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Potato-Leek & Broccoli Soup with Tempeh Bacon

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Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganWe’ve had some mighty chilly weather lately—mostly in the form of wind, so by evening, we’re ready for a hot soup to warm the bones. This soup is easy to prepare (especially if you have an immersion blender) but if you don’t, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganINGREDIENTS:
5 Tbs Earth Balance Margarine, divided
4 cloves garlic, minced
3 leeks, chopped
4 stalks celery, chopped
2 heads worth of broccoli florets
2.5 lbs russet potatoes, peeled and diced
6 C vegetable broth
1 tsp shallot salt
1/2 tsp black pepper
3/4 tsp Herbs de Provence
1/2 C nutritional yeast flakes
4 Tbs flour
1 C warm almond milk
Daiya cheese shreds, optional

DIRECTIONS:
In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganAdd the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened. Using an immersion blender, blend the soup to your heart’s content . . . you can leave some chunks of potato and broccoli if you’d like. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.  In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

Potato-Leek & Broccoli Soup with Tempeh Bacon
 
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This soup is easy to prepare (especially if you have an immersion blender) but if you don't, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.
Author:
Ingredients
  • 5 Tbs Earth Balance Margarine, divided
  • 4 cloves garlic, minced
  • 3 leeks, chopped
  • 4 stalks celery, chopped
  • 2 heads worth of broccoli florets
  • 2.5 lbs russet potatoes, peeled and diced
  • 6 C vegetable broth
  • 1 tsp shallot salt
  • ½ tsp black pepper
  • ¾ tsp Herbs de Provence
  • ½ C nutritional yeast flakes
  • 4 Tbs flour
  • 1 C warm almond milk
  • Daiya cheese shreds, optional
Directions
  1. In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.
  2. Add the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened.
  3. Using an immersion blender, blend the soup to your heart's content . . . you can leave some chunks of potato and broccoli if you'd like.
  4. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.
  5. In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly.
  6. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

Wild Rice & Potato Stew with Field Roast

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Wild Rice and Potato Stew with Field Roast -- Epicurean VeganCan you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

rainchainINGREDIENTS:
2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

DIRECTIONS:
In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.

Wild Rice and Potato Stew with Field Roast -- Epicurean VeganLet it cook a few minutes longer until heated through, then enjoy! (Serves 6)
Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

Wild Rice & Potato Stew with Field Roast
 
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This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!
Author:
Serves: 6
Ingredients
  • 2 Tbs Earth Balance margarine
  • ½ large red onion (about a cup)
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 4 C vegetable broth
  • 1 C wild rice mix (I like Lundberg's Wild Blend)
  • 1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
  • 3 small red potatoes, peeled and diced (about 1-1/2 cups)
  • ½ C Tofutti sour cream
  • ¼ C almond milk
  • 3 Tbs flour
  • ¾ tsp Herbs de Provence
  • Salt and pepper, to taste
Directions
  1. In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes.
  2. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes.
  3. Add the diced potatoes and cook covered for another 20-25 minutes.
  4. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup.
  5. Season with the Herbs de Provence, salt, and pepper.
  6. Let it cook a few minutes longer until heated through, then enjoy!

Easy Baked Risotto

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Easy Baked Risotto -- Epicurean VeganThis is a lot like the Creamy Wild Mushroom Risotto, but this one requires a lot less work, especially when it comes to stirring! I recently purchased a Dutch oven and decided to try making risotto in it. So much less work! Mine is 5-quarts and this recipe only took up about 1/2 of the Dutch oven, so I would think even a 3-quart one is plenty big enough.
Easy Baked Risotto -- Epicurean VeganRisotto is a very versatile dish, so you can add whatever vegetables to it that you’d like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you’ll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, chopped
16-oz mushrooms (cremini or white), chopped or sliced
2 C spinach, chopped
1/4 C lemon juice
1/2 tsp salt
1/2 C white cooking wine
2 Tbs Earth Balance margarine
1/4 C nutritional yeast
1-1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp salt

DIRECTIONS:
Preheat oven to 350. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.

