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Mediterranean Couscous Salad

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Let’s see if I can do this blogging thing again . . . after all, it’s been nearly 2-1/2 years since I’ve posted a recipe. Sorry for the long absence; life got busy, I suppose. To update you, we moved from Colorado to Brooklyn in March of last year, the twenty-one-year-old just finished his junior year of college, and we hit our ten-year vegan (and blog)-versary in January. So now you’re pretty much caught up.

Being stuck at home because of the pandemic, I’ve found myself cooking a lot more recently (I mean, come on, it’s NYC–we were definitely eating out more). I’ve also been trying to master the art of cooking for two, which has proved difficult for me, but I’m learning.

I decided to come out of hiding and share this recipe with you because we have been living off of it. It’s so damn good! It’s great by itself, but even better in a wrap with some hummus. Plus, it’s one of those salads that can be made with all kinds of ingredients, but these are certainly my favorites. It’s the perfect lunch, but also ideal after a workout since it’s packed with a nice mix of protein and carbs. Between The Husband and me, it lasts about four days and then it’s time for another batch. I love having something in the fridge that’s ready-to-go so I can get on with my day–which I guess right now, isn’t much, but it fills me up so I don’t find myself sitting around thinking I’m hungry, when I’m really just bored. Anyway, I think you’ll love it.

Other ingredient options: celery, capers, tomato, cucumber, pepitas, artichokes.
Serve with: tortillas (or pitas), and hummus.

Mediterranean Couscous Salad

A flavorful, carb- and protein-packed salad that is perfect for lunch or as a side dish. It's super versatile, so add your other favorite ingredients such as cucumber, tomato, capers, or celery.
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Prep Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 C couscous (I like the tri-color variety)
  • 1 C vegetable broth
  • 1/2 C red bell pepper, diced
  • 1/2 C onion (yellow or red), diced
  • 2 large carrots, shredded
  • 1 15-oz can garbanzo beans, drained and rinsed
  • 1/2 C olives (green or black), diced
  • 1/2 C dried cranberries
  • 1/2 C cashews, chopped
  • 1/3 C parsley, chopped

Dressing

  • 4 Tbs lemon juice
  • 1-1/2 tsp yellow miso
  • 2 Tbs red wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs nutritional yeast
  • 6 Tbs olive oil

Instructions
 

  • Start by cooking the couscous. In a small or medium saucepan, heat the vegetable broth and add the couscous; stir to combine. Turn off the heat and cover. After about 5 minutes, fluff with a fork so that it doesn’t get too solid.
  • In a large bowl, combine all of the salad ingredients, including the couscous.
  • Drizzle the dressing over the salad and combine thoroughly. 

Gnocchi Soup with Kale & Veggie Sausage

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Gnocchi Soup with Kale and Veggie Sausage -- Epicurean Vegan

Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It’ll be ready in 30 minutes (and pairs well with a chilly December evening)!

INGREDIENTS:
1-2 Tbs olive oil
4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
2 C mushrooms, diced (I used cremini)
2 Italian Seasoning-flavored Field Roast sausages, crumbled
5 C vegetable broth
12-oz Delallo mini gnocchi (gluten-free, wheat-free)
4 C Lacinato (Dino) kale, chopped
1-1/2 C almond milk
3 Tbs cornstarch
1 Tbs nutritional yeast
3/4 tsp salt
1/2 tsp black pepper

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.

Add the broth and let the soup simmer for 10 minutes. Stir in the gnocchi and kale and cook for 3-5 minutes. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

Gnocchi Soup with Kale & Veggie Sausage
 
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Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It'll be ready in 30 minutes (and pairs well with a chilly December evening)!
Author:
Serves: 6-8
Ingredients
  • 1-2 Tbs olive oil
  • 4 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 2 C mushrooms, diced (I used cremini)
  • 2 Italian Seasoning-flavored Field Roast sausages, crumbled
  • 5 C vegetable broth
  • 12-oz Delallo mini gnocchi (gluten-free, wheat-free)
  • 4 C Lacinato (Dino) kale, chopped
  • 1-1/2 C almond milk
  • 3 Tbs cornstarch
  • 1 Tbs nutritional yeast
  • ¾ tsp salt
  • ½ tsp black pepper
Directions
  1. In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes.
  2. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent.
  3. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.
  4. Add the broth and let the soup simmer for 10 minutes.
  5. Stir in the gnocchi and kale and cook for 3-5 minutes.
  6. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

 

 

 

 

Portobello Tetrazzini Soup

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Portobello Tetrazzini Soup - Epicurean Vegan

Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Who needs it?! Because it’s just the two of us these days, I made a small batch (serves 3), but you could easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in about 30 minutes.

