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Potato and Corn Chowder

January 31, 2011 by epicureanvegan

I told you I was going to make soup. Considering it’s quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.

INGREDIENTS:
1 C onion, diced
1 C celery, sliced thin
5 cloves garlic, minced
1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
2 lbs russet potatoes, diced (I used frozen ones)
1 tsp dried rosemary
1 C corn kernels
14-oz coconut milk
4 C vegetable broth
1/2 C nutritional yeast
1-2 Tbs olive oil
Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives

DIRECTIONS:
In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes. Add the garlic and saute another 3 minutes. In a large bowl, whisk together the nutritional yeast and vegetable broth. In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary. Bring to a boil for about 10 minutes. Add the potatoes and corn and simmer 10 minutes. Enjoy!

Potato and Corn Chowder

Considering it's quite cold here in Colorado, soup just hits the spot. I used frozen diced potatoes which made it very easy to prepare. I served this soup with the chive-flecked spud muffins which were an ideal accompaniment.

Author: Epicurean Vegan

Ingredients

1 C onion, diced
1 C celery, sliced thin
5 cloves garlic, minced
1-1/2 tsp Garlic and Wine seasoning or a Mrs. Dash-type seasoning
2 lbs russet potatoes, diced (I used frozen ones)
1 tsp dried rosemary
1 C corn kernels
14-oz coconut milk
4 C vegetable broth
½ C nutritional yeast
1-2 Tbs olive oil
Optional ingredients: shredded vegan cheddar, Tofutti sour cream, fresh chopped chives

Directions

In a large soup pot, heat the olive oil and saute the onions and celery for about 5 minutes.
Add the garlic and saute another 3 minutes.
In a large bowl, whisk together the nutritional yeast and vegetable broth.
In the soup pot, whisk in the coconut milk, then the broth mixture. Add the Garlic & Wine seasoning and rosemary. Bring to a boil for about 10 minutes.
Add the potatoes and corn and simmer 10 minutes. Enjoy!

Colorful Kale and Potato Casserole

November 4, 2010 by epicureanvegan

Oh my gosh, this was delicious!! The flavors of the Field Roast sausage and Vegan Rella, really made this dish. This was the first time I used Vegan Rella’s cheddar flavor and like the mozzarella variety, I was in love at first bite. It is truly the best-tasting vegan cheese out there and it melts like it’s nobody’s biz. Combined with the Field Roast, there’s no need to add any other seasonings, which is always a time and money saver!

INGREDIENTS:
Olive oil
1-1/2 C red potatoes, diced small
1-1/2 C kale, stemmed and chopped
1 Field Roast sausage link, Mexican Chipotle flavor, crumbled
1 C cracker crumbs
1 large tomato, diced
1-1/2 C Vegan Rella, shredded

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat some olive oil and cook the potatoes until they begin to soften and brown. Add the Field Roast and kale and cook a few minutes more, covered, until the kale starts to wilt. Layer the crackers on the bottom of a pie plate and sprinkle some cheeze on the crackers. (Vegan Rella can be pretty sticky, so don’t knock yourself out trying to spread it too much).

Transfer the potato mixture to the pie plate and spread evenly.

Sprinkle on the rest of the cheeze and then the diced tomato.

Cover and bake for 10 minutes. Let sit a few minutes before digging into it. Enjoy! (And btw, thanks, Field Roast for the FB shout out–as you know, I LOVE your products and I’m hoping to get my local health food stores to carry more of them)!

Potato-Spinach Bake and Pesto Pizzas

October 17, 2010 by epicureanvegan

I stared at a bag of small red potatoes, wondering what I should make with them before they go bad (and before getting more tomorrow from our CSA). It’s hard not to think of comfort food when making something with potatoes, so I threw together an easy casserole using stuff just sitting around in the fridge and pantry. I was going to make just regular garlic toast with some pesto butter, but the Sixth Grader had the idea to make little pesto pizzas and they were amazing!

INGREDIENTS:
Olive oil
2 cloves garlic, minced
4-5 C red and/or russet potatoes, diced
5 C fresh spinach, chopped
8-10 mushrooms, quartered
1-1/4 C Tofutti sour cream
1 C vegan cheddar, divided
1/4 C almond milk (or other nondairy milk)
1-1.8 oz pkg. leek soup mix
2 Field Roast Italian Sausage links, diced (optional)
Pesto/tomato pizzas:
2 round flat breads, each cut into fourths
1/4 C pesto
1/3 C Earth Balance margarine
1 /2 large tomato, thinly sliced
3/4 C vegan mozzarella, shredded
Olive oil
Garlic salt

DIRECTIONS:
Preheat oven to 350. Heat olive oil and garlic in a large skillet. Add potatoes and cook until somewhat soft, about 10-15 minutes. In the meantime, combine the sour cream, 1/2 a cup of the cheddar, milk, and the leek soup mix. If using, add the Field Roast to the skillet and cook just a few minutes.

