daiya Archives - Epicurean Vegan

An Evening of Compassion & Fashion

December 21, 2015 by Epicurean Vegan

I recently had the pleasure of attending a Vegan Outreach fundraiser hosted by Vickerey, an online vegan retailer based out of Boulder, Colorado. Vickerey was founded by Steve Knight and his wife, Sarah Keith fourteen years ago, and they recently moved into their new, beautiful offices at 5660 Valmont Road in Boulder.
And this kitchen . . .
Sarah and Steve are also offering this amazing space to rent for events. I could have a party here every week . . . If you’re interested in renting this space, call them at 303-468-2600.

Vickerey, a.k.a. earthy luxe, pretty much offers my fantasy closet. It is filled with high-quality clothing (for men and women); cosmetics; accessories; home & office wares; yoga gear; and so much more . . . and all 100% vegan.

“We started Vickerey because we wanted to live well, but live our values, too. We wanted to make it easier to find great products that also happened to be animal-friendly, without having to spend hours vetting items in every store or sacrificing quality or style. So, we created Vickerey to offer this all in one place, hopefully appealing to vegans and non-vegans alike. That’s what compassionate living means to us.”

~ Sarah Keith, co-founder of Vickerey

Because they believe so strongly in compassionate living and want to pay-it-forward, Steve and Sarah hosted a fundraiser for Vegan Outreach, a non-profit organization made up of over 500 volunteers who tirelessly campaign on behalf of animals. We had the pleasure of hearing Lori Stultz and Lisa Rimmert speak about their work and how important the organization’s mission is. They have so much love dedication for what they do.

This year, thanks to donations, they have distributed 1.1 million leaflets across the country. They also have a strong presence in Australia, Canada, and Mexico. They primarily focus on college campuses through their Adopt a College program that aims to educate America’s youth, whose voices are integral in making change. One of my favorite things they’ve started is The Compassionate Athlete booklet that helps student athletes see that they can actually be stronger and healthier without animal products.
They’re making big differences! Meat consumption is way down—last year, 400 million fewer animals were slaughtered. I think Vegan Outreach and the work they do, has a lot to do with it. But of course, they need help, so please consider donating. They also have some great products to buy that support their work as well. (I love these restaurant cards!)
These types of things help. It’s important to recognize and acknowledge the efforts that companies and restaurants do so that they continue to support vegans—and maybe even double or even triple their efforts.

We also had the amazing opportunity to hear from author and co-founder (with Jane Goodall) of Ethologists for the Ethical Treatment of Animals: Citizens for Responsible Animal Behavior Studies. (You must read his bio!) Marc is the author of 30+ books, most recently, Rewilding Our Hearts: Building Pathways of Compassion and Coexistence.
Bekoff explains that rewilding is about re-enchanting ourselves with nature again—because it is, after all, in our nature, what he calls biophilia; as humans, we are inherently attracted to nature. Among many endeavors, Marc is working to show that there is no difference between violence against another human and violence against an animal. It was really an honor to hear him speak. I encourage you to check out his books and read about his work.

The great thing about events like this, are the other attendees you get an opportunity to meet. We were thrilled to learn about Be Zero with founder, Andrea Sanders. You want to talk trash? Andrea’s your gal! What a delight she is! It was also an educational experience on trash and recycling. Even her business cards are on trash! Love it.
Be Zero is a non-profit that aims to educate and offer support on how to live simply and reduce trash. Andrea offers classes on how to do just that with the Trash Diet Workshop where she shows participants how to, among many things, eliminate household waste, toxic cleaning products, and processed foods. Her January 9th class is full, but I’m definitely going to sign up for a future class. Andrea pointed out that in Colorado alone, only 11% of recyclable trash is actually recycled! Many communities do not have any recycling options, and any recycling centers are closing down. This needs to change, which can only happen when communities demand it.

I was so inspired with Andrea’s passion and dedication to Be Zero and realized there is so much we need to learn about recycling, our abundance of household waste, and what we can do about it. She pointed out that we often forget to acknowledge companies when they are making an effort to reduce trash, such as Daiya. I’m loving their farmhouse block cheese. Until she said something, I hadn’t noticed:
See?! 65% less packaging! And she let Daiya know she appreciated that. Just like with letting restaurants know you appreciate them making efforts to offer vegan meals, let companies like Daiya know that they rock for coming up with ways to reduce trash.

Kudos can go a long way. It lets people know that what they are doing isn’t falling on deaf ears and that it’s appreciated. And they’ll likely keep it up.

These things make a difference. Support companies that are doing it right—and let them know you’ve noticed.

