Epicurean Vegan

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Quinoa with Dried Apricots and Black Beans

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Quinoa with Dried Apricots & Black Beans -- Epicurean Vegan

The next time someone asks you, “Where do you get your protein?” you can (politely) point out this dish as one of numerous options. Quinoa is a complete protein, meaning it contains all 9 amino acids essential to human health. It offers up roughly 8 grams of protein per cup and also passes along calcium, iron, folate, manganese, and other vitamins. Black beans also carry nearly 15 grams of protein per cup, so add some veggies and you have healthy lunch!

INGREDIENTS:
1/2 C red quinoa, rinsed and drained
1/2 C regular quinoa, rinsed and drained
1 tsp Better than Bouillon paste
1-1/2 C water
1 C fresh cilantro, chopped
1 C green onions, sliced
1 C dried apricots, chopped
1/3 C pepitas (toasted pumpkin seeds)
1 15 oz can black beans, rinsed and drained
1/4 tsp salt
1/4 tsp lime juice
2 Tbs red wine vinegar
2 Tbs olive oil

DIRECTIONS:
In a medium sauce pan, whisk together the bouillon and water; bring to a boil. Stir in the quinoa, cover and cook on low for 15-20 minutes. Meanwhile, in a large bowl, combine the cilantro, green onion, apricots, pepita seeds, salt, lime juice, red wine vinegar, and olive oil.

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Once the quinoa is finished, add it, along with the black beans to the bowl.

Quinoa with Dried Apricots & Black Beans -- Epicurean Vegan

Combine well and enjoy! (You can also chill it in a covered dish and serve cold.)

Quinoa with Dried Apricots and Black Beans
 
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The next time someone asks you, "Where do you get your protein?" you can (politely) point out this dish as one of numerous options. Quinoa is a complete protein, meaning it contains all 9 amino acids essential to human health. It offers up roughly 8 grams of protein per cup and also passes along calcium, iron, folate, manganese, and other vitamins. Black beans also carry nearly 15 grams of protein per cup, so add some veggies and you have healthy lunch!
Author:
Ingredients
  • ½ C red quinoa, rinsed and drained
  • ½ C regular quinoa, rinsed and drained
  • 1 tsp Better than Bouillon paste
  • 1-1/2 C water
  • 1 C fresh cilantro, chopped
  • 1 C green onions, sliced
  • 1 C dried apricots, chopped
  • ⅓ C pepitas (toasted pumpkin seeds)
  • 1 15 oz can black beans, rinsed and drained
  • ¼ tsp salt
  • ¼ tsp lime juice
  • 2 Tbs red wine vinegar
  • 2 Tbs olive oil
Directions
  1. In a medium sauce pan, whisk together the bouillon and water; bring to a boil. Stir in the quinoa, cover and cook on low for 15-20 minutes. Meanwhile, in a large bowl, combine the cilantro, green onion, apricots, pepita seeds, salt, lime juice, red wine vinegar, and olive oil.
  2. Once the quinoa is finished, add it, along with the black beans to the bowl.
  3. Combine well and enjoy! (You can also chill it in a covered dish and serve cold.)

Vegan Herbed Cream Cheese

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Vegan Herbed Cream Cheese -- Epicurean Vegan

I think non vegans would find it pretty hard to know this is nondairy. (And when is it not fun to fool omnivores)? This is a Tofutti cream cheese-based dip/spread, but you could easily reverse the ratio of cream cheese and sour cream in this recipe and make it a sour cream-based one. It works great as a dip, dolloped on a baked potato, cracker spread, bagel topper, or sandwich condiment. It was ideal for veggie wraps . . .

Veggie Wraps -- Epicurean Vegan

INGREDIENTS:
12-oz container of Tofutti cream cheese
1/4 C Tofutti sour cream
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried basil
1 tsp garlic powder
1 Tbs dried minced onion
1 tsp salt
2 large green onion, sliced
1 Tbs lemon juice

DIRECTIONS:
Combine all of the ingredients in a food processor and blend until smooth. Store in an airtight container and keep chilled until using. Enjoy!

