fast and easy Archives - Page 20 of 24

Fluffy Vegan Pancakes

October 23, 2010 by epicureanvegan

The Sixth Grader helped me make pancakes—he’s actually quite a seasoned pancake-flipper and was very explicit in his instructions. He wanted to make sure I told all of you the importance of not pressing down on the pancake once it is flipped; you lose all fluffiness. These are simple to throw together and if you’re lucky enough to have a Pancake-Flipper pro, breakfast is done in no time!

INGREDIENTS:
1-1/2 C all-purpose flour
1/2 C whole wheat flour
3 Tbs baking powder
2 Tbs sugar
1/4 tsp salt
2 C vanilla almond milk
4 Tbs vegetable oil
Cooking spray
Earth Balance margarine
Maple syrup

DIRECTIONS:
Combine flours, baking powder, sugar, and salt. Whisk in milk and oil and combine until smooth.

Spray a skillet or flat griddle and heat on medium heat. Add about 1/3 to 1/2 C of batter to make each pancake. A good rule of thumb when making these is to wait until air holes/bubbles form before flipping. Flip and cook until golden brown (and remember, no pressing down with the spatula)!

I typically keep them warm in the oven until finished, then smother with some Earth Balance and maple syrup and enjoy!

Makes about a dozen pancakes.

*I don’t recommend this batter for waffles. We tried that the next morning and it didn’t work to swell.

Product Review: Amy’s Organic Tuscan Bean & Rice Soup

October 8, 2010 by epicureanvegan

Today was just a soup day. Good thing I picked up a couple of cans of Amy’s Organic Soups the other day—2 for $4. I had never tried their canned soup before, so I was interested in giving them a whirl since I’ve had good luck with other Amy’s products in the past.

Just heat and serve–that’s it.

I wasn’t planning on eating the whole can (really, just 2 cups) but before I knew it, I had. The brown rice and borlotti beans weren’t mushy at all and the flavor was outstanding. It also didn’t have a grainy texture that some soups can have. I was mighty impressed and my soup craving was fulfilled.

So here’s what I also like about this soup: No trans fat, No MSG added, No preservatives, Gluten free, No GMOs, Organic and Vegan. There are 160 calories per serving, only 0.5 grams of saturated fat, 5 grams of fiber, and 5 grams of protein. But, like everything, here’s the Debbie Downer: 680 mg of sodium. It’s still less than other brands of canned soup and you’re getting the benefit of no animal products, organic ingredients, and gluten free.

Ingredients: FILTERED WATER, ORGANIC BROWN RICE, ORGANIC ONIONS, ORGANIC BORLOTTI BEANS, ORGANIC CELERY, ORGANIC SPINACH, ORGANIC CARROTS, ORGANIC TOMATO PUREE, ORGANIC EXTRA VIRGIN OLIVE OIL, ORGANIC GARLIC, ORGANIC SPICES*, SEA SALT, ORGANIC HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC BLACK PEPPER. *100% PURE HERBS & SPICES (NO HIDDEN INGREDIENTS)

Cashew Cheeze Spread

October 4, 2010 by epicureanvegan

I was inspired by Opera Singer in the Kitchen’s recipe for this cashew cheeze spread, but I made some changes–adding some other flavors and putting my own spin on it. It came out delicious! An easy appetizer or even sandwich spread that is sure to please!

INGREDIENTS:
1-1/2 C raw, unsalted cashews
1 garlic clove, minced
2 Tbs lemon juice
2 tsp white miso paste
2 tsp nutritional yeast
1/2 C fresh parsley, chopped
1 tsp Worcestershire sauce
1/3 C white onion, chopped
1/2 tsp Garlic and Wine seasoning
2 tsp pimento, diced

DIRECTIONS:
In a food processor, chop up cashews–but not too fine. Add garlic, lemon juice, miso, nutritional yeast, parsley, Worcestershire sauce, onion, and seasoning. Process until smooth. Transfer to a mixing bowl and thoroughly stir in the pimentos. Line a small bowl (I used a 2.5 cup Tupperware bowl) with plastic wrap or waxed paper. Scoop cheeze mixture into bowl and mold it to the inside the bowl.

Wrap extra plastic wrap around the cheeze and refrigerate for several hours. The longer the better–for the flavors to mingle. Serve with cracker and veggies, or use as a sandwich condiment. Enjoy!

8-Layer Dip

October 3, 2010 by epicureanvegan

Who needs 7 layers when you can have 8? This is also much like my Soyrizo Layer Dip, but with minor changes. Always a crowd-pleaser, this dip is not difficult to throw together.