Easy Baked Risotto -- Epicurean VeganI also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
Easy Baked Risotto -- Epicurean VeganOnce the rice is done (most of the liquid has been absorbed), add the remaining cup of broth:

Easy Baked Risotto -- Epicurean VeganNext, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy. Stir in the mushrooms mixture, along with the spinach.
Easy Baked Risotto -- Epicurean VeganSo good! Serve immediately and enjoy!
Easy Baked Risotto -- Epicurean Vegan

Easy Baked Risotto
 
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Risotto is a very versatile dish, so you can add whatever vegetables to it that you'd like. I stuck with spinach, onion and mushrooms, but feel free to add peas, asparagus, Swiss chard, kale . . . you name it.The great thing about using a Dutch oven, is that if you want to make this a side dish, you'll have plenty of time to throw together the main entree while this cooks. But served with a salad and bread, this risotto makes an ideal main entree.
Author:
Serves: 6
Ingredients
  • 5 C vegetable broth
  • 1-1/2 C Arborio rice
  • 1 Tbs olive oil
  • 1 C onion, chopped
  • 16-oz mushrooms (cremini or white), chopped or sliced
  • 2 C spinach, chopped
  • ¼ C lemon juice
  • ½ tsp salt
  • ½ C white cooking wine
  • 2 Tbs Earth Balance margarine
  • ¼ C nutritional yeast
  • 1-1/2 tsp thyme
  • ½ tsp black pepper
  • ½ tsp salt
Directions
  1. Preheat oven to 350.
  2. Combine 4 cups of the broth and the rice in the Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. In a bowl, combine the spinach, lemon juice and salt; set aside.
  3. Next, heat the olive oil in a medium skillet over medium heat. Add the onions and cook for 5-7 minutes, or until softened and a little brown. Add the mushrooms and cook 5 minutes more.
  4. I also combined the nutritional yeast, thyme, pepper, and salt in a small bowl to make it easier to add it all at once, when it comes time to add them.
  5. Once the rice is done (most of the liquid has been absorbed), add the remaining cup of broth.
  6. Next, stir in the white wine, Earth Balance and seasoning. Stir vigorously for about 3 minutes, or until the risotto is thick and creamy.
  7. Stir in the mushrooms mixture, along with the spinach.
  8. So good! Serve immediately and enjoy!

Layered Eggplant with Cashew Cheese

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Layered Eggplant with Cashew Cheese -- Epicurean VeganThis is part lasagna, part eggplant “Parmesan.” I originally set out to make the latter, but I didn’t want to use packaged vegan cheese. Homemade cashew cheese has become a favorite around here, especially with Italian food, so I decided to give it a try with this. The recipe for the cheese is the same from the Butternut Stuffed Shells and I think it turned out delicious! I didn’t soak the cashews very long—maybe just an hour—and it still turned out creamy and smooth. This makes about 6 good-sized portions; great for a larger group, or for having leftovers.

INGREDIENTS:
2 medium eggplant, peeled (a carrot peeler works great) and sliced into 9 thin slices
1 onion, chopped
2 cloves garlic, minced
2 Tbs olive oil
2 14-oz can diced tomatoes (I used the Italian variety), undrained
1/2 C white wine
1 Tbs dried basil
1 tsp oregano
1/4 C flour
2 C panko or breadcrumbs
2 Tbs Italian dried seasoning
1/2 C Ener-G Egg replacer powder
3/4 C almond milk
1/8 C water
Olive oil for frying
Cashew Cheese
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2-3 Tbs almond milk
1 tsp tahini
1/2 Tbs onion powder
1 tsp salt

DIRECTIONS:
To make the cashew cheese, combine all of the ingredients in a food processor and blend until smooth. If you want it thinner, feel free to add more almond milk and/or lemon juice. Set aside.

Layered Eggplant with Cashew Cheese -- Epicurean VeganPreheat oven to 350. In a medium saucepan, heat the olive oil and add the garlic over medium heat. Cook for 2-3 minutes, then add the onion and saute for 7-8 minutes, or until the onions begin to soften and brown. Add the tomatoes, wine, basil, and oregano, stir to combine, and lower heat. Simmer for 15-20 minutes.

Layered Eggplant with Cashew Cheese -- Epicurean VeganWhile the sauce is cooking, combine the egg-replacer powder with the almond milk and water in a shallow bowl. Do the same with the Italian seasoning and panko, and add the flour to a small bowl.

