Summertime Fruit and Greens Salad

Summertime Fruit and Greens Salad -- Epicurean Vegan

I was needing to bring a dish to an outdoor potluck and The Ninth Grader actually had this idea and it sounded pretty good, so I went to work in the kitchen. Not only was it gone by the end of the night, I’ve already emailed the recipe to those who requested it. It has a light, tangy dressing that is perfect for a summertime get together.

INGREDIENTS:

Dressing:

1/8 C + 1 Tbs olive oil
1 Tbs + 1/2 tsp balsamic vinegar
3/4 tsp red wine vinegar
1/2 tsp lemon juice
1/2 tsp lime juice
1/2 tsp sugar
1 Tbs poppy seeds

Salad:

8 C greens, chopped (I used iceberg and green leaf)
2 15-oz cans mandarin oranges, drained
2 6-oz containers raspberries
1 C Craisins
1 C pomegranate seeds
1 C walnuts, chopped

DIRECTIONS:

In a small bowl, whisk together the dressing ingredients. In a large bowl, combine the greens.

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Carefully fold in the fruit and walnuts, then drizzle the dressing on top.

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Again, gently fold or toss the salad to incorporate the dressing. Enjoy!

Summertime Fruit and Greens Salad -- Epicurean Vegan

Wild Rice and Blueberry Salad

Wild Rice and Blueberry Salad -- Epicurean VeganThis recipe comes from Big Vegan cookbook and I thought, what a great combination of ingredients and flavors. The original recipe calls for raspberry vinegar, but after a long search at the grocery store, I found one bottle . . . for $5.99. The fact that I only needed 2 Tbs, and that I rarely come across recipes that call for this fancy vin, I decided to use rice vinegar. Besides, with the maple syrup, I wonder if the raspberry vinegar would make this salad a tad too sweet. Also, may I suggest you buy wild rice in bulk. I went to a regular grocery store (as opposed to Whole Foods, Vitamin Cottage) and they don’t have much in bulk. I picked up a small box of wild rice, but failed to notice (until I got home) that it’s only 4-oz. I needed 6 for this recipe. Who makes 4-oz boxes of rice?! Who needs only 4 ounces?! For 2.69 a box, I find it ridiculous that it’s under a cup of rice per box.

Wild Rice and Blueberry Salad -- Epicurean Vegan

This reminded me of the hilarious scene in Father of the Bride where Steve Martin loses it in the grocery store over hotdogs and hotdog buns. I think the people at the rice factory, got together with the people at the grocery store, and said, let’s make a small box of rice so that customers have to buy two boxes to reach a cup of rice, thus, leaving them with a little bit of rice left . . . Ok, it’s an exaggeration. Just outsmart the rice people and the grocery store people by buying wild rice in bulk.

Anyhow, this is an outstanding salad. I love the combination of flavors and is very simple to make. It’s got a unique sweet and tangy flavor and great for summer.

INGREDIENTS:

6-oz wild rice
1/4 tsp salt
1/4 C canola oil
2 Tbs raspberry (or rice) vinegar
2 Tbs maple syrup
1 C fresh raspberries
1 C fresh blurberries
2 stalks celery, chopped
3 large green onions, chopped

DIRECTIONS:

Bring 2 cups of water to a boil. Stir in the salt and rice. Let it cook anywhere from 25-45 minutes, or until the water is absorbed. Remove from the heat, cover and let it sit about 10 minutes. Transfer to a bowl and refrigerate until cooled. In a small bowl, whisk the oil, vinegar, and syrup together. It’ll get slightly thick.

Combine the celery and green onions with the rice.

Wild Rice and Blueberry Salad -- Epicurean Vegan

Fold in the berries, then toss with the dressing. Enjoy!

Fruit ‘n’ Phyllo Pie

Fruit 'n' Phyllo Pie -- Epicurean VeganOk, it may look a little boring, but there’s nothing boring about the taste!  This is also great with some non-dairy ice cream on top. I took a cue from the Mustard Greens & Filo (Phyllo) Pie recipe and used a mixture of different berries. A great summertime dessert!

INGREDIENTS:
16 sheets phyllo dough, thawed
6 large fresh strawberries, sliced
1/2 C fresh raspberries
1/2 C fresh blueberries
4-oz Tofutti cream cheese
1/2 tsp sugar
1 tsp lemon juice
4 Tbs Earth Balance margarine

DIRECTIONS:
Preheat oven to 375. Melt the Earth Balance in a small saucepan and keep it warm on the stove. Using a food processor, combine the cream cheese, sugar, and lemon juice. In a medium bowl, combine the mixture with the fruit.

Using a pastry brush, brush the bottom and sides of an 8×8 (I used a 6×9, I think) baking dish. You’ll want to work quickly with the phyllo dough, but at least you don’t have to worry about making it look pretty–it won’t matter. Layer a phyllo sheet on the bottom of the pan and then brush the top with butter. Repeat this step with 7 more phyllo sheets. Pour the fruit mixture on top and spread it out evenly.

Do the same process with the remaining 8 sheets of phyllo dough on top, brushing butter onto each layer as you go.

I forgot to do this, but I recommend slicing this before you bake it—the phyllo doesn’t cut very clean after it’s been baked. Bake for 15-18 minutes, or until the top is a golden brown.

Enjoy!

By the way . . . I’m off to Boulder for the weekend and will bring you reviews of at least two veg-friendly restaurants—both of which I’ve never been to. Looking forward to it! Have a great weekend!

Beautiful Boulder

Raspberry Cake (and don’t give away your heart . . .pan)!

Happy Valentine’s Day!

Yesterday as The Husband and I were moseying through an antique shop, he asked me, “Did you get me anything for Valentine’s Day?” Having not even thought about this (card company) holiday, I truthfully answered, “Uh, no.” He suddenly looked relieved. “Good! I didn’t get you anything!” Frankly, I was relieved, too. I told him I’d bake him something. So when I got to that today I realized I no longer had my red, ceramic, heart-shaped pan anymore. I think I Goodwilled it because I never used it. I was quite disappointed, as it would have been perfect for this cake. Oh well. The sentiment is still there! This recipe is essentially the same as my muffin recipe from a year ago, but I used raspberries instead of blueberries.

INGREDIENTS:

Cake:

1/4 C Earth Balance margarine

1/2 C apple sauce

1/2 tsp salt

1 C sugar

2 C flour

1 Tbs baking powder

1 tsp vanilla

1/2 C almond milk

2 C fresh or frozen raspberries (If using frozen, thaw and drain liquid)

Crumb topping:

1/4 C sugar

1/8 C flour

3/4 tsp cinnamon

2 Tbs Earth Balance butter

DIRECTIONS:

Preheat oven to 350. Using an electric mixer, combine all the muffin ingredients, except the raspberries. Mix well. Fold in the raspberries.

To make the crumb topping, combine all the crumb topping ingredients in a bowl and mix well using a fork.

Lightly grease an 8×8″ baking pan. You can also use a bundt pan, just remember to put the crumb topping on first, before pouring in the batter.

Top with crumb topping and bake for 30-33 minutes.

Let cool 5-10 minutes before slicing. Enjoy!