easy Archives - Page 15 of 17

Field Roast and Sweet Potato Breakfast Casserole

April 3, 2011 by epicureanvegan

Yesterday’s nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn’t disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.

INGREDIENTS:
1 Tbs olive oil
1 small sweet potato, peeled and diced
3 small russet potatoes, diced
1 large red bell pepper, chopped
1 C mushrooms, chopped
2 Chipotle-flavored Field Roast sausages
1-1/2 C fresh spinach, chopped
1/2 pkg silken tofu
1/3 C nutritional yeast flakes
8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
1/2 C Tofutti sour cream
3/4 C almond milk
1/4 to 1/3 C panko bread crumbs

DIRECTIONS:
Preheat oven to 350. Lightly spray a 13″x9″ baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).

Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.

Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.

Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.

Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Field Roast and Sweet Potato Breakfast Casserole

Yesterday's nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn't disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 small sweet potato, peeled and diced
3 small russet potatoes, diced
1 large red bell pepper, chopped
1 C mushrooms, chopped
2 Chipotle-flavored Field Roast sausages
1-1/2 C fresh spinach, chopped
½ pkg silken tofu
⅓ C nutritional yeast flakes
8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
½ C Tofutti sour cream
¾ C almond milk
¼ to ⅓ C panko bread crumbs

Directions

Preheat oven to 350. Lightly spray a 13"x9" baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).
Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.
Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.
Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.
Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Chocolate-Espresso Balsamic Granola

March 31, 2011 by epicureanvegan

Oh, my. This is good. This is similar to my original granola recipe, but tweaked a little. Flavored oils or balsamic vinegars are ideal for granola. I don’t care for overly sweet granola, so this Chocolate-Espresso balsamic vinegar adds just the right amount of sweetness. Great for cereal, on top of yogurt, or with ice cream. A new olive oil/vinegar shop recently opened up downtown and a friend and I spent at least 45 minutes tasting all their different varieties. I found what I was looking for. A little pricey at $15, it will be slowly savored.

INGREDIENTS:
2 C oats
1 C coconut, shredded
1/2 C wheat germ
1/2 C each: walnuts, almonds, and sunflower seeds
1 tsp salt
1/4 C Chocolate-Espresso Balsamic vinegar
1/8 C brown rice syrup
1/4 C almond milk
1/8 C olive oil
6 to 8 oz dried fruit, such as craisins or cherries

DIRECTIONS:
Preheat oven to 300. Line a large baking sheet with foil, and mist with cooking spray. In a large bowl, combine the oats, coconut, wheat germ, nuts, and salt. In a small bowl, whisk together the balsamic vinegar, oil, brown rice syrup, and almond milk. Add the wet ingredients to the dry ones and mix well. Spread the granola mixture on the prepared baking sheet; spread it out evenly.

Bake for 35-40 minutes, or until it begins to brown. Transfer to a large bowl and stir in the dried fruit. Once it has cooled, store in an airtight container. Enjoy!

Tetrazzini

March 28, 2011 by epicureanvegan

Holy mackerel, Andy! (as my father used to say) This is another winner from The Ultimate Uncheese Cookbook. It’s cheezy, tasty and creamy comfort food that I guarantee you’ll love. Not only that, it’s simple to make. The recipe also gives you ideas to add more protein such as 1-3/4 C chickpeas, 1/2 lb smoked or seasoned cubed tofu, cubed tempeh, or seitan. I went with a couple of sliced Tofurky hot dogs—Field Roast sausages would also be a great option. The recipe makes enough to feed a crowd of 6-8, so it’s great for get togethers. I highly recommend making the Parmezano Sprinkles for this, too—they add the perfect topping.

INGREDIENTS:
1 lb spaghetti, broken in half
2 Tbs olive oil
4 C thinly sliced mushrooms
1 red bell pepper, finely diced
1 C flour
4 C nondairy milk (I used almond milk)
1/2 C nutritional yeast flakes
1 Tbs onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 C frozen peas, thawed (I left these out since I didn’t have any)
1/2 to a cup of Parmezano Sprinkles

DIRECTIONS:
Preheat oven to 350. Cook the spaghetti according to package instructions. Drain and transfer to a large bowl. Meanwhile, in a large skillet, heat the oil and saute the mushrooms and bell pepper until tender.

