Epicurean Vegan

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Cream Cheese and Jalapeno Empanadas

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Cream Cheese and Jalapeno Empanadas -- Epicurean VeganI was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven’t already brought a million times before, I just have to hope they turn out if I’m making them for the first time. How do you do that? I don’t know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

INGREDIENTS:
Dough:
3 C all purpose flour
1 tsp salt
1 C Earth Balance margarine
1/2 C almond milk
Filling:
12-oz Tofutti or Galaxy Foods brand vegan cream cheese
1-1/2 C fresh cilantro, chopped
6-7 green onions, sliced
5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
1/2 C vegan Monterrey jack or mozzarella, shredded
About 1-1/2 Tbs lime juice
A few dashes of garlic salt

DIRECTIONS:
Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it–just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan
To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice–just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

On a floured surface, roll out the dough to about an 1/8″ to a 1/4″ thick. I cut out 4″ circles by cutting around the bottom of my 4″ tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it’s kinda long and narrow.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

You’re then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they’ll puff up in the oven and come open.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

Bake for about 25-30 minutes.  About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

Yield: about 28

Cream Cheese and Jalapeno Empanadas
 
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I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven't already brought a million times before, I just have to hope they turn out if I'm making them for the first time. How do you do that? I don't know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!
Author:
Serves: 28
Ingredients
  • Dough:
  • 3 C all purpose flour
  • 1 tsp salt
  • 1 C Earth Balance margarine
  • ½ C almond milk
  • Filling:
  • 12-oz Tofutti or Galaxy Foods brand vegan cream cheese
  • 1-1/2 C fresh cilantro, chopped
  • 6-7 green onions, sliced
  • 5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
  • ½ C vegan Monterrey jack or mozzarella, shredded
  • About 1-1/2 Tbs lime juice
  • A few dashes of garlic salt
Directions
  1. Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it--just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.
  2. To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice--just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.
  3. On a floured surface, roll out the dough to about an ⅛" to a ¼" thick. I cut out 4" circles by cutting around the bottom of my 4" tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it's kinda long and narrow.
  4. You're then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they'll puff up in the oven and come open.
  5. Bake for about 25-30 minutes. About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Zucchini and Field Roast Stuffed Peppers

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Zucchini and Field Roast Stuffed Peppers -- Epicurean VeganI feel a little guilty that I’m not participating in VeganMoFo this year. I was out of town the first couple days of October on a writing retreat and came back to a full plate of projects. October is just going to be a busy month. But a vegan’s gotta eat, so I’ll share new recipes when I can. (And no this isn’t a repeat post—we do love stuffed peppers around here). They’re simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.

INGREDIENTS:
3 large bell peppers, any color
1 Field Roast sausage, Mexican Chipotle flavor, crumbled
1-1/2 C zucchini, diced
1-1/2 C mushrooms, sliced
1/2 a large onion, diced
1/2 C fresh cilantro, chopped
1/3 C vegan cheddar, shredded
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 375. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.

In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.

Zucchini and Field Roast Stuffed Peppers -- Epicurean Vegan

Evenly divide the stuffing amongst the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Zucchini and Field Roast Stuffed Peppers
 
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They're simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.
Author:
Ingredients
  • 3 large bell peppers, any color
  • 1 Field Roast sausage, Mexican Chipotle flavor, crumbled
  • 1-1/2 C zucchini, diced
  • 1-1/2 C mushrooms, sliced
  • ½ a large onion, diced
  • ½ C fresh cilantro, chopped
  • ⅓ C vegan cheddar, shredded
  • 1 Tbs olive oil
  • 1 tsp garlic, minced
Directions
  1. Preheat oven to 375.
  2. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.
  3. In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.
  4. Evenly divide the stuffing among the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Mushroom and Spinach Manicotti

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Mushroom and Spinach Manicotti -- Epicurean VeganIt’s hard not to please the family with this simple, flavorful dish. Many people think that vegans can’t enjoy Italian food because the cheese factor, but in reality, it’s so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there’s not reason herbivores can’t indulge in their favorite pasta dishes!

INGREDIENTS:
12-13 manicotti shells
1 jar marinara sauce
1-1/2 C sliced mushrooms
2 C chopped fresh spinach
1 tsp olive oil
2 tsp garlic, minced
1/2 C diced onion
1/2 C Daiya mozzarella
Tofu Ricotta:
1 14-oz pkg extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

DIRECTIONS:
Preheat oven to 350. Cook the pasta until just al dente—it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Pour about a half the sauce on the bottom of a 9×13″ pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.

Mushroom and Spinach Manicotti -- Epicurean Vegan

Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!

