Epicurean Vegan

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Ciabatta Bread

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Ciabatta Bread -- Epicurean VeganIt all started with a Pampered Chef party I went to through Fort Vegan, my local vegetarian/vegan group. The hostess and rep prepared all-vegan samples, including this amazing bread—made of course, in their covered baking dish. Yes, I ended up buying it, but not just for the bread! It’s great for vegetable stews, casseroles, and even cake. Yes, cake. (Oh and in the microwave.) Sounds bizarre, but really delicious! (and it was a gluten-free cake). Anyway . . . my bread didn’t puff up and fill the entire baker like the one at the party, so I’m going to have to try again and see what happens. The recipe calls for only 1/4 tsp of yeast and I wonder if that was a typo since my version was denser. Dense or not, however, it was incredible! I’m guessing you can make this bread without the covered baker, so if you do, let me know how it turns out. Oh and did I mention the dough has to rise for at least 12 hours? Then another 2? Believe me, it’s worth it.

Ciabatta Bread -- Epicurean Vegan

INGREDIENTS:
3 C flour
1/4 tsp instant yeast
1-1/2 tsp salt
1-1/2 C water

DIRECTIONS:
In a large bowl, combine the flour, yeast, and salt. Stir in the water until well blended. Cover with plastic wrap and let sit at room temperature for 12-18 hours. When it’s ready, it will have bubbles on the top. The recipe then has you flour a Pampered Chef Pastry Mat and cover the dough with it for another two hours. This, I didn’t have, so I improvised, using a cutting board and dish towel.

Ciabatta Bread -- Epicurean Vegan

1-1/2 hours into this second round of rising, preheat the oven to 450. Place the empty baker in the oven for 30 minutes to get it good and hot. Sounds crazy, but I did as I was told. Then dump the dough into the baker . . .

Ciabatta Bread -- Epicurean Vegan

. . . cover and bake for 30 minutes. The recipe says to uncover and bake another 8-15 minutes, but my bread came out gorgeous after the 30 minutes.

Ciabatta Bread -- Epicurean Vegan

It may not have been light and fluffy like the original, but it was mighty delicious just the same. If you give it a try, let me know how you made it and if you tweaked anything—I’d love to hear from you! Enjoy!

Ciabatta Bread
 
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It all started with a Pampered Chef party I went to through Fort Vegan, my local vegetarian/vegan group. The hostess and rep prepared all-vegan samples, including this amazing bread---made of course, in their covered baking dish. Yes, I ended up buying it, but not just for the bread! It's great for vegetable stews, casseroles, and even cake. Yes, cake. (Oh and in the microwave.) Sounds bizarre, but really delicious! (and it was a gluten-free cake). Anyway . . . my bread didn't puff up and fill the entire baker like the one at the party, so I'm going to have to try again and see what happens. The recipe calls for only ¼ tsp of yeast and I wonder if that was a typo since my version was denser. Dense or not, however, it was incredible! I'm guessing you can make this bread without the covered baker, so if you do, let me know how it turns out. Oh and did I mention the dough has to rise for at least 12 hours? Then another 2? Believe me, it's worth it.
Author:
Ingredients
  • 3 C flour
  • ¼ tsp instant yeast
  • 1-1/2 tsp salt
  • 1-1/2 C water
Directions
  1. In a large bowl, combine the flour, yeast, and salt. Stir in the water until well blended. Cover with plastic wrap and let sit at room temperature for 12-18 hours. When it's ready, it will have bubbles on the top. The recipe then has you flour a Pampered Chef Pastry Mat and cover the dough with it for another two hours. This, I didn't have, so I improvised, using a cutting board and dish towel.
  2. -1/2 hours into this second round of rising, preheat the oven to 450. Place the empty baker in the oven for 30 minutes to get it good and hot. Sounds crazy, but I did as I was told. Then dump the dough into the baker . . .
  3. cover and bake for 30 minutes. The recipe says to uncover and bake another 8-15 minutes, but my bread came out gorgeous after the 30 minutes.
  4. It may not have been light and fluffy like the original, but it was mighty delicious just the same. If you give it a try, let me know how you made it and if you tweaked anything---I'd love to hear from you! Enjoy!

 

Chard and Field Roast Skillet

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Chard and Field Roast Skillet -- Epicurean VeganI really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.

INGREDIENTS:
1 medium potato, peeled and diced small
4 large Swiss chard leaves, (stems discarded), chopped
1 C mushrooms, diced
1-2 Field Roast sausages, crumbled
3 green onions, sliced
Salt and pepper
Olive oil

DIRECTIONS:
In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Chard and Field Roast Skillet -- Epicurean Vegan

Add the Field Roast and cook another 5 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Enjoy!