Combine the flour, 2 cups of the milk, nutritional yeast, onion powder, garlic powder, and salt in a blender. Blend until smooth, then pour over the mushroom mixture. Add the remaining 2 cups of milk. The recipe says to remove from heat, but I just turned it to low. This is when I added the Tofurky hot dogs, too. Constantly stir it as it will begin to thicken and bubble within a couple of minutes.

Combine it with the spaghetti.

Pour it into a lightly greased 4-quart baking dish, top with the Parmezano Sprinkles, and bake for 35 minutes, or until golden brown. Serve immediately and enjoy!

Tetrazzini

Holy mackerel, Andy! (as my father used to say) This is another winner from The Ultimate Uncheese Cookbook. It's cheezy, tasty and creamy comfort food that I guarantee you'll love. Not only that, it's simple to make. The recipe also gives you ideas to add more protein such as 1-3/4 C chickpeas, ½ lb smoked or seasoned cubed tofu, cubed tempeh, or seitan. I went with a couple of sliced Tofurky hot dogs---Field Roast sausages would also be a great option. The recipe makes enough to feed a crowd of 6-8, so it's great for get togethers. I highly recommend making the Parmezano Sprinkles for this, too---they add the perfect topping.

Author: Epicurean Vegan

Ingredients

1 lb spaghetti, broken in half
2 Tbs olive oil
4 C thinly sliced mushrooms
1 red bell pepper, finely diced
1 C flour
4 C nondairy milk (I used almond milk)
½ C nutritional yeast flakes
1 Tbs onion powder
½ tsp garlic powder
½ tsp salt
1 C frozen peas, thawed (I left these out since I didn't have any)
½ to a cup of Parmezano Sprinkles

Directions

Preheat oven to 350. Cook the spaghetti according to package instructions. Drain and transfer to a large bowl. Meanwhile, in a large skillet, heat the oil and saute the mushrooms and bell pepper until tender.
Combine the flour, 2 cups of the milk, nutritional yeast, onion powder, garlic powder, and salt in a blender. Blend until smooth, then pour over the mushroom mixture. Add the remaining 2 cups of milk. The recipe says to remove from heat, but I just turned it to low. This is when I added the Tofurky hot dogs, too. Constantly stir it as it will begin to thicken and bubble within a couple of minutes.
Combine it with the spaghetti.
Pour it into a lightly greased 4-quart baking dish, top with the Parmezano Sprinkles, and bake for 35 minutes, or until golden brown. Serve immediately and enjoy!

Bok Choy Skillet Supper

March 24, 2011 by epicureanvegan

Okay . . . way better than last night’s catastrophe. This recipe is in the latest issue of Vegetarian Times but I made just a couple of changes based on what I had at home. My only suggestion would be to steam the bok choy separately (defeating the purpose of a 0ne-pan meal) but I found that when I steamed them much longer than the recipe says and they still were crunchy, it’s worth using another pan. I love bok choy and I don’t cook with it nearly as much as I ought to. VT also informed me that it is packed full of vitamin C, carotenoids, and phytonutrients that strengthen the immune system and may help reduce the risks of some cancers. What a bonus!

INGREDIENTS:
2 tsp garlic-flavored olive oil, divided, plus more for drizzling
8-oz button mushrooms, sliced (I left them whole and used jarred)
8 cherry or grape tomatoes, halved (I chopped one tomato as I somehow ended up with a ton)
2 shallots, finely chopped (1/4 C)
1 C bulgur (I used couscous)
1 C mushroom broth (I used vegetable broth)
1 sprig fresh thyme, plus 1 tsp thyme leaves
4 small bok choy, halved

DIRECTIONS:
Heat 1 tsp garlic oil in a skillet over med-high heat. Add the mushroom and saute 5 minutes, or until browned.I added about 1/2 tsp of minced garlic as well.

Transfer to a bowl or plate. Add the tomatoes and cook for a couple of minutes; add to the mushrooms. In the skillet, add the remaining 1 tsp of oil and stir in the shallots; saute 2-3 minutes. Stir in the couscous and thoroughly coat with oil. Add the broth, thyme sprig, and 1-1/2 cups of water. Season with salt and pepper, if desired, stir, reduce heat to med-low, and cover for 5 minutes.

