Mashed Cauliflower with Mushroom Gravy

Mashed Cauliflower with Mushroom Gravy -- Epicurean Vegan

We’re not messing around here over at EV headquarters. No, this may not be your typical springtime dish, but does that matter? It’s vegan; it’s savory; it’s divine. You won’t be disappointed. I’ll be clear: these won’t taste like mashed potatoes, but who said mashed cauliflower isn’t fan-freakin-tastic? Lumpy, smooth; you decide. And if you’re feeling sassy, you can even add some vegan sour cream. What are you waiting for?

INGREDIENTS:
Gravy
Half a medium onion, chopped
2-3 garlic cloves
2 Tbs Earth Balance margarine
2 Tbs arrowroot or flour
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp black pepper
1/4 C white wine
2 C vegetable broth
1 Tbs tamari
2 C sliced mushrooms
The rest
Florets from one large head of cauliflower
1/4 C nutritional yeast
1/8-1/4 C unsweetened almond milk
1 Tbs Earth Balance
1/3 C chives, chopped
Salt and pepper
A scoop or two of sour cream (optional)

DIRECTIONS:
Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I’ll give you direction to make the mashed cauliflower, then the gravy.) Drain and return to the pan. Add the Earth Balance and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.
Mashed Cauliflower -- Epicurean Vegan

Stir in the nutritional yeast and chives (and sour cream, if using).
Mashed Cauliflower -- Epicurean VeganCover and keep warm over low heat; stir occasionally.
Mashed Cauliflower with Chives -- Epicurean VeganNow, onto the gravy. Add the onion and garlic cloves to a food processor, and mince.
Mashed Cauliflower and Mushroom Gravy -- Epicurean VeganTransfer to a medium saucepan along with the Earth Balance. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.

Mashed Cauliflower with Mushroom Gravy -- Epicurean Vegan

Next, add the broth, but only about a 1/4 cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
Mashed Cauliflower with Mushroom Gravy -- Epicurean VeganBoom, baby! You are ready to scoop and ladle. Enjoy!
Mashed Cauliflower with Mushroom Gravy -- Epicurean Vegan

Mashed Cauliflower with Mushroom Gravy
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • Gravy
  • Half a medium onion, chopped
  • 2-3 garlic cloves
  • 2 Tbs Earth Balance margarine
  • 2 Tbs arrowroot or flour
  • ½ tsp rosemary
  • ½ tsp thyme
  • ¼ tsp black pepper
  • ¼ C white wine
  • 2 C vegetable broth
  • 1 Tbs tamari
  • 2 C sliced mushrooms
  • The rest
  • Florets from one large head of cauliflower
  • ¼ C nutritional yeast
  • ⅛-1/4 C unsweetened almond milk
  • 1 Tbs Earth Balance
  • ⅓ C chives, chopped
  • Salt and pepper
  • A scoop or two of sour cream (optional)
Directions
  1. Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I'll give you direction to make the mashed cauliflower, then the gravy.)
  2. Drain and return to the pan. Add the Earth Balance and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.Stir in the nutritional yeast and chives.Cover and keep warm over low heat; stir occasionally.
  3. For the gravy, add the onion and garlic cloves to a food processor, and mince.
  4. Transfer to a medium saucepan along with the Earth Balance. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.
  5. Next, add the broth, but only about a ¼ cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
  6. Boom, baby! You are ready to scoop and ladle. Enjoy!

