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Halloween Shenanigans

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I’m a little slow in getting this post up—I’ve been swamped, but here it is. I LOVE Halloween—behind Christmas, it’s my favorite holiday. It’s The Husband’s least favorite holiday, but he puts up with it for me. (Thanks, hon). He’ll even don a costume . . .

The Husband, on the left, after getting fed up with the (cheaply made) Headless Man costume and our good friend, and neighbor, Chris.

I decided to go as a witch . . .

(No, I’m not drunk, just hamming it up for the camera)

I’ll make this quick . . . I threw together some appetizer favorites along with a pot of Vegetable-Barley Chili. On the menu were Stuff Phyllo Cups, Mushroom/Spinach Truffle Oil Tart, Hummus, and my mom’s famous Party Cheese Ball.

For dips, I used Tofutti sour cream with vegan veggie mixes, had some olive out, as well as cider and punch. For something sweet, I decided to make Cinnamon-Sugar Pita Chips:

So easy! Preheat oven to 425. Cut each pita in half, then each half into 3 pieces, then pull each piece apart; place on a baking sheet.  Heat about 4 Tbs of Earth Balance in a saucepan and combine 2 Tbs sugar and 1 tsp of cinnamon in a bowl. Brush each pita triangle with Earth Balance, then sprinkle with the cinnamon/sugar mixture. Bake for about 4-5 minutes. Once they cool completely, whip up some icing by combining about 2 cups of powdered sugar with 2-3 Tbs of almond milk; drizzle on the chip. Enjoy!

Can you guess what my friend, Jessie is?

 

Zucchini and Field Roast Stuffed Peppers

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Zucchini and Field Roast Stuffed Peppers -- Epicurean VeganI feel a little guilty that I’m not participating in VeganMoFo this year. I was out of town the first couple days of October on a writing retreat and came back to a full plate of projects. October is just going to be a busy month. But a vegan’s gotta eat, so I’ll share new recipes when I can. (And no this isn’t a repeat post—we do love stuffed peppers around here). They’re simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.

INGREDIENTS:
3 large bell peppers, any color
1 Field Roast sausage, Mexican Chipotle flavor, crumbled
1-1/2 C zucchini, diced
1-1/2 C mushrooms, sliced
1/2 a large onion, diced
1/2 C fresh cilantro, chopped
1/3 C vegan cheddar, shredded
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 375. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.

In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.

Zucchini and Field Roast Stuffed Peppers -- Epicurean Vegan

Evenly divide the stuffing amongst the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Zucchini and Field Roast Stuffed Peppers
 
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They're simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.
Author:
Ingredients
  • 3 large bell peppers, any color
  • 1 Field Roast sausage, Mexican Chipotle flavor, crumbled
  • 1-1/2 C zucchini, diced
  • 1-1/2 C mushrooms, sliced
  • ½ a large onion, diced
  • ½ C fresh cilantro, chopped
  • ⅓ C vegan cheddar, shredded
  • 1 Tbs olive oil
  • 1 tsp garlic, minced
Directions
  1. Preheat oven to 375.
  2. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.
  3. In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.
  4. Evenly divide the stuffing among the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Marinated and Grilled Field Roast with Baked Fries

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Marinated and Grilled Field Roast with Baked Fries -- Epicurean VeganIf you haven’t tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can’t go wrong, especially when you’re also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat—real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.

INGREDIENTS:
1 Field Roast Stuffed Celebration Roast
Marinade:
1/2 C balsamic vinegar
2 Tbs ume-plum vinegar
1 Tbs rice vinegar
1 Tbs minced garlic
1/8 C olive oil
1/4 C water
Salt and pepper, to taste
Potatoes:
3-4 sweet potatoes and/or russet potatoes
olive oil
Salt, pepper, and cumin

DIRECTIONS:
Slice the Field Roast into about 8 slices.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you’re not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.

Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents—or however you’d like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Serve the slices on their own, or as “hamburgers.” Enjoy!

