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Chard and Field Roast Skillet

February 15, 2012 by epicureanvegan

Chard and Field Roast Skillet -- Epicurean VeganI really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.

INGREDIENTS:
1 medium potato, peeled and diced small
4 large Swiss chard leaves, (stems discarded), chopped
1 C mushrooms, diced
1-2 Field Roast sausages, crumbled
3 green onions, sliced
Salt and pepper
Olive oil

DIRECTIONS:
In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Chard and Field Roast Skillet -- Epicurean Vegan

Add the Field Roast and cook another 5 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Enjoy!

Chard and Field Roast Skillet
 
Print
I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it's own, or wrapped in a tortilla.
Author: Epicurean Vegan
Ingredients
  • 1 medium potato, peeled and diced small
  • 4 large Swiss chard leaves, (stems discarded), chopped
  • 1 C mushrooms, diced
  • 1-2 Field Roast sausages, crumbled
  • 3 green onions, sliced
  • Salt and pepper
  • Olive oil
Directions
  1. In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.
  2. Add the Field Roast and cook another 5 minutes.
  3. Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes. Enjoy!
3.4.3177

Filed Under: Breakfasts Tagged With: easy, Field Roast, green onion, mushrooms, potato, skillet, Swiss chard

Potato and Chard Casserole

January 19, 2012 by epicureanvegan

Potato and Chard Casserole -- Epicurean VeganI suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea. If you have a 13-year-old lying around, it’s a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the “Dirty Dozen” list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow—another good reason to stick to organic!

INGREDIENTS:
7 russet potatoes, peeled and sliced thin
1 large bunch of chard, stem and veins removed, then chopped
6 green onion, sliced
3 Tbs vegetable broth
2 Tbs flour
1-1/2 tsp Old Bay seasoning
1/4 tsp black pepper
Dash or two of nutmeg
1/4 tsp dry mustard
1-1/2 C almond milk
3/4 C vegan mozzarella shreds
2 slices of bread
2 Tbs vegan margarine

DIRECTIONS:
Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they’ll take forever to bake.

Meanwhile, steam the chard for about 5-7 minutes. You don’t want it too soft–just a little tender. Mix it in with potatoes and green onion. 

In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in 1/4 C of the cheese.

Pour the sauce over the veggies and mix well. Transfer to a 9″x13″ baking pan.

Top with the remaining cheese and the bread crumbs you made from the bread slices.

Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes.

Enjoy!

Potato and Chard Casserole
 
Print
I suppose you could also call this a "gratin" or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn't be a bad idea. If you have a 13-year-old lying around, it's a fine opportunity to teach him/her how to peel and slice potatoes. Speaking of potatoes . . . this is probably a good time to remind folks that these root veggies are on the "Dirty Dozen" list, in fact, all root vegetables (carrots, turnips, etc) are. Because conventionally grown potatoes are sprayed with pesticides up to 5 times throughout the growing season, it is highly encouraged you only eat organic potatoes. The pesticides also seep into the soil where these starchy (and absorbent) veggies grow---another good reason to stick to organic!
Author: Epicurean Vegan
Ingredients
  • 7 russet potatoes, peeled and sliced thin
  • 1 large bunch of chard, stem and veins removed, then chopped
  • 6 green onion, sliced
  • 3 Tbs vegetable broth
  • 2 Tbs flour
  • 1-1/2 tsp Old Bay seasoning
  • ¼ tsp black pepper
  • Dash or two of nutmeg
  • ¼ tsp dry mustard
  • 1-1/2 C almond milk
  • ¾ C vegan mozzarella shreds
  • 2 slices of bread
  • 2 Tbs vegan margarine
Directions
  1. Preheat the oven to 350. Puree the two slices of bread and vegan margarine in the food processor; set aside. (This is a great way to use those heels of the loaf that no one seems to like). In a large bowl, combine the potatoes and green onion. Make sure the potato slices are well separated, otherwise they'll take forever to bake.
  2. Meanwhile, steam the chard for about 5-7 minutes. You don't want it too soft--just a little tender. Mix it in with potatoes and green onion.
  3. In a medium saucepan, bring the broth to a boil. Whisk in the flour, seasoning, pepper, nutmeg, and dry mustard. Whisk in the almond milk and bring to a boil. Stir constantly until it begins to thickens, about 5 minutes. Stir in ¼ C of the cheese.
  4. Pour the sauce over the veggies and mix well. Transfer to a 9"x13" baking pan.
  5. Top with the remaining cheese and the bread crumbs you made from the bread slices.
  6. Cover and bake for 40-45 minutes. Test the potatoes for doneness with a fork. Bake uncovered another 5 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: au gratin, baked, casserole, chard, easy, gratin, green onion, potatoes