It was a fabulous evening that The Husband and I were thrilled to be a part of. Be sure to check out Vickerey’s amazing vegan wares, help Vegan Outreach spread the word, read Marc Bekoff’s book, and sign up for one of Andrea’s workshops!

Kale & Wild Rice Casserole

March 11, 2015 by Epicurean Vegan

I saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Remove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Add the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
At this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Bake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole

Prep time

45 mins

Cook time

25 mins

Total time

1 hour 10 mins

Author: Epicurean Vegan

Serves: 6-8

Ingredients

4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
¼ tsp nutmeg
¾ tsp salt
½ tsp black pepper
5 Tbs flour
1 C vegetable broth
½ can coconut milk (I used lite)
¼ C nutritional yeast flakes
½ C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
½ C panko bread crumbs

Directions

Start with the rice. Cook it according to package instructions.
Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Add the kale to the mushrooms and sprinkle with the flour.
Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
At this point, preheat the oven to 375 and grease a 9x13" pan.
Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
Bake uncovered for 25 minutes. Enjoy!

Vegan French Onion Soup

September 7, 2013 by epicureanvegan

I’ll be honest, I never really ate French onion soup before my vegan days, so I’m not sure how it’s supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn’t care for the vegan cheese—he admitted that the real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn’t seem to be a problem for me, which I’m thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins’ trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.

INGREDIENTS:
3 Tbs olive oil
2 extra large onions, sliced (about 8 cups)
4 C water (or broth)
1/3 C miso
3 Tbs water or broth
1 Tbs thyme
Black pepper (and salt, if needed)
Vegan cheese
Croutons
1/2 a loaf of sourdough or French bread or baguette, sliced
Olive oil

DIRECTIONS:

Heat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.

Meanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.

In a small bowl, combine the miso, thyme and tablespoons of water or broth.

Add the water/broth and miso mixture to the onions and bring to a boil.

Fill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices:

Place the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.

Enjoy!

Vegan French Onion Soup

I'll be honest, I never really ate French onion soup before my vegan days, so I'm not sure how it's supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn't care for the vegan cheese---he admitted that the real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn't seem to be a problem for me, which I'm thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins' trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.

Author: Epicurean Vegan

Serves: 3

Ingredients

3 Tbs olive oil
2 extra large onions, sliced (about 8 cups)
4 C water (or broth)
⅓ C miso
3 Tbs water or broth
1 Tbs thyme
Black pepper (and salt, if needed)
Vegan cheese
Croutons
½ a loaf of sourdough or French bread or baguette, sliced
Olive oil

Directions

Heat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.
Meanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.
In a small bowl, combine the miso, thyme and tablespoons of water or broth.
Add the water/broth and miso mixture to the onions and bring to a boil.
Fill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices
Place the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.

Vegan Deep Dish Pizza

April 20, 2013 by epicureanvegan

There are certainly more than one way to make pizza—this one in a 9×13″ baking dish, plus you can use whatever pizza toppings you want. I used Pillsbury’s pizza crust, and yes, I know . . . even though it’s vegan, it’s not the healthiest food, but it’s definitely not a staple at our house and it worked perfect for this meal. Whichever crust you decide to use, you’ll enjoy this deep dish classic!

INGREDIENTS:
1 Pillsbury Pizza Crust
1 Tbs olive oil
1 onion, chopped
1 bell pepper, cut into thin strips, then cut in half
2 small zucchini, sliced thin
2 C mushrooms, sliced
2 garlic cloves, crushed
28-oz can diced tomatoes, with juices
24 slices of veggie pepperoni
1 Tbs Italian seasoning
Salt and pepper, to taste
Daiya cheese mozzarella shreds
Optional: 2 Field Roast sausages, Italian flavor, crumbled

DIRECTIONS:
Preheat the oven to 400. In a large skillet, heat the olive oil over medium-high heat and then add the garlic; cook 2 minutes. Add the onions and bell pepper and cook 5 minutes, or until they begin to soften. Add the zucchini and mushrooms and cook another 5 minutes.

Add the can of tomatoes and combine well. Let it simmer for 10 minutes.

Meanwhile, line the bottom of a 9×13″ baking dish with the pizza dough. It doesn’t need to be perfect—as seen by mine . . .

Bake for 6-8 minutes. Reduce the oven temperature to 375. Next, sprinkle a little Daiya cheese on the crust, then spoon the veggie mixture on top of the crust. I left a little bit of an edge all the way around.

Top with some more Daiya cheese and the veggie pepperoni.

