Cashew Cheese Risotto

Cashew Cheese Risotto -- Epicurean VeganJust so you  know, we’re not messing around with this risotto. I shudder to think what my vegan life would be like without cashew cheese. Obviously, the pure joy of the Creamy Macaroni with Cashew Cheese, would just not exist, as would the Stuffed Shells with Butternut Squash and Cashew Cheese and the Pine nut and Cashew Ravioli. Not a vegan world I’d want to live in, folks. And the beauty of it all, is that cashew cheese is so simple to make, a monkey can do it, so it just doesn’t get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it’s easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you’re well on your way to cashew cheese nirvana.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 tbs olive oil
2 cloves garlic, minced
1 C onion, diced
16-oz mushrooms, sliced, then cut in half
1-1/2 C green onion, sliced
2-3 C fresh spinach, chopped
1/2 C white cooking wine
2 Tbs vegan margarine
1/4 C nutritional yeast
1 recipe cashew cheese (see below)
Salt and pepper, to taste

Cashew Cheese (makes 1 cup)
1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add 1/2 cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
Cashew Cheese Risotto -- Epicurean VeganPreheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto,  heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
Cashew Cheese Risotto -- Epicurean VeganWhen the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that’s it! Serve and thoroughly enjoy!

Cashew Cheese Risotto
 
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Author:
Serves: 6-8
Ingredients
  • 5 C vegetable broth
  • 1-1/2 C Arborio rice
  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 1 C onion, diced
  • 16-oz mushrooms, sliced, then cut in half
  • 1-1/2 C green onion, sliced
  • 2-3 C fresh spinach, chopped
  • ½ C white cooking wine
  • 2 Tbs vegan margarine
  • ¼ C nutritional yeast
  • 1 recipe cashew cheese (see below)
  • Salt and pepper, to taste
  • Cashew Cheese (makes 1 cup)
  • 1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add ½ cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
  2. Preheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes.
  3. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto, heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
  4. When the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that's it! Serve and thoroughly enjoy!

 

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean VeganWhen the Husband says, “Good God, woman, these are amazing,” I can’t help but grin smugly. As I’m sure you’ve gathered by now, I like Field Roast. I like their products because 1.) they taste delicious. And 2.) They aren’t made with strange ingredients. See for yourself. They really do make a healthy meat alternative that even my meat-eating friends and family like. The gyros I make using the Field Roast Celebration Roast are pretty damn good, so I decided to try my hand at another sandwich using the roast. I also made a cashew-horseradish spread that goes perfectly with the sandwiches and the avocado and sauteed onion make it all come together nicely. (And this makes plenty of sandwiches for the week)!

INGREDIENTS:
1 Field Roast Celebration Roast, cut into about 11 slices
1 onion, cut into large pieces
1 avocado, peeled, pitted & sliced thin
Sandwich rolls

Marinade
1 C tamari
3 cloves of garlic, minced
1 Tbs red miso
1 Tbs brown sugar
1/2 tsp lemon juice
1/4 tsp black pepper
1/2 tsp salt

Cashew-Horseradish Sauce
3/4 C raw, unsalted cashews, soaked for an hour or two
1/4 C water
1 clove garlic
2 tsp prepared horseradish sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon juice

DIRECTIONS:

To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean Vegan To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean Vegan

Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado -- Epicurean VeganOnce you’ve turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and some more Cashew Sauce. Enjoy!
Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado --Epicurean Vegan