 

Kale & Wild Rice Casserole

Kale & Wild Rice CasseroleI saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Kale & Wild Rice Casserole -- Epicurean VeganRemove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Kale & Wild Rice Casserole -- Epicurean VeganAdd the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
Kale & Wild Rice Casserole -- Epicurean VeganAt this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Kale & Wild Rice Casserole -- Epicurean VeganBake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole
 
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Author:
Serves: 6-8
Ingredients
  • 4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
  • 3 bunches of kale, torn into large pieces
  • 16-oz cremini mushrooms, quartered
  • 2 Tbs Earth Balance margarine
  • 4 cloves garlic, minced
  • 1 Tbs dried thyme
  • ¼ tsp nutmeg
  • ¾ tsp salt
  • ½ tsp black pepper
  • 5 Tbs flour
  • 1 C vegetable broth
  • ½ can coconut milk (I used lite)
  • ¼ C nutritional yeast flakes
  • ½ C Daiya mozzarella shreds
  • 1 Tbs olive oil
  • 1 large white onion, cut into thin slices
  • ½ C panko bread crumbs
Directions
  1. Start with the rice. Cook it according to package instructions.
  2. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
  3. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
  4. Add the kale to the mushrooms and sprinkle with the flour.
  5. Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
  6. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
  7. At this point, preheat the oven to 375 and grease a 9x13" pan.
  8. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
  9. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
  10. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
  11. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
  12. Bake uncovered for 25 minutes. Enjoy!

 

 

 

 

 

Quinoa Stir-fry with Avocado

Quinoa Stir-Fry with Avocado -- Epicurean VeganWell, let’s see if I can still do this; it’s been a while. Sorry for the absence, but I think I’m getting back into the swing of things. Our kitchen counter tops are supposed to arrive today . . . just when I was getting used to the plywood stand-in! I bring you this easy and delicious, gluten-free meal that’s ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It’s a nice change, plus it’s an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

INGREDIENTS:
1 C tri-colored quinoa
1-1/2 C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
1/3 C tamari or soy sauce
1/8 C lime juice
1/2 tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.

Quinoa Stir-Fry with Avocado -- Epicurean VeganNext, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
Quinoa Stir-fry with AvocadoIn a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
Quinoa Stir-fry with Avocado -- Epicurean Vegan

Top individual servings with avocado and enjoy!

Quinoa Stir-fry with Avocado
 
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 C tri-colored quinoa
  • ½ C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves of garlic, minced
  • 2 bell peppers, chopped
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 2 small zucchini, sliced
  • 2 C mushrooms, quartered
  • ⅓ C tamari or soy sauce
  • ⅛ C lime juice
  • ½ tsp sesame oil
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 C unsalted cashews
  • 1 avocado, peeled, pitted and cut into chunks
Directions
  1. In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes.
  2. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
  3. Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
  4. In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside.
  5. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
  6. Top individual servings with avocado and enjoy!

 

Creamy Mushroom Soup

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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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!

 

 

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

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
 
Prep time
Total time
 
Author:
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!

 

 

Pearl Couscous with Kale, Mushrooms and Cashew Pesto

Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganI wanted a fast and healthy lunch, but we were gone over the weekend and the fridge was looking pretty bare, except for some on-the-verge kale and mushrooms and some parsley and cilantro. I was surprised they were still good, and frankly, pretty glad. Thankfully, the farmer’s market is open tomorrow so I can restock. This delicious lunch came together rather fast and would also make a great light dinner. You can use the pearl couscous like I did, but feel free to use any rice or grain that you like. The pesto recipe makes just over a cup and you may have leftovers—great to mix with some cooked pasta for another tasty lunch.

INGREDIENTS:
1-1/2 C vegetable broth
1 C pearl couscous
10 baby portobello mushrooms, sliced
2 bunches of kale, torn into bite-sized pieces
1 tsp olive oil
½ C pepitas
Cashew Pesto
¾ C cashews
2 garlic cloves
1 bunch Italian parsley
1 bunch cilantro
1 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp apple cider vinegar
1/3 C water
Salt and pepper, to taste

DIRECTIONS:
In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganBlend until smooth and scraping the bowl if necessary halfway through.
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean VeganYou can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just 2-3 minutes, or until the veggies soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don’t want to use oil, you can certainly just use water. It’s all about presentation 😉 so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!
Pearl Couscous with Kale, Mushrooms and Cashew Pesto -- Epicurean Vegan

