Epicurean Vegan

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Bowties with Veggies and Roasted Garlic Ricotta

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Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganI’m so happy there are some leftovers! The original recipe uses real ricotta, but not only did I make use my go-to ricotta recipe, I also added/omitted some ingredients. Ricotta cheese has so much fat it’s ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you’ll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it’s really not. It’s so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you’ll find this is a great main meal or side dish that will please even picky eaters.

INGREDIENTS:
Tofu-Ricotta:
14-oz pkg 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: 1/2 C Daiya Mozzarella shreds
The rest:
1 lb bow-tie pasta (any variety would be fine)
6 cloves of garlic (or more if you want)
Olive oil
1-1/2 C cherry tomatoes, halved
4-6 C fresh spinach, chopped
2 C mushrooms, sliced and sauteed
Salt and pepper, to taste
1/4 C reserved pasta-cooking water

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean Vegan

DIRECTIONS:
To roast the garlic, preheat the oven to 425. Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganMeanwhile, however, prepare your other ingredients. To make the “ricotta,” combine all of the ingredients in a food processor, but don’t blend it yet until the garlic is done. You’ll want to add the garlic cloves and blend everything together, along with the 1/4 C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started. Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil. Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganDrain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean VeganAdd the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!

Bowties with Veggies and Roasted Garlic Ricotta -- Epicurean Vegan

Bowties with Veggies and Roasted Garlic Ricotta
 
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Ricotta cheese has so much fat it's ridiculous (10 g/fat, 6 g/saturated fat) so even if you do eat dairy, I urge you to try my tofu-version that contains 5 grams of fat, and only 1 gram of saturated fat. Plus, you'll also benefit from the protein and the no cholesterol! Also, if you think roasting garlic is a pain, it's really not. It's so easy to do and takes only 30 minutes, in which time, you can prepare all of your ingredients. Ideally, if you can roast the garlic and make the ricotta the day before, it will be even more flavorful by the time you make this dish. I think you'll find this is a great main meal or side dish that will please even picky eaters.
Author:
Serves: 6
Ingredients
  • Tofu-Ricotta:
  • 14-oz pkg 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: ½ C Daiya Mozzarella shreds
  • The rest:
  • 1 lb bow-tie pasta (any variety would be fine)
  • 6 cloves of garlic (or more if you want)
  • Olive oil
  • 1-1/2 C cherry tomatoes, halved
  • 4-6 C fresh spinach, chopped
  • 2 C mushrooms, sliced and sauteed
  • Salt and pepper, to taste
  • ¼ C reserved pasta-cooking water
Directions
  1. To roast the garlic, preheat the oven to 425.
  2. Cut off the tips of each garlic clove and place on a piece of foil; drizzle with olive oil. Wrap up loosely in the foil, place on a small baking sheet, and roast for about 30 minutes. Set aside and let cool.
  3. Meanwhile, however, prepare your other ingredients. To make the "ricotta," combine all of the ingredients in a food processor, but don't blend it yet until the garlic is done. You'll want to add the garlic cloves and blend everything together, along with the ¼ C of the reserved pasta-cooking water. So until the garlic is ready, at least throw together the ingredients to get started.
  4. Cook the pasta according to package instructions while you saute the mushrooms in a small pan with a teaspoon of olive oil.
  5. Chop your spinach, slice those tomatoes, and finish off the ricotta by adding the newly roasted garlic and water. (For the garlic cloves, gently squeeze an end and the skins should come right off, then discard.)
  6. Drain the pasta and rinse with hot water to remove as much starch as possible. Return the pot to the stove and over medium-low heat, add the spinach, tomatoes, and mushrooms; saute with a smidgen of water until wilted and heated through.
  7. Add the pasta and ricotta and combine everything thoroughly, season with salt and pepper, and enjoy!

Rosemary Drop Biscuits

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Rosemary Drop Biscuits -- Epicurean VeganThe rain is continuing to wreak havoc on our state. It took a break yesterday, but started up again last night and hasn’t let up since. Tomorrow is shaping up to be another day off for the Ninth Grader. We are so lucky where we’re at right now, that we aren’t experiencing flooding in my neighborhood, but other sections aren’t fairing as well. We’re so thankful we’re not in Lyons, Estes Park, Boulder, and other mountain towns where people have lost their homes. Hundreds of people are unaccounted for. Please keep Colorado and those affected by the floods in your thoughts!

