fast and easy Archives - Page 12 of 24

Cherry Tomato Tarts

August 16, 2012 by epicureanvegan

Don’t you love summer tomatoes? This is the first year we’ve had a garden. For Mother’s Day this year, The Hubby built me three large raised beds and they are overflowing with a bounty of tomatoes, lettuce, and peas. Several days a week, we’re needing to pick more ripened tomatoes.

So, what to do with all of them? (Besides snack on them, of course)? Make some fresh tarts! I had some leftover puff pastry in the freezer, so I used that. Otherwise, you can make a quick dough yourself. Check out this easy recipe. And thank goodness for fresh herbs…the piece de resistance!

INGREDIENTS:
1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

DIRECTIONS:
Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11×7. I used the bottom of a tart pan to cut out 4″ circles. I had some dough left, so I made some very ghetto-looking ones with the rest.

This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.

Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges.

Enjoy!

Cherry Tomato Tarts

Author: Epicurean Vegan

Ingredients

1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

Directions

Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11x7. I used the bottom of a tart pan to cut out 4" circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges. Enjoy!

Portobello Wraps

August 15, 2012 by epicureanvegan

After the delicious portobello wrap I had at Ouray Brewery last weekend, I decided to make my own. I had purchased some Vegenaise Chipotle Spread a couple of weeks back and figured it was high time to try it out.

This certainly has a zip to it, so go easy if you’re not keen on really spicy food. However, I did use chipotle olive oil and cumin in this meal, so that could have added some heat as well. Overall, an excellent spread or dipping sauce, plus dinner was ready in about 15 minutes.

INGREDIENTS:
3 large portobellos, washed, stems removed, and cut into slices
1/4 of a medium head of red/purple cabbage, sliced into strips
1/2 large red onion, cut into strips
Olive oil
1/4 to 1/2 tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: sliced black olives

DIRECTIONS:
In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.

Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.

Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Portobello Wraps

Author: Epicurean Vegan

Ingredients

3 large portobellos, washed, stems removed, and cut into slices
¼ of a medium head of red/purple cabbage, sliced into strips
½ large red onion, cut into strips
Olive oil
¼ to ½ tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: sliced black olives

Directions

In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.
Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.
Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Cashew Stir-fry with Noodles

July 31, 2012 by epicureanvegan

Sorry for the absence…I haven’t been making new dishes over the last couple of weeks, but instead, have been relying on some old favorites like enchiladas, creamy cashew pasta, and tofu sandwiches. We are leaving Wednesday for Santa Fe and Taos, so it was a good time to use up the veggies in the fridge. I’m excited to bring you lots of wonderful vegan food and news from New Mexico. It’s been ten years since we’ve there and we’re looking forward to going back. Of course, any road trip is not complete in my household without an accident/injury a day or two before leaving. (Last year, the Eighth Grader got his two front teeth knocked out during a trampoline incident. We were supposed to drive to Southern CO for a wedding. It didn’t happen. Spring Break this year was altered after the kid’s appendectomy). It was my turn, I guess. I got a little too excited trying out my new mandolin slicer Sunday night…

I should have seen it coming. I’ve heard the horror stories associated with the mandolin, but I bought one the other day anyway. First time I use it, I slice a pretty large chunk off my right pinkie finger. I’m lucky though, it could have been worse. I was millimeters short of taking off bone and nail! Yikes. Good thing I married an Eagle Scout. He kept me calm and got it wrapped up. I ended up going to urgent care yesterday morning and they cleaned it up good, wrapped it, and I have to go back today to have it looked at. The doc said it will take several months to heal. 🙁 The mandolin is in timeout.

Had I not been an idiot and lost part of an appendage, I probably would have used it to make this stir-fry, but I decided to stick with a good old-fashioned knife. It was slow-going, but I had some help. I picked up some East-West Stir-fry Sauce and these awesome ramen noodles from Hakubaku. Both were outstanding. The sauce had a mild flavor with just a tiny bit of zip. I used about 1/2 the jar, but feel free to use as much or as little as you’d like.

INGREDIENTS:
2 medium zucchinis, cut into sticks
6 mushrooms, quartered
6 celery stalks, sliced
1 bell pepper, cut into chunks
1 can bamboo shoots, drained
6 green onions, sliced
1-2 handfuls of cashews
3 Tbs freshly grated gingerroot
1 jar East-est Stir-fry Sauce
9.5-oz Hakubaku noodles
Olive oil

DIRECTIONS
Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.

