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Potato, Bean & Lentil Burritos with Cashew-Curry Sauce

September 8, 2014 by Epicurean Vegan

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIndian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we’re all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn’t decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don’t be scared off by the number of ingredients or pans used in this recipe—everything is quite easy to make. (And you’ll be glad you did!)

INGREDIENTS:
1 C green lentils
3 C vegetable broth
1 Tbs olive oil
2 cloves garlic, minced
1 large red onion, chopped
2 medium russet potatoes
1 15-oz can tri-bean blend (or black beans), drained and rinsed
Cashew-Curry Sauce
3/4 C cashews
1/2 C water, divided
12.3-oz pkg. silken tofu
1/4 C coconut flakes
1/2 tsp cumin
1-1/2 tsp yellow curry powder
3/4 tsp salt
1 Tbs nutritional yeast
Topping
1 tsp olive oil
1 medium zucchini, diced
1 C green onion, sliced
2 tomatoes, diced
1/2 C cilantro, chopped
The rest
6 Flour tortillas

DIRECTIONS:
Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils. While they’re cooking though, I cooked the potatoes the microwave—roughly 8 minutes and then set them aside to let them cool. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown, about 5-7 minutes. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganTo make the sauce, puree the cashews with a 1/4 cup of the water. Next, add the remaining 1/4 cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganIn a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.

Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean VeganYou can stir in the tomatoes and cilantro if you’d like, or keep them separate . To assemble, warm the tortillas in the microwave or steamer. Spread some sauce on the tortilla, add a couple of big scoops of potato filling, roll, then top with a ladle of sauce, some zucchini-green onion mix and some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
Potato, Bean and Lentil Burritos with Cashew-Curry Sauce -- Epicurean Vegan

Potato, Bean & Lentil Burritos with Cashew-Curry Sauce
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Indian curry burritos?! You betcha. These knife-and-fork burritos are a tasty change up from the usual Mexican-style we're all used to. I had a few combination ideas running through my head as I was trying to come up with the recipe . . . potato-zucchini? Lentil-potato? I just couldn't decide, so I went with it all! Tucked inside the warm tortilla are potatoes, lentils, beans and red onion, topped with a cashew-curry sauce, some sauteed zucchini, green onion and finished with tomatoes and cilantro. Don't be scared off by the number of ingredients or pans used in this recipe---everything is quite easy to make. (And you'll be glad you did!)
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 C green lentils
  • 3 C vegetable broth
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 large red onion, chopped
  • 2 medium russet potatoes
  • 1 15-oz can tri-bean blend (or black beans), drained and rinsed
  • .
  • Cashew-Curry Sauce
  • .
  • ¾ C cashews
  • ½ C water, divided
  • 12.3-oz pkg. silken tofu
  • ¼ C coconut flakes
  • ½ tsp cumin
  • 1-1/2 tsp yellow curry powder
  • ¾ tsp salt
  • 1 Tbs nutritional yeast
  • .
  • Topping
  • .
  • 1 tsp olive oil
  • 1 medium zucchini, diced
  • 1 C green onion, sliced
  • 2 tomatoes, diced
  • ½ C cilantro, chopped
  • .
  • The rest
  • .
  • 6 Flour tortillas
Directions
  1. Start with preparing the lentils. In a medium sauce pan, bring the vegetable broth to a boil. (I like to use Better Than Bouillon brand since I can make as much broth as I need without wasting any.) Stir in the lentils, reduce heat to a simmer, cover and let cook for about 25 minutes. I tasted the lentils when there was still a little liquid left and found that they were done, so I just used a fine strainer and drained the lentils.
  2. While they're cooking though, I cooked the potatoes the microwave---roughly 8 minutes and then set them aside to let them cool.
  3. Meanwhile, heat the olive oil in a large skillet and add the garlic; cook 2 minutes. Add the red onion and cook until softened and beginning to brown. Cut the potatoes into chunks and add them to the skillet, along with the beans. Once the lentils are done, stir them into the potato mixture. I then sprinkled with some cumin and curry powder.
  4. To make the sauce, puree the cashews with a ¼ cup of the water. Next, add the remaining ¼ cup of water and the rest of the sauce ingredients. Blend for a good 3-4 minutes or until smooth and creamy. Transfer to a small saucepan and heat over low-medium heat to warm; whisk occasionally.
  5. In a small skillet, heat the olive oil and add the zucchini and green onions; saute over medium heat for 4-5 minutes, or until the veggies soften.You can stir in the tomatoes and cilantro of you'd like, or keep them separate (I know lots of folks who hate warm tomatoes).
  6. To assemble, warm the tortillas in the microwave or steamer. I then spread some sauce on the tortilla, added a couple of big scoops of potato filling, rolled, then topped with a ladle of sauce, some zucchini-green onion mix and then some tomatoes and cilantro. So good! Grab a knife, grab a fork and dig in! Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: beans, cashew-curry sauce, cashews, curry, Curry burritos, easy, Indian, lentils, potato, vegan burritos, vegetarian burritos

