easy Archives - Page 2 of 17

Enchilada Lasagna with Cilantro Ricotta

January 3, 2016 by Epicurean Vegan

Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it’s gluten-free! Voila! I mean . . . ole! Hmmm…okay, how about yum!

INGREDIENTS:
Enchilada sauce
28-oz can fire roasted diced tomatoes
1/2 C vegetable broth
2-1/2 tsp Ancho chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
3 jarred roasted red peppers
3 cloves of garlic
Cilantro Ricotta
14-oz extra firm tofu, drained and pressed
2-1/2 C fresh cilantro
1/3 C nutritional yeast
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp cumin
2 Tbs lime juice
The rest
1 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped or diced
1 C corn kernels
2 15-oz cans black beans, drained and rinsed
4 C fresh baby spinach
18 5-inch corn tortillas
Optional toppings
Guacamole
Pepita seeds
Green onion, sliced
Vegan sour cream
Salsa
Lettuce, chopped

DIRECTIONS:
Preheat oven to 375. Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.

To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
Pour about half of the enchilada sauce into the bottom of a 9×13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
Spread a third of the ricotta on top of the tortillas:
Next, add a third of the spinach leaves, then a third of the bean mixture:
Repeat layering two more times then top with remaining sauce:
Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!

Enchilada Lasagna with Cilantro Ricotta

Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it's gluten-free! Voila! I mean . . . ole! Hmmm...okay, how about yum!

Author: Epicurean Vegan

Ingredients

Enchilada sauce
28-oz can fire roasted diced tomatoes
½ C vegetable broth
2-1/2 tsp Ancho chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
3 jarred roasted red peppers
3 cloves of garlic
Cilantro Ricotta
14-oz extra firm tofu, drained and pressed
2-1/2 C fresh cilantro
⅓ C nutritional yeast
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp cumin
2 Tbs lime juice
The rest
1 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped or diced
1 C corn kernels
2 15-oz cans black beans, drained and rinsed
4 C fresh baby spinach
18 5-inch corn tortillas
Optional toppings
Guacamole
Pepita seeds
Green onion, sliced
Vegan sour cream
Salsa
Lettuce, chopped

Directions

Preheat oven to 375.
Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.
To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
Pour about half of the enchilada sauce into the bottom of a 9x13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
Spread a third of the ricotta on top of the tortillas.
Next, add a third of the spinach leaves, then a third of the bean mixture.
Repeat layering two more times then top with remaining sauce.
Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!

Baked Hummus & Spinach Dip

December 27, 2015 by Epicurean Vegan

Hummus and spinach . . . two of my favorites. So when I saw this recipe, I knew I had to not only veganize it, but I had to put my own twist on it. And I’m so happy with how it turned out (and so were my guests who gobbled it up).

INGREDIENTS:
Hummus
2 15-oz cans garbanzo beans, drained and rinsed
3-4 cloves of garlic
2/3 C tahini
1/3 C lemon juice
1/2 C water
1/4 C olive oil
1/2 tsp salt
3/4 tsp cumin
1/4 to 1/2 tsp cayenne
1 C parsley
The rest
4 C chopped spinach
1 7-oz can diced green chilies, drained
1/2 C vegan mozzarella shreds
1/2 C vegan cheddar shreds
Pita chips, veggies, crackers

DIRECTIONS:
Preheat oven to 375. Start with making the hummus. Combine all of the hummus in a food processor and blend for several minutes until completely smooth. Transfer to a large bowl. Combine the two cheeses and set aside.

I then washed out the processor bowl and tossed the spinach in. I used almost a full bunch of spinach leaves and chopped it up in the food processor and ended up with about 4 cups. Add it to the bowl with the hummus along with 1/2 cup of the cheese mixture, and the green chilies.

Combine well and transfer to a shallow baking dish. (Really, anything larger than an 8×8″ baking dish is great.) Top with remaining cheese.
Bake for 25 minutes. Enjoy with pita chips, veggies, and crackers!

