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Gnocchi Soup with Kale & Veggie Sausage

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Gnocchi Soup with Kale and Veggie Sausage -- Epicurean Vegan

Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It’ll be ready in 30 minutes (and pairs well with a chilly December evening)!

INGREDIENTS:
1-2 Tbs olive oil
4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
2 C mushrooms, diced (I used cremini)
2 Italian Seasoning-flavored Field Roast sausages, crumbled
5 C vegetable broth
12-oz Delallo mini gnocchi (gluten-free, wheat-free)
4 C Lacinato (Dino) kale, chopped
1-1/2 C almond milk
3 Tbs cornstarch
1 Tbs nutritional yeast
3/4 tsp salt
1/2 tsp black pepper

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.

Add the broth and let the soup simmer for 10 minutes. Stir in the gnocchi and kale and cook for 3-5 minutes. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

Gnocchi Soup with Kale & Veggie Sausage
 
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Oh, winter soups, how I love thee! This soup is hearty, full of flavor, and packed with good-for-you veggies. The gnocchi are potato-y, pillow-y, perfection and even wheat- and gluten-free! Need another reason to love this soup? It'll be ready in 30 minutes (and pairs well with a chilly December evening)!
Author:
Serves: 6-8
Ingredients
  • 1-2 Tbs olive oil
  • 4 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 2 C mushrooms, diced (I used cremini)
  • 2 Italian Seasoning-flavored Field Roast sausages, crumbled
  • 5 C vegetable broth
  • 12-oz Delallo mini gnocchi (gluten-free, wheat-free)
  • 4 C Lacinato (Dino) kale, chopped
  • 1-1/2 C almond milk
  • 3 Tbs cornstarch
  • 1 Tbs nutritional yeast
  • ¾ tsp salt
  • ½ tsp black pepper
Directions
  1. In a large soup pot, heat the olive oil and add the garlic; cook for 2 minutes.
  2. Add the carrots, celery, and onion. Over medium heat, cook the veggies for about 5 minutes, or until the onions become translucent.
  3. Add the mushrooms and Field Roast and cook another 5-7 minutes, stirring often.
  4. Add the broth and let the soup simmer for 10 minutes.
  5. Stir in the gnocchi and kale and cook for 3-5 minutes.
  6. In a small bowl or measuring cup, combine the cornstarch, nutritional yeast, salt, pepper, and milk; blend well. Stir it into the soup and bring to a boil for 1 minute, or until the soup thickens. Serve hot and enjoy!

 

 

 

 

Portobello Tetrazzini Soup

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Portobello Tetrazzini Soup - Epicurean Vegan

Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Who needs it?! Because it’s just the two of us these days, I made a small batch (serves 3), but you could easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in about 30 minutes.

INGREDIENTS:
2 Tbs vegan margarine
3 cloves of garlic, minced
1 C diced onion
5 portobello mushroom caps, cut into cubes
4 C vegetable broth
1/2 C red wine
4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
1 C frozen peas
1/2 tsp dried lemon peel
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
1 C chopped parsley
Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)

DIRECTIONS:
In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.  Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes. Stir in the half and half and parsley and heat. Top individual servings with Parmesan and enjoy!