Mushroom and Spinach Manicotti
 
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It's hard not to please the family with this simple, flavorful dish. Many people think that vegans can't enjoy Italian food because the cheese factor, but in reality, it's so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there's not reason herbivores can't indulge in their favorite pasta dishes!
Author:
Ingredients
  • 12-13 manicotti shells
  • 1 jar marinara sauce
  • 1-1/2 C sliced mushrooms
  • 2 C chopped fresh spinach
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • ½ C diced onion
  • ½ C Daiya mozzarella
  • Tofu Ricotta:
  • 1 14-oz pkg extra firm tofu, drained and pressed
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 2 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
Directions
  1. Preheat oven to 350. Cook the pasta until just al dente---it will cook more in the sauce while in the oven. Meanwhile, combine all of the ricotta ingredients in a food processor and blend well. In a small saucepan, heat the olive oil and garlic and add the onion. Cook under tender, about 5-7 minutes. Add the mushrooms and cook another 5 minutes.
  2. Combine the tofu mixture and the mushroom mixture in a medium bowl. Stir in the spinach.
  3. Pour about a half the sauce on the bottom of a 9x13" pan; spread evenly. Using your hands or a spoon, stuff each manicotti shell and place in pan. Cover with the rest of the sauce and sprinkle the cheese on top.
  4. Cover and bake for 30 minutes. Uncover and bake another 5-7 minutes. Let it sit for 5 minutes before serving. Enjoy!

 

Coq Au Vin Fondue and Dipping Sauces

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Coq Au Vin Fondue and Dipping Sauces -- Epicurean VeganThis is one of those meals that will make you wish you wore your elastic waistbands pants. It’s actually pretty easy to throw together because you can do a lot of the prep work ahead of time. So invite your friends over and don’t be shy, put on some sweatpants or yoga pants and sit down to a long evening of fondue!

INGREDIENTS:

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Coq Au Vin Fondue:
3-1/2 C vegetable stock
1/2 C Burgundy wine
1/2 C mushrooms, sliced
1 Tbs garlic, minced
2 green onions, sliced

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Cilantro-Yogurt Dip:
1 C soy yogurt
4 green onions, minced
1/4 C cilantro, chopped fine
2 tsp fresh ginger
1/4 tsp garlic powder
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sour Cream & Horseradish Dip:
1-1/4 C Tofutti sour cream
5 tsp prepared horseradish
2 Tbs lemon juice
2 Tbs red onion, chopped fine
1/4 tsp cayenne
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sesame-Soy Sauce:
1/2 C tamari
1/4 C rice wine vinegar
2 tsp toasted sesame oil
1 tsp agave
1 Tbs garlic, minced
1-1/2 tsp fresh ginger
1 green onion, sliced thin
1 Tbs sesame seeds, toasted
2 Tbs fresh chives, chopped

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Butter-Mustard Sauce:
1/2 C Earth Balance margarine
3 Tbs Dijon mustard
5 Tbs Worcestershire sauce

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

The rest:
Whole mushrooms
zucchini/yellow squash
asparagus
potatoes
bell peppers
broccoli


DIRECTIONS:
It’s best to make the dipping sauces ahead of time. The Butter-Mustard Sauce is served warm, so you can do that one last minute. To make the Cilantro-Yogurt Dip, combine all the ingredients and refrigerate. To make the Sour Cream Horseradish Dip, combine all ingredients and refrigerate. To make the Sesame-Soy Dipping Sauce, combine all ingredients and set aside. Refrigerate if not using right away. To make the Butter-Mustard Sauce, combine all ingredients in a small saucepan and melt together–takes only a few minutes.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

When you’re ready to eat, make the Coq Au Vin Fondue, by combining all the ingredients in a fondue pot and bring to a boil.

Divide the dipping sauces evenly among everyone.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan
The potatoes will take the longest, so it might be best to zap them in the microwave first, just to soften them a little. Everything else will take 3-5 minutes. Enjoy! (And you’ll know you’re done eating when you pass your fondue forks over to The Husband who will most likely continue to eat for another 45 minutes)!

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Marinated and Grilled Field Roast with Baked Fries

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Marinated and Grilled Field Roast with Baked Fries -- Epicurean VeganIf you haven’t tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can’t go wrong, especially when you’re also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat—real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.

INGREDIENTS:
1 Field Roast Stuffed Celebration Roast
Marinade:
1/2 C balsamic vinegar
2 Tbs ume-plum vinegar
1 Tbs rice vinegar
1 Tbs minced garlic
1/8 C olive oil
1/4 C water
Salt and pepper, to taste
Potatoes:
3-4 sweet potatoes and/or russet potatoes
olive oil
Salt, pepper, and cumin

DIRECTIONS:
Slice the Field Roast into about 8 slices.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you’re not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.

Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents—or however you’d like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Serve the slices on their own, or as “hamburgers.” Enjoy!

Marinated and Grilled Field Roast with Baked Fries
 
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If you haven't tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can't go wrong, especially when you're also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat---real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.
Author:
Ingredients
  • 1 Field Roast Stuffed Celebration Roast
  • Marinade:
  • ½ C balsamic vinegar
  • 2 Tbs ume-plum vinegar
  • 1 Tbs rice vinegar
  • 1 Tbs minced garlic
  • ⅛ C olive oil
  • ¼ C water
  • Salt and pepper, to taste
  • Potatoes:
  • 3-4 sweet potatoes and/or russet potatoes
  • olive oil
  • Salt, pepper, and cumin
Directions
  1. Slice the Field Roast into about 8 slices.
  2. Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you're not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.
  3. Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents---or however you'd like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.
  4. Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.
  5. Serve the slices on their own, or as "hamburgers." Enjoy!

Vegan Brie

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Vegan Brie -- Epicurean VeganThis recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I’ve tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn’t do it for me. I was nervous about this one. Surprisingly, however, it’s pretty delicious. I wouldn’t say it’s like brie; both with consistency and taste, but it does taste very good. The recipe doesn’t mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it’s a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!

INGREDIENTS:
1-2 Tbs wheat germ, or 1/3 C toasted sliced almonds
1-1/2 C water
3 Tbs agar flakes, or 1 Tbs agar powder
1/2 C chopped raw cashews
1/2 C silken tofu
1/4 C nutritional yeast
1/4 C lemon juice
2 Tbs tahini
1-1/2 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/8 tsp ground dill seed or ground coriander (I used the coriander)

DIRECTIONS:
Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.

Vegan Brie -- Epicurean Vegan

Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge—mostly to just break the suction. Turn it over and it will slide right out of the bowl.

Vegan Brie -- Epicurean Vegan

Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don’t see why it can’t be wrapped up and frozen, too.

Vegan Brie -- Epicurean Vegan

Enjoy!

Vegan Brie
 
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Vegan Brie -- Epicurean VeganThis recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I've tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn't do it for me. I was nervous about this one. Surprisingly, however, it's pretty delicious. I wouldn't say it's like brie; both with consistency and taste, but it does taste very good. The recipe doesn't mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it's a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!
Author:
Ingredients
  • 1-2 Tbs wheat germ, or ⅓ C toasted sliced almonds
  • 1-1/2 C water
  • 3 Tbs agar flakes, or 1 Tbs agar powder
  • ½ C chopped raw cashews
  • ½ C silken tofu
  • ¼ C nutritional yeast
  • ¼ C lemon juice
  • 2 Tbs tahini
  • 1-1/2 tsp onion powder
  • 1 tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp ground dill seed or ground coriander (I used the coriander)
Directions
  1. Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.
  2. Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge---mostly to just break the suction. Turn it over and it will slide right out of the bowl.
  3. Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don't see why it can't be wrapped up and frozen, too.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

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Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean VeganI love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here.  I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuff each pepper with the mixture, pressing down with every scoop.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach
 
Print
I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.
Author:
Ingredients
  • My go-to ricotta:
  • 1 14-oz pkg extra-firm tofu, press and drained
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 2 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ¼ C Daiya mozzarella
  • Parmezano Sprinkles:
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast
  • 1-2 tsp light miso
  • ¼ tsp salt
  • The peppers:
  • 4 bell peppers, washed, tops removed and innards cleaned out
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • 1 C onion, diced
  • 2 Field Roast sausages, Italian flavor
  • 2 C mushrooms, diced
  • 4 C fresh spinach, chopped
  • 1 14.5 oz can diced tomatoes, drained
  • Salt and pepper, to taste
Directions
  1. To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
  2. To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
  3. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
  4. Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
  5. Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
  6. Stuff each pepper with the mixture, pressing down with every scoop.
  7. Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

The Ultimate Veggie Burger

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The Ultimate Veggie Burger -- Epicurean VeganThis truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They’re simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.

INGREDIENTS:
1/4 C onion, diced (I used red onion)
1/2 tsp minced garlic
1-1/4 Tbs flax meal + 1/4 C warm water
1/2 C oats, ground into flour
3/4 C breadcrumbs (I used panko)
1/2 C grated carrot (This, I would grate pretty small-I shredded it and I think next time I’d chop them up more)
1/2 C black beans, mashed (but still a little chunky)
1/8 C fresh parsley, chopped
1/4 C almonds, chopped
1/4 C sunflower seeds
1/2 Tbs olive oil (I used 1/4 tsp)
1/2 Tbs tamari
3/4 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt and pepper, to taste
4 hamburger buns

DIRECTIONS:
Preheat the oven to 350.  In a small bowl, combine the flax meal and warm water. I’m sure you could also use egg-replacer powder if you don’t have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.