We’re grateful to be warm, dry and safe in our home and able to have veggie chili simmering in the crock pot, listening to music, and spending our day together. The Ninth Grader made these the other night for dinner and I wanted to share them all of you—an easy addition to any meal.

INGREDIENTS:
1 C whole wheat pastry flour
2/3 C flour
1 Tbs baking powder
1/2 tsp salt
1/3 C Earth Balance, melted
2/3 C almond milk
1 Tbs dried rosemary

DIRECTIONS:
Preheat oven to 375. Lightly grease a baking sheet. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It’ll be sticky, but that’s okay; just incorporate everything the best you can.

Rosemary Drop Biscuits -- Epicurean VeganWe had a very curious visitor stop by . . .

Rosemary Drop Biscuits -- Epicurean VeganTake 1/4 C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.

Rosemary Drop Biscuits -- Epicurean VeganBake 12-15 minutes, or until they begin to brown around the edges.  Enjoy!

Rosemary Drop Biscuits -- Epicurean Vegan

Rosemary Drop Biscuits
 
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Author:
Serves: 12
Ingredients
  • 1 C whole wheat pastry flour
  • ⅔ C flour
  • 1 Tbs baking powder
  • ½ tsp salt
  • ⅓ C Earth Balance, melted
  • ⅔ C almond milk
  • 1 Tbs dried rosemary
Directions
  1. Preheat oven to 375.
  2. Lightly grease a baking sheet.
  3. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It'll be sticky, but that's okay; just incorporate everything the best you can.
  4. Take ¼ C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.
  5. Bake 12-15 minutes, or until they begin to brown around the edges. Enjoy!

Vegan French Onion Soup

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Vegan French Onion Soup -- Epicurean VeganI’ll be honest, I never really ate French onion soup before my vegan days, so I’m not sure how it’s supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn’t care for the vegan cheese—he admitted that the  real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn’t seem to be a problem for me, which I’m thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins’ trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.

INGREDIENTS:
3 Tbs olive oil
2 extra large onions, sliced (about 8 cups)
4 C water (or broth)
1/3 C miso
3 Tbs water or broth
1 Tbs thyme
Black pepper (and salt, if needed)
Vegan cheese
Croutons
1/2 a loaf of sourdough or French bread or baguette, sliced
Olive oil

DIRECTIONS:

Vegan French Onion Soup -- Epicurean VeganHeat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.

Vegan French Onion Soup -- Epicurean VeganMeanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.

Vegan French Onion Soup -- Epicurean VeganIn a small bowl, combine the miso, thyme and tablespoons of water or broth.

Vegan French Onion Soup -- Epicurean VeganAdd the water/broth and miso mixture to the onions and bring to a boil.

Vegan French Onion Soup -- Epicurean VeganFill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices:

Vegan French Onion Soup -- Epicurean VeganPlace the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.

Vegan French Onion Soup -- Epicurean VeganEnjoy!

Vegan French Onion Soup -- Epicurean Vegan

Vegan French Onion Soup
 
Print
I'll be honest, I never really ate French onion soup before my vegan days, so I'm not sure how it's supposed to taste. My guys were the ones to decide if this one passed the test. The Ninth Grader liked it a lot, but found it a little salty (I used broth and miso). The Husband liked it, but didn't care for the vegan cheese---he admitted that the real cheese is what made it so great before. I myself, loved the vegan cheese and I found that it all worked so well. Of course, the salt-factor didn't seem to be a problem for me, which I'm thinking is because I spent the day (from 8 a.m. to 1 p.m.) walking over 15 miles along one of Fort Collins' trails and pretty much sweated out any salt, so I was needing it! You can certainly just use water for this recipe. This recipe serves 3.
Author:
Serves: 3
Ingredients
  • 3 Tbs olive oil
  • 2 extra large onions, sliced (about 8 cups)
  • 4 C water (or broth)
  • ⅓ C miso
  • 3 Tbs water or broth
  • 1 Tbs thyme
  • Black pepper (and salt, if needed)
  • Vegan cheese
  • Croutons
  • ½ a loaf of sourdough or French bread or baguette, sliced
  • Olive oil
Directions
  1. Heat the 3 tablespoons of oil in a large soup pot and add the onions. Cook them over medium heat for about 30-40 minutes, or until they soften and begin to brown.
  2. Meanwhile, make the croutons. Lay them out on a baking sheet, brush with oil and place under the broiler until browned. Flip them, brush with oil and broil again.
  3. In a small bowl, combine the miso, thyme and tablespoons of water or broth.
  4. Add the water/broth and miso mixture to the onions and bring to a boil.
  5. Fill bowls with the soup, top with the croutons and cover with cheese. I used the Daiya shreds and also sliced up some of the Daiya Swiss slices
  6. Place the bowls onto a baking sheet and place under the broiler for just 1-2 minutes.