Portobello Tetrazzini Soup
 
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Oh how I love soup season! I also love mushrooms, so portobellos are perfect for creating a hearty, satisfying soup. Meat-schmeat! Because it's just the two of us these days, I made a small batch (serves 3), but you would easily double this recipe to feed a larger crew. This soup has lots of savory flavor and is ready in just over 30 minutes.
Author:
Serves: 3
Ingredients
  • 2 Tbs vegan margarine
  • 3 cloves of garlic, minced
  • 1 C diced onion
  • 5 portobello mushroom caps, cut into cubes
  • 4 C vegetable broth
  • ½ C red wine
  • 4-oz spaghetti, broken in half (I used quinoa pasta to keep it gluten-free)
  • 1 C frozen peas
  • ½ tsp dried lemon peel
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme
  • ½ C non-dairy half and half, unsweetened (I recommend almond or soy; not coconut)
  • 1 C chopped parsley
  • Vegan Parmesan (I like Follow Your Heart brand shredded Parmesan)
Directions
  1. In a large soup pot, melt the vegan margarine and add the garlic; cook for 1-2 minutes.
  2. Add the onion and cook for 5 minutes, then add the portobellos. It may seem like a lot at first, but they will cook down.
  3. Add the vegetable broth and wine. Bring to a boil and add the pasta; cook over medium heat for 5 minutes, stirring occasionally.
  4. Add the peas, salt, pepper, lemon peel, and thyme and cook another 5 minutes.
  5. Stir in the half and half and parsley and heat.
  6. Top individual servings with Parmesan and enjoy!

 

 

Roasted Corn & Chile Chowder

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Roasted Corn and Chile Chowder -- Epicurean Vegan
Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it’s worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you’ll be welcoming fall and its soup-loving weather.

INGREDIENTS:
4 fresh sweet corn ears
1 red bell pepper, diced
4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it’s zippy!)
1 onion, diced
6 garlic cloves
2-3 Tbs coconut oil
Salt and black pepper
Olive oil
2 medium russet potatoes, peeled and diced
2 C vegetable broth
2 C coconut milk (the refrigerated carton variety, unsweetened)
2 tsp cumin
1 tsp oregano
2 Tbs nutritional yeast
1/4 C lime juice
1/2 to 1 C fresh cilantro leaves, chopped
3-4 C cherry tomatoes, halved or quartered
Vegan sour cream, tortilla strips, diced avocado, optional

DIRECTIONS:
Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the  baking sheet.

Roasted Corn and Chile Chowder -- Epicurean Vegan Roasted Corn and Chile Chowder -- Epicurean Vegan

Roast for 15 minutes, stir, then roast another 15 minutes.
Roasted Corn and Chile Chowder -- Epicurean Vegan

Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
Roasted Corn and Chile Chowder -- Epicurean VeganAdd the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.

Roasted Corn and Chile Chowder -- Epicurean VeganSimmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup—not too much. If you don’t have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.

Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

Roasted Corn & Chile Chowder
 
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Fall is upon us and that means soup season! I had four fresh ears of corn in the fridge, cans of diced green chiles, and the cold and rain had set in outside, so I took it as a sign. Roasting the veggies ahead of time also seemed like the appropriate thing to do and I can tell you, it's worth the small effort. This hearty, spicy chowder is packed full of flavor and heat that you'll be welcoming fall and its soup-loving weather.
Author:
Serves: 6
Ingredients
  • 4 fresh sweet corn ears
  • 1 red bell pepper, diced
  • 4, 4-oz cans diced green chiles (I used two mild; two hot. Beware: it's zippy!)
  • 1 onion, diced
  • 6 garlic cloves
  • 2-3 Tbs coconut oil
  • Salt and black pepper
  • Olive oil
  • 2 medium russet potatoes, peeled and diced
  • 2 C vegetable broth
  • 2 C coconut milk (the refrigerated carton variety, unsweetened)
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 Tbs nutritional yeast
  • ¼ C lime juice
  • ½ to 1 C fresh cilantro leaves, chopped
  • 3-4 C cherry tomatoes, halved or quartered
  • Vegan sour cream, tortilla strips, diced avocado, optional
Directions
  1. Preheat oven to 450. Using a sharp knife, cut the corn kernels from the cobs. Combine in a medium bowl with the red bell pepper, onion, and diced chiles. Coat with coconut oil and season with salt and black pepper.
  2. On a foil-lined baking sheet, spread the veggie mixture out evenly. Leave a small corner free for the garlic. To roast the garlic, I removed the skins from the cloves, drizzled them with a tiny bit of oil and wrapped them up. Place it on the baking sheet.
  3. Roast for 15 minutes, stir, then roast another 15 minutes.
  4. Keep the oven on so you can roast the tomatoes. Coat the tomatoes in olive oil; season with salt and black pepper, and layer onto the baking sheet with fresh foil. Roast for 15-20 minutes.
  5. Meanwhile, in a large soup pot, add the roasted garlic (I used my garlic press, or you can mince the cloves with a knife), 2 Tbs olive oil, and the diced potato. Over medium heat, saute the potatoes for 5-10 minutes, then add the 2 cups of vegetable broth. Let simmer for 10 minutes, or until the potatoes start to soften.
  6. Add the roasted vegetables, coconut milk, nutritional yeast, cumin, oregano, and season with salt and black pepper.
  7. Simmer for 10-15 minutes. I used my immersion blender to puree only about a third of the soup---not too much. If you don't have an immersion blender, I recommend pureeing no more than 2 cups in a food process or blender.
  8. Stir in the lime juice and fresh cilantro. Top individual servings with some roasted tomatoes, sour cream, diced avocado, and tortilla strips. Enjoy!