Curry in a Hurry

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Curry in a Hurry -- Epicurean Vegan

I’ve never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn’t affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I’d definitely make this again, especially because it came together in no time. I didn’t make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.

INGREDIENTS:
2 C long grain white rice
3 C water
2 tsp Better than Bouillon paste
Sauce:
1 Tbs olive oil
2 cloves garlic, crushed
3 Tbs curry powder
1 can coconut milk
1/2 C water
1/2 tsp Better than Bouillon
1 Tbs sugar
1 tsp dried basil
3/4 tsp dried ginger
Salt and pepper
The rest:
1 red bell pepper, cut into 1/2″ pieces
1 C edamame
1 C mushrooms, sliced
1/2 C green onion, sliced
1 can sliced water chestnuts
Optional: Sriracha or other hot sauce

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DIRECTIONS:
Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you’d like: steaming or sauteing. (minus the green onions)

Curry in a Hurry -- Epicurean Vegan

Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.

Curry in a Hurry -- Epicurean Vegan

Add the garlic and cook another 2 minutes. Combine the 1/2 C of water and 1/2 tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.

Curry in a Hurry -- Epicurean Vegan

Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

Curry in a Hurry
 
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I've never made a curry sauce before, but I had a general idea of what went in it. I did make a rookie mistake, however, of trying to make it a little thicker by adding a smidgen of arrowroot and water. It made it a little clumpy and a bit too thick . . .it didn't affect the taste, but I recommend not trying to thicken it up. All in all, it turned out delicious and I'd definitely make this again, especially because it came together in no time. I didn't make it spicy, but we did top off our servings with some sriracha, which was perfect! I steamed some veggies, but you can saute them, too.
Author:
Ingredients
  • 2 C long grain white rice
  • 3 C water
  • 2 tsp Better than Bouillon paste
  • Sauce:
  • 1 Tbs olive oil
  • 2 cloves garlic, crushed
  • 3 Tbs curry powder
  • 1 can coconut milk
  • ½ C water
  • ½ tsp Better than Bouillon
  • 1 Tbs sugar
  • 1 tsp dried basil
  • ¾ tsp dried ginger
  • Salt and pepper
  • The rest:
  • 1 red bell pepper, cut into ½" pieces
  • 1 C edamame
  • 1 C mushrooms, sliced
  • ½ C green onion, sliced
  • 1 can sliced water chestnuts
  • Optional: Sriracha or other hot sauce
Directions
  1. Whisk together the 3 cups of water and 2 tsp of bouillon paste; bring to a boil. Stir in the rice and cook on low for 15 minutes. Prepare your veggies how you'd like: steaming or sauteing. (minus the green onions)
  2. Meanwhile, to make the sauce, heat the olive oil and then stir in the curry powder; cook for 2 minutes.
  3. Add the garlic and cook another 2 minutes. Combine the ½ C of water and ½ tsp bouillon in a cup, then add to the sauce pan. Whisk in the coconut milk and season with the basil, ginger, and salt, and pepper; add in the sugar. Let it simmer over medium-low heat for 10 minutes, stirring occasionally.
  4. Ladle over the cooked rice and veggies and add some heat, if desired. Top with green onions. Enjoy!

Lemon Monkey Bread

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Lemon Monkey Bread -- Epicurean Vegan

I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow’s breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it’s definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it’s laid out—lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn’t clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n’ sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin’ amazing and perfect for a brunch get together (that is, if you want to share)!

INGREDIENTS:
12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
Zest from one lemon
1/2 C sugar
3 Tbs Earth Balance, melted + some for greasing the pan
1/2 C powdered sugar
1 Tbs lemon juice

Rhodes Rolls

DIRECTIONS:
Grease (very well) the bottom and sides of a 9×13 baking dish. Cut each roll in half . . .