White Bean Truffle Spread

January 9, 2012 by epicureanvegan

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!

INGREDIENTS:
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)

DIRECTIONS:
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.

White Bean Truffle Spread
 
Print
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!
Author: Epicurean Vegan
Ingredients
  • 1 15-oz can white beans, drained and rinsed
  • 2 tsp garlic, crushed
  • ½ tsp salt
  • 2 Tbs lemon juice
  • 1 Tbs + 1 tsp truffle oil
  • 1 Tbs fresh chives, chopped (I used one green onion)
Directions
  1. Using a food processor, blend the garlic and salt together.
  2. Next, add the beans, chives, and lemon juice; blend well.
  3. 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).
  4. Chill for at least two hours, then serve with crackers and veggies.
3.5.3208

Filed Under: Appetizers, Dressings/Condiments Tagged With: chives, dip, Great Northern Beans, green onion, spread, truffle oil, white beans

Sweet & Sour Boca Nugget Stir-fry

January 3, 2012 by epicureanvegan

Sweet and Sour Boca Nugget Stir-fry -- Epicurean VeganStir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!

INGREDIENTS:
1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
2/3 C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

DIRECTIONS:
The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too!)

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Sweet & Sour Boca Nugget Stir-fry
 
Print
Stir-fries are great ways to use up veggies and they're typically easy to throw together. I didn't feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect--a great balance of both elements!
Author: Epicurean Vegan
Ingredients
  • 1 pkg. Boca nuggets
  • 2 C mushrooms, cut into chunks
  • 6-8 green onions, sliced
  • 1 can sliced water chestnuts, drained
  • 1 C carrots, sliced thin
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 2 C cooked rice
  • Sauce:
  • ⅔ C rice vinegar
  • 8 Tbs brown sugar
  • 2 Tbs ketchup
  • 2 tsp tamari
  • 4 tsp arrowroot
  • 6 tsp water
Directions
  1. The sauce won't take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag's instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don't forget to get it started, too!)
  2. Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.
  3. At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.
  4. Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!
3.5.3208

Filed Under: Dinners Tagged With: Asian, Boca, Boca nuggets, fast and easy, green onion, mushrooms, rice, sweet and sour, water chestnuts

Cream Cheese and Jalapeno Empanadas

October 10, 2011 by epicureanvegan

Cream Cheese and Jalapeno Empanadas -- Epicurean VeganI was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven’t already brought a million times before, I just have to hope they turn out if I’m making them for the first time. How do you do that? I don’t know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!

INGREDIENTS:
Dough:
3 C all purpose flour
1 tsp salt
1 C Earth Balance margarine
1/2 C almond milk
Filling:
12-oz Tofutti or Galaxy Foods brand vegan cream cheese
1-1/2 C fresh cilantro, chopped
6-7 green onions, sliced
5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
1/2 C vegan Monterrey jack or mozzarella, shredded
About 1-1/2 Tbs lime juice
A few dashes of garlic salt

DIRECTIONS:
Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it–just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan
To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice–just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

On a floured surface, roll out the dough to about an 1/8″ to a 1/4″ thick. I cut out 4″ circles by cutting around the bottom of my 4″ tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it’s kinda long and narrow.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

You’re then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they’ll puff up in the oven and come open.

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

Bake for about 25-30 minutes.  About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!

