Epicurean Vegan

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Miso Tahini Dressing

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Miso Tahini Dressing -- Epicurean VeganThis dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make.

INGREDIENTS:
1/4 C white, sweet miso
1/4 C tahini
1/3 C or more warm water

DIRECTIONS:
In a medium bowl whisk together the miso and tahini to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use. Enjoy!

Recipe source: Veganomicon

Creamy-Apple Horseradish Dip

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Creamy-Apple Horseradish Dip -- Epicurean VeganThis is the other great recipe from my fabulous neighbor, also from the VeganChef. The apples and horseradish make a great combination and you can add more horseradish if you want more of a kick. This is great on crackers and veggies. Thanks, neighbor!

INGREDIENTS:
1/3 cup walnuts
4 apples, peeled and cored
2 T. lemon juice
2/3 cup plain soy yogurt
2-3 T. prepared horseradish, to taste
salt and pepper, to taste

DIRECTIONS:
In a non-stick skillet, place the walnuts, and cook over medium heat for 3-4 minutes or until lightly toasted and fragrant. Remove from pan and set aside to cool. Meanwhile, grate the apples into a bowl, drizzle them with the lemon juice, and toss well to prevent the apples from turning brown. When the walnuts are cool, place them in a blender or food processor, and finely grind them. Add the walnuts and remaining ingredients to the grated apple and stir well to combine. Taste, season with a little salt and pepper, and add more horseradish if desired. Transfer the dip to a glass bowl. Serve with crackers, chips, sliced bread, or an assortment of raw vegetables.

Yield: 2 Cups

Spinach Dip

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Spinach Dip -- Epicurean VeganA friend shared this recipe with me several years ago and it’s a classic; I make it often for get togethers. I sometimes hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that’s optional. The recipe calls for a leek soup mix, but a vegetable soup mix will work great too.

INGREDIENTS:
1 box (10 oz) chopped frozen spinach (I like Cascadian Farms brand)
1 can water chestnuts, chopped
1 C Tofutti sour cream
1 C Veganaise
1-1.8oz packet dried leek soup mix
Round sourdough loaf (optional)

DIRECTIONS:
Thaw spinach. I like Cascadian Farms brand because it comes in a plastic bag inside the box. I snip a corner of the bag off and drain as much liquid as I can out. I then wrap the spinach in a thin cotton napkin and squeeze any remaining liquid out of the spinach. Combine all ingredients, mix well and refrigerate until ready to serve. Then add to the bread bowl, if using. Serve with veggies, bread pieces and crackers. Enjoy!

Spinach Dip
 
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A friend shared this recipe with me several years ago and it's a classic; I make it often for get togethers. I sometimes hollow out a round sourdough loaf to create a bowl and serve in that, but of course, that's optional. The recipe calls for a leek soup mix, but a vegetable soup mix will work great too.
Author:
Ingredients
  • 1 box (10 oz) chopped frozen spinach (I like Cascadian Farms brand)
  • 1 can water chestnuts, chopped
  • 1 C Tofutti sour cream
  • 1 C Veganaise
  • 1-1.8oz packet dried leek soup mix
  • Round sourdough loaf (optional)
Directions
  1. Thaw spinach. I like Cascadian Farms brand because it comes in a plastic bag inside the box. I snip a corner of the bag off and drain as much liquid as I can out. I then wrap the spinach in a thin cotton napkin and squeeze any remaining liquid out of the spinach. Combine all ingredients, mix well and refrigerate until ready to serve. Then add to the bread bowl, if using. Serve with veggies, bread pieces and crackers. Enjoy!

 

Three-Bean Dip

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Three-Bean Dip -- Epicurean VeganThis is a great dip, but at first, I thought it was a little bland, so I added about a cup of diced (food processed) black olives and it was just what this dip needed! I think a diced up roasted red pepper or two would be yummy too. Great for crackers, sour dough squares or even on celery and other veggies.

