Vegan & Gluten-Free Pad Thai

Vegan and Gluten-Free Pad Thai -- Epicurean VeganThis Pad Thai is pretty nontraditional, not just because it’s vegan, but also because I didn’t go with the usual veggies such as bean sprouts. Plus, I certainly didn’t go with the typical thin rice noodle; I opted for a heartier, thick cut one. So it is really Pad Thai? Well, sure! It’s my version and it was a hit with the family, so I must have done something right! The limey-tamari sauce, with is the star of the show in all it’s creamy, peanutty glory.

INGREDIENTS:
14-oz pkg. extra firm tofu, drained, pressed and cubed
1 tsp olive oil
2 cloves garlic, minced
1 orange or red bell pepper, sliced thin
1 can water chestnuts, sliced
2 C snap peas
1/2 C green onion, sliced
Salt and pepper, to taste
Sauce
2/3 C tamari
1/3 C creamy peanut butter
1/3 C sugar
2/3 C lime juice
1 heaping Tbs freshly grated gingerroot
1-1/2 tsp red pepper flakes
The rest
16-oz rice noodles
1 C peanuts, chopped
1 C fresh cilantro leaves

DIRECTIONS:

Vegan and Gluten-Free Pad Thai -- Epicurean VeganBegin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warms not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly. While they’re soaking in a bowl, start with the tofu. I don’t use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed them until browned, about 15 minutes.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganTransfer to a plate or bowl and set aside. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganWhile those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganAdd the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganDrain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately. Top each serving with fresh cilantro and peanuts. Enjoy!

Vegan & Gluten-Free Pad Thai
 
Prep time
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Total time
 
Author:
Serves: 6
Ingredients
  • 14-oz pkg. extra firm tofu, drained, pressed and cubed
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 orange or red bell pepper, sliced thin
  • 1 can water chestnuts, sliced
  • 2 C snap peas
  • ½ C green onion, sliced
  • Salt and pepper, to taste
  • Sauce
  • ⅔ C tamari
  • ⅓ C creamy peanut butter
  • ⅓ C sugar
  • ⅔ C lime juice
  • 1 heaping Tbs freshly grated gingerroot
  • 1-1/2 tsp red pepper flakes
  • The rest
  • 16-oz rice noodles
  • 1 C peanuts, chopped
  • 1 C fresh cilantro leaves
Directions
  1. Begin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warns not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly.
  2. While they're soaking in a bowl, start with the tofu. I didn't use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed, flipping them often, until browned, about 15 minutes. Transfer to a plate or bowl and set aside.
  3. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
  4. While those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
  5. Add the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
  6. Drain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately.
  7. Top each serving with fresh cilantro and peanuts. Enjoy!

 

 

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganYou may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They’re also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn’t be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you’ll enjoy this Greek classic.

INGREDIENTS:
1 small carrot, cut into 3-4 pieces
3-4 garlic cloves
1 small white onion, chopped
1 can garbanzo beans, drained and rinsed
3/4 C fresh cilantro
3/4 C fresh parsley
1-1/2 tsp cumin
1 tsp salt
1/4 tsp black pepper
3/4 C rice flour
1 tsp baking powder
Yogurt-Tahini Sauce
12-oz plain nondairy yogurt
1/3 C tahini
2 Tbs lemon juice
1/4 tsp salt
The rest
Lettuce
Tomato
Red onion
Cucumber slices would be great, too.

DIRECTIONS:
Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganNext, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don’t want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour.
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganCover and refrigerate for about 20-30 minutes. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganTo make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a 1/4 cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganBake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce
 
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Author:
Serves: 6
Ingredients
  • 1 small carrot, cut into 3-4 pieces
  • 3-4 garlic cloves
  • 1 small white onion, chopped
  • 1 can garbanzo beans, drained and rinsed
  • ¾ C fresh cilantro
  • ¾ C fresh parsley
  • 1-1/2 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ C rice flour
  • 1 tsp baking powder
  • .
  • Yogurt-Tahini Sauce
  • .
  • 12-oz plain nondairy yogurt
  • ⅓ C tahini
  • 2 Tbs lemon juice
  • ¼ tsp salt
  • .
  • The rest
  • .
  • Lettuce
  • Tomato
  • Red onion
  • Cucumber slices would be great, too.
Directions
  1. Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.
  2. Next, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don't want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour. Cover and refrigerate for about 20-30 minutes.
  3. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies.
  4. To make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a ¼ cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15.
  5. Bake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

 

 

Slow Cooker Mexican Quinoa & Black Beans

Slow Cooker Mexican Quinoa and Black Beans -- Epicurean VeganThis has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we’ve also been known to scoop it into a warm flour or corn tortilla with all fixins’ like tomato, cilantro, avocado, etc. It’s so easy to make; just toss in a slow cooker and it’s ready in about 3 hours. (And it’s gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!

