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Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

September 3, 2014 by Epicurean Vegan

Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean VeganThis dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise “soft” dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

INGREDIENTS:
16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
3/4 C walnut pieces
3 C mushrooms, sliced
1/2 C parsley, chopped
Lemon-Chive Sauce
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
1/4 C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.

Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean VeganIn a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean VeganTo serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!
Pasta with Mushrooms, Walnuts and Lemon-Chive Sauce -- Epicurean Vegan

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce
 
Print
Prep time
15 mins
Total time
15 mins
 
This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise "soft" dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 16-oz pasta of your choice
  • 2 Tbs vegan margarine
  • 2 cloves garlic, minced
  • ¾ C walnut pieces
  • 3 C mushrooms, sliced
  • ½ C parsley, chopped
  • .
  • Lemon-Chive Sauce
  • .
  • 1 clove garlic
  • 1 box extra firm silken tofu
  • 1 Tbs yellow miso
  • ¼ C nutritional yeast
  • 2 Tbs lemon juice
  • 2 Tbs chives, chopped
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
Directions
  1. Cook the pasta according to package instructions.
  2. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary.
  3. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.
  4. In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
  5. To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!
3.4.3177

 

 

Filed Under: Dinners Tagged With: chives, creamy, creamy pasta, easy fast and easy, lemon, lemon-chive sauce, mushrooms, Pasta, Vegan, walnuts

Lemon-Pecan Waffles

July 20, 2014 by Epicurean Vegan

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
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
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: Epicurean Vegan
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!
3.4.3177

 

 

Filed Under: Breakfasts Tagged With: brunch, fast and easy, Hearty, lemon, lemon-pecan, lemon-pecan waffles, pecan, syrup, vegan brunch, waffles

Creamy Wild Mushroom Risotto

January 9, 2014 by epicureanvegan

Creamy Wild Mushroom Risotto -- Epicurean VeganWow, has it really been this long since my last post?! I guess the holidays will do that. I hope everyone had a great holiday season and so far a good 2014. I’ve made this risotto several times now, and I swear we love it more each time. Sure, there’s a little prep work involved, as well as some constant stirring, but I promise you, it’s worth it. You can even read a book while you make this. Seriously. Have a book  handy because you  might as well get some reading done as you stir. (A glass of wine wouldn’t hurt either).

INGREDIENTS:
3/4-oz pkg. dried shiitake mushrooms
3/4-oz pkg. dried porcini mushrooms
3 C vegetable broth
3 C fresh spinach, chopped
1/8-1/4 C lemon juice
1/2 tsp salt
1/2 large onion, chopped small (about 1 C)
2 cloves garlic, minced
2 Tbs olive oil, divided
16-oz cremini mushrooms
1-1/2 tsp thyme
1 C Arborio rice
1/2 C white cooking wine
1-1/2 Tbs Earth Balance margarine
1/8 C nutritional yeast
1/2 tsp black pepper

DIRECTIONS:
To begin, soak the shiitake and porcini in very hot water for about 30 minutes. Once re-hydrated, drain, wash, and chop the mushrooms up small; set aside. In a medium bowl, combine the spinach, lemon juice and salt; set aside as well. In a medium saucepan, heat 1 Tbs of olive oil and add the garlic. Cook 2 minutes over medium heat, then add the onion. Saute until softened, about 10 minutes. Add the cremini, shiitake, and porcini mushrooms and cook 10-12 minutes, or until they have cooked down. Add the thyme, Arborio rice, and remaining olive oil. Combine the rice well in the pan and cook 3-4 minutes. Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.