 

Sweet Potato Nachos with Cilantro-Lime Sour Cream

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Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

I really didn’t mean to take such a long hiatus from posting. Between work and The Eighteen-year-old’s graduation, it’s been a busy spring. Here’s a quick and yummy recipe that is perfect for enjoying out on the deck. I’ve come learn that there are few rules when it comes to nachos, so here’s my delicious and hearty take on a classic.

INGREDIENTS:
2 large sweet potatoes or yams, cut into 1/2″ slices
Olive oil
Garlic salt
Black pepper
5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
1-1/4 C vegan sour cream
1 C fresh cilantro leaves
1 Tbs lime juice
1/4 tsp salt
Toppings
2 15-oz cans black beans, drained and rinsed
Green onion
Black olives
Salsa
Pepitas

DIRECTIONS:
Preheat oven to 450. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.

Sweet Potato Nachos with Cilantro-Lime Sour Cream -- Epicurean Vegan

In the meantime, over low heat, warm the black beans in a saucepan. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

Sweet Potato Nachos with Cilantro-Lime Sour Cream
 
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I really didn't mean to take such a long hiatus from posting. Between work and The Eighteen-year-old's graduation, it's been a busy spring. Here's a quick and yummy recipe that is perfect for enjoying out on the deck. I've come learn that there are few rules when it comes to nachos, so here's my delicious and hearty take on a classic.
Author:
Serves: 5
Ingredients
  • 2 large sweet potatoes or yams, cut into ½" slices
  • Olive oil
  • Garlic salt
  • Black pepper
  • 5 to 6-oz of a Daiya Jalapeno Havarti Style Block, shredded
  • 1-1/4 C vegan sour cream
  • 1 C fresh cilantro leaves
  • 1 Tbs lime juice
  • ¼ tsp salt
  • Toppings
  • 2 15-oz cans black beans, drained and rinsed
  • Green onion
  • Black olives
  • Salsa
  • Pepitas
Directions
  1. Preheat oven to 450.
  2. Line a baking sheet with foil and place the sweet potato slices on the sheet. Brush with olive oil and sprinkle with garlic salt and black pepper. Bake for 25-30 minutes, or until tender and browned.
  3. Sprinkle with the vegan cheese and bake another 2-3 minutes, or until the cheese in melted.
  4. In the meantime, over low heat, the warm the black beans in a saucepan.
  5. Combine the sour cream, cilantro, lime juice, and salt in a food processor and blend well. Transfer to a squeeze bottle or bowl.
  6. Once the cheese is melted on the sweet potatoes, immediately top 3-4 on individual plates with black beans, sauce, and other toppings. Enjoy!

 

Creamy Mushroom Soup

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Creamy Mushroom Soup -- Epicurean VeganI love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don’t stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you’ll look forward to leftovers!