Marinated Field Roast Sandwiches with Cashew-Horseradish Sauce and Avocado
 
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Author:
Serves: 5-10
Ingredients
  • 1 Field Roast Celebration Roast, cut into about 11 slices
  • 1 onion, cut into large pieces
  • 1 avocado, peeled, pitted & sliced thin
  • Sandwich rolls
  • .
  • Marinade
  • .
  • 1 C tamari
  • 3 cloves of garlic, minced
  • 1 Tbs red miso
  • 1 Tbs brown sugar
  • ½ tsp lemon juice
  • ¼ tsp black pepper
  • ½ tsp salt
  • .
  • Cashew-Horseradish Sauce
  • .
  • ¾ C raw, unsalted cashews, soaked for an hour or two
  • ¼ C water
  • 1 clove garlic
  • 2 tsp prepared horseradish sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp lemon juice
Directions
  1. To prepare the marinade, whisk together the marinade ingredients in a medium bowl. Place the Field Roast and onions in a large resealable bag and pour the marinade inside. Seal and coat the contents thoroughly. Chill in the fridge for at least 4 hours, turning once halfway through.
  2. To prepare the Cashew-Horseradish Sauce, place the garlic clove, salt and black pepper in the food processor and process until the garlic is minced well. Add the cashews, water, horseradish and lemon juice. Blend until smooth. Refrigerate until ready to use.
  3. Spray a grill pan or regular skillet with oil. Over medium heat, saute the onions. (Using tongs, I just removed the Field Roast from the bag and set aside on a plate). Saute until softened and browned. Remove from the pan and add the Field Roast slices; discard the excess marinade. Cook over medium heat for about 4-5 minutes per side.
  4. Once you've turn them, return the onions to the pan to reheat them. To assemble, spread some Cashew Sauce on the buns, add a slice of Field Roast, some onion (and maybe even another Field Roast slice), some avocado and maybe some more Cashew Sauce. Enjoy!

 

 

Vegan & Gluten-Free Lasagna

Vegan & Gluten-Free Lasagna -- Epicurean VeganI’ve had some rice lasagna noodles sitting in the cupboard for quite a while, so I thought I’d finally give them a try. They are from Ener-G (which strangely, I couldn’t find on their website). I was really impressed with them. You can use your favorite ingredients, but I went with tofu ricotta, mushrooms, spinach and Field Roast (which isn’t gluten-free, so omit for a 100% gluten-free dish). The noddles are the perfect size for an 8×8″ pan, so great for a small batch. I also recommend cooking them until they are completely done. Typically, when I make lasagna with regular noodles, I don’t cook them all the way because they tend to cook more in the sauce in the oven. These rice noodles, however, don’t do that, so make sure you cook them completely. I also usually add 2-3 extra ones in case any of the noodles come out ripped and unusable. I would certainly use these gluten-free noodles again—I thought they tasted great.

Vegan & Gluten-Free Lasagna -- Epicurean Vegan

Vegan & Gluten-Free Lasagna
 
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Cuisine: Italian
Serves: 9 servings
Ingredients
  • 12 Ener-G rice noodles (If you'd like, add 2 more if any rip during the boiling process)
  • 2 Field Roast sausage links, crumbled (I used Apple-Sage flavor--again, omit if you want this 100% gluten-free)
  • 2 C mushrooms, sliced
  • 2 C fresh spinach, chopped
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 jar marinara sauce
  • .
  • Tofu Ricotta
  • .
  • 14-oz container extra firm tofu, drained, pressed and crumbled
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • Optional: ½ C Daiya Mozzarella shreds
Directions
  1. Preheat oven to 375.
  2. Cook pasta according to package instructions (about 10-12 minutes).
  3. Prepare the ricotta by placing all of the ingredients, except the Daiya cheese, in the food processor and blend until smooth. Transfer to a bowl and fold in the cheese. Set aside.
  4. Saute the Field Roast in the olive oil and garlic on medium heat for 5-7 minutes.
  5. To assemble, pour about a cup of the marinara on the bottom of an 8x8" baking pan and top with three cooked noodles. Layer on some mushrooms, spinach and Field Roast. You can also spoon a little sauce on top.
  6. Repeat layers until you've topped the lasagna with the final three noodles.
  7. Pour the rest of the sauce on top.
  8. Cover with foil and bake for 25-30 minutes. Slice and enjoy!