My “New” Chairs

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This post sort of has to do with food. We sit on these “new” chairs while eating delicious vegan food . . .

Our dining room chairs were beginning to show their age and I had already reupholstered them once before. We had inherited a new table, but the chairs didn’t match. *GASP*! Can you imagine?! 😉 The set had been a housewarming gift when we bought our first house back in 2002, so when we went shopping, we had no idea how dang expensive good quality chairs were. We would have paid anywhere between $800-$2000 for 6 chairs. In the end, I decided to go all DIY on them . . .

Upcycling Dining Room Chairs -- Epicurean Vegan

Between fabric (worth waiting for a sale–saved 50%), paint, and supplies, I spent $102—for all six chairs. Don’t you love recycling?!

I chose to accent two of the six chairs with this fabulous patterned yellow fabric; the others in the gray chevron.

Upcycling Dining Room Chairs -- Epicurean Vegan

Upcycling Dining Room Chairs -- Epicurean Vegan

Sure, there’s work involved, but I had these babies done in less than 3 days. My search is now on for a rug, which unfortunately, I don’t think I can whip up from anything I have already. Any recommendations for a durable, earth-friendly rug?

Meatless Mushroom Ragu

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Meatless Mushroom Ragu -- Epicurean VeganHello! I didn’t forget about all of you; I’ve had a very busy month of traveling. I spent a couple of weeks traveling around Northern California on a little book tour—you can read about it HERE if you’d like. I now get to spend 8 days in New York City this month with my dear friends Kerrie and Nicole! I’ve thrilled to be going on this trip, especially since I’ve never been to the Big Apple. I’m hoping I get a chance to check out some of Alicia Silverstone’s favorite NYC vegan eateries while I’m there. Any recommendations of your own?

In the meantime, I’ve been enjoying not living out of a suitcase for a few days and I finally got back in the kitchen. I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we’re not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day—a real time-saver. There wasn’t much to do the night before, so I threw it all together in about 15 minutes around noon.

INGREDIENTS:
1 Tbs olive oil
1/2 C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

DIRECTIONS:
In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.

Meatless Mushroom Ragu -- Epicurean VeganTransfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.

Meatless Mushroom Ragu -- Epicurean VeganTransfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.

Meatless Mushroom Ragu -- Epicurean VeganServe over cooked pasta and top with fresh basil. Enjoy!

Meatless Mushroom Ragu -- Epicurean Vegan

Meatless Mushroom Ragu
 
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I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we're not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day---a real time-saver. There wasn't much to do the night before, so I threw it all together in about 15 minutes around noon.
Author:
Serves: 4-6
Ingredients
  • 1 Tbs olive oil
  • ½ C onion, diced small
  • 3 cloves garlic, minced
  • 2 Field Roast sausages, Italian Seasonings flavor, crumbled
  • 1 28-oz can fire-roasted crushed tomatoes, undrained
  • 2 C mushrooms, chopped
  • Salt and pepper, to taste
  • 1 Tbs balsamic vinegar
  • 3 Tbs port wine
  • Chopped fresh basil
  • Optional ingredients: diced zucchini and/or bell pepper
  • 1 lb Rigatoni pasta
Directions
  1. In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.
  2. Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.
  3. Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.
  4. Serve over cooked pasta and top with fresh basil. Enjoy!

Stuffed Shells with Butternut Squash and Cashew Cheese

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Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganA BIG thank you goes out to Luminous Vegans for this outstanding recipe. When I saw it a couple of weeks ago, it immediately bookmarked it. This also reminds me a bit of the Sweet Potato Ravioli I made a while back, which was also a favorite. Everyone loved this—a keeper for sure. The only thing I did different was made a full box of jumbo shells (about 40 shells), otherwise, I followed the recipe as it was. These are not overly squashy tasting, thanks to the amazing cashew cheese. You can make the filling ahead of time and store it in the fridge until ready to use, which is a time saver, but not a must. From start to finish, it took me about an hour and a half of (easy) prep and cook time.

