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Pita Quesadillas with Cilantro Hummus

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Pita Quesadillas with Cilantro Hummus -- Epicurean VeganI was thumbing through the latest issue of Vegetarian Times and when I saw this recipe, I decided right then and there to try these. I happened to have all the ingredients, even adding some Vegan Gourmet Monterey Jack cheese and between that, the roasted red peppers and cilantro, it made a delicious, quick and easy lunch.

INGREDIENTS:
Hummus:
1/2 C cilantro leaves
2 cloves garlic, peeled (I used minced)
1-1/2 C cooked chickpeas (or 1 15oz can, rinsed and drained)
2 Tbs lime juice
2 Tbs olive oil
Quesadillas:
4 7″ whole-wheat pitas, split crosswise
4 jarred roasted red peppers, drained and sliced into strips
1-1/2 C baby spinach leaves
Optional: Vegan Gourmet Monterey Jack, shredded (I did little slices, but shredding it would have been better)

DIRECTIONS:
Preheat oven to 350. To make hummus: Process cilantro leaves and garlic in food processor until chopped. (I added the garlic later since it was already minced). Add the chickpeas, lime juice, oil, and 1/4 C water; puree 3 minutes, or until creamy.

To make the quesadillas: Place 4 pitas halves on baking sheet. Spread each with 1/2 C hummus. Top with peppers, spinach, cheese (if using) and remaining pita halves. Bake 10 mins, serve and enjoy!

Cheezy Sauce

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Cheezy Sauce -- Epicurean VeganYep…here is yet another “cheese” sauce–this one quite impressive from Veganomicon. The ingredient list is relatively small and the flavor is not soy sauce-y like most (’cause there isn’t any in this recipe)! It’s quite simple to make and can be used on nachos, pastas, baked potatoes and as a dip for veggies. I think this sauce tastes closest to real cheese and I’ll certainly try it on other food. Like most “cheese” sauces, I recommend not microwaving any leftovers, but rather reheating it on the stove. Also, it does help to have the ingredients measured out and ready to go before starting…and of course, I went to my go-to ingredient for added creaminess…Tofutti sour cream!

INGREDIENTS:
2 C vegetable broth
1/4 C all-purpose flour
1 Tbs olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 tsp salt
Several pinches of freshly ground black pepper (I did 4 pinches)
1/8 tsp turmeric
3/4 C nutritional yeast
1 Tbs lemon juice
1 tsp prepared yellow mustard
Optional: 1/4 C Tofutti sour cream
Optional: Vegan Parmesan cheese

DIRECTIONS:
Combine the broth and flour in a measuring cup and whisk until dissolved. Preheat a small sauce pan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 mins, stirring often and being careful not to burn the garlic. Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3-5 mins; if it doesn’t, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more mins. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more depending on how salty the vegetable broth is), turn off the heat, cover the pan to keep it warm until ready to use. (If using the sour cream, add it now). The top might thicken a bit while it sits, but you can stir it and it will be fine. Serve warm and enjoy!

Product Review: Amy’s Roasted Vegetable, No Cheese Pizza

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I was excited to try this pizza since I’ve had good luck with other products from Amy’s Kitchen. A no-cheese pizza is a hard thing to make–and to make it tasty is a whole other ball game. This certainly isn’t a home run–more like a ground double. It wasn’t bad.

First of all, let’s check out the ingredients: (VEGAN) ORGANIC WHEAT FLOUR WITH ORGANIC OAT BRAN AND WHEAT GERM, ORGANIC ONIONS, FILTERED WATER, ARTICHOKES, EXTRA VIRGIN OLIVE OIL, ORGANIC ROASTED RED PEPPERS, ORGANIC TOMATOES, ORGANIC SHIITAKE MUSHROOMS, ORGANIC AGAVE NECTAR, BALSAMIC VINEGAR, SEA SALT, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, ORGANIC EVAPORATED CANE JUICE, ORGANIC GARLIC, ORGANIC LEMON JUICE, YEAST, SPICES. CONTAINS WHEAT.