Layered Eggplant with Cashew Cheese -- Epicurean VeganDust the entire eggplant slice with flour, cover with a thin layer of egg-replacer, then coat with the panko. Eventually, you might have to add a little more water to the egg-replacer dish in order to cover all 9 slices. In batches, place the eggplant slices in a skillet with enough oil to fry—about 2 minutes each side. Try to avoid flipping the pieces more than once, otherwise, you’ll end up with lots of fried chunks of breading in the skillet.
Layered Eggplant with Cashew Cheese -- Epicurean VeganPlace finished slices on a plate lined with paper towels. Repeat process until all 9 slices are done. Next, coat the bottom of an 8×8″ baking dish with a ladle of the tomato sauce. Place 3 slices of the eggplant on the bottom and spread each slice with cashew cheese. Top with sauce, then repeat process.
Layered Eggplant with Cashew Cheese -- Epicurean VeganCover with foil and bake for 30 minutes. Cut into 6 pieces and enjoy!

Layered Eggplant with Cashew Cheese
 
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This is part lasagna, part eggplant "Parmesan." I originally set out to make the latter, but I didn't want to use packaged vegan cheese. Homemade cashew cheese has become a favorite around here, especially with Italian food, so I decided to give it a try with this. The recipe for the cheese is the same from the Butternut Stuffed Shells and I think it turned out delicious! I didn't soak the cashews very long---maybe just an hour---and it still turned out creamy and smooth. This makes about 6 good-sized portions; great for a larger group, or for having leftovers.
Author:
Serves: 6
Ingredients
  • 2 medium eggplant, peeled (a carrot peeler works great) and sliced into 9 thin slices
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbs olive oil
  • 2 14-oz can diced tomatoes (I used the Italian variety), undrained
  • ½ C white wine
  • 1 Tbs dried basil
  • 1 tsp oregano
  • ¼ C flour
  • 2 C panko or breadcrumbs
  • 2 Tbs Italian dried seasoning
  • ½ C Ener-G Egg replacer powder
  • ¾ C almond milk
  • ⅛ C water
  • Olive oil for frying
  • Cashew Cheese
  • 2 C raw cashews, soaked in water for up to 2 hours, then drained
  • 2 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • 2-3 Tbs almond milk
  • 1 tsp tahini
  • ½ Tbs onion powder
  • 1 tsp salt
Directions
  1. To make the cashew cheese, combine all of the ingredients in a food processor and blend until smooth. If you want it thinner, feel free to add more almond milk and/or lemon juice. Set aside.
  2. Preheat oven to 350.
  3. In a medium saucepan, heat the olive oil and add the garlic over medium heat. Cook for 2-3 minutes, then add the onion and saute for 7-8 minutes, or until the onions begin to soften and brown. Add the tomatoes, wine, basil, and oregano, stir to combine, and lower heat. Simmer for 15-20 minutes.
  4. While the sauce is cooking, combine the egg-replacer powder with the almond milk and water in a shallow bowl. Do the same with the Italian seasoning and panko, and add the flour to a small bowl.
  5. Dust the entire eggplant slice with flour, cover with a thin layer of egg-replacer, then coat with the panko. Eventually, you might have to add a little more water to the egg-replacer dish in order to cover all 9 slices.
  6. In batches, place the eggplant slices in a skillet with enough oil to fry---about 2 minutes each side. Try to avoid flipping the pieces more than once, otherwise, you'll end up with lots of fried chunks of breading in the skillet.
  7. Place finished slices on a plate lined with paper towels. Repeat process until all 9 slices are done.
  8. Next, coat the bottom of an 8x8" baking dish with a ladle of the tomato sauce.
  9. Place 3 slices of the eggplant on the bottom and spread each slice with cashew cheese.
  10. Top with sauce, then repeat process.
  11. Cover with foil and bake for 30 minutes.
  12. Cut into 6 pieces and enjoy

Creamy Wild Mushroom Risotto

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Creamy Wild Mushroom Risotto -- Epicurean VeganWow, has it really been this long since my last post?! I guess the holidays will do that. I hope everyone had a great holiday season and so far a good 2014. I’ve made this risotto several times now, and I swear we love it more each time. Sure, there’s a little prep work involved, as well as some constant stirring, but I promise you, it’s worth it. You can even read a book while you make this. Seriously. Have a book  handy because you  might as well get some reading done as you stir. (A glass of wine wouldn’t hurt either).

