easy Archives - Epicurean Vegan

Black Rice Salad with Craisins & Shiitakes

November 5, 2017 by Epicurean Vegan

Black rice, a.k.a forbidden rice, rarely gets the kudos it deserves. It’s full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slows down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it’s also a powerful immune-booster, so when you’re feeling sluggish and sick this winter, pile on the ‘shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.

INGREDIENTS:
1 C black rice
1/2 C wild rice mix (this is for variety, but feel free to just use more black rice)
2-3/4 C vegetable broth
1 Tbs olive oil
2 garlic cloves, minced
1 C onion, chopped
3-4 C sliced shiitake and white mushrooms
3 C fresh spinach, chopped
2 Tbs fresh sage, minced
1 Tbs fresh thyme, minced
1 tsp salt
1/2 tsp black pepper
1/4 C white wine
1/2 C Craisins
1/2 C pepitas

DIRECTIONS:
Combine the rice and vegetable broth in a large sauce pan; bring to a boil. Reduce the heat to low, cover, and let it simmer for 35-45 minutes, or until the liquid is absorbed. Meanwhile, in a large skillet over medium heat, heat the olive oil and garlic. Add the onion and cook until softened and translucent. Add the mushrooms and cook another 5-10 minutes, then toss in the spinach and add the white wine. Let the spinach cook down, then add the sage, thyme, salt, and pepper. Add the mushroom mixture to the cooked rice and fold in the Craisins and pepitas. Serve hot, warm, or cold. Enjoy!

Black Rice Salad with Craisins & Shiitakes

Cook time

45 mins

Total time

45 mins

Black rice, a.k.a forbidden rice, rarely get the kudos it deserves. It's full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, and, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slow down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it's also a powerful immune-booster, so when you're feeling sluggish and sick this winter, pile on the 'shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1 C black rice
½ C wild rice mix (this is for variety, but feel free to just use more black rice)
2-3/4 C vegetable broth
1 Tbs olive oil
2 garlic cloves, minced
1 C onion, chopped
3-4 C sliced shiitake and white mushrooms
3 C fresh spinach, chopped
2 Tbs fresh sage, minced
1 Tbs fresh thyme, minced
1 tsp salt
½ tsp black pepper
¼ C white wine
½ C Craisins
½ C pepitas

Roasted Corn & Chile Chowder

September 24, 2017 by Epicurean Vegan

Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it’s worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you’ll be welcoming fall and its soup-loving weather.

INGREDIENTS:
4 fresh sweet corn ears
1 red bell pepper, diced
4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it’s zippy!)
1 onion, diced
6 garlic cloves
2-3 Tbs coconut oil
Salt and black pepper
Olive oil
2 medium russet potatoes, peeled and diced
2 C vegetable broth
2 C coconut milk (the refrigerated carton variety, unsweetened)
2 tsp cumin
1 tsp oregano
2 Tbs nutritional yeast
1/4 C lime juice
1/2 to 1 C fresh cilantro leaves, chopped
3-4 C cherry tomatoes, halved or quartered
Vegan sour cream, tortilla strips, diced avocado, optional

DIRECTIONS:
Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the baking sheet.

Roast for 15 minutes, stir, then roast another 15 minutes.

Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
Add the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.

Simmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup—not too much. If you don’t have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.

Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

Roasted Corn & Chile Chowder

Prep time

20 mins

Cook time

90 mins

Total time

1 hour 50 mins

Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it's worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you'll be welcoming fall and its soup-loving weather.

Author: Epicurean Vegan

Serves: 6

Ingredients

4 fresh sweet corn ears
1 red bell pepper, diced
4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it's zippy!)
1 onion, diced
6 garlic cloves
2-3 Tbs coconut oil
Salt and black pepper
Olive oil
2 medium russet potatoes, peeled and diced
2 C vegetable broth
2 C coconut milk (the refrigerated carton variety, unsweetened)
2 tsp cumin
1 tsp oregano
2 Tbs nutritional yeast
¼ C lime juice
½ to 1 C fresh cilantro leaves, chopped
3-4 C cherry tomatoes, halved or quartered
Vegan sour cream, tortilla strips, diced avocado, optional

Directions

Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper.
On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the baking sheet.
Roast for 15 minutes, stir, then roast another 15 minutes.
Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes.
Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
Add the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.
Simmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup---not too much. If you don't have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.
Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

January 26, 2017 by Epicurean Vegan

I’m so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it’s well worth it!