 

BBQ Cauliflower Salad

BBQ Cauliflower Salad -- Epicurean VeganI never used to like cauliflower, mostly because I never really knew a tasty way to prepare it. Then, I discovered it makes great “chicken wings.” So why not “chicken wing” salad? This is salad is no joke. It’s also easier than you might think to make. The cauliflower takes very little time to prepare and the rest is chop-chop.

BBQ Cauliflower Salad -- Epicurean VeganI used OrganicVille BBQ sauce and Follow Your Heart Vegan Ranch Dressing
CondimentsPre-roasted cauliflower . . .

BBQ Cauliflower Salad -- Epicurean Vegan

BBQ Cauliflower Salad
 
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Serves: 4
Ingredients
  • 1 head of cauliflower florets
  • 6-7 oz BBQ sauce (I used half of a 13.5 oz bottle)
  • 1 15 oz can black beans, drained and rinsed
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp cayenne
  • ½ tsp cumin
  • 1 tsp lime juice
  • 6 C lettuce, chopped
  • 1 C red onion, diced
  • 2 avocados, peeled, pitted and diced
  • 2 carrots, grated
  • 1 tomato, diced
  • 1 C green onion, sliced
  • Vegan ranch dressing
  • Optional ingredients: cilantro, vegan cheese, corn
Directions
  1. To prepare the cauliflower, preheat oven to 350.
  2. Line a large baking sheet with foil. Place the cauliflower florets on the baking sheet. I tried to keep the cauliflower pieces around the same size so that they cook evenly. Bake for 8-10 minutes, or until they begin to soften.
  3. Pour the BBQ sauce over the cauliflower and stir well to coat. Bake another 10 minutes.
  4. In a small bowl, combine the black beans with the garlic powder, salt, pepper, cayenne, cumin and lime juice.
  5. To assemble, start with a bed of lettuce, then add the beans. Top with the rest of the veggies and drizzle on some vegan ranch dressing. Enjoy!




 

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganOh yes, this is as delicious as it sounds and simple to make as well. Technically, they’re not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn’t want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they’re not made from strange ingredients; it’s all wheat, veggies and seasonings. And our omnivore friends also like it because it’s a satisfying meat sub that even they like.

INGREDIENTS:
1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
1/2 C corn kernels
18 6″ corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
3/4 C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
3/4 tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

DIRECTIONS:
To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit—not too much—it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.

Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour half of the salsa verde into a 9×13″ baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganTransfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour the cashew sauce over the enchiladas (I didn’t use all of the sauce—leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean Vegan

 

Dreamy, Creamy Pasta Salad

Dreamy, Creamy Pasta Salad -- Epicurean VeganThis is the perfect picnic pasta salad . . . okay, perfect for any time. Summer is around the corner and chances are, you’ve got some get togethers on the horizon (the Fourth of July will be here before you know it), so this is a flavor-packed, crowd-pleasing salad sure to be gone in minutes.

INGREDIENTS:
16-oz of pasta
1 red bell pepper, diced
1 C green onion, sliced
2 carrots, shredded
Sauce:
2 cloves of garlic
12.3-oz pkg. Mori-Nu Silken tofu, firm or extra firm
2 tsp Dijon mustard
1 Tbs yellow miso
1 Tbs nutritional yeast
1 Tbs apple cider vinegar
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dill
2 Tbs vegan sour cream

DIRECTIONS:
Cook the pasta according to package instructions. Drain and rinse with cold water. Meanwhile, chop up the garlic cloves in the food processor, then add the remaining sauce ingredients. Blend until smooth, 1-2 minutes.