INGREDIENTS:
3/4-oz pkg. dried shiitake mushrooms
3/4-oz pkg. dried porcini mushrooms
3 C vegetable broth
3 C fresh spinach, chopped
1/8-1/4 C lemon juice
1/2 tsp salt
1/2 large onion, chopped small (about 1 C)
2 cloves garlic, minced
2 Tbs olive oil, divided
16-oz cremini mushrooms
1-1/2 tsp thyme
1 C Arborio rice
1/2 C white cooking wine
1-1/2 Tbs Earth Balance margarine
1/8 C nutritional yeast
1/2 tsp black pepper

DIRECTIONS:
To begin, soak the shiitake and porcini in very hot water for about 30 minutes. Once re-hydrated, drain, wash, and chop the mushrooms up small; set aside. In a medium bowl, combine the spinach, lemon juice and salt; set aside as well. In a medium saucepan, heat 1 Tbs of olive oil and add the garlic. Cook 2 minutes over medium heat, then add the onion. Saute until softened, about 10 minutes. Add the cremini, shiitake, and porcini mushrooms and cook 10-12 minutes, or until they have cooked down. Add the thyme, Arborio rice, and remaining olive oil. Combine the rice well in the pan and cook 3-4 minutes. Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.

Creamy Wild Mushroom Risotto -- Epicurean Vegan

Add about 1/2 C of the broth and stir constantly until completely absorbed; repeat, adding only a 1/2 C of broth at a time. It will take about 20-30 minutes. (Good time to have a book handy). Next, stir in the spinach mixture and cook 2-3 minutes, or until the spinach has cooked down. Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)

Creamy Wild Mushroom Risotto -- Epicurean Vegan

 

Creamy Wild Mushroom Risotto
 
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I've made this risotto several times now, and I swear we love it more each time. Sure, there's a little prep work involved, as well as some constant stirring, but I promise you, it's worth it. You can even read a book while you make this. Seriously. Have a book handy because you might as well get some reading done as you stir. (A glass of wine wouldn't hurt either).
Author:
Serves: 6
Ingredients
  • ¾-oz pkg. dried shiitake mushrooms
  • ¾-oz pkg. dried porcini mushrooms
  • 3 C vegetable broth
  • 3 C fresh spinach, chopped
  • ⅛-1/4 C lemon juice
  • ½ tsp salt
  • ½ large onion, chopped small (about 1 C)
  • 2 cloves garlic, minced
  • 2 Tbs olive oil, divided
  • 16-oz cremini mushrooms
  • 1-1/2 tsp thyme
  • 1 C Arborio rice
  • ½ C white cooking wine
  • 1-1/2 Tbs Earth Balance margarine
  • ⅛ C nutritional yeast
  • ½ tsp black pepper
Directions
  1. To begin, soak the shiitake and porcini in very hot water for about 30 minutes. Once re-hydrated, drain, wash, and chop the mushrooms up small; set aside.
  2. In a medium bowl, combine the spinach, lemon juice and salt; set aside as well.
  3. In a medium saucepan, heat 1 Tbs of olive oil and add the garlic. Cook 2 minutes over medium heat, then add the onion. Saute until softened, about 10 minutes. Add the cremini, shiitake, and porcini mushrooms and cook 10-12 minutes, or until they have cooked down. Add the thyme, Arborio rice, and remaining olive oil.
  4. Combine the rice well in the pan and cook 3-4 minutes.
  5. Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.
  6. Add about ½ C of the broth and stir constantly until completely absorbed; repeat, adding only a ½ C of broth at a time. It will take about 20-30 minutes. (Good time to have a book handy). Next, stir in the spinach mixture and cook 2-3 minutes, or until the spinach has cooked down.
  7. Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)

 

Wild Mushroom & Miso Soup

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Wild Mushroom and Miso Soup -- Epicurean VeganFor mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker.  This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters—perfect for fighting off the winter chills and colds.

INGREDIENTS:
1 (1/2 oz) pkg dried porcini mushrooms (I could only find the 3/4 oz package, which I used all of)
1 C hot water (I added a bit more since I used more mushrooms)
1 Tbs olive oil
2 leeks, (mostly white parts and a little of the green) sliced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves of garlic, minced
1 tsp salt
1/2 tsp cracked peppercorns (I used ground—didn’t have the peppercorns)
1 bay leaf
8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more–they cook down quite a bit)
8-oz cremini mushrooms, stems removed and quartered (Again, I’d add more)!
6 C vegetable broth
1 C water
1/4 C miso
Optional: fresh snipped chives

DIRECTIONS:
In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.

Wild Mushroom and Miso Soup -- Epicurean VeganTransfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.