Add the bamboo shoots and ginger. Cook another 5 -7 minutes.

The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes…then add the sauce. Stir well to combine and saute to heat the sauce.

Drain the noodles and serve them topped with some stir-fry. Enjoy!

Cashew Stir-fry with Noodles

Author: Epicurean Vegan

Ingredients

2 medium zucchinis, cut into sticks
6 mushrooms, quartered
6 celery stalks, sliced
1 bell pepper, cut into chunks
1 can bamboo shoots, drained
6 green onions, sliced
1-2 handfuls of cashews
3 Tbs freshly grated gingerroot
1 jar East-est Stir-fry Sauce
9.5-oz Hakubaku noodles
Olive oil

Directions

Heat about a tablespoon of olive oil in a large skillet. Add the zucchini, celery, and bell pepper. Cook until they begin to get tender, about 7-9 minutes.
Add the bamboo shoots and ginger. Cook another 5 -7 minutes.
The noodles will take four minutes to cook in boiling water, so when you toss them in to cook, add the mushrooms, green onion, and cashews to the skillet. Cook 2 minutes...then add the sauce. Stir well to combine and saute to heat the sauce.
Drain the noodles and serve them topped with some stir-fry. Enjoy!

Guac & Bean Tacos

July 8, 2012 by epicureanvegan

If you need a fast and fresh dinner (or lunch) these are ideal. I really like La Tortilla Factory’s homemade style tortillas for these. They’re a cross between a corn and flour tortilla and are the perfect size.

INGREDIENTS:
4 avocados
1/2 C white or red onion, diced
1/2 to 1 tsp garlic salt
1 tsp lime juice
1 can black beans, undrained
1/2 C fresh cilantro, chopped
1 tomato, diced
Tortillas
Lettuce, chopped

DIRECTIONS:
Mash the avocados and add the onion, lime juice, and garlic salt.

In a small sauce pan, heat the beans, stirring often, until heated through. Get ready to assemble . . .

Layer on some avocado mixture, cilantro, beans, and tomatoes. Enjoy!

Guac & Bean Tacos

Author: Epicurean Vegan

Ingredients

4 avocados
½ C white or red onion, diced
½ to 1 tsp garlic salt
1 tsp lime juice
1 can black beans, undrained
½ C fresh cilantro, chopped
1 tomato, diced
Tortillas
Lettuce, chopped

Directions

Mash the avocados and add the onion, lime juice, and garlic salt.
In a small sauce pan, heat the beans, stirring often, until heated through. Get ready to assemble: Layer on some avocado mixture, cilantro, beans, and tomatoes. Enjoy!

Artichoke and Lemon Linguine

June 23, 2012 by epicureanvegan

While at the farmer’s market last weekend, I picked up some Artichoke Lemon pasta. You can order it at Pappardelle’s Pasta.

I threw together a dish with a light, creamy roux and some vegetables and it came out delicious—and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you’ll have three different pots/pans going at the same time, but don’t be alarmed, it’s easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.

INGREDIENTS:
8-oz Artichoke Lemon linguine
1-2 C fresh basil, chopped
4-5 large mushrooms, sliced
14-oz can artichoke hearts, chopped
1 garlic clove, minced
1 tbs olive oil
2 Tbs vegan margarine
2 Tbs flour
1/2 C almond milk
Dash of salt, pepper, and nutmeg
1 Tbs lemon juice

DIRECTIONS:
In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.

While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.

Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.

Combine the sauce and the veggies with the pasta and blend everything together.

Enjoy!

Artichoke and Lemon Linguine

I threw together a dish with a light, creamy roux and some vegetables and it came out delicious---and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you'll have three different pots/pans going at the same time, but don't be alarmed, it's easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.

Author: Epicurean Vegan

Ingredients

8-oz Artichoke Lemon linguine
1-2 C fresh basil, chopped
4-5 large mushrooms, sliced
14-oz can artichoke hearts, chopped
1 garlic clove, minced
1 tbs olive oil
2 Tbs vegan margarine
2 Tbs flour
½ C almond milk
Dash of salt, pepper, and nutmeg
1 Tbs lemon juice

Directions

In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.
While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.
Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.
Combine the sauce and the veggies with the pasta and blend everything together. Enjoy!