(If not steaming the bok choy separately) arrange the stalks on top of the couscous in a pinwheel fashion. (Gotta make it look pretty.) Cover and simmer 5 minutes. Remove from heat and let sit for 10 minutes. Sprinkle with the thyme leaves, mushrooms, and tomatoes. Drizzle with the garlic oil. This dish is full of flavor and taste—not to mention vital nutrients. Enjoy!

Bok Choy Skillet Supper

Okay . . . way better than last night's catastrophe. This recipe is in the latest issue of Vegetarian Times but I made just a couple of changes based on what I had at home. My only suggestion would be to steam the bok choy separately (defeating the purpose of a 0ne-pan meal) but I found that when I steamed them much longer than the recipe says and they still were crunchy, it's worth using another pan. I love bok choy and I don't cook with it nearly as much as I ought to. VT also informed me that it is packed full of vitamin C, carotenoids, and phytonutrients that strengthen the immune system and may help reduce the risks of some cancers. What a bonus!

Author: Epicurean Vegan

Ingredients

2 tsp garlic-flavored olive oil, divided, plus more for drizzling
8-oz button mushrooms, sliced (I left them whole and used jarred)
8 cherry or grape tomatoes, halved (I chopped one tomato as I somehow ended up with a ton)
2 shallots, finely chopped (1/4 C)
1 C bulgur (I used couscous)
1 C mushroom broth (I used vegetable broth)
1 sprig fresh thyme, plus 1 tsp thyme leaves
4 small bok choy, halved

Directions

Heat 1 tsp garlic oil in a skillet over med-high heat. Add the mushroom and saute 5 minutes, or until browned.I added about ½ tsp of minced garlic as well.
Transfer to a bowl or plate. Add the tomatoes and cook for a couple of minutes; add to the mushrooms. In the skillet, add the remaining 1 tsp of oil and stir in the shallots; saute 2-3 minutes. Stir in the couscous and thoroughly coat with oil. Add the broth, thyme sprig, and 1-1/2 cups of water. Season with salt and pepper, if desired, stir, reduce heat to med-low, and cover for 5 minutes.
(If not steaming the bok choy separately) arrange the stalks on top of the couscous in a pinwheel fashion. (Gotta make it look pretty.) Cover and simmer 5 minutes. Remove from heat and let sit for 10 minutes. Sprinkle with the thyme leaves, mushrooms, and tomatoes. Drizzle with the garlic oil. This dish is full of flavor and taste---not to mention vital nutrients. Enjoy!

Collard Green Wraps with Tahini-Umeboshi Sauce

March 21, 2011 by epicureanvegan

Sorry I’ve been a bit MIA lately. Life is quite busy these days, especially with my alter ego. For the last few days, the family has dined on easy things like spaghetti, veggie burgers, and canned soup. Looking into their Oliver Twist eyes, I knew I needed to make an effort with dinner. Thank goodness for Green Buffalo Foods—they delivered my box of veggie love this afternoon and I swooned at the beautiful collard greens I received.

You could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I’ll steam them just a tiny bit before filling them up, rather then afterward—they may fare better.

INGREDIENTS:
12 collard green leaves, washed and patted dry
8-oz firm tofu
6-8 mushrooms, sliced
4 large green onions, sliced
1-15oz can Great Northern beans, drained
1 C long-grain rice, uncooked
2 tsp garlic, minced
1-2 tsp olive oil
Salt and pepper, to taste
Tahini-Umeboshi Sauce:
1/3 C tahini
2 tsp umeboshi paste
2 tsp lemon juice
2 Tbs tamari
2 Tbs water
2 Tbs almond milk

DIRECTIONS:
Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.

Cut the fat stem off of the collard green. Don’t cut off too much—just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.

Fold in the two “tails” of the collard green leaf:

Now fold the opposite side in:

Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You’ll be left with a neatly rolled wrap:

I then placed them in a steamer basket and steamed them for just a few minutes.

You’ll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.

To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

Collard Green Wraps with Tahini-Umeboshi Sauce

You could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I'll steam them just a tiny bit before filling them up, rather then afterward---they may fare better.