INGREDIENTS:
2 Tbs vegan margarine
3 cloves of garlic, minced
1 C diced onion
5 portobello mushroom caps, cut into cubes
4 C vegetable broth
1/2 C red wine
4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
1 C frozen peas
1/2 tsp dried lemon peel
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
1 C chopped parsley
Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)

DIRECTIONS:
In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.  Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes. Stir in the half and half and parsley and heat. Top individual servings with Parmesan and enjoy!

Portobello Tetrazzini Soup
 
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Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Because it's just the two of us these days, I made a small batch (serves 3), but you would easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in just over 30 minutes.
Author:
Serves: 3
Ingredients
  • 2 Tbs vegan margarine
  • 3 cloves of garlic, minced
  • 1 C diced onion
  • 5 portobello mushroom caps, cut into cubes
  • 4 C vegetable broth
  • ½ C red wine
  • 4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
  • 1 C frozen peas
  • ½ tsp dried lemon peel
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
  • 1 C chopped parsley
  • Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)
Directions
  1. In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes.
  2. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down.
  3. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.
  4. Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes.
  5. Stir in the half and half and parsley and heat.
  6. Top individual servings with Parmesan and enjoy!

 

 

Raw Date Granola

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Raw Date Granola - Epicurean Vegan

For the last couple of months, I have been making more of an effort to not skip breakfast and to incorporate more fruit into my diet. I’m not sure why I reach for leafy greens before an orange, but I guess I just love my veggies. As we all know, a healthy vegan diet’s gotta include fruit, so let’s do this! I recently came across the book, Life-Changing Foods and while I don’t (yet) know about life-changing, I will say, the recipes have been meal-changing for me. Unprocessed and fresh. That’s what I’ve been focusing on for the last six months and I’ve embraced my love of food again. I was getting too reliant upon vegan products and not plant-based, whole foods—one of the main reasons my becoming a vegan. (I’ve even cut way back on gluten/wheat and I feel so much better, but that’s a whole other post.) Anyway, this recipe (which I double) from Life-Changing Foods has certainly changed my breakfasts, which needed a serious (and delicious) overhaul.

INGREDIENTS:
4 C fresh, pitted dates
1/2 C unsalted almonds (I like to roast mine)
1/2 C unsweetened coconut flakes
1/2 tsp salt
1/2 tsp cinnamon (my addition)

DIRECTIONS:
I like to add the salt and cinnamon to the food processor first to get them well-combined. I then add the dates, almonds, and coconut; blend well. Transfer to a glass container and store in the refrigerator. I usually make this the night before, otherwise, it’s too soft to be granola. For breakfast, I crumble/pull apart pieces.

Raw Date Granola - Epicurean Vegan

My favorite breakfast:
Raw Date Granola - Epicurean Vegan
unsweetened Cashew Yogurt
a teeny drizzle of agave
fresh strawberries
fresh blueberries

 

Enjoy!

 

 

 

Raw Date Granola
 
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For the last couple of months, I have been making more of an effort to not skip breakfast and to incorporate more fruit into my diet. I'm not sure why I reach for leafy greens before an orange, but I guess I just love my veggies. As we all know, a healthy vegan diet's gotta include fruit, so let's do this! I recently came across the book, Life-Changing Foods and while I don't (yet) know about life-changing, I will say, the recipes have been meal-changing for me. Unprocessed and fresh. That's what I've been focusing on for the last six months and I've embraced my love of food again. I was getting too reliant upon vegan products and not plant-based, whole foods---one of the main reasons my becoming a vegan. (I've even cut way back on gluten/wheat and I feel so much better, but that's a whole other post.) Anyway, this recipe (which I double) from Life-Changing Foods has certainly changed my breakfasts, which needed a serious (and delicious) overhaul.
Author:
Serves: 3 cups
Ingredients
  • 4 C fresh, pitted dates
  • ½ C unsalted almonds (I like to roast mine)
  • ½ C unsweetened coconut flakes
  • ½ tsp salt
  • ½ tsp cinnamon (my addition)
Directions
  1. I like to add the salt and cinnamon to the food processor first to get them well-combined. I then add the dates, almonds, and coconut; blend well. Transfer to a glass container and store in the refrigerator. I usually make this the night before, otherwise, it's too soft to be granola. For breakfast, I crumble/pull apart pieces. My favorite breakfast: unsweetened Cashew Yogurt, a teeny drizzle of agave, fresh strawberries, fresh blueberries. Enjoy!