INGREDIENTS:
2 Tbs Earth Balance margarine
3 cloves garlic, minced
4 celery stalks, sliced thin
1 small onion, chopped
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
16-oz cremini (baby portobellos), cut into chunks
5-oz pkg. shiitake mixture
5 C vegetable broth
1 large russet potato, peeled and diced small
6-oz jar button mushrooms, drained
1 bay leaf
1/2 C vegan sour cream
1/4 C plain, unsweetened almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
2 Tbs nutritional yeast
Chopped chives
Salt, to taste

DIRECTIONS:
In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
Creamy Mushroom Soup -- Epicurean VeganAdd the mushrooms and combine well with the celery and onions; cook 5 minutes.
Creamy Mushroom Soup -- Epicurean VeganNext, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
Creamy Mushroom Soup -- Epicurean VeganOnce the potatoes are softened (but not mushy—unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup to add them to.
Creamy Mushroom Soup --Epicurean VeganCook until they are heated through. You can fish out and discard the bay leaf now or later; doesn’t really matter. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly. Serve with some fresh chives on top and season with salt, if necessary. Enjoy!

Creamy Mushroom Soup
 
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I love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don't stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you'll look forward to leftovers!
Author:
Serves: 6
Ingredients
  • 2 Tbs Earth Balance margarine
  • 3 cloves garlic, minced
  • 4 celery stalks, sliced thin
  • 1 small onion, chopped
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • 16-oz cremini (baby portobellos), cut into chunks
  • 5-oz pkg. shiitake mixture
  • 5 C vegetable broth
  • 1 large russet potato, peeled and diced small
  • 6-oz jar button mushrooms, drained
  • 1 bay leaf
  • ½ C vegan sour cream
  • ¼ C plain, unsweetened almond milk
  • 3 Tbs flour
  • ¾ tsp Herbs de Provence
  • 2 Tbs nutritional yeast
  • Chopped chives
  • Salt, to taste
Directions
  1. In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
  2. Add the mushrooms and combine well with the celery and onions; cook 5 minutes.
  3. Next, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
  4. Once the potatoes are softened (but not mushy---unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup for them.
  5. Cook until they are heated through. You can fish out and discard the bay leaf now, or later; doesn't really matter.
  6. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly.
  7. Serve with some fresh chive on top and season with salt, if necessary. Enjoy!

 

 

Hearty Tuscan Chili

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Hearty Tuscan Chili -- Epicurean VeganI like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you’ll feel like the Italian Alps are right outside your window.

INGREDIENTS:
2 cloves garlic, minced
1 Tbs olive oil
1 red onion, chopped
1 red bell pepper, chopped
2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
1 medium zucchini, cut into small cubes
15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
14-oz can diced tomatoes, undrained
2-1/2 C vegetable broth
1/4 C red wine
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 tsp crushed rosemary
1/4 tsp thyme
3/4 tsp salt
1/2 tsp black pepper
Crusty bread or croutons
Hearty Tuscan Chili2-- Epicurean VeganDIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
Hearty Tuscan Chili -- Epicurean VeganAdd the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
Hearty Tuscan Chili -- Epicurean VeganTop with croutons or serve with some crusty Italian bread. Enjoy!
Hearty Tuscan Chili -- Epicurean Vegan

Hearty Tuscan Chili
 
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I like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you'll feel like the Italian Alps are right outside your window.
Author:
Serves: 6-8
Ingredients
  • 2 cloves garlic, minced
  • 1 Tbs olive oil
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
  • 1 medium zucchini, cut into small cubes
  • 15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
  • 14-oz can diced tomatoes, undrained
  • 2-1/2 C vegetable broth
  • ¼ C red wine
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp parsley
  • ½ tsp crushed rosemary
  • ¼ tsp thyme
  • ¾ tsp salt
  • ½ tsp black pepper
  • Crusty bread or croutons
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
  2. Add the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
  3. Top with croutons or serve with some crusty Italian bread. Enjoy!