Wild Mushroom and Miso Soup -- Epicurean Vegan

Cover and cook on high for 3 hours OR on low for 6 hours. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Wild Mushroom & Miso Soup
 
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For mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker. This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters---perfect for fighting off the winter chills and colds.
Author:
Serves: 6
Ingredients
  • 1 (1/2 oz) pkg dried porcini mushrooms (I could only find the ¾ oz package, which I used all of)
  • 1 C hot water (I added a bit more since I used more mushrooms)
  • 1 Tbs olive oil
  • 2 leeks, (mostly white parts and a little of the green) sliced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • ½ tsp cracked peppercorns (I used ground---didn't have the peppercorns)
  • 1 bay leaf
  • 8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more--they cook down quite a bit)
  • 8-oz cremini mushrooms, stems removed and quartered (Again, I'd add more)!
  • 6 C vegetable broth
  • 1 C water
  • ¼ C miso
  • Optional: fresh snipped chives
Directions
  1. In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside.
  2. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.
  3. Transfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.
  4. Cover and cook on high for 3 hours OR on low for 6 hours.
  5. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Butternut Squash and Mushroom Lasagna

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Butternut Squash and Mushroom Lasagna -- Epicurean Vegan

Looking for Thanksgiving meal ideas? You’ve come to the right place! This lasagna, is downright amazing—your guests will be demanding the recipe.  A similar dish that would also be great for Stuffed Bird Carcass on the Table Day, would be these Butternut Squash Stuffed Shells with Cashew Cheese. So this dish is definitely less complicated than you might think. I recommend preparing the squash and tofu ricotta ahead of time and keeping them in the fridge until ready to use. Because I didn’t saute the mushrooms, the only things I had to do come suppah-time, was boil the noodles and make the white sauce—both no-brainers . . . I promise. Speaking of noodles, I prefer to use the old fashioned kind simply because the no-boil ones are too short and I have found that they don’t always get cooked completely. Should your noodle preference differ from mine, that’s quite all right . . . you get to make those executive decisions in your own kitchen 🙂 I just like that I can cut the cooked noodles to fit my pan. Either way, this won’t disappoint!

INGREDIENTS:
1 large butternut squash, peeled and diced
4-5 garlic cloves
Olive oil
1/8 C almond milk
4-5 C mixture of shiitake and button mushrooms
Salt and pepper
15 + a few extra lasagna noodles
Tofu ricotta
14-oz tub extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/4 C vegan mozzarella, shredded
White sauce
1/4 C Earth Balance margarine
6 Tbs flour
1 C vegetable broth
1/2 C almond milk
1/4 tsp nutmeg
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 425. To prepare the squash, I recommend peeling the squash and dicing it up. I have found that if you’re going to just puree it anyway, this is the fastest way to roast a butternut squash. As long as you have a decent potato peeler, this step will be a breeze.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganToss in a bowl with a little olive oil and some salt and pepper. I decided I might as well roast some garlic too, so I took about 6 cloves, cut the tops off (leaving them in the skins), placed them on some foil, drizzled some olive oil on them, then loosely wrapped them up.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganSpread the diced squash on a large baking sheet (along with the garlic) and roast for 30 minutes.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganNext, transfer the squash and the garlic cloves (which should slip right out of the skins) into a food processor. Add about an 1/8 C of almond milk and puree. It’s up to you how smooth you want to puree the squash, but I recommend not having too many big chunks remaining. To prepare the ricotta, throw all of the ingredients in a food processor, except the cheese, and puree until smooth. Transfer to a bowl, and if using the cheese, stir it in.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganSlice up the mushrooms. I had just about 4 cups of sliced shiitakes and since we’re obsessed with mushrooms, I decided that wasn’t enough, so I added some white button mushrooms . . . perfect.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganPreheat oven to 375. To begin, I suggest starting the sauce about 5 minutes before you start the water for the noodles. In a medium saucepan, melt the Earth Balance, then whisk in the flour until fully incorporated and you have a thick paste. Add a little broth, then whisk until smooth. Do this until you’ve added all the broth. Whisk it constantly over medium heat until it begins to thicken. Slowly, and bit by bit, add the almond milk, whisking continuously until it thickens. Reduce heat and season with nutmeg, salt, and pepper. Keep an eye on it and don’t let it burn. Hopefully by now, the noodles are about ready. Don’t over-boil them—they’ll cook more once in the oven. Otherwise, they’ll rip while assembling the lasagna. Rinse thoroughly with cold water to keep them from sticking to each other. Ladle some sauce on the bottom of the pan—not a lot; just enough to coat the bottom. I used a 9×13″ baking dish, so I placed 5 noodles vertically in the dish and cut a couple of inches off one end. Spread half of the squash mixture on the lasagna noodles. Then spread a couple of tablespoons of the tofu ricotta on each noodle. (I didn’t use all of the ricotta–I had about a full cup leftover). Next. layer on half of the mushrooms.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganRepeat process with another 5 noodles, the rest of the squash mixture, more ricotta, and the remaining mushrooms. Top with the last 5 noodles and pour sauce on top. (I added a little more almond milk to the sauce because it had gotten a bit thick). Cover with foil and bake for 35-40 minutes. Let it sit for 5-10 minutes, then enjoy!

