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Baked Truffle Polenta Fries

June 5, 2012 by epicureanvegan

This is a first for me. I’ve never eaten polenta at home, but I’ve ordered it in restaurants. I decided to try making polenta fries, but the easy way . . .

Ancient Harvest

This is certainly an ideal way to make fries: crack open a polenta log, slice, season, and bake!

INGREDIENTS:
1 tube of polenta
1/8 C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into 1/2″ slices.

Then cut each slice into thirds.

Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.

Bake for 30-40 minutes, turning once halfway through. Enjoy!

Baked Truffle Polenta Fries

Author: Epicurean Vegan

Ingredients

1 tube of polenta
⅛ C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

Directions

Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into ½" slices.
Then cut each slice into thirds.
Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.
Bake for 30-40 minutes, turning once halfway through. Enjoy!

The Seventh Grader is on a school hiking trip this week, so it gave me an opportunity to make some homemade trail mix that has everything he likes; nothing gets picked over. I also used butter-flavored olive oil that a friend gave me (it’s dairy-free) and works perfectly for trail mix. The subtle buttery taste is amazing. (It works great on pasta, too). Mine is from Rocky Mountain Olive Oil Company in Fort Collins. After the family had some of the mix, I got, “This is all you made?” I’ll be making another batch today.

INGREDIENTS:
3/4 C almonds, raw and unsalted
3/4 C walnuts, raw and unsalted
1/2 C pumpkin seeds (with the shell), unsalted
1/2 C dried papaya, cut into chunks
1/4 C chocolate chips
Butter-flavored olive oil
1/2 to 1 tsp salt

DIRECTIONS:
Preheat oven to 350. Line a baking sheet with foil and spray with a little cooking spray. In a medium bowl, combine the nuts. Drizzle with the olive oil—just enough to lightly coat the nuts. Do the same with the salt. Mix well. Layer onto the baking sheet.

Bake for 15 minutes, turning once halfway through. Since most ovens tend to run different, check often—don’t let the nuts burn.

Let cool for just a minute or two and combine the nuts and papaya in a bowl.

Once the mix has cooled completely, stir in the chocolate chips. Store in an airtight container. Enjoy!

Papaya Trail Mix

Author: Epicurean Vegan

Ingredients

¾ C almonds, raw and unsalted
¾ C walnuts, raw and unsalted
½ C pumpkin seeds (with the shell), unsalted
½ C dried papaya, cut into chunks
¼ C chocolate chips
Butter-flavored olive oil
½ to 1 tsp salt

Directions

Preheat oven to 350. Line a baking sheet with foil and spray with a little cooking spray. In a medium bowl, combine the nuts. Drizzle with the olive oil---just enough to lightly coat the nuts. Do the same with the salt. Mix well. Layer onto the baking sheet.
Bake for 15 minutes, turning once halfway through. Since most ovens tend to run different, check often---don't let the nuts burn.
Let cool for just a minute or two and combine the nuts and papaya in a bowl.
Once the mix has cooled completely, stir in the chocolate chips. Store in an airtight container. Enjoy!

Vegan Twice-Baked Potatoes

May 20, 2012 by epicureanvegan

I should clarify: Once nuked, once baked. This is another kid creation that The Seventh Grader took on. It was one of those nights I forced the family to fend for themselves and this is what the 13-year-old wanted. With very little instruction, he made dinner in about 20 minutes. He a genius. (He takes after me, you know). He may have gotten a little heavy handed with the Tofutti sour cream and (vegan) bacon bits, but who wouldn’t? I stole a bite and wow! He’s cooking next time!

INGREDIENTS: (He made one potato, so I’m giving you the gist–you can figure it out for more than one) 😉
1 russet potato
1/4 C vegan sour cream
1 Tbs vegan margarine
1/8 to 1/4 C vegan cheddar shreds
Dash or two of garlic salt
Dash (or several) of veggie bacon bits
Paprika
I think some chopped chives or green onions would be great, too.

DIRECTIONS:
Preheat oven to 375. Cook the tater in the microwave. (Be sure to fork it several times first). Once it’s soft, cut it in half and scoop out the innards. Be careful not to puncture the skin.

Transfer to a bowl and add the other ingredients, except the paprika. Mix together thoroughly.

Fill each potato skin evenly with the filling.

Bake for 12-15 minutes. If you want to brown the top, place under the broiler for a minute or two. Enjoy!

Vegan Twice-Baked Potatoes

Author: Epicurean Vegan

Serves: 1

Ingredients

1 russet potato
¼ C vegan sour cream
1 Tbs vegan margarine
⅛ to ¼ C vegan cheddar shreds
Dash or two of garlic salt
Dash (or several) of veggie bacon bits
Paprika
I think some chopped chives or green onions would be great, too.