Dreamy, Creamy Pasta Salad -- Epicurean VeganAdd the veggies to a large bowl . . .
Dreamy, Creamy Pasta Salad -- Epicurean Vegan. . . add the pasta and then fold in the sauce. Combine thoroughly; serve immediately, or chill in the fridge. Enjoy!
Dreamy, Creamy Pasta Salad -- Epicurean Vegan

 

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce

Tofu Avocado Bowl with Cilantro-Ginger Cashew Sauce -- Epicurean VeganIt’s been a busy spring, but I hope to get back to posting more regularly very, very soon. I’m excited to bring you this new recipe that is a “smorgasbord of flavors,” as The Husband called it. (That’s a good thing, I found out). This weekend, we went to WaterCourse Foods in Denver where I thoroughly enjoyed their Street Tacos that had a cilantro cream sauce. I have no idea how they made theirs, but it inspired me to make my own. Then came the veggies, rice and tofu and an incredible meal was born! (Sorry, a little dramatic). But I think you’ll really love this easy to make meal (no judgment here if you lick the bowl).

INGREDIENTS:
Cilantro-Ginger Cashew Sauce:
1 C raw, unsalted cashews, soaked for at least an hour in hot water
1 Tbs white or yellow miso
1/3 C packed cilantro leaves
2 Tbs lime juice
1 large clove of garlic, minced
1 Tbs fresh ginger
1 tsp salt
1/4 C water
1/4 C unsweetened, unflavored almond milk

The rest:
1-3/4 C vegetable broth
1 C wild rice (I used Lundberg Jubilee variety)
14-oz extra firm tofu, drained and pressed, cut into 6-7 slabs
1-1/2 C snowpeas, ends trimmed and cut in half
3/4 C green onion, sliced
2 carrots, grated
Shallot salt (or regular salt)
1-2 avocados, sliced
Cooking spray

20140507_164716

DIRECTIONS:
Start with preparing the rice. Combine the broth and rice in a medium saucepan and bring to a boil. Reduce heat to low and cover for 40 minutes. Meanwhile, to make the amazing sauce, drain the cashews and transfer them to the food processor. Add the other ingredients and puree. Scrape the bowl a few times and process until completely smooth.

Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce -- Epicurean VeganSpray a large skillet with cooking spray and place over medium-high heat. Place the tofu slabs in the skillet, season with shallot salt. Turn the tofu once one side is browned. Season once again with shallot salt.
Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce -- Epicurean VeganOnce the tofu is done, transfer to a cutting board and cut each slab into 3 long pieces, then again in half.
Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce -- Epicurean VeganAdd the snowpeas and green onion to the same skillet. Over medium heat, saute the veggies for just a few minutes; enough to soften them a little. If need be, spray the skillet again with cooking spray. Stir in the carrot and cook another few minutes. Season with a little shallot salt, if you’d like.
Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce -- Epicurean VeganTo assemble, start with rice, top with the vegetable mixture, then add the tofu and avocado. Drizzle, drop or dump some sauce on top. Then . . . mix it all together and enjoy!
Tofu-Avocado Bowl with Cilantro-Ginger Cashew Sauce -- Epicurean Vegan

 

Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil

Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI’m finally back with a new recipe! As much as I love them, I don’t use pine nuts often because they’re rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.

INGREDIENTS
Dough
1-1/2 C semolina flour
1/2 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
Filling
1/2 C pine nuts
1 C roasted, unsalted cashews
2 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 C fresh spinach
Topping
2 Tbs Earth Balance
3 cloves garlic, minced
3 C cremini mushrooms, sliced
2 large tomatoes, diced
1 C fresh basil, chopped
2 Tbs red wine
Salt and pepper

DIRECTIONS
You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don’t mind if the filling isn’t perfectly smooth, so it’s up to you. To prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it’s easier to use your hands to combine everything; use what works. Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth. Cover in plastic wrap and set aside. To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.

Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganAs you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate—you can find one for under $20 on Amazon.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI ended up with 44 raviolis . . .
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI then let them sit for about 20 minutes. Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper. In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften. Remove from heat and stir in the tomatoes and basil.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganBring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they’re ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they’ll stick together. Serve with a scoop or two of the fresh topping and enjoy!
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean Vegan

Empowered Noodle Bowl + A Giveaway of The Oh She Glows Cookbook!