INGREDIENTS:
1 garlic clove, crushed
1 Tbs chopped green onion
1 C canned Great Northern or other white beans, drained and rinsed
1 C canned chickpeas, drained and rinsed
1 C cooked shelled edamame (I steamed them for a few minutes)
1 Tbs lemon juice
Salt and pepper
1 C finely diced black olives

DIRECTIONS:
In a food processor, process the garlic and green onions until minced. Add the beans, chickpeas, edamame, lemon juice , olives (if using) and salt and black pepper to taste and process until smooth.
Transfer to a medium bowl and serve right away or cover and refrigerate for 1  hour. Will keep for 3 days if stored properly. Enjoy!

Recipe source: 1000 Vegan Recipes

Queso is Back!!

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Queso is Back!! -- Epicurean VeganFinally! I have found a queso I can eat!! You’d never know this is dairy-free! It makes about 4 cups, so it’s perfect for a get together.

INGREDIENTS:
1 Tbs olive oil
1/2 C minced onion (I just chopped them really fine)
1/4 C oat flour or finely ground old fashioned oats ( I ground the oats)
2 Tbs Tahini
1/2 nutritional yeast flakes
1/3 C soy milk
1 tsp maple syrup
1 (14.5 oz) can diced tomatoes, drained
1 (4oz) can diced green chilies, drained (I diced up half a large Anaheim pepper)
1 1/2 tsp chili powder
1 1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp ground cayenne
1/2 tsp salt
1 1/2 Tbs lemon juice

DIRECTIONS:
In a large saucepan, heat the oil over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the oat flour, tahini, nutritional yeast, soy milk and maple syrup. Stir in the tomatoes and mix well. Lower heat and cook, stirring constantly. When mixture starts to bubble, add the chilies, chili powder, paprika, cumin, cayenne and salt. Continue to cook, stirring for about 10 mins. Stir in lemon juice. The recipe recommends adding more soy milk if it is too thick, but I added 1/2C Tofutti sour cream, because, well, I just love that stuff and it made it very creamy and delish! I also transferred it to my electric fondue pot to keep warm. Love it! Hope you enjoy it!

Queso is Back!! -- Epicurean VeganRecipe Source: 1000 Vegan Recipes

Party Cheese Ball

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Party Cheese Ball -- Epicurean VeganI can’t tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most.  I finally made a dairy-free version after a couple of attempts and frankly, it’s so good, it brought a tear to my eye. (Also, this is also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.)

UPDATE: After making this cheeseball so many times, I’ve tweaked the amount of some of the ingredients, so I figured it was time to update the recipe. I have found that I use about 10-oz of cream cheese, not 12. I also upped the pimento, green pepper and onion to about 4 Tbs each.

INGREDIENTS:
12-oz Tofutti* cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2 Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp vegan Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped

*Kite Hill is also a great option. I think it tastes closest to real cream cheese, however, it’s softer than Tofutti, so the cheese ball won’t form a perfect ball–more like a mound. It’s about presentation, otherwise it still tastes amazing regardless of which “cream cheese” you go with.

DIRECTIONS:
Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade. Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.) Transfer to a bowl and chill for several hours or overnight. Shape into a ball and roll in nuts. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball.)

NOTE: Keep in mind that Rice cheese does have traces of casein.

Party Cheese Ball
 
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I can't tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most. I finally made a dairy-free version after a couple of attempts and frankly, it's so good, it brought a tear to my eye. (Also, this is also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.) UPDATE: After making this cheeseball so many times, I've tweaked the amount of some of the ingredients, so I figured it was time to update the recipe. I have found that I use about 10-oz of cream cheese, not 12. I also upped the pimento, green pepper and onion to about 4 Tbs each.
Author:
Ingredients
  • 12-oz Tofutti cream cheese
  • 2½ C Rice brand, or Daiya brand shredded cheese, cheddar flavor
  • 2 Tbs pimento, chopped
  • 2 Tbs green pepper, chopped
  • 2 Tbs onion, chopped
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp lemon juice
  • 1 C walnuts, chopped
Directions
  1. Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade.
  2. Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.)
  3. Transfer to a bowl and chill for several hours or overnight.
  4. Shape into a ball and roll in nuts.
  5. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball.)
  6. NOTE: Keep in mind that Rice cheese does have traces of casein.

 

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