In a large mixing bowl, combine the potato mix, spinach, mushrooms, and sour cream mixture. Pour into a 9×13″ baking dish, cover, and bake for 40 minutes.

Add the rest of the cheese and bake uncovered until cheese melts, about 2-3 minutes.

To make the pesto pizzas, preheat broiler on high. Combine pesto and butter in a small bowl.

Brush flat bread with olive oil and sprinkle with garlic salt. Spread about a tablespoon of pesto onto flat bread pieces, then some cheese and a tomato slice.

Place under the broiler about 3 minutes, or until they begin to brown. Enjoy!

Potato-Leek Breakfast Casserole

October 12, 2010 by epicureanvegan

As some of you may already know, I LOVE to make breakfast stuff, I just don’t always have the time. This morning is rainy and chilly and a good morning to stay in. So since we get lots of vegetables from our CSA, I usually have to have at least one meal a week where I need to raid the refrigerator of on-the-verge produce that needs to get eaten. Oftentimes, its a mixture of stuff you wouldn’t think of putting together, but you’d be surprised how well vegetables get along with each other! Of course, I had to add my favorite go-to protein. . .Field Roast! A shocker, huh? Because of the flavor and spices in the grain meat, there is no need for a long list of spices, plus you’re getting 23 grams of protein per link! If you have the time, this is a great way to start the morning, or serve at brunch.

Cute little potatoes from the CSA–perfect for a dish like this!

INGREDIENTS:
Olive oil
1-1/2 C red potatoes, diced
2 leeks, chopped (mostly white parts, with some green)
1/3 of a napa cabbage, chopped
1/2 a bell pepper, diced (any variety)
1-2 Field Roast sausage links, Mexican Chipotle flavor
Salt and pepper, to taste
1-1/2 C vegan cheddar, shredded and divided (or use a mixture with vegan Jack and cheddar)
1-1/2 to 2 cups hearty cracker crumbs

DIRECTIONS:
Preheat oven to 350. In a 9×13 baking dish, line the bottom with the crackers. I like a hearty cracker that won’t fall apart. I just scoured our pantry and used a variety of leftovers–some stone-ground wheat ones and some Ritz-like ones. I would stay away from Triscuits–they make it too dry. Layer on about 1/2 of the cheddar cheese onto the cracker crust.

In a large skillet, heat about 2 tablespoons of olive oil. Add the potatoes and cook for about 10 minutes, covered. but stirring occasionally. Add the bell peppers and leeks and cook another 5-10 minutes.

Next, add the cabbage and Field Roast. Don’t worry about chopping the cabbage up too small—it will cook down and wilt quite a bit. Season with a little salt and pepper.

When the potatoes are a little soft, but still with some crunch, layer vegetable mixture onto the cracker crust. Top with the rest of the cheese and bake, covered for 20 minutes. If the cheese isn’t melted enough, uncover and bake another 3-4 minutes.

Enjoy!

Vegetable Soup

August 10, 2010 by epicureanvegan

I have been craving soup for two days now and since I’m not big on the canned variety, I finally made my own fresh batch. It was exactly what I’ve been needing. This has got me all geared up for fall soup season!

INGREDIENTS:
8 C vegetable broth (you can substitute up to 3 cups with water if you wish)
3 organic potatoes, peeled and diced
1 large carrot, peeled and sliced thin
3 celery stalks, sliced thin
1 small onion, diced
6 mushrooms, sliced thin
1/2 C white wine
1/3 C fresh parsley, chopped
2 Tbs fresh chives, chopped
1-1/2 Tbs fresh oregano, chopped
1 tsp dried tarragon
1 Tbs dried minced onion
1 Tbs garlic powder
Salt and pepper, to taste
DIRECTIONS:

In a large soup pot, bring the broth to a boil. Add the potatoes, carrots, onion and celery. Cook for about 20-25 minutes, or until the potatoes, carrots, and celery soften. Add the mushrooms, fresh herbs, tarragon, garlic powder, salt, pepper, and wine; cook another 5-8 minutes. Voila! You’re done and ready to enjoy!

Breakfast Frittata

June 23, 2010 by epicureanvegan

I absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:
Crust:
1 small pkg. sliced mushrooms (about 1-1/2 cups)
1 small onion, diced
3/4 C crackers, broken into medium-sized pieces
1 garlic clove, minced
Olive oil
A couple dashes of: thyme, rosemary, parsley, and smoked paprika
Filling:
I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.
Salt and pepper to taste
Vegan cheddar, shredded

DIRECTIONS:
Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

In the same pan, saute the potatoes, cabbage, and bell pepper.