Butternut Squash and Mushroom Lasagna -- Epicurean Vegan

Butternut Squash and Mushroom Lasagna
 
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This lasagna, is downright amazing---your guests will be demanding the recipe. A similar dish that would also be great for Stuffed Bird Carcass on the Table Day, would be these Butternut Squash Stuffed Shells with Cashew Cheese. So this dish is definitely less complicated than you might think. I recommend preparing the squash and tofu ricotta ahead of time and keeping them in the fridge until ready to use. Because I didn't saute the mushrooms, the only things I had to do come suppah-time, was boil the noodles and make the white sauce---both no-brainers . . . I promise. Speaking of noodles, I prefer to use the old fashioned kind simply because the no-boil ones are too short and I have found that they don't always get cooked completely. Should your noodle preference differ from mine, that's quite all right . . . you get to make those executive decisions in your own kitchen 🙂 I just like that I can cut the cooked noodles to fit my pan. Either way, this won't disappoint!
Author:
Serves: 6-8
Ingredients
  • 1 large butternut squash, peeled and diced
  • 4-5 garlic cloves
  • Olive oil
  • ⅛ C almond milk
  • 4-5 C mixture of shiitake and button mushrooms
  • Salt and pepper
  • 15 + a few extra lasagna noodles
  • Tofu ricotta
  • 14-oz tub extra firm tofu, drained and pressed
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • Optional: ¼ C vegan mozzarella, shredded
  • White sauce
  • ¼ C Earth Balance margarine
  • 6 Tbs flour
  • 1 C vegetable broth
  • ½ C almond milk
  • ¼ tsp nutmeg
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 425.
  2. To prepare the squash, I recommend peeling the squash and dicing it up. I have found that if you're going to just puree it anyway, this is the fastest way to roast a butternut squash. As long as you have a decent potato peeler, this step will be a breeze.
  3. Toss in a bowl with a little olive oil and some salt and pepper. I decided I might as well roast some garlic too, so I took about 6 cloves, cut the tops off (leaving them in the skins), placed them on some foil, drizzled some olive oil on them, then loosely wrapped them up.
  4. Spread the diced squash on a large baking sheet (along with the garlic) and roast for 30 minutes.
  5. Next, transfer the squash and the garlic cloves (which should slip right out of the skins) into a food processor. Add about an ⅛ C of almond milk and puree. It's up to you how smooth you want to puree the squash, but I recommend not having too many big chunks remaining.
  6. To prepare the ricotta, throw all of the ingredients in a food processor, except the cheese, and puree until smooth. Transfer to a bowl, and if using the cheese, stir it in.
  7. Slice up the mushrooms. I had just about 4 cups of sliced shiitakes and since we're obsessed with mushrooms, I decided that wasn't enough, so I added some white button mushrooms . . . perfect.
  8. Preheat oven to 375.
  9. To begin, I suggest starting the sauce about 5 minutes before you start the water for the noodles. In a medium saucepan, melt the Earth Balance, then whisk in the flour until fully incorporated and you have a thick paste. Add a little broth, then whisk until smooth. Do this until you've added all the broth. Whisk it constantly over medium heat until it begins to thicken. Slowly, and bit by bit, add the almond milk, whisking continuously until it thickens. Reduce heat and season with nutmeg, salt, and pepper. Keep an eye on it and don't let it burn.
  10. Hopefully by now, the noodles are about ready. Don't over-boil them---they'll cook more once in the oven. Otherwise, they'll rip while assembling the lasagna. Rinse thoroughly with cold water to keep them from sticking to each other.
  11. Ladle some sauce on the bottom of the pan---not a lot; just enough to coat the bottom. I used a 9x13" baking dish, so I placed 5 noodles vertically in the dish and cut a couple of inches off one end. Spread half of the squash mixture on the lasagna noodles. Then spread a couple of tablespoons of the tofu ricotta on each noodle. (I didn't use all of the ricotta--I had about a full cup leftover). Next. layer on half of the mushrooms.
  12. Repeat process with another 5 noodles, the rest of the squash mixture, more ricotta, and the remaining mushrooms. Top with the last 5 noodles and pour sauce on top. (I added a little more almond milk to the sauce because it had gotten a bit thick).
  13. Cover with foil and bake for 35-40 minutes.
  14. Let it sit for 5-10 minutes, then enjoy!

