Creamy Dill and Chive Potato Salad

Creamy Dill & Chive Potato Salad -- Epicurean VeganWhat better way to welcome spring than making a big bowl of potato salad?! We Coloradans have had enough of cold weather although we should be careful what we wish for because we’ll be in the mid-80s this week. Oh well, much better than snow.

INGREDIENTS:

2 lbs red potatoes, cubed
2 tsp Better than Bouillon paste (optional)
6 celery stalks, sliced
1 C green onions, sliced
1/2 C parsley, minced

Sauce:

1/2 C vegan mayo
1/3 C vegan sour cream
2 Tbs Dijon mustard
2 Tbs garlic powder
3 Tbs apple cider vinegar
1/2 C dill, chopped
1/2 C chives, chopped
1 tsp salt
1/2 tsp black pepper

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

DIRECTIONS:

I whisked together the bouillon paste and water in a large pot for some added flavor, but this is certainly optional. Bring to a boil and add the potatoes. Boil for about 20 minutes, or until they are softened, but still firm. However, you may decide to cook them longer to make a softer salad, just keep in mind, that you could end up with a mashed potato salad, which isn’t the end of the world; it’ll actually make the salad even creamier (which is actually how mine turned out). It’s all a matter of preference. Meanwhile, in a medium bowl, combine the celery, green onions, and parsley; set aside. In a small bowl, whisk together the mayo, sour cream, Dijon, garlic powder, apple cider vinegar, salt, and pepper. Stir in the dill and chives.

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

Once the potatoes are where you want them, drain and rinse with cold water. Transfer to a large bowl and using a rubber spatula, carefully fold in the celery mixture.

Creamy Dill & Chive Potato Salad -- Epicurean Vegan

 

I suppose you could actually combine the celery mixture and the sauce together first to save a step, as well as save the potatoes from being stirred too much. Either way, you get the idea. Fold in the sauce and chill for at least 2 hours, then enjoy!

 

Creamy Wild Rice Soup

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

 

Roman Pasta Soup with Potatoes

Roman Pasta Soup with Potatoes -- Epicurean VeganThis is definitely a carb-lover’s soup! You certainly don’t have to use pasta and potatoes, but I think they work really well together in this soup. I used to make this soup a lot about ten or twelve years ago, but sort of forgot about it, especially since it used real bacon, but like most meat dishes, this one is easy to veganize. It’s incredibly easy to make and versatile, too. I think some chopped kale or mushrooms would be great additions.

INGREDIENTS:

1 Tbs olive oil
2 cloves garlic, minced
3 veggie bacon slices, diced
1 large onion, chopped
1/3 C fresh parsley, chopped
8-9 C vegetable broth
3 medium russet or Yukon Gold potatoes, peeled and diced
2 C pasta shells, uncooked
Black pepper, to taste
Daiya mozzarella

DIRECTIONS:

In a large soup pot, heat the olive oil and garlic. Add the onions and veggie bacon and cook 5 minutes. Stir in the parsley and cook another 2 minutes. Add the potatoes and broth and cook over medium heat about 15 minutes, or until the potatoes are slightly tender. Add the pasta and cook 10 minutes, or until the pasta is cooked through. Season with black pepper and serve with Daiya cheese on top. Enjoy!

Creamy Baked Potato Soup

Creamy Baked Potato Soup -- Epicurean Vegan

I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor—a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.

INGREDIENTS:

Soup:

1/2 C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
1/3 C nutritional yeast
1/4 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped

Garnish:

2 russet potatoes (2 C), diced peeling them is optional
1/2 C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
1/2 C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced


DIRECTIONS:

Begin by making the garnish. Preheat oven to 400. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.

Creamy Baked Potato Soup -- Epicurean Vegan

Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.

Creamy Baked Potato Soup -- Epicurean Vegan

Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.

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Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

Hearty Vegetable Stew

Hearty Vegetable Stew -- Epicurean VeganThe guys went snowboarding yesterday, so I figured this soup would be great for them to come home to. It may not have healed the bruises and bumps, but it did hit the spot. This is much like beef stew but without the cancer-causing, artery-clogging, animal carcass. Yum!

INGREDIENTS:

1 C white onion, chopped
2 Tbs olive oil
2 large cloves of garlic, crushed or minced
1/4 C flour
1 C red wine
7 C vegetable broth
1 Tbs vegan Worcestershire sauce
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 large russet potatoes, peeled and cut into chunks
4-5 celery stalks, sliced
3 large carrots, sliced
2 C mushrooms, quartered
2 Tbs arrowroot
1 Tbs dried minced onion

DIRECTIONS:

In a large soup pot, heat the olive oil and garlic. Add the onions and cook over medium heat until they begin to soften and brown. Stir in the flour and coat the onions well and cook 2 minutes.

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Whisk in the wine and let it simmer for about 2 minutes.

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Whisk in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper, then drop in the bay leaf. Cover and let simmer over low to medium heat for 15-20 minutes.

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Add the potatoes, celery, and carrots and cook 20-25 minutes, or until the veggies soften, but not too much—you don’t want them mushy. Add the minced onions and mushrooms and let them cook down a little—about 5-7 minutes. The soup wasn’t quite as thick as I wanted it, so I mixed together the arrowroot with just over an 1/8 cup of water and then poured it into the soup. As always, it worked like a charm. Enjoy!

