Creamy Mushroom Soup

Creamy Mushroom Soup -- Epicurean VeganI love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don’t stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you’ll look forward to leftovers!

INGREDIENTS:
2 Tbs Earth Balance margarine
3 cloves garlic, minced
4 celery stalks, sliced thin
1 small onion, chopped
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
16-oz cremini (baby portobellos), cut into chunks
5-oz pkg. shiitake mixture
5 C vegetable broth
1 large russet potato, peeled and diced small
6-oz jar button mushrooms, drained
1 bay leaf
1/2 C vegan sour cream
1/4 C plain, unsweetened almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
2 Tbs nutritional yeast
Chopped chives
Salt, to taste

DIRECTIONS:
In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
Creamy Mushroom Soup -- Epicurean VeganAdd the mushrooms and combine well with the celery and onions; cook 5 minutes.
Creamy Mushroom Soup -- Epicurean VeganNext, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
Creamy Mushroom Soup -- Epicurean VeganOnce the potatoes are softened (but not mushy—unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup to add them to.
Creamy Mushroom Soup --Epicurean VeganCook until they are heated through. You can fish out and discard the bay leaf now or later; doesn’t really matter. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly. Serve with some fresh chives on top and season with salt, if necessary. Enjoy!

Creamy Mushroom Soup
 
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Serves: 6
Ingredients
  • 2 Tbs Earth Balance margarine
  • 3 cloves garlic, minced
  • 4 celery stalks, sliced thin
  • 1 small onion, chopped
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • 16-oz cremini (baby portobellos), cut into chunks
  • 5-oz pkg. shiitake mixture
  • 5 C vegetable broth
  • 1 large russet potato, peeled and diced small
  • 6-oz jar button mushrooms, drained
  • 1 bay leaf
  • ½ C vegan sour cream
  • ¼ C plain, unsweetened almond milk
  • 3 Tbs flour
  • ¾ tsp Herbs de Provence
  • 2 Tbs nutritional yeast
  • Chopped chives
  • Salt, to taste
Directions
  1. In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
  2. Add the mushrooms and combine well with the celery and onions; cook 5 minutes.
  3. Next, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
  4. Once the potatoes are softened (but not mushy---unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup for them.
  5. Cook until they are heated through. You can fish out and discard the bay leaf now, or later; doesn't really matter.
  6. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly.
  7. Serve with some fresh chive on top and season with salt, if necessary. Enjoy!

 

 

Cinnamon-Almond Croissants

Cinnamon-Almond Croissants -- Epicurean VeganPuff pastry can sometimes be a vegan’s best friend. I had one sheet of it in the freezer, so I stuck it in the fridge the night before so that it would be thawed by morning. Otherwise, it takes about 45-60 minutes if you take it out and set it on the counter to thaw. These were ready in no time and were the perfect breakfast treat for a lazy weekend morning.

INGREDIENTS:
1 puff pastry sheet, thawed
Flour for dusting
2 Tbs vegan margarine
1/4 C brown sugar
1 tsp cinnamon
1/4 tsp almond extract/flavoring
2-3 Tbs almond milk

DIRECTIONS:
Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavoring.
Cinnamon-Almond Croissants -- Epicurean VeganNext, roll out the pastry sheet over a lightly floured surface until you have roughly a 10″x 10″ square. It doesn’t need to be perfect. Cut the dough into four even squares and spread a 1/4 of the sauce on a square.
Cinnamon-Almond Croissants -- Epicurean VeganTake one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
Cinnamon-Almond Croissants -- Epicurean VeganPlace onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!

Cinnamon-Almond Croissants
 
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Serves: 4
Ingredients
  • 1 puff pastry sheet, thawed
  • Flour for dusting
  • 2 Tbs vegan margarine
  • ¼ C brown sugar
  • 1 tsp cinnamon
  • ¼ tsp almond extract/flavoring
  • 2-3 Tbs almond milk
Directions
  1. Preheat oven to 400. In a small saucepan, melt the vegan margarine over low-medium heat. Stir in the brown sugar, cinnamon and almond flavorin
  2. Next, roll out the pastry sheet over a lightly floured surface until you have roughly a 10"x 10" square. It doesn't need to be perfect. Cut the dough into four even squares and spread a ¼ of the sauce on a square.
  3. Take one corner and fold it over to the opposite corner. Roll the folded side toward the corner, turn over and curl the ends in.
  4. Place onto a baking sheet and brush with the almond milk. Bake for 15 minutes, or until golden. Enjoy!