Baked Hummus & Spinach Dip

Hummus and spinach . . . two of my favorites. So when I saw this recipe, I knew I had to not only veganize it, but I had to put my own twist on it. And I'm so happy with how it turned out (and so were my guests who gobbled it up).

Author: Epicurean Vegan

Ingredients

Hummus
2 15-oz cans garbanzo beans, drained and rinsed
3-4 cloves of garlic
⅔ C tahini
⅓ C lemon juice
½ C water
¼ C olive oil
½ tsp salt
¾ tsp cumin
¼ to ½ tsp cayenne
1 C parsley
The rest
4 C chopped spinach
1 7-oz can diced green chilies, drained
½ C vegan mozzarella shreds
½ C vegan cheddar shreds
Pita chips, veggies, crackers

Directions

Preheat oven to 375.
Start with making the hummus. Combine all of the hummus in a food processor and blend for several minutes until completely smooth. Transfer to a large bowl.
Combine the two cheeses and set aside.
I then washed out the processor bowl and tossed the spinach in. I used almost a full bunch of spinach leaves and chopped it up in the food processor and ended up with about 4 cups.
Add it to the bowl with the hummus along with ½ cup of the cheese mixture, and the green chilies.
Combine well and transfer to a shallow baking dish. (Really, anything larger than an 8x8" baking dish is great.) Top with remaining cheese.
Bake for 25 minutes. Enjoy with pita chips, veggies, and crackers!

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

December 7, 2015 by Epicurean Vegan

This is a keeper. Creamy and savory, it’s a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we’ve seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, which was perfect for this dish that was ready in about 45 minutes or less. And did I mention it was gluten-free?! Yes, you may dig in.

INGREDIENTS:
3 C cubed butternut squash, peeled (medium-sized)
2 C cubed sweet potato, peeled (medium sized)
3 Tbs olive oil, divided
Salt & pepper, to taste
8-oz gluten-free elbow macaroni
2 C chopped onion (medium-sized)
2 cloves of garlic, minced
1/4 C white wine
1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
3/4 C lite canned coconut milk
1 tsp Dijon mustard
2 Tbs lemon juice
1/2 tsp paprika
1 tsp salt
1/3 C nutritional yeast
1 Tbs tamari

DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.

About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta:

Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.

Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You’ll probably need to scrapes the sides of the blender once or twice. If it’s too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

This is a keeper. Creamy and savory, it's a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we've seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, it was perfect for this dish, which is ready in about 45 minutes or less. And did I mention it was gluten-free?! Dig in.

Author: Epicurean Vegan

Ingredients

3 C cubed butternut squash, peeled (medium-sized)
2 C cubed sweet potato, peeled (medium sized)
3 Tbs olive oil, divided
Salt & pepper, to taste
8-oz gluten-free elbow macaroni
2 C chopped onion (medium-sized)
2 cloves of garlic, minced
¼ C white wine
1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
¾ C lite canned coconut milk
1 tsp Dijon mustard
2 Tbs lemon juice
½ tsp paprika
1 tsp salt
⅓ C nutritional yeast
1 Tbs tamari

Directions

Preheat oven to 400.
In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.
About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta.
Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.
Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You'll probably need to scrapes the sides of the blender once or twice. If it's too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!

Mexican-Style Risotto

November 28, 2015 by Epicurean Vegan

Mexican food is definitely a favorite around my house, but I don’t always take the time to make Mexican-style, or Spanish rice. I end up using the easy boxed or microwavable bagged kind. (I know, shameful.) The Husband, however, has no problem with it, even though it’s usually dry and tasteless. We recently had a taco night with friends and I was determined to make a creamy and delicious, Mexican-style rice. My first thought was risotto. And it really doesn’t get any easier because this bakes in the oven and there’s very little work involved. Say goodbye to dry, Mexican restaurant-style rice. This creamy risotto is full of flavor and is perfect for feeding a crowd.