Lemon Monkey Bread -- Epicurean Vegan

. . . and place flat-side down into the pan.

Lemon Monkey Bread -- Epicurean Vegan

Drizzle with the melted butter . . .

Lemon Monkey Bread -- Epicurean Vegan

In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.

Lemon Monkey Bread -- Epicurean Vegan

Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!

Lemon Monkey Bread -- Epicurean Vegan

Preheat oven to 350. Sprinkle the rest of the sugar on top.

Lemon Monkey Bread -- Epicurean Vegan

The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently. And let me tell you, these smelled SO incredible as they baked!

Lemon Monkey Bread -- Epicurean Vegan

Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!

Lemon Monkey Bread -- Epicurean Vegan

UPDATE:

I recently made these with cinnamon and sugar . . . YUM!

Cinnamon-Sugar Monkey Bread -- Epicurean Vegan

Prepare them the same as above, but use 1/3 C sugar (I reduced the amount from 1/2 C), 1 Tbs cinnamon, and zest from one orange. This is a quick and easy alternative to cinnamon rolls, especially if you’re short on time. Enjoy!

Lemon Monkey Bread
 
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I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow's breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it's definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it's laid out---lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn't clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n' sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin' amazing and perfect for a brunch get together (that is, if you want to share)!
Author:
Serves: 12
Ingredients
  • 12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
  • Zest from one lemon
  • ½ C sugar
  • 3 Tbs Earth Balance, melted + some for greasing the pan
  • ½ C powdered sugar
  • 1 Tbs lemon juice
Directions
  1. Grease (very well) the bottom and sides of a 9x13 baking dish.
  2. Cut each roll in half and place flat-side down into the pan.
  3. Drizzle with the melted butter.
  4. In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.
  5. Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!
  6. Preheat oven to 350. Sprinkle the rest of the sugar on top.
  7. The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently.
  8. Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!

Zucchini, Tomato & Ricotta Tart

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Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

This was so good and so easy to make! Yes, I know, puff pastry—even though it’s vegan—isn’t the healthiest of foods, but once in a while, it’s okay. In fact, it’s downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you’re brave enough). I’m still too freaked out to use it after my mishap with it.  Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It’s great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you’d like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

INGREDIENTS:
1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil–about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
Optional: 1/4 to 1/3 cup of vegan mozzarella, shredded

DIRECTIONS:
Preheat the oven to 350. On a floured surface, roll out the puff pastry to fit an 11″x17″ cookie sheet. It’s ok if the edges go over the side—just tuck them in. Stick with a fork in several places.

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Bake for 7-10 minutes (check it to make sure it’s not browning). You want it just toasted:

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To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.

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Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you’d like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.

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Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Transfer to a large cutting board, then cut and enjoy!

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Zucchini, Tomato & Ricotta Tart
 
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This was so good and so easy to make! Yes, I know, puff pastry---even though it's vegan---isn't the healthiest of foods, but once in a while, it's okay. In fact, it's downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you're brave enough). I'm still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It's great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you'd like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.
Author:
Serves: 6
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 medium zucchini, sliced thin
  • 2 tomatoes, sliced thin
  • Olive oil
  • Salt and pepper
  • Ricotta:
  • 14-oz tub of extra firm tofu, drained and pressed
  • 1 tsp basil (sometimes I use fresh basil--about a cup)
  • 1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ⅓ C nutritional yeast
  • Optional: ¼ to ⅓ cup of vegan mozzarella, shredded
Directions
  1. Preheat the oven to 350.
  2. On a floured surface, roll out the puff pastry to fit an 11"x17" cookie sheet. It's okay if the edges go over the side---just tuck them in. Stick with a fork in several places.
  3. Bake for 7-10 minutes (check it to make sure it's not browning). You want it just toasted.
  4. To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
  5. Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you'd like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
  6. Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
  7. Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
  8. Transfer to a large cutting board, then cut and enjoy!