 

Groatmeal with Fresh Fruit

Groatmeal with Fresh Fruit -- Epicurean VeganWhen it comes to breakfast, it can be a little lack luster for me. The Tenth Grader and I try to hit the gym in the mornings before school, so I typically inhale a Larabar at 5:45 a.m. and when I come home, I’m just wanting something quick. Sadly, I usually end up with a Boca “chicken” patty on an English muffin. Even though I’m a morning person, making a quick, healthy and delicious breakfast can be a tall order. If I had my way, I’d go to the Rainbow every morning for their Groatmeal (granola + oatmeal and loaded with lots of fruit), but that’s not an option. The other night, while lamenting with my friend Jessie about my boring breakfasts, she told me to make the oatmeal the night before. For many of you, this may be nothing new, but to me, it was revolutionary. You see, I’m not a huge oatmeal fan . . . unless it’s the Rainbow’s . . . but I thought, what the hell, it’s time to be a big girl and make my own oatmeal. And I loved it. Talk about easy and an ideal option for a post workout meal.

INGREDIENTS:
1 C old fashioned oats
1 to 1-1/2 C unsweetened almond milk
Fresh fruit like strawberries, blueberries, raspberries and/or bananas
Handful of granola, store-bought or homemade
Brown sugar
*next time, I’ll add some cinnamon to the oats and milk the night before. Yum!*

DIRECTIONS:
The night before, place the oats in a Pyrex dish (or any covered bowl) and pour in the almond milk. This is where your preference comes in. If you pour enough to just cover the oats, by morning, the oats will have absorbed most of the milk, or pour in a bit more to make it kind of soupy. I like the soupy kind. You can always add more almond milk in the morning if it’s not enough. You really can’t screw this up.
Groatmeal with Fresh Fruit -- Epicurean VeganI know, they pretty much look the same, right? There was only a little “loose” milk in the one on the right. When it comes time to eat, just scoop out some oatmeal, add a handful of granola, slice up some fruit, and sprinkle with a tiny bit of brown sugar. Enjoy!

Groatmeal with Fresh Fruit
 
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Serves: 2
Ingredients
  • 1 C old fashioned oats
  • 1 to 1-1/2 C unsweetened almond milk
  • Fresh fruit like strawberries, blueberries, raspberries and/or bananas
  • Handful of granola, store-bought or homemade
  • Brown sugar
Directions
  1. The night before, place the oats in a Pyrex dish (or any covered bowl) and pour in the almond milk. This is where your preference comes in. If you pour enough to just cover the oats and by morning, the oats will have absorbed it all, or pour in a bit more to make it kind of soupy. I like the soupy kind. You can always add more almond milk in the morning if it's not enough. You really can't screw this up.
  2. When it comes time to eat, just scoop out some oatmeal, add a handful of granola, slice up some fruit, and sprinkle with a tiny bit of brown sugar. Enjoy!

 

 

Creamy Avocado Pasta

Creamy Avocado Pasta -- Epicurean VeganAvocados are incredibly versatile. They work in desserts such as mousses and cupcakes, in salads, dips, and spreads. Heck, you can make a facial out of it! Well, they also make the ideal pasta sauce. They’re very healthy too. Did you know they have more potassium than bananas? Yep, that’s 14% compared 10% in bananas. Another bonus is that they’re loaded with heart-healthy monounsaturated fatty acids, as well as fiber. This meal came together in less than 30 minutes and feel free to add other veggies such as cherry tomatoes and zucchini.

INGREDIENTS:
1/2 C cashews
2 cloves of garlic
2 avocados, peeled and pitted
1 Tbs lime juice
2 Tbs white wine
2 heaping Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
1/8 C almond milk
1 tsp olive oil
3 C mushrooms, sliced
3/4 C green onion, sliced
16-oz fettuccine or other pasta of your choice

DIRECTIONS:
Soak the cashews in hot water for about an hour. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
Creamy Avocado Pasta -- Epicurean VeganTransfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it’s a little too thick. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes—enough to just soften them. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

Creamy Avocado Pasta
 
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Serves: 6
Ingredients
  • ½ C cashews
  • 2 cloves of garlic
  • 2 avocados, peeled and pitted
  • 1 Tbs lime juice
  • 2 Tbs white wine
  • 2 heaping Tbs nutritional yeast
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ⅛ C almond milk
  • 1 tsp olive oil
  • 3 C mushrooms, sliced
  • ¾ C green onion, sliced
  • 16-oz fettuccine or other pasta of your choice
Directions
  1. Soak the cashews in hot water for about an hour.
  2. While the pasta is cooking, drain the cashews and add them to the food processor with the garlic. Puree for a minute, scraping the bowl halfway through.
  3. Add the avocados, lime juice, white wine, nutritional yeast, salt and pepper.
  4. Transfer to a small saucepan and heat over low to medium heat, stirring often. Stir in the almond milk if it's a little too thick.
  5. In a small skillet, saute the mushrooms in the olive oil for just a couple of minutes---enough to just soften them.
  6. Once the pasta is cooked and drained, combine the pasta and sauce. Top servings with mushrooms and green onions. Enjoy!