Season with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Then another layer of cheese. (Moe came to investigate what I was doing):

Bake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!

Creamy, Tangy Potato Salad

June 12, 2010 by epicureanvegan

I’ve always loved potato salads, but never realized how boring they had all been until I tried this recipe. (My mom’s recipe is an exception 🙂 ) Plus, those made with mayo (vegan or not) can be a bit questionable at those July 4th picnics). I made some tweaks to the original recipe which consists of making a French dressing. I used only half of the dressing recipe because it made a lot more than I thought, but that’s okay. I can keep the rest as a dressing for a green salad. I would suggest that, or halving the dressing recipe, or add more potatoes (which I did already, but next time I’ll do even more potatoes).

INGREDIENTS:
5-6 cups organic potatoes (russet or Yukon Gold), peeled and diced
1 small leek, chopped small
1 green bell pepper, chopped small
Salt and pepper, to taste
Dressing:
1 C canola oil
1/4 C white vinegar
1/4 C lemon juice
1/2 pkg silken tofu, soft or firm
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp paprika

DIRECTIONS:
Boil potatoes for about 10-12 minutes. Drain, rinse and chill in the refrigerator. This can take a while, so if you’re in a hurry, run them under cold water for a bit. Add the leeks and bell pepper to the potatoes.

For the dressing, put tofu in a food processor and blend smooth. In a small bowl, whisk together oil, vinegar, lemon juice, salt, dry mustard, and paprika. Add oil mixture to the tofu and blend well until smooth.

Again, I recommend adding the dressing a little at a time to the potato mixture to reach the desired amount. Using a rubber spatula, fold the dressing into the potato mixture. Season with salt and pepper and enjoy!

Potato-Leek Soup

February 28, 2010 by epicureanvegan

This is an all-time favorite that is really simple and always delicious. It’s incredibly easy to prepare by using a food processor or even an immersion blender. The recipe is simple and a great base for then adding other ingredients such as veggie ham, peas, carrots or other herbs of your choice. You can also puree it to your desired consistency. I like this soup with some chunkiness to it, but feel free to blend away if you want it creamier.

INGREDIENTS:
2 lbs Yukon Gold potatoes, peeled and cut into 1/2″ pieces
4 leeks, thinly sliced
3 Tbs Earth Balance
4 C vegetable broth
1 tsp salt
1/4 tsp white pepper
1-1/2 C soy milk (or other non dairy milk)
Fresh chives, chopped (optional)
Tofutti sour cream (optional)
Vegan cheddar, shredded (optional)

DIRECTIONS:
In a large soup pot, saute the leeks in the Earth Balance for 5-7 minutes, or until the leeks are soft and tender.

Add the potatoes, broth, salt and pepper. Bring to a boil, then reduce heat and cover. Simmer for 20 mins.

Remove from heat and in batches, scoop out (broth and all) into a food processor and add about a 1/4 to 1/2 C of soy milk. Now…like mashed potatoes, I like my potato soup with chunks of potato–none of this smooth whipped stuff. So…where you stand on the potato-texture debate, will determine how long you process the soup. For me, I just whirl it around for about 3-5 seconds–just enough to mix it all together and be left with small chunks. Otherwise, whirl away until you’ve reach your desired consistency. I then transfer each batch to a large bowl. Repeat the previous steps and then transfer back into the soup pot. I like to serve a bowl of this with a dollop of sour cream and some chopped chives. A little vegan cheddar cheese never hurts though. Enjoy!

Herb-Roasted Potatoes

January 21, 2010 by epicureanvegan

These are great for a side dish or if you’re like me, just to have a plateful! Feel free to vary up the spices to your liking; this is a basic recipe for roasting potatoes. The options for seasonings are pretty endless.

INGREDIENTS:
10 small russet potatoes, scrubbed (not peeled) and cut into large wedges
1/3 C olive oil
1 1/2 Tbs garlic salt
1 tsp dried thyme
2 tsp dried rosemary
1 tsp dried marjoram
1/2 tsp black pepper
2 Tbs lemon juice

DIRECTIONS:
Preheat oven to 400. In a large bowl, combine oil and potatoes, toss to coat. In a small bowl, combine garlic salt, thyme, rosemary, marjoram, pepper and lemon juice. If you want a spicy kick, add 1/4 tsp cayenne red pepper. Combine well, pour over potatoes and coat thoroughly. Line a large baking sheet with foil and evenly spread potatoes on pan. Bake for 30 mins. Enjoy!

Potato and Corn Chowder

Colorful Kale and Potato Casserole

Potato-Spinach Bake and Pesto Pizzas

Potato-Leek Breakfast Casserole

Vegetable Soup

Breakfast Frittata

Creamy, Tangy Potato Salad

Potato-Leek Soup

Herb-Roasted Potatoes

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