dairy-free Archives - Page 4 of 8

Ranch Bread

November 11, 2010 by epicureanvegan

Vegan MoFo, Day 11

Happy Veteran’s Day!

It also happens to be the first snow of the season:

And you thought ranch flavor was just for salads or dips. It’s for bread, too! This recipe is so simple—I used the basic quick bread recipe that I used for the green chili bread. It’s a great basis for quick breads–just add some of your favorite flavors and seasonings. I served this with the Cheezy Kale and White Bean Soup and it made a great fall meal.

INGREDIENTS:
3 C flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp parsley
1/2 tsp chives
1/2 tsp dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 C Tofutti sour cream
1 C almond milk
2 Tbs olive oil

DIRECTIONS:
Preheat oven to 350 and lightly grease a 9″ loaf pan. In a large bowl, combine flour, baking powder, salt, parsley, chives, dill, onion powder, garlic powder, and black pepper. Add the sour cream, milk, and oil; combine well and transfer to the loaf pan.

Bake 40-45 minutes. Let cool on a rack, then slice and enjoy!

Cheezy Kale and White Bean Soup

November 10, 2010 by epicureanvegan

Vegan MoFo, Day 10

Kale is my drug. I love it. This soup is great for fall (or even a cool summer evening) and easy to throw together. It’s hearty without being overly filling, not to mention full of immune-boosting ingredients that will help ward off those pesky winter colds.

INGREDIENTS:
3 cloves garlic, minced
2 Tbs olive oil
1 large leek, chopped
2-15 oz cans great northern or cannellini beans, drained
8 C vegetable broth (or 6 cups broth, 2 cups of water)
1/2 C white wine
1/2 C fresh parsley, chopped
2 Tbs lemon juice
4-5 C fresh kale, torn or chopped
1 C vegan cheddar, shredded
White pepper, to taste
Salt, to taste

I just filled my 4 cup Pyrex measuring cup of kale to the top–so about 5 cups

DIRECTIONS:
In a large soup pot, heat the olive oil. Add the garlic and leek and saute until slightly browned. Add the beans and parsley and saute 4-5 minutes.

Add the broth, kale, lemon juice, and white wine. Let simmer, covered, for 20 minutes. Season with salt and white pepper. 5 minutes before serving, add the cheeze. This is strictly an optional ingredient—you can also just sprinkle a little cheeze on individual servings. Enjoy!

Seitan Enchiladas with Green Chili Sauce (and a Field Roast Sausage Thrown In)

November 9, 2010 by epicureanvegan

Vegan MoFo, Day 9

That’s right, I had to throw in a Field Roast Mexican Chipotle sausage link—I had a lonely one in the fridge, and these are enchiladas, after all. It was the piece de resistance. This recipe is based on one my sister used to make all the time, but with *gasp* chicken and *gasp* again, half-and-half, so I was determined to veganize it. If you’re not big on seitan, try some other filling options: ground meatless crumbles and refries, portobellos and onions, or bell peppers and zucchini. Either way, I think you’re love the creaminess and cheezyness of this classic dish.

INGREDIENTS:
2 pkgs. seitan, beef or chicken style, chopped into 1″ pieces (or other filling of choice)
1 Field Roast sausage link, Mexican Chipotle flavor, crumbled
1-4oz can diced green chilies
1 C Tofutti sour cream
1/8 C almond milk
1 C fresh cilantro
1 C black olives, sliced
3 green onions, sliced (white and greens parts)
1-1/2 C vegan cheddar and/or vegan Monterrey Jack cheese, shredded, divided
2-16oz jars of 505 Green Chili sauce, choose your level of hotness
11 flour tortillas (I know, I tried to make it an even number, but it just didn’t happen)

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine seitan, Field Roast, chilies, cilantro, sour cream, almond milk, and 1/2 C of the cheese. Pour 1/2 of on jar of the green chili sauce on the bottom of a 15″ baking pan. Spread evenly. Fill each tortilla with about 3-4 tablespoons of the seitan mixture and fold over to make a burrito.

Lay folded side down.

Sprinkle a little cheese on the enchiladas, then layer rest of green chili sauce on top–spread evenly. Sprinkle rest of cheese on top, then layer on green onions and olives.

Cover and bake for 30 minutes, then enjoy!

