Thai Green Curry Bowls

Thai Green Curry Bowls -- Epicurean VeganIt’s perfectly fine to let someone else take the lead on a recipe once in a while. In this case, Trader Joe’s. I had a jar of their Thai Green Curry Sauce and some (quick cook) Organic Brown Basmati Rice, and together, they made the perfect base for this meal. Add a few veggies, some healthy protein, and you have a delicious meal in no time.
Thai Green Curry Bowls -- Epicurean Vegan

INGREDIENTS:
1 C Trader Joe’s quick cook brown rice
2-1/2 C vegetable broth
1 jar of Trader Joe’s Thai Green Curry Sauce
2-3 C mushrooms, quartered
1 can garbanzo beans (chickpeas), drain and rinsed
1 bell pepper, cut into chunks (I had half a red; half a yellow)
3-4 green onions, sliced
1 Tbs olive oil

DIRECTIONS:
Start with making the rice. If using the TJ brand, it’ll only be about 15-20 minutes; cook according to package instructions. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
Thai Green Curry Bowls -- Epicurean VeganAdd the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
Thai Green Curry Bowls -- Epicurean VeganNext, add the sauce and let simmer for about 10 minutes.
Thai Green Curry Bowls -- Epicurean VeganFor individual servings, top rice with the curry mixture a some green onions. Enjoy!

Thai Green Curry Bowls
 
Author:
Ingredients
  • 1 C Trader Joe's quick cook brown rice
  • 2-1/2 C vegetable broth
  • 1 jar of Trader Joe's Thai Green Curry Sauce
  • 2-3 C mushrooms, quartered
  • 1 can garbanzo beans (chickpeas), drain and rinsed
  • 1 bell pepper, cut into chunks (I had half a red; half a yellow)
  • 3-4 green onions, sliced
  • 1 Tbs olive oil
Directions
  1. Start with making the rice. If using the TJ brand, it'll only be about 15-20 minutes; cook according to package instructions. Meanwhile, in a large skillet, heat the olive oil. Add the bell pepper and cook 8-10 minutes, or until they are softened.
  2. Add the mushrooms and chickpeas and cook for another 5 minutes, or until the mushrooms cook down a little.
  3. Next, add the sauce and let simmer for about 10 minutes.
  4. For individual servings, top rice with the curry mixture a some green onions. Enjoy!

 

Edamame Spaghetti with Lemon-Garlic Sauce

Edamame Spaghetti with Lemon-Garlic Sauce -- Epicurean VeganThat’s right, edamame spaghetti. In 12-ridiculous steps that include cooking the beans, mashing them, adding flour, six other ingredients, and running the dough through a pasta machine, you’re in business! Or . . . you can go the easy way by picking up pre-made edamame noodles like I did:
Edamame SpaghettiThis 2-lb box is from Costco and will run you about $9. And you can’t get simpler as far as ingredients go: soy beans and water. I think it’s a nice change up from pasta, and here’s the skinny: they’re gluten-free; high in protein and fiber; half the carbs of pasta; and a bit less calories, too. I thought I’d give them a whirl. Because the spaghetti only takes 4-5 minutes to cook, this is a great meal to prepare when you want something quick and easy. How do they taste? Delicious. Not much flavor on their own, but there’s no reason you can’t dress them up with a sauce or seasonings. A tomato sauce doesn’t seem like the right choice though, but more of a light cream or olive oil sauce. Just like with regular pasta, the possibilities are pretty endless.

INGREDIENTS:
8-oz edamame spaghetti
2 Tbs olive oil
3 cloves of garlic
zest and juice from one lemon
salt
2 Tbs Earth Balance margarine
2 C mushrooms, sliced
1 tomato, diced
Parmezano Sprinkles (from The Uncheese Cookbook)
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light or yellow miso
1/4 tsp salt

DIRECTIONS:
I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.

Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes. Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes. Before draining the noodles, reserve 1/2 cup of the cooking liquid. Drain the edamame noodles and rinse with cold water. In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry. Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!