Bake for 20 minutes. Cut and enjoy!

Vegan Deep Dish Pizza

There are certainly more than one way to make pizza---this one in a 9x13" baking dish, plus you can use whatever pizza toppings you want. I used Pillsbury's pizza crust, and yes, I know . . . even though it's vegan, it's not the healthiest food, but it's definitely not a staple at our house and it worked perfect for this meal. Whichever crust you decide to use, you'll enjoy this deep dish classic!

Author: Epicurean Vegan

Ingredients

1 Pillsbury Pizza Crust
1 Tbs olive oil
1 onion, chopped
1 bell pepper, cut into thin strips, then cut in half
2 small zucchini, sliced thin
2 C mushrooms, sliced
2 garlic cloves, crushed
28-oz can diced tomatoes, with juices
24 slices of veggie pepperoni
1 Tbs Italian seasoning
Salt and pepper, to taste
Daiya cheese mozzarella shreds
Optional: 2 Field Roast sausages, Italian flavor, crumbled

Directions

Preheat the oven to 400.
In a large skillet, heat the olive oil over medium-high heat and then add the garlic; cook 2 minutes. Add the onions and bell pepper and cook 5 minutes, or until they begin to soften. Add the zucchini and mushrooms and cook another 5 minutes.
Add the can of tomatoes and combine well. Let it simmer for 10 minutes.
Meanwhile, line the bottom of a 9x13" baking dish with the pizza dough. It doesn't need to be perfect.
Bake for 6-8 minutes. Reduce the oven temperature to 375. Next, sprinkle a little Daiya cheese on the crust, then spoon the veggie mixture on top of the crust. I left a little bit of an edge all the way around.
Top with some more Daiya cheese and the veggie pepperoni.
Bake for 20 minutes. Cut and enjoy!

Roman Pasta Soup with Potatoes

March 28, 2013 by epicureanvegan

This is definitely a carb-lover’s soup! You certainly don’t have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It’s incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

INGREDIENTS:
1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
1/3 C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Roman Pasta Soup with Potatoes

This is definitely a carb-lover's soup! You certainly don't have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It's incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
⅓ C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

Directions

In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Lasagna Soup

November 18, 2012 by epicureanvegan

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn’t planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn’t have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don’t have to use lasagna noodles, but if you’re like me, chances are, you’ll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

INGREDIENTS:
1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
3/4 tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
1/2 C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

DIRECTIONS:
In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.

Cook for 5 minutes, or until the onions are tender.

Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water). Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Lasagna Soup

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn't planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn't have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don't have to use lasagna noodles, but if you're like me, chances are, you'll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

Author: Epicurean Vegan

Ingredients

1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
¾ tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
½ C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

Directions

In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.
Cook for 5 minutes, or until the onions are tender.
Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water).
Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

October 23, 2012 by epicureanvegan

These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you’ll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy “Ha-Ha That Was Vegan And You Loved It” dance. (But try not to gloat too much.) 😉 The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

INGREDIENTS:
Sauce:
28-oz can diced tomatoes, undrained
1/2 C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds

DIRECTIONS:
Preheat oven to 350. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.

While the filling is cooking, place the roasted red peppers and garlic in the food processor:

Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.

Let it simmer for 5-10 minutes. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.

To assemble the enchiladas, place about a third of the sauce on the bottom of a 9×13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.

Roll up tightly and place fold-side down in the pan.

Top with the remaining sauce and sprinkle some more Daiya on top.

Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too).
Enjoy!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you'll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy "Ha-Ha That Was Vegan And You Loved It" dance. (But try not to gloat too much.) 😉 The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

Author: Epicurean Vegan

Ingredients

Sauce:
28-oz can diced tomatoes, undrained
½ C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds

Directions

Preheat oven to 350.
In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minute
Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.
While the filling is cooking, place the roasted red peppers and garlic in the food processor. Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.
Let it simmer for 5-10 minutes.
Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.
To assemble the enchiladas, place about a third of the sauce on the bottom of a 9x13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.
Roll up tightly and place fold-side down in the pan.
Top with the remaining sauce and sprinkle some more Daiya on top.
Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too). Enjoy!

French Bread Pizzas

October 14, 2012 by epicureanvegan

Now this is pizza you have eat with a fork and a knife. These really are a no-brainer to make, but I’ll post them because sometimes the easiest and quickest meals can be the hardest to come up with. I didn’t feel like taking the time to make dough, let it rise, knead it . . . so using French bread is a way around that. Just add your favorite toppings . . .

. . . and bake at 375 for 10-15 minutes. Enjoy!