INGREDIENTS:
5 C vegetable broth, divided
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, diced
2 14-oz cans diced tomatoes (I like the fire-roasted kind)
1 7-oz can diced green chilies (pick your heat level)
1/4 C lime juice
2 Tbs vegan margarine
1/4 C nutritional yeast
1/2 tsp salt
1 Tbs cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
Optional: fresh chopped cilantro, avocado slices (Not everyone loves cilantro, so I put it on the side. You can also mix it in at the end with the tomato mixture.)

DIRECTIONS:
Preheat oven to 350. In a large Dutch oven, combine 4 cups of the broth with the rice; stir, cover, and bake for 45 minutes. In a small bowl, combine the nutritional yeast, salt, cumin, chili powder, garlic powder, and black pepper; set aside.

In a large skillet, heat the olive oil and add the onion. Cook for 5-7 minutes over medium heat, then add the tomatoes and green chilies. Let simmer for 10 minutes.

Once the risotto is done, stir in the remaining cup of broth, the margarine, lime juice, and the bowl of seasonings; stir vigorously. Next, add the tomato mixture and combine well. Serve with cilantro and avocado. Enjoy!

Mexican-Style Risotto

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Mexican food is definitely a favorite around my house, but I don't always take the time to make Mexican-style, or Spanish rice. I end up using the easy boxed or microwavable bagged kind. (I know, shameful.) The Husband, however, has no problem with it, even though it's usually dry and tasteless. We recently had a taco night with friends and I was determined to make a creamy and delicious, Mexican-style rice. My first thought was risotto. And it really doesn't get any easier because this bakes in the oven and there's very little work involved. Say goodbye to dry, Mexican restaurant-style rice. This creamy risotto is full of flavor and is perfect for feeding a crowd.

Author: Epicurean Vegan

Serves: 10

Ingredients

5 C vegetable broth, divided
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, diced
2 14-oz cans diced tomatoes (I like the fire-roasted kind)
1 7-oz can diced green chilies (pick your heat level)
¼ C lime juice
2 Tbs vegan margarine
¼ C nutritional yeast
½ tsp salt
1 Tbs cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp black pepper
Optional: fresh chopped cilantro, avocado slices (Not everyone loves cilantro, so I put it on the side. You can also mix it in at the end with the tomato mixture.)

Directions

Preheat oven to 350.
In a large Dutch oven, combine 4 cups of the broth with the rice; stir, cover, and bake for 45 minutes.
In a small bowl, combine the nutritional yeast, salt, cumin, chili powder, garlic powder, and black pepper; set aside.
In a large skillet, heat the olive oil and add the onion. Cook for 5-7 minutes over medium heat, then add the tomatoes and green chilies. Let simmer for 10 minutes.
Once the risotto is done, stir in the remaining cup of broth, the margarine, lime juice, and the bowl of seasonings; stir vigorously.
Next, add the tomato mixture and combine well. Serve with cilantro and avocado. Enjoy!

Teriyaki-Quinoa Burgers

August 22, 2015 by Epicurean Vegan

These veggie burgers are quite amazing. They’re easy to make, delicious, and they actually hold together when you cook them—that’s not always an easy thing when making veggie burgers. I got the recipe from Thrive Forward and I’ve had them a couple of times now. I’ve made some subtle variations and added the teriyaki-pineapple-avocado part, which I think you will love.

INGREDIENTS:
1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
1/2 C red onion, chopped (I use 1 cup)
1/3 C chopped cilantro (I use 1 cup)
3 garlic cloves, minced
3/4 tsp salt
1 Tbs chili powder
1 Tbs cumin
1/2 tsp black pepper
2 Tbs chia seeds mixed with 1/3 C water (recipe says to use ground chia seeds, but I use them whole)
Cooking spray
Toppings
Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
6-8 burger buns

DIRECTIONS:
I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth). In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn’t mince the garlic beforehand; it’s up to you.
Blend everything to the consistency you’d like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
Shape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4″ across, 3/4″ thick).
I actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you’ll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don’t know if it helps keep them together or not, but it just so happens that each time I’ve made these, I’ve prepared them ahead of time. Just cover with plastic wrap first.