Edamame Spaghetti with Lemon-Garlic Sauce
 
Prep time
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Total time
 
Author:
Serves: 3-4
Ingredients
  • 8-oz edamame spaghetti
  • 2 Tbs olive oil
  • 3 cloves of garlic
  • zest and juice from one lemon
  • salt
  • 2 Tbs Earth Balance margarine
  • 2 C mushrooms, sliced
  • 1 tomato, diced
  • Parmezano Sprinkles (from The Uncheese Cookbook)
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast
  • 1-2 tsp light or yellow miso
  • ¼ tsp salt
Directions
  1. I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.
  2. Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes.
  3. Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes.
  4. Before draining the noodles, reserve ½ cup of the cooking liquid. Drain the edamame noodles and rinse with cold water.
  5. In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry.
  6. Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!

 

Veggie Pasta with Mushrooms, Black Olives & Pepitas

Veggie Pasta with mushrooms, black olives, and pepitas -- Epicurean VeganI know it may not look like much, but I assure you there are some delicious, hidden flavors in this dish. This also is really quick to throw together and is great for lunch, too. Plus, between the nutritional yeast and pepitas, you’ll get your fill of B vitamins and omega-3 fats.
Trader Joe's Veggie PastaINGREDIENTS:
12-oz pkg. vegetable radiatore pasta (Trader Joe’s)
2 Tbs Earth Balance margarine, divided
2 cloves garlic, minced
2 C mushrooms, sliced
6 green onions, sliced
4-oz can sliced black olives
Salt and pepper, to taste
1/4 C nutritional yeast
1/4 C pepitas

DIRECTIONS:
In a large pot, cook the pasta according to package instructions. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
Veggie Pasta with Mushrooms, Black Olives, and Pepitas -- Epicurean VeganDrain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

Veggie Pasta with Mushrooms, Black Olives & Pepitas
 
Author:
Serves: 6
Ingredients
  • 12-oz pkg. vegetable radiatore pasta (Trader Joe's)
  • 2 Tbs Earth Balance margarine, divided
  • 2 cloves garlic, minced
  • 2 C mushrooms, sliced
  • 6 green onions, sliced
  • 4-oz can sliced black olives
  • Salt and pepper, to taste
  • ¼ C nutritional yeast
  • ¼ C pepitas
Directions
  1. In a large pot, cook the pasta according to package instructions.
  2. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
  3. Drain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

 

Watermelon with Mint & Almond Feta

Watermelon with Mint and Almond Feta -- Epicurean VeganDid you know it’s National Watermelon Month? Have you had some delicious watermelon recipes yet? This one couldn’t be simpler. Of course, you will have to make the almond feta the day before, but it’s extremely simple to prepare. I recommend keeping the watermelon cold and adding the almond feta to individual servings. You’ll love the cold crispness of the watermelon mixed with the tangy almond feta—the perfect salad for a hot July day.

INGREDIENTS:
Almond Feta recipe
5-7 lbs watermelon, cut into chunks
1 C fresh mint, chopped
2 Tbs olive oil
4 Tbs lime juice
Salt and pepper
Arugula, optional

DIRECTIONS:
Make the almond feta at the day or night before (see link above). Make sure your watermelon is cold either before assembling the salad or before serving. In a small bowl, combine the olive oil, lime juice, and some salt and pepper, to taste. Pour over the watermelon and use a rubber spatula to gently mix the watermelon. Next, fold in the mint. When you get read to serve, you can scoop some watermelon on top of some arugula and then add some crumbled almond feta. Enjoy!

And since we’re on the topic of watermelons . . . hop on over to Goodreads and enter in a giveaway to win one of five copies of Bobbing for Watermelons.
Bobbing for Watermelons, a Novel by April J. Moore

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

This recipe came to me about two in the morning a few days ago and I haven’t been able to get it off my mind. And it’s a good thing. The flavors of the sage, thyme, and parsley meld so perfectly and I love the combo of the soft chickpeas and crispy asparagus. I don’t usually go for instant brown rice, but I also don’t always like waiting forty-five minutes for brown rice to cook, so the ease of instant rice made this delicious dish come together in breeze.