Quinoa and Black Bean Burgers with Guacamole

October 6, 2012 by epicureanvegan

Quinoa and black beans are two proteins that are just meant to be together. The original recipe for the burgers is from Vegetarian Times, but I made a few alterations. I also added a slice of Daiya cheese (Havarti style wedge) and I made some guac to top it off. The recipe also calls for steak seasoning, and as a vegan, I don’t typically stock up on that stuff, so I went with a blend of Old Bay and a Garlic and Wine seasoning. And don’t expect a dry consistency with these burgers—they’re crispy on the outside and soft and moist inside. These can be made ahead, and even frozen, so they make a great lunch as well when you don’t have a lot of time.

INGREDIENTS:
Burgers:
1/2 C quinoa (I used a blend of red, wheat, and black quinoa which I found in the bulk section of the store)
1 C onion, chopped fine
6 oil-packed sun-dried tomatoes, drained and chopped fine
1 15-oz can black beans, drained, rinsed, and divided
2 cloves garlic, crushed or minced
1 tsp Old Bay seasoning
1 tsp Garlic & Wine seasoning
1/4 C flax seed
5-6 hamburger buns
Guacamole:
2 ripe avocados, peeled and seeded
1/2 C diced tomatoes
2 Tbs red onion, diced
1 Tbs lime juice
1/4 C cilantro, optional
2 tsp Mt. Elbert All Purpose Seasoning from Savory

DIRECTIONS:
In a small saucepan, combine 1-1/2 cups of water with the quinoa and bring to a boil. Reduce heat, cover, and cook for 20 minutes.

Meanwhile, in a skillet, combine the onion and sun-dried tomatoes. The oil left on the tomatoes will be plenty of oil for sauteeing. Cook over medium heat for 5 minutes, or until the onion softens. Add 3/4 cup of the black beans, garlic, seasoning, and 1-1/2 cup of water. Simmer for 10 minutes, or until most of the liquid is absorbed.

Transfer the bean mixture to a food processor, along with 3/4 cup of the quinoa and process until smooth.

Transfer to a bowl and add the rest of the black beans and quinoa. I also added some flax seed to the mix. Season with salt and pepper.

(Yes, I know, it looks really unappetizing right now…)

I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour. When you’re ready to make the patties, preheat the oven to 350. Spray a pan with cooking spray and set aside. Make 5-8 patties (depending on how large you make them) and place onto the pan.

Bake for 20-22 minutes, then flip and bake another 12 minutes.

Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.

If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking—it’ll melt quickly.

Enjoy!

Quinoa and Black Bean Burgers with Guacamole

Quinoa and black beans are two proteins that are just meant to be together. The original recipe for the burgers is from Vegetarian Times, but I made a few alterations. I also added a slice of Daiya cheese (Havarti style wedge) and I made some guac to top it off. The recipe also calls for steak seasoning, and as a vegan, I don't typically stock up on that stuff, so I went with a blend of Old Bay and a Garlic and Wine seasoning. And don't expect a dry consistency with these burgers---they're crispy on the outside and soft and moist inside. These can be made ahead, and even frozen, so they make a great lunch as well when you don't have a lot of time.

Author: Epicurean Vegan

Serves: 5-6

Ingredients

Burgers:
½ C quinoa (I used a blend of red, wheat, and black quinoa which I found in the bulk section of the store)
1 C onion, chopped fine
6 oil-packed sun-dried tomatoes, drained and chopped fine
1 15-oz can black beans, drained, rinsed, and divided
2 cloves garlic, crushed or minced
1 tsp Old Bay seasoning
1 tsp Garlic & Wine seasoning
¼ C flax seed
5-6 hamburger buns
Guacamole:
2 ripe avocados, peeled and seeded
½ C diced tomatoes
2 Tbs red onion, diced
1 Tbs lime juice
¼ C cilantro, optional
2 tsp Mt. Elbert All Purpose Seasoning from Savory

Directions

In a small saucepan, combine 1-1/2 cups of water with the quinoa and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
Meanwhile, in a skillet, combine the onion and sun-dried tomatoes. The oil left on the tomatoes will be plenty of oil for sauteeing. Cook over medium heat for 5 minutes, or until the onion softens. Add ¾ cup of the black beans, garlic, seasoning, and 1-1/2 cup of water. Simmer for 10 minutes, or until most of the liquid is absorbed.
Transfer the bean mixture to a food processor, along with ¾ cup of the quinoa and process until smooth.
Transfer to a bowl and add the rest of the black beans and quinoa. I also added some flax seed to the mix. Season with salt and pepper.
I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour.
When you're ready to make the patties, preheat the oven to 350. Spray a pan with cooking spray and set aside. Make 5-8 patties (depending on how large you make them) and place onto the pan.
Bake for 20-22 minutes, then flip and bake another 12 minutes.
Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.
If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking---it'll melt quickly.
Enjoy!