Nutritional Facts:

Serving Size: 0.33, Servings Per Container: 3, Serving Weight: 113 g

Calories: 270, Calories from Fat:80

Total Fat: 9g 14%, Saturated Fat: 1.5g 8%, Trans Fat: 0g

Cholesterol: 0mg 0%

Sodium: 490mg 20%

Carbohydrates: 42g 14%

Fiber: 2g 10%

Sugars: 5g

Protein: 6g 0%

Organic: 85%

Vitamin A: 6%, Vitamin C: 20%

Calcium: 2%, Iron: 4%

I paid about $4.50 for this single-serve pizza, which is a bit on the high side, but that is also the price we pay for organic and having to not wait more than 10 mins for it to cook. The toppings left much to be desired.

I desired more toppings.

They tasted good–just wanted more of them. The “sauce” is some type of vegetable, but I couldn’t quite figure out what it was–cobweb-like onions is all I can think of to explain it. It satisfied my hunger, but it was just, ok. The lack of toppings really killed it for me. The crust was good, however–not soggy or chewy like some frozen pizzas. Definitely take the few extra minutes to bake it in the oven–I can’t imagine how terrible it would taste coming out of the microwave!

Check out (better) vegan products from Amy’s Kitchen–they do have some winners!

Stuffed French Toast

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Stuffed French Toast -- Epicurean VeganMy mom made these for brunch this morning and they were so delicious, we ate the leftovers for dinner. The batter recipe is from The Kind Life but she stuffed them with Tofutti cream cheese with orange zest mixed in it. We took two slices of bread and “glued” them together with the cream cheese. For some, we added a layer of apricot jam. They reminded me of my mom’s stuffed french toast she used to make when I was a kid: cream cheese mixed with crushed pineapple and chopped walnuts.

INGREDIENTS:
Yeast-free bread slices (French Meadow Summer Bread or whole spelt bread are good options)
1 1/2 cups firm tofu
1 1/2 teaspoon cinnamon
2 tablespoons rice syrup
1/2 cup soy milk
1/2 teaspoon sea salt
1 tablespoon corn oil
1 teaspoon vanilla
Oil of your choice (olive, safflower, sunflower, etc.) for frying
Stuffing: 2- 8oz containers of Tofutti cream cheese, zest from one large orange and maybe some sugar for sweetness–blended together.

DIRECTIONS:
Blend all (non-optional) ingredients together until smooth and creamy. If too thick, add more soy milk. There are two ways to “stuff” the French toast. You can spread the cream cheese on two slices and sandwich them together, or if the slices are thick enough, split the slice with a knife, but only slice it about 3/4 of the way and fill with the stuffing. Dip bread in batter and fry in hot oiled skillet until browned on both sides. Top with fresh fruit, maple syrup, powdered sugar, or any of your favorite toppings.

Hash Brown Casserole 2

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Hash Brown Casserole 2 -- Epicurean VeganNo one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I’ll also add 1/2 cup of nutritional yeast for a dose of B vitamins.

UPDATE (2/3/14): I’ve made this so many times–it’s a great brunch side dish but I’ve discovered it’s even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it’s worth the extra effort 🙂

INGREDIENTS:
1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
1/2 pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
1/2 a large yellow onion, chopped
6-oz Tofutti sour cream
1/2 C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs

DIRECTIONS:
Preheat oven to 350 and lightly oil a 9×13″ baking pan. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.

Hash Brown Casserole 2 -- Epicurean VeganCover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole 2 -- Epicurean Vegan

Hash Brown Casserole 2
 
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No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I'll also add ½ cup of nutritional yeast for a dose of B vitamins. UPDATE (2/3/14): I've made this so many times--it's a great brunch side dish but I've discovered it's even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it's worth the extra effort 🙂
Author:
Serves: 8
Ingredients
  • 1 16-oz bag frozen hash browns
  • 1 C vegan cheddar, shredded
  • 1 C vegan pepper jack cheese, shredded
  • ½ pkg Silken tofu, extra firm, crumbled
  • 1-1/2 C fresh spinach, chopped
  • ½ a large yellow onion, chopped
  • 6-oz Tofutti sour cream
  • ½ C soy milk (or any nondairy milk of your choice)
  • 1 tsp garlic salt
  • ¼-1/2 tsp ground black pepper
  • ¼-2/3 C bread crumbs
Directions
  1. Preheat oven to 350 and lightly oil a 9x13" baking pan.
  2. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.
  3. Cover with foil and bake for 40-45 mins.
  4. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

 

Quick Apple Crisp

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Quick Apple Crisp -- Epicurean VeganJust like grandma’s…okay, maybe not, but damn close! Great with a scoop of soy ice cream. Prep time was only about 15-20 mins–even with peeling the apples.