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce

August 3, 2014 by Epicurean Vegan

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganHere I go again with the ravioli! Well, these could be like more like perogies, actually. Plus, I also added spinach to the dough which is definitely new for me. I’d been wanting to try that for a while now and I’m so glad I did. I’m already trying to figure out what other vegetables I can use to make pasta with. I made everything up earlier in the afternoon when I had some extra time, so when it came dinnertime, it was easy to throw it all together. The mushroom sauce with truffle oil is the perfect, light sauce for these raviolis; nothing too heavy and thick since the raviolis themselves have got some girth. Between the sauce and the fresh chives in the filling, this meal is packed with flavor and taste.

INGREDIENTS:
Dough:
1-1/2 C semolina flour
1 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
1 C minced spinach (about 4 C of fresh spinach leaves)
Filling:
2 medium potatoes
1 Tbs vegan margarine
1/8 to 1/4 C almond milk
1-2 Tbs fresh chives, chopped
Salt and pepper, to taste
Mushroom-Truffle Sauce:
4 Tbs vegan margarine
2-3 C mushrooms, sliced
5 Tbs flour
1-1/2 to 2 C vegetable broth
Salt and pepper, to taste
2 Tbs truffle oil

DIRECTIONS:
To prepare the dough, whisk together the two flours and salt. Add the olive oil and warm almond milk and blend a little to create large clumps of dough. Add the spinach.

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganBlend well using either a wooden spoon, or your hands.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganKnead on a floured surface for 3-5 minutes. You may need to add more flour; the spinach adds a bit of moisture to the dough. Shape into a ball, wrap with plastic and store in the refrigerator until ready to use.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganYou can go about making the filling two ways: nuke the potatoes in the microwave until they are done, let them cool slightly, then peel them. The other way, is to peel them first, dice them up and boil them in either water or broth until they are tender. I went ahead and microwaved them, but you choose. I then transferred the cooked potato to a medium bowl, mashed them up, then added the margarine, almond milk, chives, salt and pepper. You can also use the food processor to make the potatoes super creamy and whipped, but I’m a lumpy mashed potato kind of girl, so I just used a potato masher for mine.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganTo make the raviolis, I love using my pasta maker and ravioli plate. If anything, I highly recommend the ravioli plate, but you can easily roll the dough out thin enough without using a pasta maker. I usually tell readers to THIS POST for a more detailed description of how to use the ravioli plate, as well as some helpful links. Fill each ravioli with about a teaspoon or so of the potato filling.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganIf you find that the dough is sticking to the ravioli plate (which I did), I recommend lightly spraying the plate with cooking spray and they’ll pop right off next time. I then transferred them to a baking sheet sprinkled with some semolina flour (which keeps the raviolis from sticking to the pan). I ended up with 54 raviolis. These can sit out and dry a little while you prepare the sauce.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganTo make the sauce, saute the mushrooms in the margarine in a small saucepan over medium heat. Add the flour and coat the mushrooms well. Little by  little, add the vegetable broth and stir. Once it starts to thicken, add a little more broth and keep doing that until you’re out of broth. Let it thicken up, but if it seems to be taking a while, turn the heat off, and let the sauce sit. It will get thick.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganNext, bring a large pot of water to a boil and cook the raviolis in 2-3 batches. I often hear that you shouldn’t cook more than 6 or 7 at a time, but I did them in two batches. First of all, they should be served immediately after being removed from the water (3-5 minutes) and second, they tend to stick together if you transfer them to a colander and wait until they’re all cooked before you serve them. I didn’t find any problems with cooking 25 at a time. Do what feels right to you though. If you’re going to cook them in several batches, I recommend oiling a large bowl and use a slotted spoon to transfer the raviolis to the bowl. The oil will help keep them all from sticking to one another.
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce -- Epicurean VeganLadle some sauce over the raviolis and enjoy!