Mexican Pasta Bake

May 23, 2012 by epicureanvegan

As you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It’s the wheat part. I don’t know how you gluten-free folks do it! Especially if you’re vegan and gluten-free! I’ve certainly laid off of it, but there’s just no way I could swear off of it for good. As for soy, I’ll have the occasional miso or Tofutti sour cream. Otherwise, it’s a no-soy zone for me. For this meal, I broke all my rules by using regular pasta, Boca crumbles, and Tofutti sour cream. *GASP* Yes, I fudged and it was damn good. This creamy, spicy casserole was delicious and I’m thrilled with the results.

INGREDIENTS:
13.25 oz pkg penne pasta
1 Tbs olive oil (I used chipotle-flavored)
1 bag Boca crumbles, or other ground “meat” (Half a bag would probably be plenty)
2 C mushrooms, sliced
1 med zucchini, sliced, then quartered
2-3 C kale, chopped
Sauce:
1 10-oz can Rotel Original with diced tomatoes & green chilies
Seasoning packet (either for tacos, burritos, or fajitas)
1/2 C vegan sour cream
1/4 C nutritional yeast
1/4 C almond milk
1/2 C + some for sprinkling on the top vegan cheddar
The rest: (optional toppings)
Guacamole, or diced avocados, black olives, sliced green onion, fresh cilantro

DIRECTIONS:
Preheat oven to 375. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and add the Boca crumbles; cook for 3 minutes. Add the mushrooms and zucchini and cook 7-10 minutes, or until the veggies are tender. Stir in the kale and cook until it softens and wilts.

Meanwhile, whisk together the sauce ingredients in a medium bowl.

Return the drained pasta to the pot (or you can use a large mixing bowl) and combine it with both the sauce and the veggie/Boca mixture. Pour it into a 9×13 baking dish and sprinkle some Daiya cheese on top.

Cover and bake for 20 minutes. I made some guacamole, so I added a dollop on top with some green onion. Enjoy!

Mexican Pasta Bake

As you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It's the wheat part. I don't know how you gluten-free folks do it! Especially if you're vegan and gluten-free! I've certainly laid off of it, but there's just no way I could swear off of it for good. As for soy, I'll have the occasional miso or Tofutti sour cream. Otherwise, it's a no-soy zone for me. For this meal, I broke all my rules by using regular pasta, Boca crumbles, and Tofutti sour cream. *GASP* Yes, I fudged and it was damn good. This creamy, spicy casserole was delicious and I'm thrilled with the results.

Author: Epicurean Vegan

Ingredients

13.25 oz pkg penne pasta
1 Tbs olive oil (I used chipotle-flavored)
1 bag Boca crumbles, or other ground "meat" (Half a bag would probably be plenty)
2 C mushrooms, sliced
1 med zucchini, sliced, then quartered
2-3 C kale, chopped
Sauce:
1 10-oz can Rotel Original with diced tomatoes & green chilies
Seasoning packet (either for tacos, burritos, or fajitas)
½ C vegan sour cream
¼ C nutritional yeast
¼ C almond milk
½ C + some for sprinkling on the top vegan cheddar
The rest: (optional toppings)
Guacamole, or diced avocados, black olives, sliced green onion, fresh cilantro

Directions

Preheat oven to 375. Cook the pasta according to package instructions. In a large skillet, heat the olive oil and add the Boca crumbles; cook for 3 minutes. Add the mushrooms and zucchini and cook 7-10 minutes, or until the veggies are tender. Stir in the kale and cook until it softens and wilts.
Meanwhile, whisk together the sauce ingredients in a medium bowl.
Return the drained pasta to the pot (or you can use a large mixing bowl) and combine it with both the sauce and the veggie/Boca mixture. Pour it into a 9x13 baking dish and sprinkle some Daiya cheese on top.
Cover and bake for 20 minutes. I made some guacamole, so I added a dollop on top with some green onion. Enjoy!

An Evening of Compassion & Fashion

Kale & Wild Rice Casserole

Vegan French Onion Soup

Vegan Deep Dish Pizza

Roman Pasta Soup with Potatoes

Lasagna Soup

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

French Bread Pizzas

Quinoa and Black Bean Burgers with Guacamole

Mexican Pasta Bake

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