gluten-free Archives - Page 2 of 7

Quinoa & Kale Bowls with Orange-Tahini Sauce

May 21, 2016 by Epicurean Vegan

I love fresh veggie bowls. They’re so easy to make, plus you can customize them they way you like ’em. I also love to experiment with the sauces and dressings. I think you’ll enjoy this Orange-Tahini Sauce, but to really make it a hard decision, here’s a list of other dressings to suit your fancy:

Cashew-Curry Sauce

Thai-Curry Sauce

Peanut Sauce

Cashew-Coconut Curry Sauce

Cilantro-Lime Cashew Sauce

Coconut-Garlic Cashew Sauce

Cilantro-Ginger Cashew Sauce

Lemony-Almond Butter Dressing

Tahini Dressing

Thai Peanut Sauce

Orange-Maple Miso Dressing

(I obviously like to make cashew-based sauces!) There’s a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in your fridge, so chop chop!

INGREDIENTS:
Bowls
1 C quinoa
2 C vegetable broth
4-5 C chopped kale
1 can garbanzo beans, drained and rinsed
2 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
pepitas
Orange-Tahini Sauce
3/4 C tahini
1/2 C orange juice
1 Tbs sesame oil
2 Tbs white wine vinegar
1 Tbs tamari
1 Tbs agave
salt and pepper, to taste

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.

To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It’s that easy. Enjoy!

Quinoa & Kale Bowls with Orange-Tahini Sauce

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

There's a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in your fridge, chop chop!

Author: Epicurean Vegan

Serves: 4

Ingredients

Bowls
1 C quinoa
2 C vegetable broth
4-5 C chopped kale
1 can garbanzo beans, drained and rinsed
2 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
pepitas
Orange-Tahini Sauce
¾ C tahini
½ C orange juice
1 Tbs sesame oil
2 Tbs white wine vinegar
1 Tbs tamari
1 Tbs agave
salt and pepper, to taste

Directions

In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed.
Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle.
Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It's that easy. Enjoy!

Enchilada Lasagna with Cilantro Ricotta

January 3, 2016 by Epicurean Vegan

Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it’s gluten-free! Voila! I mean . . . ole! Hmmm…okay, how about yum!

INGREDIENTS:
Enchilada sauce
28-oz can fire roasted diced tomatoes
1/2 C vegetable broth
2-1/2 tsp Ancho chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
3 jarred roasted red peppers
3 cloves of garlic
Cilantro Ricotta
14-oz extra firm tofu, drained and pressed
2-1/2 C fresh cilantro
1/3 C nutritional yeast
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp cumin
2 Tbs lime juice
The rest
1 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped or diced
1 C corn kernels
2 15-oz cans black beans, drained and rinsed
4 C fresh baby spinach
18 5-inch corn tortillas
Optional toppings
Guacamole
Pepita seeds
Green onion, sliced
Vegan sour cream
Salsa
Lettuce, chopped

DIRECTIONS:
Preheat oven to 375. Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.

To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
Pour about half of the enchilada sauce into the bottom of a 9×13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
Spread a third of the ricotta on top of the tortillas:
Next, add a third of the spinach leaves, then a third of the bean mixture:
Repeat layering two more times then top with remaining sauce:
Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!

Enchilada Lasagna with Cilantro Ricotta

Talk about a tasty international combination! And why not? Two cuisines, Mexican and Italian come together beautifully for this amazing dish that will wow any meat eater. Oh, and it's gluten-free! Voila! I mean . . . ole! Hmmm...okay, how about yum!

