easy Archives - Page 9 of 17

Potato-Leek Chowder

December 11, 2012 by epicureanvegan

I’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas 😉 )

INGREDIENTS:
5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

DIRECTIONS:
In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.

Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Potato-Leek Chowder

Author: Epicurean Vegan

Serves: 4

Ingredients

5 medium russet potatoes, peeled and cut into 1" dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

Directions

In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don't want real mushy potatoes.
I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup.
Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Cinnamon-Soaked Wheat Berry Salad

November 25, 2012 by epicureanvegan

I’ve never had anything with wheat berries in it . . . at least I don’t think so. I had bought a bag a while ago for another recipe (that I can’t even remember now) and so when I saw this recipe in Vegetarian Times, I decided to give it a try. Wheat berries refer to the entire kernel, or whole grain form of the wheat. They’re a great source of fiber and are used in breads, pilaf mixes, stir-fry . . . you name it. It usually needs to be soaked for several hours ahead of time, so keep that in mind, otherwise, they’ll take forever to cook! This salad is delicious warm or cold and was great as a side dish for Thanksgiving.

INGREDIENTS:
Salad
1 C wheat berries
1 2″ cinnamon stick
1/4 tsp salt
3 med carrots, peeled and cut into 1/4″ dice
1 heaping cup thinly sliced apricots
1/2 C toasted slivered almonds
6 Tbs chopped cilantro
Dressing
3 Tbs apple cider vinegar
3 Tbs olive oil
1 Tbs lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
1/4 tsp cinnamon

DIRECTIONS:
Soak the wheat berries and cinnamon stick in 3 cups of water for 8 hours or overnight. I didn’t have any cinnamon sticks, so I added a dash or two of cinnamon later on. Transfer the wheat berries and water to a medium saucepan and bring to a boil. (This is where I added the cinnamon.)

Reduce heat, cover, and simmer for an hour. Drain any leftover liquid and remove cinnamon stick. In a small saucepan, blanch the carrots, then drain. Toss the carrots with the wheat berries, apricots, almonds, and cilantro.

For the dressing, blend all of the ingredients until creamy and season with salt and pepper. Stir into the salad, cover, and chill for about an hour. Enjoy!

Cinnamon-Soaked Wheat Berry Salad

I've never had anything with wheat berries in it . . . at least I don't think so. I had bought a bag a while ago for another recipe (that I can't even remember now) and so when I saw this recipe in Vegetarian Times, I decided to give it a try. Wheat berries refer to the entire kernel, or whole grain form of the wheat. They're a great source of fiber and are used in breads, pilaf mixes, stir-fry . . . you name it. It usually needs to be soaked for several hours ahead of time, so keep that in mind, otherwise, they'll take forever to cook! This salad is delicious warm or cold and was great as a side dish for Thanksgiving.

Author: Epicurean Vegan

Ingredients

Salad
1 C wheat berries
1 2" cinnamon stick
¼ tsp salt
3 med carrots, peeled and cut into ¼" dice
1 heaping cup thinly sliced apricots
½ C toasted slivered almonds
6 Tbs chopped cilantro
Dressing
3 Tbs apple cider vinegar
3 Tbs olive oil
1 Tbs lemon juice
1 tsp Dijon mustard
1 tsp maple syrup
¼ tsp cinnamon

Directions

Soak the wheat berries and cinnamon stick in 3 cups of water for 8 hours or overnight. I didn't have any cinnamon sticks, so I added a dash or two of cinnamon later on. Transfer the wheat berries and water to a medium saucepan and bring to a boil. (This is where I added the cinnamon.)
Reduce heat, cover, and simmer for an hour. Drain any leftover liquid and remove cinnamon stick.
In a small saucepan, blanch the carrots, then drain. Toss the carrots with the wheat berries, apricots, almonds, and cilantro.
For the dressing, blend all of the ingredients until creamy and season with salt and pepper. Stir into the salad, cover, and chill for about an hour. Enjoy!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

October 23, 2012 by epicureanvegan

These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you’ll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy “Ha-Ha That Was Vegan And You Loved It” dance. (But try not to gloat too much.) 😉 The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

INGREDIENTS:
Sauce:
28-oz can diced tomatoes, undrained
1/2 C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds

DIRECTIONS:
Preheat oven to 350. In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.

