed them for just a few minutes.

You’ll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.

To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

Collard Green Wraps with Tahini-Umeboshi Sauce

You could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I'll steam them just a tiny bit before filling them up, rather then afterward---they may fare better.

Author: Epicurean Vegan

Ingredients

12 collard green leaves, washed and patted dry
8-oz firm tofu
6-8 mushrooms, sliced
4 large green onions, sliced
1-15oz can Great Northern beans, drained
1 C long-grain rice, uncooked
2 tsp garlic, minced
1-2 tsp olive oil
Salt and pepper, to taste
Tahini-Umeboshi Sauce:
⅓ C tahini
2 tsp umeboshi paste
2 tsp lemon juice
2 Tbs tamari
2 Tbs water
2 Tbs almond milk

Directions

Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.
Cut the fat stem off of the collard green. Don't cut off too much---just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.
Fold in the two "tails" of the collard green leaf.
Now fold the opposite side in.
Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You'll be left with a neatly rolled wrap.
I then placed them in a steamer basket and steamed them for just a few minutes.
You'll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.
To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

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