make ahead Archives - Epicurean Vegan

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

January 26, 2017 by Epicurean Vegan

I’m so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it’s well worth it!

INGREDIENTS:
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
3/4 tsp salt
1/4 C water
1/4 C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
1/2 C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.

To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Place onto a baking sheet.

Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don’t plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.

Come mealtime, the process goes pretty quickly, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.

Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer the raviolis to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.

Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

I'm so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it's well worth it!

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
¾ tsp salt
¼ C water
¼ C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
½ C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

Directions

In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.
To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 to 2-1/2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Place onto a baking sheet.
Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don't plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.
Come mealtime, the process goes pretty quick, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.
Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water to and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Tofu & Shiitake Stir-fry with Soba Noodles

February 12, 2014 by Epicurean Vegan

This is such an easy and tasty dinner to throw together—as long as you remember to give the veggies time to marinate. Even it’s just an hour, that’s quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.

INGREDIENTS
Marinade:
1/2 C tamari
2 Tbs brown rice vinegar
2 tsp agave
2 tsp sesame seed oil
2 Tbs sherry
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced
1 Tbs ginger root, grated
1/2 C green onion, sliced
The rest:
8-oz shiitake mushrooms, sliced
14-oz pkg. extra firm tofu, drained, pressed and cubed
3/4 C snowpeas, cut in half
6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
1 Tbs olive oil
2 Tbs arrowroot

DIRECTIONS:
Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.

In a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a 1/3 of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown. Meanwhile, heat the water for the noodles. They’ll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.

When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don’t have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.

Drain the soba noodles and serve with the vegetable mix on top. Enjoy!

Tofu & Shiitake Stir-fry with Soba Noodles

This is such an easy and tasty dinner to throw together---as long as you remember to give the veggies time to marinate. Even it's just an hour, that's quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.

Author: Epicurean Vegan

Ingredients

Marinade:
½ C tamari
2 Tbs brown rice vinegar
2 tsp agave
2 tsp sesame seed oil
2 Tbs sherry
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced
1 Tbs ginger root, grated
½ C green onion, sliced
The rest:
8-oz shiitake mushrooms, sliced
14-oz pkg. extra firm tofu, drained, pressed and cubed
¾ C snowpeas, cut in half
6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
1 Tbs olive oil
2 Tbs arrowroot

Directions

Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.
In a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a ⅓ of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown.
Meanwhile, heat the water for the noodles. They'll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.
When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don't have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.
Drain the soba noodles and serve with the vegetable mix on top. Enjoy!

Wild Rice & Potato Stew with Field Roast

February 6, 2014 by Epicurean Vegan

Can you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

INGREDIENTS:
2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

DIRECTIONS:
In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.

Let it cook a few minutes longer until heated through, then enjoy! (Serves 6)

Wild Rice & Potato Stew with Field Roast

Prep time

10 mins

Cook time

1 hour 5 mins

Total time

1 hour 15 mins

This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!

Author: Epicurean Vegan

Serves: 6

Ingredients

2 Tbs Earth Balance margarine
½ large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg's Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
½ C Tofutti sour cream
¼ C almond milk
3 Tbs flour
¾ tsp Herbs de Provence
Salt and pepper, to taste

Directions

In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes.
Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes.
Add the diced potatoes and cook covered for another 20-25 minutes.
In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup.
Season with the Herbs de Provence, salt, and pepper.
Let it cook a few minutes longer until heated through, then enjoy!

Layered Eggplant with Cashew Cheese

January 21, 2014 by epicureanvegan

This is part lasagna, part eggplant “Parmesan.” I originally set out to make the latter, but I didn’t want to use packaged vegan cheese. Homemade cashew cheese has become a favorite around here, especially with Italian food, so I decided to give it a try with this. The recipe for the cheese is the same from the Butternut Stuffed Shells and I think it turned out delicious! I didn’t soak the cashews very long—maybe just an hour—and it still turned out creamy and smooth. This makes about 6 good-sized portions; great for a larger group, or for having leftovers.