Hearty Vegetable Stew

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Hearty Vegetable Stew -- Epicurean VeganThe guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

INGREDIENTS:
1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
1/4 C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.

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Whisk in the wine and let it simmer for about 2 minutes.

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Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf. Cover and let simmer over low to medium heat for 15-20 minutes.

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Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much—you don’t want them mushy. Add the minced onions and mushrooms and let them cook down a little—about 5-7 minutes. The soup wasn’t quite as thick as I wanted it, so I mixed together the arrowroot with just over an 1/8 cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Hearty Vegetable Stew
 
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The guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!
Author:
Serves: 4
Ingredients
  • 1 C white onion, chopped
  • 2 Tbs olive oil
  • 2 large cloves of garlic, crushed or minced
  • ¼ C flour
  • 1 C red wine
  • 7 C vegetable broth
  • 1 Tbs vegan Worcestershire sauce
  • ½ tsp dried rosemary
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 large russet potatoes, peeled and cut into chunks
  • 4-5 celery stalks, sliced
  • 3 large carrots, sliced
  • 2 C mushrooms, quartered
  • 2 Tbs arrowroot
  • 1 Tbs dried minced onion
Directions
  1. In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.
  2. Whisk in the wine and let it simmer for about 2 minutes.
  3. Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf.
  4. Cover and let simmer over low to medium heat for 15-20 minutes.
  5. Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much---you don't want them mushy.
  6. Add the minced onions and mushrooms and let them cook down a little---about 5-7 minutes.
  7. The soup wasn't quite as thick as I wanted it, so I mixed together the arrowroot with just over an ⅛ cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Mexican Pasta Casserole

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Mexican Pasta Casserole -- Epicurean VeganI’ve made a similar casserole, but I didn’t have all of the ingredients. I changed things up given what I had to work with. I love how easy and delicious these kinds of casseroles are—they make for the perfect winter meal.

INGREDIENTS:
Sauce:
1  14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded  Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 tsp black pepper
The rest:
2 C uncooked pasta (any variety—I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1  15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

DIRECTIONS:
Preheat oven to 375. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.

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Cook for another 3-4 minutes, then add the mushrooms.

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Cook until the mushroom cook down a little—just a couple of minutes.

In a medium bowl, combine all of the sauce ingredients and mix well. Drain the pasta and add it to the skillet, along with the sauce; blend well. Transfer to a 13×9″ baking dish.

Mexican Pasta Casserole -- Epicurean Vegan

Cover and bake for 20-25 minutes. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Mexican Pasta Casserole
 
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Author:
Serves: 6-8
Ingredients
  • Sauce:
  • 1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
  • ½ C Tofutti sour cream + any extra for serving on top
  • ¼ C nutritional yeast
  • 1 packet of seasoning mix (taco, burrito or fajita)
  • ½ C shredded Daiya pepper jack cheese
  • ¼ C almond milk
  • 1 tsp salt
  • ½ tsp black pepper
  • The rest:
  • 2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
  • 1 Tbs olive oil (I used chipotle-flavored)
  • 2 cloves garlic, crushed or minced
  • ½ of a bell pepper (any variety---I used orange), chopped
  • ½ C onion, chopped
  • 1-1/2 to 2 C mushrooms, chopped or sliced
  • 1 15 oz can black beans, drained and rinsed
  • 4-5 green onions, sliced
  • 1 C cilantro leaves
  • Optional ingredients: black olives, diced avocados or guacamole
Directions
  1. Preheat oven to 375.
  2. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
  3. Cook for another 3-4 minutes, then add the mushrooms.
  4. Cook until the mushroom cook down a little---just a couple of minutes.
  5. In a medium bowl, combine all of the sauce ingredients and mix well.
  6. Drain the pasta and add it to the skillet, along with the sauce; blend well.
  7. Transfer to a 13x9" baking dish.
  8. Cover and bake for 20-25 minutes.
  9. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Spicy Empanadas

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Spicy Empanadas -- Epicurean Vegan

Happy New Year!