Cream Cheese and Jalapeno Empanadas -- Epicurean Vegan

Yield: about 28

Cream Cheese and Jalapeno Empanadas
 
Print
I was in charge of bringing an appetizer to a get together this weekend. I try to make something that I haven't already brought a million times before, I just have to hope they turn out if I'm making them for the first time. How do you do that? I don't know, just make these! 🙂 When my mother-in-law called this morning to get the recipe, I knew I must have done something good!
Author: Epicurean Vegan
Serves: 28
Ingredients
  • Dough:
  • 3 C all purpose flour
  • 1 tsp salt
  • 1 C Earth Balance margarine
  • ½ C almond milk
  • Filling:
  • 12-oz Tofutti or Galaxy Foods brand vegan cream cheese
  • 1-1/2 C fresh cilantro, chopped
  • 6-7 green onions, sliced
  • 5-6 (depending on how hot they are) jalapenos, finely chopped (You can use canned, too)
  • ½ C vegan Monterrey jack or mozzarella, shredded
  • About 1-1/2 Tbs lime juice
  • A few dashes of garlic salt
Directions
  1. Preheat oven to 400. To make the dough, use a mixer to blend the flour, salt, and butter until you get a crumbly mixture where most of the butter pieces are small. While mixing, gradually add the milk. You may not use all of it--just enough to make a dough that sticks together to make a ball. You can wrap it in plastic wrap and keep it in the fridge while you make the filling.
  2. To make the filling, combine all the ingredients using the mixer. I eyeballed the lime juice--just enough to flavor and thin the mixture out. A tablespoon may be plenty. Same with the garlic salt; just to taste.
  3. On a floured surface, roll out the dough to about an ⅛" to a ¼" thick. I cut out 4" circles by cutting around the bottom of my 4" tart pans, but a wide mouth glass, or round cookie cutter would work great. Place about a tablespoon or so of filling in the center of the dough circle, but spread it out so it's kinda long and narrow.
  4. You're then going to fold the dough in half and crimp the edges closed with a fork. Make sure the edges get good and sealed, otherwise, they'll puff up in the oven and come open.
  5. Bake for about 25-30 minutes. About halfway through, I brushed the tops with olive oil.All ovens run different, so you may need to bake them longer or for less time; check periodically. Serve with salsa. Enjoy!
3.5.3208

Filed Under: Appetizers Tagged With: cream cheese, easy, emapanadas, green onion, jalapeno, tofutti

Spicy Field Roast-Stuffed Fillo Cups

July 11, 2011 by epicureanvegan

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: Epicurean Vegan
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!
3.5.3208

 

Filed Under: Appetizers Tagged With: Chipotle, fast and easy, Field Roast, fillo, filo, green onion, mushrooms, phyllo, spicy, water chestnuts

Quinoa with Sun-Dried Tomatoes & Zucchini

June 6, 2011 by epicureanvegan

Quinoa with Sun-Dried Tomatoes & Zucchini -- Epicurean Vegan

This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers—an ideal (and protein-packed) combo!

INGREDIENTS:
1/2 cup sun-dried tomatoes (not packed in oil–your choice)
1-1/2 cups low-sodium vegetable broth, divided
1 cup finely chopped red onion
3 cloves garlic, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quino
1 small zucchini, sliced, then quartered
1/2 cup roasted cashew pieces
2-4 green onions, thinly sliced

DIRECTIONS:
If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.

Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

Quinoa with Sun-Dried Tomatoes & Zucchini
 
Print
This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers---an ideal (and protein-packed) combo!
Author: Epicurean Vegan
Ingredients
  • ½ cup sun-dried tomatoes (not packed in oil--your choice)
  • 1-1/2 cups low-sodium vegetable broth, divided
  • 1 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • ¾ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup uncooked quino
  • 1 small zucchini, sliced, then quartered
  • ½ cup roasted cashew pieces
  • 2-4 green onions, thinly sliced
Directions
  1. If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring ½ cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.
  2. Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!
3.5.3208

 

Filed Under: Sides Tagged With: easy, green onion, protein, quinoa, sun-dried tomatoes, zucchini

Mexican Fettuccine

March 8, 2011 by epicureanvegan

Mexican Fettuccine -- Epicurean VeganI’ve had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, “Now that’s a smorgasbord of flavors!” It was definitely flavorful and it seemed to gather steam with every bite!