20140802_205442

Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce
 
Print
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
 
Here I go again with the ravioli! Well, these could be like more like perogies, actually. Plus, I also added spinach to the dough which is definitely new for me. I'd been wanting to try that for a while now and I'm so glad I did. I'm already trying to figure out what other vegetables I can use to make pasta with. I made everything up earlier in the afternoon when I had some extra time, so when it came dinnertime, it was easy to throw it all together. The mushroom sauce with truffle oil is the perfect, light sauce for these raviolis; nothing too heavy and thick since the raviolis themselves have got some girth. Between the sauce and the fresh chives in the filling, this meal is packed with flavor and taste.
Author: Epicurean Vegan
Serves: 4-6
Ingredients
  • Dough:
  • .
  • 1-1/2 C semolina flour
  • 1 C whole wheat pastry flour
  • ½ tsp salt
  • ¾ C warm unsweetened almond milk
  • 1 Tbs olive oil
  • 1 C minced spinach (about 4 C of fresh spinach leaves)
  • .
  • Filling:
  • .
  • 2 medium potatoes
  • 1 Tbs vegan margarine
  • ⅛ to ¼ C almond milk
  • 1-2 Tbs fresh chives, chopped
  • Salt and pepper, to taste
  • .
  • Mushroom-Truffle Sauce:4 Tbs vegan margarine
  • .
  • 2-3 C mushrooms, sliced
  • 5 Tbs flour
  • 1-1/2 to 2 C vegetable broth
  • Salt and pepper, to taste
  • 2 Tbs truffle oil
Directions
  1. To prepare the dough, whisk together the two flours and salt. Add the olive oil and warm almond milk and blend a little to create large clumps of dough. Add the spinach.
  2. Blend well using either a wooden spoon, or your hands.
  3. Knead on a floured surface for 3-5 minutes. You may need to add more flour; the spinach adds a bit of moisture to the dough. Shape into a ball, wrap with plastic and store in the refrigerator until ready to use.
  4. You can go about making the filling two ways: nuke the potatoes in the microwave until they are done, let them cool slightly, then peel them. The other way, is to peel them first, dice them up and boil them in either water or broth until they are tender. I went ahead and microwaved them, but you choose. I then transferred the cooked potato to a medium bowl, mashed them up, then added the margarine, almond milk, chives, salt and pepper. You can also use the food processor to make the potatoes super creamy and whipped, but I'm a lumpy mashed potato kind of girl, so I just used a potato masher for mine.
  5. To make the raviolis, I love using my pasta maker and ravioli plate. If anything, I highly recommend the ravioli plate, but you can easily roll the dough out thin enough without using a pasta maker. I usually tell readers to THIS POST for a more detailed description of how to use the ravioli plate, as well as some helpful links. Fill each ravioli with about a teaspoon or so of the potato filling.
  6. If you find that the dough is sticking to the ravioli plate (which I did), I recommend lightly spraying the plate with cooking spray and they'll pop right off next time. I then transferred them to a baking sheet that is sprinkled with some semolina flour (which keeps the raviolis from sticking to the pan). I ended up with 54 raviolis. These can sit out and dry a little while you prepare the sauce.
  7. To make the sauce, saute the mushrooms in the margarine in a small saucepan over medium heat. Add the flour and coat the mushrooms well. Little by little, add the vegetable broth and stir. Once it starts to thicken, add a little more broth and keep doing that until you're out of broth. Let it thicken up, but if it seems to be taking a while, turn the heat off, and let the sauce sit. It will get thick.
  8. Next, bring a large pot of water to a boil and cook the raviolis in 2-3 batches. I often hear that you shouldn't cook more than 6 or 7 at a time, but I did them in two batches. First of all, they should be served immediately after being removed from the water (3-5 minutes) and second, they tend to stick together if you transfer them to a colander and wait until they're all cooked before you serve them. Do what feels right to you. If you're going to cook them in several batches, I recommend oiling a large bowl and use a slotted spoon to transfer the raviolis to the bowl. The oil will help keep them all from sticking to one another.
  9. Ladle some sauce over the raviolis and enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: chives, homemade ravioli, Italian, mushrooms, potato, spinach ravioli, truffle oil, vegan ravioli

Potato-Leek & Broccoli Soup with Tempeh Bacon

February 22, 2014 by Epicurean Vegan

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganWe’ve had some mighty chilly weather lately—mostly in the form of wind, so by evening, we’re ready for a hot soup to warm the bones. This soup is easy to prepare (especially if you have an immersion blender) but if you don’t, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganINGREDIENTS:
5 Tbs Earth Balance Margarine, divided
4 cloves garlic, minced
3 leeks, chopped
4 stalks celery, chopped
2 heads worth of broccoli florets
2.5 lbs russet potatoes, peeled and diced
6 C vegetable broth
1 tsp shallot salt
1/2 tsp black pepper
3/4 tsp Herbs de Provence
1/2 C nutritional yeast flakes
4 Tbs flour
1 C warm almond milk
Daiya cheese shreds, optional