 

 

Hearty Vegetable-Lentil Soup

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Hearty Vegetable-Lentil Soup -- Epicurean VeganSo, I’ve been kind of mackin’ on lentils lately. If you’re a longtime reader, you may have noticed that I haven’t cooked with lentils too often. I bought some a couple of weeks ago because I wanted to give them a shot. I’ve had plenty of lentil dishes at restaurants, but for some reason, I just never introduced them into my kitchen—until now. This nutty, earthy legume is not only tasty, but it’s pretty healthy too: high in fiber which helps lower cholesterol, control weight and keeps things moving smoothly; high in magnesium and folate which promotes heart heath and improves blood and oxygen flow; and is an excellent source of protein. How ’bout that?! Add in some other healthy veggies and you have yourself a powerful bowl of vegan goodness. This soup started out with me scouring the produce drawers; not much there at the moment because I have to hit the grocery store tomorrow, so I wasn’t sure how prolific this soup would be, but I’m thrilled with the results. If you’ve fallen out of love with lentils, rekindle the magic with this hearty, comforting bowl of lentil love.

INGREDIENTS:
1 Tbs olive oil
2 cloves garlic, minced
1 large onion, chopped
9 C vegetable broth
1-1/2 C lentils (I used half green, half red)
1 C pasta (I used rotini, but any small pasta will do)
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/4 tsp oregano
1 bay leaf
2 C mushrooms, quartered or chopped
1 14-oz can diced tomatoes, drained
4 C spinach (about 1 cup of that was kale), chopped

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic; cook 1-2 minutes. Add the onions and cook until they soften and brown just slightly, about 10 minutes. Add in the vegetable broth and bring to a boil. Stir in the lentils, reduce the heat to a simmer and cover (I didn’t cover completely. I left a 1/2″ gap). Cook 40 minutes, but stir once in a while. Next, add the pasta and increase heat to medium. Stir occasionally.

Hearty Vegetable-Lentil Soup -- Epicurean VeganOnce the pasta is about halfway cooked–about 5 minutes–reduce heat and stir in the mushrooms.
Hearty Vegetable-Lentil Soup -- Epicurean VeganCook another 5 minutes, then add the tomatoes and spinach. Lower heat and cook until the greens have cooked down, about 4 minutes. Remove from heat, serve and enjoy!

Hearty Vegetable-Lentil Soup
 
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This nutty, earthy legume is not only tasty, but it's pretty healthy too: high in fiber which helps lower cholesterol, control weight and keeps things moving smoothly; high in magnesium and folate which promotes heart heath and improves blood and oxygen flow; and is an excellent source of protein. How 'bout that?! Add in some other healthy veggies and you have yourself a powerful bowl of vegan goodness. This soup started out with me scouring the produce drawers; not much there at the moment because I have to hit the grocery store tomorrow, so I wasn't sure how prolific this soup would be, but I'm thrilled with the results. If you've fallen out of love with lentils, rekindle the magic with this hearty, comforting bowl of lentil love.
Author:
Serves: 8
Ingredients
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 9 C vegetable broth
  • 1-1/2 C lentils (I used a half green, half red)
  • 1 C pasta (I used rotini, but any small pasta will do)
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • ¼ tsp oregano
  • 1 bay leaf
  • 2 C mushrooms, quartered or chopped
  • 1 14-oz can diced tomatoes, drained
  • 4 C spinach (about 1 cup of that was kale), chopped
Directions
  1. In a large soup pot, heat the olive oil and add the garlic; cook 1-2 minutes. Add the onions and cook until they soften and brown just slightly, about 10 minutes.
  2. Add in the vegetable broth and bring to a boil. Stir in the lentils, reduce the heat to a simmer and cover (I didn't cover completely. I left a ½" gap). Cook 40 minutes.
  3. Next, add the pasta and increase heat to medium. Stir occasionally.
  4. Once the pasta is about halfway cooked--about 5 minutes--reduce heat and stir in the mushrooms.
  5. Cook another 5 minutes, then add the tomatoes and spinach. Lower heat and cook until the greens have cooked down, about 4 minutes. Remove from heat, serve and enjoy!

 

 

Cashew Cheese Risotto

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Cashew Cheese Risotto -- Epicurean VeganJust so you  know, we’re not messing around with this risotto. I shudder to think what my vegan life would be like without cashew cheese. Obviously, the pure joy of the Creamy Macaroni with Cashew Cheese, would just not exist, as would the Stuffed Shells with Butternut Squash and Cashew Cheese and the Pine nut and Cashew Ravioli. Not a vegan world I’d want to live in, folks. And the beauty of it all, is that cashew cheese is so simple to make, a monkey can do it, so it just doesn’t get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it’s easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you’re well on your way to cashew cheese nirvana.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 tbs olive oil
2 cloves garlic, minced
1 C onion, diced
16-oz mushrooms, sliced, then cut in half
1-1/2 C green onion, sliced
2-3 C fresh spinach, chopped
1/2 C white cooking wine
2 Tbs vegan margarine
1/4 C nutritional yeast
1 recipe cashew cheese (see below)
Salt and pepper, to taste

Cashew Cheese (makes 1 cup)
1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add 1/2 cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
Cashew Cheese Risotto -- Epicurean VeganPreheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto,  heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
Cashew Cheese Risotto -- Epicurean VeganWhen the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that’s it! Serve and thoroughly enjoy!

Cashew Cheese Risotto
 
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Cashew cheese is so simple to make, a monkey can do it, so it just doesn't get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it's easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you're well on your way to cashew cheese nirvana.
Author:
Serves: 6-8
Ingredients
  • 5 C vegetable broth
  • 1-1/2 C Arborio rice
  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 1 C onion, diced
  • 16-oz mushrooms, sliced, then cut in half
  • 1-1/2 C green onion, sliced
  • 2-3 C fresh spinach, chopped
  • ½ C white cooking wine
  • 2 Tbs vegan margarine
  • ¼ C nutritional yeast
  • 1 recipe cashew cheese (see below)
  • Salt and pepper, to taste
  • Cashew Cheese (makes 1 cup)
  • 1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add ½ cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
  2. Preheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes.
  3. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto, heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
  4. When the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that's it! Serve and thoroughly enjoy!

 

Lemon-Pecan Waffles

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Lemon-Pecan Waffles -- Epicurean VeganThese are some hearty, no-joke waffles. You could certainly add a bit more milk to thin out the batter a little more to make a lighter, crispier waffle, but we enjoyed the muffin-like texture of the thicker ones. Either way, you won’t be disappointed with this lemony, nutty breakfast/brunch mainstay.

INGREDIENTS:
3-1/2 C flour
2/3 C ground pecans (about 1-1/4 C whole pecans)
1 Tbs baking powder
1 tsp salt
4 C unsweetened almond milk (plain or vanilla)
1/4 C vegan margarine, melted
3 Tbs lemon juice
Zest from one large lemon
1 C pecans, chopped and toasted
Cooking spray
Vegan margarine
Maple syrup

DIRECTIONS:
Preheat oven to about 200 degrees and preheat waffle maker according to its instructions. In a large bowl, whisk together the flour, pecans, baking powder and salt. In a medium bowl, whisk together the almond milk, melted margarine, lemon juice and zest. Add  the wet ingredients to the flour mixture and gently fold until well combined, using a rubber spatula.