We spent our New Year’s Eve with friends and I brought these empanadas. I’ve made similar ones before and I noticed that I had written 5-6 jalapenos for that recipe. Those must have been some pretty mild peppers, because I used one in this recipe and they were plenty zippy! I changed these up a little and they turned out great. I think adding a chipotle-flavored Field Roast sausage link would also be great for the filling. I’m going to have to figure out how to keep them from opening up during the baking process, but it didn’t seem to make a difference in taste—they were gone in minutes!

INGREDIENTS:
Dough:
3 C flour + some for kneading
3 tsp Ener-G Egg Replacer + 4 Tbs water
12 Tbs Earth Balance (1-1/2 sticks)
1/2 tsp salt
1 Tbs white vinegar
1/3 to 1/2 C water
Filling:
8-oz non-dairy cream cheese
2 Tbs lime juice
1 Tbs almond milk + some for brushing
1 tsp shallot salt
1/2 tsp garlic powder
1 C fresh cilantro, chopped
1/2 C vegan pepper jack, shredded
1 tsp cumin
1 jalapeno, chopped fine
1/3 C red bell pepper, chopped small
1/2 medium yellow onion, chopped small
1 clove garlic, crushed
1 Tbs olive oil

DIRECTIONS:
To make the dough, combine the egg replacer with the water and process until foamy.

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Add the flour, Earth Balance, salt, vinegar, and water. Process until well combine.

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Transfer to a lightly floured surface and knead for about 3 minutes. Wrap with plastic wrap and chill for 30 minutes. Meanwhile, heat the olive oil and garlic in a medium skillet. Add the onions, jalapeno, and bell pepper. Season with cumin and saute 5-7 minutes, then remove from the heat.

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Using a mixer, combine the cream cheese, lime juice, almond milk, shallot salt, and garlic powder. Stir in the cilantro, cheese, and pepper mixture.

Spicy Empanadas -- Epicurean Vegan

Preheat oven to 400. Roll out the dough and using a disk, bowl or cup, cut out 4″ circles.

Spicy Empanadas -- Epicurean Vegan

Place about a tablespoon of the filling in the middle of dough circle. Fold over and you can either use a fork to seal the edges closed, or a pastry wheel cutter, then place onto a large baking sheet.

Spicy Empanadas -- Epicurean Vegan

Bake for 15 minutes, then brush the tops with almond milk. Bake another 5-7 minutes, or until the tops brown. Enjoy!

(Makes around 28)

Spicy Empanadas
 
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Author:
Ingredients
  • Dough:
  • 3 C flour + some for kneading
  • 3 tsp Ener-G Egg Replacer + 4 Tbs water
  • 12 Tbs Earth Balance (1-1/2 sticks)
  • ½ tsp salt
  • 1 Tbs white vinegar
  • ⅓ to ½ C water
  • Filling:
  • 8-oz non-dairy cream cheese
  • 2 Tbs lime juice
  • 1 Tbs almond milk + some for brushing
  • 1 tsp shallot salt
  • ½ tsp garlic powder
  • 1 C fresh cilantro, chopped
  • ½ C vegan pepper jack, shredded
  • 1 tsp cumin
  • 1 jalapeno, chopped fine
  • ⅓ C red bell pepper, chopped small
  • ½ medium yellow onion, chopped small
  • 1 clove garlic, crushed
  • 1 Tbs olive oil
Directions
  1. To make the dough, combine the egg replacer with the water and process until foamy.
  2. Add the flour, Earth Balance, salt, vinegar, and water. Process until well combine.
  3. Transfer to a lightly floured surface and knead for about 3 minutes. Wrap with plastic wrap and chill for 30 minutes.
  4. Meanwhile, heat the olive oil and garlic in a medium skillet. Add the onions, jalapeno, and bell pepper. Season with cumin and saute 5-7 minutes, then remove from the heat.
  5. Using a mixer, combine the cream cheese, lime juice, almond milk, shallot salt, and garlic powder. Stir in the cilantro, cheese, and pepper mixture.
  6. Preheat oven to 400.
  7. Roll out the dough and using a disk, bowl or cup, cut out 4" circles.
  8. Place about a tablespoon of the filling in the middle of dough circle. Fold over and you can either use a fork to seal the edges closed, or a pastry wheel cutter, then place onto a large baking sheet.
  9. Bake for 15 minutes, then brush the tops with almond milk.
  10. Bake another 5-7 minutes, or until the tops brown. Enjoy!
  11. Makes around 28.