DIRECTIONS:
In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganAdd the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened. Using an immersion blender, blend the soup to your heart’s content . . . you can leave some chunks of potato and broccoli if you’d like. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.  In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

Potato-Leek & Broccoli Soup with Tempeh Bacon
 
Print
This soup is easy to prepare (especially if you have an immersion blender) but if you don't, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.
Author: Epicurean Vegan
Ingredients
  • 5 Tbs Earth Balance Margarine, divided
  • 4 cloves garlic, minced
  • 3 leeks, chopped
  • 4 stalks celery, chopped
  • 2 heads worth of broccoli florets
  • 2.5 lbs russet potatoes, peeled and diced
  • 6 C vegetable broth
  • 1 tsp shallot salt
  • ½ tsp black pepper
  • ¾ tsp Herbs de Provence
  • ½ C nutritional yeast flakes
  • 4 Tbs flour
  • 1 C warm almond milk
  • Daiya cheese shreds, optional
Directions
  1. In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.
  2. Add the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened.
  3. Using an immersion blender, blend the soup to your heart's content . . . you can leave some chunks of potato and broccoli if you'd like.
  4. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.
  5. In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly.
  6. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!
3.4.3177

Filed Under: Soups Tagged With: blended soup, broccoli, cream of potato broccoli soup, easy, leek, potato, vegan creamy soup

Pesto-Potato Soup

October 9, 2012 by epicureanvegan

Pesto-Potato Soup -- Epicurean VeganI told you I’d find a way to use the pesto—or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I’ve made small changes during the half a dozen times I’ve made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.

INGREDIENTS:
4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional

DIRECTIONS:
In a large soup pot, whisk together the bouillon base with 6 cups of water. Add the celery and onions and bring to a boil. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it’s too watery, you’ll want to drain some of the liquid. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You’ll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

Pesto-Potato Soup -- Epicurean Vegan

Pesto-Potato Soup
 
Print
I told you I'd find a way to use the pesto---or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I've made small changes during the half a dozen times I've made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.
Author: Epicurean Vegan
Ingredients
  • 4-5 C potatoes, peeled and diced
  • 2 C celery, sliced
  • 1 C onion, diced
  • 4 tsp Better than Bouillon vegetable base
  • 4 Tbs Earth Balance margarine
  • 6 Tbs flour
  • 2 C almond milk
  • 2 Tbs basil pesto
  • Salt and pepper, to taste
  • Vegan cheddar shreds, optional
Directions
  1. In a large soup pot, whisk together the bouillon base with 6 cups of water.
  2. Add the celery and onions and bring to a boil.
  3. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it's too watery, you'll want to drain some of the liquid.
  4. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You'll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes.
  5. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!
3.4.3177

 

 

Filed Under: Soups Tagged With: celery, chowder, Crash Test Vegetarian, easy, Hearty, pesto, potato, potato chowder, potato soup, Vegan

Chard and Field Roast Skillet

February 15, 2012 by epicureanvegan

Chard and Field Roast Skillet -- Epicurean VeganI really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.

INGREDIENTS:
1 medium potato, peeled and diced small
4 large Swiss chard leaves, (stems discarded), chopped
1 C mushrooms, diced
1-2 Field Roast sausages, crumbled
3 green onions, sliced
Salt and pepper
Olive oil

DIRECTIONS:
In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Chard and Field Roast Skillet -- Epicurean Vegan

Add the Field Roast and cook another 5 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Enjoy!

Chard and Field Roast Skillet
 
Print
I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it's own, or wrapped in a tortilla.
Author: Epicurean Vegan
Ingredients
  • 1 medium potato, peeled and diced small
  • 4 large Swiss chard leaves, (stems discarded), chopped
  • 1 C mushrooms, diced
  • 1-2 Field Roast sausages, crumbled
  • 3 green onions, sliced
  • Salt and pepper
  • Olive oil
Directions
  1. In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.
  2. Add the Field Roast and cook another 5 minutes.
  3. Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes. Enjoy!
3.4.3177

Filed Under: Breakfasts Tagged With: easy, Field Roast, green onion, mushrooms, potato, skillet, Swiss chard

Chive-Flecked Spud Muffins

February 15, 2010 by epicureanvegan

Chive-Flecked Spud Muffins -- Epicurean VeganHmmm..these dinner muffins from 1000 Vegan Recipes cookbook, are so good! They definitely taste best warm with some Earth Balance margarine on them. Easy to prepare, they make the perfect accompaniment to any meal.