Author: Epicurean Vegan

Ingredients

Enchilada sauce
28-oz can fire roasted diced tomatoes
½ C vegetable broth
2-1/2 tsp Ancho chili powder
1-1/2 tsp cumin
1 tsp oregano
1 tsp sugar
3 jarred roasted red peppers
3 cloves of garlic
Cilantro Ricotta
14-oz extra firm tofu, drained and pressed
2-1/2 C fresh cilantro
⅓ C nutritional yeast
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp cumin
2 Tbs lime juice
The rest
1 Tbs olive oil
1 large onion, chopped
1 green bell pepper, chopped or diced
1 C corn kernels
2 15-oz cans black beans, drained and rinsed
4 C fresh baby spinach
18 5-inch corn tortillas
Optional toppings
Guacamole
Pepita seeds
Green onion, sliced
Vegan sour cream
Salsa
Lettuce, chopped

Directions

Preheat oven to 375.
Begin making the sauce by combining the diced tomatoes, broth, chili powder, cumin, oregano, and sugar in a medium sauce pan. Simmer for 15 minutes. Toss the garlic cloves, roasted red peppers, and half of the sauce into a food processor. Process until smooth, then return to the pan with the rest of the sauce. Simmer on low.
To make the cilantro ricotta, place all of the ingredients in a food processor and blend until smooth. Set aside.
In a large skillet, heat the olive oil and add the onion and green pepper. Cook over medium heat for about 8 minutes, or until the vegetables soften. Add the corn and black beans and cook for another 5 minutes.
Pour about half of the enchilada sauce into the bottom of a 9x13-inch baking pan. Place 6 tortilla shells on the bottom of pan, letting them overlap each other.
Spread a third of the ricotta on top of the tortillas.
Next, add a third of the spinach leaves, then a third of the bean mixture.
Repeat layering two more times then top with remaining sauce.
Cover and bake for 40-45 minutes. Top individual servings with the (optional) toppings and enjoy!

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

December 7, 2015 by Epicurean Vegan

This is a keeper. Creamy and savory, it’s a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we’ve seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, which was perfect for this dish that was ready in about 45 minutes or less. And did I mention it was gluten-free?! Yes, you may dig in.

INGREDIENTS:
3 C cubed butternut squash, peeled (medium-sized)
2 C cubed sweet potato, peeled (medium sized)
3 Tbs olive oil, divided
Salt & pepper, to taste
8-oz gluten-free elbow macaroni
2 C chopped onion (medium-sized)
2 cloves of garlic, minced
1/4 C white wine
1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
3/4 C lite canned coconut milk
1 tsp Dijon mustard
2 Tbs lemon juice
1/2 tsp paprika
1 tsp salt
1/3 C nutritional yeast
1 Tbs tamari

DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.

About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta:

Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.

Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You’ll probably need to scrapes the sides of the blender once or twice. If it’s too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

This is a keeper. Creamy and savory, it's a satisfying dish that everyone at the table is bound to enjoy. Potatoes and carrots make an ideal sauce for pasta, as we've seen with this dish, so why not butternut squash and sweet potatoes? Plus, I had some leftover coconut milk from these aww-mazing vegan peanut butter cup cheesecakes, it was perfect for this dish, which is ready in about 45 minutes or less. And did I mention it was gluten-free?! Dig in.

Author: Epicurean Vegan

Ingredients

3 C cubed butternut squash, peeled (medium-sized)
2 C cubed sweet potato, peeled (medium sized)
3 Tbs olive oil, divided
Salt & pepper, to taste
8-oz gluten-free elbow macaroni
2 C chopped onion (medium-sized)
2 cloves of garlic, minced
¼ C white wine
1-1/2 C vegetable broth (plus more for thinning out the sauce, if necessary)
¾ C lite canned coconut milk
1 tsp Dijon mustard
2 Tbs lemon juice
½ tsp paprika
1 tsp salt
⅓ C nutritional yeast
1 Tbs tamari

Directions

Preheat oven to 400.
In a medium bowl, combine the squash and sweet potato with about 2 tablespoons of the olive oil, along with some salt and pepper (to taste). Spread out evenly on a large baking sheet and bake for about 25 minutes.
About ten minutes into roasting the veggies, start the water boiling for the pasta. Cook it according to package instructions. I used Ancient Harvest quinoa pasta.
Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet and add the onion. Cook the onion for about 10 minutes, and once it starts to brown, add the garlic; cook another 2-3 minutes.
Transfer the squash, sweet potatoes and onions to a blender. Add the wine, broth, coconut milk, Dijon, lemon juice, paprika, salt, nutritional yeast, and tamari. Blend several minutes until completely smooth. You'll probably need to scrapes the sides of the blender once or twice. If it's too thick, thin it out with a little more broth. Once the pasta is done, return it to the pot and add the sauce. Heat over medium-low heat. Enjoy!