When you’re ready, cook them over low-medium heat for about 5-6 minutes per side.
Serve on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!

Teriyaki-Quinoa Burgers

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

These veggie burgers are quite amazing. They're easy to make, delicious, and they actually hold together when you cook them---that's not always an easy thing when making veggie burgers. I got the recipe from Thrive Forward and I've had them a couple of times now. I've made some subtle variations and added the teriyaki-pineapple-avocado part, which I think you will love.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 15-oz can red kidney beans, drained and rinsed (I use a tri-bean blend)
1 C cooked quinoa (I like the tri-color variety and I cook it in veggie broth)
1 C quinoa flakes or oats (I opt for oats since I usually have those on hand)
½ C red onion, chopped (I use 1 cup)
⅓ C chopped cilantro (I use 1 cup)
3 garlic cloves, minced
¾ tsp salt
1 Tbs chili powder
1 Tbs cumin
½ tsp black pepper
2 Tbs chia seeds mixed with ⅓ C water (recipe says to use ground chia seeds, but I use them whole)
Cooking spray
Toppings
Pineapple rings, jarred Teriyaki sauce, avocado slices. Veggie bacon is also a great option.
6-8 burger buns

Directions

I start by mixing the chia seeds and water together and setting aside. Cook the quinoa (1/2 C quinoa with 1-1/4 C broth).
In a food processor, add the beans, onion, cilantro, garlic, salt, chili powder, cumin, and black pepper. I didn't mince the garlic beforehand; it's up to you.
Blend everything to the consistency you'd like. If you want some chunks, go for it. Of course, you may not want to bite into a piece of garlic, so you may want to mince it first. You decide how much you want to blend it. I went for it and mostly pureed it. Transfer to a bowl and fold in the quinoa, oats, and chia mixture.
Shape the batter into patties. You could make beefy burgers or even some sliders. I went for the beefy kind (about 4" across, ¾" thick).
I actually got 5 burgers, but only had room for 4 on the pan. Again, you get to make the executive decision on this. Much will probably depend on how large or small of buns you use. Feel free to use a grill pan, too. Last time I made these, I used my grill pan and they came out great with fancy grill marks and all. I should add that you'll need to spray the pan first with cooking spray. I should also tell you that I typically chill these in the fridge for at least 30 minutes before cooking them. I don't know if it helps keep them together or not, but it just so happens that each time I've made these, I've prepared them ahead of time. Just cover with plastic wrap first.
When you're ready, cook them over low-medium heat for about 5-6 minutes per side.
Serve on a toasted bun with a ring of pineapple, avocado slices, and some Teriyaki sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies

July 23, 2015 by Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
DIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.

Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

I love these types of meals, but I have to admit, I didn't know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they're simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You'll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you're in business.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into ¼" pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
4-5 green onions, sliced
½ C Pepitas
Tahini-Curry Sauce
½ C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
⅓ C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.

Directions

Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Sweet Potato, Black Bean & Kale Tacos

July 9, 2015 by Epicurean Vegan

I’ve seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it’s icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can’t go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!

INGREDIENTS:
Tacos
3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
1/2 a large onion, chopped
1 can black beans, drained and rinsed
3 C Lacianto (dinosaur) kale, chopped
Olive oil
Cumin
Chili powder
Salt and pepper
Lime juice
Cashew-Cilantro sauce
1 C cashews, soaked in hot water for 30-60 minutes
1 garlic clove
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C cilantro leaves
1/3 C water
1/8 C lime juice
A dash or two of cumin
The rest
8 small flour tortillas

DIRECTIONS:
Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
While they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
Reduce heat to low and fold in the kale.
While the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don’t add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

Sweet Potato, Black Bean & Kale Tacos

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

I've seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it's icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can't go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!

