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Zucchini Noodles with a Macadamia Nut Cream Sauce

August 20, 2014 by Epicurean Vegan

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
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
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.
Author: Epicurean Vegan
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!
3.4.3177

 

 

 

Filed Under: Dinners Tagged With: creamy, fast and easy, gluten-free, macadamia nuts, mushrooms, nut sauce, onions, tomatoes, vegetables noodles, zucchini noodles

Creamy Wild Rice Soup

April 11, 2013 by epicureanvegan

Creamy Wild Rice Soup -- Epicurean VeganColorado weather has been staying true to form, showing us just how schizophrenic it can be in the springtime. We’ve had 70 degree days and suddenly, we’re hitting the 20s and getting snow. Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it’s so easy. I have to say, this is probably one of my favorites—rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉

INGREDIENTS:
1 Tbs olive oil
3 cloves garlic, crushed or minced
2-3 celery stalks, sliced thin
1 medium onion, diced
7 C vegetable broth
1 C wild rice mix (I used Whole Foods 365 Everyday brand)
1 large russet potato, peeled and diced
1 carrot, grated
2 bay leaves
Salt and pepper
1 Tbs nutritional yeast
4 Tbs Earth Balance
6 Tbs flour (any variety)
2 C almond milk

Creamy Wild Rice Soup -- Epicurean Vegan

 

DIRECTIONS:
In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.

Creamy Wild Rice Soup -- Epicurean Vegan

Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.

Creamy Wild Rice Soup -- Epicurean Vegan

Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You’ll have a thick, batter-like consistency. Slowly add the almond milk—a little at time—and continue to stir until it is all incorporated and thickens. This shouldn’t take more than 8-10 minutes.

Creamy Wild Rice Soup -- Epicurean Vegan

Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!

Creamy Wild Rice Soup -- Epicurean Vegan

Creamy Wild Rice Soup
 
Print
Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it's so easy. I have to say, this is probably one of my favorites---rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 Tbs olive oil
  • 3 cloves garlic, crushed or minced
  • 2-3 celery stalks, sliced thin
  • 1 medium onion, diced
  • 7 C vegetable broth
  • 1 C wild rice mix (I used Whole Foods 365 Everyday brand)
  • 1 large russet potato, peeled and diced
  • 1 carrot, grated
  • 2 bay leaves
  • Salt and pepper
  • 1 Tbs nutritional yeast
  • 4 Tbs Earth Balance
  • 6 Tbs flour (any variety)
  • 2 C almond milk
Directions
  1. In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.
  2. Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.
  3. Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You'll have a thick, batter-like consistency. Slowly add the almond milk---a little at time---and continue to stir until it is all incorporated and thickens. This shouldn't take more than 8-10 minutes.
  4. Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!
3.4.3177

 

Filed Under: Soups Tagged With: carrots, celery, creamy wild rice, easy, onions, potatoes, roux, vegan rice stew, vegan roux, vegan soup, wild rice, wild rice chowder

Lime and Veggie Fajitas

June 12, 2012 by epicureanvegan

Lime and Veggie Fajitas -- Epicurean Vegan

These colorful fajitas are so quick and easy to make. If you’re like me and tired of the same old fajita seasoning packets, I think you’ll love this change up.

INGREDIENTS:
1 Tbs olive oil (I used chipotle-flavored)
1 large yellow bell pepper, sliced
1 large red bell pepper, sliced
2 C mushrooms, sliced
1 large onion, sliced
1 C fresh cilantro, chopped
Flour tortillas
Seasoning:
1/2 C lime juice
1 ts black pepper
2 garlic cloves, minced
1/8 tsp cumin

DIRECTIONS:
Combine the seasoning ingredients and set aside.

Lime and Veggie Fajitas -- Epicurean Vegan

Heat the olive oil in a large skillet. Add the onions and cook 5-7 minutes, or until slightly tender.

Lime and Veggie Fajitas -- Epicurean Vegan

Add the bell peppers and cook another 12-15 minutes, or until they are softened.

Lime and Veggie Fajitas -- Epicurean Vegan

Stir in the mushrooms. These will cook fast, about 3-4 minutes.

Lime and Veggie Fajitas -- Epicurean Vegan

Stir in the cilantro and lime juice mixture and combine thoroughly. Cook until the sauce is heated through.

Lime and Veggie Fajitas -- Epicurean Vegan

Scoop onto the tortillas and if you’d like, add some Daiya cheese and/or Tofutti sour cream. Enjoy!

Lime and Veggie Fajitas
 
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Author: Epicurean Vegan
Ingredients
  • 1 Tbs olive oil (I used chipotle-flavored)
  • 1 large yellow bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 2 C mushrooms, sliced
  • 1 large onion, sliced
  • 1 C fresh cilantro, chopped
  • Flour tortillas
  • Seasoning:
  • ½ C lime juice
  • 1 ts black pepper
  • 2 garlic cloves, minced
  • ⅛ tsp cumin
Directions
  1. Combine the seasoning ingredients and set aside.
  2. Heat the olive oil in a large skillet. Add the onions and cook 5-7 minutes, or until slightly tender.
  3. Add the bell peppers and cook another 12-15 minutes, or until they are softened.
  4. Stir in the mushrooms. These will cook fast, about 3-4 minutes.
  5. Stir in the cilantro and lime juice mixture and combine thoroughly. Cook until the sauce is heated through.
  6. Scoop onto the tortillas and if you'd like, add some Daiya cheese and/or Tofutti sour cream. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: bell peppers, cilantro, fast and easy, lime fajitas, Mexican, mushrooms, onions, veggie fajitas

Caramelized Onion Dip

December 27, 2010 by epicureanvegan

Caramelized Onion Dip -- Epicurean VeganLove onions? You’ll love this dip. Caramelizing the onions brings out a rich sweetness in them and are ideal for a dip—served hot or cold. Serve with potato chips, veggies or crackers.

INGREDIENTS:
2 lbs yellow onions (about 3 large onions) sliced thin
Salt and pepper, to taste
1 tsp sugar
3 Tbs Earth Balance
1 Tbs olive oil
6 cloves garlic, minced
8-oz Tofutti cream cheese
1/2 C Vegenaise
3/4 C Tofutti sour cream
1/8 tsp nutmeg
1 tsp Worcestershire sauce
2 Tbs fresh thyme, chopped

Caramelized Onion Dip -- Epicurean Vegan

DIRECTIONS:
Over medium heat, melt the Earth Balance in a large skillet. Add the onions and sprinkle with salt and pepper.

Caramelized Onion Dip -- Epicurean VeganCover and cook for about 12 minutes, then stir in the sugar and increase the heat. Cover and continue to cook another 20 minutes, or until the onions are browned and caramel-y.

Caramelized Onion Dip -- Epicurean VeganRemove from heat and let cool. Transfer the onions to a large cutting board and chop them up. You can also use a food processor.

Caramelized Onion Dip -- Epicurean VeganIn a small saute pan, heat the oil and garlic until the garlic begins to brown, then remove from the heat. In a large bowl, combine the cream cheese, Vegenaise, sour cream, nutmeg, garlic, and Worcestershire sauce. Stir in the onions and thyme. Puree half of the dip, then stir back  into the other half.

Caramelized Onion Dip -- Epicurean VeganCover and chill or put transfer to a baking dish and warm. Enjoy!

Filed Under: Appetizers Tagged With: caramelized, dip, onions

Field Roast with a Coq Au Vin Sauce

July 8, 2010 by epicureanvegan

Field Roast with a Coq Au Vin Sauce  -- Epicurean VeganNot only do I love the taste, I have always enjoyed the smell of coq au vin when it cooks. It goes beautifully with a sliced Field Roast and served with a mushroom and herb pilaf.

INGREDIENTS:
6-8 mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 Tbs butter, divided
1 Tbs olive oil
1/2 C red wine
1 C  vegetable broth (plus more for thinning out sauce, if needed)
3 Tbs flour
3 Tbs water
1 Tbs fresh parsley, chopped
Salt and pepper, to taste
1 one-pound Field Roast, thawed if frozen

DIRECTIONS:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add garlic and saute until it starts to pop. Add onion and cook until tender. Add mushrooms and cook for about 3-4 minutes. Add broth and simmer until it reduces a little, then add the wine. Cook for about 5 minutes until it, too, reduces a little. Combine water and flour (it will be pretty thick) and stir into the mushroom mixture. Season with salt, pepper, and stir in parsley.

Field Roast with a Coq Au Vin Sauce  -- Epicurean VeganI then transferred the sauce to a saucepan and kept it warm over low heat. It may thicken up more, so you might want to add some broth to it until you’ve reached the desired consistency. In the same skillet (wipe out with a paper towel) add remaining tablespoon of butter.

Field Roast with a Coq Au Vin Sauce  -- Epicurean Vegan

Place slices of the Field Roast in pan and brown on both sides, about 3-5 to minutes per side. Ladle sauce over a slice or two of the roast and serve with the pilaf. Enjoy!

Filed Under: Dinners Tagged With: coq au vin, Field Roast, mushrooms, onions, pilaf

Personal Pizzas

February 4, 2010 by epicureanvegan

Personal Pizzas -- Epicurean VeganYou can easily make your own dough or use a prepackaged kind, but those typically have egg or milk in them. I have a very basic recipe that I use when I don’t have a lot of time, but if you’re in a pinch and don’t mind a tiny trace of milk, Jiffy makes a good pizza dough mix. When the weather is warm, we love to throw these on the grill.

INGREDIENTS:
Dough:
2 1/2 C flour
1 C hot tap water
2 Tbs quick, dry-active yeast
1/4 tsp salt
1/2 tsp dried rosemary (optional)
The Rest:
Rice mozzarella cheese
1 onion, sliced
black olives
artichoke hearts, diced
3/4 C walnuts, chopped and toasted
1/4 C balsamic vinegar
1-2 Tbs olive oil

DIRECTIONS:
Preheat oven to 375.
Combine all dough ingredients and let rise for about an hour. Punch down and knead for 5 minutes.
Caramelize the onions in olive oil and balsamic vinegar–it will take about 10 mins. In the meantime, toast the walnuts in a dry skillet, about 5-7 mins on medium heat.
Divide dough into 4 small sections, roll out each one to about 6″ in diameter. Butter up a large cookie sheet or pizza pan and place the rolled out pieces on the pan. Stick each piece with a fork several times and bake for 4 mins.
Then layer on the toppings. I start with a tiny bit of rice mozzarella, onions, olives, artichokes, more cheese, then sprinkle with walnuts. Bake 12-15 mins.

Personal Pizzas -- Epicurean VeganI then like to drizzle a little balsamic vinegar on top before devouring! Enjoy!

Filed Under: Breads, Dinners Tagged With: balsamic vinegar, black olives, easy, onions, pizza, Vegan

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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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