Rice Bowls with Kale, Mushrooms, and Chickpeas

October 13, 2015 by Epicurean Vegan

We’ve been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We’re not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend’s diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can’t get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days’ worth of delicious, high-protein lunches. I used Trader Joe’s Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.

INGREDIENTS:
2-1/2 C vegetable broth
1 C Trader Joe’s Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
1/3 C pepita seeds
Cashew-Curry Sauce
1/2 C cashews
1 clove garlic
3/4 C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
1/2 tsp salt

DIRECTIONS:
Start with the rice since it will some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.

Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
In a small bowl, combine the cilantro, green onions, and pepitas.
To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

Rice Bowls with Kale, Mushrooms, and Chickpeas

Cook time

45 mins

Total time

45 mins

We've been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We're not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend's diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can't get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days' worth of delicious, high-protein lunches. I used Trader Joe's Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.

Author: Epicurean Vegan

Serves: 6

Ingredients

2-1/2 C vegetable broth
1 C Trader Joe's Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
⅓ C pepita seeds
Cashew-Curry Sauce
½ C cashews
1 clove garlic
¾ C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
½ tsp salt

Directions

Start with the rice since it will take some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.
Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
In a small bowl, combine the cilantro, green onions, and pepitas.
To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

East Meets West Chickpea Lettuce Wraps

October 1, 2015 by Epicurean Vegan

Garbanzo beans (or chickpeas) are such a versatile bean. (I shudder to think of a world without hummus!) I obviously couldn’t decide on Asian or Mexican food, so why not combine them? It turned out to be a very tasty, gluten-free collaboration, not to mention easy to make. All you need is about an hour to marinate the beans and the rest is a breeze.

INGREDIENTS:
2 14-oz cans chickpeas, drained and rinsed
Marinade
4 Tbs tamari
3 Tbs lime juice
3 Tbs red wine vinegar
1 garlic clove, minced
1 Tbs olive oil
1 Tbs arrowroot or cornstarch
The rest
2 C cabbage, roughly chopped
8-10 mushrooms, quartered
6 green onion, cut into large pieces
1 C cilantro leaves
1 Tbs olive oil
3/4 C General Tso stir-fry sauce
1/4 C hoisin sauce
12 iceberg lettuce leaves
1 avocado, peeled, pitted, and diced
1/2 C roasted and chopped peanuts or cashews

DIRECTIONS:
To prepare the chickpeas, mix all of the marinade ingredients in a resealable plastic bag; add the chickpeas and coat them well. Refrigerate for at least an hour, turning the bag over halfway through. To make things easy, I pulsed the chopped cabbage in a food processor a few times:
I transferred it to a large bowl, then added the mushrooms, green onion, and cilantro to the food processor. It helps to mix the vegetables up in the processor bowl beforehand so that you get a consistent chop. Add to the cabbage.
In a large skillet, over medium heat, add the olive oil and chickpeas (with the marinade). Saute for about 5-7 minutes; the marinade will start to thicken. Reduce the heat if it starts to stick too much.
In a small bowl or measuring cup, combine the General Tso sauce and the Hoisin sauce, then add to the skillet. Let it simmer for another 5-7 minutes.
Remove from the heat and allow the chickpeas to cool a little. To assemble your lettuce wraps, place a little bit of the slaw on the bottom of a lettuce cup, add a scoop or two of the chickpeas, then some slaw, and top with a little avocado and nuts. Enjoy!

East Meets West Chickpea Lettuce Wraps

Garbanzo beans (or chickpeas) are such a versatile bean. (I shudder to think of a world without hummus!) I obviously couldn't decide on Asian or Mexican food, so why not combine them? It turned out to be a very tasty, gluten-free collaboration, not to mention easy to make. All you need is about an hour to marinate the beans and the rest is a breeze.