Marinated and Grilled Field Roast with Baked Fries
 
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If you haven't tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can't go wrong, especially when you're also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat---real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.
Author:
Ingredients
  • 1 Field Roast Stuffed Celebration Roast
  • Marinade:
  • ½ C balsamic vinegar
  • 2 Tbs ume-plum vinegar
  • 1 Tbs rice vinegar
  • 1 Tbs minced garlic
  • ⅛ C olive oil
  • ¼ C water
  • Salt and pepper, to taste
  • Potatoes:
  • 3-4 sweet potatoes and/or russet potatoes
  • olive oil
  • Salt, pepper, and cumin
Directions
  1. Slice the Field Roast into about 8 slices.
  2. Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you're not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.
  3. Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents---or however you'd like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.
  4. Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.
  5. Serve the slices on their own, or as "hamburgers." Enjoy!

Spicy Field Roast-Stuffed Fillo Cups

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Spicy Field Roast-Stuffed Fillo Cups -- Epicurean VeganSorry for the lousy picture—I took it with my iphone since I didn’t have my camera on hand. Don’t let it deter you from trying these tasty appetizers. They’re easy to make and a sure crowd-pleaser.

INGREDIENTS:
2 Field Roast Chipotle-flavored sausages
6 green onions, sliced
6 mushrooms, diced small
1 can water chestnuts, diced small
2 pkgs Athens mini fillo shells (30 shells)
1-2 tsp olive oil
Daiya cheddar-flavored cheese shreds

DIRECTIONS:
Cut the Field Roast into large pieces and grind them up in a food processor.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan

In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan
Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan

Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

Spicy Field Roast-Stuffed Fillo Cups
 
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Author:
Ingredients
  • 2 Field Roast Chipotle-flavored sausages
  • 6 green onions, sliced
  • 6 mushrooms, diced small
  • 1 can water chestnuts, diced small
  • 2 pkgs Athens mini fillo shells (30 shells)
  • 1-2 tsp olive oil
  • Daiya cheddar-flavored cheese shreds
Directions
  1. Cut the Field Roast into large pieces and grind them up in a food processor.
  2. In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.
  3. Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.
  4. Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

 

Hash Brown and Spinach Frittata

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Hash Brown and Spinach Frittata -- Epicurean VeganI  love making breakfast frittatas. They’re so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don’t add any other spices or seasonings to this dish, but feel free to add some if you’d like. Some fresh cilantro would be a great addition.

INGREDIENTS:
1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you’d like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
1/4 C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

DIRECTIONS:
Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.

Hash Brown and Spinach Frittata -- Epicurean VeganStir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.

Hash Brown and Spinach Frittata -- Epicurean VeganTop with the remaining cheese and the diced tomatoes. Bake for 15 minutes.

Hash Brown and Spinach Frittata -- Epicurean Vegan

Let it cool for about 5 minutes, then slice into it and enjoy!

Hash Brown and Spinach Frittata
 
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I love making breakfast frittatas. They're so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don't add any other spices or seasonings to this dish, but feel free to add some if you'd like. Some fresh cilantro would be a great addition.
Author:
Ingredients
  • 1 tsp olive oil
  • 2 medium potatoes, shredded
  • 2 C fresh spinach, torn (you can also use kale if you'd like)
  • 1 C green or red cabbage, chopped
  • 5 mushrooms, sliced
  • 4 green onions, sliced
  • 1 Field Roast Chipotle-flavored sausage, crumbled
  • ¼ C Tofutti sour cream
  • 1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
  • 1-1/2 C crackers, broken up into pieces
  • 1 tomato, diced
Directions
  1. Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.
  2. Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.
  3. Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.
  4. Let it cool for about 5 minutes, then slice into it and enjoy!

Barley-Stuffed Bell Peppers

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Barley-Stuffed Bell Peppers -- Epicurean VeganStuffed bell peppers are one of my favorite meals. They’re easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!

INGREDIENTS:
1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
1/2 red onion, diced
1/2 C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
3/4 C vegan cheddar, shredded
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.

Barley-Stuffed Bell Peppers -- Epicurean VeganMeanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.

Barley-Stuffed Bell Peppers -- Epicurean VeganCover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Barley-Stuffed Bell Peppers
 
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Stuffed bell peppers are one of my favorite meals. They're easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!
Author:
Ingredients
  • 1 C pearled barley
  • 2-1/2 C water or vegetable broth
  • 3 large peppers, or 4 medium ones
  • ½ red onion, diced
  • ½ C pimentos, diced
  • 6 large mushrooms, diced
  • 1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • ¾ C vegan cheddar, shredded
  • ⅓ C Tofutti sour cream
  • Salt and pepper, to taste
Directions
  1. In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
  2. Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.
  3. Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.
  4. Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.
  5. Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Field Roast and Sweet Potato Breakfast Casserole

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Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganYesterday’s nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn’t disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.

