dairy-free Archives - Page 7 of 8

Hummus and Kalamata Olive Pizza

March 23, 2010 by epicureanvegan

Being a vegan, you can say good-bye to pizza. Well…traditional pizza, that is. But…vegans say hello to healthier pizza. I had a similar pizza while in Estes Park, CO when we got away for Spring Break, so here is my version. The Kalamata olives are wonderful on this pizza and the Husband kept sneaking them while I was making this meal, so if they look sparse, it’s his fault! Add some tofu feta if you’d like. Also, I strongly recommend using chopped fresh spinach–if using large leaves and you take a bite, it could be like pulling a tablecloth out from underneath a set of china and having it go horribly wrong. Chop it up.

INGREDIENTS:
2 C flour
1 C whole wheat flour
1 tsp salt
2-1/2 tsp yeast
2 Tbs olive oil
1 tsp dried rosemary
1-1/2 C hummus
1 C chopped fresh basil
3 C chopped fresh spinach
3/4 C chopped walnuts, toasted
1-6oz jar Kalamata olives, pitted and sliced in half
2 roma tomatoes, diced
Balsamic vinegar

DIRECTIONS:
Dough:
Preheat oven to 400. In a large bowl, combine flours, yeast, salt and rosemary. Add 1-1/4 C of hot tap water and olive oil. Mix well and shape into a ball. Knead for 5 mins, then let rise in a warm place for 15 mins. Roll out the dough on a floured surface.

Grease a large baking sheet and place dough in it. (I did slice off a small section to make a separate pizza for the 5th Grader, so the one you see on the large pan below is minus that…this makes a good-sized pizza, so making smaller ones would work well). Stick dough several times with a fork and bake for 4 mins.On baked crust, spread hummus first, then layer spinach, basil, olives and tomatoes.

Bake again for 8 mins. Before slicing, add toasted walnuts.

After serving, but before devouring, drizzle with balsamic vinegar. Enjoy!

Hoisin-Glazed Tempeh with Green Beans and Cashews

March 18, 2010 by epicureanvegan

This is from Vegetarian Times and if you don’t have a lot of time, it’s a fast and easy meal. I made a few minor changes to the recipe like doubling the tempeh and sauce ingredients, plus I served it over rice that I seasoned with sesame seed oil and ground ginger. (I’ll list the original recipe–decide for yourself if you’d like to double it). If you’re not a big fan of tempeh, tofu would work great. The sauce itself is a great basic stir-fry sauce for any of your favorite stir-fry ingredients. I think mushrooms or bamboo shoots would have been a great addition to this recipe.

INGREDIENTS:
4 tsp hoisin sauce
2-1/2 tsp rice vinegar, divided
1 Tbs soy sauce or tamari
1 tsp cornstarch
1 Tbs vegetable oil
1-1/2 Tbs minced ginger
4 cloves garlic, minced (4 tsp)
1-8oz pkg tempeh, cut into 1/2″ cubes
1-12oz pkg frozen whole baby green beans (I used just 10 ounces of cut green beans)
1/3 C roasted, unsalted cashews (I used 2/3 and roasted them self in a dry pan over the stove–cheaper)!
1-2 C cooked rice seasoned with 3-4 splashes of sesame seed oil and 1/8-1/4 tsp ground ginger (Optional)

DIRECTIONS:
Whisk together hoisin sauce, 2 tsp rice vinegar, soy sauce, cornstarch, and 1/2 C water in a small bowl. Set aside.

Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1-2 mins or until garlic turns pale gold. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low and simmer 2 mins, or until sauce begins to thicken. Stir in green beans. Cover, and simmer 4-5 mins, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp of rice vinegar. Serve topped with cashews.

Enjoy!

Seitan* Tostadas with Avocado Dressing

March 7, 2010 by epicureanvegan

Well…the (*) indicates that seitan may not be the right choice for these tostadas–the original recipe called for chicken so I figured chicken-style seitan would be the ideal substitute. I guess I can’t always be a vegan-recipe-master. Next time, I will try refries with Boca brand “beef” crumbles. But I wanted to share the recipe for the Avocado Dressing that is fantastic! It would go great with tacos, burritos, or as a salsa.