 

 

 

Hearty Tuscan Chili

Hearty Tuscan Chili -- Epicurean VeganI like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you’ll feel like the Italian Alps are right outside your window.

INGREDIENTS:
2 cloves garlic, minced
1 Tbs olive oil
1 red onion, chopped
1 red bell pepper, chopped
2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
1 medium zucchini, cut into small cubes
15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
14-oz can diced tomatoes, undrained
2-1/2 C vegetable broth
1/4 C red wine
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 tsp crushed rosemary
1/4 tsp thyme
3/4 tsp salt
1/2 tsp black pepper
Crusty bread or croutons
Hearty Tuscan Chili2-- Epicurean VeganDIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
Hearty Tuscan Chili -- Epicurean VeganAdd the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
Hearty Tuscan Chili -- Epicurean VeganTop with croutons or serve with some crusty Italian bread. Enjoy!
Hearty Tuscan Chili -- Epicurean Vegan

Hearty Tuscan Chili
 
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Serves: 6-8
Ingredients
  • 2 cloves garlic, minced
  • 1 Tbs olive oil
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
  • 1 medium zucchini, cut into small cubes
  • 15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
  • 14-oz can diced tomatoes, undrained
  • 2-1/2 C vegetable broth
  • ¼ C red wine
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp parsley
  • ½ tsp crushed rosemary
  • ¼ tsp thyme
  • ¾ tsp salt
  • ½ tsp black pepper
  • Crusty bread or croutons
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
  2. Add the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
  3. Top with croutons or serve with some crusty Italian bread. Enjoy!

 

 

Coconut Curry Over Ginger-Lime Rice

Coconut Curry Over Ginger-Lime Rice -- Epicurean VeganYou’re probably expecting me to throw some lentils in this dish . . . and I probably would have if I had any! With or without lentils, this curry dish, full of veggies, is packed full of flavor and perfect over the ginger-lime rice. This is such a fast and easy dish that I don’t even have more pictures for you! But don’t worry, you won’t need them; dinner will be ready in 30 minutes!

INGREDIENTS:
2 medium russet potatoes
1 Tbs coconut oil
3 cloves of garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 medium zucchini, sliced into 1/2″ pieces, then cut in half
3 C mushrooms, quartered
2 Tbs yellow curry powder
3/4 tsp garam masala
1 tsp salt
1/4 to 1/2 tsp cayenne
1 C vegetable broth
2 cans coconut milk
2 C rice
1 Tbs fresh ginger
Zest from one lime
4-5 green onion, sliced

DIRECTIONS:
Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before  slicing and cutting into cubes.  In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes. Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well. Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes. Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes. 5 minutes before serving, fold in the potatoes and mushrooms. Serve over the rice and top with green onions. Enjoy!

Coconut Curry Over Ginger-Lime Rice
 
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Serves: 6
Ingredients
  • 2 medium russet potatoes
  • 1 Tbs coconut oil
  • 3 cloves of garlic, minced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 medium zucchini, sliced into ½" pieces, then cut in half
  • 3 C mushrooms, quartered
  • 2 Tbs yellow curry powder
  • ¾ tsp garam masala
  • 1 tsp salt
  • ¼ to ½ tsp cayenne
  • 1 C vegetable broth
  • 2 cans coconut milk
  • 2 C rice
  • 1 Tbs fresh ginger
  • Zest from one lime
  • 4-5 green onion, sliced
Directions
  1. Start with microwaving the potatoes until they are just soften; set aside and let them cool a little before slicing and cutting into cubes.
  2. In a large soup pot, melt the coconut oil over medium heat and add the garlic; cook 2-3 minutes. Add the onion and bell pepper and cook until they start to soften, about 5 minutes.
  3. Next, add the zucchini and cook another 5 minutes. Stir in the curry powder, garam masala, salt and cayenne and coat the vegetables well.
  4. Add the broth and coconut milk, stir well, and let it simmer for 15-20 minutes.
  5. Meanwhile, in a large pot, mix the ginger and lime zest with 4 cups of water and stir in the rice. Bring to a boil, then reduce heat to low and cook for 10-15 minutes.
  6. minutes before serving, fold in the potatoes and mushrooms.
  7. Serve over the rice and top with green onions. Enjoy!