Vegan New England Chik’n Corn Chowder

June 22, 2012 by epicureanvegan

This may not be something you’d consider making in the summer, but on a rainy evening (which we could desperately use) this chowder would hit the spot. Even without the rainy weather, this soup is absolutely delicious! The Seventh Grader picked it out, so we worked side-by-side in the kitchen on this one. It comes together rather quickly—certainly under 25 minutes. The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren’t real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik’n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn’t need to double the Chik’n Strips, because I think there’d be plenty for a double batch).

INGREDIENTS:
1 pkg Morning Start Meal Starter Chik’n Strips
4 slices LightLife Smart Bacon
3 Tbs vegan margarine
1/2 C onion, chopped
2 celery stalks, chopped
1/2 to 1 jalapeno pepper, diced
2 Tbs flour
3 C almond milk
1-1/2 C corn kernels
1 tsp fresh thyme
Salt, pepper, and cayenne, to taste

DIRECTIONS:
If the Chik’n Strips are frozen, defrost a little, then chop up into bite-sized pieces.

In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )

Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik’n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.

Serve with some crumbled veg bacon on top. Enjoy!

Vegan New England Chik'n Corn Chowder

The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren't real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik'n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn't need to double the Chik'n Strips, because I think there'd be plenty for a double batch).

Author: Epicurean Vegan

Ingredients

1 pkg Morning Start Meal Starter Chik'n Strips
4 slices LightLife Smart Bacon
3 Tbs vegan margarine
½ C onion, chopped
2 celery stalks, chopped
½ to 1 jalapeno pepper, diced
2 Tbs flour
3 C almond milk
1-1/2 C corn kernels
1 tsp fresh thyme
Salt, pepper, and cayenne, to taste

Directions

If the Chik'n Strips are frozen, defrost a little, then chop up into bite-sized pieces.
In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )
Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik'n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.
Serve with some crumbled veg bacon on top. Enjoy!

Vegan Pigs in a Blanket

June 20, 2012 by epicureanvegan

I can’t say I recall having pigs in a blanket much when I was a kid, although I’m sure many of you grew up on snacking on these. Even vegan, they’re probably not the healthiest, but that’s ok–there’s nothing wrong with some Pillbury Crescent Rolls once in a great while. The Seventh-Grader really wanted to try these, so after a tiny bit of prep, we had a quick snack. I added a little Daiya cheese to one, just to see how it tasted and it was pretty darn good!

INGREDIENTS:
1 pkg Pillbury Crescent Rolls (8)
4 Smart Dogs (or other veggie dog of your choice), cut in half
Daiya cheese, optional

Preheat oven to 350. Unroll the dough and separate each piece. Roll up one of the dogs, starting at the wide end.

Mine with cheese…

Bake for 11-12 minutes, or until golden brown.

These are great served with ketchup, horseradish, mustard…you name it. Enjoy!

Pasta & Kale with Lemony Cashew Cream

June 12, 2012 by epicureanvegan

This makes a great summer dish! If you don’t have any kale on hand (why wouldn’t you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn’t overly rich and has just a hint of lemon, plus it’s a breeze to make.

INGREDIENTS:
4 C pasta
2-3 C kale, chopped
Cashew Cream:
2 C raw cashews
Water
The rest:
2 tsp yellow miso
1/4 tsp black pepper
2 Tbs lemon juice
Salt, to taste

DIRECTIONS:
Soak the cashews in water for a few hours, preferably overnight. Drain and rinse the cashews, then place them in the blender. Add 2-1/2 cups of water and blend until smooth. The results will resemble heavy cream. This makes about 4 cups. You’ll only need 1-1/2 cups for this recipe, so I store the rest in a mason jar in the fridge. It will also keep in the freezer for a couple of months.

While the pasta is cooking, whisk together 1-1/2 cups of the cream sauce, miso, lemon juice, and black pepper in a small sauce pan. The sauce will already be thick, so it’s just a matter of heating it through.

Just when you’re about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.

Serve the pasta with the cashew cream drizzled on top. If you’d like, season with a bit of salt. Enjoy!

Pasta & Kale with Lemony Cashew Cream

This makes a great summer dish! If you don't have any kale on hand (why wouldn't you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn't overly rich and has just a hint of lemon, plus it's a breeze to make.