Gnocchi with Roasted Vegetables

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Gnocchi with Roasted Vegetables -- Epicurean VeganMy mom made this dish for me a few weeks ago and I’ve been anxious to make it for the family. It’s so easy to prepare. The only difficult part was actually finding this fancy little product . .

Knorr Homestyle Vegetable Stock, Gnocchi with Roasted Vegetables -- Epicurean VeganMy mom had used Knorr’s Vegetable Homestyle Stock, but I had a hell of time finding it—or I should say, finding the vegetable flavor. Of course the beef, chicken, and low-sodium chicken ones seemed to be available, but us vegemites seem to get left out. I eventually found them at Safeway, but only one of the two Safeways in town (Taft and Drake for you locals). Anyway, this stock is ideal for this dish. It’s extremely concentrated; like a paste, so all I had to do was add a little water, and volia! it was ready.

The gnocchi on the other hand, was pretty easy to find . . .

Delallo Potato Gnocchi, Gnocchi with Roasted Vegetables -- Epicurean Vegan

INGREDIENTS:
1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi

DIRECTIONS:
Preheat the oven to 400. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don’t want the veggies dripping with oil; use enough to just barely coat them. Season with salt and pepper. Transfer to a baking sheet. I used two pans—the vegetables won’t roast evenly if the pan is too crowded; they’ll steam instead.

Gnocchi with Roasted Vegetables -- Epicurean VeganI roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper). All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.  In a small measuring cup, combine two tubs of the Knorr stock with about 1/2 C of water. Heat in the microwave for about a minute.

Gnocchi with Roasted Vegetables -- Epicurean VeganThe gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured 1/4 C of the stock to each pan and coated everything well. I ended up combining both pans into one . . .

Gnocchi with Roasted Vegetables -- Epicurean VeganThat’s it! So delicious . . . enjoy!

Gnocchi with Roasted Vegetables
 
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Author:
Serves: 6-8
Ingredients
  • 1 butternut squash, peeled and diced
  • 1 large red onion, cut into big slices
  • 1 large zucchini, cubed
  • 1 large yellow squash, cubed
  • 2 C carrots, cut into cubes/chunks
  • 2-3 C mushrooms, quartered
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 2 tubs of Knorr Vegetable Homestyle Stock
  • 2 (16-oz) pkgs. gnocchi
Directions
  1. Preheat the oven to 400.
  2. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl.
  3. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don't want the veggies dripping with oil; use enough to just barely coat them.
  4. Season with salt and pepper.
  5. Transfer to a baking sheet. I used two pans---the vegetables won't roast evenly if the pan is too crowded; they'll steam instead.
  6. I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper).
  7. All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.
  8. In a small measuring cup, combine two tubs of the Knorr stock with about ½ C of water. Heat in the microwave for about a minute
  9. The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured ¼ C of the stock to each pan and coated everything well. I ended up combining both pans into one.
  10. Enjoy!

Mexican Stuffed Shells

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Mexican Stuffed Shells -- Epicurean VeganI had been seeing recipes for this dish floating around and decided to try make my own vegan version. You might not think to combine pasta and Mexican food, but it’s not unlike my Mexican Pasta Casserole. Easy and delicious!

INGREDIENTS:

Lightlife Ground Crumbles

Filling:
1 Tbs olive oil
1 (12-oz) pkg. LightLife veggie crumbles (or other ground “meat” of your choice)
1 C onion, diced small
1/2 red bell pepper, diced small
1 packet taco seasoning
1/2 C cilantro, minced
2 Tbs lime juice
Sauce:
1 (15-oz) can tomato sauce
2 tsp Ancho chili powder (or other chili powder)
1 tsp oregano
1 tsp cumin
1 tsp sugar
1 tsp salt
3 cloves garlic
2 jarred roasted red peppers
1 (4-oz) can diced green chilies
The rest:
1 box jumbo shells (approx 45 shells)
1/2 C green onions, sliced
1 (4-oz) can sliced black olives
Vegan shredded cheese
Optional: vegan sour cream, salsa

DIRECTIONS:
Preheat the oven to 350.  In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown. Add the veggie crumbles and cook another 5-7 minutes. I mixed the taco seasoning with about a 1/2 C of water and poured it into the skillet and combined it with the veggie mixture. Stir in the cilantro and lime juice and remove from the heat. Let it cool.