 

Pearl Couscous with Kale, Mushrooms and Cashew Pesto

Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganI wanted a fast and healthy lunch, but we were gone over the weekend and the fridge was looking pretty bare, except for some on-the-verge kale and mushrooms and some parsley and cilantro. I was surprised they were still good, and frankly, pretty glad. Thankfully, the farmer’s market is open tomorrow so I can restock. This delicious lunch came together rather fast and would also make a great light dinner. You can use the pearl couscous like I did, but feel free to use any rice or grain that you like. The pesto recipe makes just over a cup and you may have leftovers—great to mix with some cooked pasta for another tasty lunch.

INGREDIENTS:
1-1/2 C vegetable broth
1 C pearl couscous
10 baby portobello mushrooms, sliced
2 bunches of kale, torn into bite-sized pieces
1 tsp olive oil
½ C pepitas
Cashew Pesto
¾ C cashews
2 garlic cloves
1 bunch Italian parsley
1 bunch cilantro
1 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp apple cider vinegar
1/3 C water
Salt and pepper, to taste

DIRECTIONS:
In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganBlend until smooth and scraping the bowl if necessary halfway through.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganYou can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just 2-3 minutes, or until the veggies soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don’t want to use oil, you can certainly just use water. It’s all about presentation ;-) so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean Vegan

Pearl Couscous with Kale, Mushrooms and Cashew Pesto
 
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Serves: 3-4
Ingredients
  • 1-1/2 C vegetable broth
  • 1 C pearl couscous
  • 10 baby portobello mushrooms, sliced
  • 2 bunches of kale, torn into bite-sized pieces
  • 1 tsp olive oil
  • ½ C pepitas
  • .
  • Cashew Pesto
  • .
  • ¾ C cashews
  • 2 garlic cloves
  • 1 bunch Italian parsley
  • 1 bunch cilantro
  • 1 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • ½ tsp apple cider vinegar
  • ⅓ C water
  • Salt and pepper, to taste
Directions
  1. In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed.
  2. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients. Blend until smooth and scraping the bowl if necessary halfway through.
  3. You can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just a 2-3 minutes, or until the veggie soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don't want to use oil, you can certainly just use water.
  4. It's all about presentation ;-) so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!

 

Tempeh-Avocado Reuben Sandwich

Tempeh-Avocado Reuben Sandwich -- Epicurean VeganThis sandwich certainly isn’t for the dainty. Grab some napkins and don’t be afraid to let things get messy, but you probably won’t care, because the flavor is amazing. Sauerkraut, avocado and tempeh is a delicious combination, especially with the tangy dressing and toasted rye bread. This is also a quick meal; perfect when you don’t have a lot of time.

INGREDIENTS:
1 8-oz pkg. tempeh, cut into slices
1/2 C tamari
1 tsp vegan Worcestershire sauce
2 cloves of garlic, minced
1/4 tsp salt
1/8 tsp black pepper
Dressing
1/2 C vegan mayo
1/4 C ketchup
2 Tbs relish
1/8 tsp Dijon mustard
1 Tbs nutritional yeast (I like to sneak this into sauces & dressings for some added B vitamins)
3/4 tsp onion powder
1/2 tsp garlic powder
The rest
1 avocado
2-3 C jarred or canned sauerkraut
8 rye bread slices, toasted

DIRECTIONS:
Combine the tamari, Worcestershire sauce, garlic, salt and pepper in a medium zip bag. Add the tempeh, coat well and marinate for 1-3 hours in the refrigerator. To make the sauce, whisk together the mayo, ketchup, relish, Dijon, nutritional yeast, onion powder and garlic powder.

Tempeh-Avocado Reuben Sandwich -- Epicurean VeganIn a large skillet, over medium-low heat, add the marinade and tempeh. The marinade will burn if you cook it over too high of heat, so try to keep it between medium-low and cook the tempeh, turning once or twice, until the sides are crispy.
Tempeh-Avocado Reuben Sandwich -- Epicurean VeganTo assemble the sandwiches, I spread some dressing on one bread slice, placed a few pieces of tempeh on top, then some sauerkraut, avocado slices and some more dressing.
Tempeh-Avocado Reuben Sandwich -- Epicurean VeganCut in half and enjoy!
Tempeh-Avocado Reuben Sandwich -- Epicurean Vegan

 

 

Open-Faced Chick’n Sandwich

Open-Faced Chick'n Sandwich -- Epicurean VeganYummm . . . this open-faced sandwich is crazy good. It’s also super versatile. I used Lightlife Chick’n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used a fat loaf of French bread, I ended up with 3 sandwiches, but if you use a thinner loaf, you’ll easily get 4. This is also a very quick meal, so great when you don’t have a lot of time on your hands.