Pearl Couscous with Kale, Mushrooms and Cashew Pesto
 
Prep time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1-1/2 C vegetable broth
  • 1 C pearl couscous
  • 10 baby portobello mushrooms, sliced
  • 2 bunches of kale, torn into bite-sized pieces
  • 1 tsp olive oil
  • ½ C pepitas
  • .
  • Cashew Pesto
  • .
  • ¾ C cashews
  • 2 garlic cloves
  • 1 bunch Italian parsley
  • 1 bunch cilantro
  • 1 Tbs nutritional yeast
  • 2 Tbs lemon juice
  • ½ tsp apple cider vinegar
  • ⅓ C water
  • Salt and pepper, to taste
Directions
  1. In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed.
  2. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients. Blend until smooth and scraping the bowl if necessary halfway through.
  3. You can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just a 2-3 minutes, or until the veggie soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don't want to use oil, you can certainly just use water.
  4. It's all about presentation ;-) so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!

 

Zucchini Noodles with a Macadamia Nut Cream Sauce

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganAs you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes. You  may recall my first zucchini noodle recipe with pesto as sun-dried tomatoes  and I really love my spiralizer . . .
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganThis works fabulous and is so easy to use. I haven’t spiralized any other veggies yet, but it takes only a few minutes to turn small to medium zucchinis into wonderful noodles. Pasta with cream sauce dishes (my favorite!) are notorious for being full of fat and calories (thanks to dairy products) but even cream sauces made with nuts can be up there too, but fortunately, between subbing in zucchini noodles and the fact that nuts are full of healthy fats and calcium, you don’t have to feel guilty about loading your plate with these “noodles.”

INGREDIENTS:
4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
Macadamia Nut Cream Sauce
1 C macadamia nuts
1 large garlic clove
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp apple cider vinegar
1/4 C white wine
1/2 C water
The rest
1-2 tomatoes, diced

DIRECTIONS:
Spiralize your zucchinis into a large bowl and set aside.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganNext, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You’ll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth. Transfer to a small saucepan and heat over low heat until warm—keep an eye on it so it doesn’t burn. Also, if it’s too thick, whisk in some water or vegetable broth.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganIn a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganTransfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganOnce the noodles cook down a bit, add the mushroom and onion mixture and mix together.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganYou can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4-5 small to medium zucchinis
  • 1 Tbs olive oil
  • 1 large white onion, sliced
  • 3 C mushrooms, sliced
  • .
  • Macadamia Nut Cream Sauce
  • .
  • 1 C macadamia nuts
  • 1 large clove garlic
  • 1 Tbs nutritional yeast
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp apple cider vinegar
  • ¼ C white wine
  • ½ C water
  • .
  • The rest
  • .
  • 1-2 tomatoes, diced
Directions
  1. Spiralize your zucchinis into a large bowl and set aside.
  2. Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You'll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth.
  3. Transfer to a small saucepan and heat over low heat until warm---keep an eye on it so it doesn't burn. Also, if it's too thick, whisk in some water or vegetable broth.
  4. In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.
  5. Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
  6. Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
  7. You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

 

 

 

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganHere I go again with the ravioli! Well, these could be like more like perogies, actually. Plus, I also added spinach to the dough which is definitely new for me. I’d been wanting to try that for a while now and I’m so glad I did. I’m already trying to figure out what other vegetables I can use to make pasta with. I made everything up earlier in the afternoon when I had some extra time, so when it came dinnertime, it was easy to throw it all together. The mushroom sauce with truffle oil is the perfect, light sauce for these raviolis; nothing too heavy and thick since the raviolis themselves have got some girth. Between the sauce and the fresh chives in the filling, this meal is packed with flavor and taste.