INGREDIENTS:
2 medium eggplant, peeled (a carrot peeler works great) and sliced into 9 thin slices
1 onion, chopped
2 cloves garlic, minced
2 Tbs olive oil
2 14-oz can diced tomatoes (I used the Italian variety), undrained
1/2 C white wine
1 Tbs dried basil
1 tsp oregano
1/4 C flour
2 C panko or breadcrumbs
2 Tbs Italian dried seasoning
1/2 C Ener-G Egg replacer powder
3/4 C almond milk
1/8 C water
Olive oil for frying
Cashew Cheese
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2-3 Tbs almond milk
1 tsp tahini
1/2 Tbs onion powder
1 tsp salt

DIRECTIONS:
To make the cashew cheese, combine all of the ingredients in a food processor and blend until smooth. If you want it thinner, feel free to add more almond milk and/or lemon juice. Set aside.

Preheat oven to 350. In a medium saucepan, heat the olive oil and add the garlic over medium heat. Cook for 2-3 minutes, then add the onion and saute for 7-8 minutes, or until the onions begin to soften and brown. Add the tomatoes, wine, basil, and oregano, stir to combine, and lower heat. Simmer for 15-20 minutes.

While the sauce is cooking, combine the egg-replacer powder with the almond milk and water in a shallow bowl. Do the same with the Italian seasoning and panko, and add the flour to a small bowl.

Dust the entire eggplant slice with flour, cover with a thin layer of egg-replacer, then coat with the panko. Eventually, you might have to add a little more water to the egg-replacer dish in order to cover all 9 slices. In batches, place the eggplant slices in a skillet with enough oil to fry—about 2 minutes each side. Try to avoid flipping the pieces more than once, otherwise, you’ll end up with lots of fried chunks of breading in the skillet.
Place finished slices on a plate lined with paper towels. Repeat process until all 9 slices are done. Next, coat the bottom of an 8×8″ baking dish with a ladle of the tomato sauce. Place 3 slices of the eggplant on the bottom and spread each slice with cashew cheese. Top with sauce, then repeat process.
Cover with foil and bake for 30 minutes. Cut into 6 pieces and enjoy!

Layered Eggplant with Cashew Cheese

This is part lasagna, part eggplant "Parmesan." I originally set out to make the latter, but I didn't want to use packaged vegan cheese. Homemade cashew cheese has become a favorite around here, especially with Italian food, so I decided to give it a try with this. The recipe for the cheese is the same from the Butternut Stuffed Shells and I think it turned out delicious! I didn't soak the cashews very long---maybe just an hour---and it still turned out creamy and smooth. This makes about 6 good-sized portions; great for a larger group, or for having leftovers.

Author: Epicurean Vegan

Serves: 6

Ingredients

2 medium eggplant, peeled (a carrot peeler works great) and sliced into 9 thin slices
1 onion, chopped
2 cloves garlic, minced
2 Tbs olive oil
2 14-oz can diced tomatoes (I used the Italian variety), undrained
½ C white wine
1 Tbs dried basil
1 tsp oregano
¼ C flour
2 C panko or breadcrumbs
2 Tbs Italian dried seasoning
½ C Ener-G Egg replacer powder
¾ C almond milk
⅛ C water
Olive oil for frying
Cashew Cheese
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2-3 Tbs almond milk
1 tsp tahini
½ Tbs onion powder
1 tsp salt