INGREDIENTS:
1 bunch asparagus, cut diagonally into 3-4 pieces
1 Tbs olive oil
2 C instant brown rice
1-3/4 C vegetable broth
1 Tbs fresh sage (about 10 leaves), minced
1 Tbs fresh thyme, minced
1/3 C fresh parsley, chopped
1 15-oz can chickpeas, drained and rinsed
Salt and pepper, to taste
2 Tbs lemon juice

DIRECTIONS:
In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean VeganMeanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you’re using regular brown rice, get it going right away and don’t start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)

Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes.

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Add the herbs to the cooked rice and combine well.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice
 
Author:
Ingredients
  • 1 bunch asparagus, cut diagonally into 3-4 pieces
  • 1 Tbs olive oil
  • 2 C instant brown rice
  • 1-3/4 C vegetable broth
  • 1 Tbs fresh sage (about 10 leaves), minced
  • 1 Tbs fresh thyme, minced
  • ⅓ C fresh parsley, chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 2 Tbs lemon juice
Directions
  1. In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
  2. Meanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you're using regular brown rice, get it going right away and don't start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)
  3. Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes. Add the herbs to the cooked rice and combine well.
  4. Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

 

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganI love meals that come together in less than 30 minutes—especially when they’re this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

INGREDIENTS:
Peanut-Ginger
Sauce
2 quarter-sized, 1/4″ thick pieces of fresh ginger
1/3 C peanut butter
1/4 C white wine vinegar
3/4 C canned coconut milk
4 Tbs lime juice
1/4 tsp sesame oil
1/2 tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

DIRECTIONS:
To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that’s okay, too).
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganMeanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You’ll end up with 28 triangles.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganIn a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with salt and pepper.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganCook 4-5 minutes, or until the edges of the tofu get a nice crispy sear. Drizzle with some more tamari and agave.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganTransfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Seared Tofu with Vegetables in a Peanut-Ginger Sauce -- Epicurean VeganServe together with the tofu and sprinkle on some sesame seeds. Enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Peanut-Ginger Sauce
  • 2 quarter-sized, ¼" thick pieces of fresh ginger
  • ⅓ C peanut butter
  • ¼ C white wine vinegar
  • ¾ C canned coconut milk
  • 4 Tbs lime juice
  • ¼ tsp sesame oil
  • ½ tsp sugar
  • For the tofu
  • 1 14-oz container extra firm tofu
  • 2 Tbs olive oil
  • Salt and pepper
  • Tamari or soy sauce
  • Agave
  • The rest
  • 1 head of broccoli
  • 2 C chopped mushrooms
  • Sesame seeds
Directions
  1. To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
  2. Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that's okay, too).
  3. Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You'll end up with 28 triangles.
  4. In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with more salt and pepper.
  5. Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear.
  6. Drizzle on some more tamari and agave.
  7. Once cooked, transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
  8. Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

 

Lentil Bowls with Avocado & Tomato

Lentil Bowls with Avocado and Tomato -- Epicurean Vegan

This makes a great side dish or main meal. It’s also ready in about 30 minutes. Lentils are so easy to make and are incredibly healthy. They’re full of fiber (perfect for lowering cholesterol), a fabulous source of folate and magnesium which contribute to heart health, and good for the digestive system. They also contain the third highest level of protein, lots of iron, and are low in calories, and virtually no fat. Dig in!