Directions

Preheat oven to 375. Cook the tater in the microwave. (Be sure to fork it several times first). Once it's soft, cut it in half and scoop out the innards. Be careful not to puncture the skin.
Transfer to a bowl and add the other ingredients, except the paprika. Mix together thoroughly.
Fill each potato skin evenly with the filling.
Bake for 12-15 minutes. If you want to brown the top, place under the broiler for a minute or two. Enjoy!

Field Roast and Veggie Tacos

May 18, 2012 by epicureanvegan

I’ve used Field Roast in breakfast burritos, so why not tacos? ( As you can see, I had a taco fiesta foul with one of the shells, but it worked out ok. 🙂 ) Somehow, zucchini reproduced in my fridge so I had to use some of them up—they’re ideal for tacos. I also had some chipotle-flavored olive oil from Rocky Mountain Olive Oil Company—the perfect opportunity to use it.

INGREDIENTS:
1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
4 med zucchinis, cut into sticks
2 red bell peppers, sliced
Corn taco shells
All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa

DIRECTIONS:
In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.

Next, add the zucchini, peppers, and Field Roast. You don’t necessarily have to add the sausages at this point since it’s only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.

Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!

Field Roast and Veggie Tacos

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
4 med zucchinis, cut into sticks
2 red bell peppers, sliced
Corn taco shells
All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa

Directions

In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.
Next, add the zucchini, peppers, and Field Roast. You don't necessarily have to add the sausages at this point since it's only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.
Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!

Cabbage and Portobello Tacos

April 5, 2012 by epicureanvegan

Sorry for the absence! I’m back and ready to cook! These veggie tacos were certainly well-received last night by the family. Maybe it’s because I haven’t had much time to cook for them lately, but whatever the reason, they made this vegan trio happy.

INGREDIENTS:
2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 med onion, sliced
2 med zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced
Corn taco shells
Seasonings: (mild)
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
1/2 tsp salt
The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices

DIRECTIONS:
Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.

Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.

Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Cabbage and Portobello Tacos

Author: Epicurean Vegan

Ingredients

2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 med onion, sliced
2 med zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced
Corn taco shells
Seasonings: (mild)
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
½ tsp salt
The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices

Directions

Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.
Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.
Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Quick and Easy Lunch: Chunky Chickpeas and Rice

March 3, 2012 by epicureanvegan

Not eating wheat, it can be tough not being able to make a quick sandwich. Scouring the pantry, I found Chunky Chickpeas from Tasty Bite.

We’ve taken these camping because they’re so easy—just pour into a pan and heat. At home, you can heat the packet in the microwave for 90 seconds. In this case, I decided to combine the chickpeas with some cooked rice and diced mushrooms. So easy! During the last few minutes of cooking the rice, throw in some mushrooms. Then heat the chickpeas in the microwave (according to the package instructions) and stir into the rice. Voila. Lunch is served.

The ingredients in the packet are simple: water, chickpeas, onions, sunflower oil, garlic, ginger, coriander, salt, cumin, and spices. There’s even 9 grams of protein per 1/2 a packet. I don’t remember how much the packets are, but I know they’re just over $3. (The Bombay Potatoes variety is awesome)!

Chickpea Salad

February 28, 2012 by epicureanvegan

I got this recipe from Luminous Vegans who called it “Chick-Peace Salad.” Great name—I didn’t want to steal it, so mine’s just plain old Chickpea Salad. Regardless of the name, it’s a delicious vegan version of tuna salad. LV added crumbled up nori to the mix to give it that tuna taste, but I didn’t have any. I still think it had amazing flavor without it. I did add some carrots and parsley. Just because. I also used Earth Balance’s vegan, gluten-free, and soy-free mayo that my good friend, Angela of The Veracious Vegan turned me on to. It’s fabulous!

I also served the salad on Food For Life’s brown rice tortillas.

I have to say, they’re ok. Heated up, they’re better, but you have to eat it fast before it gets crispy and falls apart. I’m wondering if steaming them would be better, or make it worse. The taste is chewy, but crunchy at the same time. Is that possible? Apparently so. Anyway, they’re not horrible, but they made eating this sandwich a bit tough because they tend to crack and split.

INGREDIENTS:
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
2 stalks celery, chopped
2 green onions, chopped
1-2 Tbs fresh dill, chopped
1 carrot, shredded
2 Tbs vegan mayonnaise
1 tsp Dijon
1-1/2 tsp lemon juice
Salt and pepper, to taste
Veggies, crackers, tortillas, etc.

DIRECTIONS:
Mash the chickpeas. I used a pastry blender. You can also pulse them in the food processor.

Stir in all of the other ingredients and combine well. I layered the salad on some lettuce inside one of the tortillas and added some sliced cucumber and tomato.

This salad would also be great on crackers, or sliced veggies. Enjoy!

Spinach Soup with Basil and Dill

February 20, 2012 by epicureanvegan

This is a delicious and very flavorful soup from Color Me Vegan. I’m not typically a big fan of dill, but it tastes great combined with the basil and spinach. It’s also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.