Directions

To make the cashew cheese, combine all of the ingredients in a food processor and blend until smooth. If you want it thinner, feel free to add more almond milk and/or lemon juice. Set aside.
Preheat oven to 350.
In a medium saucepan, heat the olive oil and add the garlic over medium heat. Cook for 2-3 minutes, then add the onion and saute for 7-8 minutes, or until the onions begin to soften and brown. Add the tomatoes, wine, basil, and oregano, stir to combine, and lower heat. Simmer for 15-20 minutes.
While the sauce is cooking, combine the egg-replacer powder with the almond milk and water in a shallow bowl. Do the same with the Italian seasoning and panko, and add the flour to a small bowl.
Dust the entire eggplant slice with flour, cover with a thin layer of egg-replacer, then coat with the panko. Eventually, you might have to add a little more water to the egg-replacer dish in order to cover all 9 slices.
In batches, place the eggplant slices in a skillet with enough oil to fry---about 2 minutes each side. Try to avoid flipping the pieces more than once, otherwise, you'll end up with lots of fried chunks of breading in the skillet.
Place finished slices on a plate lined with paper towels. Repeat process until all 9 slices are done.
Next, coat the bottom of an 8x8" baking dish with a ladle of the tomato sauce.
Place 3 slices of the eggplant on the bottom and spread each slice with cashew cheese.
Top with sauce, then repeat process.
Cover with foil and bake for 30 minutes.
Cut into 6 pieces and enjoy

Creamy Wild Mushroom Risotto

January 9, 2014 by epicureanvegan

Wow, 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.

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

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

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.
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.
Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)

Homemade Fettuccine with a Pesto-Butter Sauce

August 21, 2013 by epicureanvegan

It’s hard to believe we’re nearing the end of August. Right now, I can see a few leaves on the Sumac trees outside my window, already turning red. I feel as though I missed a great deal of our Colorado summer, spending it rather, in different parts of the U.S. (and in one case, another country). We experienced the gorgeous summer days of Victoria, BC, Seattle, San Francisco, a couple balmy days in San Diego, Sacramento, Napa, and finally wrapped up the season’s fun in New York City. I feel truly blessed that I was able to go on these trips with the people I love and adore. This morning, I was reminded of how lucky I am to have such times and that my family and I have our health. A young teacher at my son’s school, passed away last night from cancer. He had just celebrated his one-year anniversary with his wife. I didn’t know him, but he was to be my son’s English teacher this year. My heart goes out to his wife, who is also a teacher at the school. It makes me appreciate even more, the times spent together as a family. One of my favorite times is cooking with the Ninth Grader and the fun we have together making messes in the kitchen. This meal would not have come together without his help; him holding up the sheet of pasta dough while I crank it through the pasta maker. It may have looked like a circus stunt, but the results were nothing less than spectacular.

INGREDIENTS:
Pasta dough:
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Pesto Sauce:
2 to 2-1/2 C fresh basil leaves
1/2 C parsley
2-3 cloves of garlic, minced
1/4 tsp salt
1/8 tsp black pepper
1/8 C lemon juice
1/4 C olive oil
1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
3 Tbs Earth Balance margarine
The rest:
2-3 C mushrooms, sliced
1 C green onions, sliced
1 Tbs olive oil
1 large tomato, diced
1 C walnuts, chopped and toasted

DIRECTIONS:
To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly. Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You’ll want to let the pasta dry up a little. I don’t have any pasta drying racks, so I improvised . . .

These methods worked beautifully. Time-consuming, perhaps, but a necessary step—otherwise, you’ll have a bunch of fettuccine noodles stuck together in one big mess. While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use. To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.

Now would be a good time to get a large pot of salted water boiling. While you’re waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.

Saute 3-5 minutes, depending on how cooked you want the mushrooms to be. Meanwhile, the Ninth Grader toasted the walnuts in a small, dry skillet.

Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky. Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!

Homemade Fettuccine with a Pesto-Butter Sauce

Author: Epicurean Vegan

Serves: 6

Ingredients

Pasta dough:
2 C semolina flour
1 C whole wheat pastry flour
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Pesto Sauce:
2 to 2-1/2 C fresh basil leaves
½ C parsley
2-3 cloves of garlic, minced
¼ tsp salt
⅛ tsp black pepper
⅛ C lemon juice
¼ C olive oil
1 C pine nuts (sunflower seeds, walnuts or almonds would work great, too)
3 Tbs Earth Balance margarine
The rest:
2-3 C mushrooms, sliced
1 C green onions, sliced
1 Tbs olive oil
1 large tomato, diced
1 C walnuts, chopped and toasted