INGREDIENTS:
Avocado Dressing:
6 Tbs vegetable oil
4 Tbs cider vinegar
4 tsp minced pickled jalapeno peppers
1 tsp sugar
1 tsp salt
2 avocados, peeled, pitted and diced
2 tomatoes, chopped
1/3 C cilantro, chopped (I added, but optional)
The Rest:
I recommend trying 1 can refried beans with 1 bag Boca Ground Crumbles or possibly using a taco seasoning mix with the seitan.
1 pkg, 10-count tostada shells
Vegan cheddar, shredded
Tofutti sour cream
Lettuce, chopped

DIRECTIONS:
For the dressing: Combine all ingredients, cover and refrigerate until ready to use (top “meat” with it).

Recipe source: Creme de Colorado Cookbook

Product Review: Vegan Gourmet Nacho Cheese Alternative

March 5, 2010 by epicureanvegan

The quest for tasty queso seems to be a never-ending task for vegans. The queso recipe posted earlier, is pretty darn good, but does require a lot more ingredients, so if that doesn’t appeal to you, the folks at Follow Your Heart have a great alternative and just as they claim…it DOES MELT! And $3.69 for 10-oz is not bad.

I chopped the block and added it to my electric fondue pot. FYH says you can melt it in a sauce pan as well. It is thick and solid enough to shred over tortilla chips and microwave, too.

After about 15 minutes, the “cheese” definitely resembled nacho cheese and quite surprisingly, tasted like it, too. It certainly has a spicy kick, but at the same time, that was about all I could really taste. That cheesy taste just wasn’t there–which is good in a way, too, because fake cheese can taste, well…fake. This didn’t taste like that, but it just was lacking something.

So what’s a vegan to do? I decided to add about 1/3-1/2C of rice (Galaxy Foods) Shredded “cheese” and it really gave it a much more cheesy taste and texture. It was just what it needed. The only thing that changed was, of course, the consistency. It made it a bit more elastic-y. It didn’t really allow one to “dip” a chip, but more, “scoop” the cheese. The taste was outstanding though–the closest that pre-packaged vegan cheese is to regular nacho cheese.

Follow Your Heart not only makes many great products such as Veganaise and salad dressings, but they are one of the most environmentally conscious companies around. Their manufacturing plant in California operates on 100% solar energy and used all recycled products in their facility. Check out the April 2010 issue of VegNews for more!

Potato-Leek Soup

February 28, 2010 by epicureanvegan

This is an all-time favorite that is really simple and always delicious. It’s incredibly easy to prepare by using a food processor or even an immersion blender. The recipe is simple and a great base for then adding other ingredients such as veggie ham, peas, carrots or other herbs of your choice. You can also puree it to your desired consistency. I like this soup with some chunkiness to it, but feel free to blend away if you want it creamier.

INGREDIENTS:
2 lbs Yukon Gold potatoes, peeled and cut into 1/2″ pieces
4 leeks, thinly sliced
3 Tbs Earth Balance
4 C vegetable broth
1 tsp salt
1/4 tsp white pepper
1-1/2 C soy milk (or other non dairy milk)
Fresh chives, chopped (optional)
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)

DIRECTIONS:
In a large soup pot, saute the leeks in the Earth Balance for 5-7 minutes, or until the leeks are soft and tender.

Add the potatoes, broth, salt and pepper. Bring to a boil, then reduce heat and cover. Simmer for 20 mins.

Remove from heat and in batches, scoop out (broth and all) into a food processor and add about a 1/4 to 1/2 C of soy milk. Now…like mashed potatoes, I like my potato soup with chunks of potato–none of this smooth whipped stuff. So…where you stand on the potato-texture debate, will determine how long you process the soup. For me, I just whirl it around for about 3-5 seconds–just enough to mix it all together and be left with small chunks. Otherwise, whirl away until you’ve reach your desired consistency. I then transfer each batch to a large bowl. Repeat the previous steps and then transfer back into the soup pot. I like to serve a bowl of this with a dollop of sour cream and some chopped chives. A little vegan cheddar cheese never hurts though. Enjoy!