INGREDIENTS:
1 box jumbo shells
1 large butternut squash
1/3 C chives, chopped
1/3 C basil, chopped
salt and pepper
1 jar marinara sauce
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 Tbs almond milk (I did add about another tablespoon)
1 tsp tahini (I accidentally used a tablespoon, hence, the extra almond milk, but it all worked out)
1/2 Tbs onion powder
1 tsp salt

DIRECTIONS:
Preheat the oven to 450. Cut the butternut squash in half. Roast for 30-45 minutes. Oven temps and cooking times vary, so check after 30 minutes; the squash should be tender and soft.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganMeanwhile, in a food processor, combine all of the cashew cheese ingredients and puree until smooth. Pretty easy. In a medium bowl, combine the chives, basil, squash and about 1/2 to 3/4 C of the cashew cheese.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganSeason with salt and pepper.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganOf course, while all this is going on, boil the shells (10-15 minutes). Once drained, stuff each shell with the filling. Don’t get too heavy handed—you can always add more to any of the shells.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganLayer on the jarred marinara sauce. I used about 3/4 of a jar. The rest will be great for a quick spaghetti lunch this week.

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean VeganBake at 350 for about 15 minutes. Enjoy!

Stuffed Shells with Butternut Squash and Cashew Cheese -- Epicurean Vegan

Stuffed Shells with Butternut Squash and Cashew Cheese
 
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A BIG thank you goes out to Luminous Vegans for this outstanding recipe. When I saw it a couple of weeks ago, it immediately bookmarked it. This also reminds me a bit of the Sweet Potato Ravioli I made a while back, which was also a favorite. Everyone loved this---a keeper for sure. The only thing I did different was made a full box of jumbo shells (about 40 shells), otherwise, I followed the recipe as it was. These are not overly squashy tasting, thanks to the amazing cashew cheese. You can make the filling ahead of time and store it in the fridge until ready to use, which is a time saver, but not a must. From start to finish, it took me about an hour and a half of (easy) prep and cook time.
Author:
Ingredients
  • 1 box jumbo shells
  • 1 large butternut squash
  • ⅓ C chives, chopped
  • ⅓ C basil, chopped
  • salt and pepper
  • 1 jar marinara sauce
  • 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 Tbs almond milk (I did add about another tablespoon)
  • 1 tsp tahini (I accidentally used a tablespoon, hence, the extra almond milk, but it all worked out)
  • ½ Tbs onion powder
  • 1 tsp salt
Directions
  1. Preheat the oven to 450. Cut the butternut squash in half. Roast for 30-45 minutes. Oven temps and cooking times vary, so check after 30 minutes; the squash should be tender and soft
  2. Meanwhile, in a food processor, combine all of the cashew cheese ingredients and puree until smooth. Pretty easy. In a medium bowl, combine the chives, basil, squash and about ½ to ¾ C of the cashew cheese. Season with salt and pepper.
  3. Of course, while all this is going on, boil the shells (10-15 minutes). Once drained, stuff each shell with the filling. Don't get too heavy handed---you can always add more to any of the shells.
  4. Layer on the jarred marinara sauce. I used about ¾ of a jar. The rest will be great for a quick spaghetti lunch this week.
  5. Bake at 350 for about 15 minutes. Enjoy!

Vegan Oven Tacos

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Vegan Oven Tacos -- Epicurean VeganEvery week, when I’m writing up a grocery list, I always ask for dinner suggestions. It never fails. “Tacos.” It’s become a joke around here. When I saw this recipe on Pinterest for Oven Tacos, I knew my hegans would be very happy with a vegan version. These were definitely a hit. I had to laugh when the original recipe said that after the ground beef is cooked (yack!) “drain the liquid.” Oh, just say what it is! Grease! Melted animal fat! Ahhh . . . I love it; being vegan means never having to say, “drain the liquid/grease/fat.” Speaking of which, the Boca crumbles have zero fat, I use “no fat” refried beans, and there is no fat in the tomato sauce. Obviously, these aren’t totally fat free, but can you imagine the fat content alone in the original ones? Yikes! So, not only are these amazing, they’re actually healthy for you. I’ve discovered these great whole grain taco shells that really are delicious. Psst . . . by the way, this makes A LOT. I made 13 tacos and had some filling left over, so I recommend either serving these to a crowd, or freezing half the filling for the next taco night.

Vegan Oven Tacos -- Epicurean Vegan

 

INGREDIENTS:
1 bag Boca Crumbles
1/2 large onion, chopped
1 Tbs olive oil
1  15-oz can no fat refried beans
1 small can diced green chilies
1 packet taco seasoning
1  8-oz can tomato sauce
Daiya cheese shreds
13-14 taco shells
Toppings:
green onion, sliced
sliced black olives
fresh cilantro, chopped
diced tomatoes
guacamole or diced avocado
salsa

DIRECTIONS:
Preheat the oven to 400. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through. (No need to drain any “liquid”)! In a small bowl or measuring cup, combine the seasoning mix with 1/2 to 3/4 C of water;  stir into the Boca mixture. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.