Creamy Wild Mushroom Risotto -- Epicurean Vegan

Add about 1/2 C of the broth and stir constantly until completely absorbed; repeat, adding only a 1/2 C of broth at a time. It will take about 20-30 minutes. (Good time to have a book handy). Next, stir in the spinach mixture and cook 2-3 minutes, or until the spinach has cooked down. Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)

Creamy Wild Mushroom Risotto -- Epicurean Vegan

 

Creamy Wild Mushroom Risotto
 
Print
I've made this risotto several times now, and I swear we love it more each time. Sure, there's a little prep work involved, as well as some constant stirring, but I promise you, it's worth it. You can even read a book while you make this. Seriously. Have a book handy because you might as well get some reading done as you stir. (A glass of wine wouldn't hurt either).
Author: Epicurean Vegan
Serves: 6
Ingredients
  • ¾-oz pkg. dried shiitake mushrooms
  • ¾-oz pkg. dried porcini mushrooms
  • 3 C vegetable broth
  • 3 C fresh spinach, chopped
  • ⅛-1/4 C lemon juice
  • ½ tsp salt
  • ½ large onion, chopped small (about 1 C)
  • 2 cloves garlic, minced
  • 2 Tbs olive oil, divided
  • 16-oz cremini mushrooms
  • 1-1/2 tsp thyme
  • 1 C Arborio rice
  • ½ C white cooking wine
  • 1-1/2 Tbs Earth Balance margarine
  • ⅛ C nutritional yeast
  • ½ tsp black pepper
Directions
  1. To begin, soak the shiitake and porcini in very hot water for about 30 minutes. Once re-hydrated, drain, wash, and chop the mushrooms up small; set aside.
  2. In a medium bowl, combine the spinach, lemon juice and salt; set aside as well.
  3. In a medium saucepan, heat 1 Tbs of olive oil and add the garlic. Cook 2 minutes over medium heat, then add the onion. Saute until softened, about 10 minutes. Add the cremini, shiitake, and porcini mushrooms and cook 10-12 minutes, or until they have cooked down. Add the thyme, Arborio rice, and remaining olive oil.
  4. Combine the rice well in the pan and cook 3-4 minutes.
  5. Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.
  6. Add about ½ C of the broth and stir constantly until completely absorbed; repeat, adding only a ½ C of broth at a time. It will take about 20-30 minutes. (Good time to have a book handy). Next, stir in the spinach mixture and cook 2-3 minutes, or until the spinach has cooked down.
  7. Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)
3.4.3177

 

Filed Under: Dinners, Sides Tagged With: Arborio rice, easy, lemon, make ahead, Risotto, spinach, Vegan, vegetarian

Lemon Monkey Bread

January 12, 2013 by epicureanvegan

Lemon Monkey Bread -- Epicurean Vegan

I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow’s breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it’s definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it’s laid out—lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn’t clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n’ sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin’ amazing and perfect for a brunch get together (that is, if you want to share)!

INGREDIENTS:
12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
Zest from one lemon
1/2 C sugar
3 Tbs Earth Balance, melted + some for greasing the pan
1/2 C powdered sugar
1 Tbs lemon juice

Rhodes Rolls

DIRECTIONS:
Grease (very well) the bottom and sides of a 9×13 baking dish. Cut each roll in half . . .

Lemon Monkey Bread -- Epicurean Vegan

. . . and place flat-side down into the pan.

Lemon Monkey Bread -- Epicurean Vegan

Drizzle with the melted butter . . .

Lemon Monkey Bread -- Epicurean Vegan

In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.

Lemon Monkey Bread -- Epicurean Vegan

Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!

Lemon Monkey Bread -- Epicurean Vegan

Preheat oven to 350. Sprinkle the rest of the sugar on top.

Lemon Monkey Bread -- Epicurean Vegan

The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently. And let me tell you, these smelled SO incredible as they baked!

Lemon Monkey Bread -- Epicurean Vegan

Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!

Lemon Monkey Bread -- Epicurean Vegan

UPDATE:

I recently made these with cinnamon and sugar . . . YUM!

Cinnamon-Sugar Monkey Bread -- Epicurean Vegan

Prepare them the same as above, but use 1/3 C sugar (I reduced the amount from 1/2 C), 1 Tbs cinnamon, and zest from one orange. This is a quick and easy alternative to cinnamon rolls, especially if you’re short on time. Enjoy!

