Epicurean Vegan

Healthy eating for discriminating palates

Three-Nut Cheese January 27, 2012

Filed under: Appetizers,Dressings/Condiments — epicureanvegan @ 8:51 am
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I have been both fascinated and mystified by nut cheese. It wasn’t until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn’t necessarily taste much like milk cheese, but it’s still delicious and of course, much healthier for you than the moo-ey version. This recipe is also from Big Vegan, and is actually for quesadillas topped with a mango salsa. I plan on giving that a try, but I think this cheese tastes phenomenal on crackers and apples. I melted some on a tortilla and the flavor really comes out. This recipe is a process, so allow a couple of days for it to magically turn into cheese.

INGREDIENTS:

1/3 C macadamia nuts

1/3 C raw cashews

1/3 C almonds, slivered or flaked

1 acidophilus capsule

1 Tbs cold-press corn oil (I didn’t have any, so I used olive oil)

1 tsp lemon juice

1/2 tsp salt

DIRECTIONS:

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

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

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

 

Potato and Chard Casserole January 19, 2012

Filed under: Dinners — epicureanvegan @ 8:17 pm
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I suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach he/she how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:

7 russet potatoes, peeled and sliced thin

1 large bunch of chard, stem and veins removed, then chopped

6 green onion, sliced

3 Tbs vegetable broth

2 Tbs flour

1-1/2 tsp Old Bay seasoning

1/4 tsp black pepper

Dash or two of nutmeg

1/4 tsp dry mustard

1-1/2 C almond milk

3/4 C Daiya mozzarella shreds

2 slices of bread

2 Tbs Earth Balance margarine

DIRECTIONS:

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

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

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

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

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

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

Enjoy!

 

Mushroom Barley Soup January 11, 2012

Filed under: Soups — epicureanvegan @ 8:05 pm
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This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

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

INGREDIENTS:

4 C water

3/4 C uncooked pearl barley

2 medium onions, chopped

2 stalks celery, chopped

1 Tbs olive oil

1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)

2 C carrots, chopped

6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)

1 Tbs tomato paste

1 Tbs truffle oil

1/2 tsp salt

1/4 tsp black pepper

3 Tbs fresh parsley, minced

DIRECTIONS:

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

Add the mushrooms.

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

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

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

Sprinkle with parsley and serve. Enjoy!

 

Tortilla Lasagna January 6, 2012

Filed under: Dinners — epicureanvegan @ 7:41 pm
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This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.

INGREDIENTS:

6, 8-inch flour tortillas

1 Tbs olive oil

1 small onion, chopped (1 cup)

2 Tbs chili powder (I used 1 Tbs ground cumin)

2 tsp ancho chile powder

2 cloves garlic, minced

2 C strained tomatoes, divided (I used a can of crushed tomatoes)

1, 15-oz can black beans, drained and rinsed

1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)

1/2 C fresh or frozen corn kernels

1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)

Optional ingredients: (totally worth it)

black olives, green onion, guacamole, Tofutti sour cream, salsa

DIRECTIONS:

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

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

Repeat four more times, then top with last tortilla.

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

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

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

 

Avocado Cupcakes December 5, 2011

Filed under: Desserts — epicureanvegan @ 7:16 am
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Yes, that’s right. Avocado Cupcakes. I love incorporating avocado into recipes when I can, especially when I can use it to replace the oil in baked goods. The Glazed Chocolate-Avocado Cupcakes proved that avocados belong in cupcakes, so I decided to try making them without the cocoa and made some other minor adjustments. They came out perfect! Soft, moist and green! It’s good to be green.

INGREDIENTS:

Cupcakes:

1-1/2 C flour

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 avocado, pitted and peeled

1/2 C Florida Crystals sugar

3/4 C almond milk

1/3 C vanilla soy yogurt

2 tsp vanilla

Frosting:

1/2 C Earth Balance margarine

2-3 C confectioner’s sugar

Almond milk

DIRECTIONS:

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

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

Evenly fill the 12 muffin cups.

Bake for 25 minutes.

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

 

Potato, White Bean & Kale Soup October 27, 2011

Filed under: Soups — epicureanvegan @ 8:10 am
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We received about 10″ of snow yesterday. The day before was up in the ’70s. That’s Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it’ll heal what ails you. Kale is a powerful veggie. It’s packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let’s not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They’re your immune system’s best friend. So load this soup up with lots of kale and mushrooms—your body with thank you.

INGREDIENTS:

1-2 Tbs olive oil

1 Tbs garlic, minced

2 large leeks, chopped

1 large bunch of kale, stems removed and discarded, leaves chopped

2 russet potatoes, peeled and diced

2 C mushrooms, sliced

1 15-oz can Great Northern Beans

2 carrots, peeled and chopped small

8 C low-sodium vegetable stock

1 sprig rosemary

A dash or two of cayenne

Salt and pepper

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

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

DIRECTIONS:

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

Remove and discard the rosemary sprig and enjoy!

