Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Lime n’ Bean Tacos with Field Roast & Bell Peppers

by

Lime n' Bean Tacos with Field Roast and Bell Peppers -- Epicurean VeganIt doesn’t get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they’re less than $1.59 a piece, I’ll hold off. With or without the guac, these make a delicious meal in minutes.

INGREDIENTS:
1 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
1/2 C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

DIRECTIONS:
In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.

Lime n' Bean Tacos with Field Roast & Bell Peppers -- Epicurean VeganAdd the Field Roast and cook another 5 minutes, or until it is heated through. Stir in the beans and cook until they are heated through. Stir in the lime and cilantro.
Lime n' Bean Tacos with Field Roast & Bell Peppers -- Epicurean VeganScoop into the taco shells, add your favorite toppings and enjoy!

Lime n' Bean Tacos with Field Roast & Bell Peppers
 
Print
Prep time
Cook time
Total time
 
It doesn't get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they're less than $1.59 a piece, I'll hold off. With or without the guac, these make a delicious meal in minutes.
Author:
Ingredients
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • ½ yellow onion, sliced
  • 1 red bell pepper, sliced thin, then halved
  • 1 Field Roast sausage link, Chipotle flavor, broken into chunks
  • 1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
  • 2 Tbs lime juice
  • ½ C cilantro, chopped
  • Optional toppings: tomato, avocado, sour cream, cheese, salsa
  • Taco shells, warmed
Directions
  1. In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
  2. Add the Field Roast and cook another 5 minutes, or until it is heated through.
  3. Stir in the beans and cook until they are heated through.
  4. Stir in the lime and cilantro.
  5. Scoop into the taco shells, add your favorite toppings and enjoy!

Mexican Pasta Casserole

by

Mexican Pasta Casserole -- Epicurean VeganI’ve made a similar casserole, but I didn’t have all of the ingredients. I changed things up given what I had to work with. I love how easy and delicious these kinds of casseroles are—they make for the perfect winter meal.

INGREDIENTS:
Sauce:
1  14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded  Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 tsp black pepper
The rest:
2 C uncooked pasta (any variety—I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1  15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

DIRECTIONS:
Preheat oven to 375. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.

DSC07161

Cook for another 3-4 minutes, then add the mushrooms.

IMG_1099

Cook until the mushroom cook down a little—just a couple of minutes.

In a medium bowl, combine all of the sauce ingredients and mix well. Drain the pasta and add it to the skillet, along with the sauce; blend well. Transfer to a 13×9″ baking dish.

Mexican Pasta Casserole -- Epicurean Vegan

Cover and bake for 20-25 minutes. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Mexican Pasta Casserole
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • Sauce:
  • 1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
  • ½ C Tofutti sour cream + any extra for serving on top
  • ¼ C nutritional yeast
  • 1 packet of seasoning mix (taco, burrito or fajita)
  • ½ C shredded Daiya pepper jack cheese
  • ¼ C almond milk
  • 1 tsp salt
  • ½ tsp black pepper
  • The rest:
  • 2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
  • 1 Tbs olive oil (I used chipotle-flavored)
  • 2 cloves garlic, crushed or minced
  • ½ of a bell pepper (any variety---I used orange), chopped
  • ½ C onion, chopped
  • 1-1/2 to 2 C mushrooms, chopped or sliced
  • 1 15 oz can black beans, drained and rinsed
  • 4-5 green onions, sliced
  • 1 C cilantro leaves
  • Optional ingredients: black olives, diced avocados or guacamole
Directions
  1. Preheat oven to 375.
  2. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
  3. Cook for another 3-4 minutes, then add the mushrooms.
  4. Cook until the mushroom cook down a little---just a couple of minutes.
  5. In a medium bowl, combine all of the sauce ingredients and mix well.
  6. Drain the pasta and add it to the skillet, along with the sauce; blend well.
  7. Transfer to a 13x9" baking dish.
  8. Cover and bake for 20-25 minutes.
  9. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Lemony Pan-Fried Chickpeas with Chard

by

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

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

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

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

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

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

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

Vegan Mushroom-Onion Quiche

by

Vegan Mushroom-Onion Quiche -- Epicurean VeganYes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won’t get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it—I guarantee you will come away from it wanting to make positive changes in yours and your kids’ diet.