INGREDIENTS:
Dough:
1-1/2 C semolina flour
1 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
1 C minced spinach (about 4 C of fresh spinach leaves)
Filling:
2 medium potatoes
1 Tbs vegan margarine
1/8 to 1/4 C almond milk
1-2 Tbs fresh chives, chopped
Salt and pepper, to taste
Mushroom-Truffle Sauce:
4 Tbs vegan margarine
2-3 C mushrooms, sliced
5 Tbs flour
1-1/2 to 2 C vegetable broth
Salt and pepper, to taste
2 Tbs truffle oil

DIRECTIONS:
To prepare the dough, whisk together the two flours and salt. Add the olive oil and warm almond milk and blend a little to create large clumps of dough. Add the spinach.

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganBlend well using either a wooden spoon, or your hands.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganKnead on a floured surface for 3-5 minutes. You may need to add more flour; the spinach adds a bit of moisture to the dough. Shape into a ball, wrap with plastic and store in the refrigerator until ready to use.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganYou can go about making the filling two ways: nuke the potatoes in the microwave until they are done, let them cool slightly, then peel them. The other way, is to peel them first, dice them up and boil them in either water or broth until they are tender. I went ahead and microwaved them, but you choose. I then transferred the cooked potato to a medium bowl, mashed them up, then added the margarine, almond milk, chives, salt and pepper. You can also use the food processor to make the potatoes super creamy and whipped, but I’m a lumpy mashed potato kind of girl, so I just used a potato masher for mine.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganTo make the raviolis, I love using my pasta maker and ravioli plate. If anything, I highly recommend the ravioli plate, but you can easily roll the dough out thin enough without using a pasta maker. I usually tell readers to THIS POST for a more detailed description of how to use the ravioli plate, as well as some helpful links. Fill each ravioli with about a teaspoon or so of the potato filling.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganIf you find that the dough is sticking to the ravioli plate (which I did), I recommend lightly spraying the plate with cooking spray and they’ll pop right off next time. I then transferred them to a baking sheet sprinkled with some semolina flour (which keeps the raviolis from sticking to the pan). I ended up with 54 raviolis. These can sit out and dry a little while you prepare the sauce.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganTo make the sauce, saute the mushrooms in the margarine in a small saucepan over medium heat. Add the flour and coat the mushrooms well. Little by  little, add the vegetable broth and stir. Once it starts to thicken, add a little more broth and keep doing that until you’re out of broth. Let it thicken up, but if it seems to be taking a while, turn the heat off, and let the sauce sit. It will get thick.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganNext, bring a large pot of water to a boil and cook the raviolis in 2-3 batches. I often hear that you shouldn’t cook more than 6 or 7 at a time, but I did them in two batches. First of all, they should be served immediately after being removed from the water (3-5 minutes) and second, they tend to stick together if you transfer them to a colander and wait until they’re all cooked before you serve them. I didn’t find any problems with cooking 25 at a time. Do what feels right to you though. If you’re going to cook them in several batches, I recommend oiling a large bowl and use a slotted spoon to transfer the raviolis to the bowl. The oil will help keep them all from sticking to one another.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganLadle some sauce over the raviolis and enjoy!

