easy Archives - Page 14 of 17

Tater Tot Casserole

May 5, 2011 by epicureanvegan

Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

INGREDIENTS:
1 tsp olive oil
2 tsp garlic, minced
1 small onion, diced
2 C mushrooms, sliced
2 C fresh spinach, torn or chopped
1 C edamame
1 bag Boca soy crumbles
10-oz mushroom broth
1/2 C almond milk
2 Tbs arrowroot
1/3 C Tofutti sour cream
Dash or two of nutmeg
Salt and pepper, to taste
40-50 frozen tater tots

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.

Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.

Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9×13″ baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.

Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Tater Tot Casserole

Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

Author: Epicurean Vegan

Ingredients

1 tsp olive oil
2 tsp garlic, minced
1 small onion, diced
2 C mushrooms, sliced
2 C fresh spinach, torn or chopped
1 C edamame
1 bag Boca soy crumbles
10-oz mushroom broth
½ C almond milk
2 Tbs arrowroot
⅓ C Tofutti sour cream
Dash or two of nutmeg
Salt and pepper, to taste
40-50 frozen tater tots

Directions

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.
Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.
Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9x13" baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.
Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Vegetable-Barley Soup

April 21, 2011 by epicureanvegan

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

INGREDIENTS:
4 C vegetable broth
3-4 C water
1/3 C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
1/3 C light miso
1/3 C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
3/4 C almond milk

DIRECTIONS:
Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!

Vegetable-Barley Soup

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I've been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

Author: Epicurean Vegan

Ingredients

4 C vegetable broth
3-4 C water
⅓ C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
⅓ C light miso
⅓ C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
¾ C almond milk

Directions

Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it's too thick. Stir in the parsley. Serve and enjoy!

Grilled Vegetable Fajitas

April 20, 2011 by epicureanvegan

It’s that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I’ll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

INGREDIENTS:
2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
1/4 C olive oil
1/8 C red wine vinegar
1/8 C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
1/2 tsp garlic salt
1/4 tsp black pepper
1 tsp cumin

DIRECTIONS:
Using a large Zip-loc bag, or bowl, combine all of the vegetables.

In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.

On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Grilled Vegetable Fajitas

It's that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I'll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

Author: Epicurean Vegan

Ingredients

2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
¼ C olive oil
⅛ C red wine vinegar
⅛ C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
½ tsp garlic salt
¼ tsp black pepper
1 tsp cumin

Directions

Using a large Zip-loc bag, or bowl, combine all of the vegetables.
In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.
On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Barley-Stuffed Bell Peppers

April 17, 2011 by epicureanvegan

Stuffed bell peppers are one of my favorite meals. They’re easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!

INGREDIENTS:
1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
1/2 red onion, diced
1/2 C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
3/4 C vegan cheddar, shredded
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.

Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.

Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.

Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.

Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Barley-Stuffed Bell Peppers

Stuffed bell peppers are one of my favorite meals. They're easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!

Author: Epicurean Vegan

Ingredients

1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
½ red onion, diced
½ C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
¾ C vegan cheddar, shredded
⅓ C Tofutti sour cream
Salt and pepper, to taste

Directions

In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.
Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.
Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.
Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Baked Fries with Sea Salt and Truffle Oil

April 16, 2011 by epicureanvegan

Here I go again with the truffle oil . . . guarantee you’ll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you’d like, but I’m not fond of the peeling process. If they don’t have to be peeled, you can bet I won’t do it. So it’s up to you.

INGREDIENTS:
6-7 small to medium russet potatoes
Truffle oil
Sea salt

DIRECTIONS:
Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn’t measure it out—I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt—again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.

Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.

Bake for 15-20 minutes, then turn the fries as best you can. There’s no magic way to do this—just flip and move them around so that they don’t stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they’re tasty on their own without any sauces, but either way, you’re sure to enjoy this decadent treat!

Baked Fries with Sea Salt and Truffle Oil

Here I go again with the truffle oil . . . guarantee you'll love these! Truffle oil on French fries just go together like PB&J. I brought these to a get together and they were gone in minutes! You can peel the potatoes if you'd like, but I'm not fond of the peeling process. If they don't have to be peeled, you can bet I won't do it. So it's up to you.

Author: Epicurean Vegan

Ingredients

6-7 small to medium russet potatoes
Truffle oil
Sea salt

Directions

Preheat oven to 425. Scrub and/or peel the potatoes. Cut into fries and place in a bowl. Coat with the truffle oil. I didn't measure it out---I used just enough to coat the fries, a little over a tablespoon. Sprinkle with salt---again, to taste and enough to coat the fries. I set the bowl aside for about an hour to let them marinate for a bit.
Line a large baking sheet with foil and lightly spray with cooking spray. After letting the fries sit for a while, the bowl had a lot of liquid from the potatoes. Use a slotted spoons or your hands to layer the fries on the baking sheet. I drizzled a bit more truffle on top and sprinkled a little more salt on them.
Bake for 15-20 minutes, then turn the fries as best you can. There's no magic way to do this---just flip and move them around so that they don't stick to the foil. Bake for another 15-20 minutes. For the last few minutes of baking, I switched to broil and browned them a tiny bit. I think they're tasty on their own without any sauces, but either way, you're sure to enjoy this decadent treat!