Author: Epicurean Vegan

Ingredients

12 collard green leaves, washed and patted dry
8-oz firm tofu
6-8 mushrooms, sliced
4 large green onions, sliced
1-15oz can Great Northern beans, drained
1 C long-grain rice, uncooked
2 tsp garlic, minced
1-2 tsp olive oil
Salt and pepper, to taste
Tahini-Umeboshi Sauce:
⅓ C tahini
2 tsp umeboshi paste
2 tsp lemon juice
2 Tbs tamari
2 Tbs water
2 Tbs almond milk

Directions

Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.
Cut the fat stem off of the collard green. Don't cut off too much---just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.
Fold in the two "tails" of the collard green leaf.
Now fold the opposite side in.
Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You'll be left with a neatly rolled wrap.
I then placed them in a steamer basket and steamed them for just a few minutes.
You'll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.
To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

Sweet Potato, Kale and Black Bean Fajitas

March 16, 2011 by epicureanvegan

I’mmmm baaaacckkk! And boy, does it feel good. I had an amazing conference experience that you can read about at Folsom’s 93 and then a fabulous respite up in the mountains where we got to spend time with some great friends and just relax. It was the perfect opportunity to try out a new recipe from my friend at Tried and Tasted Recipes and it was absolutely delicious! I will be making this again and again. It makes quite a bit, as we fed about 8 and still had leftovers.

INGREDIENTS:
3 Tbsp extra virgin olive oil, divided
1 large or 2 medium sweet potatoes, peeled and chopped into 1/4 inch cubes (I used 2)
2 red bell peppers, diced
1 large red onion, diced
10 cloves garlic, minced, divided
1 large bunch of kale, rinsed and roughly chopped
1 can black beans, rinsed and drained (I used 1-1/2 cans)
2 tsp ground cumin, divided (I recommend more)
1 tsp ancho chili powder (again, I suggest adding more)
Freshly ground salt and pepper
8 tortillas
Optional ingredients: Cilantro, Tofutti sour cream, vegan shredded cheddar or pepper jack cheeze, guacamole

DIRECTIONS:
In a large saucepan, heat 2 tablespoons of olive oil and add 6 cloves of minced garlic; saute 5 minutes. Add the potatoes and peppers, and saute another 5 minutes. Stir in 1/2 tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.

In a smaller saucepan, heat the remaining 1 tablespoon of olive oil and garlic. Add the beans and kale; stir once and cover for 2-3 minutes, or until the kale has cooked down. Season with the rest of the cumin and more salt and pepper.

Serve a scoop or two of each mixture onto warmed flour tortillas with Tofutti sour cream, cilantro, cheeze, and guacamole. You won’t be disappointed—they are outstanding!

Sweet Potato, Kale and Black Bean Fajitas

This recipe comes from my friend at Tried and Tasted Recipes and it was absolutely delicious! I will be making this again and again. It makes quite a bit, as we fed about 8 and still had leftovers.

Author: Epicurean Vegan

Ingredients

3 Tbsp extra virgin olive oil, divided
1 large or 2 medium sweet potatoes, peeled and chopped into ¼ inch cubes (I used 2)
2 red bell peppers, diced
1 large red onion, diced
10 cloves garlic, minced, divided
1 large bunch of kale, rinsed and roughly chopped
1 can black beans, rinsed and drained (I used 1-1/2 cans)
2 tsp ground cumin, divided (I recommend more)
1 tsp ancho chili powder (again, I suggest adding more)
Freshly ground salt and pepper
8 tortillas
Optional ingredients: Cilantro, Tofutti sour cream, vegan shredded cheddar or pepper jack cheeze, guacamole

Directions

In a large saucepan, heat 2 tablespoons of olive oil and add 6 cloves of minced garlic; saute 5 minutes. Add the potatoes and peppers, and saute another 5 minutes. Stir in ½ tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.
In a smaller saucepan, heat the remaining 1 tablespoon of olive oil and garlic. Add the beans and kale; stir once and cover for 2-3 minutes, or until the kale has cooked down. Season with the rest of the cumin and more salt and pepper.
Serve a scoop or two of each mixture onto warmed flour tortillas with Tofutti sour cream, cilantro, cheeze, and guacamole. You won't be disappointed---they are outstanding!