INGREDIENTS:
1-3/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C leftover mashed potatoes (If you don’t have mashed potatoes on hand, cook a couple in the microwave and when they cool down, cut in half and scoop out of the skins into a bowl. Mash with soy milk and olive oil or margarine).
1/2 C soy milk
1/4 C canola or grapeseed oil (I just used olive oil)
2 Tbs plus 1 tsp minced fresh chives

DIRECTIONS:
Preheat oven to 400. Lightly oil a 12-cup muffin tin or line with paper liners
In a large bowl, combine flour, baking powder, and salt. In a separate large bowl, combine the mashed potatoes, soy milk, oil and chives, stirring until blended. Pour the wet ingredients into the dry ingredients and mix until just moistened. (It resembled mashed potatoes, actually).

Chive-Flecked Spud Muffins -- Epicurean VeganSpoon batter into muffin cups. Bake for 22-25 mins until golden brown. Serve warm.

Recipe source: 1000 Vegan Recipes

Filed Under: Breads, Sides Tagged With: chives, dairy-free, mashed potatoes, muffins, potato, rolls, Vegan

Pesto Potato Bread

January 21, 2010 by epicureanvegan

Pesto Potato Bread -- Epicurean VeganI can’t tell you how much I LOVE this bread. I’ve made it several times now and it goes great with pasta, soups–pretty much anything, even just for a snack. It smells wonderful, too as it bakes. I’ve never been very good at making yeast breads, but this one always turns out, however, adequate warmth for the bread to rise is crucial. The best place is on the stove top of your oven with your oven on warm. For me, that doesn’t work because my oven is mounted in the wall with the microwave mounted above it. I have found that if my dishwasher happens to be running, the counter top above it gets nice and warm, too. I settled for a sunny spot on the kitchen table.  I also took lots of pictures of the process…and please note, this recipe makes 2 of these beautiful loaves!

INGREDIENTS:
1 C plain soy milk
1 C leftover mashed potatoes
3 Tbs vegan pesto
1 Tbs olive oil
1 1/2 tsp salt
1 tsp sugar
1 pkg active dry yeast (2 1/4 tsp)
1/4 C warm water
4 C all-purpose flour (or you can use bread flour), or more if needed

DIRECTIONS:
In a large saucepan, heat the soy milk until hot but not boiling. Stir in potatoes, pesto, oil, salt and sugar, stirring until well mixed.

Pesto Potato Bread -- Epicurean Vegan(Soy milk mixture and yeast mixture)
Transfer to a large bowl and set aside to cool to room temperature.
In a small bowl, combine the yeast and water, stirring to dissolve the yeast. Let the mixture stand for 10 mins then stir it into the potato mixture. Add about 1/2 of the flour, stirring to combine. Work in the remaining flour to form a soft dough, then transfer to a lightly floured surface.

Pesto Potato Bread -- Epicurean VeganAdd up to 1/2 C of additional flour, if needed.
Knead the dough until it is smooth and elastic, about 8 mins, using additional flour as needed to keep the dough from sticking.

Pesto Potato Bread -- Epicurean VeganPlace the dough in a large (use a pretty large bowl) lightly oiled, turning the dough to coat with oil.

Pesto Potato Bread -- Epicurean VeganCover w/plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour. Test dough by poking it with your finger. It is ready if the indentation from your finger remains.

Pesto Potato Bread -- Epicurean Vegan(After first rising)
Lightly oil a large baking sheet and set it aside. Punch down the dough and turn it out into a lightly floured surface. Knead the dough for 5 mins. Divide the dough in half (use a sharp knife), shape into two round loaves and place them on the prepared baking sheet.

Pesto Potato Bread -- Epicurean VeganCover again with clean plastic wrap or dish towel and let rise for another 45-60 mins.

Pesto Potato Bread -- Epicurean Vegan(After 2nd rising)
Preheat oven to 375 degrees. Uncover dough and use a sharp knife to cut 1 diagonal slash in the top of each loaf. Bake until golden brown, about 25-30 mins. (I think they came out perfect at about 22-23 mins, but every oven is different). The bread is done if it sounds hollow when tapped on the bottom. (I didn’t do this–seemed a bit too much to do to a piping hot loaf of bread). Cool on a wire rack for 30 mins before slicing. (I waited about 15-20 mins and it was so yummy warm)!

Pesto Potato Bread -- Epicurean Vegan

Pesto Potato Bread -- Epicurean VeganRecipe source: 1000 Vegan Recipes

Filed Under: Breads Tagged With: bread, dairy-free, pesto, potato, Vegan, yeast

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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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