INGREDIENTS:
2 15-oz cans black beans, drained and rinsed
3 C vegetable broth
1-1/2 C tri-color quinoa
1 C salsa
2 bay leaves
3 tsp cumin
2 tsp salt
1-1/2 tsp garlic powder
Black pepper, to taste
Zest and juice from 1 lime
1-2 avocados, peeled, pitted and cubed
1 C fresh cilantro, chopped
Vegan sour cream
Corn tortilla chips
Optional: flour tortillas or corn taco shells

DIRECTIONS:
Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice. Once done, stir in the lime zest and juice. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

Slow Cooker Mexican Quinoa & Black Beans
 
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Author:
Serves: 6
Ingredients
  • 2 15-oz cans black beans, drained and rinsed
  • 3 C vegetable broth
  • 1-1/2 C tri-color quinoa
  • 1 C salsa
  • 2 bay leaves
  • 3 tsp cumin
  • 2 tsp salt
  • 1-1/2 tsp garlic powder
  • Black pepper, to taste
  • Zest and juice from 1 lime
  • 1-2 avocados, peeled, pitted and cubed
  • 1 C fresh cilantro, chopped
  • Vegan sour cream
  • Corn tortilla chips
  • Optional: flour tortillas or corn taco shells
Directions
  1. Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice.
  2. Once done, stir in the lime zest and juice.
  3. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

 

 

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

Black Rice and Lentil Thai Bowls with Cashew-Coconut Curry Sauce -- Epicurean VeganYou’re going to need a big bowl to fit in all this goodness. It’s easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they’re gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

INGREDIENTS:
2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
1/2 C pepitas
Cashew-Coconut Curry Sauce:
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

DIRECTIONS:
To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned. Steam the cauliflower florets for about 8-10 minutes—not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little—only a couple of minutes.

Black Rice and Lentil Thai Bowls with Cashew-Coconut Curry Sauce -- Epicurean VeganOnce the rice and lentils are done, fluff with a spoon. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce
 
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Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C black rice
  • 1 C green lentils
  • 1 head cauliflower
  • 14-oz extra firm tofu, drained, pressed and cubed
  • Salt and pepper, to taste
  • 2 carrots, grated
  • 3 C kale, chopped
  • 1 C green onion, sliced
  • ½ C pepitas
  • .
  • Cashew-Coconut Curry Sauce:
  • .
  • 1 C cashews, soaked in hot water for about an hour
  • 2 cloves garlic
  • 1 can coconut milk
  • 1 Tbs fresh ginger, grated
  • 2 Tbs peanut butter
  • Juice from one lime
  • 1 Tbs curry powder
  • 1 tsp salt
Directions
  1. To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes.
  2. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower.
  3. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned.
  4. Steam the cauliflower florets for about 8-10 minutes---not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch.
  5. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little---only a couple of minutes.
  6. Once the rice and lentils are done, fluff with a spoon.
  7. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

 

Zucchini Noodles with a Macadamia Nut Cream Sauce

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganAs you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes. You  may recall my first zucchini noodle recipe with pesto as sun-dried tomatoes  and I really love my spiralizer . . .
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganThis works fabulous and is so easy to use. I haven’t spiralized any other veggies yet, but it takes only a few minutes to turn small to medium zucchinis into wonderful noodles. Pasta with cream sauce dishes (my favorite!) are notorious for being full of fat and calories (thanks to dairy products) but even cream sauces made with nuts can be up there too, but fortunately, between subbing in zucchini noodles and the fact that nuts are full of healthy fats and calcium, you don’t have to feel guilty about loading your plate with these “noodles.”

INGREDIENTS:
4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
Macadamia Nut Cream Sauce
1 C macadamia nuts
1 large garlic clove
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp apple cider vinegar
1/4 C white wine
1/2 C water
The rest
1-2 tomatoes, diced

DIRECTIONS:
Spiralize your zucchinis into a large bowl and set aside.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganNext, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You’ll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth. Transfer to a small saucepan and heat over low heat until warm—keep an eye on it so it doesn’t burn. Also, if it’s too thick, whisk in some water or vegetable broth.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganIn a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganTransfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganOnce the noodles cook down a bit, add the mushroom and onion mixture and mix together.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganYou can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce
 