Quinoa with Walnuts and Spinach

by

Quinoa with Walnuts & Spinach -- Epicurean VeganI hope everyone had a happy and safe holiday! For the first time in many years, we had snow falling on Christmas Eve! You wouldn’t think that’d be such a rarity in Colorado, but a drought will do that to ya. It’s even snowing as I type! So I wasn’t sure what to call this dish because it has more than just walnuts and spinach it—it’s loaded with veggies. I served this warm, but I think it would be tasty cold as well.

INGREDIENTS:
1 C regular quinoa
1 C red quinoa
2 tsp Better Than Bouillon
3 C water
1 C spinach, chopped
4 green onions, sliced
4 mushrooms, chopped
1/3 C fresh parsley, chopped
2 Tbs chia seeds
1/2 C walnuts, chopped (and toasted, if you’d like)
1/2 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

Quinoa with Walnuts & Spinach -- Epicurean Vegan

DIRECTIONS:
In a medium or large saucepan, whisk together the bouillon and water and then bring to a boil. Add the two quinoas (you can also use tri-colored quinoa if you’d like), stir, reduce heat, and cover. Cook over low heat for 15-20 minutes, or until just a little bit of liquid remains. Stir in the spinach, green onion, and mushrooms and let cook for a few minutes—just enough for the spinach to wilt and the mushrooms to cook down a little.

Quinoa with Walnuts & Spinach -- Epicurean Vegan

Stir in the salt, pepper, chia seeds, and lemon juice. Remove from the heat and stir in the parsley and walnuts. Enjoy!

Quinoa with Walnuts and Spinach
 
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Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 C regular quinoa
  • 1 C red quinoa
  • 2 tsp Better Than Bouillon
  • 3 C water
  • 1 C spinach, chopped
  • 4 green onions, sliced
  • 4 mushrooms, chopped
  • ⅓ C fresh parsley, chopped
  • 2 Tbs chia seeds
  • ½ C walnuts, chopped (and toasted, if you'd like)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
Directions
  1. In a medium or large saucepan, whisk together the bouillon and water and then bring to a boil. Add the two quinoas (you can also use tri-colored quinoa if you'd like), stir, reduce heat, and cover. Cook over low heat for 15-20 minutes, or until just a little bit of liquid remains.
  2. Stir in the spinach, green onion, and mushrooms and let cook for a few minutes---just enough for the spinach to wilt and the mushrooms to cook down a little.
  3. Stir in the salt, pepper, chia seeds, and lemon juice.
  4. Remove from the heat and stir in the parsley and walnuts. Enjoy!

 

Hot and Sour Soup

by

Hot and Sour Soup -- Epicurean VeganI have always wanted to try making hot and sour soup at home. Typically, Asian restaurants use a chicken or beef-based broth in their soups, so I usually have to pass on it. I found a recipe in Color Me Vegan, but I made some alterations to it. We loved the results! I went easy on the hot part, so feel free to spice it up more if you’d like.

