Loaded Baked Potatoes

Loaded Baked Potatoes -- Epicurean VeganThese loaded baked potatoes are new favorite at our house. They’re so easy to make and you can play with the toppings to change them up. I went pretty unconventional by topping these with kale chips and a delicious cilantro cashew cream that is to die for. I also topped them with a “Parmesan” from Oh She Glows, which is ideal for salads or pasta dishes, too. You can’t see them in the picture, but there’s diced tomato, green onion, and avocado on these as well. These make a great weekday meal when you don’t have a ton of time, although, they might become a weekend favorite, too!

INGREDIENTS:
6 large russet potatoes
1-2 large avocado, peeled, pitted and diced
1-2 large tomato, diced
1 C green onion, sliced
Tofutti sour cream (optional)
5 C kale, torn into pieces
Olive oil
Salt
Cilantro-Cashew Cream
1 C unsalted cashews
3/4 C cold water
1 garlic clove
2 tsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C fresh cilantro
3/4 tsp chili powder
1 tsp cumin
Nut and Seed Parmesan (from Oh She Glows)
1/4 cup raw cashews
1 tablespoon raw sesame seeds
2 tablespoons hulled hemp seeds
1 tablespoon nutritional yeast (optional)
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste

DIRECTIONS:
Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You’ll prepare the rest of the sauce last). To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
Nut and Seed ParmesanNext, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
Kale ChipsI then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes. During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor along with all of the other ingredients; puree 2-3 minutes, scraping the sides of the bowl a few times.
Loaded Baked Potatoes, Cilantro-Cashew Cream -- Epicurean VeganUsing a funnel, I poured the sauce into a squeeze bottle.
During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don’t turn black—they’ll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.

To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!

Loaded Baked Potatoes
 
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Serves: 6-8
Ingredients
  • 6 large russet potatoes
  • 1-2 large avocado, peeled, pitted and diced
  • 1-2 large tomato, diced
  • 1 C green onion, sliced
  • Tofutti sour cream (optional)
  • 5 C kale, torn into pieces
  • Olive oil
  • Salt
  • .
  • Cilantro-Cashew Cream
  • .
  • 1 C unsalted cashews
  • ¾ C cold water
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ C fresh cilantro
  • ¾ tsp chili powder
  • 1 tsp cumin
  • .
  • Nut and Seed Parmesan (from Oh She Glows)1/4 cup raw cashews
  • .
  • 1 tablespoon raw sesame seeds
  • 2 tablespoons hulled hemp seeds
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • fine grain sea salt, to taste
Directions
  1. Preheat oven to 425. I prepared everything and then nuked the potatoes because it just seemed easiest that way. First, place the cashews in a bowl and pour boiling water over them; set aside. (You'll prepare the rest of the sauce last).
  2. To make the Parmesan, place all of the ingredients in a food processor and grind to a fine crumble. Transfer to a bowl and set aside.
  3. Next, to prepare the kale chips, place the kale in a medium bowl and drizzle with olive oil. Using your hands, massage the oil onto the kale leaves. Transfer to a baking dish and set aside.
  4. I then microwaved the potatoes. Stick each one several times with a fork first, then nuke. (I used the potato setting), so about 5 minutes, then turn and another 5 minutes.
  5. During the first five minutes, prepare the cashew sauce: Drain the cashews and place in a food processor with the garlic. Puree for 30 seconds. Add all of the other ingredients and puree 2-3 minutes, scraping the sides of the bowl a few times.Using a funnel, I poured the sauce into a squeeze bottle.
  6. During the last five minutes of potato cooking, place the kale chips in the preheated oven. Keep an eye on them so they don't turn black---they'll shrivel up, but still have bright green spots. Let them bake 4-5 minutes, remove from the oven and sprinkle with salt.
  7. To assemble, cut each potato in half and top with sour cream (if using), tomato, avocado, green onion, cilantro-cashew cream, crumbled kale chips, and finally, the nut and seed Parmesan mixture. So good! Enjoy!

 

 

 

 

 

Quick & Easy Quinoa Chili

Quick & Easy Quinoa Chili -- Epicurean VeganSome nights call for a warm, hearty meal. This one is also packed with healthy ingredients such as quinoa, beans, and avocado. I love regular ol’ chili with beans, tomatoes, and ground veggie sausage or crumbles, but sometimes, you just need a change! Between the quinoa and beans, you’ll get a healthy dose of protein, too. Quick, easy, and perfect for a chilly night.

INGREDIENTS:
1 Tbs olive oil
3 cloves of garlic, minced
1 large onion, chopped
1 C tri-color quinoa
3 C vegetable broth, divided
2 14-oz cans diced tomatoes, with juice
1 6-oz can tomato paste
2 14-oz cans tri-bean blend
2 tsp Ancho chili powder
1/2 tsp paprika
1 tsp cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
16-oz jar roasted red peppers, chopped
1 C frozen corn kernals
Juice from one lime
Fresh cilantro, chopped
1 avocado, peeled, pitted and diced
Tofutti sour cream (optional)

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned. Add the quinoa and cook for 3 minutes, stirring often.

Quick & Easy Quinoa Chili -- Epicurean VeganNext, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes. Taste test to make sure the quinoa isn’t crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice. Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!

Quick & Easy Quinoa Chili
 
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Serves: 8
Ingredients
  • 1 Tbs olive oil
  • 3 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 C tri-color quinoa
  • 3 C vegetable broth, divided
  • 2 14-oz cans diced tomatoes, with juice
  • 1 6-oz can tomato paste
  • 2 14-oz cans tri-bean blend
  • 2 tsp Ancho chili powder
  • ½ tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 16-oz jar roasted red peppers, chopped
  • 1 C frozen corn kernals
  • Juice from one lime
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned.
  2. Add the quinoa and cook for 3 minutes, stirring often.
  3. Next, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes.
  4. Taste test to make sure the quinoa isn't crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice.
  5. Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!