Mexican Stuffed Shells -- Epicurean VeganMeanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat. Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).

Mexican Stuffed Shells -- Epicurean VeganPlace about a 1/4 C of the sauce on the bottom of a 15″ baking dish. Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover. Top with remaining sauce, green onions, olives, and cheese.

Mexican Stuffed Shells -- Epicurean VeganCover and bake for 30 minutes. Enjoy!

Mexican Stuffed Shells -- Epicurean Vegan

Mexican Stuffed Shells
 
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Author:
Serves: 6-8
Ingredients
  • Filling:
  • 1 Tbs olive oil
  • 1 (12-oz) pkg. LightLife veggie crumbles (or other ground "meat" of your choice)
  • 1 C onion, diced small
  • ½ red bell pepper, diced small
  • 1 packet taco seasoning
  • ½ C cilantro, minced
  • 2 Tbs lime juice
  • Sauce:
  • 1 (15-oz) can tomato sauce
  • 2 tsp Ancho chili powder (or other chili powder)
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cloves garlic
  • 2 jarred roasted red peppers
  • 1 (4-oz) can diced green chilies
  • The rest:
  • 1 box jumbo shells (approx 45 shells)
  • ½ C green onions, sliced
  • 1 (4-oz) can sliced black olives
  • Vegan shredded cheese
  • Optional: vegan sour cream, salsa
Directions
  1. Preheat the oven to 350.
  2. In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown.
  3. Add the veggie crumbles and cook another 5-7 minutes.
  4. I mixed the taco seasoning with about a ½ C of water and poured it into the skillet and combined it with the veggie mixture.
  5. Stir in the cilantro and lime juice and remove from the heat.
  6. Let it cool.
  7. Meanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat.
  8. Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).
  9. Place about a ¼ C of the sauce on the bottom of a 15" baking dish.
  10. Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover.
  11. Top with remaining sauce, green onions, olives, and cheese.
  12. Cover and bake for 30 minutes. Enjoy!

Sugar-Glazed Zucchini Bread

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Sugar-Glazed Zucchini Bread -- Epicurean Vegan

Ah . . . Fall, the changing of the leaves, and the smell of baking zucchini bread. Not bad for a Friday afternoon. Then of course, eating the sugar-crusted bread! This is a very easy bread to throw together and great for sharing!

INGREDIENTS:
6 Tbs flax meal
1/2 C warm water
4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
2 C brown sugar
1/2 C applesauce
1/4 C oil
1 tsp vanilla
1/8 C almond milk
3 C regular flour
1/2 tsp baking soda
1 Tbs baking powder
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
Glaze:
1 Tbs Earth Balance margarine, melted
1/4 C brown sugar
3 Tbs almond milk

DIRECTIONS:
Preheat oven to 350.  In a small bowl whisk together the flax meal and warm water; set aside. Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans. Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center . . .

Sugar-Glazed Zucchini Bread -- Epicurean Vegan

Just before this, of course, whip up the glaze.  Whisk together the ingredients and brush the tops of the bread with it. Bake it again for another 7-10 minutes.

Sugar-Glazed Zucchini Bread -- Epicurean VeganLet them cool for 10-15 minutes before removing from the pans. Slice and enjoy!

Sugar-Glazed Zucchini Bread -- Epicurean Vegan

Sugar-Glazed Zucchini Bread
 
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Author:
Ingredients
  • 6 Tbs flax meal
  • ½ C warm water
  • 4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
  • 2 C brown sugar
  • ½ C applesauce
  • ¼ C oil
  • 1 tsp vanilla
  • ⅛ C almond milk
  • 3 C regular flour
  • ½ tsp baking soda
  • 1 Tbs baking powder
  • 1 Tbs cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • Glaze:
  • 1 Tbs Earth Balance margarine, melted
  • ¼ C brown sugar
  • 3 Tbs almond milk
Directions
  1. Preheat oven to 350.
  2. In a small bowl whisk together the flax meal and warm water; set aside.
  3. Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well.
  4. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans.
  6. Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center
  7. Just before this, of course, whip up the glaze. Whisk together the ingredients and brush the tops of the bread with it.
  8. Bake it again for another 7-10 minutes.
  9. Let them cool for 10-15 minutes before removing from the pans. Slice and enjoy!

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