INGREDIENTS:
1 16-oz can vegetarian refried beans
1/2 C Tofutti sour cream
2 avocados, peeled and pitted
1/2 C salsa
1 large tomato, diced
3 green onion (white and green parts), sliced thin
1/2 to 1 C vegan cheddar, shredded
1 3.8-oz can sliced black olives
1 tsp garlic salt
1-1/2 tsp lime juice
1/3 C fresh cilantro, chopped
Tortilla chips

DIRECTIONS:
In a medium-sized bowl, smash up the avocado. Sprinkle with garlic salt, cilantro, and lime juice; thoroughly combine. On a 8-9″ plate, layer on beans, sour cream, avocado mixture, and salsa. Next, layer on the cheese, tomato, green onions, and olives. This is would be a good time to admire the beauty of it, because it’s gonna be gone as soon as the guests get one taste! Serve with corn tortilla chips (pita crisps would be good, too) and enjoy!

Edamame Guacamole

September 29, 2010 by epicureanvegan

I think I may have just replaced my favorite guacamole . . . well, maybe I won’t go that far, but this is pretty darn delish. The addition of edamame is ideal–for taste and for the fact that there are 16 grams of protein per cup of these cute, little soybeans. This is great for dipping or for using as a sandwich condiment . . . or grab a spoon and start eating—I won’t judge! 🙂

INGREDIENTS:
1 C edamame, thawed if frozen
1 avocado, peeled, pitted and chopped
1/3 C white onion, chopped
1/8 C lime juice (you may need a little more for thinning the dip)
1 C packed fresh cilantro leaves
1/2 tsp garlic salt

DIRECTIONS:
Throw it all in the food processor! That’s about it. You can add more lime juice if it’s too thick. Enjoy!

Spinach Fettuccine with Creamy Pesto Sauce

September 28, 2010 by epicureanvegan

This is such an easy meal to whip up when you have very little time. I typically keep prepared pesto in the freezer for such times and of course, I still I have the huge block of cashew cheese that is conveniently stored in the freezer as well. Done in less than 25 minutes!

INGREDIENTS:
12-14 oz spinach fettuccine, cooked
1-1/2 Tbs cornstarch
2/3 C non dairy milk (not rice milk–too thin)
1/3 + 1 tsp vegetable broth
1/3 C prepared basil pesto
2 Tbs olive oil
Salt and pepper, to taste
Cashew cheese, shredded (Optional)

DIRECTIONS:
Heat olive oil in a small saucepan. Whisk in cornstarch, salt, and pepper; cook 2 minutes. Remove from heat and whisk in milk and broth. Add pesto and whisk thoroughly. Return to low to medium heat. Season with salt and pepper, if desired. I added the 1 teaspoon of broth here to thin out the sauce just a little. Ladle sauce over individual bowls of pasta and top with cashew cheese. Enjoy!

Almond Sour Cream Coffee Cake

September 27, 2010 by epicureanvegan

I love almond anything. I even love anything almond-scented. This cake was a breeze to make and has a cake/cookie consistency. In fact, the dough is very cookie dough-like, so don’t be alarmed–it’s supposed to be that way! A slice of this is perfect for dessert or with that morning tea or coffee.

INGREDIENTS:
Cake:
1/2 C Earth Balance margarine
1 C sugar
3 tsp Ener-G Egg Replacer
4 Tbs water
1 tsp vanilla
1 tsp almond extract
1/4 C Tofutti sour cream
2 C flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
Strudel:
1/2 C brown sugar
1 Tbs flour
2 Tbs butter
Glaze:
1/2 C powdered sugar
1/4 tsp almond extract
2-3 tsp non dairy milk

DIRECTIONS:
Preheat oven to 350. In a small bowl, whisk together the egg replacer and water; set aside. In a large bowl, cream together margarine and sugar. Add “egg” mixture to butter mixture and combine well. Add vanilla and almond extracts and stir well to combine. In a medium bowl, combine flour, baking powder, baking soda and salt. Add the flour and sour cream to the butter mixture, but do it alternatively; starting and ending with the flour. The mixture will resemble cookie dough.

For the strudel, chop up the butter, add the brown sugar and flour and use a pastry blender to make it crumbly. Grease a bundt pan and sprinkle 1/3 of strudel in the pan. Next, take take 1/2 of the dough and using your hands, spread it somewhat evenly in the pan, on top of the strudel. Add another 1/3 of the strudel, then the other half of the dough. Sprinkle with remaining strudel.