Lemon Monkey Bread
 
Print
Prep time
1 hour
Cook time
20 mins
Total time
1 hour 20 mins
 
I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow's breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it's definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it's laid out---lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn't clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n' sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin' amazing and perfect for a brunch get together (that is, if you want to share)!
Author: Epicurean Vegan
Serves: 12
Ingredients
  • 12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)
  • Zest from one lemon
  • ½ C sugar
  • 3 Tbs Earth Balance, melted + some for greasing the pan
  • ½ C powdered sugar
  • 1 Tbs lemon juice
Directions
  1. Grease (very well) the bottom and sides of a 9x13 baking dish.
  2. Cut each roll in half and place flat-side down into the pan.
  3. Drizzle with the melted butter.
  4. In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.
  5. Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!
  6. Preheat oven to 350. Sprinkle the rest of the sugar on top.
  7. The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently.
  8. Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!
3.4.3177

Filed Under: Breads, Breakfasts, Desserts Tagged With: brunch, easy, glazed doughnut, lemon, lemony, monkey bread, Rhodes rolls, Vegan, vegan doughnut

Artichoke and Lemon Linguine

June 23, 2012 by epicureanvegan

Artichoke and Lemon Linguine -- Epicurean Vegan

While at the farmer’s market last weekend, I picked up some Artichoke Lemon pasta. You can order it at Pappardelle’s Pasta.

Artichoke and Lemon Linguine -- Epicurean Vegan

I threw together a dish with a light, creamy roux and some vegetables and it came out delicious—and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you’ll have three different pots/pans going at the same time, but don’t be alarmed, it’s easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.

INGREDIENTS:
8-oz Artichoke Lemon linguine
1-2 C fresh basil, chopped
4-5 large mushrooms, sliced
14-oz can artichoke hearts, chopped
1 garlic clove, minced
1 tbs olive oil
2 Tbs vegan margarine
2 Tbs flour
1/2 C almond milk
Dash of salt, pepper, and nutmeg
1 Tbs lemon juice

DIRECTIONS:
In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.

Artichoke and Lemon Linguine -- Epicurean Vegan

While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.

Artichoke and Lemon Linguine -- Epicurean Vegan

Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.

Artichoke and Lemon Linguine -- Epicurean Vegan

Combine the sauce and the veggies with the pasta and blend everything together.

Artichoke and Lemon Linguine -- Epicurean Vegan

 Enjoy!

Artichoke and Lemon Linguine
 
Print
I threw together a dish with a light, creamy roux and some vegetables and it came out delicious---and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you'll have three different pots/pans going at the same time, but don't be alarmed, it's easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.
Author: Epicurean Vegan
Ingredients
  • 8-oz Artichoke Lemon linguine
  • 1-2 C fresh basil, chopped
  • 4-5 large mushrooms, sliced
  • 14-oz can artichoke hearts, chopped
  • 1 garlic clove, minced
  • 1 tbs olive oil
  • 2 Tbs vegan margarine
  • 2 Tbs flour
  • ½ C almond milk
  • Dash of salt, pepper, and nutmeg
  • 1 Tbs lemon juice
Directions
  1. In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.
  2. While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.
  3. Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.
  4. Combine the sauce and the veggies with the pasta and blend everything together. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: artichokes, basil, fast and easy, lemon, linguine, mushrooms, Pappardelle's, vegan roux

Lemon Risotto with Sweet Potatoes and Spinach

February 11, 2012 by epicureanvegan

Lemon Risotto with Sweet Potatoes and Spinach -- Epicurean VeganBarb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn’t have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice or barley—just keep in mind they both take up to an hour to cook. Otherwise, this is quick and satisfying meal.

INGREDIENTS:
1 C arborio (risotto) rice
1-1/2 C water
1 vegetable bouillon cube
2 med sweet potatoes, peeled and diced
1-2 C mushrooms, sliced
1 C spinach, chopped
Salt, pepper, and cumin, to taste
2-3 Tbs lemon juice

DIRECTIONS:
Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.

