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Sweet Chili Lime Tofu

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Sweet Chili Lime Tofu -- Epicurean VeganThis recipe is tofu-licious! Even though the recipe has a long list of ingredients and you’ll need 3 pans and a bowl, it was extremely easy and it was done in about 25 minutes. I recommend doubling the sauce. As it is, it makes a great glaze for the tofu, but I would have liked it a little more saucy. It made about 5 servings and as I was eating the final pieces of tofu, I was thinking that these would be great toothpicked (minus quinoa and kale) and served as a hot appetizer. Yum!

INGREDIENTS:
Quinoa:
3/4 C quinoa, rubbed/rinsed, drained
Zest from one lime, divided in half and slice lime for garnish (use 1/2 the zest)
2 bruised cardamon pods (optional–I used a dash or two of dried cardamon)
1/4 tsp salt
1 tiny cinnamon stick (optional)
1-1/3 C water
Sweet Chili Lime Sauce:
3 Tbs sugar
3 Tbs tamari
1-3/4 Tbs lime juice
1/2 zest of the lime
1/2 tsp red chili flakes (I didn’t have this, so I used 1/2 tsp of Ancho chili pepper)
1 clove garlic, minced
1/4 tsp salt
4 mint leaves, sliced thinly
The Greens:
1 bunch collard greens, washed with middle veins removed (I used kale)
2-3 Tbs water
1 tsp lime juice
1 pinch salt
The rest:
14-oz extra-firm tofu, drained and pressed
Lime slices for a garnish (optional)
Mint leaves for a garnish (optional)

DIRECTIONS:
Combine the quinoa, 1/2 the lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.

Sweet chili lime sauce: Whisk together the sugar, tamari, lime juice, lime zest, red chili flakes, garlic,  salt, and mint until the sugar and salt and dissolved. Set aside.

Sweet Chili Lime Tofu -- Epicurean VeganTofu: Slice the tofu into 7-8 rectangles:

Sweet Chili Lime Tofu -- Epicurean VeganThen cut each rectangle in half to make two squares, and then each square into four triangles:

Sweet Chili Lime Tofu -- Epicurean VeganI sauteed the tofu in a dry skillet for about 10 minutes on each side. The recipe says to add it a “well-seasoned” skillet.  Add the chili lime sauce and stir to coat the tofu. Turn off the heat.  The sauce will bubble up, reduce, and form a glaze.

Sweet Chili Lime Tofu -- Epicurean VeganWhile this is happening, slice up the kale. In a wok (which I didn’t have, so I used a small skillet) add water, lime juice, and salt. Cover with a lid and steam  until tender. (The other thing to do, is just add the greens to the quinoa and steam them that way).

Sweet Chili Lime Tofu -- Epicurean VeganTo serve, layer plate with  a scoop of quinoa, kale, then tofu. Garnish with lime slices and mint. Enjoy!

Recipe source: Vegan Yum Yum

Miso Tahini Dressing

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Miso Tahini Dressing -- Epicurean VeganThis dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make.

INGREDIENTS:
1/4 C white, sweet miso
1/4 C tahini
1/3 C or more warm water

DIRECTIONS:
In a medium bowl whisk together the miso and tahini to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use. Enjoy!

Recipe source: Veganomicon

Coconut-Lemon Bundt Cake

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Coconut-Lemon Bundt Cake -- Epicurean VeganThis cake from Veganomicon, is incredibly easy to make, but most importantly, it’s moist and delicious! It’s a great dessert to throw together when you don’t have a lot of time on your hands, but need a dessert quick.

INGREDIENTS:
1-1/2 C granulated sugar (I reduced it to 1 cup)
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk (I typically use almond milk)
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar

DIRECTIONS:
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. (A 10″ pan works best. Some readers have noted that the cake overflows in an 8″ pan.) In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Stir to combine, then stir in the coconut. Pour batter into the Bundt pan, Bake 1 hour or until a knife inserted  through the cake comes out clean.