Product Review: Lillabee Classic Yellow Cake Mix

November 8, 2010 by epicureanvegan

Vegan MoFo, Day 8

I picked up this dairy-free, gluten-free cake mix in Boulder a while back. In fact, Lillabee is a Boulder-based company. In addition to having no dairy or gluten, this cake mix is soy-free and all natural, meaning non-GMO. When I picked up a bag, I didn’t realize that the recipe requires 2 eggs, but thankfully, Ener-G Egg Replacer came to the rescue!

Lillabee’s aim is to provide delicious baked goods you make at home that are allergy-friendly. Other products include: Fudgy Brownies, Anytime Muffins, and Perfect Pancakes/Waffles.

So included in the bag is a sugar mixture (about a cup’s worth), the baking mix and directions:

Required ingredients: 2 eggs (3 tsp egg replacer + 4 Tbs water), 6 Tbs Earth Balance margarine, 1 tsp vanilla extract, 3/4 C non dairy milk, 2 tsp apple cider vinegar or lemon juice and an 8″ cake pan or muffin pan. It was a breeze to throw together–about 5 minutes using the mixer, then 45 minutes in the oven.

It smelled quite delish as it baked! I let it cool for about an hour and then sliced it up. It was wonderful! Very sponge-y and sugary and quite delightful. You can also add things to the batter before baking it, like blueberries, or other fruit.

So where can you find this decadent vegan dessert? If you live in Boulder (or close by) you can purchase it at Dish Gourmet and Caffe Victoria. But you can also order directly from Lillabee. I was very impressed and next time we’re in Boulder, I will definitely pick some more up.

“Cheddar” and Sun-Dried Tomato Dip

October 30, 2010 by epicureanvegan

Like the Party Cheese Ball, people will not be able to tell this is vegan! I love this dip and I guarantee, so will your guests (that is, if you don’t eat it all yourself)!

INGREDIENTS:
4 oz Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 C plain soy yogurt
2 C vegan cheddar, shredded (Daiya brand)
2 large garlic cloves, minced
4 scallions, sliced thin
8 (I recommend 10-12) oil-packed sun-dried tomato halves, drained and minced
Dash of salt

DIRECTIONS:
Stir together cream cheese, sour cream, and yogurt in a medium bowl. Stir in the cheddar, garlic, scallions, tomatoes, and salt. Transfer to a serving dish and serve with crackers, chips and veggies. Enjoy!

Recipe: adapted from Beyond the Moon Cookbook

Fluffy Vegan Pancakes

October 23, 2010 by epicureanvegan

The Sixth Grader helped me make pancakes—he’s actually quite a seasoned pancake-flipper and was very explicit in his instructions. He wanted to make sure I told all of you the importance of not pressing down on the pancake once it is flipped; you lose all fluffiness. These are simple to throw together and if you’re lucky enough to have a Pancake-Flipper pro, breakfast is done in no time!

INGREDIENTS:
1-1/2 C all-purpose flour
1/2 C whole wheat flour
3 Tbs baking powder
2 Tbs sugar
1/4 tsp salt
2 C vanilla almond milk
4 Tbs vegetable oil
Cooking spray
Earth Balance margarine
Maple syrup

DIRECTIONS:
Combine flours, baking powder, sugar, and salt. Whisk in milk and oil and combine until smooth.

Spray a skillet or flat griddle and heat on medium heat. Add about 1/3 to 1/2 C of batter to make each pancake. A good rule of thumb when making these is to wait until air holes/bubbles form before flipping. Flip and cook until golden brown (and remember, no pressing down with the spatula)!

I typically keep them warm in the oven until finished, then smother with some Earth Balance and maple syrup and enjoy!

Makes about a dozen pancakes.

*I don’t recommend this batter for waffles. We tried that the next morning and it didn’t work to swell.

Vegan New England Chowder

September 22, 2010 by epicureanvegan

I 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:

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.

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

Add 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!

Product Review: Amy’s Rice Macaroni with Dairy Free Cheeze

September 13, 2010 by epicureanvegan

When I saw that this product made it as a readers’ fave in the latest issue of Vegetarian Times, I did a tentative happy-vegan-food dance. It sounded promising, especially since it’s made with Daiya cheese. Plus, it’s gluten-free. So I picked one up for $3.69. It was practically burning a hole through my reusable grocery bag on the way home. I couldn’t get it in the microwave fast enough. Then the moment of truth . . .