The Ultimate Veggie Burger -- Epicurean Vegan

With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.

The Ultimate Veggie Burger -- Epicurean Vegan

Bake for 16 minutes, flip them over, then bake another 16 minutes.

The Ultimate Veggie Burger -- Epicurean Vegan

The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun.

The Ultimate Veggie Burger -- Epicurean Vegan

Enjoy!

The Ultimate Veggie Burger
 
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This truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They're simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.
Author:
Ingredients
  • ¼ C onion, diced (I used red onion)
  • ½ tsp minced garlic
  • 1-1/4 Tbs flax meal + ¼ C warm water
  • ½ C oats, ground into flour
  • ¾ C breadcrumbs (I used panko)
  • ½ C grated carrot (This, I would grate pretty small-I shredded it and I think next time I'd chop them up more)
  • ½ C black beans, mashed (but still a little chunky)
  • ⅛ C fresh parsley, chopped
  • ¼ C almonds, chopped
  • ¼ C sunflower seeds
  • ½ Tbs olive oil (I used ¼ tsp)
  • ½ Tbs tamari
  • ¾ tsp chili powder
  • ½ tsp cumin
  • ½ tsp oregano
  • Salt and pepper, to taste
  • 4 hamburger buns
Directions
  1. Preheat the oven to 350. In a small bowl, combine the flax meal and warm water. I'm sure you could also use egg-replacer powder if you don't have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.
  2. With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.
  3. Bake for 16 minutes, flip them over, then bake another 16 minutes.
  4. The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun. Enjoy!

Acorn Squash Stuffed with Apples, Mushrooms and Sage

by

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean VeganI found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a 1/4 teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves—no need for the sodium!

INGREDIENTS:
2 acorn squash, cut in half and cleaned of innards
1 tsp garlic, minced
1/2 C red onion, diced
1 grannie smith apple, diced
10 mushrooms, diced
2 (heaping) Tbs fresh sage
1/4 tsp olive oil

DIRECTIONS:
Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.

Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean Vegan

I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean Vegan

Bake for another 10 minutes and enjoy!

Acorn Squash Stuffed with Apples, Mushrooms and Sage
 
Print
I found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a ¼ teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves---no need for the sodium!
Author:
Ingredients
  • 2 acorn squash, cut in half and cleaned of innards
  • 1 tsp garlic, minced
  • ½ C red onion, diced
  • 1 grannie smith apple, diced
  • 10 mushrooms, diced
  • 2 (heaping) Tbs fresh sage
  • ¼ tsp olive oil
Directions
  1. Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.
  2. Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.
  3. I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.
  4. Bake for another 10 minutes and enjoy!

Tacos with Pear Cilantro Slaw

by

Tacos with Pear Cilantro Slaw -- Epicurean VeganI can’t make anything with cilantro in it and not think of my friend, Kerrie. She often checks out my recipes, but when one of them has cilantro in it, she’s very upfront with me about her dislike for the herb. Even just talking about it with her induces her gag reflex. I on the other hand, love it and so I apologize, Kerrie, that the last 2 recipes I’ve posted have had a cup of *gag* cilantro in them! I guarantee however, you’d like these tacos sans your least favorite herb . . . 🙂 The recipe is from VegNews and I made some minor alterations. For one, I couldn’t find Korean red pepper and I left off the avocados (much to my dismay) because they were priced at $1.99 each! They still turned out delish—especially with that cilantro!

INGREDIENTS:
For the tofu:
6 garlic cloves, crushed (I used minced)
1/4 C soy sauce (or tamari)
2 rounded Tbs brown sugar
1 Tbs sesame seeds
1 Tbs peanut oil or vegetable oil (I used olive oil)
2 tsp tomato paste (I froze the rest)
1-1/2 tsp toasted sesame oil
1/2 tsp Korean red pepper (I used regular red pepper)
2 green onions, finely chopped
1 14-oz pkg. extra firm tofu, drained, pressed and cut into 8 slices

For the Pear Cilantro Slaw:
1 large Asian pear
2-1/2 C finely shredded cabbage
1 C chopped cilantro
1-2 jalapeno peppers, roasted and finely chopped (I used 1 rounded Tbs of canned)
2 green onions, finely chopped|
3 Tbs lime juice
1 Tbs agave
1/2 tsp salt
The rest:
8 tortillas
8 leaves of green lettuce
2 avocados, sliced
(Optional): mung, soybean, or radish sprouts, hot sauce. I added a shredded carrot.
I also decided to make a sour cream dressing: 1/2 C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin—to taste.