Processor “Cheese” Danish Pastry

February 19, 2010 by epicureanvegan

Impress your neighbors and wow the in-laws with your pastry chef-like skills by making this surprisingly easy danish. The original recipe is from Nigella Lawson‘s How To Be A Domestic Goddess cookbook and so for some time, I’ve been dying to veganize this recipe. I made several alterations, but I am so impressed with how flaky and delicious they came out. Don’t freak out by all the directions–it was actually quite simple. Plus, you don’t actually need to use a food processor–a mixer will work just fine.

INGREDIENTS:
1/4 C warm water
1/2 C soy milk
1 large egg (1 Tbs ground flax seed mixed with 3 Tbs water)
2-1/4 C all-purpose flour
1 pkg (1/4 oz) rapid-rise yeast
1 tsp salt
1 Tbs sugar
1 C unsalted butter, cut into thin slices (Earth Balance sticks)
Filling:
Pinch of salt
1 C ricotta cheese (Tofutti cream cheese)
1 Tbs lemon zest (I used a lime)
1 large egg, beaten (again, 1 Tbs ground flax seed + 3 Tbs water)
3 Tbs unsalted butter, melted and cooled (Earth Balance)
Glaze:
1/3 C sugar
1/4 C water

DIRECTIONS:
Pour the water and milk into a measuring cup and add the flax seed mixture, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of Earth Balance and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2″. Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don’t overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days.

To turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20″ square. (This was fairly easy–it rolls out very nicely). Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.

Roll out again to a 20″ square, repeating the steps above 3 times. Cut in half, wrap both pieces and put each in the refrigerator for 30 mins. (Just gently fold and wrap with plastic wrap–worked great).

So for the filling:
Combine the cheese, sugar, salt, lemon zest, egg-replacer, and Earth Balance. (I used the food processor)
Then you’re ready!
First of all…the recipe is intended to make 6 large danishes. For the first batch I made 3 large ones and decided on the second batch to make smaller ones, which I personally thought worked much better.
Roll out one of the pastry dough halves into a big rectangle (recipe doesn’t specify exactly how big…) Divide into thirds and place a tablespoon of cheese filling on each piece of dough. Fold the opposite corners up together and seal with a pinch.

Place on baking sheets prepared with waxed paper and brush with the sugar/water glaze. The recipe then calls for them to rise for about 1-1/2 hours. Yeah, that didn’t happen for me, but apparently that was no big whoop because they came out great. Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

I then made a lime icing (since I used lime zest) by combining about a cup of powdered sugar and then drizzled in lime juice, stirring and adding more juice to get the consistency I wanted. I then drizzled the danishes with the icing…

For the second batch, I made smaller ones and spread out the filling more. I brushed them with the glaze and this time, they baked about 20 mins.

These really came out amazing and I will make these again and again! Enjoy!

“Chicken” Wrap

February 18, 2010 by epicureanvegan

This is just a pretty simple wrap that is not only great as a post-workout snack, but perfect for a sack lunch. In an effort to get my son to eat less animal products, this is ideal! On Sunday nights, I throw a bag of Boca brand “chicken” nuggets in the oven and then cut each one into fourths and store in the fridge for a week of lunches. I also chop up some tomato and cucumbers as well. Ten minutes of prep time and you have a week of lunches!

INGREDIENTS:
1 bag Boca “chicken” nuggets (or you can use their “chicken” patties and cut them up), baked and chopped up
Small flour tortillas or pitas
Your favorite wrap ingredients, such as:
Romaine lettuce, Tofutti cheese slices, cucumber, sprouts, tomato, hummus, vegan ranch dressing, bell pepper. Try Tofutti cream cheese mixed with fresh chopped chives—it makes a great spread.
Like I said, this is perfect for getting your kids to eat a healthier sack lunch at school, because we all know that every so often, half the PB&J goes in the trash!
What are some of your favorite (easy) vegan wrap ideas?