Vegan Oven Tacos -- Epicurean VeganFill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos—enough to fill a 9×13 baking dish, so if you’re making more, you’ll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they’re baked). Sprinkle with some Daiya cheese.

Vegan Oven Tacos -- Epicurean VeganBake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy—best of both worlds!

Vegan Oven Tacos -- Epicurean VeganLoad them up with your favorite toppings and enjoy!

Vegan Oven Tacos

Vegan Oven Tacos
 
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Author:
Serves: 12-13
Ingredients
  • 1 bag Boca Crumbles
  • ½ large onion, chopped
  • 1 Tbs olive oil
  • 1 15-oz can no fat refried beans
  • 1 small can diced green chilies
  • 1 packet taco seasoning
  • 1 8-oz can tomato sauce
  • Daiya cheese shreds
  • 13-14 taco shells
  • Toppings:
  • green onion, sliced
  • sliced black olives
  • fresh cilantro, chopped
  • diced tomatoes
  • guacamole or diced avocado
  • salsa
Directions
  1. Preheat the oven to 400.
  2. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through.
  3. In a small bowl or measuring cup, combine the seasoning mix with ½ to ¾ C of water; stir into the Boca mixture.
  4. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.
  5. Fill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos---enough to fill a 9x13 baking dish, so if you're making more, you'll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they're baked). Sprinkle with some Daiya cheese.
  6. Bake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy---best of both worlds!
  7. Load them up with your favorite toppings and enjoy!

Creamy Dill and Chive Potato Salad

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Creamy Dill & Chive Potato Salad -- Epicurean VeganWhat better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we’ll be in the mid-80s this week. Oh well, much better than snow.

INGREDIENTS:
2 lbs red potatoes, cubed
2 tsp Better than Bouillon paste (optional)
6 celery stalks, sliced
1 C green onions, sliced
1/2 C parsley, minced
Sauce:
1/2 C vegan mayo
1/3 C vegan sour cream
2 Tbs Dijon mustard
2 Tbs garlic powder
3 Tbs apple cider vinegar
1/2 C dill, chopped
1/2 C chives, chopped
1 tsp salt
1/2 tsp black pepper

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

DIRECTIONS:
I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn’t the end of the world; it’ll actually make the salad even creamier (which is actually how mine turned out). It’s all a matter of preference. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.

Creamy Dill & Chive Potato Salad -- Epicurean VeganI suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

Creamy Dill and Chive Potato Salad
 
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What better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we'll be in the mid-80s this week. Oh well, much better than snow.
Author:
Serves: 8-10
Ingredients
  • 2 lbs red potatoes, cubed
  • 2 tsp Better than Bouillon paste (optional)
  • 6 celery stalks, sliced
  • 1 C green onions, sliced
  • ½ C parsley, minced
  • Sauce:
  • ½ C vegan mayo
  • ⅓ C vegan sour cream
  • 2 Tbs Dijon mustard
  • 2 Tbs garlic powder
  • 3 Tbs apple cider vinegar
  • ½ C dill, chopped
  • ½ C chives, chopped
  • 1 tsp salt
  • ½ tsp black pepper
Directions
  1. I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn't the end of the world; it'll actually make the salad even creamier (which is actually how mine turned out). It's all a matter of preference.
  2. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside.
  3. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.
  4. Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.
  5. I suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

 

 

Tofu Sliders

by

Tofu Sliders -- Epicurean Vegan

This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called “Kung Pao Sliders,” but I’m not sure where the kung pao is because they weren’t spicy at all—the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I’ll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it “Frasian” dining . . .)

INGREDIENTS:
Sliders:
1 14-oz pkg extra firm tofu, patted dry
4 Tbs low-sodium soy sauce (I used tamari)
2 Tbs natural cane sugar
2 tsp toasted sesame oil
1 tsp cornstarch
(I also added 1 Tbs yellow miso)
slider buns
Slaw:
3 Tbs low-sodium soy sauce (or tamari)
2 Tbs vegan mayo
2 Tbs creamy peanut butter
5 tsp natural cane sugar (I reduced this to 2 tsp)
2 Tbs rice vinegar
2 tsp toasted sesame oil
1 clove garlic, minced
1/8 tsp black pepper
4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left—unless you’re fine with that)
2 medium (I recommend small ones) zucchini, julienned*
1/4 C dry-roasted peanuts, chopped
Optional: sriacha or other hot sauce for some heat
*Another option is to use a peeler and make ribbons of carrots and zucchini—this can be much easier than julienning them.

