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Bowties with Homemade Lemony-Basil Pesto

May 2, 2010 by epicureanvegan

Bowties with Homemade Lemony-Basil Pesto -- Epicurean VeganI love pesto–just not how oily the jarred variety can be. I wanted to create my own version with my favorite ingredients and with less oil. This pesto has a fresh, earthy taste that is nothing like the jarred stuff! If you want a little more oil, I suggest swirling the pasta in some olive oil before mixing in the pesto. This recipe makes about 1-1/2 cups and a little goes a long way, so a great way to store it, is freezing it in ice cube trays and using only one cube at a time. This would also be great for cold pasta salads.

INGREDIENTS:
2-1/2 C fresh basil leaves
1/2 C parsley
1 C pine nuts
4 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8-1/4 C lemon juice (depending on how lemony you want it)
1/3 C olive oil
3 Tbs vegan Parmesan

DIRECTIONS:
In a food processor, combine the basil, parsley, garlic, salt, pepper, lemon juice, and olive oil and puree for about a minute. Add the pine nuts and process for another 30-45 seconds, then add the Parmesan cheese and process again to blend well. I sauteed some mushrooms and mixed in about a tablespoon of pesto with single servings of the pasta/mushroom mixture. Delicious!

Bowties with Homemade Lemony-Basil Pesto -- Epicurean Vegan

Filed Under: Dinners, Dressings/Condiments Tagged With: basil, mushrooms, Pasta, pesto

Seitan Meatballs

March 22, 2010 by epicureanvegan

Seitan Meatballs -- Epicurean VeganOne bite and these “meat”balls were an instant favorite that I’ll be making often. They’re actually quite easy to make and prep time was only about 10 mins at the most. The recipe is from Vegetarian Times and includes a sauce recipe, which I didn’t have time for, so I just used jarred sauce. Already looking forward to the leftovers for lunch tomorrow…

INGREDIENTS:
1-16-oz pkg. seitan (I used 2-8oz pkgs of Westsoy’s beef-style seitan–in the red box)
1/2 C pecans
1/2 C whole wheat breadcrumbs (used regular–couldn’t find whole wheat)
1/4 C chopped fresh parsley
1/4 C chopped fresh basil
1/8 tsp dried oregano
3 cloves garlic, minced (1 Tbs)
3 Tbs olive oil, divided
1 tsp low-sodium soy sauce
1 tsp egg replacer powder
16-oz pasta
1 jar of your favorite spaghetti sauce

DIRECTIONS:
Preheat oven to 400. Coat baking sheet with cooking spray (I used foil and sprayed that–baked-on cooking spray is a pain to scrub off of  baking sheets)! Crumble seitan in food processor . Add pecans; pulse to blend.

Seitan Meatballs -- Epicurean VeganTransfer to a bowl. Stir in breadcrumbs, herbs, garlic, 1 Tbs olive oil, and soy sauce. Whisk egg replacer with 1/4 C water until frothy; fold into seitan mixture.

Seitan Meatballs -- Epicurean VeganShape mixture into 18 (I got 20) balls. Place on prepared baking sheet, and brush with remaining 2 Tbs oil.

Seitan Meatballs -- Epicurean VeganBake 20 mins, turning once, or until crusty and lightly browned. I didn’t bother turning them and they turned out great.

Seitan Meatballs -- Epicurean VeganMeanwhile, cook pasta according to package instructions. Drain and divide among serving bowls. Top with sauce and meatballs. Enjoy!

Seitan Meatballs -- Epicurean Vegan

UPDATE: These made GREAT meatball sandwiches!

Filed Under: Dinners Tagged With: basil, Italian, meatballs, parsley, Pasta, pecans, seitan, spaghetti, Vegan, vegetarian

Pasta with Asparagus and Lemon Sauce

February 15, 2010 by epicureanvegan

Pasta with Asparagus and Lemon Sauce -- Epicurean VeganChances are, you already have the ingredients for this light and easy meal. You can also add your favorite other veggies like broccoli, tomatoes or mushrooms. It’s a pretty versatile meal; just customize to suit your veggie tastes. It’s also a breeze to make, so you’ll have time to throw together a salad and maybe even some garlic toasts.

INGREDIENTS:
1-2 Tbs olive oil
2 tsp minced garlic
1/2 C chopped fresh parsley
3/4 C coarsely chopped fresh basil
1/2 C white wine
1/2 C lemon juice
1/4 C soy milk
1 to 1-1/2 tsp red pepper flakes
1 bunch asparagus, chopped into 2″ pieces
8-oz spaghetti

DIRECTIONS:
Steam the asparagus–about 15 mins. Cook pasta according to package instructions.  Heat the olive oil in a medium skillet and add the garlic, parsley and red pepper and cook for 3-4 mins. Add the steamed asparagus and saute for another 3 mins . Add the white wine and lemon juice–simmer until about 1/2 of the juices are cooked off. Stir in the soy milk and cook for 1 min. Stir in basil and cook a few minutes more.

Pasta with Asparagus and Lemon Sauce -- Epicurean VeganToss with the pasta and if desired, top with vegan Parmesan cheese and enjoy!

Filed Under: Dinners Tagged With: asparagus, fast and easy, lemon, Pasta, 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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