Bake for 30-35 minutes.

Meanwhile, to make the glaze, whisk together powdered sugar, almond extract, and the nondairy milk. Drizzle over warm cake and enjoy!

(It will most-likely look like an over-grown doughnut)!

Recipe: Adapted from cooks.com

Waffles with Blueberry Sauce

September 18, 2010 by epicureanvegan

The other night I made Field Roast with Blueberry Sauce and had some leftover sauce. That called for morning waffles. This is a healthy, hearty waffle that will stick to the ribs. I highly recommend doubling the recipe if feeding more than 2 people–as it is, it only makes about 4-6 small waffles. It’s a simple recipe where everything just goes in the blender and you’re ready to go!

INGREDIENTS:
2 C water
2 Tbs sugar
1 C quick-cooking oats
1/4 C cornmeal
4 Tbs ground flax seed
1/4 C cashews
2 Tbs cornstarch
3/4 tsp salt
1 tsp cinnamon
Sauce:
2 Tbs sugar
2 Tbs rice vinegar
2 Tbs white wine
2/3 C blueberry juice
1-2/3 C vegetable broth
3/4 C fresh blueberries
2 Tbs cornstarch

DIRECTIONS:
For the waffles: Blend all ingredients in a blender for 1 minute. Let sit for 10-15 minutes to thicken up. Spoon 1/2 cup (or what is recommended for your waffle iron). Spread out a little with a spatula. I had the oven on warm and kept the waffles warm as I made them. In the meantime, I reheated the blueberry sauce in a small saucepan over med-low heat. If you’re using leftover sauce, it will have a jelly like consistency, so add a smidge of water. Stir it occasionally. The sauce itself doesn’t take long to make: In a large saucepan, add sugar and about 1/8 cup of water. Bring to a boil. Add rice vinegar when the sugar changes color. Boil again and add the white wine. Reduce to a syrup, then add the blueberry juice and reduce to half, about 4 minutes. Add broth and boil to desired consistency–you will probably need to mix the cornstarch with about 1/8-1/4 cup of water and then add to the sauce to thicken. Add blueberries and taste for seasoning. The sauce yields about 2 cups. Enjoy!

Recipe source: The Joy of Vegan Baking

Pasta with Marinated Mushrooms and Cashew Cheese

September 12, 2010 by epicureanvegan

I have been making this dish for years, usually using vegan Parmesan or mozzarella, but since I have a huge hunk of cashew cheese, I decided to use that (which by the way, shreds beautifully). This dish also makes great leftovers for the next day’s lunch. The amounts of each ingredient isn’t specific, but dependent upon how much you want to make.

INGREDIENTS:
Pasta
mushrooms, sliced
tomatoes, chopped
red wine
minced garlic
olive oil
cashew cheese, shredded
Earth Balance margarine
Salt, to taste

DIRECTIONS:
Marinate the mushrooms in some red wine and let sit 15-20 minutes.

Cook pasta according to package directions. Meanwhile heat olive oil and garlic in a small saute pan, then add mushrooms. Saute a few minutes—I don’t like to cook them until they’re shriveled. You may have to drain some leftover marinade.

Drain pasta and add 1-2 tablespoons of Earth Balance to pasta pot and coat the drained pasta. Add the mushrooms and tomatoes and combine well. Season with salt. Serve with cashew cheese and enjoy!

Gooey Chai-Spiced Brownies

September 10, 2010 by epicureanvegan

I can’t remember the last time I made a batch of brownies. I was craving them, however, I didn’t want just any ordinary brownies, so I added some chai spices. With only 5 minutes of prep time and about 25 minutes to cook, they make a quick, go-to dessert for last minute guests.

INGREDIENTS:
1 C flour
1 C granulated sugar
1/4 C cocoa
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking powder
1/2 C water
1/4 + 1 Tbs C vegetable oil
2 tsp cinnamon
1 tsp cardamon
1 tsp ginger
1 tsp cloves
1/2 tsp fennel seed
1 C dark chocolate chips

DIRECTIONS:
Preheat oven to 350. Combine flour, sugar, cocoa, salt, baking powder, cinnamon, cardamon, ginger, cloves, and fennel (basically all the dry ingredients) in a large bowl. In a small bowl, combine the water, oil, and vanilla and add to the dry mixture. Combine well.

Stir in the chocolate chips and pour into a lightly greased 8″ baking pan. It will have a thick pudding-like consistency.

Bake for 25 minutes, then transfer to a cooling rack and let cool for 10 minutes before slicing. Enjoy!