Chard and Field Roast Skillet
 
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I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it's own, or wrapped in a tortilla.
Author:
Ingredients
  • 1 medium potato, peeled and diced small
  • 4 large Swiss chard leaves, (stems discarded), chopped
  • 1 C mushrooms, diced
  • 1-2 Field Roast sausages, crumbled
  • 3 green onions, sliced
  • Salt and pepper
  • Olive oil
Directions
  1. In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.
  2. Add the Field Roast and cook another 5 minutes.
  3. Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes. Enjoy!

The Epicurean Vegan Gets Crafty

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Well, I’ve always liked to do crafty stuff—it’s that domineering right side of my brain. Somehow, I found the time to get a couple things done this weekend. So first, I’ll share with you a card I (sort of) made for fellow writer and jewelry-maker extraordinaire, Michelle Mach of Beads and Books. Michelle makes incredible and unique jewelry, much of it related to readers, writers and writing, like these fabulous mini book pendants.

Michelle also does beautiful embossed cards and sent them out to lucky readers of her blog—with a challenge. Decorate them, send her a photo of it, and enter to win an Amazon gift card! I got my card in too late for the drawing (because I procrastinate really well), but be sure to check out the amazing cards other readers made.

I really liked the simplicity of the alphabet card, so I just added some cut out hearts from some handmade paper.

To see more of Michelle’s wonderful jewelry, stop by her Etsy shop and have a look!

My second crafty endeavor of the weekend was a DIY bulletin board. I really needed one for my office because I kept losing my Post-It notes among all the other junk on my desk. I have to send props out to my mom who gave me this idea.

Materials:
An artist canvas (found in craft stores)
Fabric
Staple gun

Basically, wrap the fabric around the canvas, pulling tight on the edges, as you staple it to back of the wooden frame of the canvas.

It really is that simple.

The sky’s the limit when it comes to fabrics and there are a so many different sizes of canvases that you’re bound to find one that will fit your needs.

🙂

Potato-Celery Soup

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Potato-Celery Soup -- Epicurean VeganThis FANTASTIC soup comes from Izzy over at Crash Test Vegetarian. We LOVED this soup–so easy to make and absolutely delicious. The only thing I changed was use almond milk instead of soy and added 1 tablespoon on chopped fresh rosemary. Get the recipe and visit Izzy–she has a great blog with lots of yummy recipes! Thanks, Izzy!

Three-Nut Cheese

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Three-Nut Cheese -- Epicurean VeganI have been both fascinated and mystified by nut cheese. It wasn’t until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn’t necessarily taste much like milk cheese, but it’s still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.

INGREDIENTS:
1/3 C macadamia nuts
1/3 C raw cashews
1/3 C almonds, slivered or flaked
1 acidophilus capsule
1 Tbs cold-pressed corn oil (I used olive oil)
1 tsp lemon juice
1/2 tsp salt

Three-Nut Cheese -- Epicurean Vegan

DIRECTIONS:
Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with 1/2 C water. Add the contents of the acidophilus capsule and puree.

Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.

Three-Nut Cheese -- Epicurean Vegan

It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

Three-Nut Cheese
 
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I have been both fascinated and mystified by nut cheese. It wasn't until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn't necessarily taste much like milk cheese, but it's still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.
Author:
Ingredients
  • ⅓ C macadamia nuts
  • ⅓ C raw cashews
  • ⅓ C almonds, slivered or flaked
  • 1 acidophilus capsule
  • 1 Tbs cold-pressed corn oil (I used olive oil)
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. Place the nuts in a bowl and cover with cold water; refrigerate overnight. The next day, drain the nuts and puree them in a food processor with ½ C water. Add the contents of the acidophilus capsule and puree.
  2. Transfer to a glass bowl and loosely cover with plastic wrap. Leave it at room temperature for 24 hours.
  3. It will then give off a very cottage-cheesy smell. Stir in the lemon juice, oil, and salt. Refrigerate. Enjoy!

Potato and Chard Casserole

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Potato and Chard Casserole -- Epicurean VeganI suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:
7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
1/4 tsp black pepper
Dash or two of nutmeg
1/4 tsp dry mustard
1-1/2 C almond milk
3/4 C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

DIRECTIONS:
Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion. 

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.

Enjoy!