I did a full-fledged, unadulterated, happy-vegan-food dance like no other. Never in my life would I have thought there’d be a delicious vegan mac and cheese that rivals that of the real deal. Unbelievable. Even The Husband was hovering, hoping that I would share more than just the one tiny bite I had given him. No way.

Oh, man. Good stuff. It took me a few minutes to recover and wipe the cheeze from my face–I was not above licking the cardboard dish clean, nor am I embarrassed to admit that. It was creamy and tasted just like the real thing. You can cook it in the oven for 25-30 minutes (I had no patience for that) or in the microwave for about 4 minutes.

Alas, like everything delicious, it comes with a price. One 8-ounce container brings with it 520 calories (I better go for another run today), but it’s actually comparable to regular mac n’ cheese. Total fat: 22g, 5g of saturated fat and no trans fat Sodium: 740mg, Carbs: 72g, Protein: 8g, but hey, NO cholesterol! 🙂 Overall, with no dairy, no soy and no gluten, it’s an indulgence I can handle every once in a while. (Glad I bought two)!

Zucchini-Tofu Scramble with Roasted Red Peppers

August 19, 2010 by epicureanvegan

I love tofu scrambles—as you have probably already gathered, but they’re so easy to change up and are perfect for those times when you need to clean out the produce drawer of on-the-verge-veggies. You can pile it into a wrap or a toasted English muffin, or just eat it as it is. I had half a package of tofu just waiting for me to use it, so it was easy to figure out what to make. A great protein-packed breakfast to start the day.

INGREDIENTS:
12 or 14 oz tofu, extra firm, drained and pressed
1 small zucchini, sliced, then quartered
1 jarred roasted red pepper, diced
1/3 C salsa
3 green onions, sliced
1/3 C fresh cilantro, chopped
1/3-1/2 C Vegan cheese, shredded (any kind you like: cheddar, pepper jack, Monterrey Jack, etc)
1 avocado, diced
1/2 tsp turmeric
1/2 tsp cumin
A few dashes cayenne pepper
Salt and pepper, to taste
Olive oil

DIRECTIONS:
Heat 1-2 tablespoons of olive oil in a medium skillet. Add zucchini and saute for about 5 minutes. Add the roasted red pepper and saute another 5 minutes. In a small bowl, break up the tofu to resemble scrambled eggs. Add turmeric, cumin, and cayenne; stir to combine. Add tofu and green onions; combine well with the veggies. Saute for about 4 minutes and then stir in the salsa, cilantro, and cheese. Finish off with salt and pepper and then top individual servings with some avocado. Enjoy!

Lemon Cupcakes with Buttercream Frosting

August 18, 2010 by epicureanvegan

These are perfect little, squatty, tasty, cute cupcakes. The outside is crispy, slightly sticky with lemon cake goodness on the inside. They are easy to make and once frosted, gone in seconds!

INGREDIENTS:
1 C soft Silken tofu
4 heaping tsp egg replacer powder mixed with 10 Tbs water
3/4 C granulated sugar
2 Tbs lemon juice
Rind of 1 lemon, grated
1/2 C flour
1 tsp baking powder
1/2 tsp cream of tartar
Frosting:
1/2 C vegan margarine
2 C confectioners’ sugar
1 Tbs plain or vanilla soy milk
3/4 tsp pure lemon extract, or vanilla extract

DIRECTIONS:
Preheat oven to 325. Using a mixer, mix the tofu until smooth. Add sugar, lemon juice, and lemon rind. Mix until thick, about 5 minutes. In a small bowl, combine flour and baking powder. Slowly add to the tofu mixture and mix until smooth and thick.

In the medium bowl with the egg replacer and water, add the cream of tartar and mix for about 5 minutes until it is well combined and a little fluffy. Fold it into the tofu and flour mixture. Grease a muffin tin and fill each one with a 1/4 cup of the mixture. I got 11 cupcakes. . .why not a dozen? I have no idea. Oh well.

Bake for 35-40 minutes–the edges will get a little brown. Transfer to a wire rack and let cool before removing them from the pan and frosting them.

To make frosting: Let margarine sit out until room temperature. Using a mixer, mix the margarine until smooth. Add the powdered sugar, soy milk and flavoring. Combine thoroughly. You may need to adjust the consistency to how you’d like it by adding more milk or more sugar. Since all I could find was one lonely frosting tip and no pastry bag, I snipped off the corner of a zip lock back as a substitute. It worked lovely. Enjoy!