INGREDIENTS:
5 Grannie Smith apples, peeled, cored, and cut into 1/4″ slices
1/2 C maple syrup
1 Tbs lemon juice
1 tsp ground cinnamon, divided
1/2 C all-purpose flour
1/2 C old-fashioned oats
1/2 C finely chopped walnuts
2/3 C light brown sugar
1/2 C vegan margarine, softened

DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ square baking pan. Place the apples in the prepared pan. Drizzle with maple syrup and lemon juice over the apples and sprinkle with 1/2 tsp of cinnamon. Set aside.

Quick Apple Crisp -- Epicurean VeganIn a medium bowl, mix the flour, oats, walnuts, sugar and the remaining 1/2 tsp cinnamon. Use a pastry blender to  cut in the margarine until the mixture resembles course chunks.

Quick Apple Crisp -- Epicurean VeganSpread the topping over the apples and bake until bubbly and lightly browned on top, about 45 mins (55 mins was perfect). Serve warm and enjoy!

Quick Apple Crisp -- Epicurean VeganRecipe source: 1000 Vegan Recipes

Potato-and-Artichoke-Stuffed Portobello Mushrooms

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Potato-and-Artichoke-Stuffed Portobello Mushrooms -- Epicurean VeganOh man…these are a mashed potato-lover’s dream. And portobellos?! Forget about it…I’m sold.

INGREDIENTS:
1 lb Yukon Gold potatoes, peeled and cut into 1/2″ dice (about 4 small potatoes)
1 Tbs vegan margarine, like Earth Balance
2 Tbs nutritional yeast
Salt and ground black pepper
1-1/2 C canned or cooked frozen artichoke hearts, finely diced (I used canned)
2 Tbs olive oil
1/2 C minced onion
3 garlic cloves, minced
1 tsp fresh minced thyme or 1/2 tsp dried
4 large Portobello mushroom caps, lightly rinsed, patted dry, gills removed
1/2 tsp sweet paprika

DIRECTIONS:
Steam the potatoes until tender, about 15 mins. Transfer the steamed potatoes to a large bowl. Add the margarine, nutritional yeast, and salt and pepper to taste. Mash well, then add the artichokes. Stir to combine.

Potato-and-Artichoke-Stuffed Portobello Mushrooms -- Epicurean VeganPreheat oven to 375. Lightly oil a 9×13″ baking pan and set aside. In a small saucepan, heat 1 Tbs of oil over medium heat (I did this while the potatoes were steaming). Add the onion, cover, and cook until softened, about 5 mins. Add the garlic and cook, uncovered, 1 min longer. Add the thyme and salt and pepper to taste. Cook for 5 mins to blend the flavors. Stir the onion mixture into the potatoes and mix until well blended.

Carefully spoon the stuffing mixture into the mushroom caps, packing them tightly and smoothing the tops. Transfer the stuffed mushrooms to the prepared baking pan and drizzle with the remaining Tbs of olive oil. Sprinkle with paprika, cover tightly with foil, and bake until the mushrooms have softened and the stuffing is hot, about 20 mins. Uncover and cook until the stuffing is lightly browned, about 10 mins longer. Serve immediately and enjoy!

Potato-and-Artichoke-Stuffed Portobello Mushrooms -- Epicurean VeganRecipe source: 1000 Vegan Recipes

Taco Salad

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Taco Salad -- Epicurean VeganThis is a light and easy meal that only takes about 10 mins to pull together. I’m loving these Meatless Ground Crumbles from Boca! They are perfect for this meal. If you don’t have taco seasoning, it’s easy to make your own–below is a recipe.