Potato and Chard Casserole
 
Print
I suppose you could also call this a "gratin" or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn't be a bad idea. If you have a 13-year-old lying around, it's a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the "Dirty Dozen" list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow---another good reason to stick to organic!
Author:
Ingredients
  • 7 russet potatoes, peeled and sliced thin
  • 1 large bunch of chard, stem and veins removed, then chopped
  • 6 green onion, sliced
  • 3 Tbs vegetable broth
  • 2 Tbs flour
  • 1-1/2 tsp Old Bay seasoning
  • ¼ tsp black pepper
  • Dash or two of nutmeg
  • ¼ tsp dry mustard
  • 1-1/2 C almond milk
  • ¾ C vegan mozzarella shreds
  • 2 slices of bread
  • 2 Tbs vegan margarine
Directions
  1. Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they'll take forever to bake.
  2. Meanwhile, steam the chard for about 5-7 minutes. You don't want it too soft--just a little tender. Mix it in with potatoes and green onion.
  3. In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in ¼ C of the cheese.
  4. Pour the sauce over the veggies and mix well. Transfer to a 9"x13" baking pan.
  5. Top with the remaining cheese and the bread crumbs you made from the bread slices.
  6. Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes. Enjoy!

Mushroom Barley Soup

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Mushroom Barley Soup -- Epicurean VeganThis recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.

INGREDIENTS:
4 C water
3/4 C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
1/2 tsp salt
1/4 tsp black pepper
3 Tbs fresh parsley, minced

DIRECTIONS:
In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Add the mushrooms.

Mushroom Barley Soup -- Epicurean Vegan

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Mushroom Barley Soup -- Epicurean Vegan

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Mushroom Barley Soup -- Epicurean Vegan

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Mushroom Barley Soup -- Epicurean Vegan

Sprinkle with parsley and serve. Enjoy!

Mushroom Barley Soup
 
Print
This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I'm just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It's subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots---it all depends on what you like. It's a satisfying, tasty soup that's sure to become a staple around here.
Author:
Ingredients
  • 4 C water
  • ¾ C uncooked pearl barley
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 1 Tbs olive oil
  • 1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
  • 2 C carrots, chopped
  • 6 C mushroom or veggie broth--or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
  • 1 Tbs tomato paste
  • 1 Tbs truffle oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 Tbs fresh parsley, minced
Directions
  1. In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes---you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.
  2. Add the mushrooms. That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.
  3. Stir in the carrots, tomato paste, broth, and partially cooked barley.
  4. Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.
  5. Sprinkle with parsley and serve. Enjoy!

Tortilla Lasagna

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Tortilla Lasagna -- Epicurean VeganThis was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.

INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa

DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water.  Season with salt and pepper, if you’d like.

Tortilla Lasagna -- Epicurean Vegan

Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.

Tortilla Lasagna -- Epicurean Vegan

Repeat four more times, then top with last tortilla.

Tortilla Lasagna -- Epicurean Vegan

Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.

Tortilla Lasagna -- Epicurean Vegan

Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.

Tortilla Lasagna -- Epicurean Vegan

Tortilla Lasagna -- Epicurean Vegan

Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Tortilla Lasagna -- Epicurean Vegan

Tortilla Lasagna
 
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This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren't in a Mexican dish like this, don't bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you'd like to make a gluten-free version.
Author:
Ingredients
  • 6, 8-inch flour tortillas
  • 1 Tbs olive oil
  • 1 small onion, chopped (1 cup)
  • 2 Tbs chili powder (I used 1 Tbs ground cumin)
  • 2 tsp ancho chile powder
  • 2 cloves garlic, minced
  • 2 C strained tomatoes, divided (I used a can of crushed tomatoes)
  • 1, 15-oz can black beans, drained and rinsed
  • 1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
  • ½ C fresh or frozen corn kernels
  • 1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
  • Optional ingredients: (totally worth it)
  • black olives, green onion, guacamole, Tofutti sour cream, salsa
Directions
  1. Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
  2. Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
  3. Repeat four more times, then top with last tortilla.
  4. Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
  5. Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
  6. Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!

Avocado Cupcakes

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Avocado Cupcakes -- Epicurean VeganYes, that’s right. Avocado Cupcakes. I love incorporating avocado into recipes when I can, especially when I can use it to replace the oil in baked goods. The Glazed Chocolate-Avocado Cupcakes proved that avocados belong in cupcakes, so I decided to try making them without the cocoa and made some other minor adjustments. They came out perfect! Soft, moist and green! It’s good to be green.