DIRECTIONS:
For the tofu, whisk together the soy sauce, garlic, brown sugar, sesame seeds, peanut oil (or other oil), tomato paste, sesame oil, red pepper powder, and green onions.

Tacos with Pear Cilantro Slaw -- Epicurean Vegan

I used an 8″x8″ baking dish, poured some marinade in it, placed the tofu on top, then layered on the rest of the marinade. Spread it around evenly.

Tacos with Pear Cilantro Slaw -- Epicurean Vegan

The recipe says to marinate for 20 minutes, but since I had some time earlier in the afternoon, I made it then and stuck it in the fridge—tightly covered.

To make the slaw, quarter the pear, remove the core and grate it, using the largest holes on a box grater. Squeeze the pear shreds of excess liquid. Place in a large bowl and add the other slaw ingredients; combine well.

Tacos with Pear Cilantro Slaw -- Epicurean Vegan

Over medium-high heat, heat a cast iron, or other skillet and spray with cooking spray. Cook the tofu for about 3 minutes per side, or until brown along the edges.  The recipe didn’t specify whether or not to keep the marinade, so I just added it with the tofu.

Tacos with Pear Cilantro Slaw -- Epicurean Vegan

I then sliced each tofu slab into 3 pieces to make it easier to eat in a taco.

Tacos with Pear Cilantro Slaw -- Epicurean Vegan

Serve in a warmed tortilla with the lettuce leaf, carrot (and any other optional ingredient), slaw, and tofu. I also drizzle on some of my sour cream sauce. So delicious!! Enjoy!

Tacos with Pear Cilantro Slaw
 
Print
The recipe is from VegNews and I made some minor alterations. For one, I couldn't find Korean red pepper and I left off the avocados (much to my dismay) because they were priced at $1.99 each! They still turned out delish.
Author:
Ingredients
  • For the tofu:
  • 6 garlic cloves, crushed (I used minced)
  • ¼ C soy sauce (or tamari)
  • 2 rounded Tbs brown sugar
  • 1 Tbs sesame seeds
  • 1 Tbs peanut oil or vegetable oil (I used olive oil)
  • 2 tsp tomato paste (I froze the rest)
  • 1-1/2 tsp toasted sesame oil
  • ½ tsp Korean red pepper (I used regular red pepper)
  • 2 green onions, finely chopped
  • 1 14-oz pkg. extra firm tofu, drained, pressed and cut into 8 slices
  • For the Pear Cilantro Slaw:
  • 1 large Asian pear
  • 2-1/2 C finely shredded cabbage
  • 1 C chopped cilantro
  • 1-2 jalapeno peppers, roasted and finely chopped (I used 1 rounded Tbs of canned)
  • 2 green onions, finely chopped|
  • 3 Tbs lime juice
  • 1 Tbs agave
  • ½ tsp salt
  • The rest:
  • 8 tortillas
  • 8 leaves of green lettuce
  • 2 avocados, sliced
  • (Optional): mung, soybean, or radish sprouts, hot sauce. I added a shredded carrot.
  • I also decided to make a sour cream dressing: ½ C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin---to taste.
Directions
  1. For the tofu, whisk together the soy sauce, garlic, brown sugar, sesame seeds, peanut oil (or other oil), tomato paste, sesame oil, red pepper powder, and green onions.
  2. I used an 8"x8" baking dish, poured some marinade in it, placed the tofu on top, then layered on the rest of the marinade. Spread it around evenly.
  3. The recipe says to marinate for 20 minutes, but since I had some time earlier in the afternoon, I made it then and stuck it in the fridge---tightly covered.
  4. To make the slaw, quarter the pear, remove the core and grate it, using the largest holes on a box grater. Squeeze the pear shreds of excess liquid. Place in a large bowl and add the other slaw ingredients; combine well.
  5. Over medium-high heat, heat a cast iron, or other skillet and spray with cooking spray. Cook the tofu for about 3 minutes per side, or until brown along the edges. The recipe didn't specify whether or not to keep the marinade, so I just added it with the tofu.
  6. I then sliced each tofu slab into 3 pieces to make it easier to eat in a taco.
  7. Serve in a warmed tortilla with the lettuce leaf, carrot (and any other optional ingredient), slaw, and tofu. I also drizzle on some of my sour cream sauce. So delicious!! Enjoy!

 

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