INGREDIENTS:
3 medium potatoes, peeled and diced
2 med onions, chopped
5 garlic cloves, minced
6 C vegetable broth
1 tsp salt
1-1/2 fresh spinach, chopped
1/2 C fresh dill
8 fresh basil leaves, minced
1/2 C nondairy milk
1-3 Tbs agave
Juice from 1 lemon
Black pepper
Optional: vegan sour cream

DIRECTIONS:
In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.

In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and 1/2 the lemon (add more if needed).

Warm the soup up, but don’t bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!

Spinach Soup with Basil and Dill

This is a delicious and very flavorful soup from Color Me Vegan. I'm not typically a big fan of dill, but it tastes great combined with the basil and spinach. It's also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.

Author: Epicurean Vegan

Ingredients

3 medium potatoes, peeled and diced
2 med onions, chopped
5 garlic cloves, minced
6 C vegetable broth
1 tsp salt
1-1/2 fresh spinach, chopped
½ C fresh dill
8 fresh basil leaves, minced
½ C nondairy milk
1-3 Tbs agave
Juice from 1 lemon
Black pepper
Optional: vegan sour cream

Directions

In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.
In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and ½ the lemon (add more if needed).
Warm the soup up, but don't bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!

Lemon Risotto with Sweet Potatoes and Spinach

February 11, 2012 by epicureanvegan

Barb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn’t have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice or barley—just keep in mind they both take up to an hour to cook. Otherwise, this is quick and satisfying meal.

INGREDIENTS:
1 C arborio (risotto) rice
1-1/2 C water
1 vegetable bouillon cube
2 med sweet potatoes, peeled and diced
1-2 C mushrooms, sliced
1 C spinach, chopped
Salt, pepper, and cumin, to taste
2-3 Tbs lemon juice

DIRECTIONS:
Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.

Bake 15-20 minutes until they start to brown—but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.

Stir in the sweet potatoes and enjoy!

Lemon Risotto with Sweet Potatoes and Spinach

Barb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn't have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice or barley---just keep in mind they both take up to an hour to cook. Otherwise, this is quick and satisfying meal.

Author: Epicurean Vegan

Ingredients

1 C arborio (risotto) rice
1-1/2 C water
1 vegetable bouillon cube
2 med sweet potatoes, peeled and diced
1-2 C mushrooms, sliced
1 C spinach, chopped
Salt, pepper, and cumin, to taste
2-3 Tbs lemon juice

Directions

Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.
Bake 15-20 minutes until they start to brown---but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.
Stir in the sweet potatoes and enjoy!

Quinoa with Mushrooms and Spinach

February 9, 2012 by epicureanvegan

Occasionally, there are nights I don’t cook dinner for the fam. Either we have lots of leftovers, or everyone is doing their own thing, so we fend for ourselves. Tonight was one such night. But when The Husband saw what I made, he kindly asked if I’d share. He said this was one of his favorites dishes—we both loved it. And so easy! Throw this together in 20 minutes and you have a healthy, protein-packed meal.

INGREDIENTS:
1 C quinoa
2 C water
1 vegetable bouillon cube
3 C spinach, chopped
3 C mushrooms, sliced
Salt, pepper, and garlic, to taste

DIRECTIONS:
In a medium saucepan, bring the water with the bouillon cube to a boil. Stir it around so the cube dissolves completely. Stir in the quinoa, reduce heat to low, and cover for about 15 minutes. When the quinoa is almost done—just a tiny bit of water left—add the spinach, mushrooms and seasonings; combine well.

Turn the heat off, cover, and let the spinach and mushrooms steam a bit—5-7 minutes. You may need to drizzle with some water if there isn’t enough moisture left. Once the spinach is wilted and the mushrooms are tender, serve and enjoy!

Quinoa with Mushrooms and Spinach

Author: Epicurean Vegan

Ingredients

1 C quinoa
2 C water
1 vegetable bouillon cube
3 C spinach, chopped
3 C mushrooms, sliced
Salt, pepper, and garlic, to taste

Directions

In a medium saucepan, bring the water with the bouillon cube to a boil. Stir it around so the cube dissolves completely. Stir in the quinoa, reduce heat to low, and cover for about 15 minutes. When the quinoa is almost done---just a tiny bit of water left---add the spinach, mushrooms and seasonings; combine well.
Turn the heat off, cover, and let the spinach and mushrooms steam a bit---5-7 minutes. You may need to drizzle with some water if there isn't enough moisture left. Once the spinach is wilted and the mushrooms are tender, serve and enjoy!

Baked Truffle Polenta Fries

Papaya Trail Mix

Vegan Twice-Baked Potatoes

Field Roast and Veggie Tacos

Cabbage and Portobello Tacos

Quick and Easy Lunch: Chunky Chickpeas and Rice

Chickpea Salad

Spinach Soup with Basil and Dill

Lemon Risotto with Sweet Potatoes and Spinach

Quinoa with Mushrooms and Spinach

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