Coconut-Lemon Bundt Cake -- Epicurean VeganRemove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely. Once cooled, sift a sprinkling of the confectioners’ sugar over the tip. Slice, serve and enjoy!

Coconut-Lemon Bundt Cake -- Epicurean VeganRecipe source: Veganomicon

Baked Mac and Cheese

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Baked Mac and Cheese -- Epicurean VeganI made this recipe before and it was all right—I knew it had potential, so I made it again, but this time, I made a few changes and I really love how it turned out. The original recipe was just a little too dry for my taste but I’ll post that recipe with what changes I made. Overall, it’s a great basic recipe for vegan mac and cheese so it was easy to tweak.

INGREDIENTS:
5 C water, divided (I used more water…had to use more pasta)
3/4 C nutritional yeast
1/4 C pine nuts
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 Tbs fresh parsley
1 tsp pepper
1 Tbs soy sauce (I used 2 Tbs almond milk instead)
1 C uncooked pasta (This seemed way to little for the 4 servings it says it makes–I used 4 cups and didn’t even need to make more sauce)
3 Tbs olive oil
1/4 C flour
3/4 C breadcrumbs (I used about 1/8 of a cup)
I added 1/2 C Tofutti sour cream, 1/2 C shredded vegan cheddar cheese,  and 1/2 tsp of turmeric.
(This is great vegan comfort food–especially considering we got snowed on again–it’s mid-May)!


DIRECTIONS:
Preheat oven to 400. In a large pot, bring 5 cups of water to a boil (you’ll need more if using more pasta). While water is boiling, in a blender (or food processor) combine nutritional yeast, pine nuts, onion powder, garlic powder, salt, parsley, pepper, and turmeric until blended. Add remaining 1 cup of water and soy sauce (or almond milk) and blend. Add pasta to boiling water. In a large pan over medium heat, heat oil. Add flour and stir constantly to remove lumps. Pour in blended mixture and stir until a desired consistency is reached. (This actually happens pretty quick, so you could easily do this step after the pasta is already cooked). Remove from heat. (This is where I stirred in the sour cream and cheddar cheese). Strain pasta and pour into pan of cheesy sauce and stir to combine. Transfer to a oven-safe dish, top with breadcrumbs and bake 10 minutes. Enjoy!

Baked Mac and Cheese -- Epicurean VeganRecipe source: VegNews

Pita Quesadillas with Cilantro Hummus

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Pita Quesadillas with Cilantro Hummus -- Epicurean VeganI was thumbing through the latest issue of Vegetarian Times and when I saw this recipe, I decided right then and there to try these. I happened to have all the ingredients, even adding some Vegan Gourmet Monterey Jack cheese and between that, the roasted red peppers and cilantro, it made a delicious, quick and easy lunch.

INGREDIENTS:
Hummus:
1/2 C cilantro leaves
2 cloves garlic, peeled (I used minced)
1-1/2 C cooked chickpeas (or 1 15oz can, rinsed and drained)
2 Tbs lime juice
2 Tbs olive oil
Quesadillas:
4 7″ whole-wheat pitas, split crosswise
4 jarred roasted red peppers, drained and sliced into strips
1-1/2 C baby spinach leaves
Optional: Vegan Gourmet Monterey Jack, shredded (I did little slices, but shredding it would have been better)

DIRECTIONS:
Preheat oven to 350. To make hummus: Process cilantro leaves and garlic in food processor until chopped. (I added the garlic later since it was already minced). Add the chickpeas, lime juice, oil, and 1/4 C water; puree 3 minutes, or until creamy.

To make the quesadillas: Place 4 pitas halves on baking sheet. Spread each with 1/2 C hummus. Top with peppers, spinach, cheese (if using) and remaining pita halves. Bake 10 mins, serve and enjoy!