 

Avocado Toast with Cashew-Cilantro Cream

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Avocado Toast with Cashew-Cilantro Cream -- Epicurean Vegan

Yes, I’ve jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don’t love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!

INGREDIENTS:
2 ripe avocados, peeled, pitted and mashed
4-oz (half a can) water chestnuts, diced
4 Tbs olive oil
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Cashew-Cilantro Cream
3/4 C roasted, unsalted cashews
1/2 C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
1/2 C fresh cilantro leaves
2 Tbs lime juice
1/2 tsp salt
1/4 tsp black pepper
The rest
Pepitas
6-8 small slices of bread, toasted (Love Outside the Breadbox gluten-free bread)

DIRECTIONS:
In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

Avocado Toast with Cashew-Cilantro Cream
 
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Total time
 
Yes, I've jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don't love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!
Author:
Serves: 6-8
Ingredients
  • 2 ripe avocados, peeled, pitted and mashed
  • 4-oz (half a can) water chestnuts, diced
  • 4 Tbs olive oil
  • 2 cloves of garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cashew-Cilantro Cream
  • ¾ C roasted, unsalted cashews
  • ½ C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
  • ½ C fresh cilantro leaves
  • 2 Tbs lime juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • The rest
  • Pepitas
  • 6-8 small slices of bread, toasted
Directions
  1. In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper.
  2. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher.
  3. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

 

Chickpea Salad Tacos

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Chickpea Salad Tacos -- Epicurean Vegan

I find it’s easy to fall into a lunch rut, especially when you don’t have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won’t get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they’ll keep you going through the afternoon slump. I love crunch in my salads, so there’s plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage–next time!) Lately, I’ve been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for 1/2 a red bell pepper, I used 2 of the mini peppers:

Chickpea Salad Tacos -- Epicurean Vegan

I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.

UPDATE: And for the second batch (because the first batch disappeared fast, I swapped out the carrots with the promised purple cabbage and water chestnuts. Divine)!

Chickpea Salad Tacos -- Epicurean Vegan

INGREDIENTS:
1 15-oz can chickpeas, drained and rinsed
1/3 C onion, diced or minced
1/3 C carrots, diced
2 celery stalks, diced
1/2 red bell pepper, diced
1/4-1/3 C pepitas or chopped almonds
Sauce:
1-1/2 Tbs miso + 1 Tbs water
1/2 C vegan mayo
2 Tbs Dijon mustard
1 (heaping) Tbs dill relish
1 Tbs nutritional yeast
1 tsp kelp powder
3/4 tsp salt
1/4 tsp black pepper
The rest:
Gluten-free corn tortillas
Lettuce

DIRECTIONS:
Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.

Chickpea Salad Tacos -- Epicurean Vegan

In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.

Chickpea Salad Tacos -- Epicurean Vegan

Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

Chickpea Salad Tacos
 
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I find it's easy to fall into a lunch rut, especially when you don't have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won't get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they'll keep you going through the afternoon slump. I love crunch in my salads, so there's plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage--next time!) Lately, I've been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for ½ a red bell pepper, I used 2 of the mini peppers. I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.
Author:
Serves: 6-8
Ingredients
  • 1 15-oz can chickpeas, drained and rinsed
  • ⅓ C onion, diced or minced
  • ⅓ C carrots, diced
  • 2 celery stalks, diced
  • ½ red bell pepper, diced
  • ¼-1/3 C pepitas or chopped almonds
  • Sauce:
  • 1-1/2 Tbs miso + 1 Tbs water
  • ½ C vegan mayo
  • 2 Tbs Dijon mustard
  • 1 (heaping) Tbs dill relish
  • 1 Tbs nutritional yeast
  • 1 tsp kelp powder
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest:
  • Gluten-free corn tortillas
  • Lettuce
Directions
  1. Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.
  2. In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.
  3. Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

 

Glass Noodles & Carrots with Peanut-Sesame Sauce

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Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

I’m learning how to think small. The College Student is well, off to college this fall, and frankly, he’s rarely home for dinner these days between his busy work and social schedules. Thus, thinking small. Or least, smaller. Admittedly, I struggle with figuring out portions, so cooking for two is certainly a challenge. It does help to use small ingredients like this package of Sweet Potato Glass Noodles (3.5-oz) and these wee little carrots from our garden:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean VeganThe joy of cooking for two means saving money at the grocery store and saving time in the kitchen; these bowls are fresh and flavorful in less than 30 minutes. The downside? No leftovers.