So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture–just don’t blend as smooth.  The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

INGREDIENTS:
1 prepared 10″ pie crust
3 C (2 12-oz pkgs) firm silken tofu, mashed
3/4 C plain non-dairy milk (I used almond milk)
1/2 C flour (any kind; I used brown rice flour)
1/4 C nutritional yeast
1 tsp salt
1/4 tsp nutmeg
1/4 tsp turmeric
1/8 tsp white pepper
1 Tbs olive or organic canola or safflower oil (I used olive oil)
1-1/2 C finely chopped onions
2 C sliced mushrooms

DIRECTIONS:
Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350.  In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You’ll probably need to scrapes the sides once or twice and continuing blending.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9″ pie crust, so I poured the extra batter into two ramekins.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Vegan Mushroom-Onion Quiche
 
Print
Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won't get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it---I guarantee you will come away from it wanting to make positive changes in yours and your kids' diet. So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture--just don't blend as smooth. The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.
Author:
Ingredients
  • 1 prepared 10" pie crust
  • 3 C (2 12-oz pkgs) firm silken tofu, mashed
  • ¾ C plain non-dairy milk (I used almond milk)
  • ½ C flour (any kind; I used brown rice flour)
  • ¼ C nutritional yeast
  • 1 tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp turmeric
  • ⅛ tsp white pepper
  • 1 Tbs olive or organic canola or safflower oil (I used olive oil)
  • 1-1/2 C finely chopped onions
  • 2 C sliced mushrooms
Directions
  1. Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350. In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.
  2. In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You'll probably need to scrapes the sides once or twice and continuing blending.
  3. Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9" pie crust, so I poured the extra batter into two ramekins.
  4. Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

 

Pasta with Roasted Red Pepper Sauce

by

Pasta with Roasted Red Pepper Sauce -- Epicurean VeganThis recipe is from Vegetarian Times Quick & Healthy 30-Minute  Meals that I picked up at the grocery store. The recipe is actually entitled: Fusilli Bucati Lunghi with Roasted Red Pepper Sauce, but that’s a long title, plus, you can use any pasta you’d like.

It’s full of some really outstanding meals and I like that they’re done in about 30 minutes (ideally). The Sixth Grader loves to cook so I’ve been having him help me in the kitchen as much as possible. For those of you with middle-grade kids, this recipe is a good one to let them do—that is, if you trust them with a sharp knife. 🙂 When the onions made him cry, he didn’t let it detour him—a sure sign of a dedicated chef! There’s some chopping of vegetables involved, plus some simmer time for the sauce, so this recipe definitely took longer than the 30 minutes the magazine claims. 45 minutes was more like it. Regardless, it was still easy and very delicious; something we’d make again. The kid got to partake in the full culinary experience, by not only cooking dinner, but cleaning up when he dropped the leftover sauce container and creating a quite a mess. Ah well, all part of being a master chef.

INGREDIENTS:
2 Tbs garlic-flavored olive oil (I just use regular olive oil and added 2 tsp of minced garlic)
1 C jarred roasted red peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (you’re going to puree this later—we just chopped it)
1 large carrot, finely chopped (Save yourself some time—especially when letting the kids help—and use the food processor)!
8-oz dry fusilli bucati lunghi (or any other pasta you’d like)

DIRECTIONS:

Pasta with Roasted Red Pepper Sauce -- Epicurean Vegan

Look at him go . . . chop chop!

Pasta with Roasted Red Pepper Sauce -- Epicurean VeganWe’d still be in the kitchen if he had to finely chop the carrot by hand. I know it’s an extra thing to clean, but use the food processor.In a large saucepan over medium-high heat, heat the oil (add garlic, if using). Add the peppers, onion, and carrot; saute 5 minutes. Add 3/4 cup of water, cover, and reduce heat to medium-low. Simmer for 20 minutes.

Pasta with Roasted Red Pepper Sauce -- Epicurean VeganMeanwhile, cook the pasta according to package instructions. Remove the sauce from heat. The recipe says to use a hand blender to puree the sauce until smooth. Not having this handy appliance, I used the food processor. Season with salt and pepper, if you’d like.