Lemon-Pecan Waffles -- Epicurean VeganSpray the waffle irons with cooking spray and place about a 3/4 to 1 cup of the batter in each waffle square. (Waffle makers vary, so be sure to find out how much/little batter to use).
Lemon-Pecan Waffles -- Epicurean VeganBecause these are thicker waffles, you will probably want to add a couple of minutes to the regular cooking time. (And I could have used a bit more batter).
Lemon-Pecan Waffles -- Epicurean VeganPlace the finished waffles on a baking sheet, cover with foil and place in the warm oven while you cook the rest of the waffles. I got about 12 waffles out of this batter, but if you decide to thin the batter out, you’ll definitely get a few more. Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!

Lemon-Pecan Waffles
 
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These are some hearty, no-joke waffles. You could certainly add a bit more milk to thin out the batter a little more to make a lighter, crispier waffle, but we enjoyed the muffin-like texture of the thicker ones. Either way, you won't be disappointed with this lemony, nutty breakfast/brunch mainstay.
Author:
Recipe type: Breakfast/Brunch
Serves: 4
Ingredients
  • 3-1/2 C flour
  • ⅔ C ground pecans (about 1-1/4 C whole pecans)
  • 1 Tbs baking powder
  • 1 tsp salt
  • 4 C unsweetened almond milk (plain or vanilla)
  • ¼ C vegan margarine, melted
  • 3 Tbs lemon juice
  • Zest from one large lemon
  • 1 C pecans, chopped and toasted
  • Cooking spray
  • Vegan margarine
  • Maple syrup
Directions
  1. Preheat oven to about 200 degrees and preheat waffle maker according to its instructions.
  2. In a large bowl, whisk together the flour, pecans, baking powder and salt.
  3. In a medium bowl, whisk together the almond milk, melted margarine, lemon juice and zest.
  4. Add the wet ingredients to the flour mixture and gently fold until well combined, using a rubber spatula.
  5. Spray the waffle irons with cooking spray and place about a ¾ to 1 cup of the batter in each waffle square. (Waffle makers vary, so be sure to find out how much/little batter to use).
  6. Because these are thicker waffles, you will probably want to add a couple of minutes to the regular cooking time.
  7. Place the finished waffles on a baking sheet, cover with foil and place in the warm oven while you cook the rest of the waffles. I got about 12 waffles out of this batter, but if you decide to thin the batter out, you'll definitely get a few more.
  8. Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!

 

 

Hearty Vegetable Stew

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Hearty Vegetable Stew -- Epicurean VeganThe guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

INGREDIENTS:
1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
1/4 C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

DIRECTIONS:
In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.

DSC07176

Whisk in the wine and let it simmer for about 2 minutes.

DSC07178

Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf. Cover and let simmer over low to medium heat for 15-20 minutes.

DSC07179

Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much—you don’t want them mushy. Add the minced onions and mushrooms and let them cook down a little—about 5-7 minutes. The soup wasn’t quite as thick as I wanted it, so I mixed together the arrowroot with just over an 1/8 cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Hearty Vegetable Stew
 
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The guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!
Author:
Serves: 4
Ingredients
  • 1 C white onion, chopped
  • 2 Tbs olive oil
  • 2 large cloves of garlic, crushed or minced
  • ¼ C flour
  • 1 C red wine
  • 7 C vegetable broth
  • 1 Tbs vegan Worcestershire sauce
  • ½ tsp dried rosemary
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 large russet potatoes, peeled and cut into chunks
  • 4-5 celery stalks, sliced
  • 3 large carrots, sliced
  • 2 C mushrooms, quartered
  • 2 Tbs arrowroot
  • 1 Tbs dried minced onion
Directions
  1. In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.
  2. Whisk in the wine and let it simmer for about 2 minutes.
  3. Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf.
  4. Cover and let simmer over low to medium heat for 15-20 minutes.
  5. Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much---you don't want them mushy.
  6. Add the minced onions and mushrooms and let them cook down a little---about 5-7 minutes.
  7. The soup wasn't quite as thick as I wanted it, so I mixed together the arrowroot with just over an ⅛ cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

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