Chocolate Avocado Banana Bread

February 3, 2011 by epicureanvegan

That’s right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn’t make a sandwich using it–he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a 1/4 C of cocoa, but I kind of like the Grinchy green!

INGREDIENTS:
1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
1/8 C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)

DIRECTIONS:
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.

Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.

Grease and flour a large loaf pan. You can also use an 8×8″ baking dish or even a bundt pan.

Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Chocolate Avocado Banana Bread

That's right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn't make a sandwich using it--he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a ¼ C of cocoa, but I kind of like the Grinchy green!

Author: Epicurean Vegan

Ingredients

1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
⅛ C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)

Directions

Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.
Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.
Grease and flour a large loaf pan. You can also use an 8x8" baking dish or even a bundt pan.
Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Apple Pastries

February 2, 2011 by epicureanvegan

Happy Groundhog Day!

It also happens to be another day off from school due to sub-zero temperatures. We’re looking at a high of -1! I’m beginning to get cabin fever. So it was a good thing our delivery from Green Buffalo Food came on Monday since I haven’t ventured to the store. Thanks to them, I was able to throw together a wonderful stir-fry for dinner last night using the green pepper, shallots, and zucchini they provided. And this morning, I used a couple of apples they sent, too. The Sixth Grader and I are enjoying pastries and watching Groundhog Day, of course.

INGREDIENTS:
For 8 pastries:
10 sheets of phyllo dough
2 apples, peeled and diced
1/4 C walnuts, chopped
1 tsp sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
4 Tbs vegan margarine, melted
4-oz Tofutti cream cheese
1/2 tsp lemon juice

DIRECTIONS:
Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.

Take 5 sheets of the phyllo and cut into fourths. (You’ll do the same with the other 5 sheets.)

To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.

Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.

Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Apple Pastries

Author: Epicurean Vegan

Ingredients

For 8 pastries:
10 sheets of phyllo dough
2 apples, peeled and diced
¼ C walnuts, chopped
1 tsp sugar
½ tsp cinnamon
⅛ tsp nutmeg
4 Tbs vegan margarine, melted
4-oz Tofutti cream cheese
½ tsp lemon juice

Directions

Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.
Take 5 sheets of the phyllo and cut into fourths. (You'll do the same with the other 5 sheets.)
To make the pastries, brush the top layer with the melted margarine, a large spoonful of cream cheese, then some apple mixture.
Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.
Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Mustard Green and Cheeze Filo Pie

January 9, 2011 by epicureanvegan

I’ve moved onto another obsession. Filo (or phyllo) dough. Oh my gosh . . . the possibilities! I veganized this recipe from Sunset magazine and after one bite, we quickly realized I should have doubled, if not tripled the recipe. My mind is going a mile a minute thinking of different ways to create filo pies, so expect more!

INGREDIENTS:
2 lbs mustard greens, chopped
1 Tbs olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 C vegan margarine, melted
6 sheets thawed filo dough, cut in half
1 C Daiya mozzarella

DIRECTIONS:
Steam the greens (may have to do in batches), then transfer to a large bowl of ice water. Drain and squeeze as much water out of the greens as possible. You’ll be left with a ball of damp greens, but just pull and shake apart.

Preheat oven to 375. In a bowl, stir greens with the olive oil, salt, and pepper. Butter an 8″ square baking dish and lay one filo square in bottom. You’ll have 2 edges that are a bit longer–that’s ok. Brush lightly with butter—this is where you can brush those extra edges down and basically fold them over. Layer on another 5 pieces of filo, but alternate the directions that you lay them down, so that the excess edges are alternated each time. Butter each layer as you add it on.

Next, spread the greens on evenly, then the cheese.

Layer on the rest of the filo dough, buttering each layer like before. Then cut through all the layers into 9 pieces.

Bake for 40 minutes, or until the top is golden brown. Let cool 5-7 minutes before serving. You will love these—guarantee! Enjoy!

VARIATION: I’ve made this a couple of times using frozen spinach. I like Cascadian Farms brand which is boxed, but the spinach inside is kept in a sealed plastic bag—makes it easy to thaw. Drain and squeeze out the liquid and prepare the same way as the mustard greens. I often double it and make a 9×13 dish of it—the uncut phyllo dough sheets are perfect for this sized dish.