INGREDIENTS:
1 Tbs olive oil
1 small sweet potato, peeled and diced
3 small russet potatoes, diced
1 large red bell pepper, chopped
1 C mushrooms, chopped
2 Chipotle-flavored Field Roast sausages
1-1/2 C fresh spinach, chopped
1/2 pkg silken tofu
1/3 C nutritional yeast flakes
8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
1/2 C Tofutti sour cream
3/4 C almond milk
1/4 to 1/3 C panko bread crumbs

DIRECTIONS:
Preheat oven to 350. Lightly spray a 13″x9″ baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganAdd the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganAdd the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganThen combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean VeganCover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Field Roast and Sweet Potato Breakfast Casserole -- Epicurean Vegan

Field Roast and Sweet Potato Breakfast Casserole
 
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Yesterday's nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn't disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.
Author:
Ingredients
  • 1 Tbs olive oil
  • 1 small sweet potato, peeled and diced
  • 3 small russet potatoes, diced
  • 1 large red bell pepper, chopped
  • 1 C mushrooms, chopped
  • 2 Chipotle-flavored Field Roast sausages
  • 1-1/2 C fresh spinach, chopped
  • ½ pkg silken tofu
  • ⅓ C nutritional yeast flakes
  • 8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
  • ½ C Tofutti sour cream
  • ¾ C almond milk
  • ¼ to ⅓ C panko bread crumbs
Directions
  1. Preheat oven to 350. Lightly spray a 13"x9" baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).
  2. Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.
  3. Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.
  4. Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.
  5. Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Field Roast Breakfast Tarts

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Field Roast Breakfast Tarts -- Epicurean Vegan

Happy New Year!

I love when The Husband and I collaborate on breakfast, especially on lazy mornings like this. “These were nothing shy of brilliant,” he says as we savor each bite in between sips of coffee. What I love about these is that (much to my dismay 😉 ) The Sixth Grader and Husband don’t always like the same veggies and ingredients that I do (I know. . .can you believe it)? So these tarts (or pizzas) make it easy to come up with your favorite creation. One ingredient we all agree on are hash browns, so he fried those up while I threw together the dough. The only hard part was getting the kid out of bed—it was almost 10:00! (I guess that’s what Christmas vacation is for).

INGREDIENTS:
Dough: for 6 tarts
1-1/2 C flour
3/4 C Earth Balance margarine
1/4 C – 1/3 C ice water

The Rest:
1-16oz bag frozen hash browns, cooked
1-2 C kale, torn into pieces
4-5 mushrooms
1 Field Roast Chipotle Flavor, crumbed or ground
1/2 C- 3/4 C Dayia shredded cheddar or mozzarella flavor
Other ingredient ideas: diced potatoes, tomatoes, scrambled tofu, olives, spinach

DIRECTIONS:
Preheat oven to 350. To prepare the dough: Combine the flour and margarine in the food processor until crumbly. While the machine is running, gradually pour in the water until a slightly moist dough forms. Knead just a couple of minutes. Divide into 6 equal pieces and roll out. Gently line the tart pans with the dough, then press the excess along the edge to cut it off. Prick the bottom of each tart and bake for about 7 minutes. Add your favorite ingredients. We started with the kale . . .

Field Roast Breakfast Tarts -- Epicurean Vegan

. . .then went with the hash browns, mushrooms, Field Roast and cheese.

Field Roast Breakfast Tarts -- Epicurean VeganBake for about 20 minutes, or until they begin to brown. The crust is so flaky (and thin—depending on how thick you roll it out) and doesn’t take over the other ingredients; it’s the right amount and combination of ingredients. Enjoy!

Field Roast Breakfast Tarts -- Epicurean Vegan

Field Roast-Stuffed Bell Peppers

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Field Roast-Stuffed Bell Peppers -- Epicurean VeganThese are one of my favorite things to make, especially since the the filling can be changed to suit your tastes and what you have lying around the kitchen. I used Field Roast’s Chipotle flavored sausages which has great flavor and seasonings, that there was no need to add any spices. These were creamy, spicy and filling. The recipe is for 4 bell peppers, but I had 3—luckily, the stuffing makes a great breakfast burrito filling.