Pasta with Roasted Red Pepper Sauce -- Epicurean Vegan

Drain pasta and add to saucepan with sauce. Toss well and enjoy!

Grilled Vegetable Fajitas

by

Grilled Vegetable Fajitas -- Epicurean VeganIt’s that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I’ll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

INGREDIENTS:
2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
1/4 C olive oil
1/8 C red wine vinegar
1/8 C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
1/2 tsp garlic salt
1/4 tsp black pepper
1 tsp cumin

DIRECTIONS:
Using a large Zip-loc bag, or bowl, combine all of the vegetables.

Grilled Vegetable Fajitas -- Epicurean Vegan

In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.

Grilled Vegetable Fajitas -- Epicurean VeganOn a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Grilled Vegetable Fajitas -- Epicurean Vegan

Grilled Vegetable Fajitas
 
Print
It's that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I'll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!
Author:
Ingredients
  • 2 bell peppers, sliced
  • 1 large onion, sliced into strips
  • 1 medium zucchini, julienned
  • 2 avocados, diced
  • 1-1/2 C vegan cheese, shredded
  • Tofutti sour cream
  • Salsa
  • Fresh cilantro
  • 6 flour tortillas
  • Marinade:
  • ¼ C olive oil
  • ⅛ C red wine vinegar
  • ⅛ C lime juice
  • 1 tsp dried oregano
  • 1 tsp Ancho chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • 1 tsp cumin
Directions
  1. Using a large Zip-loc bag, or bowl, combine all of the vegetables.
  2. In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.
  3. On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Barley-Stuffed Bell Peppers

by

Barley-Stuffed Bell Peppers -- Epicurean VeganStuffed bell peppers are one of my favorite meals. They’re easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!

INGREDIENTS:
1 C pearled barley
2-1/2 C water or vegetable broth
3 large peppers, or 4 medium ones
1/2 red onion, diced
1/2 C pimentos, diced
6 large mushrooms, diced
1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
2 cloves garlic, minced
1 tsp olive oil
3/4 C vegan cheddar, shredded
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.

Barley-Stuffed Bell Peppers -- Epicurean VeganMeanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.

Barley-Stuffed Bell Peppers -- Epicurean VeganCover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Barley-Stuffed Bell Peppers -- Epicurean Vegan

Barley-Stuffed Bell Peppers
 
Print
Stuffed bell peppers are one of my favorite meals. They're easy and versatile. This time, I decided to try something different: barley. In addition to being high in fiber, barley is also high in selenium, phosphorus, copper and manganese. And also because of its high B vitamin content, it has also shown to help lower cholesterol. Go barley!
Author:
Ingredients
  • 1 C pearled barley
  • 2-1/2 C water or vegetable broth
  • 3 large peppers, or 4 medium ones
  • ½ red onion, diced
  • ½ C pimentos, diced
  • 6 large mushrooms, diced
  • 1 Field Roast sausage, Apple Sage flavor (excellent source of protein)!
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • ¾ C vegan cheddar, shredded
  • ⅓ C Tofutti sour cream
  • Salt and pepper, to taste
Directions
  1. In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
  2. Meanwhile, preheat oven to 375. Cut the tops off the peppers, clean out the innards, wash, and set aside. In a large skillet, heat the olive oil and garlic. Add the onion and Field Roast, which I just chopped up.
  3. Add the mushrooms and cook for about 3 minutes. Add the barley, pimento, cheese, and sour cream. Combine well.
  4. Stuff the peppers with the barley mixture. Press down with every scoop to maximize the full capacity of the pepper 🙂 Place into a baking dish.
  5. Cover and bake for 35 minutes. Uncover and bake another 5 minutes. Enjoy!

Vegetable-Barley Chili

by

Vegetable-Barley Chili -- Epicurean Vegan

This morning, I awoke to this:

And this is how it is now . . . (same day, folks):

Living in Colorado my whole life, I should be used to this kind of schizophrenic weather, but it still amazes me when it happens. The good thing about this morning’s freak snow storm is that it kept me sequestered inside and busy writing. I planned on making just spaghetti for dinner, but like the weather, I switched it up and made this chili. I didn’t have all the ingredients I normally use, but I remember a friend telling me recently, that she uses barley in chili. I decided to give it a whirl. The family actually liked it better than my original chili recipe. If you’re not used to that much fiber (between the beans and the barley) I suggest easing up on the beans, perhaps.