INGREDIENTS:
3 C vegetable broth
1 C green lentils
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs lime juice
4 green onion, sliced
1 tomato, diced
1/4 C pepitas
3 Tbs nutritional yeast
1/2 C fresh cilantro, chopped
Avocado slices

DIRECTIONS:
Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder. Taste the lentils and if they’re soft, with a little firmness, they’re about done. Drain any excess liquid off.
Lentils with Avocado and Tomato -- Epicurean VeganGently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

Lentil Bowls with Avocado & Tomato
 
Prep time
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Total time
 
Author:
Serves: 2
Ingredients
  • 3 C vegetable broth
  • 1 C green lentils
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbs lime juice
  • 4 green onion, sliced
  • 1 tomato, diced
  • ¼ C pepitas
  • 3 Tbs nutritional yeast
  • ½ C fresh cilantro, chopped
  • Avocado slices
Directions
  1. Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes.
  2. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder.
  3. After the 20-25 minutes, taste the lentils and if they're soft, with a little firmness, they're about done. Drain any excess liquid off.
  4. Gently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice.
  5. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

 

Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean VeganSummer is around the corner, which means fresher, lighter meals make a resurgence. Frankly, these are good any time. They come together in a snap, too. I paired these with the Avocado Bruschetta that’s always a hit.
Avocado Bruschetta -- Epicurean VeganI made these pretty mild, but feel free to chop up a jalapeno or add some hot sauce to the cashew sauce. Some iceberg lettuce would also add some nice crunch. Either way, I think you’ll enjoy these tasty, gluten-free tacos for lunch or dinner.

INGREDIENTS:
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
1/2 large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
1/2 tsp salt
1/2 to 3/4 C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

DIRECTIONS:
When it comes to making a dish with a cashew sauce, I’ll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceTo make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceIf you’d like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceWith leftovers, we changed it up a little by warming up the filling and using corn shells and adding lettuce and tomato. So good!

Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean Vegan

 

FBean & Avocado Tacos with Cilantro-Lime Cashew Sauce
 
Author:
Serves: 6-8
Ingredients
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • ½ large onion (any variety), diced
  • 2 Tbs red wine vinegar
  • 2 Tbs ground cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 Tbs lime juice
  • Cilantro-Lime Cashew Sauce
  • 1 C raw, unsalted cashews
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ to ¾ C cold water
  • 3 Tbs lime juice
  • 1 C fresh cilantro leaves
  • 1 Tbs nutritional yeast
  • The rest
  • 1 avocado, peeled, pitted and sliced
  • 6-8 soft corn tortillas
Directions
  1. When it comes to making a dish with a cashew sauce, I'll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients.
  2. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
  3. To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
  4. If you'd like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!

 

 

Raw Walnut Tacos {The 22-Day Revolution}

Raw Walnut Tacos, The 22-Day Revolution -- Epicurean VeganEarlier this month, I brought you my review of The 22-Day Revolution, a new plant-based cookbook by Marco Borges. I promised to post the Raw Walnut Tacos recipe, so here it is. Everyone here loved these; great flavor and ready in 10 minutes. The only thing I added was some cilantro. This makes a fabulous lunch option, or a light dinner.

INGREDIENTS:
Taco meat:
2 C walnuts
1-1/2 Tbs cumin
1 Tbs coriander
2 Tbs balsamic vinegar
1 Tbs coconut aminos
dash paprika
dash garlic powder
dash black pepper
Garnish:
2 avocados, peeled, pitted, and sliced
1/2 pint cherry tomatoes, halved
1/2 Tbs parsley flakes
pinch of black pepper
pinch sea salt
1 lime
The rest:
2 heads of romaine lettuce

DIRECTIONS:
Separate and wash the romaine leaves and set aside. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
Raw Walnut Tacos, The 22-Day Revolution -- Epicurean VeganSpread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
Raw Walnut Tacos, The 22-Day Revolution -- Epicurean Vegan

Enjoy!