Author: Epicurean Vegan

Ingredients

4 C pasta
2-3 C kale, chopped
Cashew Cream:
2 C raw cashews
Water
The rest:
2 tsp yellow miso
¼ tsp black pepper
2 Tbs lemon juice
Salt, to taste

Directions

Soak the cashews in water for a few hours, preferably overnight. Drain and rinse the cashews, then place them in the blender. Add 2-1/2 cups of water and blend until smooth. The results will resemble heavy cream. This makes about 4 cups. You'll only need 1-1/2 cups for this recipe, so I store the rest in a mason jar in the fridge. It will also keep in the freezer for a couple of months.
While the pasta is cooking, whisk together 1-1/2 cups of the cream sauce, miso, lemon juice, and black pepper in a small sauce pan. The sauce will already be thick, so it's just a matter of heating it through.
Just when you're about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.
Serve the pasta with the cashew cream drizzled on top. If you'd like, season with a bit of salt. Enjoy!

Lime and Veggie Fajitas

June 12, 2012 by epicureanvegan

These colorful fajitas are so quick and easy to make. If you’re like me and tired of the same old fajita seasoning packets, I think you’ll love this change up.

INGREDIENTS:
1 Tbs olive oil (I used chipotle-flavored)
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
2 C mushrooms, sliced
1 large onion, sliced
1 C fresh cilantro, chopped
Flour tortillas
Seasoning:
1/2 C lime juice
1 ts black pepper
2 garlic cloves, minced
1/8 tsp cumin

DIRECTIONS:
Combine the seasoning ingredients and set aside.

Heat the olive oil in a large skillet. Add the onions and cook 5-7 minutes, or until slightly tender.

Add the bell peppers and cook another 12-15 minutes, or until they are softened.

Stir in the mushrooms. These will cook fast, about 3-4 minutes.

Stir in the cilantro and lime juice mixture and combine thoroughly. Cook until the sauce is heated through.

Scoop onto the tortillas and if you’d like, add some Daiya cheese and/or Tofutti sour cream. Enjoy!

Lime and Veggie Fajitas

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil (I used chipotle-flavored)
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
2 C mushrooms, sliced
1 large onion, sliced
1 C fresh cilantro, chopped
Flour tortillas
Seasoning:
½ C lime juice
1 ts black pepper
2 garlic cloves, minced
⅛ tsp cumin

Directions

Combine the seasoning ingredients and set aside.
Heat the olive oil in a large skillet. Add the onions and cook 5-7 minutes, or until slightly tender.
Add the bell peppers and cook another 12-15 minutes, or until they are softened.
Stir in the mushrooms. These will cook fast, about 3-4 minutes.
Stir in the cilantro and lime juice mixture and combine thoroughly. Cook until the sauce is heated through.
Scoop onto the tortillas and if you'd like, add some Daiya cheese and/or Tofutti sour cream. Enjoy!

Orzo Pilaf with Roasted Red Peppers and Peas

June 5, 2012 by epicureanvegan

This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It’s perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it’s super versatile. Next time, I’ll add mushrooms, herbs, and maybe even asparagus.

INGREDIENTS:
2 Tbs olive oil
2 garlic cloves, minced
12-oz orzo
3 C vegetable broth (I like Better Than Bouillon brand)
1-1/2 C frozen peas, partially thawed
2 large jarred roasted red peppers, drained and chopped
Salt and pepper, to taste

DIRECTIONS:
Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.

Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.

Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed.

I served this with the Baked Truffle Polenta Fries and a green salad.

Orzo Pilaf with Roasted Red Peppers and Peas

This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It's perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it's super versatile. Next time, I'll add mushrooms, herbs, and maybe even asparagus.

Author: Epicurean Vegan

Ingredients

2 Tbs olive oil
2 garlic cloves, minced
12-oz orzo
3 C vegetable broth (I like Better Than Bouillon brand)
1-1/2 C frozen peas, partially thawed
2 large jarred roasted red peppers, drained and chopped
Salt and pepper, to taste

Directions

Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.
Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.
Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed. Enjoy!

Enjoy!

Cherry Tomato Tarts

Portobello Wraps

Cashew Stir-fry with Noodles

Guac & Bean Tacos

Artichoke and Lemon Linguine

Vegan New England Chik’n Corn Chowder

Vegan Pigs in a Blanket

Pasta & Kale with Lemony Cashew Cream

Lime and Veggie Fajitas

Orzo Pilaf with Roasted Red Peppers and Peas

Categories

Archives

Popular Posts