Author: Epicurean Vegan

Serves: 12

Ingredients

2 14-oz cans chickpeas, drained and rinsed
Marinade
4 Tbs tamari
3 Tbs lime juice
3 Tbs red wine vinegar
1 garlic clove, minced
1 Tbs olive oil
1 Tbs arrowroot or cornstarch
The rest
2 C cabbage, roughly chopped
8-10 mushrooms, quartered
6 green onion, cut into large pieces
1 C cilantro leaves
1 Tbs olive oil
¾ C General Tso stir-fry sauce
¼ C hoisin sauce
12 iceberg lettuce leaves
1 avocado, peeled, pitted, and diced
½ C roasted and chopped peanuts or cashews

Directions

To prepare the chickpeas, mix all of the marinade ingredients in a resealable plastic bag; add the chickpeas and coat them well. Refrigerate for at least an hour, turning the bag over halfway through.
To make things easy, I pulsed the chopped cabbage in a food processor a few times.
I transferred it to a large bowl, then added the mushrooms, green onion, and cilantro to the food processor. It helps to mix the vegetables up in the processor bowl beforehand so that you get a consistent chop. Add to the cabbage.
In a large skillet, over medium heat, add the olive oil and chickpeas (with the marinade). Saute for about 5-7 minutes; the marinade will start to thicken. Reduce the heat if it starts to stick too much.
In a small bowl or measuring cup, combine the General Tso sauce and the Hoisin sauce, then add to the skillet. Let it simmer for another 5-7 minutes.
Remove from the heat and allow the chickpeas to cool a little.
To assemble your lettuce wraps, place a little bit of the slaw on the bottom of a lettuce cup, add a scoop or two of the chickpeas, then some slaw, and top with a little avocado and nuts. Enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

June 6, 2015 by Epicurean Vegan

I love meals that come together in less than 30 minutes—especially when they’re this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

INGREDIENTS:
Peanut-Ginger Sauce
2 quarter-sized, 1/4″ thick pieces of fresh ginger
1/3 C peanut butter
1/4 C white wine vinegar
3/4 C canned coconut milk
4 Tbs lime juice
1/4 tsp sesame oil
1/2 tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

DIRECTIONS:
To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that’s okay, too).
Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You’ll end up with 28 triangles.
In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with salt and pepper.
Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear. Drizzle with some more tamari and agave.
Transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

I love meals that come together in less than 30 minutes---especially when they're this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

Author: Epicurean Vegan

Serves: 4

Ingredients

Peanut-Ginger Sauce
2 quarter-sized, ¼" thick pieces of fresh ginger
⅓ C peanut butter
¼ C white wine vinegar
¾ C canned coconut milk
4 Tbs lime juice
¼ tsp sesame oil
½ tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

Directions

To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that's okay, too).
Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You'll end up with 28 triangles.
In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with more salt and pepper.
Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear.
Drizzle on some more tamari and agave.
Once cooked, transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

May 27, 2015 by Epicurean Vegan

Summer is around the corner, which means fresher, lighter meals make a resurgence. Frankly, these are good any time. They come together in a snap, too. I paired these with the Avocado Bruschetta that’s always a hit.
I made these pretty mild, but feel free to chop up a jalapeno or add some hot sauce to the cashew sauce. Some iceberg lettuce would also add some nice crunch. Either way, I think you’ll enjoy these tasty, gluten-free tacos for lunch or dinner.

INGREDIENTS:
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
1/2 large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
1/2 tsp salt
1/2 to 3/4 C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

DIRECTIONS:
When it comes to making a dish with a cashew sauce, I’ll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
If you’d like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!
With leftovers, we changed it up a little by warming up the filling and using corn shells and adding lettuce and tomato. So good!

FBean & Avocado Tacos with Cilantro-Lime Cashew Sauce

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
½ large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
¾ tsp salt
½ tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
½ tsp salt
½ to ¾ C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

Directions

When it comes to making a dish with a cashew sauce, I'll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients.
Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
If you'd like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!