Author: Epicurean Vegan

Serves: 8

Ingredients

Tacos
.
3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
½ a large onion, chopped
1 can black beans, drained and rinsed
3 C Lacianto (dinosaur) kale, chopped
Olive oil
Cumin
Chili powder
Salt and pepper
Lime juice
.
Cashew-Cilantro sauce
.
1 C cashews, soaked in hot water for 30-60 minutes
1 garlic clove
1 tsp apple cider vinegar
½ tsp salt
½ C cilantro leaves
⅓ C water
⅛ C lime juice
A dash or two of cumin
.
The rest
.
8 small flour tortillas

Directions

Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
While they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
Reduce heat to low and fold in the kale.
While the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don't add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle.
To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

Sweet & Salty Granola Trail Mix

May 17, 2015 by Epicurean Vegan

This is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It’s so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid’s lunchbox, or while you’re at your desk.

INGREDIENTS:
2 C old fashioned oats
1 C coconut flakes
1/2 C wheat germ
1 C raw and unsalted cashews
1 C raw and unsalted walnuts
1/2 C raw and unsalted almonds
1/2 C raw and unsalted pecans
1/2 C unsalted pepitas
1/3 C brown rice syrup
1/2 C unsweetened almond milk
1/4 C olive oil
1 tsp salt, plus some for sprinkling
1-1/2 C dried fruit (I like this organic mix from Costco)
1 C vegan dark chocolate chips

DIRECTIONS:
Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.

In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
Bake for 45-50 minutes, or until slightly browned. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit. Let the mixture cool before stirring in the chocolate chips. Enjoy!

Sweet & Salty Granola Trail Mix

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

This is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It's so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid's lunchbox, or while you're at your desk.

Author: Epicurean Vegan

Serves: 6 cups

Ingredients

2 C old fashioned oats
1 C coconut flakes
½ C wheat germ
1 C raw and unsalted cashews
1 C raw and unsalted walnuts
½ C raw and unsalted almonds
½ C raw and unsalted pecans
½ C unsalted pepitas
⅓ C brown rice syrup
½ C unsweetened almond milk
¼ C olive oil
1 tsp salt, plus some for sprinkling
1-1/2 C dried fruit (I like this organic mix from Costco)
1 C vegan dark chocolate chips

Directions

Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula.
Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
Bake for 45-50 minutes, or until slightly browned.
Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit.
Let the mixture cool before stirring in the chocolate chips. Enjoy!

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette

May 3, 2015 by Epicurean Vegan

I’m excited to bring you this light and delicious salad. I know this isn’t a complicated or complex recipe, but it’s so delicious and perfect for a light meal. I love salads, but sometimes they need to be livened up with flavor—it’s easy to fall into a salad rut. I obviously didn’t have anything, but for some color, I’d recommend some dried cranberries or maybe some radishes. Raspberries would also be a great addition. For the croutons, I had half a loaf of multi-grain sourdough with sunflower and sesame seeds from Trader Joe’s, that was probably going to go bad if I didn’t so something with it. The vinaigrette is simple and delicious, and perfect for a springtime salad. Everything comes together beautifully!

INGREDIENTS:
Croutons:
6-8 C cubed sourdough
Olive oil
Dried rosemary
Salt
Garlic powder
Dressing:
2 clove of garlic
1/2 a large shallot
1/2 C olive oil (I really used just less than half a cup, but slightly more than 1/4 C)
1 Tbs red wine vinegar
1 Tbs unsweetened almond milk
1 Tbs Dijon mustard
1/2 tsp agave
1 tsp salt
1/4 tsp black pepper
1 Tbs lemon juice
Salad:
8 C baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
2 C sliced mushrooms
1/2 cucumber, diced
1 avocado, peeled, pitted and cubed
1/3 C pepitas
Dried cranberries, radishes or raspberries (optional)

DIRECTIONS:
Preheat the oven to 400. Put the bread cubes in a large bowl and drizzle with olive oil—not a lot—you do not want to coat each bread cube with oil. Add the rosemary, salt, and garlic powder—to taste—and use a rubber spatula to combine everything well. Transfer to a large cookie sheet, preferably one with sides, and bake for 10-15 minutes, checking and stirring around about halfway through. When they start to brown around the edges, they’re done.
For the dressing, add the garlic clove and shallot to the food processor or blender and blend until minced. Add the rest of dressing ingredients and blend until smooth; transfer to a jar.
Combine all of the salad ingredients, except the avocado (I like to keep avocado out of any leftover salad because it doesn’t always stay fresh; I had it on top of individual servings). I’d treat raspberries the same if you decide to add them. Add some croutons and drizzle with a bit of dressing. Enjoy!