INGREDIENTS:
3.5-oz pkg. Sweet Potato Glass Noodles
6-8 small carrots, sliced thin (about 2 cups)
1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
Sesame seeds
Peanut-Sesame Sauce
1-1/2 Tbs creamy peanut butter
4 Tbs soy sauce
2 tsp toasted sesame oil
2 tsp rice vinegar
2 Tbs mirin
1/2 tsp lime juice
1/2 tsp brown sugar
1 garlic clove, minced
1 Tbs grated ginger root

DIRECTIONS:

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Steam the carrots until softened, about 12-15 minutes. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.

Whisk together all of the sauce ingredients.

Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

Glass Noodles and Carrots with Peanut-Sesame Sauce -- Epicurean Vegan

Glass Noodles & Carrots with Peanut-Sesame Sauce
 
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Author:
Serves: 2
Ingredients
  • 3.5-oz pkg. Sweet Potato Glass Noodles
  • 6-8 small carrots, sliced thin (about 2 cups)
  • 1 bunch of green onion, sliced thick (these have a kick and we love green onion; feel free to use less)
  • Sesame seeds
  • Peanut-Sesame Sauce
  • 1-1/2 Tbs creamy peanut butter
  • 4 Tbs soy sauce
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 2 Tbs mirin
  • ½ tsp lime juice
  • ½ tsp brown sugar
  • 1 garlic clove, minced
  • 1 Tbs grated ginger root
Directions
  1. Steam the carrots until softened, about 12-15 minutes.
  2. Meanwhile, cook the glass noodles in boiling water for 6 minutes. Drain, rinse with cold water and return to the pan with a tiny bit of sesame oil.
  3. Whisk together all of the sauce ingredients.
  4. Combine the carrots, noodles, green onion, and sauce in a pan or bowl. Serve with sesame seeds on top. Enjoy!

 

Sweet Potato Nachos with Cilantro-Lime Sour Cream

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Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

I really didn’t mean to take such a long hiatus from posting. Between work and The Eighteen-year-old’s graduation, it’s been a busy spring. Here’s a quick and yummy recipe that is perfect for enjoying out on the deck. I’ve come learn that there are few rules when it comes to nachos, so here’s my delicious and hearty take on a classic.

INGREDIENTS:
2 large sweet potatoes or yams, cut into 1/2″ slices
Olive oil
Garlic salt
Black pepper
5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
1-1/4 C vegan sour cream
1 C fresh cilantro leaves
1 Tbs lime juice
1/4 tsp salt
Toppings
2 15-oz cans black beans, drained and rinsed
Green onion
Black olives
Salsa
Pepitas

DIRECTIONS:
Preheat oven to 450. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.

Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

In the meantime, over low heat, warm the black beans in a saucepan. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

Sweet Potato Nachos with Cilantro-Lime Sour Cream
 
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I really didn't mean to take such a long hiatus from posting. Between work and The Eighteen-year-old's graduation, it's been a busy spring. Here's a quick and yummy recipe that is perfect for enjoying out on the deck. I've come learn that there are few rules when it comes to nachos, so here's my delicious and hearty take on a classic.
Author:
Serves: 5
Ingredients
  • 2 large sweet potatoes or yams, cut into ½" slices
  • Olive oil
  • Garlic salt
  • Black pepper
  • 5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
  • 1-1/4 C vegan sour cream
  • 1 C fresh cilantro leaves
  • 1 Tbs lime juice
  • ¼ tsp salt
  • Toppings
  • 2 15-oz cans black beans, drained and rinsed
  • Green onion
  • Black olives
  • Salsa
  • Pepitas
Directions
  1. Preheat oven to 450.
  2. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned.
  3. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.
  4. In the meantime, over low heat, the warm the black beans in a saucepan.
  5. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl.
  6. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

 

Potato Curry with Spinach & Tomato

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Potato Curry with Spinach and Tomato -- Epicurean Vegan

The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That’s right, avocado. I know it’s highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal?
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Yep . . . I added avocado my Indian curry and it was delicious! The mild flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you’ve got an avocado itchin’ to be eaten. I’m pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!