Prep time
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Author:
Serves: 6
Ingredients
  • 4-5 small to medium zucchinis
  • 1 Tbs olive oil
  • 1 large white onion, sliced
  • 3 C mushrooms, sliced
  • .
  • Macadamia Nut Cream Sauce
  • .
  • 1 C macadamia nuts
  • 1 large clove garlic
  • 1 Tbs nutritional yeast
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp apple cider vinegar
  • ¼ C white wine
  • ½ C water
  • .
  • The rest
  • .
  • 1-2 tomatoes, diced
Directions
  1. Spiralize your zucchinis into a large bowl and set aside.
  2. Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You'll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth.
  3. Transfer to a small saucepan and heat over low heat until warm---keep an eye on it so it doesn't burn. Also, if it's too thick, whisk in some water or vegetable broth.
  4. In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.
  5. Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
  6. Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
  7. You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

 

 

 

Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}

Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganThis amazing dish will be ready in less than 30 minutes but will taste like you spent a good hour on it. I came across Viviana Foods gluten-free & vegan lemon garlic orzo and it looked pretty interesting, so I thought I’d give it shot.
Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganThe orzo is ready in about 7 minutes and all I had to do was just had to chop some veggies and herbs and saute some for just a few minutes. The flavor is fantastic; I only seasoned it with a tiny bit of salt and pepper. The only downside is that the orzo costs around $7! Yeah, it was a splurge. I guess I was so drawn to the cute little package.  So it may not be something I’d buy on a regular basis, but it really was tasty!

INGREDIENTS:
1 8-oz pkg. Viviana Lemon Garlic Orzo
1 tsp olive oil
2 C mushrooms, sliced
1/2 C green onion, sliced
3/4 C fresh basil, chopped
1 C cherry tomatoes, halved or quartered
Salt and pepper

DIRECTIONS:
Cook the pasta in boiling water for 6-9 minutes. Test it for doneness. You’ll want to use a fine mesh strainer to drain the orzo, otherwise you’ll pretty much lose most of it down the drain. Rinse with hot water and return to the pan.

Gluten-Free Lemon Garlic Orzo with Fresh Veggies -- Epicurean VeganWhile it’s cooking, however, heat the olive oil in a skillet and add the mushrooms and green onion. Saute over medium heat for about 4-5 minutes—just until the mushrooms start to cook down. Fold the mushrooms and green onions into the orzo and season with salt and pepper. Top individual servings with some basil and tomatoes. Enjoy!

Lemon Garlic Orzo with Fresh Veggies {Gluten-Free}
 
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Author:
Serves: 3
Ingredients
  • 1 8-oz pkg. Viviana Lemon Garlic Orzo
  • 1 tsp olive oil
  • 2 C mushrooms, sliced
  • ½ C green onion, sliced
  • ¾ C fresh basil, chopped
  • 1 C cherry tomatoes, halved or quartered
  • Salt and pepper
Directions
  1. Cook the pasta in boiling water for 6-9 minutes. Test it for doneness. You'll want to use a fine mesh strainer to drain the orzo, otherwise you'll pretty much lose most of it down the drain. Rinse with hot water and return to the pan.
  2. While it's cooking, however, heat the olive oil in a skillet and add the mushrooms and green onion. Saute over medium heat for about 4-5 minutes---just until the mushrooms start to cook down.
  3. Fold the mushrooms and green onions into the orzo and season with salt and pepper.
  4. Top individual servings with some basil and tomatoes. Enjoy!

 

 

Vegan & Gluten-Free Lasagna

Vegan & Gluten-Free Lasagna -- Epicurean VeganI’ve had some rice lasagna noodles sitting in the cupboard for quite a while, so I thought I’d finally give them a try. They are from Ener-G (which strangely, I couldn’t find on their website). I was really impressed with them. You can use your favorite ingredients, but I went with tofu ricotta, mushrooms, spinach and Field Roast (which isn’t gluten-free, so omit for a 100% gluten-free dish). The noddles are the perfect size for an 8×8″ pan, so great for a small batch. I also recommend cooking them until they are completely done. Typically, when I make lasagna with regular noodles, I don’t cook them all the way because they tend to cook more in the sauce in the oven. These rice noodles, however, don’t do that, so make sure you cook them completely. I also usually add 2-3 extra ones in case any of the noodles come out ripped and unusable. I would certainly use these gluten-free noodles again—I thought they tasted great.