Vegetable Chili

February 18, 2010 by epicureanvegan

A great, hearty vegan meal! And such a cinch to make. I added about 7-oz of Gimme Lean Ground Beef Style, but it’s certainly optional. You can use any meat alternative you’d like, or even add about a 1/2 cup of barley.

INGREDIENTS:
7-oz (half a tube) Gimme Lean ground beef style (optional)
1 small eggplant, cubed
1 onion, chopped
2 tsp minced garlic
2 can kidney beans, drained and rinsed
1-28oz can diced tomatoes, juice and all
2 to 2-1/2 cans of water (I use an empty kidney bean can)
1 small can tomato paste
1 pkg. chili seasoning
Salt, to taste
Vegan cheddar, shredded
Tofutti sour cream

DIRECTIONS:
Saute the Gimme Lean with the garlic until browned. Basically, combine everything in a large soup pot and simmer for about 30 mins. Serve in individual bowls (about 8 servings) salt to taste, top with cheese and a dollop of sour cream. Enjoy!

Chive-Flecked Spud Muffins

February 15, 2010 by epicureanvegan

Hmmm..these dinner muffins from 1000 Vegan Recipes cookbook, are so good! They definitely taste best warm with some Earth Balance margarine on them. Easy to prepare, they make the perfect accompaniment to any meal.

INGREDIENTS:
1-3/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C leftover mashed potatoes (If you don’t have mashed potatoes on hand, cook a couple in the microwave and when they cool down, cut in half and scoop out of the skins into a bowl. Mash with soy milk and olive oil or margarine).
1/2 C soy milk
1/4 C canola or grapeseed oil (I just used olive oil)
2 Tbs plus 1 tsp minced fresh chives

DIRECTIONS:
Preheat oven to 400. Lightly oil a 12-cup muffin tin or line with paper liners
In a large bowl, combine flour, baking powder, and salt. In a separate large bowl, combine the mashed potatoes, soy milk, oil and chives, stirring until blended. Pour the wet ingredients into the dry ingredients and mix until just moistened. (It resembled mashed potatoes, actually).

Spoon batter into muffin cups. Bake for 22-25 mins until golden brown. Serve warm.

Recipe source: 1000 Vegan Recipes

Avocado Chimichurri Bruschetta

February 14, 2010 by epicureanvegan

Another great one from Vegetarian Times that I brought to a friend’s fiesta not long ago—it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I’ll also use two baguettes. Either way, this will be favorite that everyone will love.

INGREDIENTS:
2 Tbs lemon juice
2 Tbs red wine vinegar
3 cloves garlic, minced (1 Tbs)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 C olive oil
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6 1/2″ thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)

DIRECTIONS:
First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.

Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve.

Enjoy!

Avocado Chimichurri Bruschetta

Another great one from Vegetarian Times that I brought to a friend's fiesta not long ago---it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I'll also use two baguettes. Either way, this will be favorite that everyone will love.

Author: Epicurean Vegan

Ingredients

2 Tbs lemon juice
2 Tbs red wine vinegar
3 cloves garlic, minced (1 Tbs)
¾ tsp salt
½ tsp red pepper flakes
½ tsp dried oregano
¼ tsp ground black pepper
¼ C olive oil
¼ C chopped fresh cilantro
¼ C chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6½" thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)

Directions

First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.
Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl.
Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve. Enjoy!

Hummus and Kalamata Olive Pizza

Hoisin-Glazed Tempeh with Green Beans and Cashews

Seitan* Tostadas with Avocado Dressing

Product Review: Vegan Gourmet Nacho Cheese Alternative

Potato-Leek Soup

Processor “Cheese” Danish Pastry

“Chicken” Wrap

Vegetable Chili

Chive-Flecked Spud Muffins

Avocado Chimichurri Bruschetta

Categories

Archives

Popular Posts