Product Review: Mac Uncheddar from Pastariso

April 15, 2015 by Epicurean Vegan

I recently got the chance to try out a new boxed vegan mac and “cheese.” This one is from Pastariso Foods and not only is it vegan, but it’s gluten-free and soy-free as well. Unlike the “real” mac and cheese varieties, this one isn’t full of freaky ingredients: White and brown rice flour, pea protein powder, organic maltodextrin, sunflower oil powder IP, sea salt, organic corn starch, fructooligosaccharides, citric acid, paprika extract.

Sometimes trying a new vegan product is like blindly eating food while backpacking through another country; it can be a little scary. You just never know. But vegan products are getting better and better-tasting these days, and I have to say, this stuff is pretty dang good. The Husband, who dislikes almost every vegan cheese there is, really, really liked this. We agreed that the sauce is fantastic—it doesn’t taste rubbery, plastic-y, or “fake.”

Because the noodles are gluten-free, I did find them a little grainy-feeling at first. They’re rice noodles, which have that kind of texture, and because I rarely eat gluten-free pasta, it struck me as odd at first. However, the sauce made up for it. Plus, the noodles are a good size—they cook up like a regular boxed mac and cheese noodle.

The package is only 5-oz, which seemed smaller than most, but it made for a nice little side dish. 2-ounces will run you 258 calories, 2 grams of fat (no saturated or trans fat), give you 190mg of potassium, 50 grams of carbs, 243 grams of sodium, and 10 grams of protein. When you compare it to regular Kraft mac and cheese, the calories are roughly the same, as is the protein and carbs, but the sodium is over twice as much with Kraft; more fat with Kraft; and 10 grams of cholesterol, compared to no cholesterol with Pastariso. I should point out, however, that Kraft’s serving size is about 20 grams more. All in all, if you’re going to feed your kids boxed mac and cheese, whether you’re vegan or not, this is a healthier choice.

You can find Pastariso Vegan Mac Uncheddar at Vegan Essentials ($3.79) and will be available at Sprouts later this month. I would definitely buy this product and I recommend you give it a try!

Quinoa Stir-fry with Avocado

February 23, 2015 by Epicurean Vegan

Well, let’s see if I can still do this; it’s been a while. Sorry for the absence, but I think I’m getting back into the swing of things. Our kitchen counter tops are supposed to arrive today . . . just when I was getting used to the plywood stand-in! I bring you this easy and delicious, gluten-free meal that’s ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It’s a nice change, plus it’s an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

INGREDIENTS:
1 C tri-colored quinoa
1-1/2 C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
1/3 C tamari or soy sauce
1/8 C lime juice
1/2 tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.

Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.

Top individual servings with avocado and enjoy!

Quinoa Stir-fry with Avocado

Cook time

25 mins

Total time

25 mins

I bring you this easy and delicious, gluten-free meal that's ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It's a nice change, plus it's an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 C tri-colored quinoa
½ C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
⅓ C tamari or soy sauce
⅛ C lime juice
½ tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

Directions

In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes.
Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside.
Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
Top individual servings with avocado and enjoy!

Vegan & Gluten-Free Pad Thai

October 8, 2014 by Epicurean Vegan

This 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:

Begin 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.
Transfer 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.
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.
Add the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
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. Top each serving with fresh cilantro and peanuts. Enjoy!

Vegan & Gluten-Free Pad Thai

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

This 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.

Author: Epicurean Vegan

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

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.
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.
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.
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.
Add the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
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.
Top each serving with fresh cilantro and peanuts. Enjoy!

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Enchilada Lasagna with Cilantro Ricotta

Roasted Butternut Squash & Sweet Potato Pasta {Gluten-free}

Rice Bowls with Kale, Mushrooms, and Chickpeas

East Meets West Chickpea Lettuce Wraps

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

Product Review: Mac Uncheddar from Pastariso

Quinoa Stir-fry with Avocado

Vegan & Gluten-Free Pad Thai

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