INGREDIENTS:
8-oz sun-dried tomato fettuccine
1/2 C walnuts, chopped
1/2 C salsa
2 C spinach, chopped
1/2 C black olives, sliced
2 Tbs olive oil
2 Tbs nutritional yeast flakes
2 Tbs water
Salt and pepper, to taste
2 green onions, sliced
Tofutti sour cream
Cilantro

DIRECTIONS:
Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.

Mexican Fettuccine -- Epicurean Vegan

Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!

Mexican Fettuccine
 
Print
I've had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, "Now that's a smorgasbord of flavors!" It was definitely flavorful and it seemed to gather steam with every bite!
Author: Epicurean Vegan
Ingredients
  • 8-oz sun-dried tomato fettuccine
  • ½ C walnuts, chopped
  • ½ C salsa
  • 2 C spinach, chopped
  • ½ C black olives, sliced
  • 2 Tbs olive oil
  • 2 Tbs nutritional yeast flakes
  • 2 Tbs water
  • Salt and pepper, to taste
  • 2 green onions, sliced
  • Tofutti sour cream
  • Cilantro
Directions
  1. Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.
  2. Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!
3.5.3208

 

Filed Under: Dinners Tagged With: dairy-free, fast and easy, green onion, Mexican, olives, Pasta, salsa, tofutti, Vegan

Porcini Mushroom Pasta with a Cream Cheese Sauce

November 29, 2010 by epicureanvegan

Vegan MoFo, Day 29

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganI can’t believe I went this far into Vegn MoFo and missed yesterday! It was a busy day of Christmas shopping then an evening of margaritas and a taco bar at the neighbor’s. We made tacos with Boca crumbles, Tofutti sour cream, Daiya cheese, vegetarian refries . . .it was great! So tonight, I went with something easy and quick. The recipe came with the Pappardelle’s pasta, but I made some alterations.

INGREDIENTS:
8 oz porcini mushroom fettucini
2 C mushrooms, sliced
1/2 C green onions, sliced or 1 large leek or 1/c C yellow onion (I used green onions since I had a ton left over from last night’s taco bar)
3 oz Tofutti sour cream
3 Tbs Earth Balance
1/3 C almond milk
1 tsp garlic, minced
1 Tbs minced onion or 2 Tbs fresh chives, chopped
Salt and pepper, to taste

DIRECTIONS:

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganCook pasta according to instructions. In a medium saucepan heat Earth Balance and garlic. Add mushrooms and saute 5 minutes; add green onions. Saute another 3-4 minutes. Stir in cream cheese and mix until thoroughly melted and combined.

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganAdd almond milk and combine well. Season with minced onion, salt, and pepper.

Porcini Mushroom Pasta with a Cream Cheese Sauce -- Epicurean VeganLadle over individual servings of pasta and enjoy!

Filed Under: Dinners, Vegan MoFo Tagged With: fettuccine, green onion, mushrooms, Pappardelle's, Pasta, tofutti

Cashew Cheese Nachos

November 17, 2010 by epicureanvegan

Vegan MoFo, Day 17

Cashew Cheese Nachos -- Epicurean VeganThe Sixth Grader loves nachos and loves cashew cheese, so this is an ideal after-school snack for him. I still had some cashew cheese in the freezer,  so I left it in the zip lock and placed it in some warm water for about 10 minutes. It’s best if it’s still a little frozen for grating it. I recommend using the microwave—at first I used the oven on a low broiler, but the chips were browning before the cheese was melting.  Other ingredients to try: tomatoes, salsa, or refries.

INGREDIENTS:
Tortilla chips
Hard cashew cheese, shredded
Green onion, sliced
Black olives, sliced
Avocado, diced
Tofutti sour cream

DIRECTIONS:
I like to have a layer of chips, some cheese, then another layer of chips and the rest of the cheese. Sprinkle on the green onions and olives. Zap in the microwave for about a minute, then add the avocados and a dollop of sour cream. Enjoy!

Filed Under: Appetizers, Snacks, Vegan MoFo Tagged With: green onion, Hard Cashew Cheese, olives

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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