INGREDIENTS:
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
3/4 tsp salt
1/4 C water
1/4 C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
1/2 C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.

To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Place onto a baking sheet.

Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don’t plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.

Come mealtime, the process goes pretty quickly, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.

Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer the raviolis to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.

Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

I'm so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it's well worth it!

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
¾ tsp salt
¼ C water
¼ C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
½ C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

Directions

In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.
To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 to 2-1/2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Place onto a baking sheet.
Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don't plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.
Come mealtime, the process goes pretty quick, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.
Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water to and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Kale & Wonton Soup

December 31, 2016 by Epicurean Vegan

Okay, I get it; those are some really ugly-looking wontons. I clearly need to work on my wonton-making skills. Maybe they’re more like dumplings. If I called them dumplings would that have been better? Well, wontons . . . dumplings . . . they taste amazing. I got an instant “Oh, hell yeah,” after The Husband took one bite. In fact, he said this soup rivals his all-time favorite dish: tacos. The broth alone got some noteworthy accolades. Despite my obvious lack of wonton origami, they are actually super easy to make. (I have to give myself points for the fact that my “wumplings” stayed together!) In fact, they’re such a breeze to make, you can whip up a batch, store them in the freezer, and drop them into a simple broth whenever the mood strikes. This soup is ideal for someone who is feeling under the weather; the kale and mushrooms are immune-boosting superstars. So regardless if you make wontons or dumplings . . . or wumplings, you’ll love this soup!

INGREDIENTS:
8 C water
2 tsp Better than Bouillon vegetable base
3 Tbs red miso
1 bunch lacinato (dinosaur) kale, chopped
1 bunch green onions, chopped or sliced
16-oz cremini mushrooms, diced fine
2 tsp sesame oil
2 Tbs tamari or soy sauce
1 tsp ground ginger
1 Tbs olive oil
2 garlic cloves, minced
30 wonton wrappers

DIRECTIONS:
Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.

In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I’m not sure where I went wrong in the process, but that’s okay, I’m still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don’t touch.
UPDATE: Look at my second attempt at making wontons! Much better!

Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don’t get saturated and fall apart.)

Kale & Wonton Soup

Okay, I get it; those are some really ugly-looking wontons. I clearly need to work on my wonton-making skills. Maybe they're more like dumplings. If I called them dumplings would that have been better? Well, wontons . . . dumplings . . . they taste amazing. I got an instant "Oh, hell yeah," after The Husband took one bite. In fact, he said this soup rivals his all-time favorite dish: tacos. The broth alone got some noteworthy accolades. Despite my obvious lack of wonton origami, they are actually super easy to make. (I have to give myself points for the fact that my "wumplings" stayed together!) In fact, they're such a breeze to make, you can whip up a batch, store them in the freezer, and drop them into a simple broth whenever the mood strikes. This soup is ideal for someone who is feeling under the weather; the kale and mushrooms are immune-boosting superstars. So regardless if you make wontons or dumplings . . . or wumplings, you'll love this soup!

Author: Epicurean Vegan

Serves: 6

Ingredients

8 C water
2 tsp Better than Bouillon vegetable base
3 Tbs red miso
1 bunch lacinato (dinosaur) kale, chopped
1 bunch green onions, chopped or sliced
16-oz cremini mushrooms, diced fine
2 tsp sesame oil
2 Tbs tamari or soy sauce
1 tsp ground ginger
1 Tbs olive oil
2 garlic cloves, minced
30 wonton wrappers

Directions

Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.
In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I'm not sure where I went wrong in the process, but that's okay, I'm still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don't touch.
Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don't get saturated and fall apart.)

Vegan Loaded Potato Skins

December 26, 2016 by Epicurean Vegan

These loaded potato skins will be the real MVP on game day. And who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.

INGREDIENTS:
12 russet potatoes
Olive oil
Salt and pepper, to taste
12 slices of veggie bacon, cooked and chopped
4 green onions, sliced
1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
3/4 C water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
3/4 tsp salt

DIRECTIONS:
Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.

Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.

Once they’ve cooled, slice each potato in half and scoop out the inside; but leave about a 1/4″ around the edges.

I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!

Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

Vegan Loaded Potato Skins

You better add these to your list of game day snacks. Who needs sour cream when you can use cashew cheese? So much tastier and a great source of protein, too. I made large tater skins, but feel free to cut these in half for a more bite-sized snack.

Author: Epicurean Vegan

Serves: 24

Ingredients

12 russet potatoes
Olive oil
Salt and pepper, to taste
12 slices of veggie bacon, cooked and chopped
4 green onions, sliced
1 C raw, unsalted cashews, soaked overnight or in hot water for at least an hour
¾ C water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
¾ tsp salt

Directions

Preheat oven to 400. Scrub the potatoes, dry them, and then brush with olive oil. Place them on a foil-lined baking sheet and pierce each one 3-4 times with a fork. Bake 40-50 minutes, so until they are tender.
Meanwhile, drain the cashews and transfer to a food processor with the garlic, water, lemon juice, apple cider vinegar, and salt. Blend for a few minutes, or until smooth. Set aside or refrigerate until ready to use.
Once they've cooled, slice each in half and scoop out the potato; but leave about a ¼" around the edges.
I made batch a mashed potatoes with the scooped out potato. A two-for-one recipe!
Brush the skins again with a little olive oil and then sprinkle both sides with salt and pepper. Place face-down on the baking sheet and bake another 8-10 minutes. Flip each one over and load with a scoop of cashew cheese, chopped veggie bacon, and sliced green onion. Enjoy!

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

December 19, 2016 by Epicurean Vegan

Well, I certainly didn’t mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can’t help it. But this recipe actually has lots of different elements than previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I’ve had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture–great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don’t have to miss out on the amazing health benefits of lentils.

Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak them overnight. If you don’t have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you’re ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorb all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer.

I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well.

All right, now that that’s out of the way, are we ready for the recipe?! I assure you, it’s worth the wait!

INGREDIENTS:
1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
1/3 C pepitas
1/2 C water (more if you’d like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
1/4 C fresh cilantro leaves
1 tsp agave
3/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
(For a little kick, add some chili powder)

DIRECTIONS:
As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.

Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms–usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
To make the dressing, toss everything in a food processor or blender and blend until smooth.

To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

Cook time

40 mins

Total time

40 mins

Well, I certainly didn't mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can't help it. But this recipe actually has lots of different elements from previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I've had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture--great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don't have to miss out on the amazing health benefits lentils are packed with. Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak lentils overnight. If you don't have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you're ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorbed all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer. I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well. All right, now that that's out of the way, are we ready for the recipe?! I assure you, it's been worth the wait!

Author: Epicurean Vegan

Serves: 4-6

Ingredients

1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
⅓ C pepitas
½ C water (more if you'd like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
¼ C fresh cilantro leaves
1 tsp agave
¾ tsp cumin
½ tsp salt
¼ tsp black pepper
(For a little kick, add some chili powder)

Directions

As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.
Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms--usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
To make the dressing, toss everything in a food processor or blender and blend until smooth.
To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Mushroom & Chard Stroganoff

September 26, 2016 by Epicurean Vegan

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it’s easy to veganize many “traditional foods,” and end up with a delicious meal–oftentimes, tastier than the original. You can also use whatever pasta you’d like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won’t be disappointed with this veganized classic.

INGREDIENTS:
16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

DIRECTIONS:
Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large ones and left the smaller ones.)
Only saute for 3-5 minutes–just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a 1/4 C of water. Cover and steam until cooked down.

Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you’ll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly. Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.

Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Mushroom & Chard Stroganoff

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it's easy to veganize many "traditional foods," and end up with a delicious meal--oftentimes, tastier than the original. You can also use whatever pasta you'd like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won't be disappointed with this veganized classic.

Author: Epicurean Vegan

Serves: 6

Ingredients

16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
¾ tsp salt
½ tsp black pepper
½ C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

Directions

Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large one and left the smaller ones.)
Only saute for 3-5 minutes--just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a ¼ C of water. Cover and steam until cooked down.
Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you'll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly.
Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Savory Field Roast Loaf with Gravy

May 31, 2016 by Epicurean Vegan

No, it’s not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I’ve made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
INGREDIENTS:
1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
1/2 C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.

Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.

On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side:

Scoop the Field Roast mixture into the center of the puff pastry:

Wrap the loaf, alternating sides (I didn’t do a very pretty job, but you get the idea):
It’s a mummy loaf!
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.

To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Serve slices of the loaf topped with gravy. Enjoy!

