White Bean Truffle Spread

White Bean Truffle Spread -- Epicurean Vegan

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.

I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!

1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
1/2 tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.

Potato, White Bean & Kale Soup

Potato, White Bean and Kale Soup -- Epicurean VeganWe received about 10″ of snow yesterday. The day before was up in the ’70s. That’s Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it’ll heal what ails you. Kale is a powerful veggie. It’s packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let’s not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They’re your immune system’s best friend. So load this soup up with lots of kale and mushrooms—your body with thank you.

1-2 Tbs olive oil
1 Tbs garlic, minced
2 large leeks, chopped
1 large bunch of kale, stems removed and discarded, leaves chopped
2 russet potatoes, peeled and diced
2 C mushrooms, sliced
1 15-oz can Great Northern Beans
2 carrots, peeled and chopped small
8 C low-sodium vegetable stock
1 sprig rosemary
A dash or two of cayenne
Salt and pepper

We brought the rosemary inside just in time. The basil, however . . .

 . . . has seen better days. My neighbor suggested cutting it down and placing it in our sunroom. Operation Save Basil has commenced.

I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.

Potato, White Bean and Kale Soup -- Epicurean Vegan

Remove and discard the rosemary sprig and enjoy!


Three-Bean Dip

Three-Bean Dip -- Epicurean VeganThis is a great dip, but at first, I thought it was a little bland, so I added about a cup of diced (food processed) black olives and it was just what this dip needed! I think a diced up roasted red pepper or two would be yummy too. Great for crackers, sour dough squares or even on celery and other veggies.

1 garlic clove, crushed
1 Tbs chopped green onion
1 C canned Great Northern or other white beans, drained and rinsed
1 C canned chickpeas, drained and rinsed
1 C cooked shelled edamame (I steamed them for a few minutes)
1 Tbs lemon juice
Salt and pepper
1 C finely diced black olives

In a food processor, process the garlic and green onions until minced. Add the beans, chickpeas, edamame, lemon juice , olives (if using) and salt and black pepper to taste and process until smooth.
Transfer to a medium bowl and serve right away or cover and refrigerate for 1  hour. Will keep for 3 days if stored properly. Enjoy!

Recipe source: 1000 Vegan Recipes