INGREDIENTS:
Cupcakes:
1-1/2 C flour
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1/2 C Florida Crystals sugar
3/4 C almond milk
1/3 C vanilla soy yogurt
2 tsp vanilla
Frosting:
1/2 C vegan margarine
2-3 C confectioner’s sugar
Almond milk

DIRECTIONS:
Preheat oven to 350 and line a 12-cup muffin with liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In the food processor, puree the avocado. Add the almond milk, yogurt, sugar, and vanilla; blend until smooth and creamy.

Avocado Cupcakes -- Epicurean Vegan

Combine the avocado mixture with the flour mixture by using a whisk.

Avocado Cupcakes -- Epicurean Vegan

Evenly fill the 12 muffin cups.

Avocado Cupcakes -- Epicurean Vegan

Bake for 25 minutes.

Avocado Cupcakes -- Epicurean Vegan

Let them cool completely before frosting them. To make the frosting, cream the margarine and add some almond milk, then some sugar. I didn’t measure these out, I just added a little at a time to reach a thick consistency. Using a pastry bag, I frosted the tops. You can also spread it on with a knife. I got fancy; as fancy as I can get in the time I had. 🙂

Avocado Cupcakes -- Epicurean Vegan

Avocado Cupcakes
 
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Yes, that's right. Avocado Cupcakes. I love incorporating avocado into recipes when I can, especially when I can use it to replace the oil in baked goods. The Glazed Chocolate-Avocado Cupcakes proved that avocados belong in cupcakes, so I decided to try making them without the cocoa and made some other minor adjustments. They came out perfect! Soft, moist and green! It's good to be green.
Author:
Ingredients
  • Cupcakes:
  • 1-1/2 C flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 1 avocado, pitted and peeled
  • ½ C Florida Crystals sugar
  • ¾ C almond milk
  • ⅓ C vanilla soy yogurt
  • 2 tsp vanilla
  • Frosting:
  • ½ C vegan margarine
  • 2-3 C confectioner's sugar
  • Almond milk
Directions
  1. Preheat oven to 350 and line a 12-cup muffin with liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In the food processor, puree the avocado. Add the almond milk, yogurt, sugar, and vanilla; blend until smooth and creamy.
  2. Combine the avocado mixture with the flour mixture by using a whisk.
  3. Evenly fill the 12 muffin cups.
  4. Bake for 25 minutes.
  5. Let them cool completely before frosting them. To make the frosting, cream the margarine and add some almond milk, then some sugar. I didn't measure these out, I just added a little at a time to reach a thick consistency. Using a pastry bag, I frosted the tops. You can also spread it on with a knife. I got fancy; as fancy as I can get in the time I had. 🙂

Potato, White Bean & Kale Soup

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Potato, White Bean and Kale Soup -- Epicurean VeganWe received about 10″ of snow yesterday. The day before was up in the ’70s. That’s Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it’ll heal what ails you. Kale is a powerful veggie. It’s packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let’s not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They’re your immune system’s best friend. So load this soup up with lots of kale and mushrooms—your body with thank you.

INGREDIENTS:
1-2 Tbs olive oil
1 Tbs garlic, minced
2 large leeks, chopped
1 large bunch of kale, stems removed and discarded, leaves chopped
2 russet potatoes, peeled and diced
2 C mushrooms, sliced
1 15-oz can Great Northern Beans
2 carrots, peeled and chopped small
8 C low-sodium vegetable stock
1 sprig rosemary
A dash or two of cayenne
Salt and pepper

We brought the rosemary inside just in time. The basil, however . . .

 . . . has seen better days. My neighbor suggested cutting it down and placing it in our sunroom. Operation Save Basil has commenced.

DIRECTIONS:
I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.

Potato, White Bean and Kale Soup -- Epicurean Vegan

Remove and discard the rosemary sprig and enjoy!

Potato, White Bean & Kale Soup
 
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We received about 10" of snow yesterday. The day before was up in the '70s. That's Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it'll heal what ails you. Kale is a powerful veggie. It's packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let's not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They're your immune system's best friend. So load this soup up with lots of kale and mushrooms---your body with thank you.
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Ingredients
  • 1-2 Tbs olive oil
  • 1 Tbs garlic, minced
  • 2 large leeks, chopped
  • 1 large bunch of kale, stems removed and discarded, leaves chopped
  • 2 russet potatoes, peeled and diced
  • 2 C mushrooms, sliced
  • 1 15-oz can Great Northern Beans
  • 2 carrots, peeled and chopped small
  • 8 C low-sodium vegetable stock
  • 1 sprig rosemary
  • A dash or two of cayenne
  • Salt and pepper
Directions
  1. I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.
  2. Remove and discard the rosemary sprig and enjoy!

 

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