Savory Field Roast Loaf with Gravy

No, it's not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I've made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.

Author: Epicurean Vegan

Serves: 4

Ingredients

1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
½ C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
½ tsp onion powder
½ tsp black pepper
½ tsp oregano
½ tsp thyme

Directions

Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side.
Scoop the Field Roast mixture into the center of the puff pastry.
Wrap the loaf, alternating sides.
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Serve slices of the loaf topped with gravy. Enjoy!

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

February 19, 2016 by Epicurean Vegan

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

To assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Spread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Do this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
½ large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
¾ tsp salt
¼ tsp black pepper
The rest
24 6" corn tortillas
1 large tomato, chopped
1 small can sliced black olives
¾ C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

Directions

Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

Chipotle Lentil & Walnut Taco Filling

February 16, 2016 by Epicurean Vegan

It’s obvious we like our tacos around here. Unfortunately, we’ve lost our taste for most varieties of meatless crumbles; they just don’t taste great and for some reason, our tummies tend to not agree with them later on. That’s where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils–which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he’s been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

INGREDIENTS:
2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
1/2 large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

DIRECTIONS:
Preheat oven to 350. Toast the walnuts for 10 minutes; set aside. Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don’t want them too mushy, but not too crunchy (I know, vague, but you’ll know what I mean when you taste them.) You might need to add some more broth if it’s getting absorbed but the lentils aren’t done.

While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened. Toss the Field Roast sausages in the food processor and pulse a few times until they’re chunky–not too pureed. Add them to the skillet and saute with the onions.

Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Chipotle Lentil & Walnut Taco Filling

It's obvious we like our tacos around here. Unfortunately, we've lost our taste for most varieties of meatless crumbles; they just don't taste great and for some reason, our tummies tend to not agree with them later on. That's where lentils and walnuts come in! Together, they make the perfect combination of soft and crunchy and are way better for you than any meat-filled taco. I added two chipotle-flavored Field Roast sausages and some onion, and it all came out perfect. This recipe is definitely for a crowd of taco-loving friends and family, so feel free to halve the recipe. It also makes some leftover lentils--which I love to snack on with a little salt and pepper. Right now, we have a 17-year-old family member staying with us for a while and he's been eating vegan for the last three weeks and has loved all of our meals; these tacos have been one of his favorites so far. Teenager tested; meat-eater approved!

Author: Epicurean Vegan

Ingredients

2 C walnuts
2 C green lentils (red will get too mushy)
4-5 C vegetable broth
4 Tbs water
3 tbs olive oil, divided
2 garlic cloves, minced
½ large onion, diced
2 Field Roast sausages, Chipotle-flavored
The rest
15-20 taco shells
Optional fixings: Guacamole or avocado slices, vegan sour cream, diced tomatoes, salsa, vegan cheddar shreds, sliced green onion, chopped cilantro, chopped lettuce

Directions

Preheat oven to 350. Toast the walnuts for 10 minutes; set aside.
Start the lentils by combining them with the broth and bringing to a boil. Reduce heat to low, cover, and let simmer for 30-40 minutes. Test them periodically. You don't want them too mushy, but not too crunchy (I know, vague, but you'll know what I mean when you taste them.) You might need to add some more broth if it's getting absorbed but the lentils aren't done.
While the lentils are cooking, heat one tablespoon of olive oil in a large skillet with the garlic. Add the onion and cook for 5 minutes, or until softened.
Toss the Field Roast sausages in the food processor and pulse a few times until they're chunky--not too pureed. Add them to the skillet and saute with the onions.
Once the lentils are ready, drain any excess liquid and transfer 2 cups of them to the cleaned out food processor bowl. Add the walnuts, 2 tablespoons of olive oil and the 4 tablespoons of water. Pulse a few times to get a chunky consistency.
Add them to the onion-Field Roast mixture and combine well. Heat thoroughly, adding a little water or broth if the mixture seems to dry.
Fill the taco shells with some of the mixture and top with your favorite taco toppers. Enjoy!

Black Rice Salad with Craisins & Shiitakes

Roasted Corn & Chile Chowder

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

Kale & Wonton Soup

Vegan Loaded Potato Skins

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

Mushroom & Chard Stroganoff

Savory Field Roast Loaf with Gravy

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

Chipotle Lentil & Walnut Taco Filling

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