20140802_205442

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Dough:
  • .
  • 1-1/2 C semolina flour
  • 1 C whole wheat pastry flour
  • ½ tsp salt
  • ¾ C warm unsweetened almond milk
  • 1 Tbs olive oil
  • 1 C minced spinach (about 4 C of fresh spinach leaves)
  • .
  • Filling:
  • .
  • 2 medium potatoes
  • 1 Tbs vegan margarine
  • ⅛ to ¼ C almond milk
  • 1-2 Tbs fresh chives, chopped
  • Salt and pepper, to taste
  • .
  • Mushroom-Truffle Sauce:4 Tbs vegan margarine
  • .
  • 2-3 C mushrooms, sliced
  • 5 Tbs flour
  • 1-1/2 to 2 C vegetable broth
  • Salt and pepper, to taste
  • 2 Tbs truffle oil
Directions
  1. To prepare the dough, whisk together the two flours and salt. Add the olive oil and warm almond milk and blend a little to create large clumps of dough. Add the spinach.
  2. Blend well using either a wooden spoon, or your hands.
  3. Knead on a floured surface for 3-5 minutes. You may need to add more flour; the spinach adds a bit of moisture to the dough. Shape into a ball, wrap with plastic and store in the refrigerator until ready to use.
  4. You can go about making the filling two ways: nuke the potatoes in the microwave until they are done, let them cool slightly, then peel them. The other way, is to peel them first, dice them up and boil them in either water or broth until they are tender. I went ahead and microwaved them, but you choose. I then transferred the cooked potato to a medium bowl, mashed them up, then added the margarine, almond milk, chives, salt and pepper. You can also use the food processor to make the potatoes super creamy and whipped, but I'm a lumpy mashed potato kind of girl, so I just used a potato masher for mine.
  5. To make the raviolis, I love using my pasta maker and ravioli plate. If anything, I highly recommend the ravioli plate, but you can easily roll the dough out thin enough without using a pasta maker. I usually tell readers to THIS POST for a more detailed description of how to use the ravioli plate, as well as some helpful links. Fill each ravioli with about a teaspoon or so of the potato filling.
  6. If you find that the dough is sticking to the ravioli plate (which I did), I recommend lightly spraying the plate with cooking spray and they'll pop right off next time. I then transferred them to a baking sheet that is sprinkled with some semolina flour (which keeps the raviolis from sticking to the pan). I ended up with 54 raviolis. These can sit out and dry a little while you prepare the sauce.
  7. To make the sauce, saute the mushrooms in the margarine in a small saucepan over medium heat. Add the flour and coat the mushrooms well. Little by little, add the vegetable broth and stir. Once it starts to thicken, add a little more broth and keep doing that until you're out of broth. Let it thicken up, but if it seems to be taking a while, turn the heat off, and let the sauce sit. It will get thick.
  8. Next, bring a large pot of water to a boil and cook the raviolis in 2-3 batches. I often hear that you shouldn't cook more than 6 or 7 at a time, but I did them in two batches. First of all, they should be served immediately after being removed from the water (3-5 minutes) and second, they tend to stick together if you transfer them to a colander and wait until they're all cooked before you serve them. Do what feels right to you. If you're going to cook them in several batches, I recommend oiling a large bowl and use a slotted spoon to transfer the raviolis to the bowl. The oil will help keep them all from sticking to one another.
  9. Ladle some sauce over the raviolis and enjoy!

 

Cashew Cheese Risotto

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
 
Prep time
Cook time
Total time
 
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!

 

Creamy Chick’n & Mushroom Soup

Creamy Chick'n and Mushroom Soup -- Epicurean VeganWow, two posts in two days! I’m on a roll! We have had three days of rain, which is great—we need it (my lilac bush loves it):
20140508_164036but it makes me want to hunker down, get cozy and cook something comforting. Soup was in order. I had these chicken-free strips from Beyond Meat, so I decided to go for a hearty, satisfying soup.
Creamy Chick'n and Mushroom Soup -- Epicurean VeganI’ve used this product for enchiladas and thought they’d be great for this soup. I think the strips lose a bit of firmness when boiled, but that didn’t bother me; the flavor was still great. When it comes to fake chicken, I think Beyond Meat is the best tasting and uses the most natural ingredients. They’re not only vegan, but non-GMO, gluten-free, kosher, hormone-free, cholesterol-free, and has 20 grams of protein for every 6 strips. Good stuff, especially great for feeding those omnivores in the family.

INGREDIENTS:
1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.

Creamy Chick'n and Mushroom Soup -- Epicurean VeganAdd the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.
Creamy Chick'n and Mushroom Soup -- Epicurean VeganIn a small bowl, whisk together the sour cream, flour, nutritional yeast and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!