INGREDIENTS:
1-1/2 oz dried mushroom variety such as shiitake, oyster, porcini, boletus and woodear
3/4 oz dried exotic mushrooms
14-oz extra firm tofu, drained, pressed and cut into cubes
7 Tbs tamari or soy sauce, divided
1 Tbs canola oil
6 C vegetable broth
1/4 tsp red pepper flakes
1 tsp black pepper
1/4 C rice vinegar
1/4 C arrowroot
1 can bamboo shoots, sliced into thin strips
2-3 tsp chili sesame oil
4 green onions, sliced

DSC07111

dried mushroom variety mix

DSC07112

dried exotic mushroom mix

DSC07105

3 packets of dried mushrooms

DIRECTIONS:
Combine the mushrooms in a bowl and cover with hot water. Let sit for about an hour. Drain, but reserve the liquid (approx. 2 cups). Then cut/slice the mushrooms.

DSC07108

Preheat the oven to 400 and line a baking sheet with foil and coat with canola oil. You don’t have to use foil, but I find stuff still sticks to the pan regardless. Place the tofu on the baking sheet and drizzle with 4 Tbs of the tamari.

DSC07106

Bake for 15 minutes and then turn the pieces. I’m sorry to say, there really isn’t an easy way to do this other than one by one . . . bake another 8-10 minutes.

DSC07107(These may look pretty scorched, but it’s actually just the baked-on tamari)

In a large soup pot, bring the broth to a boil, then add the mushrooms. Let simmer or med/low heat for about 5 minutes. Add the red pepper flakes and black pepper. In a small bowl, combine the arrowroot, rice vinegar, and 3 Tbs of the tamari. Whisk well to thoroughly combine. Stir into the soup and bring it to a boil.

DSC07109

Add the bamboo shoots, tofu, and chili sesame oil; cook for 5 minutes. You may want to thin out the soup a little, so add some of the reserved mushroom water. I had two cups and ended up using it all–it just depends on how thick you want the soup. Top each individual serving with some green onions and enjoy!

Hot and Sour Soup
 
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I have always wanted to try making hot and sour soup at home. Typically, Asian restaurants use a chicken or beef-based broth in their soups, so I usually have to pass on it. I found a recipe in Color Me Vegan, but I made some alterations to it. We loved the results! I went easy on the hot part, so feel free to spice it up more if you'd like.
Author:
Ingredients
  • 1-1/2 oz dried mushroom variety such as shiitake, oyster, porcini, boletus and woodear
  • ¾ oz dried exotic mushrooms
  • 14-oz extra firm tofu, drained, pressed and cut into cubes
  • 7 Tbs tamari or soy sauce, divided
  • 1 Tbs canola oil
  • 6 C vegetable broth
  • ¼ tsp red pepper flakes
  • 1 tsp black pepper
  • ¼ C rice vinegar
  • ¼ C arrowroot
  • 1 can bamboo shoots, sliced into thin strips
  • 2-3 tsp chili sesame oil
  • 4 green onions, sliced
Directions
  1. Combine the mushrooms in a bowl and cover with hot water. Let sit for about an hour. Drain, but reserve the liquid (approx. 2 cups). Then cut/slice the mushrooms.
  2. Preheat the oven to 400 and line a baking sheet with foil and coat with canola oil. You don't have to use foil, but I find stuff still sticks to the pan regardless.
  3. Place the tofu on the baking sheet and drizzle with 4 Tbs of the tamari.
  4. Bake for 15 minutes and then turn the pieces. I'm sorry to say, there really isn't an easy way to do this other than one by one . . . bake another 8-10 minutes.
  5. In a large soup pot, bring the broth to a boil, then add the mushrooms. Let simmer or med/low heat for about 5 minutes. Add the red pepper flakes and black pepper.
  6. In a small bowl, combine the arrowroot, rice vinegar, and 3 Tbs of the tamari. Whisk well to thoroughly combine. Stir into the soup and bring it to a boil.
  7. Add the bamboo shoots, tofu, and chili sesame oil; cook for 5 minutes. You may want to thin out the soup a little, so add some of the reserved mushroom water. I had two cups and ended up using it all--it just depends on how thick you want the soup.
  8. Top each individual serving with some green onions and enjoy!

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