Epicurean Vegan

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Sweet & Salty Granola Trail Mix

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Sweet and Salty Granola Trail Mix -- Epicurean VeganThis is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It’s so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid’s lunchbox, or while you’re at your desk.

INGREDIENTS:
2 C old fashioned oats
1 C coconut flakes
1/2 C wheat germ
1 C raw and unsalted cashews
1 C raw and unsalted walnuts
1/2 C raw and unsalted almonds
1/2 C raw and unsalted pecans
1/2 C unsalted pepitas
1/3 C brown rice syrup
1/2 C unsweetened almond milk
1/4 C olive oil
1 tsp salt, plus some for sprinkling
1-1/2 C dried fruit (I like this organic mix from Costco)
1 C vegan dark chocolate chips

Sweet and Salty Granola Trail Mix -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
Sweet and Salty Granola Trail Mix -- Epicurean Vegan

In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
Sweet and Salty Granola Trail Mix -- Epicurean VeganBake for 45-50 minutes, or until slightly browned. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit. Let the mixture cool before stirring in the chocolate chips. Enjoy!

Sweet & Salty Granola Trail Mix
 
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This is an excellent snack filled with lots of healthy protein and a great blend of sweet and salty. It's so easy to make, and I guarantee a lot healthier than the bagged or bulk varieties in the store. No overdose of sodium or preservatives, plus, you can tailor it to your tastes. This is the perfect snack to take up hiking, packed in your kid's lunchbox, or while you're at your desk.
Author:
Serves: 6 cups
Ingredients
  • 2 C old fashioned oats
  • 1 C coconut flakes
  • ½ C wheat germ
  • 1 C raw and unsalted cashews
  • 1 C raw and unsalted walnuts
  • ½ C raw and unsalted almonds
  • ½ C raw and unsalted pecans
  • ½ C unsalted pepitas
  • ⅓ C brown rice syrup
  • ½ C unsweetened almond milk
  • ¼ C olive oil
  • 1 tsp salt, plus some for sprinkling
  • 1-1/2 C dried fruit (I like this organic mix from Costco)
  • 1 C vegan dark chocolate chips
Directions
  1. Preheat oven to 300. Line a large cookie sheet (preferably with sides) with parchment paper; set aside. In a large bowl, combine the oats, coconut, wheat germ, nuts, and pepitas.
  2. In a small mixing bowl, whisk together the brown rice syrup, almond milk, oil, and 1 tsp salt. Pour over the nut mixture and blend well with a rubber spatula.
  3. Transfer the mix to the lined cookie sheet and spread out in an even layer. Sprinkle with salt.
  4. Bake for 45-50 minutes, or until slightly browned.
  5. Let it cool for a few minutes, then pour into a large bowl. Try not to break up the clusters too much and gently stir in the dried fruit.
  6. Let the mixture cool before stirring in the chocolate chips. Enjoy!

 

Stuffed Dates

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Stuffed Dates -- Epicurean VeganHappy holidays! The last couple of days have consisted of family and friend get-togethers, which means lots of great food. Christmas Eve was an appetizer night, so I brought the amazing Fiesta Taco Potato Crisps from The Oh She Glows Cookbook, and my spinach dip. For Christmas breakfast, we feasted on our favorite Hash Brown Casserole and the Easy, Vegan Cinnamon Rolls. We had a wonderful dinner at our neighbor’s last night with a variety of vegan soups and the Festive Kale Salad from The Oh She Glows Cookbook. I brought the famous Party Cheese Ball, Pesto Potato Bread, Bourbon Balls, and these incredible Stuffed Dates. Talk about a food festivus! I always thought I didn’t like dates, but I think that’s because I’ve only had them pureed in something, and I’m not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn’t find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit—it’s that easy.

Stuffed Dates -- Epicurean VeganI had made two batches of cashew cream (one for the potato crisps; one for these) and divided the batches into these handy, dandy squeeze bottles. I finally got smart and picked up a couple. They made the process for the potato crisps and these stuffed dates sooooo much easier—and faster!
Stuffed Dates -- Epicurean Vegan

These dates are stuffed with cashew cream, an almond or pecan, and topped with orange zest. You can’t go wrong. You can easily change them up; imagine the possibilities!

INGREDIENTS:
40-45 dates, pitted or not
1 to 1-1/2 C roasted almonds and pecans
Zest from one large orange
1 C cashews
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
To make the cashew cream, soak the cashews in water for at least 4 hours, or if you’re short on time, pour boiling water over them in a bowl and let soak an hour. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.

