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Summertime Fruit and Greens Salad

September 8, 2013 by epicureanvegan

Summertime Fruit and Greens Salad -- Epicurean Vegan

I was needing to bring a dish to an outdoor potluck and The Ninth Grader actually had this idea and it sounded pretty good, so I went to work in the kitchen. Not only was it gone by the end of the night, I’ve already emailed the recipe to those who requested it. It has a light, tangy dressing that is perfect for a summertime get together.

INGREDIENTS:
Dressing:
1/8 C + 1 Tbs olive oil
1 Tbs + 1/2 tsp balsamic vinegar
3/4 tsp red wine vinegar
1/2 tsp lemon juice
1/2 tsp lime juice
1/2 tsp sugar
1 Tbs poppy seeds
Salad:
8 C greens, chopped (I used iceberg and green leaf)
2 15-oz cans mandarin oranges, drained|
2 6-oz containers raspberries
1 C Craisins
1 C pomegranate seeds
1 C walnuts, chopped

DIRECTIONS:
In a small bowl, whisk together the dressing ingredients. In a large bowl, combine the greens.

Summertime Fruit and Greens Salad -- Epicurean VeganCarefully fold in the fruit and walnuts, then drizzle the dressing on top.

Summertime Fruit and Greens Salad -- Epicurean VeganAgain, gently fold or toss the salad to incorporate the dressing. Enjoy!

Summertime Fruit and Greens Salad -- Epicurean Vegan

Summertime Fruit and Greens Salad
 
Print
I was needing to bring a dish to an outdoor potluck and The Ninth Grader actually had this idea and it sounded pretty good, so I went to work in the kitchen. Not only was it gone by the end of the night, I've already emailed the recipe to those who requested it. It has a light, tangy dressing that is perfect for a summertime get together.
Author: Epicurean Vegan
Serves: 8-10
Ingredients
  • Dressing:
  • ⅛ C + 1 Tbs olive oil
  • 1 Tbs + ½ tsp balsamic vinegar
  • ¾ tsp red wine vinegar
  • ½ tsp lemon juice
  • ½ tsp lime juice
  • ½ tsp sugar
  • 1 Tbs poppy seeds
  • Salad:
  • 8 C greens, chopped (I used iceberg and green leaf)
  • 2 15-oz cans mandarin oranges, drained|
  • 2 6-oz containers raspberries
  • 1 C Craisins
  • 1 C pomegranate seeds
  • 1 C walnuts, chopped
Directions
  1. In a small bowl, whisk together the dressing ingredients.
  2. In a large bowl, combine the greens.
  3. Carefully fold in the fruit and walnuts, then drizzle the dressing on top.
  4. Again, gently fold or toss the salad to incorporate the dressing. Enjoy!
3.4.3177

Filed Under: Sides Tagged With: fast and easy, fruit salad, light salad, Mandarin oranges, pomegranate seeds, raspberries, refreshing

Quinoa-Mandarin Stuffed Peppers

April 28, 2012 by epicureanvegan

Quinoa-Mandarin Stuffed Peppers -- Epicurean VeganThe Seventh-Grader was nice enough to share his cold with me. I can’t remember the last time I was out of commission with a cold, and I don’t plan to let this one win. So far, I’ve kept it somewhat at bay with lots of juiced veggies and kale. Never under estimate the healing powers of vegetables. That may be why I was drawn to making these. Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I’m certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini…these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber—an added bonus! And let’s not forget that quinoa is an ideal source of protein, too! Let the healing begin!

Oh, and remember Operation Save Basil from October?

I’m happy to report that it has bounced back beautifully. It looks like there’s room to add another basil plant, but for now, I’m thrilled the basil’s back, baby!

INGREDIENTS:
3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
1 C quinoa
1-15oz can mandarin oranges (look for no sugar added), juice reserved
1 C water
1 tsp tamari
1 Tbs olive oil
2 tsp garlic, minced
1/2 C slivered almonds
1 C mushrooms, sliced
1 small zucchini, sliced then quartered
1/2 C fresh basil, chopped
Salt and pepper, to taste
Sauce:
1 C almond milk
2 Tbs arrowroot
2 Tbs nutritional yeast
2 Tbs yellow miso
dash of nutmeg
dash of garlic salt

DIRECTIONS:
Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.

Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.

Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Once the veggies are tender, remove from the heat and stir in the oranges and basil.

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Stir in the cooked quinoa and evenly fill the pepper halves.

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.

Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn’t burn. Don’t worry about getting the sauce thickened; it’s meant to seep and ooze into the filling. 🙂

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Ladle the sauce over the peppers and enjoy!

Quinoa-Mandarin Stuffed Peppers
 
Print
Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I'm certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini...these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber---an added bonus! And let's not forget that quinoa is an ideal source of protein, too!
Author: Epicurean Vegan
Ingredients
  • 3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
  • 1 C quinoa
  • 1-15oz can mandarin oranges (look for no sugar added), juice reserved
  • 1 C water
  • 1 tsp tamari
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • ½ C slivered almonds
  • 1 C mushrooms, sliced
  • 1 small zucchini, sliced then quartered
  • ½ C fresh basil, chopped
  • Salt and pepper, to taste
  • Sauce:
  • 1 C almond milk
  • 2 Tbs arrowroot
  • 2 Tbs nutritional yeast
  • 2 Tbs yellow miso
  • dash of nutmeg
  • dash of garlic salt
Directions
  1. Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.
  2. Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.
  3. Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.
  4. Once the veggies are tender, remove from the heat and stir in the oranges and basil.
  5. Stir in the cooked quinoa and evenly fill the pepper halves.
  6. Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.
  7. Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn't burn. Don't worry about getting the sauce thickened; it's meant to seep and ooze into the filling.
  8. Ladle the sauce over the peppers and enjoy!
3.4.3177

Filed Under: Dinners Tagged With: almonds, bell pepper, easy, healing foods, Mandarin oranges, mushrooms, protein, quinoa, stuffed peppers, Vegan, vegetarian, zucchini

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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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