While the filling is cooking, place the roasted red peppers and garlic in the food processor:

Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.

Let it simmer for 5-10 minutes. Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.

To assemble the enchiladas, place about a third of the sauce on the bottom of a 9×13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.

Roll up tightly and place fold-side down in the pan.

Top with the remaining sauce and sprinkle some more Daiya on top.

Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too).
Enjoy!

Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.)

These were seriously enchilada magic. They were also very easy to make, which may have been because The Eighth Grader helped out. With or without help in the kitchen, you'll have plenty of help eating these! This is also a great dish to trick those meat-lover friends and family and later, you can do the happy "Ha-Ha That Was Vegan And You Loved It" dance. (But try not to gloat too much.) 😉 The homemade roasted red pepper sauce is so simple to make and rounds out the entire dish rather nicely.

Author: Epicurean Vegan

Ingredients

Sauce:
28-oz can diced tomatoes, undrained
½ C vegetable broth
2-1/2 tsp Ancho chile pepper
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
1-1/2 tsp salt
2 jarred roasted red peppers
2-3 large cloves of garlic
Filling:
2 tsp olive oil
2 Field Roast sausages, Chipotle style, crumbled
1 C onion, diced
5-6 C fresh spinach, torn into pieces, or chopped
1 15-oz can black beans, drained and rinsed
The rest:
6 large flour tortillas
Daiya cheese shreds

Directions

Preheat oven to 350.
In a medium saucepan, combine the diced tomatoes, broth, Ancho chile pepper, cumin, oregano, sugar, and salt. Bring to a boil, then reduce heat and simmer for 10 minute
Meanwhile, heat the olive oil in a large skillet. Add the onion and cook five minutes, or until the onion softens and begins to brown. Add the Field Roast and black beans and cook over medium-low heat for 10 minutes.
While the filling is cooking, place the roasted red peppers and garlic in the food processor. Add just half of the sauce and puree until smooth, then return it to the saucepan and combine with the other half of the sauce.
Let it simmer for 5-10 minutes.
Stir the spinach into the filling mixture. You may need to add a tiny bit of water to get the steam going. I poured a little vegetable broth in. Cook until the spinach just begins to wilt, then remove from the heat.
To assemble the enchiladas, place about a third of the sauce on the bottom of a 9x13 baking dish. Fill each tortilla evenly with the filling and top with a sprinkle of Daiya cheese. I used a combo of cheddar and jack.
Roll up tightly and place fold-side down in the pan.
Top with the remaining sauce and sprinkle some more Daiya on top.
Cover and bake for 40 minutes. Top with some Tofutti sour cream, cilantro, and green onions (diced avocado is great, too). Enjoy!

Pesto-Potato Soup

October 9, 2012 by epicureanvegan

I told you I’d find a way to use the pesto—or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I’ve made small changes during the half a dozen times I’ve made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.

INGREDIENTS:
4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional

DIRECTIONS:
In a large soup pot, whisk together the bouillon base with 6 cups of water. Add the celery and onions and bring to a boil. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it’s too watery, you’ll want to drain some of the liquid. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You’ll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

Pesto-Potato Soup

I told you I'd find a way to use the pesto---or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I've made small changes during the half a dozen times I've made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.

Author: Epicurean Vegan

Ingredients

4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional

Directions

In a large soup pot, whisk together the bouillon base with 6 cups of water.
Add the celery and onions and bring to a boil.
Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it's too watery, you'll want to drain some of the liquid.
In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You'll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes.
Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

Vegan White Lasagna

October 8, 2012 by epicureanvegan

So there are moments in history where you want to slap your forehead and say, “Seriously?” The OJ Simpson acquittal. . . Lady GagGag’s meat dress . . . the recent attacks on Sesame Street . . . Oh, and the terrible call that cost cost the Green Bay Packers the game against the Seattle Seahawks a couple of weeks ago . . .(that’s for you, Jessie)! I had a moment of forehead-slapping-followed-by-a-REALLY? when I forgot a key ingredient in this meal. Pesto. See . . . I even made it:

But I made it earlier in the day and forgot to use it. Wheresma pesto? In the fridge. For those of you unfamiliar with “wheresma,” let me give you a brief history. My dear and wonderful husband apparently earned the nickname, “Wheresma” because he often asked, “Where’s my (this)?” “Where’s my (that)? Enduring, right? No. Wheresma makes an appearance every once in while . . .

Anyhoo . . . I have to admit, the lasagna just wasn’t the same without the pesto. I highly recommend you don’t forget this ingredient. It was still tasty and leftover-worthy, but it didn’t have the flavor I was hoping for, so don’t forget the pesto!

INGREDIENTS:
Ricotta:
1 12-oz extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C vegan mozzarella
Pesto:
4 C basil leaves
1 C Italian leaf parsley
1 C pine nuts
4 cloves garlic cut into small pieces
1/2 tsp salt
1/4 tsp black pepper
1/4 C lemon juice
2/3 C olive oil
6 Tbs vegan Parmesan cheese
White sauce:
3 Tbs Earth Balance
1/4 C flour
2 C almond milk
1/2 C white wine
1/4 tsp salt
1/8 tsp black pepper
Dash of nutmeg
1/3 C nutritional yeast
The rest:
12 lasagna noodles
5 C kale, chopped
2 C mushrooms, sliced
1 C onion, diced
olive oil
Vegan mozzarella, optional

DIRECTIONS:
Save yourself a headache by making the ricotta and pesto a day ahead, or at least earlier in the day. (Just don’t forget about them). For the ricotta, combine everything but the vegan mozzarella in the food processor. Blend until smooth. Transfer to a bowl and stir in the cheese. To make the pesto, combine everything but the pine nuts and Parmesan cheese. Blend until smooth. Add the nuts and Parm and blend well.

I like using traditional lasagna noodles, as opposed to the no-boil variety. The trick is to not boil them too long. They’ll cook the rest of the way later on in the oven. I also made a small batch (8″x8″) pan, which meant cutting 2-3″ off the noodles in order to fit the pan. I ended up with 4 layers, but feel free to make 3 layers in a 9×13″ pan. So . . .to begin, start boiling the noodles. Meanwhile, heat a tablespoon of olive oil in a large skillet. Add the onion and cook 5-7 minutes, or until the onions get tender. Add the mushrooms and kale and cook a few more minutes, until the mushrooms soften and the kale wilts.

To make the sauce, melt the Earth Balance. Slowly whisk the flour, a little at a time until you reach a thick paste.

Whisk in the milk a little bit at a time until there aren’t any clumps left. Stir with a whisk over medium-high heat until thickened, about 7 minutes. Season with salt, pepper, and nutmeg.

Preheat the oven to 350. Drain the pasta and rinse it with cold water. Pour about half of the sauce mixture on the bottom of an 8×8″ baking dish. Lay 3 lasagna noodles (you’ll need to cut the noodles to fit) on the bottom of the pan. Spread on about 2 Tbs of ricotta on each noodle, then a layer of the pesto. Top with a thin layer of the mushroom/kale mixture.

Repeat layers, ending with the final three lasagna noodles. Pour the rest of the sauce on top. Sprinkle with some vegan mozzarella if you’d like.

Cover and bake for 40 minutes. Enjoy!

Vegan White Lasagna

Author: Epicurean Vegan

Ingredients

Ricotta:
1 12-oz extra firm tofu, drained and pressed
⅓ C nutritional yeast
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
¼ C vegan mozzarella
Pesto:
4 C basil leaves
1 C Italian leaf parsley
1 C pine nuts
4 cloves garlic cut into small pieces
½ tsp salt
¼ tsp black pepper
¼ C lemon juice
⅔ C olive oil
6 Tbs vegan Parmesan cheese
White sauce:
3 Tbs Earth Balance
¼ C flour
2 C almond milk
½ C white wine
¼ tsp salt
⅛ tsp black pepper
Dash of nutmeg
⅓ C nutritional yeast
The rest:
12 lasagna noodles
5 C kale, chopped
2 C mushrooms, sliced
1 C onion, diced
olive oil
Vegan mozzarella, optional

Directions

Save yourself a headache by making the ricotta and pesto a day ahead, or at least earlier in the day. (Just don't forget about them.) For the ricotta, combine everything but the vegan mozzarella in the food processor. Blend until smooth. Transfer to a bowl and stir in the cheese.
To make the pesto, combine everything but the pine nuts and Parmesan cheese. Blend until smooth. Add the nuts and Parm and blend well.
I like using traditional lasagna noodles, as opposed to the no-boil variety. The trick is to not boil them too long. They'll cook the rest of the way later on in the oven. I also made a small batch (8"x8") pan, which meant cutting 2-3" off the noodles in order to fit the pan. I ended up with 4 layers, but feel free to make 3 layers in a 9x13" pan. So . . .to begin, start boiling the noodles. Meanwhile, heat a tablespoon of olive oil in a large skillet. Add the onion and cook 5-7 minutes, or until the onions get tender. Add the mushrooms and kale and cook a few more minutes, until the mushrooms soften and the kale wilts.
To make the sauce, melt the Earth Balance. Slowly whisk the flour, a little at a time until you reach a thick paste.
Whisk in the milk a little bit at a time until there aren't any clumps left. Stir with a whisk over medium-high heat until thickened, about 7 minutes. Season with salt, pepper, and nutmeg.
Preheat the oven to 350. Drain the pasta and rinse it with cold water. Pour about half of the sauce mixture on the bottom of an 8x8" baking dish. Lay 3 lasagna noodles (you'll need to cut the noodles to fit) on the bottom of the pan. Spread on about 2 Tbs of ricotta on each noodle, then a layer of the pesto. Top with a thin layer of the mushroom/kale mixture.
Repeat layers, ending with the final three lasagna noodles. Pour the rest of the sauce on top. Sprinkle with some vegan mozzarella if you'd like.
Cover and bake for 40 minutes. Enjoy!

Quinoa and Black Bean Burgers with Guacamole

October 6, 2012 by epicureanvegan

Quinoa and black beans are two proteins that are just meant to be together. The original recipe for the burgers is from Vegetarian Times, but I made a few alterations. I also added a slice of Daiya cheese (Havarti style wedge) and I made some guac to top it off. The recipe also calls for steak seasoning, and as a vegan, I don’t typically stock up on that stuff, so I went with a blend of Old Bay and a Garlic and Wine seasoning. And don’t expect a dry consistency with these burgers—they’re crispy on the outside and soft and moist inside. These can be made ahead, and even frozen, so they make a great lunch as well when you don’t have a lot of time.

INGREDIENTS:
Burgers:
1/2 C quinoa (I used a blend of red, wheat, and black quinoa which I found in the bulk section of the store)
1 C onion, chopped fine
6 oil-packed sun-dried tomatoes, drained and chopped fine
1 15-oz can black beans, drained, rinsed, and divided
2 cloves garlic, crushed or minced
1 tsp Old Bay seasoning
1 tsp Garlic & Wine seasoning
1/4 C flax seed
5-6 hamburger buns
Guacamole:
2 ripe avocados, peeled and seeded
1/2 C diced tomatoes
2 Tbs red onion, diced
1 Tbs lime juice
1/4 C cilantro, optional
2 tsp Mt. Elbert All Purpose Seasoning from Savory

DIRECTIONS:
In a small saucepan, combine 1-1/2 cups of water with the quinoa and bring to a boil. Reduce heat, cover, and cook for 20 minutes.

Meanwhile, in a skillet, combine the onion and sun-dried tomatoes. The oil left on the tomatoes will be plenty of oil for sauteeing. Cook over medium heat for 5 minutes, or until the onion softens. Add 3/4 cup of the black beans, garlic, seasoning, and 1-1/2 cup of water. Simmer for 10 minutes, or until most of the liquid is absorbed.

Transfer the bean mixture to a food processor, along with 3/4 cup of the quinoa and process until smooth.

Transfer to a bowl and add the rest of the black beans and quinoa. I also added some flax seed to the mix. Season with salt and pepper.

(Yes, I know, it looks really unappetizing right now…)

I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour. When you’re ready to make the patties, preheat the oven to 350. Spray a pan with cooking spray and set aside. Make 5-8 patties (depending on how large you make them) and place onto the pan.

Bake for 20-22 minutes, then flip and bake another 12 minutes.

Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.

If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking—it’ll melt quickly.

Enjoy!

Quinoa and Black Bean Burgers with Guacamole

Quinoa and black beans are two proteins that are just meant to be together. The original recipe for the burgers is from Vegetarian Times, but I made a few alterations. I also added a slice of Daiya cheese (Havarti style wedge) and I made some guac to top it off. The recipe also calls for steak seasoning, and as a vegan, I don't typically stock up on that stuff, so I went with a blend of Old Bay and a Garlic and Wine seasoning. And don't expect a dry consistency with these burgers---they're crispy on the outside and soft and moist inside. These can be made ahead, and even frozen, so they make a great lunch as well when you don't have a lot of time.

Author: Epicurean Vegan

Serves: 5-6

Ingredients

Burgers:
½ C quinoa (I used a blend of red, wheat, and black quinoa which I found in the bulk section of the store)
1 C onion, chopped fine
6 oil-packed sun-dried tomatoes, drained and chopped fine
1 15-oz can black beans, drained, rinsed, and divided
2 cloves garlic, crushed or minced
1 tsp Old Bay seasoning
1 tsp Garlic & Wine seasoning
¼ C flax seed
5-6 hamburger buns
Guacamole:
2 ripe avocados, peeled and seeded
½ C diced tomatoes
2 Tbs red onion, diced
1 Tbs lime juice
¼ C cilantro, optional
2 tsp Mt. Elbert All Purpose Seasoning from Savory

Directions

In a small saucepan, combine 1-1/2 cups of water with the quinoa and bring to a boil. Reduce heat, cover, and cook for 20 minutes.
Meanwhile, in a skillet, combine the onion and sun-dried tomatoes. The oil left on the tomatoes will be plenty of oil for sauteeing. Cook over medium heat for 5 minutes, or until the onion softens. Add ¾ cup of the black beans, garlic, seasoning, and 1-1/2 cup of water. Simmer for 10 minutes, or until most of the liquid is absorbed.
Transfer the bean mixture to a food processor, along with ¾ cup of the quinoa and process until smooth.
Transfer to a bowl and add the rest of the black beans and quinoa. I also added some flax seed to the mix. Season with salt and pepper.
I made these earlier in the day, so I covered the mixture and let it cool in the fridge for about an hour.
When you're ready to make the patties, preheat the oven to 350. Spray a pan with cooking spray and set aside. Make 5-8 patties (depending on how large you make them) and place onto the pan.
Bake for 20-22 minutes, then flip and bake another 12 minutes.
Meanwhile, to make the guac, mash the avocados with a pastry blender. Add the other ingredients and combine thoroughly.
If using Daiya cheese, throw a slice or two onto the burgers during the last minute of baking---it'll melt quickly.
Enjoy!

Mushroom and Barley-Stuffed Peppers

September 26, 2012 by epicureanvegan

I know, stuffed peppers again?! But they’re so easy to change up and try new ingredients combinations. Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.

INGREDIENTS:
3 bell peppers, cut in half and seeds and stems removed
1 C pearl barley
2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
1 Tbs olive oil
2 garlic cloves, crushed
1/2 large onion, diced
1-1/2 C mushrooms, sliced
1/4 C pepitas
2 Tbs fresh rosemary, minced
1/2 to 1 tsp shallot salt
Black pepper, to taste
2 Tbs white wine
3 Tbs Earth Balance margarine, divided
Parmezano Sprinkles, optional

DIRECTIONS:
In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes. Preheat the oven to 375. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.

Once the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.

Stuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Mushroom and Barley-Stuffed Peppers

Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.

Author: Epicurean Vegan

Serves: 3-6

Ingredients

3 bell peppers, cut in half and seeds and stems removed
1 C pearl barley
2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
1 Tbs olive oil
2 garlic cloves, crushed
½ large onion, diced
1-1/2 C mushrooms, sliced
¼ C pepitas
2 Tbs fresh rosemary, minced
½ to 1 tsp shallot salt
Black pepper, to taste
2 Tbs white wine
3 Tbs Earth Balance margarine, divided
Parmezano Sprinkles, optional

Directions

In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes.
Preheat the oven to 375.
In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.
Once the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.
Stuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes.
Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Peach N’ Cherry Cobbler with Almond Cream

September 3, 2012 by epicureanvegan

What do you do with 20-lbs of Palisade, CO peaches?! After sharing them with friends and family, of course . . . I’m convinced that the best peaches come from Palisade. Every year, Coloradoans anxiously await these incredible peaches from the western slope of the state. Well, you can’t have that many peaches and not make a cobbler. I didn’t have any ice cream, but I did have some almond yogurt, so I made a sweet cream to top the amazing cobbler. A great way to end the Labor Day weekend!

INGREDIENTS:
6 large peaches, pitted and sliced
5-oz bag dried cherries
1/4 C brown sugar
1/4 C sugar
2 Tbs flour
1/4 C vegan margarine, cut into small chunks
1 C oats
1 tsp cinnamon
1/4 C almond milk
Almond Cream:
1-1/2 C almond yogurt
1/4 C sugar
1 tsp lemon juice
2 tsp arrowroot

DIRECTIONS:
Preheat oven to 375. Combine the peaches and cherries in an 8×8 baking dish.

In a medium bowl, combine the sugars, flour, oats, cinnamon, butter, and almond milk. Use a fork or pastry blender to mix the butter in. You’ll want little pea-sized pieces of butter.

Top the fruit with the oat mixture.

Cover and bake 35-40 minutes.

To make the cream, whisk together all of the cream ingredients. Pour the cream over individual servings and enjoy!

Peach N' Cherry Cobbler with Almond Cream

What do you do with 20-lbs of Palisade, CO peaches?! After sharing them with friends and family, of course . . . I'm convinced that the best peaches come from Palisade. Every year, Coloradoans anxiously await these incredible peaches from the western slope of the state. Well, you can't have that many peaches and not make a cobbler. I didn't have any ice cream, but I did have some almond yogurt, so I made a sweet cream to top the amazing cobbler. A great way to end the Labor Day weekend!

Author: Epicurean Vegan

Ingredients

6 large peaches, pitted and sliced
5-oz bag dried cherries
¼ C brown sugar
¼ C sugar
2 Tbs flour
¼ C vegan margarine, cut into small chunks
1 C oats
1 tsp cinnamon
¼ C almond milk
Almond Cream:
1-1/2 C almond yogurt
¼ C sugar
1 tsp lemon juice
2 tsp arrowroot

Directions

Preheat oven to 375. Combine the peaches and cherries in an 8x8 baking dish.
In a medium bowl, combine the sugars, flour, oats, cinnamon, butter, and almond milk. Use a fork or pastry blender to mix the butter in. You'll want little pea-sized pieces of butter.
Top the fruit with the oat mixture.
Cover and bake 35-40 minutes.
To make the cream, whisk together all of the cream ingredients. Pour the cream over individual servings and enjoy!

Vegan Potato Salad

September 1, 2012 by epicureanvegan

Just in time for Labor Day Weekend! This is an ideal side dish for a summer picnic or get together. We are planning on having a picnic up in the mountains tomorrow, so after chilling in the fridge for a day, this salad is going to be perfect. The dressing is not all mayonnaise-y tasting like typical potato salads, nor is it mustard-y. Just enough of both and I think using shallot salt is perfect, especially with potatoes. Whatever you decide to pack into your three-day weekend, have fun and be safe!

INGREDIENTS:
10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
1 red bell pepper, finely chopped
3 stalks of celery, sliced
1/2 C fresh parsley, chopped
3/4 C green onion, sliced
3/4 C vegan mayonaise
1-1/2 Tbs Dijon
1/2 tsp apple cider vinegar
1/2 tsp dried dill
1 Tbs dried chives
3/4 tsp shallot salt
1/4 tsp black pepper
1 Tbs nutritional yeast

DIRECTIONS:
Boil the potatoes for 10-15 minutes. Do not overcook! You want the potatoes firm, but cooked enough that a fork easily pierces them. Drain and rinse with cold water. You can also plunge the potatoes into cold water. Cover and chill in the fridge. In the meantime, get your other veggies chopped. . .

. . . and make the dressing by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.

Combine the chilled potatoes with the other veggies and parsley. I think it’s best to use your hands for this—it’s gentler on the potatoes.

Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!

Vegan Potato Salad

Vegan Potato Salad -- Epicurean VeganJust in time for Labor Day Weekend! This is an ideal side dish for a summer picnic or get together. We are planning on having a picnic up in the mountains tomorrow, so after chilling in the fridge for a day, this salad is going to be perfect. The dressing is not all mayonnaise-y tasting like typical potato salads, nor is it mustard-y. Just enough of both and I think using shallot salt is perfect, especially with potatoes. Whatever you decide to pack into your three-day weekend, have fun and be safe!

Author: Epicurean Vegan

Ingredients

10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
1 red bell pepper, finely chopped
3 stalks of celery, sliced
½ C fresh parsley, chopped
¾ C green onion, sliced
¾ C vegan mayonaise
1-1/2 Tbs Dijon
½ tsp apple cider vinegar
½ tsp dried dill
1 Tbs dried chives
¾ tsp shallot salt
¼ tsp black pepper
1 Tbs nutritional yeast

Directions

Boil the potatoes for 10-15 minutes. Do not overcook! You want the potatoes firm, but cooked enough that a fork easily pierces them. Drain and rinse with cold water. You can also plunge the potatoes into cold water. Cover and chill in the fridge. In the meantime, get your other veggies chopped.
Make the dressing by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.
Combine the chilled potatoes with the other veggies and parsley. I think it's best to use your hands for this---it's gentler on the potatoes.
Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!

Baked Tofu Tacos

August 22, 2012 by epicureanvegan

This was a delicious experiment. The Eighth Grader suggested these tacos, so why not? Tofu’s the chameleon of plant-based foods. I had bought some seasoning mix from Savory Spice Shop that we thought sounded interesting, and decided to try it out on these tacos.

I think it works best to try to marinate the tofu in the seasoning for a few hours. (These tacos tasted even better the next day).

INGREDIENTS:
16-20 oz extra firm tofu, drained and pressed
2 Tbs seasoning mix of your choice, divided
2-4 Tbs olive oil, divided
1 onion, sliced
Taco shells
Lettuce, shopped
Tomatoes, chopped
Salsa
Avocado, sliced

DIRECTIONS:
Cut the tofu into little slabs . . .

Line a baking sheet (preferably with sides to catch the oil) with foil. In a small bowl, combine 1 tablespoon of the seasoning mix with about 1 to 1-1/2 Tbs of olive oil. Brush the foil with a little of the mixture, then line the pan with the tofu. Brush the tops and sides of the tofu with the olive oil mix. If you can cover and leave the tofu for an hour or two, that would be great. You can also combine the the 2 Tbs of the mixture and olive oil in a bag or dish with the tofu and marinate it that way.

Preheat oven to 375. Bake the tofu for about 15 minutes, or until the edges start to brown. Turn the tofu slices and brush the remaining seasoning/oil mix on the other side. Bake another 15 minutes or so, again, until the edges begin to brown.

While the tofu is baking, saute the onion slices in a little olive oil over medium heat.

Once baked, cut each slice in half, longways.

I transferred the tofu to the onion pan.

Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!

Baked Tofu Tacos

Author: Epicurean Vegan

Ingredients

16-20 oz extra firm tofu, drained and pressed
2 Tbs seasoning mix of your choice, divided
2-4 Tbs olive oil, divided
1 onion, sliced
Taco shells
Lettuce, shopped
Tomatoes, chopped
Salsa
Avocado, sliced

Directions

Cut the tofu into little slabs
Line a baking sheet (preferably with sides to catch the oil) with foil. In a small bowl, combine 1 tablespoon of the seasoning mix with about 1 to 1-1/2 Tbs of olive oil. Brush the foil with a little of the mixture, then line the pan with the tofu. Brush the tops and sides of the tofu with the olive oil mix. If you can cover and leave the tofu for an hour or two, that would be great. You can also combine the the 2 Tbs of the mixture and olive oil in a bag or dish with the tofu and marinate it that way.
Preheat oven to 375. Bake the tofu for about 15 minutes, or until the edges start to brown. Turn the tofu slices and brush the remaining seasoning/oil mix on the other side. Bake another 15 minutes or so, again, until the edges begin to brown.
While the tofu is baking, saute the onion slices in a little olive oil over medium heat.
Once baked, cut each slice in half, longways.
I transferred the tofu to the onion pan.
Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!

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Potato-Leek Chowder

Cinnamon-Soaked Wheat Berry Salad

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Pesto-Potato Soup

Vegan White Lasagna

Quinoa and Black Bean Burgers with Guacamole

Mushroom and Barley-Stuffed Peppers

Peach N’ Cherry Cobbler with Almond Cream

Vegan Potato Salad

Baked Tofu Tacos

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