Directions

To make the dough, whisk together the flours and salt. Make a well in the center and pour in the warm almond milk and olive oil. I recommend using your hands to then blend everything together thoroughly.
Transfer to a lightly floured surface and knead for 5 minutes. I divided the dough into fourths and proceeded to feed each section through the pasta maker to make long sheets, then through the fettuccine portion. I found that four hands make this job much easier, if not necessary. You'll want to let the pasta dry up a little.
These methods worked beautifully. Time-consuming, perhaps, but a necessary step---otherwise, you'll have a bunch of fettuccine noodles stuck together in one big mess.
While the pasta drying, make up the pesto. You can also make this earlier in the day to save time. Toss the basil, parsley, oil, lemon juice, garlic, salt, and pepper in a food processor and blend for about a minute. Add the nuts and blend until smooth. Transfer to a covered dish and refrigerate until ready to use.
To make the sauce, I added about half of the pesto and 3 Tbs of Earth Balance to a small saucepan over medium to low heat. Let the butter melt, stirring often.
Now would be a good time to get a large pot of salted water boiling. While you're waiting, heat the one tablespoon of olive oil in a large skillet and add the mushrooms and green onion.
Saute 3-5 minutes, depending on how cooked you want the mushrooms to be.
Meanwhile, toast the walnuts in a small, dry skillet.
Have your dinner plates ready because once the water is boiling, the small batches of pasta will cook quickly. I think I cooked all of the pasta in 4 batches. This recipe will easily feed 6 people. The pasta will stick together if you cook it all at once, so I recommend having everyone dish up as you go. You can also drizzle a little olive oil over the cooked noodles to keep them from getting sticky.
Top each serving with a tablespoon or two of pesto sauce, mushroom mixture, tomatoes, and walnuts. Enjoy!

Meatless Mushroom Ragu

August 1, 2013 by epicureanvegan

Hello! I didn’t forget about all of you; I’ve had a very busy month of traveling. I spent a couple of weeks traveling around Northern California on a little book tour—you can read about it HERE if you’d like. I now get to spend 8 days in New York City this month with my dear friends Kerrie and Nicole! I’ve thrilled to be going on this trip, especially since I’ve never been to the Big Apple. I’m hoping I get a chance to check out some of Alicia Silverstone’s favorite NYC vegan eateries while I’m there. Any recommendations of your own?

In the meantime, I’ve been enjoying not living out of a suitcase for a few days and I finally got back in the kitchen. I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we’re not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day—a real time-saver. There wasn’t much to do the night before, so I threw it all together in about 15 minutes around noon.

INGREDIENTS:
1 Tbs olive oil
1/2 C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

DIRECTIONS:
In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.

Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.

Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.

Serve over cooked pasta and top with fresh basil. Enjoy!

Meatless Mushroom Ragu

I recently picked up The Vegan Slow Cooker Cookbook and decided try the meatless ragu. I made a few changes to the recipe, however. You may not think to haul out the slow cooker during the summer, (let alone for vegan food), but it beats using the oven to heat up the house and we're not regular grill users, so the crock pot is a great idea. The only trouble is that the smell of everything cooking might make you hungry all day. Most of the recipes in the cookbook include instructions for what to prepare the night before and what to prepare the next day---a real time-saver. There wasn't much to do the night before, so I threw it all together in about 15 minutes around noon.

Author: Epicurean Vegan

Serves: 4-6

Ingredients

1 Tbs olive oil
½ C onion, diced small
3 cloves garlic, minced
2 Field Roast sausages, Italian Seasonings flavor, crumbled
1 28-oz can fire-roasted crushed tomatoes, undrained
2 C mushrooms, chopped
Salt and pepper, to taste
1 Tbs balsamic vinegar
3 Tbs port wine
Chopped fresh basil
Optional ingredients: diced zucchini and/or bell pepper
1 lb Rigatoni pasta

Directions

In a large skillet, cook the onion in the olive oil, until the onions are tender, a bout 3-4 minutes.
Transfer the onions to the slow cooker. Next, add the Field Roast to the skillet and over medium heat, saute until browned, 3-4 minutes as well.
Transfer the Field Roast, tomatoes, mushrooms, salt and pepper, vinegar, and wine in the slow cooker and cook on low for 6-8 hours.
Serve over cooked pasta and top with fresh basil. Enjoy!

Quinoa-Rice Salad with Tempeh and “Feta”

July 5, 2013 by epicureanvegan

We had a fabulous July 4th holiday feast with great friends and family. Our friends made these incredible grilled vegetable sandwiches and an outstanding gazpacho! (recipe soon to come, for sure).

Cold quinoa and/or rice salads tend to be ideal for outdoor get togethers, plus, being vegan AND gluten-free, makes it so everyone can enjoy. Granted, there was a lot of prep work for this salad, but you can save yourself some time by making certain things ahead of time. I love the different flavors in this salad, as well as the crunch from the nuts. I made quite a big batch, so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
1/4 C tamari
1 Tbs vegan Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu “feta”: (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
1/4 C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
1/2 C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
1/2 tsp salt

DIRECTIONS:
I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn’t, and I think the salad still turned out great, but it’ll bring out the flavors even more. We’ll start with the feta.

Slice the tofu into 1/2″ slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn’t get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.

Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.

When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.

Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.

Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Quinoa-Rice Salad with Tempeh and "Feta"

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
¼ C tamari
1 Tbs vegan Worcestershire sauce
¼ tsp black pepper
½ tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu "feta": (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
¼ C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
½ C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
½ tsp salt

Directions

I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn't, and I think the salad still turned out great, but it'll bring out the flavors even more. We'll start with the feta.
Slice the tofu into ½" slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn't get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.
Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.
When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.
Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.
Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Stuffed Shells with Butternut Squash and Cashew Cheese

May 28, 2013 by epicureanvegan

A BIG thank you goes out to Luminous Vegans for this outstanding recipe. When I saw it a couple of weeks ago, it immediately bookmarked it. This also reminds me a bit of the Sweet Potato Ravioli I made a while back, which was also a favorite. Everyone loved this—a keeper for sure. The only thing I did different was made a full box of jumbo shells (about 40 shells), otherwise, I followed the recipe as it was. These are not overly squashy tasting, thanks to the amazing cashew cheese. You can make the filling ahead of time and store it in the fridge until ready to use, which is a time saver, but not a must. From start to finish, it took me about an hour and a half of (easy) prep and cook time.

INGREDIENTS:
1 box jumbo shells
1 large butternut squash
1/3 C chives, chopped
1/3 C basil, chopped
salt and pepper
1 jar marinara sauce
Cashew Cheese:
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2 Tbs almond milk (I did add about another tablespoon)
1 tsp tahini (I accidentally used a tablespoon, hence, the extra almond milk, but it all worked out)
1/2 Tbs onion powder
1 tsp salt

DIRECTIONS:
Preheat the oven to 450. Cut the butternut squash in half. Roast for 30-45 minutes. Oven temps and cooking times vary, so check after 30 minutes; the squash should be tender and soft.

Meanwhile, in a food processor, combine all of the cashew cheese ingredients and puree until smooth. Pretty easy. In a medium bowl, combine the chives, basil, squash and about 1/2 to 3/4 C of the cashew cheese.

Season with salt and pepper.

Of course, while all this is going on, boil the shells (10-15 minutes). Once drained, stuff each shell with the filling. Don’t get too heavy handed—you can always add more to any of the shells.

Layer on the jarred marinara sauce. I used about 3/4 of a jar. The rest will be great for a quick spaghetti lunch this week.

Bake at 350 for about 15 minutes. Enjoy!