Potato-Leek Chowder

Potato-Leek Chowder -- Epicurean VeganI’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas ;-) )

INGREDIENTS:

5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

DIRECTIONS:

In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.

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Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender (any suggestions on brands, anyone?) slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Vegan Potatoes au Gratin

Vegan Potatoes au Gratin -- Epicurean Vegan

We’re a potato-loving crowd around here. We’re certainly loving the leftovers of these, too. I didn’t want to overdo the carbs with this meal, so I steamed some kale and carrots, and had a side of fresh fruit salad.

Vegan Potatoes au Gratin -- Epicurean Vegan

INGREDIENTS:
8 russet potatoes, peeled and sliced very thin
3 Tbs vegetable broth or water
1 clove garlic, crushed or minced
2 Tbs arrowroot
1 tsp salt (or Old Bay seasoning)
1/2 tsp black pepper
1/2 tsp dry mustard
1/8 tsp nutmeg
1-1/2 C almond milk
1 C vegan cheddar, shredded and divided
3 slices of bread (the heels of the bread are ideal for this)
3 Tbs Earth Balance, divided
Paprika

DIRECTIONS:

Vegan Potatoes au Gratin -- Epicurean Vegan

Preheat oven to 400. Spread half of the potato slices on the bottom of a 9×13″ baking pan. In a medium saucepan, heat one tablespoon of the Earth Balance and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.

Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.

Vegan Potatoes au Gratin -- Epicurean Vegan

Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of Earth Balance in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.

Vegan Potatoes au Gratin -- Epicurean Vegan

 Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick).

Vegan Potatoes au Gratin -- Epicurean Vegan

Enjoy!

Vegan Twice-Baked Potatoes

Vegan Twice-Baked Potatoes -- Epicurean VeganI should clarify: Once nuked, once baked. This is another kid creation that The Seventh Grader took on. It was one of those nights I forced the family to fend for themselves and this is what the 13-year-old wanted. With very little instruction, he made dinner in about 20 minutes. He a genius. (He takes after me, you know). He may have gotten a little heavy handed with the Tofutti sour cream and (vegan) bacon bits, but who wouldn’t? I stole a bite and wow! He’s cooking next time!

INGREDIENTS: (He made one potato, so I’m giving you the gist–you can figure it out for more than one) ;-)
1 russet potato
1/4 C Tofutti sour cream (my suggested amount)
1 Tbs Earth Balance
1/8-1/4 C Daiya cheddar cheese shreds
Dash or two of garlic salt
Dash (or several) of veggie (TVP-based) bacon bits
Paprika
(I think some chopped chives or green onions would be great, too)

DIRECTIONS:
Preheat oven to 375. Cook the tater in the microwave. (Be sure to fork it several times first). Once it’s soft, cut it in half and scoop out the innards. Be careful not to puncture the skin.

Vegan Twice-Baked Potatoes -- Epicurean Vegan

 Transfer to a bowl and add the other ingredients, except the paprika. Mix together thoroughly.

Vegan Twice-Baked Potatoes -- Epicurean Vegan

Fill each potato skin evenly with the filling.

Vegan Twice-Baked Potatoes -- Epicurean Vegan

Bake for 12-15 minutes. If you want to brown the top, place under the broiler for a minute or two. Enjoy!

Chili Stew

Chili Stew -- Epicurean VeganThe weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It’s also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!

INGREDIENTS:
1 large onion, diced
3 cloves garlic, minced
1 Tbs olive oil
2 medium potatoes, peeled and diced (1/2 C of barley is a good substitute)
1 can black beans, drained and rinsed
1 28-oz can diced tomatoes, drained
4 C low-sodium vegetable broth
2 C water
1 6-oz can black olives, sliced
1 small can tomato paste|
3 jarred roasted red peppers, diced
1/8 C lime juice|
2-3 Tbs Ancho chili powder
1-1/2 Tbs cumin
1 tsp oregano
Salt and pepper, to taste
4-5 green onions, sliced
Fresh cilantro, chopped
Optional: Daiya cheese, diced avocado, Tofutti sour cream

DIRECTIONS:
Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

Spinach Soup with Basil and Dill

Spinach Soup with Basil and Dill -- Epicurean VeganThis is a delicious and very flavorful soup from Color Me Vegan. I’m not typically a big fan of dill, but it tastes great combined with the basil and spinach. It’s also very simple to make. Even during the summer, I think this soup would be ideal to make because of the abundance of fresh herbs.

INGREDIENTS:
3 medium potatoes, peeled and diced
2 medium onions, chopped
5 cloves garlic, minced
6 C vegetable stock (I used 4 and added 2 cup of water)
1 tsp salt
1-1/2 lbs fresh spinach, chopped
1/2 C fresh dill
8 fresh basil leaves, minced
1/2 C nondairy milk
1-3 Tbs agave
Juice from one lemon|
Pepper
Tofutti sour cream, optional

DIRECTIONS:
In a large soup pot, combine the onions, potatoes, garlic, broth, and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Spinach Soup with Basil and Dill -- Epicurean Vegan

In a food processor or blender, puree the soup with the spinach, dill, and basil. I had to do this in two batches. Blend until smooth. Return it to the soup pot and add the milk, agave, and 1/2 the lemon (add more if needed).

Spinach Soup with Basil and Dill -- Epicurean Vegan

Warm the soup up, but don’t bring it to a boil. Season with salt and pepper and serve with a dollop of sour cream on top! Enjoy!