INGREDIENTS:
3 cloves of garlic, minced
1 Tbs olive oil
3 russet potatoes, nuked, skinned, and cut into cubes
1 can coconut milk
1 C vegetable broth
3 Tbs garam masala
3 Tbs yellow curry
1 tsp turmeric
3/4 tsp salt
3-4 C fresh baby spinach
3 tomatoes, diced
6 C cooked rice
1-2 avocados, peeled, pitted and diced (optional)
1 can of drained garbanzo beans would also be great to add!

DIRECTIONS:
In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Add the garam masala, curry, and turmeric and coat the potatoes well.
Potato Curry with Spinach and Tomato -- Epicurean VeganIn a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Fold in and let cook over medium-low heat until the spinach is wilted.
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

Potato Curry with Spinach & Tomato
 
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The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That's right, avocado. I know it's highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal? I added avocado my Indian curry and it was delicious! The mind flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you've got an avocado itchin' to be eaten. I'm pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!
Author:
Serves: 4-5
Ingredients
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 3 russet potatoes, nuked, skinned, and cut into cubes
  • 1 can coconut milk
  • 1 C vegetable broth
  • 3 Tbs garam masala
  • 3 Tbs yellow curry
  • 1 tsp turmeric
  • ¾ tsp salt
  • 3-4 C fresh baby spinach
  • 3 tomatoes, diced
  • 6 C cooked rice
  • 1-2 avocados, peeled, pitted and diced
Directions
  1. In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
  2. Add the garam masala, curry, and turmeric and coat the potatoes well.
  3. In a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
  4. Fold in and let cook over medium-low heat until the spinach is wilted.
  5. Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

 

Spinach Linguine with Sausage & Sun-dried Tomatoes

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Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

I came across Tofurky’s Spinach Pesto Artisan Sausage, but I didn’t really have a recipe in mind; it just sounded like good and I wanted to give ’em a whirl. One sausage offers 29 grams of protein! only 11 grams of carbs and only 1 gram of saturated fat. And of course, you won’t find any cholesterol in these sausages. Super tasty and paired with pasta and sun-dried tomatoes in a light oil and garlic sauce, it makes an excellent meal in very little time!

Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

INGREDIENTS:
12-oz spinach linguine
2 Tofurky Spinach Pesto sausages, sliced
6-oz jar oil-packed sun-dried tomatoes, diced
4 cloves of garlic, minced
1/3 C olive oil
1 tsp vegan margarine
Salt and pepper, to taste
Vegan Parmesan, optional

DIRECTIONS:
Cook the linguine according to package instructions. Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.

Spinach Linguine with Sausage and Sun-dried Tomatoes -- Epicurean Vegan

In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat. To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!

Spinach Linguine with Sausage & Sun-dried Tomatoes
 
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I came across Tofurky's Spinach Pesto Artisan Sausage, but I didn't really have a recipe in mind; it just sounded like good and I wanted to give 'em a whirl. One sausage offers 29 grams of protein! only 11 grams of carbs and only 1 gram of saturated fat. And of course, you won't find any cholesterol in these sausages. Super tasty and paired with sun-dried tomatoes in a light oil and garlic sauce, it makes an excellent meal in very little time!
Author:
Serves: 4
Ingredients
  • 12-oz spinach linguine
  • 2 Tofurky Spinach Pesto sausages, sliced
  • 6-oz jar oil-packed sun-dried tomatoes
  • 4 cloves of garlic, minced
  • ⅓ C olive oil
  • 1 tsp vegan margarine
  • Salt and pepper, to taste
  • Vegan Parmesan, optional
Directions
  1. Cook the linguine according to package instructions.
  2. Meanwhile, in a medium skillet, add the sausage and sun-dried tomatoes. Saute over medium-low heat, or until the edges of the sausage begin to brown.
  3. In a small saucepan, heat the garlic, oil, and margarine to a low simmer, then remove from the heat.
  4. To serve, top individual servings of pasta with the sausage/sun-dried tomato mixture and drizzle with the garlic-oil sauce; top with vegan Parmesan and salt and pepper. Enjoy!

 

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