Chickpea Havarti Spread

April 10, 2011 by epicureanvegan

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

INGREDIENTS:
1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

DIRECTIONS:
Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Havarti Spread

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

Author: Epicurean Vegan

Ingredients

1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
½ C raw cashews
⅓ C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
½ tsp garlic powder
½ tsp ground dill seed
½ tsp whole celery seed
¼ C lemon juice

Directions

Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.
Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.
Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Herb-Scalloped Potatoes

April 9, 2011 by epicureanvegan

The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

DIRECTIONS:
Preheat oven to 400. Lightly grease a 9×13″ baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about 1/4 of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don’t layer all the potato slices at once.)

Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.

Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.

Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Herb-Scalloped Potatoes

The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

Author: Epicurean Vegan

Ingredients

2 lbs white potatoes (3 average-size) scrubbed, slice into ⅛" thick disks
¾ C vegetable broth
½ C unsweetened soy milk (he used almond milk)
1 Tbs olive oil
3 cloves garlic, minced
3 Tbs nutritional yeast or flour (he used nutritional yeast)
½ tsp thyme
½ tsp basil
¼ tsp rosemary
¼ tsp paprika
½ tsp salt
Several pinches of black pepper

Directions

Preheat oven to 400. Lightly grease a 9x13" baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about ¼ of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don't layer all the potato slices at once.)
Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.
Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.
Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Vegan King Ranch Casserole

April 6, 2011 by epicureanvegan

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole

Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.

Author: Epicurean Vegan

Ingredients

4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
½ tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs vegan margarine
3 Tbs flour
1-1/4 C almond milk
¼ tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole

Directions

Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

April 5, 2011 by epicureanvegan

This one’s a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn’t rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn’t planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf—packed with vitamins and protein, this meal will be a regular thing at my house.

INGREDIENTS:
12 stalks of rainbow chard
3 medium zucchini
3/4 C panko breadcrumbs
2 Tbs fresh thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

DIRECTIONS:

Start the pilaf—it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.

Next, chop up the chard—both stems and leaves. Transfer to a bowl. (It reminds me of that ribbon candy you see at Christmas time!)

Combine the panko, thyme, salt and pepper in a shallow bowl.

In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I’d start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.

Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.

I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you’d like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.

Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm….Enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

This one's a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn't rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn't planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf---packed with vitamins and protein, this meal will be a regular thing at my house.

Author: Epicurean Vegan

Ingredients

12 stalks of rainbow chard
3 medium zucchini
¾ C panko breadcrumbs
2 Tbs fresh thyme
¼ tsp salt
⅛ tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

Directions

Start the pilaf---it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.
Next, chop up the chard---both stems and leaves. Transfer to a bowl
Combine the panko, thyme, salt and pepper in a shallow bowl.
In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I'd start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.
Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.
I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you'd like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.
Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm....Enjoy!

Cashew Spread

April 4, 2011 by epicureanvegan

I think I might be getting the hang of these nut cheeses. I thought I’d try my hand at making a cashew cheese spread and I love it! It’s perfect as a sandwich condiment, a cracker topper, or lathered on an apple slice. You can play with the flavors, but I like an herb-y kind of spread and I think you’ll like this one, too!

INGREDIENTS:
1 C raw cashews
1/4 C lemon juice
1 tsp garlic, minced
1 Tbs olive oil
1 tsp yellow miso
1 tsp onion powder
1 tsp dried chives
1/4 C cold water
1/4 tsp salt

DIRECTIONS:
Soak the cashews in a bowl of water for about an hour; drain and rinse. In a food processor, grind the cashews until fine. Add the rest of the ingredients and process until smooth.

Transfer to an airtight container and chill for 3-5 hours. Makes about 1-1/2 cups. Enjoy!

Cashew Spread

I think I might be getting the hang of these nut cheeses. I thought I'd try my hand at making a cashew cheese spread and I love it! It's perfect as a sandwich condiment, a cracker topper, or lathered on an apple slice. You can play with the flavors, but I like an herb-y kind of spread and I think you'll like this one, too!

Author: Epicurean Vegan

Ingredients

1 C raw cashews
¼ C lemon juice
1 tsp garlic, minced
1 Tbs olive oil
1 tsp yellow miso
1 tsp onion powder
1 tsp dried chives
¼ C cold water
¼ tsp salt

Directions

Soak the cashews in a bowl of water for about an hour; drain and rinse. In a food processor, grind the cashews until fine. Add the rest of the ingredients and process until smooth.
Transfer to an airtight container and chill for 3-5 hours. Makes about 1-1/2 cups. Enjoy!

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