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

I'm excited to bring you this light and delicious salad. I know this isn't a complicated or complex recipe, but it's so delicious and perfect for a light meal. I love salads, but sometimes they need to be livened up with flavor---it's easy to fall into a salad rut. I obviously didn't have anything, but for some color, I'd recommend some dried cranberries or maybe some radishes. Raspberries would also be a great addition. For the croutons, I had half a loaf of multi-grain sourdough with sunflower and sesame seeds from Trader Joe's, that was probably going to go bad if I didn't so something with it. The vinaigrette is simple and delicious, and perfect for a springtime salad. Everything comes together beautifully!

Author: Epicurean Vegan

Serves: 6

Ingredients

Croutons:
6-8 C cubed sourdough
Olive oil
Dried rosemary
Salt
Garlic powder
Dressing:
2 clove of garlic
½ a large shallot
½ C olive oil (I really used just less than half a cup, but slightly more than ¼ C)
1 Tbs red wine vinegar
1 Tbs unsweetened almond milk
1 Tbs Dijon mustard
½ tsp agave
1 tsp salt
¼ tsp black pepper
1 Tbs lemon juice
Salad:
8 C baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
2 C sliced mushrooms
½ cucumber, diced
1 avocado, peeled, pitted and cubed
⅓ C pepitas
Dried cranberries

Directions

Preheat the oven to 400. Put the bread cubes in a large bowl and drizzle with olive oil---not a lot---you do not want to coat each bread cube with oil. Add the rosemary, salt, and garlic powder---to taste---and use a rubber spatula to combine everything well. Transfer to a large cookie sheet, preferably one with sides, and bake for 10-15 minutes, checking and stirring around about halfway through. When they start to brown around the edges, they're done.
For the dressing, add the garlic clove and shallot to the food processor or blender and blend until minced. Add the rest of dressing ingredients and blend until smooth; transfer to a jar.
Combine all of the salad ingredients, except the avocado (I like to keep avocado out of any leftover salad because it doesn't always stay fresh; I had it on top of individual servings). Add some croutons and drizzle with a bit of dressing. Enjoy!

Cashew-Curry Noodle Bowl

April 30, 2015 by Epicurean Vegan

It’s been quite a busy spring for me, but I hope to get back into the swing of things very soon. I did have some time to whip up something new—or at least, newish. I slightly tweaked the sauce from these Black Rice & Lentil Bowls and I love how it came out. These are pretty easy to throw together, but I admit, it does take a few pans. However, with the right timing, it’ll all go smoothly. In any case, it’ll be worth it; these are delicious! Also, here’s a before and after of our new kitchen. There’s still a few more things to do, such as put the cabinet and drawer hardware on, but we’re getting there.

INGREDIENTS
Cashew-Curry Sauce
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

DIRECTIONS
Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You’ll add the mushrooms shortly before they’re all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used these Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Cashew-Curry Noodle Bowl

Cook time

45 mins

Total time

45 mins

Author: Epicurean Vegan

Serves: 4

Ingredients

Cashew-Curry Sauce:
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest:
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

Directions

Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side.
Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You'll add the mushrooms shortly before they're all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Enchilada Lasagna with Cilantro Ricotta

Baked Hummus & Spinach Dip

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

Mexican-Style Risotto

Teriyaki-Quinoa Burgers

Lentil & Wild Rice Bowls with Steamed Veggies

Sweet Potato, Black Bean & Kale Tacos

Sweet & Salty Granola Trail Mix

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette

Cashew-Curry Noodle Bowl

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