 

Lentil Burritos with Coconut-Garlic Cashew Sauce

Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganI’ve made similar burritos, but changed these up a little. You might be amazed at how easy these are to make, and in just over 30 minutes. I love the curry-garlic-coconutty-cashew flavor of the sauce which is perfectly matched with the lentils and veggies tucked inside a warm tortilla. They’re a great meal when you want something fast, healthy, and satisfying.

INGREDIENTS:
1 C red lentils
2-3/4 C vegetable broth
1 Tbs olive oil
2 medium red potatoes, peeled and diced small
1 C onion, chopped
1 medium zucchini, sliced, then cut in half
Salt and pepper, to taste
Coconut-Garlic Cashew Sauce
3/4 C cashews
3 garlic cloves
3/4 C canned coconut milk
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
The rest
1 C cilantro, chopped
1 tomato, chopped
6 flour tortillas, warmed

DIRECTIONS:
Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them in a fine mesh strainer. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.

http://epicureanvegan.com/2014/09/08/potato-bean-lentil-burritos-cashew-curry-sauce/
Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganOnce the lentil are done, add them to the skillet and combine thoroughly.
Lentil Burritos with Coconut-Garlic Cashew Sauce -- Epicurean VeganTo make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.

To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

Lentil Burritos with Coconut-Garlic Cashew Sauce
 
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Serves: 6
Ingredients
  • 1 C red lentils
  • 2-3/4 C vegetable broth
  • 1 Tbs olive oil
  • 2 medium red potatoes, peeled and diced small
  • 1 C onion, chopped
  • 1 medium zucchini, sliced, then cut in half
  • Salt and pepper, to taste
  • .
  • Coconut-Garlic Cashew Sauce
  • .
  • ¾ C cashews
  • 3 garlic cloves
  • ¾ C canned coconut milk
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • The rest
  • .
  • 1 C cilantro, chopped
  • 1 tomato, chopped
  • 6 flour tortillas, warmed
Directions
  1. Place the cashews in a small bowl and pour in enough hot water to cover them; set aside. In a medium sauce pan, combine the vegetable broth and lentils. Bring to a boil, stir, and reduce heat to low. Cover and simmer 20-25 minutes, or until water is absorbed. If the lentils are soft, but there is still liquid left, drain them over a fine mesh strainer.
  2. Meanwhile, in a large skillet, heat the olive oil and add the potatoes. Saute over medium heat until soft, but still a little firm, about 15-20 minutes.
  3. Add the onion and cook another 5 minutes, then add the zucchini and cook 5-7 minutes.
  4. Once the lentil are done, add them to the skillet and combine thoroughly.
  5. To make the sauce, drain the cashews and add them to the food processor along with the garlic. Puree 30 seconds, then slowly add the coconut milk while the machine is running. Stop and scrape the sides of the food processor bowl and add the rest of the sauce ingredients. Puree 2-3 minutes until completely smooth.
  6. To assemble, scoop some lentil filling into a warm tortilla, roll and top with cilantro, tomatoes, and drizzle with sauce. Enjoy!

 

 

Stuffed Dates

Stuffed Dates -- Epicurean VeganHappy holidays! The last couple of days have consisted of family and friend get-togethers, which means lots of great food. Christmas Eve was an appetizer night, so I brought the amazing Fiesta Taco Potato Crisps from The Oh She Glows Cookbook, and my spinach dip. For Christmas breakfast, we feasted on our favorite Hash Brown Casserole and the Easy, Vegan Cinnamon Rolls. We had a wonderful dinner at our neighbor’s last night with a variety of vegan soups and the Festive Kale Salad from The Oh She Glows Cookbook. I brought the famous Party Cheese Ball, Pesto Potato Bread, Bourbon Balls, and these incredible Stuffed Dates. Talk about a food festivus! I always thought I didn’t like dates, but I think that’s because I’ve only had them pureed in something, and I’m not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn’t find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit—it’s that easy.

Stuffed Dates -- Epicurean VeganI had made two batches of cashew cream (one for the potato crisps; one for these) and divided the batches into these handy, dandy squeeze bottles. I finally got smart and picked up a couple. They made the process for the potato crisps and these stuffed dates sooooo much easier—and faster!
Stuffed Dates -- Epicurean Vegan

These dates are stuffed with cashew cream, an almond or pecan, and topped with orange zest. You can’t go wrong. You can easily change them up; imagine the possibilities!

INGREDIENTS:
40-45 dates, pitted or not
1 to 1-1/2 C roasted almonds and pecans
Zest from one large orange
1 C cashews
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
To make the cashew cream, soak the cashews in water for at least 4 hours, or if you’re short on time, pour boiling water over them in a bowl and let soak an hour. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.

Squeeze about 1/2 a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you’ve filled all of the dates. Refrigerate until ready to serve. Enjoy!

Stuffed Dates
 
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Ingredients
  • 40-45 dates, pitted or not
  • 1 to 1-1/2 C roasted almonds and pecans
  • Zest from one large orange
  • 1 C cashews
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. To make the cashew cream, soak the cashews in water for at least 4 hours, or if you're short on time, pour boiling water over them in a bowl and let soak an hour.
  2. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt.
  3. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers.
  4. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.
  5. Squeeze about ½ a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you've filled all of the dates.
  6. Refrigerate until ready to serve. Enjoy!

 

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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Author:
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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Author:
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
 
Prep time
Cook time
Total time
 
Author:
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
 
Prep time
Cook time
Total time
 
Author:
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!