Green Tea Rice with Lemon, Snowpeas and Tofu

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Green Tea Rice with Lemon, Snowpeas and Tofu -- Epicurean VeganSushi rice isn’t a requirement, but it does work nicely–giving it a risotto texture. Cooking it in green-tea’d water gives it a welcomed, subtle flavor. This would also make a great lunch as well, serving it with vegetable spring rolls.

INGREDIENTS:
3 C water
4 green tea bags
1-1/2 C white sushi rice
2 Tbs canola or grapeseed oil (I used olive oil)
8 oz extra-firm tofu, drained and cut into 1/4″ dice
3 green onions, minced
2 C snow peas, trimmed and cut diagonally into 1″ pieces
1 Tbs fresh lemon juice
1 tsp lemon zest
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the water to a boil. Add the tea bags and remove from the heat. Let stand for 7 mins and remove and discard the tea bags. Rinse the rice under running water until the water runs clear (I used a fine-mesh strainer) then add to the brewed tea. Cover and cook over medium heat until tender, about 25 mins (15-20 mins was perfect). Remove from heat and set aside.

In a large skillet, heat the oil over medium heat. Add the tofu and cook until golden  brown, 5 mins. Add the green onions and snow peas and cook until softened, 3 mins. Stir in the lemon juice and zest.

Green Tea Rice with Lemon, Snowpeas and Tofu -- Epicurean VeganIn a large bowl, combine the cooked rice with the tofu and snowpea mixture. Season with salt and pepper to taste, and serve immediately. Enjoy!

Recipe source: 1000 Vegan Recipes

Taco Salad

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Taco Salad -- Epicurean VeganThis is a light and easy meal that only takes about 10 mins to pull together. I’m loving these Meatless Ground Crumbles from Boca! They are perfect for this meal. If you don’t have taco seasoning, it’s easy to make your own–below is a recipe.

INGREDIENTS:
1 pkg (12 oz) Boca Meatless Ground Crumbles, cooked according to package instructions
Lettuce
Vegan cheddar, shredded
2 roma tomatoes, chopped
1 avocado, chopped
Salsa
Tortilla chips or strips (found with the salad dressings and croutons)
Tofutti sour cream or vegan ranch dressing
Taco seasoning:
1 Tbs chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp sugar
1/2 tsp salt

DIRECTIONS:
Layer lettuce (I used a combo of spinach and romaine), ground crumbles, cheese, tomato, avocado, salsa, tortilla chips or strips and vegan ranch or Tofutti sour cream and enjoy!

Cranberry Muffin-Bundt

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Cranberry Muffin-Bundt -- Epicurean VeganThe original recipe is called Low-Fat Vegan Coffee Cake but it really has more of a muffin-like texture, consistency and taste. “Coffeecake” just doesn’t seem to fit. It’s not to say it’s not delicious because it’s extremely tasty and moist. Plus…prep time was about 10 minutes and only required one medium sauce pan! How easy is that?! This would be great for dessert, brunch (Easter is coming up…) or just good ‘ol teatime.

INGREDIENTS:
1/4 cup vegan margarine
2 cups applesauce
1 cup flour
1-1/2 cups wheat bran flakes or oat bran (I used the flakes and broke them up just a little bit)
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins (I used dried cranberries)
1 cup chopped nuts (optional-but I used walnuts)

DIRECTIONS:
Preheat the oven to 350 degrees and grease a 9″ square baking pan. I obviously used a bundt pan–I think it makes a much prettier presentation. In a medium-large saucepan, combine the margarine and applesauce over medium heat and heat until margarine is melted. Remove from heat.

Cranberry Muffin-Bundt -- Epicurean VeganAdd the remaining ingredients, combine well and pour into prepared baking pan. I had to shake the pan to even out the batter. It should resemble oatmeal.

Cranberry Muffin-Bundt -- Epicurean VeganBake for 25-30 minutes, however, I ended up baking mine for 45 mins before an inserted knife came out clean. All ovens run differently, so just keep an eye on it. Leave in the pan and place on a rack to cool before removing from the pan.