Mustard Green and Cheeze Filo Pie

I've moved onto another obsession. Filo (or phyllo) dough. Oh my gosh . . . the possibilities! I veganized this recipe from Sunset magazine and after one bite, we quickly realized I should have doubled, if not tripled the recipe. My mind is going a mile a minute thinking of different ways to create filo pies, so expect more!

Author: Epicurean Vegan

Ingredients

2 lbs mustard greens, chopped
1 Tbs olive oil
½ tsp salt
½ tsp pepper
¼ C vegan margarine, melted
6 sheets thawed filo dough, cut in half
1 C Daiya mozzarella

Directions

Steam the greens (may have to do in batches), then transfer to a large bowl of ice water. Drain and squeeze as much water out of the greens as possible. You'll be left with a ball of damp greens, but just pull and shake apart.
Preheat oven to 375. In a bowl, stir greens with the olive oil, salt, and pepper. Butter an 8" square baking dish and lay one filo square in bottom. You'll have 2 edges that are a bit longer--that's ok. Brush lightly with butter---this is where you can brush those extra edges down and basically fold them over. Layer on another 5 pieces of filo, but alternate the directions that you lay them down, so that the excess edges are alternated each time. Butter each layer as you add it on.
Next, spread the greens on evenly, then the cheese.
Layer on the rest of the filo dough, buttering each layer like before. Then cut through all the layers into 9 pieces.
Bake for 40 minutes, or until the top is golden brown. Let cool 5-7 minutes before serving. You will love these---guarantee! Enjoy!
VARIATION: I've made this a couple of times using frozen spinach. I like Cascadian Farms brand which is boxed, but the spinach inside is kept in a sealed plastic bag---makes it easy to thaw. Drain and squeeze out the liquid and prepare the same way as the mustard greens. I often double it and make a 9x13 dish of it---the uncut phyllo dough sheets are perfect for this sized dish.

Field Roast Breakfast Tarts

January 2, 2011 by epicureanvegan

Happy New Year!

I love when The Husband and I collaborate on breakfast, especially on lazy mornings like this. “These were nothing shy of brilliant,” he says as we savor each bite in between sips of coffee. What I love about these is that (much to my dismay 😉 ) The Sixth Grader and Husband don’t always like the same veggies and ingredients that I do (I know. . .can you believe it)? So these tarts (or pizzas) make it easy to come up with your favorite creation. One ingredient we all agree on are hash browns, so he fried those up while I threw together the dough. The only hard part was getting the kid out of bed—it was almost 10:00! (I guess that’s what Christmas vacation is for).

INGREDIENTS:
Dough: for 6 tarts
1-1/2 C flour
3/4 C Earth Balance margarine
1/4 C – 1/3 C ice water

The Rest:
1-16oz bag frozen hash browns, cooked
1-2 C kale, torn into pieces
4-5 mushrooms
1 Field Roast Chipotle Flavor, crumbed or ground
1/2 C- 3/4 C Dayia shredded cheddar or mozzarella flavor
Other ingredient ideas: diced potatoes, tomatoes, scrambled tofu, olives, spinach

DIRECTIONS:
Preheat oven to 350. To prepare the dough: Combine the flour and margarine in the food processor until crumbly. While the machine is running, gradually pour in the water until a slightly moist dough forms. Knead just a couple of minutes. Divide into 6 equal pieces and roll out. Gently line the tart pans with the dough, then press the excess along the edge to cut it off. Prick the bottom of each tart and bake for about 7 minutes. Add your favorite ingredients. We started with the kale . . .

. . .then went with the hash browns, mushrooms, Field Roast and cheese.

Bake for about 20 minutes, or until they begin to brown. The crust is so flaky (and thin—depending on how thick you roll it out) and doesn’t take over the other ingredients; it’s the right amount and combination of ingredients. Enjoy!

Field Roast and Sweet Potato Breakfast Casserole

Chocolate-Espresso Balsamic Granola

Tetrazzini

Bok Choy Skillet Supper

Collard Green Wraps with Tahini-Umeboshi Sauce

Sweet Potato, Kale and Black Bean Fajitas

Chocolate Avocado Banana Bread

Apple Pastries

Happy Groundhog Day!

Mustard Green and Cheeze Filo Pie

Field Roast Breakfast Tarts

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