The Oh She Glows Cookbook -- Epicurean VeganI was thrilled to have an opportunity to post a recipe from Angela Liddon’s The Oh She Glows Cookbook AND be able to give a copy away to one lucky reader! I’ve been glued to this cookbook since I received it because not only is it full of beautiful photographs (about every recipe has a pic), but the recipes look downright delicious. Like Liddon, I had some unhealthy eating (or should I say, not eating) habits before I went vegan. I can truly say that a vegan diet saved my life. This is a great cookbook to have in your collection because it is full of tasty, healthy recipes that use only whole, minimally-processed ingredients. If you’ve been a fan of the Oh She Glows website, you’re going to love this cookbook with 75 brand-spankin’ new recipes, plus 25 updated reader favorites. So if you want to win this beautiful cookbook, leave a comment; it’s that easy! You have until midnight (PST) on Sunday, April 6. I’ll announce the winner on Monday, April 7th. 

Empowered Noodle Bowl -- Epicurean Vegan

You’ll love Liddon’s Empowered Noodle Bowl, two ways: Thai Peanut & Orange-Maple Miso on page 153. I decided to make both dressings and honestly, I can’t tell you which one is my favorite; they’re both delicious. The Thai Peanut is thicker with some garlic kick, whereas the Orange-Maple Miso is a tad thinner and milder. They’re both easy enough to make, so why not do both? This is a fantastic lunch or light dinner, that comes together rather quickly. I like how the veggies take precedence over the noodles—it’s not a heavy pasta dish, but rather, a bowl of fresh veggies with some noodles thrown in and coated with a tasty dressing. A winner for sure.

Serves 4
INGREDIENTS
Thai Peanut Sauce
1 large garlic clove
2 Tbs toasted sesame oil
3 Tbs natural smooth peanut butter
2 tsp grated fresh ginger
3 Tbs fresh lime juice
2 Tbs + 1 tsp low-sodium tamari
1-2 tsp granulated sugar
Orange-Maple Miso Dressing
3 Tbs light miso
2 Tbs rice vinegar
1 Tbs toasted sesame oil
1 Tbs tahini
1/4 C fresh orange juice
1 Tbs water
1 tsp maple syrup
Salad
4 oz gluten-free soba noodles
Extra virgin olive oil, for the noodles
16 oz bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 English cucumber, diced
1 carrot, julienned
4 green onions, chopped
1/4 C cilantro, chopped
Sesame seeds, for serving

DIRECTIONS
To make the Thai Peanut sauce, combine all of the ingredients in a food processor and blend until completely smooth. Do the same for the Orange-Maple Miso Dressing.

Empowered Noodle Bowl -- Epicurean VeganCook the noodles according to instructions on the package (5-9 minutes). Drain, rinse under cold water and transfer to a large bowl. Drizzle with a little of the olive oil, then toss with the veggies and dressing of your choice. Top individual servings with sesame seeds and enjoy! If you like the looks of this recipe, you’re going to want this cookbook, so leave a comment and you just may get it! Good luck!

Empowered Noodle Bowl -- Epicurean VeganWith the Thai Peanut Sauce
Empowered Noodle Bowl -- Epicurean VeganWith the Orange-Maple Miso Dressing

 Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

Quinoa & Kale Pitas with Tahini Dressing

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganThese are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it’s kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you’re fearful of getting quinoa’d out. (Inconceivable! ;-) )

INGREDIENTS
Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
3/4 C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
3/4 C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
1/4 C nutritional yeast
1/2 C unsweetened almond milk
1/2 C cold water
2 Tbs chia seesds
1/4 tsp black pepper
The rest
Pita pockets
Avocado slices

DIRECTIONS
I recommend making the dressing first. It’ll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganIn a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganMeanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganFold the veggies and pepitas into the cooked quinoa.
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganI placed a little dressing inside the pita,  along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean Vegan