Stuffed Shells with Butternut Squash and Cashew Cheese

A BIG thank you goes out to Luminous Vegans for this outstanding recipe. When I saw it a couple of weeks ago, it immediately bookmarked it. This also reminds me a bit of the Sweet Potato Ravioli I made a while back, which was also a favorite. Everyone loved this---a keeper for sure. The only thing I did different was made a full box of jumbo shells (about 40 shells), otherwise, I followed the recipe as it was. These are not overly squashy tasting, thanks to the amazing cashew cheese. You can make the filling ahead of time and store it in the fridge until ready to use, which is a time saver, but not a must. From start to finish, it took me about an hour and a half of (easy) prep and cook time.

Author: Epicurean Vegan

Ingredients

1 box jumbo shells
1 large butternut squash
⅓ C chives, chopped
⅓ C basil, chopped
salt and pepper
1 jar marinara sauce
Cashew Cheese:
2 C raw cashews, soaked in water for up to 2 hours, then drained
2 Tbs nutritional yeast
2 Tbs lemon juice
2 Tbs almond milk (I did add about another tablespoon)
1 tsp tahini (I accidentally used a tablespoon, hence, the extra almond milk, but it all worked out)
½ Tbs onion powder
1 tsp salt

Directions

Preheat the oven to 450. Cut the butternut squash in half. Roast for 30-45 minutes. Oven temps and cooking times vary, so check after 30 minutes; the squash should be tender and soft
Meanwhile, in a food processor, combine all of the cashew cheese ingredients and puree until smooth. Pretty easy. In a medium bowl, combine the chives, basil, squash and about ½ to ¾ C of the cashew cheese. Season with salt and pepper.
Of course, while all this is going on, boil the shells (10-15 minutes). Once drained, stuff each shell with the filling. Don't get too heavy handed---you can always add more to any of the shells.
Layer on the jarred marinara sauce. I used about ¾ of a jar. The rest will be great for a quick spaghetti lunch this week.
Bake at 350 for about 15 minutes. Enjoy!

Creamy Dill and Chive Potato Salad

May 13, 2013 by epicureanvegan

What better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we’ll be in the mid-80s this week. Oh well, much better than snow.

INGREDIENTS:
2 lbs red potatoes, cubed
2 tsp Better than Bouillon paste (optional)
6 celery stalks, sliced
1 C green onions, sliced
1/2 C parsley, minced
Sauce:
1/2 C vegan mayo
1/3 C vegan sour cream
2 Tbs Dijon mustard
2 Tbs garlic powder
3 Tbs apple cider vinegar
1/2 C dill, chopped
1/2 C chives, chopped
1 tsp salt
1/2 tsp black pepper

DIRECTIONS:
I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn’t the end of the world; it’ll actually make the salad even creamier (which is actually how mine turned out). It’s all a matter of preference. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.

Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.

I suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

Creamy Dill and Chive Potato Salad

What better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we'll be in the mid-80s this week. Oh well, much better than snow.

Author: Epicurean Vegan

Serves: 8-10

Ingredients

2 lbs red potatoes, cubed
2 tsp Better than Bouillon paste (optional)
6 celery stalks, sliced
1 C green onions, sliced
½ C parsley, minced
Sauce:
½ C vegan mayo
⅓ C vegan sour cream
2 Tbs Dijon mustard
2 Tbs garlic powder
3 Tbs apple cider vinegar
½ C dill, chopped
½ C chives, chopped
1 tsp salt
½ tsp black pepper

Directions

I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn't the end of the world; it'll actually make the salad even creamier (which is actually how mine turned out). It's all a matter of preference.
Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside.
In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.
Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.
I suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

Tofu & Shiitake Stir-fry with Soba Noodles

Wild Rice & Potato Stew with Field Roast

Layered Eggplant with Cashew Cheese

Creamy Wild Mushroom Risotto

Homemade Fettuccine with a Pesto-Butter Sauce

Meatless Mushroom Ragu

Quinoa-Rice Salad with Tempeh and “Feta”

Stuffed Shells with Butternut Squash and Cashew Cheese

Creamy Dill and Chive Potato Salad

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