Squeeze about 1/2 a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you’ve filled all of the dates. Refrigerate until ready to serve. Enjoy!

Stuffed Dates
 
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I always thought I didn't like dates, but I think that's because I've only had them pureed in something, and I'm not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn't find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit---it's that easy.
Author:
Ingredients
  • 40-45 dates, pitted or not
  • 1 to 1-1/2 C roasted almonds and pecans
  • Zest from one large orange
  • 1 C cashews
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. To make the cashew cream, soak the cashews in water for at least 4 hours, or if you're short on time, pour boiling water over them in a bowl and let soak an hour.
  2. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt.
  3. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers.
  4. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.
  5. Squeeze about ½ a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you've filled all of the dates.
  6. Refrigerate until ready to serve. Enjoy!

 

Gluten-Free Granola Bars

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Gluten-Free Granola Bars -- Epicurean VeganThese are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!

INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs quinoa flakes
1/2 C nuts, chopped (I used peanuts and pecans)
1/4 C sunflower seeds
1/4 Cchia seeds
2 Tbs flaxseeds
1/2 C dried fruit, chopped (I used Craisins)
1/2 C dark chocolate chips
3 Tbs almond butter
1 small avocado, peeled and pitted
2 Tbs brown rice syrup
3 Tbs almond milk
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.

Gluten-Free Granola Bars -- Epicurean Vegan

Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8″ baking pan and press the mixture evenly in the dish.

Gluten-Free Granola Bars -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges begin to brown.

Gluten-Free Granola Bars -- Epicurean Vegan

Cool the pan on a rack, then cut into squares. Enjoy!

Gluten-Free Granola Bars
 
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These are packed with nutty love! They're also simple to make and grab while you're on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!
Author:
Ingredients
  • ¾ C quick oats
  • 2 Tbs brown rice flour
  • 2 Tbs quinoa flakes
  • ½ C nuts, chopped (I used peanuts and pecans)
  • ¼ C sunflower seeds
  • ¼ Cchia seeds
  • 2 Tbs flaxseeds
  • ½ C dried fruit, chopped (I used Craisins)
  • ½ C dark chocolate chips
  • 3 Tbs almond butter
  • 1 small avocado, peeled and pitted
  • 2 Tbs brown rice syrup
  • 3 Tbs almond milk
  • 1 tsp vanilla
Directions
  1. Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.
  2. Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8" baking pan and press the mixture evenly in the dish.
  3. Bake for 20-25 minutes, or until the edges begin to brown.
  4. Cool the pan on a rack, then cut into squares. Enjoy!

Buttered Party Mix

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Vegan MoFo, Day 16

Buttered Party Mix -- Epicurean VeganSo easy! And a great way to grab some protein. You can sub in pecans if you’d like—I’m just not a big fan. These are for an artist reception at the Northern Colorado Writers Association that is tonight. I’m also bringing my favorite hummus. The artist happens to be my mother-in-law, watercolorist-extraordinaire.

INGREDIENTS:
4 Tbs Earth Balance margarine, melted
1 Tbs garlic salt
1/2 tsp cayenne, or more for taste
1 C raw, unsalted cashews
1 C raw, unsalted walnuts
1 C raw, unsalted almonds
1/2 C sunflower seeds

DIRECTIONS:
Preheat oven to 300 and line a baking sheet with foil. In a medium bowl, combine the nuts, garlic salt and cayenne. Add the margarine and thoroughly combine. Layer onto the lined baking sheet and bake for about a half an hour. Stir and flip over the nuts. I know, that’s not easy, but you’ll be able to tell which side is which since the cooked side will be dry-looking. Bake another 20-30 minutes. Let cool, then transfer to an air tight container if not eating right away. Enjoy!

Buttered Party Mix -- Epicurean Vegan

Rosemary Roasted Almonds

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Rosemary Roasted Almonds -- Epicurean VeganMy neighbor brought these over the other night and I loved them! There are so many reasons to eat almonds: vitamin E, protein, zinc, iron, and monounsaturated fats. They make the ideal snack because just a handful will satisfy your hunger in between meals. The recipe calls for 2 cups of almonds, but I had about 2-1/2 cups, so I added the extra–they came out perfect! Eat ’em while they’re warm, too.

INGREDIENTS:
1 Tbs finely chopped fresh rosemary
1 Tbs extra-virgin olive oil
1 tsp chile powder
3/4 tsp kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)

DIRECTIONS:
Preheat oven to 325. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325  for 20 minutes or until lightly toasted. Cool to room temperature.

Recipe source: Cooking Light

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