INGREDIENTS:
4 bell peppers, any variety
1/2 C arborio rice
1 C vegetable broth
2 cloves garlic, minced
1 Tbs olive oil
2 Field Roast sausages, chipotle-flavor, crumbled
1 medium onion, diced
1-1/2 C mushrooms, diced
2 small tomatoes, diced
1 C vegan cheddar, shredded
1/4 C Tofutti sour cream

DIRECTIONS:
Preheat oven to 375. In a small saucepan, combine the vegetable broth and arborio rice; bring to a boil. Cover and simmer on low for 10-15 minutes, or until all the liquid is absorbed. Slice the very tops off of the bell peppers and clean out the innards; set aside.

Field Roast-Stuffed Bell Peppers -- Epicurean VeganIn a large skillet, heat the olive oil and garlic. Add the onions and Field Roast and saute until the onions start to soften and brown, then add the mushrooms and tomatoes. In a small bowl, combine the cheese and sour cream and then stir it into the Field Roast mixture.

Field Roast-Stuffed Bell Peppers -- Epicurean VeganSpoon the Field Roast mixture into the peppers—firmly pack it in. Place into a 8″ baking dish.

Field Roast-Stuffed Bell Peppers -- Epicurean VeganCover with foil and bake for 35 minutes. Uncover and bake another 5 minutes and enjoy!

Field Roast-Stuffed Bell Peppers -- Epicurean Vegan

Cabbage Rolls

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Vegan MoFo, Day 27

Cabbage Rolls -- Epicurean VeganI had such high hopes for this dish, but frankly it was a disaster. Well, the journey to the end result, that is. The first red flag was that the cabbage had been sliced, so the leaves weren’t very usable. So I opted for romaine leaves and the second red flag was that they had gotten frozen in the fridge, so some of them were damaged. Did that stop me? Of course not, but it wasn’t without some colorful language. It was like a horror movie. I knew I should have turned around from the ominous signs in the  kitchen and got the hell out of there. But I stayed. I fought. And crawled out from the carnage a hour later. There had to be a easier way. Iceberg lettuce. I think that would have worked so much better. No horror movie re-enactments necessary. They may not be pretty, but the taste is incredible!

INGREDIENTS:
Olive oil
1 tsp garlic, minced
1 C rice, uncooked
1 C vegetable broth
1/2 red bell pepper, diced small
1/2 small onion, diced small
1-1/2 C shiitake mushrooms, diced
1 Apple-Sage Field Roast sausages, torn into small pieces
1/3 C walnuts, chopped
8-10 large iceberg lettuce leaves
Salt and pepper, to taste

Sauce:
1/2 tsp dried marjornam
1/4 tsp salt
1/4 tsp pepper
4 green onions, or 1 large leek, chopped
4 Tbs Earth Balance margarine
1/2 C vegetable broth
1/2 C sherry
2-4 Tbs flour

DIRECTIONS:

Cabbage Rolls -- Epicurean VeganPreheat oven to 300–just to keep stuff warm. In a medium skillet, cook the rice in the vegetable broth. In a large skillet, heat olive oil and garlic. Add bell pepper and onion. Saute for 3 minutes, then add the Field Roast and shiitake mushrooms. Saute until the mushrooms soften, then stir in the cooked rice.

Cabbage Rolls -- Epicurean VeganSo here is where the Wes Craven-esque stuff started to happen. I couldn’t get the cabbage leaves apart in one nice piece. I was able to get a few unscathed leaves, so I steamed them for just a couple of minutes to soften them a little. I didn’t have enough, so I pull out some (half-frozen) romaine lettuce which wouldn’t cooperate and roll up well.

I did the best I could . . .

Cabbage Rolls -- Epicurean VeganI placed each roll in a 9×13″ pan, covered with foil, then placed them in the warm oven. To prepare the sauce, heat the margarine in a small saucepan, add the leeks or green onions. I had about 3 shiitake mushrooms leftover, so I diced them up and added them then, too. Combine the flour, marjoram, salt, and pepper in a small bowl, then whisk into the saucepan. Immediately add the broth and sherry and whisk thoroughly. Add more flour, if needed, to reach a desired consistency. Serve with rolls with sauce ladled over them.

So the end result was good, but the process was so much more painful than it needed to be. Have you ever tried a similar recipe?  Have any suggestions?

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