Lemon Risotto with Sweet Potatoes and Spinach -- Epicurean Vegan

Bake 15-20 minutes until they start to brown—but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.

Lemon Risotto with Sweet Potatoes and Spinach -- Epicurean Vegan

Stir in the sweet potatoes and enjoy!

Lemon Risotto with Sweet Potatoes and Spinach
 
Print
Barb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn't have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice or barley---just keep in mind they both take up to an hour to cook. Otherwise, this is quick and satisfying meal.
Author: Epicurean Vegan
Ingredients
  • 1 C arborio (risotto) rice
  • 1-1/2 C water
  • 1 vegetable bouillon cube
  • 2 med sweet potatoes, peeled and diced
  • 1-2 C mushrooms, sliced
  • 1 C spinach, chopped
  • Salt, pepper, and cumin, to taste
  • 2-3 Tbs lemon juice
Directions
  1. Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.
  2. Bake 15-20 minutes until they start to brown---but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.
  3. Stir in the sweet potatoes and enjoy!
3.4.3177

Filed Under: Dinners, Sides Tagged With: cumin, fast and easy, lemon, mushrooms, Risotto, spinach, Sweet potatoes

Lemony Pan-Fried Chickpeas with Chard

February 4, 2012 by epicureanvegan

Lemony Pan-Fried Chickpeas with Chard -- Epicurean VeganThis recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)

INGREDIENTS:
1 Tbs olive oil
1 small onion, diced
1 15-oz can chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
1/2 tsp salt, or to taste
Black pepper, to taste

DIRECTIONS:
Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon—if there is any— in the hummus). Serve immediately, or at room temperature. Enjoy!

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

Lemony Pan-Fried Chickpeas with Chard
 
Print
This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)
Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 1 15-oz can chickpeas, drained
  • 1 bunch Swiss chard, chopped
  • 1 small lemon
  • ½ tsp salt, or to taste
  • Black pepper, to taste
Directions
  1. Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.
  2. Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon---if there is any--- in the hummus). Serve immediately, or at room temperature. Enjoy!
3.4.3177

Filed Under: Lunches, Sides Tagged With: chard, Chickpeas, fast and easy, garbanzo beans, lemon, onion, protein, Swiss chard

Lemon Almond Cookies

March 6, 2011 by epicureanvegan

Lemon Almond Cookies -- Epicurean VeganThese cookies are pretty darn easy to make, soft, and aren’t overly sweet—my kind of cookie. If you have a bigger sweet tooth, use honey (which isn’t vegan) instead of agave, or these would be ideal to sprinkle with powdered sugar.

INGREDIENTS:
1 C vegan margarine
3/4 C agave
1/2 tsp almond extract
3 Tbs fresh lemon juice
Zest from one small lemon
1/2 C ground almonds
1/2 C chopped almonds
1 C whole wheat flour
1 C all-purpose flour

DIRECTIONS:
Preheat oven to 350. In a large bowl, cream together margarine and agave. Add the almond extract, lemon juice, lemon zest; combine well. In another bowl, combine the ground and chopped walnuts with the flours and add to the margarine mixture. The batter will be sticky—it’s supposed to be, so don’t add any more flour.

Lemon Almond CookiesRoll dough into 1 to 1-1/2″ balls and place onto a lightly greased cookie sheet; press down slightly.

Lemon Almond Cookies -- Epicurean Vegan

Bake for 12-14 minutes, or until the bottom edge of the cookies begin to turn a golden brown.

Lemon Almond Cookies -- Epicurean Vegan

Enjoy!