 

 

Cream Cheese & Jalapeno Empanadas October 10, 2011

Filed under: Appetizers — epicureanvegan @ 1:19 pm
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I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven’t already brought a million times before, I just have to hope they turn out if I’m making them for the first time. How do you do that? I don’t know, just make these! :) When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

INGREDIENTS:

Dough:

3 C all purpose flour

1 tsp salt

1 C Earth Balance margarine

1/2 C almond milk

Filling:

12-oz Tofutti or Galaxy Foods brand vegan cream cheese

1-1/2 C fresh cilantro, chopped

6-7 green onions, sliced

5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)

1/2 C vegan Monterrey jack or mozzarella, shredded

About 1-1/2 Tbs lime juice

A few dashes of garlic salt

DIRECTIONS:

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


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

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

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

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

Yield: about 28

 

Zucchini and Field Roast Stuffed Peppers October 5, 2011

Filed under: Dinners — epicureanvegan @ 2:03 pm
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I feel a little guilty that I’m not participating in VeganMoFo this year. I was out of town the first couple days of October on a writing retreat and came back to a full plate of projects. October is just going to be a busy month. But a vegan’s gotta eat, so I’ll share new recipes when I can. (And no this isn’t a repeat post—we do love stuffed peppers around here). They’re simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.

INGREDIENTS:

3 large bell peppers, any color

1 Field Roast sausage, Mexican Chipotle flavor, crumbled

1-1/2 C zucchini, diced

1-1/2 C mushrooms, sliced

1/2 a large onion, diced

1/2 C fresh cilantro, chopped

1/3 C vegan cheddar, shredded

1 Tbs olive oil

1 tsp garlic, minced

DIRECTIONS:

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

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

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

 

Mushroom & Spinach Manicotti September 22, 2011

Filed under: Dinners — epicureanvegan @ 1:05 pm
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It’s hard not to please the family with this simple, flavorful dish. Many people think that vegans can’t enjoy Italian food because the cheese factor, but in reality, it’s so simple to veganize. I use my go-to ricotta cheese recipe and Daiya cheese is really delicious, so there’s not reason herbivores can’t indulge in their favorite pasta dishes!

INGREDIENTS:

12-13 manicotti shells

1 jar marinara sauce

1-1/2 C sliced mushrooms

2 C chopped fresh spinach

1 tsp olive oil

2 tsp garlic, minced

1/2 C diced onion

1/2 C Daiya mozzarella

Tofu Ricotta:

1 14-oz pkg extra firm tofu, drained and pressed

1/3 C nutritional yeast

1 C fresh basil

2 Tbs fresh rosemary

1 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

2 Tbs lemon juice

DIRECTIONS:

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

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

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

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

 

Coq Au Vin Fondue & Dipping Sauces August 19, 2011

Filed under: Dinners — epicureanvegan @ 7:34 am
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This is one of those meals that will make you wish you wore your elastic waistbands pants. It’s actually pretty easy to throw together because you can do a lot of the prep work ahead of time. So invite your friends over and don’t be shy, put on some sweatpants or yoga pants and sit down to a long evening of fondue!

INGREDIENTS:

Coq Au Vin Fondue:

3-1/2 C vegetable stock

1/2 C Burgundy wine

1/2 C mushrooms, sliced

1 Tbs garlic, minced

2 green onions, sliced

Cilantro-Yogurt Dip:

1 C soy yogurt

4 green onions, minced

1/4 C cilantro, chopped fine

2 tsp fresh ginger

1/4 tsp garlic powder

Salt and pepper, to taste

Sour Cream & Horseradish Dip:

1-1/4 C Tofutti sour cream

5 tsp prepared horseradish

2 Tbs lemon juice

2 Tbs red onion, chopped fine

1/4 tsp cayenne

Salt and pepper, to taste

Sesame-Soy Sauce:

1/2 C tamari

1/4 C rice wine vinegar

2 tsp toasted sesame oil

1 tsp agave

1 Tbs garlic, minced

1-1/2 tsp fresh ginger

1 green onion, sliced thin

1 Tbs sesame seeds, toasted

2 Tbs fresh chives, chopped

Butter-Mustard Sauce:

1/2 C Earth Balance margarine

3 Tbs Dijon mustard

5 Tbs Worcestershire sauce

The rest:

Whole mushrooms

zucchini/yellow squash

asparagus

potatoes

bell peppers

broccoli


DIRECTIONS:

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

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

Divide the dipping sauces evenly among everyone.


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

 

 
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