Cranberry Muffin-Bundt -- Epicurean VeganTop with confectioners’ sugar, of desired. (I say yes–it’ll look pretty) Enjoy!

Enjoy!

User Reviews Write Review
Overall Rating: 4 out of 5 4 out of 5
tasty, easy and moist!, March 15, 2009
Guest erineedwards
“I thought this cake was very simple to prepare and my family loved it, including our picky toddler!I reduced the sugar by half, only using 1/2 cup and found it was still very sweet. I also subbed oatmeal and oat flour for the recommended oats or wheat germ or whatever it called for, I don’t recall. I did add raisins and walnuts.I baked it as suggested but found in my 8 inch round glass dish I needed to cook it about 20 minutes longer than suggested!”
4 of 4 people found this review helpful.
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Hoisin-Glazed Tempeh with Green Beans and Cashews

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Hoisin-Glazed Tempeh with Green Beans and Cashews -- Epicurean VeganThis is from Vegetarian Times and if you don’t have a lot of time, it’s a fast and easy meal. I made a few minor changes to the recipe like doubling the tempeh and sauce ingredients, plus I served it over rice that I seasoned with sesame seed oil and ground ginger. (I’ll list the original recipe–decide for yourself if you’d like to double it). If you’re not a big fan of tempeh, tofu would work great. The sauce itself is a great basic stir-fry sauce for any of your favorite stir-fry ingredients. I think mushrooms or bamboo shoots would have been a great addition to this recipe.

INGREDIENTS:
4 tsp hoisin sauce
2-1/2 tsp rice vinegar, divided
1 Tbs soy sauce or tamari
1 tsp cornstarch
1 Tbs vegetable oil
1-1/2 Tbs minced ginger
4 cloves garlic, minced (4 tsp)
1-8oz pkg tempeh, cut into 1/2″ cubes
1-12oz pkg frozen whole baby green beans (I used just 10 ounces of cut green beans)
1/3 C roasted, unsalted cashews (I used 2/3 and roasted them self in a dry pan over the stove–cheaper)!
1-2 C cooked rice seasoned with 3-4 splashes of sesame seed oil and 1/8-1/4 tsp ground ginger (Optional)

DIRECTIONS:
Whisk together hoisin sauce, 2 tsp rice vinegar, soy sauce, cornstarch, and 1/2 C water in a small bowl. Set aside.

Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1-2 mins or until garlic turns pale gold. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low and simmer 2 mins, or until sauce begins to thicken. Stir in green beans. Cover, and simmer 4-5 mins, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp of rice vinegar. Serve topped with cashews.

Hoisin-Glazed Tempeh with Green Beans and Cashews -- Epicurean Vegan

Enjoy!

Edamame Pate Sandwiches

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Edamame Pate Sandwiches -- Epicurean VeganI always love a good sandwich and this is a great one from Vegetarian Times. The recipe calls for arugula, but I’ve never been a big fan, so I switched it out with romaine lettuce. Between the pate and the roasted red peppers, this lunch is full of flavor! I think the pate would be great served on toasts for an appetizers as well.

INGREDIENTS:
1-1/4 C frozen shelled edamame, thawed
1/2 C walnuts
1/3 C mint leaves, packed
1 green onion, chopped
1/2 tsp salt
3 Tbs lemon juice
8 slices whole grain bread (I used sourdough)
2 C arugula
4 jarred roasted red peppers, drained
2 small cucumbers, thinly sliced

DIRECTIONS:
Puree edamame, walnuts, mint, green onion, and salt in a food processor until finely chopped. With the motor running, add lemon juice and 3 Tbs water. Process until smooth. Spread each of 4 bread slices with 1/3 C pate. Add 1/2 C arugula, 1 roasted red pepper, and cucumbers to each. Top with remaining bread slices. Enjoy!

Edamame Pate Sandwiches -- Epicurean Vegan

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