Lemon Almond Cookies
 
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These cookies are pretty darn easy to make, soft, and aren't overly sweet---my kind of cookie. If you have a bigger sweet tooth, use honey (which isn't vegan) instead of agave, or these would be ideal to sprinkle with powdered sugar.
Author: Epicurean Vegan
Ingredients
  • 1 C vegan margarine
  • ¾ C agave
  • ½ tsp almond extract
  • 3 Tbs fresh lemon juice
  • Zest from one small lemon
  • ½ C ground almonds
  • ½ C chopped almonds
  • 1 C whole wheat flour
  • 1 C all-purpose flour
Directions
  1. Preheat oven to 350. In a large bowl, cream together margarine and agave. Add the almond extract, lemon juice, lemon zest; combine well. In another bowl, combine the ground and chopped walnuts with the flours and add to the margarine mixture. The batter will be sticky---it's supposed to be, so don't add any more flour.
  2. Roll dough into 1 to 1-1/2" balls and place onto a lightly greased cookie sheet; press down slightly.
  3. Bake for 12-14 minutes, or until the bottom edge of the cookies begin to turn a golden brown. Enjoy!
3.5.3208

Filed Under: Desserts Tagged With: almond, cookies, dairy-free, egg-free, fast and easy, lemon

Lemon Cupcakes with Buttercream Frosting

August 18, 2010 by epicureanvegan

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganThese are perfect little, squatty, tasty, cute cupcakes. The outside is crispy, slightly sticky with lemon cake goodness on the inside. They are easy to make and once frosted, gone in seconds!

INGREDIENTS:
1 C soft Silken tofu
4 heaping tsp egg replacer powder mixed with 10 Tbs water
3/4 C granulated sugar
2 Tbs lemon juice
Rind of 1 lemon, grated
1/2 C flour
1 tsp baking powder
1/2 tsp cream of tartar
Frosting:
1/2 C vegan margarine
2 C confectioners’ sugar
1 Tbs plain or vanilla soy milk
3/4 tsp pure lemon extract, or vanilla extract

DIRECTIONS:
Preheat oven to 325. Using a mixer, mix the tofu until smooth. Add sugar, lemon juice, and lemon rind. Mix until thick, about 5 minutes. In a small bowl, combine flour and baking powder. Slowly add to the tofu mixture and mix until smooth and thick.

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganIn the medium bowl with the egg replacer and water, add the cream of tartar and mix for about 5 minutes until it is well combined and a little fluffy. Fold it into the tofu and flour mixture. Grease a muffin tin and fill each one with a 1/4 cup of the mixture. I got 11 cupcakes. . .why not a dozen? I have no idea. Oh well.

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganBake for 35-40 minutes–the edges will get a little brown. Transfer to a wire rack and let cool before removing them from the pan and frosting them.

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganTo make frosting: Let margarine sit out until room temperature. Using a mixer, mix the margarine until smooth. Add the powdered sugar, soy milk and flavoring. Combine thoroughly. You may need to adjust the consistency to how you’d like it by adding more milk or more sugar. Since all I could find was one lonely frosting tip and no pastry bag, I snipped off the corner of a zip lock back as a substitute. It worked lovely. Enjoy!

Lemon Cupcakes with Buttercream Frosting -- Epicurean Vegan

Filed Under: Desserts Tagged With: buttercream, cupcakes, dairy-free, frosting, lemon, tofu, Vegan

Coconut-Lemon Bundt Cake

May 18, 2010 by epicureanvegan

Coconut-Lemon Bundt Cake -- Epicurean VeganThis cake from Veganomicon, is incredibly easy to make, but most importantly, it’s moist and delicious! It’s a great dessert to throw together when you don’t have a lot of time on your hands, but need a dessert quick.

INGREDIENTS:
1-1/2 C granulated sugar (I reduced it to 1 cup)
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk (I typically use almond milk)
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar

DIRECTIONS:
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. (A 10″ pan works best. Some readers have noted that the cake overflows in an 8″ pan.) In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Stir to combine, then stir in the coconut. Pour batter into the Bundt pan, Bake 1 hour or until a knife inserted  through the cake comes out clean.

Coconut-Lemon Bundt Cake -- Epicurean VeganRemove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely. Once cooled, sift a sprinkling of the confectioners’ sugar over the tip. Slice, serve and enjoy!

Coconut-Lemon Bundt Cake -- Epicurean VeganRecipe source: Veganomicon

Filed Under: Desserts Tagged With: bundt, coconut, dairy-free, fast and easy, lemon

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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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