Vegan & Gluten-Free Lasagna -- Epicurean Vegan

Vegan & Gluten-Free Lasagna
 
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Cuisine: Italian
Serves: 9 servings
Ingredients
  • 12 Ener-G rice noodles (If you'd like, add 2 more if any rip during the boiling process)
  • 2 Field Roast sausage links, crumbled (I used Apple-Sage flavor--again, omit if you want this 100% gluten-free)
  • 2 C mushrooms, sliced
  • 2 C fresh spinach, chopped
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 1 jar marinara sauce
  • .
  • Tofu Ricotta
  • .
  • 14-oz container extra firm tofu, drained, pressed and crumbled
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • Optional: ½ C Daiya Mozzarella shreds
Directions
  1. Preheat oven to 375.
  2. Cook pasta according to package instructions (about 10-12 minutes).
  3. Prepare the ricotta by placing all of the ingredients, except the Daiya cheese, in the food processor and blend until smooth. Transfer to a bowl and fold in the cheese. Set aside.
  4. Saute the Field Roast in the olive oil and garlic on medium heat for 5-7 minutes.
  5. To assemble, pour about a cup of the marinara on the bottom of an 8x8" baking pan and top with three cooked noodles. Layer on some mushrooms, spinach and Field Roast. You can also spoon a little sauce on top.
  6. Repeat layers until you've topped the lasagna with the final three noodles.
  7. Pour the rest of the sauce on top.
  8. Cover with foil and bake for 25-30 minutes. Slice and enjoy!

 

Vegan & Gluten-Free Mini Quiches

Vegan and Gluten-Free Mini Quiches -- Epicurean VeganI’ve been wanting to figure out how to make vegan mini quiches for a while now, but I wasn’t sure where to start. Do I use tofu? Flour? Wave a magic wand? Well, when I came across this recipe, I knew my search was over. I only made one modification and that was to add the veggies to the batter instead of just topping the batter with them. Doing so, will give you about 4 more quiches (16 instead of 12). That works great as long as you have 2 muffin tins. Otherwise, you could add your veggies just to the tops. I was thoroughly impressed with these. They taste like a cross between an actual egg-y quiche and a biscuit. They’re packed with protein and make a great quick breakfast on the go—just zap in the microwave for 20-30 seconds and you’re good to go. (These are especially ideal for a post-workout snack).

INGREDIENTS:
2-1/2 C garbanzo/chickpea flour (I also had some garbanzo & flava flour mix that worked great, too)
3 C cold, filtered water
3 Tbs olive oil
2 tsp salt
Cooking spray
Veggies/toppings: Use your favorites, but I like to use 1-1/2 to 2 cups of chopped . . . spinach tomato mushrooms green onion cilantro Other options: veggie bacon or ham, bell pepper, sauteed garlic, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless.
Note: I used sun-dried tomatoes (packed in oil) in a batch and I recommend easing up on the oil in the batter by at least a tablespoon. Also, throw in some chia seeds. Pepitas or sunflower seeds would also be great additions.

DIRECTIONS: Preheat oven to 500 and lightly spray the muffin tins. In a large bowl, whisk together the flour, water, oil, and salt. Be sure to whisk until all the lumps are gone and  you have a smooth batter. You can then pour the batter evenly among 12 muffin cups and just add your veggies to the top, OR (as I would recommend) add the veggies to the batter.

Vegan and Gluten-Free Mini Quiches -- Epicurean Vegan

Fill the muffin tins . . . Vegan and Gluten-Free Mini Quiches -- Epicurean VeganBake for 14 minutes, then crack the oven door slightly, and cook another 11 minutes. Let cool 5 minutes or so, and remove with a knife. Enjoy!

Vegan and Gluten-Free Mini Quiches -- Epicurean Vegan

Quinoa-Rice Salad with Tempeh and “Feta”

Quinoa-Rice Salad with Tempeh and "Feta" -- Epicurean VeganWe had a fabulous July 4th holiday feast with great friends and family. Our friends made these incredible grilled vegetable sandwiches and an outstanding gazpacho! (recipe soon to come, for sure).

Quinoa-Rice Salad with Tempeh and "Feta" -- Epicurean VeganCold quinoa and/or rice salads tend to be ideal for outdoor get togethers, plus, being vegan AND gluten-free, makes it so everyone can enjoy. Granted, there was a lot of prep work for this salad, but you can save yourself some time by making certain things ahead of time. I love the different flavors in this salad, as well as the crunch from the nuts. I made quite a big batch, so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
1/4 C tamari
1 Tbs vegan Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu “feta”: (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
1/4 C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
1/2 C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
1/2 tsp salt

DIRECTIONS:
I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn’t, and I think the salad still turned out great, but it’ll bring out the flavors even more. We’ll start with the feta.

Tofu Feta -- Epicurean VeganSlice the tofu into 1/2″ slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn’t get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.

20130704_171252Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.

20130704_112510When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.

20130704_122131Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.

20130704_113419Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Quinoa-Rice Salad with Tempah and "Feta" -- Epicurean Vegan

Polenta Marsala

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:

1-18oz 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!