INGREDIENTS:
2 14-oz cans kidney beans, drained and rinsed
28-oz can diced tomatoes
1 small can tomato paste
1 large onion, chopped
1 green bell pepper, diced
3/4 C pearled barley
1 Tbs olive oil
5-6 C water and/or vegetable broth
1 pkg chili seasoning or . . .
Homemade chili seasoning:
1 Tbs Ancho chili powder
2 tsp cumin
1 tsp oregano
1 Tbs dried minced onion
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs ground dried chilies

DIRECTIONS:
Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

Vegetable-Barley Chili
 
Print
Author:
Ingredients
  • 2 14-oz cans kidney beans, drained and rinsed
  • 28-oz can diced tomatoes
  • 1 small can tomato paste
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • ¾ C pearled barley
  • 1 Tbs olive oil
  • 5-6 C water and/or vegetable broth
  • 1 pkg chili seasoning or . . .
  • Homemade chili seasoning:
  • 1 Tbs Ancho chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 Tbs dried minced onion
  • 1 tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 Tbs ground dried chilies
Directions
  1. Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

 

Vegan King Ranch Casserole

by

Vegan King Ranch Casserole -- Epicurean VeganKelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

Vegan King Ranch Casserole -- Epicurean VeganThe great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Vegan King Ranch Casserole -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Vegan King Ranch Casserole -- Epicurean VeganMeanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Vegan King Ranch Casserole -- Epicurean VeganPour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Vegan King Ranch Casserole -- Epicurean VeganPour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Vegan King Ranch Casserole -- Epicurean VeganRepeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole -- Epicurean Vegan

Vegan King Ranch Casserole
 
Print
Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.
Author:
Ingredients
  • 4 Boca Chicken Patties, slightly thawed and diced
  • 1 large red bell pepper, diced
  • 2 medium zucchini, sliced, then quartered
  • 1 small onion, diced
  • 2 tsp olive oil
  • 12 corn tortillas, sliced into strips
  • 1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
  • 1 C fresh cilantro, chopped
  • 1 tsp cumin
  • ½ tsp cayenne
  • Salt and pepper
  • 4 scallions, sliced
  • 1 C black olives, sliced
  • 3 Tbs vegan margarine
  • 3 Tbs flour
  • 1-1/4 C almond milk
  • ¼ tsp nutmeg
  • Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Directions
  1. Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
  2. Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
  3. Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
  4. Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
  5. Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Savory Tofu Spread

by

Savory Tofu Spread -- Epicurean VeganYum. That’s all I really have to say. Okay, really yummy. This is now one of my new favorite appetizer spreads–you would think this is loaded with cream cheese or goat cheese–it’s so creamy and flavorful. Like cookie dough, I’d like to just eat it with a spoon.

INGREDIENTS:
1 medium yellow onion, roughly cut (not sure what this looks like, so I just chopped it up–going in a food processor anyway).
3 whole garlic cloves, peeled
1 tsp salt
3/4 C vegetable broth, divided
1/2 tsp thyme
1/2 tsp sage
1/2 tsp minced fresh rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp ground nutmeg
12 oz extra firm tofu (not silken)
1/4 C light or white miso
1 tsp lemon juice (optional–I added it for a little extra flavor)

DIRECTIONS:
In a saute pan, combine onion, garlic, salt, and 1/4 C vegetable broth until onion starts to soften and turn translucent, about 5 minutes. Add thyme, sage, rosemary, basil, oregano, pepper, nutmeg, and remaining 1/2 cup vegetable broth.

Savory Tofu Spread -- Epicurean VeganCover and cook until liquid evaporates and onion and garlic are very soft and light brown, about 20 minutes (for me, this took only 10 minutes). Remove from heat, and let cool to room temperature.

Savory Tofu Spread -- Epicurean VeganAdd the tofu, miso, and cooled onion mixture to a food processor or blender, and blend until smooth. This is where I added the teaspoon of lemon juice. Makes 2-1/2 cups.

Serve with crackers, hearty bread like toasted slices of a baguette or vegetables. Enjoy!

Recipe source: The Vegan Table

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme