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Easy Flatbread

November 6, 2010 by epicureanvegan

Vegan MoFo, Day 6

Easy Flatbread -- Epicurean VeganHow many times have you gone to make a panini or quesadilla and you find there’s no bread? Happens all the time, right? 😉 Well, have no fear, an easy and tasty flatbread is here! The original recipe, from Vegan Planet uses cumin, but I decided to use garlic salt and dried basil. It also called for frying them in a pan, but I opted for baking them.

INGREDIENTS:
2 C flour
1/2 tsp salt
3/4 C water, or as needed (I needed just a smidge less)
Olive oil for brushing
2 Tbs sesame seeds
Garlic salt
Dried basil

DIRECTIONS:
Preheat oven to 400. Using a mixer, combine the flour and salt. Add the water little by little until the dough holds together. Knead until smooth, about 5 minutes. Wrap in plastic and set aside. Divide the dough into 6 pieces.

Easy Flatbread -- Epicurean VeganShape the dough pieces into balls. On a lightly floured surface, roll out each ball to 6″ in diameter. Brush lightly with oil, the sprinkle with sesame seeds, garlic salt, and basil. Place on a lightly greased baking sheet and bake 8-10 minutes.

Easy Flatbread -- Epicurean VeganThe Sixth Grader made a type of grilled cheese with Tofutti slices:

The Husband made a couple of quesadillas in the oven using Daiya cheese, onions, and salsa:

Easy Flatbread -- Epicurean VeganAnd I went with the panini maker using roasted red pepper, Vegan Rella, and some jarred olive tapenade:

Easy Flatbread -- Epicurean Vegan

Enjoy!

Filed Under: Breads, Dinners, Lunches, Vegan MoFo Tagged With: bread, panini, quesadilla, tofutti

Refreshing Gazpacho

August 8, 2010 by epicureanvegan

Refreshing Gazpacho -- Epicurean VeganThis recipe is from my friend, Lauren over at Kitchen Challengers. I’ve never made cold soup before, let alone ate any before and I love it. It was easy to make, flavorful, and refreshing. The only thing I add was a little salt and pepper to taste. Get her recipe here.

I served this with paninis and it made a great meal. Thanks, Lauren!

Refreshing Gazpacho

Filed Under: Soups Tagged With: gazapacho, panini, tomatoes

Vegetable Panini with Pesto

May 19, 2010 by epicureanvegan

Vegetable Panini with Pesto -- Epicurean VeganThis was certainly a learning experience seeing as this is the first time I used my new panini maker. (Try Cuisinart’s Griddler –it was only $50 at Bed Bath & Beyond–and be sure to use their 20% off coupons to save even more–thought it was good deal and I really like this panini maker). So here’s my tip (which you probably can already guess…) slice everything super-duper thin, otherwise, you’ll have way too much spillage (see my pic). Live and learn. Anyway, I can’t wait to try out other ingredients–even a dessert variety! (Stay tuned). . .

INGREDIENTS:
1 large loaf of ciabatta bread will give you about 4 sandwiches:

Vegetable Panini with Pesto -- Epicurean VeganBut try flat bread, or any other kind of thick bread you want
Remember . . . slice very thin:
Red bell pepper
Roasted red peppers
AvocadoMushrooms
Red onion
Tomato
Vegan mozzarella
Other stuff:
Basil pesto, jarred or homemade
Balsamic vinegar
Salt and pepper, to taste
Olive oil

DIRECTIONS:
Lightly brush the outside of each slice of bread with the oil. Pile on the veggies in an order that makes sense to you then drizzle with balsamic vinegar and add the salt and pepper. On the other slice of bread, spread on the pesto and then top the sandwich with it. Place in the panini maker and press down. Obviously, you can easily make these sandwiches on the stove or even on the grill–just don’t overload them with stuff—they’ll be too hard to flip over.

Other combinations:
Portobello mushrooms with vegan mozzarella, pesto and roasted red peppers
Roasted zucchini with pesto, roasted red peppers and muchrooms
Smart Deli Turkey with vegan cheese, horseradish, tomato and avocado
The ideas are pretty endless—you can’t go wrong with your favorite ingredients!
Great served with sweet potato fries:

Vegetable Panini with Pesto -- Epicurean Vegan

Filed Under: Dinners, Lunches Tagged With: ciabatta, mushrooms, panini, pesto, roasted red pepper

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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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