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Pumpkin-Spiced Pancakes

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Pumpkin-Spice Pancakes -- Epicurean Vegan
What a fabulous fall morning for these pancakes!

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The Ninth Grader found this recipe last week and we finally got around to making them. The original recipe is not vegan; easy enough to remedy. . . and we also upped the spices to give these more flavor. With the leftover canned pumpkin, I’ll be making vegan pumpkin-spiced lattes tomorrow, which I’m definitely looking forward to.

INGREDIENTS:
1-1/2 C almond milk
1 C pumpkin puree
Egg-replacer for one egg (I used Ener-G Egg replacer)
2 Tbs oil
2 Tbs vinegar
2 C flour
3 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
The Rest:
Earth Balance margarine
Syrup

DIRECTIONS:
In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar. In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.

Pumpkin-Spiced Pancakes -- Epicurean VeganPlace a flat pan over medium heat and spray with oil. Let it preheat for a minute or two. Scoop 1/3 cupfuls of batter onto the hot pan.

Pumpkin-Spiced Pancakes -- Epicurean VeganLet cook 3-5 minutes, then flip.

Pumpkin-Spiced Pancakes -- Epicurean VeganI transferred the cooked ones to a pan, covered with foil and placed in a warm oven until all pancakes were cooked. This recipe makes 12 pancakes.

Pumpkin-Spiced Pancakes -- Epicurean Vegan

Enjoy!

Pumpkin-Spiced Pancakes
 
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Serves: 6
Ingredients
  • 1-1/2 C almond milk
  • 1 C pumpkin puree
  • Egg-replacer for one egg (I used Ener-G Egg replacer)
  • 2 Tbs oil
  • 2 Tbs vinegar
  • 2 C flour
  • 3 Tbs brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • The Rest:
  • Earth Balance margarine
  • Syrup
Directions
  1. In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar.
  2. In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.
  3. Place a flat pan over medium heat and spray with oil. Let it preheat for a minute or two. Scoop ⅓ cupfuls of batter onto the hot pan.
  4. Let cook 3-5 minutes, then flip.
  5. I transferred the cooked ones to a pan, covered with foil and placed in a warm oven until all pancakes were cooked. This recipe makes 12 pancakes. Enjoy!

Ultimate Green Protein Smoothie

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Ultimate Green Smoothie -- Epicurean VeganA friend gave me this recipe over the weekend and I’ve made 3 of these so far! I added a tablespoon of chia seeds because of their amazing health benefits, but you can leave them out if you’d like. Please note, you don’t have to use peanut butter AND protein powder, but if you omit the protein powder, I suggest using vanilla almond milk or a vanilla flavoring for taste. Bottoms up!

INGREDIENTS: (1-16 oz smoothie)
1-1/2 C unsweetened almond milk
1 handful of fresh spinach
1/2 a ripe avocado
1 Tbs peanut butter
1 scoop vegan vanilla protein powder
1 Tbs chia seeds
2-3 ice cubes

DIRECTIONS:
Blend 2-3 minutes in a blender until smooth. Enjoy!

Ultimate Green Protein Smoothie
 
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Prep time
Total time
 
Author:
Serves: 1
Ingredients
  • 1-1/2 C unsweetened almond milk
  • 1 handful of fresh spinach
  • ½ a ripe avocado
  • 1 Tbs peanut butter
  • 1 scoop vegan vanilla protein powder
  • 1 Tbs chia seeds
  • 2-3 ice cubes
Directions
  1. Blend 2-3 minutes in a blender until smooth. Enjoy!

 

Rosemary Drop Biscuits

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Rosemary Drop Biscuits -- Epicurean VeganThe rain is continuing to wreak havoc on our state. It took a break yesterday, but started up again last night and hasn’t let up since. Tomorrow is shaping up to be another day off for the Ninth Grader. We are so lucky where we’re at right now, that we aren’t experiencing flooding in my neighborhood, but other sections aren’t fairing as well. We’re so thankful we’re not in Lyons, Estes Park, Boulder, and other mountain towns where people have lost their homes. Hundreds of people are unaccounted for. Please keep Colorado and those affected by the floods in your thoughts!

We’re grateful to be warm, dry and safe in our home and able to have veggie chili simmering in the crock pot, listening to music, and spending our day together. The Ninth Grader made these the other night for dinner and I wanted to share them all of you—an easy addition to any meal.

INGREDIENTS:
1 C whole wheat pastry flour
2/3 C flour
1 Tbs baking powder
1/2 tsp salt
1/3 C Earth Balance, melted
2/3 C almond milk
1 Tbs dried rosemary

DIRECTIONS:
Preheat oven to 375. Lightly grease a baking sheet. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It’ll be sticky, but that’s okay; just incorporate everything the best you can.

Rosemary Drop Biscuits -- Epicurean VeganWe had a very curious visitor stop by . . .

Rosemary Drop Biscuits -- Epicurean VeganTake 1/4 C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.

Rosemary Drop Biscuits -- Epicurean VeganBake 12-15 minutes, or until they begin to brown around the edges.  Enjoy!

Rosemary Drop Biscuits -- Epicurean Vegan

Rosemary Drop Biscuits
 
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Serves: 12
Ingredients
  • 1 C whole wheat pastry flour
  • ⅔ C flour
  • 1 Tbs baking powder
  • ½ tsp salt
  • ⅓ C Earth Balance, melted
  • ⅔ C almond milk
  • 1 Tbs dried rosemary
Directions
  1. Preheat oven to 375.
  2. Lightly grease a baking sheet.
  3. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It'll be sticky, but that's okay; just incorporate everything the best you can.
  4. Take ¼ C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.
  5. Bake 12-15 minutes, or until they begin to brown around the edges. Enjoy!

Rainy Day Tofu Scramble

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Rainy Day Tofu Scramble -- Epicurean VeganSo Mother Nature has not been happy with us. A couple of weeks ago, we were having extreme heat that schools actually closed down for a day. Now, Denver and Northern Colorado is having extreme rain and flooding. (And we can’t forget about the snowstorm in May!) Fort Collins is shutting down bridges and closing up shop. Other cities, like Lyons are being completely evacuated. Many of the mountain towns have no water, electricity and gas! We’re fortunately doing fine where we’re at, but other neighborhoods in Fort Collins are gearing up for some serious flooding.

flood

This is between Lyons and Estes Park. Image from Estes Park News.

Yikes! I hope everyone stays safe and that this rain gives us a break!

So while we wait it out, might as well eat, right? Here’s a quick, easy, and versatile breakfast that will be ready in minutes.

INGREDIENTS:
1 Tbs olive oil
1 14-oz tub extra firm tofu, drained, pressed and crumbled
6 mushrooms, sliced
1/2 C green onions, sliced
1/2 C black olives
A few dashes of turmeric
A few dashes of cumin
A couple dashes of garlic salt
A couple of dashes of black pepper
1/4 C salsa
1 tomato, diced
1 avocado, peeled, pitted, and diced
Daiya cheese shreds
Flour tortillas, optional

DIRECTIONS:
Heat the olive oil in a large skillet. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little. Add the turmeric, cumin, garlic salt, and pepper. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa. Cook for a few minutes until everything is hot. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Rainy Day Tofu Scramble
 
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Serves: 3
Ingredients
  • 1 Tbs olive oil
  • 1 14-oz tub extra firm tofu, drained, pressed and crumbled
  • 6 mushrooms, sliced
  • ½ C green onions, sliced
  • ½ C black olives
  • A few dashes of turmeric
  • A few dashes of cumin
  • A couple dashes of garlic salt
  • A couple of dashes of black pepper
  • ¼ C salsa
  • 1 tomato, diced
  • 1 avocado, peeled, pitted, and diced
  • Daiya cheese shreds
  • Flour tortillas, optional
Directions
  1. Heat the olive oil in a large skillet.
  2. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little.
  3. Add the turmeric, cumin, garlic salt, and pepper.
  4. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa.
  5. Cook for a few minutes until everything is hot.
  6. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Summertime Fruit and Greens Salad

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Summertime Fruit and Greens Salad -- Epicurean Vegan

I was needing to bring a dish to an outdoor potluck and The Ninth Grader actually had this idea and it sounded pretty good, so I went to work in the kitchen. Not only was it gone by the end of the night, I’ve already emailed the recipe to those who requested it. It has a light, tangy dressing that is perfect for a summertime get together.

INGREDIENTS:
Dressing:
1/8 C + 1 Tbs olive oil
1 Tbs + 1/2 tsp balsamic vinegar
3/4 tsp red wine vinegar
1/2 tsp lemon juice
1/2 tsp lime juice
1/2 tsp sugar
1 Tbs poppy seeds
Salad:
8 C greens, chopped (I used iceberg and green leaf)
2 15-oz cans mandarin oranges, drained|
2 6-oz containers raspberries
1 C Craisins
1 C pomegranate seeds
1 C walnuts, chopped

DIRECTIONS:
In a small bowl, whisk together the dressing ingredients. In a large bowl, combine the greens.

Summertime Fruit and Greens Salad -- Epicurean VeganCarefully fold in the fruit and walnuts, then drizzle the dressing on top.

Summertime Fruit and Greens Salad -- Epicurean VeganAgain, gently fold or toss the salad to incorporate the dressing. Enjoy!

Summertime Fruit and Greens Salad -- Epicurean Vegan

Summertime Fruit and Greens Salad
 
Print
I was needing to bring a dish to an outdoor potluck and The Ninth Grader actually had this idea and it sounded pretty good, so I went to work in the kitchen. Not only was it gone by the end of the night, I've already emailed the recipe to those who requested it. It has a light, tangy dressing that is perfect for a summertime get together.
Author:
Serves: 8-10
Ingredients
  • Dressing:
  • ⅛ C + 1 Tbs olive oil
  • 1 Tbs + ½ tsp balsamic vinegar
  • ¾ tsp red wine vinegar
  • ½ tsp lemon juice
  • ½ tsp lime juice
  • ½ tsp sugar
  • 1 Tbs poppy seeds
  • Salad:
  • 8 C greens, chopped (I used iceberg and green leaf)
  • 2 15-oz cans mandarin oranges, drained|
  • 2 6-oz containers raspberries
  • 1 C Craisins
  • 1 C pomegranate seeds
  • 1 C walnuts, chopped
Directions
  1. In a small bowl, whisk together the dressing ingredients.
  2. In a large bowl, combine the greens.
  3. Carefully fold in the fruit and walnuts, then drizzle the dressing on top.
  4. Again, gently fold or toss the salad to incorporate the dressing. Enjoy!

Garbanzo-White Bean Truffle Spread

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Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!

INGREDIENTS:
1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

DIRECTIONS:
Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

Garbanzo-White Bean Truffle Spread
 
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Ingredients
  • 1 15-oz can garbanzo beans (chickpeas), drained and rinsed
  • 1 15-oz can Great Northern beans, drained and rinsed
  • 1 large (or two medium) clove of garlic, halved or quartered
  • 1 tsp salt
  • 5-6 large green onions (white and green parts) sliced
  • 4 Tbs lemon juice
  • 2 Tbs truffle oil
Directions
  1. Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
  2. Add the beans, lemon juice, salt, and green onions; puree until smooth.
  3. While the machine is running, add the truffle oil; blend well.
  4. If you have time, let it chill for an hour or two before serving.
  5. Enjoy on crackers, toasted baguette slices, or veggies.

Polenta Marsala

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Polenta Marsala -- Epicurean VeganIt’s great to be back with a new recipe! I haven’t worked with polenta much, so I decided to take the easy route and use the pre-cooked version.

Polenta Marsala -- Epicurean VeganIt’s great when you don’t want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this “f***ing brilliant.” Need I say more?

INGREDIENTS:

1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
1/2 C green onion, sliced
3 Tbs Earth Balance
1/4 C flour, any variety
1/2 tsp marjoram
1/4 tsp black pepper
1  to 1-1/4 C vegetable broth
1/4 C Marsala cooking wine

DIRECTIONS:
Slice the polenta into about 18-19 slices.

Polenta Marsala -- Epicurean VeganIn a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.

Polenta Marsala -- Epicurean VeganOnce they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it’s smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.

Polenta Marsala -- Epicurean VeganAdd the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Polenta Marsala
 
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It's great when you don't want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this "f***ing brilliant." Need I say more?
Author:
Serves: 4
Ingredients
  • 1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
  • 1-2 Tbs olive oil
  • 2 C mushrooms, sliced (I recommend cremini or baby portobello)
  • ½ C green onion, sliced
  • 3 Tbs Earth Balance
  • ¼ C flour, any variety
  • ½ tsp marjoram
  • ¼ tsp black pepper
  • 1 to 1-1/4 C vegetable broth
  • ¼ C Marsala cooking wine
Directions
  1. Slice the polenta into about 18-19 slices.
  2. In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.
  3. Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it's smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.
  4. Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Vegan Oven Tacos

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Vegan Oven Tacos -- Epicurean VeganEvery week, when I’m writing up a grocery list, I always ask for dinner suggestions. It never fails. “Tacos.” It’s become a joke around here. When I saw this recipe on Pinterest for Oven Tacos, I knew my hegans would be very happy with a vegan version. These were definitely a hit. I had to laugh when the original recipe said that after the ground beef is cooked (yack!) “drain the liquid.” Oh, just say what it is! Grease! Melted animal fat! Ahhh . . . I love it; being vegan means never having to say, “drain the liquid/grease/fat.” Speaking of which, the Boca crumbles have zero fat, I use “no fat” refried beans, and there is no fat in the tomato sauce. Obviously, these aren’t totally fat free, but can you imagine the fat content alone in the original ones? Yikes! So, not only are these amazing, they’re actually healthy for you. I’ve discovered these great whole grain taco shells that really are delicious. Psst . . . by the way, this makes A LOT. I made 13 tacos and had some filling left over, so I recommend either serving these to a crowd, or freezing half the filling for the next taco night.

Vegan Oven Tacos -- Epicurean Vegan

 

INGREDIENTS:
1 bag Boca Crumbles
1/2 large onion, chopped
1 Tbs olive oil
1  15-oz can no fat refried beans
1 small can diced green chilies
1 packet taco seasoning
1  8-oz can tomato sauce
Daiya cheese shreds
13-14 taco shells
Toppings:
green onion, sliced
sliced black olives
fresh cilantro, chopped
diced tomatoes
guacamole or diced avocado
salsa

DIRECTIONS:
Preheat the oven to 400. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through. (No need to drain any “liquid”)! In a small bowl or measuring cup, combine the seasoning mix with 1/2 to 3/4 C of water;  stir into the Boca mixture. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.

Vegan Oven Tacos -- Epicurean VeganFill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos—enough to fill a 9×13 baking dish, so if you’re making more, you’ll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they’re baked). Sprinkle with some Daiya cheese.

Vegan Oven Tacos -- Epicurean VeganBake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy—best of both worlds!

Vegan Oven Tacos -- Epicurean VeganLoad them up with your favorite toppings and enjoy!

Vegan Oven Tacos

Vegan Oven Tacos
 
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Author:
Serves: 12-13
Ingredients
  • 1 bag Boca Crumbles
  • ½ large onion, chopped
  • 1 Tbs olive oil
  • 1 15-oz can no fat refried beans
  • 1 small can diced green chilies
  • 1 packet taco seasoning
  • 1 8-oz can tomato sauce
  • Daiya cheese shreds
  • 13-14 taco shells
  • Toppings:
  • green onion, sliced
  • sliced black olives
  • fresh cilantro, chopped
  • diced tomatoes
  • guacamole or diced avocado
  • salsa
Directions
  1. Preheat the oven to 400.
  2. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through.
  3. In a small bowl or measuring cup, combine the seasoning mix with ½ to ¾ C of water; stir into the Boca mixture.
  4. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.
  5. Fill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos---enough to fill a 9x13 baking dish, so if you're making more, you'll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they're baked). Sprinkle with some Daiya cheese.
  6. Bake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy---best of both worlds!
  7. Load them up with your favorite toppings and enjoy!

Tempeh Lettuce Wraps

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Tempeh Lettuce Wraps -- Epicurean VeganLettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they’re fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That’s the beauty of these . . . they’re so versatile.

INGREDIENTS:
Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn’t have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
1/4 C fresh mint, chopped
1/8 C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
1/4 tsp brown sugar
Sauce:
1/8 C lime juice
1/8 C water
1/8 C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
1/2 tsp brown sugar
1 Tbs yellow  miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
1/2 C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves

DIRECTIONS:
Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you’re left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.

Tempeh Lettuce Wraps -- Epicurean VeganHeat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.

Tempeh Lettuce Wraps -- Epicurean VeganSince you were so efficient in your prep work . . .  😉 you’re ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Tempeh Lettuce Wraps -- Epicurean Vegan

Tempeh Lettuce Wraps
 
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Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they're fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That's the beauty of these . . . they're so versatile.
Author:
Serves: 4
Ingredients
  • Filling:
  • 2 8oz pkg. tempeh, broken into chunks
  • 5 large mushrooms, diced
  • 1 can water chestnuts, chopped (I didn't have any, but I would have used them if I did, so these are certainly optional)
  • 1 Tbs olive oil
  • 2 Tbs fresh garlic, minced
  • 3 cloves of garlic, minced
  • 1-1/4 C vegetable broth
  • ¼ C fresh mint, chopped
  • ⅛ C lime juice
  • 1 Tbs tamari
  • 1 Tbs toasted brown rice vinegar
  • 2 tsp sugar
  • 2 tsp sriracha
  • ¼ tsp brown sugar
  • Sauce:
  • ⅛ C lime juice
  • ⅛ C water
  • ⅛ C sugar
  • 2 Tbs tamari
  • 1 Tbs brown rice vinegar
  • ½ tsp brown sugar
  • 1 Tbs yellow miso
  • salt and pepper, to taste
  • Toppings:
  • 2 carrots, shredded
  • 1 cucumber, peeled and sliced into strips
  • Fresh basil, sliced into strips
  • 1 C green onions, sliced
  • 1 avocado, sliced into thin strips
  • ½ C chopped peanuts and slivered almonds (also chopped)
  • 12-16 large lettuce leaves
Directions
  1. Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you're left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.
  2. Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.
  3. Since you were so efficient in your prep work . . . 😉 you're ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!

Veggie Bowties with Mushrooms and Walnuts

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Veggie Bowties with Mushrooms & Walnuts -- Epicurean Vegan

This always makes for a great, quick lunch—or even a few lunches. I love veggie pastas and this one, from Vitamin Cottage Natural Grocers, is made up of spinach, beets, and red bell pepper. Aside from the wonderful flavor, it doesn’t hurt that there are 8 grams of protein per serving (1/4 C), as well as vitamin C and iron.

Veggie Bowties

INGREDIENTS:
8-oz vegetable bowtie (farfalle) pasta
1 clove of garlic, minced
1 C mushrooms, sliced
1/2 C walnuts, chopped
2 Tbs Earth Balance
Salt and pepper

DIRECTIONS:
Cook pasta according to package instructions. In the meantime, melt the Earth Balance over medium heat in a small skillet. Add the garlic and cook 1 minute. Add the walnuts and saute them 5 minutes, stirring often. Add the mushrooms and saute until they begin to brown; season with salt and pepper. Combine the mushroom mixture with the pasta and if needed, season with more salt and pepper. Enjoy!

Veggie Bowties with Mushrooms and Walnuts
 
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This always makes for a great, quick lunch---or even a few lunches. I love veggie pastas and this one, from Vitamin Cottage Natural Grocers, is made up of spinach, beets, and red bell pepper. Aside from the wonderful flavor, it doesn't hurt that there are 8 grams of protein per serving (1/4 C), as well as vitamin C and iron.
Author:
Serves: 1-2
Ingredients
  • 8-oz vegetable bowtie (farfalle) pasta
  • 1 clove of garlic, minced
  • 1 C mushrooms, sliced
  • ½ C walnuts, chopped
  • 2 Tbs Earth Balance
  • Salt and pepper
Directions
  1. Cook pasta according to package instructions.
  2. In the meantime, melt the Earth Balance over medium heat in a small skillet. Add the garlic and cook 1 minute. Add the walnuts and saute them 5 minutes, stirring often. Add the mushrooms and saute until they begin to brown; season with salt and pepper.
  3. Combine the mushroom mixture with the pasta and if needed, season with more salt and pepper. Enjoy!

 

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