DIRECTIONS:
I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I’ll make larger cuts.)

Tofu Sliders -- Epicurean Vegan

In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.

Tofu Sliders -- Epicurean Vegan

Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.

Tofu Sliders -- Epicurean Vegan

Preheat oven to 375. Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.

Tofu Sliders -- Epicurean Vegan

Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they’re not burnt to a crisp. On to assembling them . . .

Tofu Sliders -- Epicurean Vegan

Add about 2 Tbs of slaw and you’re ready to eat! Enjoy!

Tofu Sliders -- Epicurean Vegan

Tofu Sliders
 
Print
This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called "Kung Pao Sliders," but I'm not sure where the kung pao is because they weren't spicy at all---the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I'll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it "Frasian" dining . . .)
Author:
Serves: 6
Ingredients
  • Sliders:
  • 1 14-oz pkg extra firm tofu, patted dry
  • 4 Tbs low-sodium soy sauce (I used tamari)
  • 2 Tbs natural cane sugar
  • 2 tsp toasted sesame oil
  • 1 tsp cornstarch
  • (I also added 1 Tbs yellow miso)
  • slider buns
  • Slaw:
  • 3 Tbs low-sodium soy sauce (or tamari)
  • 2 Tbs vegan mayo
  • 2 Tbs creamy peanut butter
  • 5 tsp natural cane sugar (I reduced this to 2 tsp)
  • 2 Tbs rice vinegar
  • 2 tsp toasted sesame oil
  • 1 clove garlic, minced
  • ⅛ tsp black pepper
  • 4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left---unless you're fine with that)
  • 2 medium (I recommend small ones) zucchini, julienned*
  • ¼ C dry-roasted peanuts, chopped
  • Optional: sriacha or other hot sauce for some heat
  • *Another option is to use a peeler and make ribbons of carrots and zucchini---this can be much easier than julienning them.
Directions
  1. I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I'll make larger cuts.)
  2. In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.
  3. Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.
  4. Preheat oven to 375.
  5. Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.
  6. Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they're not burnt to a crisp.
  7. To assemble, serve on buns with a scoop of slaw. Enjoy!

Vegan Baked Jalapeno Poppers

by

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

The Eighth Grader and I have been wanting to try making these for a while, but we kept forgetting. We were to bring an appetizer to a dinner the other night and finally! I remembered these. Not only that, our friends love jalapenos, so these were ideal. They were literally gone in about 5 minutes. They were so easy to make, too, so I’ll be bringing them to the next get together.

INGREDIENTS:
10 jalapeno peppers
Filling:
6-oz vegan cream cheese
1/2 C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2-3  Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
3/4 C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko

DIRECTIONS:
Preheat the oven to 375. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

To prepare the coating, I didn’t measure out the egg-replacer powder and water .  .  . sorry. But I can tell you, I used about 1/3 C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about 1/2 to 3/4 C of almond milk.  Next, combine the flour and nutritional yeast in a shallow bowl.

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

In another shallow bowl, pour in the panko. So here’s the process:

Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

And guess what . . .  it’s snowing! Again! I’m so over it.

DSC07655

Luckily, the veggies we planted in March are doing fine. Of course, we had to cover them again last night, but we should only be getting 3 inches at the most.  I suppose the good thing is that this will help with this summer’s fire danger. But still . . . why can’t it just rain?!

Vegan Baked Jalapeno Poppers
 
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Author:
Ingredients
  • 10 jalapeno peppers
  • Filling:
  • 6-oz vegan cream cheese
  • ½ C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2-3 Tbs vegan bacon bits
  • Coating:
  • Egg-replacer powder + water
  • almond milk
  • Breading:
  • ¾ C flour (any variety)
  • 4 Tbs nutritional yeast
  • 1 to 1-1/2 C panko
Directions
  1. Preheat the oven to 375.
  2. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside.
  3. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).
  4. To prepare the coating, I didn't measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about ⅓ C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about ½ to ¾ C of almond milk.
  5. Next, combine the flour and nutritional yeast in a shallow bowl.
  6. In another shallow bowl, pour in the panko. So here's the process:
  7. Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.
  8. Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

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