INGREDIENTS:
1 pkg (12 oz) Boca Meatless Ground Crumbles, cooked according to package instructions
Lettuce
Vegan cheddar, shredded
2 roma tomatoes, chopped
1 avocado, chopped
Salsa
Tortilla chips or strips (found with the salad dressings and croutons)
Tofutti sour cream or vegan ranch dressing
Taco seasoning:
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Layer lettuce (I used a combo of spinach and romaine), ground crumbles, cheese, tomato, avocado, salsa, tortilla chips or strips and vegan ranch or Tofutti sour cream and enjoy!

Risotto with Oyster Mushrooms, Leeks and Peas

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Risotto with Oyster Mushrooms, Leeks and Peas -- Epicurean VeganThis risotto from The Kind Diet, definitely takes some time to prepare, but is well worth it. I don’t recommend making this for a side dish unless the main meal is fast, easy with little hands-on time. Otherwise, this makes a great main dish served with garlic bread or toast.

INGREDIENTS:
3 Tbs olive oil
3/4 – 1 C oyster mushrooms, or 1 C button mushrooms, sliced
2 pinches of fine sea salt
1/2 C thinly sliced leeks (about 1 large leek)
1/2 C fresh or thawed frozen peas
1-2 garlic cloves, minced
3/4-1 C onion, chopped
1 C arborio rice
1/2 C white wine or mirin (I used 3/4 white wine and 1/4 mirin)

DIRECTIONS:
Bring 5 cups of water to a boil in a saucepan. Remove from heat and cover to keep warm. Meanwhile, heat 1 Tbs of the oil in a skillet. Add the mushrooms and a pinch of salt and stir until the mushrooms soften. Add the leeks and a pinch of salt and saute for 1 minute, or until the leeks soften. Add some water to the pan, 1 Tbs at a time, if the vegetables become dryer or start to stick to the pan.

Risotto with Oyster Mushrooms, Leeks and Peas -- Epicurean VeganIf you are using fresh peas, blanch then for 1 minute in a small pot of boiling water, and then add them to the sauteed vegetables. If using thawed frozen peas, just mix them straight into the sauteed vegetables. Remove from the heat and set aside. (I transferred them to a bowl).

Heat the remaining 2 Tbs of oil in a medium skillet over medium heat. Add the garlic and onion and when the onion begins to sizzle, add a dash of salt. Saute until the onions soften, about 1-2 mins. Stir in the rice and toast the grains until they are opaque, about 2-3 mins. Stir in the wine and cook until it is evaporated. Reduce the heat to medium-low and begin adding the warm water by ladlefuls, stirring it into the risotto, and adding more liquid only when the previous addition has been absorbed.

Risotto with Oyster Mushrooms, Leeks and Peas -- Epicurean VeganAfter the rice has cooked for 20 mins, season to taste with salt. The total cooking time should be 25-30 mins. The risotto will be creamy, but the rice should retain some firmness. Add the sauteed vegetable mixture to the risotto and stir together until hot. Serve warm and enjoy!

Risotto with Oyster Mushrooms, Leeks and Peas -- Epicurean VeganRecipe source: The Kind Diet

Spicy Sweet Potato Hash

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Spicy Sweet Potato Hash -- Epicurean VeganThis recipe, from Vegan Planet, is great for leftover sweet potatoes, but if you don’t have any, it’s certainly easy enough to make this recipe. Just peel and dice 2 medium sweet potatoes, layer onto a lightly oiled baking sheet and cook for 15-20 mins at 375.

Spicy Sweet Potato Hash -- Epicurean VeganYou can also serve this hash in a flour tortilla with some salsa and vegan shredded cheese…yum!

INGREDIENTS:
1-1/2 lbs sweet potatoes (about 2 medium-sized ones)
1 Tbs olive oil
1 large yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 frozen veggie burgers, thawed and chopped or crumbled (6oz of Boca Meatless Crumbles would work well, too or 2 Tofurky Italian sausages–basil and sun dried tomato flavor, diced)
1/4 tsp cayenne, or to taste
Salt and ground black pepper

DIRECTIONS:
Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers, cover, and cook until softened, about 5 mins. Add the potatoes, veggie burgers (I zapped the burgers in the microwave for about a  minute–I’d go with 30 seconds, then chop or crumble them), cayenne and salt and pepper to taste.

Spicy Sweet Potato Hash -- Epicurean VeganCook, stirring frequently, until lightly browned, about 10 mins. Enjoy!

Recipe source: Vegan Planet

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