INGREDIENTS:
1 loaf of French bread, cut in half, then each half cut lengthwise
3/4 C vegan mayonnaise
1 8-oz can water chestnuts, chopped
1/2 C green onion, sliced
1-1/2 Tbs Dijon mustard
1 tsp vegan Worcestershire sauce
1 tsp salt
1 Tbs nutritional yeast
1/2 C vegan mozzarella or Monterey Jack cheese, shredded
1 6-oz pkg. LightLife Chick’n Strips, chopped
1 tomato, chopped
1 C black olives, sliced or chopped
Open-Faced Chick'n Sandwich -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick’n strips and tomato.
Open-Faced Chick'n Sandwich -- Epicurean VeganFor the bread, hollow out the middle a little bit, otherwise, the filling won’t stay put.
Open-Faced Chick'n Sandwich -- Epicurean VeganFill the bread with the filling and place on a baking sheet.
Open-Faced Chick'n Sandwich --Epicurean VeganBake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!
Open-Faced Chick'n Sandwich -- Epicurean Vegan

Open-Faced Chick'n Sandwich
 
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Serves: 3-4
Ingredients
  • 1 loaf of French bread, cut in half, then each half cut lengthwise
  • ¾ C vegan mayonnaise
  • 1 8-oz can water chestnuts, chopped
  • ½ C green onion, sliced
  • 1-1/2 Tbs Dijon mustard
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp salt
  • 1 Tbs nutritional yeast
  • ½ C vegan mozzarella or Monterey Jack cheese, shredded
  • 1 6-oz pkg. LightLife Chick'n Strips, chopped
  • 1 tomato, chopped
  • 1 C black olives, sliced or chopped
Directions
  1. Preheat oven to 350.
  2. In a medium bowl, combine the mayo, water chestnuts, green onion, mustard, Worcestershire sauce, salt nutritional yeast and vegan cheese. Fold in the chick'n strips and tomato.
  3. For the bread, hollow out the middle a little bit, otherwise, the filling won't stay put.
  4. Fill the bread with the filling and place on a baking sheet.
  5. Bake for 8-10 minutes, or until the bread begins to brown and the filling is hot. Top with black olives, slice and enjoy!

 

 

 

 

Zucchini Noodles with a Macadamia Nut Cream Sauce

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganAs you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes. You  may recall my first zucchini noodle recipe with pesto as sun-dried tomatoes  and I really love my spiralizer . . .
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganThis works fabulous and is so easy to use. I haven’t spiralized any other veggies yet, but it takes only a few minutes to turn small to medium zucchinis into wonderful noodles. Pasta with cream sauce dishes (my favorite!) are notorious for being full of fat and calories (thanks to dairy products) but even cream sauces made with nuts can be up there too, but fortunately, between subbing in zucchini noodles and the fact that nuts are full of healthy fats and calcium, you don’t have to feel guilty about loading your plate with these “noodles.”

INGREDIENTS:
4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
Macadamia Nut Cream Sauce
1 C macadamia nuts
1 large garlic clove
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp apple cider vinegar
1/4 C white wine
1/2 C water
The rest
1-2 tomatoes, diced

DIRECTIONS:
Spiralize your zucchinis into a large bowl and set aside.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganNext, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You’ll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth. Transfer to a small saucepan and heat over low heat until warm—keep an eye on it so it doesn’t burn. Also, if it’s too thick, whisk in some water or vegetable broth.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganIn a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganTransfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganOnce the noodles cook down a bit, add the mushroom and onion mixture and mix together.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganYou can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4-5 small to medium zucchinis
  • 1 Tbs olive oil
  • 1 large white onion, sliced
  • 3 C mushrooms, sliced
  • .
  • Macadamia Nut Cream Sauce
  • .
  • 1 C macadamia nuts
  • 1 large clove garlic
  • 1 Tbs nutritional yeast
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp apple cider vinegar
  • ¼ C white wine
  • ½ C water
  • .
  • The rest
  • .
  • 1-2 tomatoes, diced
Directions
  1. Spiralize your zucchinis into a large bowl and set aside.
  2. Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You'll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth.
  3. Transfer to a small saucepan and heat over low heat until warm---keep an eye on it so it doesn't burn. Also, if it's too thick, whisk in some water or vegetable broth.
  4. In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.
  5. Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
  6. Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
  7. You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!