Raw Walnut Tacos {22-Day Revolution}
 
Prep time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Taco meat:
  • 2 C walnuts
  • 1-1/2 Tbs cumin
  • 1 Tbs coriander
  • 2 Tbs balsamic vinegar
  • 1 Tbs coconut aminos
  • dash paprika
  • dash garlic powder
  • dash black pepper
  • Garnish:
  • 2 avocados, peeled, pitted, and sliced
  • ½ pint cherry tomatoes, halved
  • ½ Tbs parsley flakes
  • pinch of black pepper
  • pinch sea salt
  • 1 lime
  • The rest:
  • 2 heads of romaine lettuce
Directions
  1. Separate and wash the romaine leaves and set aside.
  2. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
  3. Spread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
  4. Enjoy!

 

 

Mashed Cauliflower with Mushroom Gravy

Mashed Cauliflower with Mushroom Gravy -- Epicurean Vegan

We’re not messing around here over at EV headquarters. No, this may not be your typical springtime dish, but does that matter? It’s vegan; it’s savory; it’s divine. You won’t be disappointed. I’ll be clear: these won’t taste like mashed potatoes, but who said mashed cauliflower isn’t fan-freakin-tastic? Lumpy, smooth; you decide. And if you’re feeling sassy, you can even add some vegan sour cream. What are you waiting for?

INGREDIENTS:
Gravy
Half a medium onion, chopped
2-3 garlic cloves
2 Tbs Earth Balance margarine
2 Tbs arrowroot or flour
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp black pepper
1/4 C white wine
2 C vegetable broth
1 Tbs tamari
2 C sliced mushrooms
The rest
Florets from one large head of cauliflower
1/4 C nutritional yeast
1/8-1/4 C unsweetened almond milk
1 Tbs Earth Balance
1/3 C chives, chopped
Salt and pepper
A scoop or two of sour cream (optional)

DIRECTIONS:
Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I’ll give you direction to make the mashed cauliflower, then the gravy.) Drain and return to the pan. Add the Earth Balance and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.
Mashed Cauliflower -- Epicurean Vegan

Stir in the nutritional yeast and chives (and sour cream, if using).
Mashed Cauliflower -- Epicurean VeganCover and keep warm over low heat; stir occasionally.
Mashed Cauliflower with Chives -- Epicurean VeganNow, onto the gravy. Add the onion and garlic cloves to a food processor, and mince.
Mashed Cauliflower and Mushroom Gravy -- Epicurean VeganTransfer to a medium saucepan along with the Earth Balance. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.

Mashed Cauliflower with Mushroom Gravy -- Epicurean Vegan

Next, add the broth, but only about a 1/4 cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
Mashed Cauliflower with Mushroom Gravy -- Epicurean VeganBoom, baby! You are ready to scoop and ladle. Enjoy!
Mashed Cauliflower with Mushroom Gravy -- Epicurean Vegan

Mashed Cauliflower with Mushroom Gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • Gravy
  • Half a medium onion, chopped
  • 2-3 garlic cloves
  • 2 Tbs Earth Balance margarine
  • 2 Tbs arrowroot or flour
  • ½ tsp rosemary
  • ½ tsp thyme
  • ¼ tsp black pepper
  • ¼ C white wine
  • 2 C vegetable broth
  • 1 Tbs tamari
  • 2 C sliced mushrooms
  • The rest
  • Florets from one large head of cauliflower
  • ¼ C nutritional yeast
  • ⅛-1/4 C unsweetened almond milk
  • 1 Tbs Earth Balance
  • ⅓ C chives, chopped
  • Salt and pepper
  • A scoop or two of sour cream (optional)
Directions
  1. Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I'll give you direction to make the mashed cauliflower, then the gravy.)
  2. Drain and return to the pan. Add the Earth Balance and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.Stir in the nutritional yeast and chives.Cover and keep warm over low heat; stir occasionally.
  3. For the gravy, add the onion and garlic cloves to a food processor, and mince.
  4. Transfer to a medium saucepan along with the Earth Balance. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.
  5. Next, add the broth, but only about a ¼ cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
  6. Boom, baby! You are ready to scoop and ladle. Enjoy!