Epicurean Vegan

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Marinated Tomato Salad

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Marinated Tomato Salad -- Epicurean VeganOur garden is exploding with beautiful tomatoes, plus, a friend had given me a couple of heirlooms. so what better way to enjoy them, than a salad?

Heirloom tomatoesThis is a fabulously fresh salad, ideal as any side dish. The summer is just about over and here in Colorado, the air is getting cooler and cooler every day, so I’m going to enjoy these summer treats while I can.

INGREDIENTS:
5-6 tomatoes, cut into large chunks
1/2 a red onion, sliced
1/3 C olive oil
5 Tbs balsamic vinegar
12-15 basil leaves, cut into strips
1/4 C parsley, chopped
1 garlic clove, minced
1/8 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Spinach

DIRECTIONS:
In a large, resealable bag, combine the onion, oil, vinegar, basil, parsley, garlic, sugar, salt, and pepper. Gently add the tomatoes and coat them with the marinade. Refrigerate for at least an hour, turning the bag once. When ready to eat, serve over a bed of spinach leaves. Enjoy!

Marinated Tomato Salad
 
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Ingredients
  • 5-6 tomatoes, cut into large chunks
  • ½ a red onion, sliced
  • ⅓ C olive oil
  • 5 Tbs balsamic vinegar
  • 12-15 basil leaves, cut into strips
  • ¼ C parsley, chopped
  • 1 garlic clove, minced
  • ⅛ tsp sugar
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Spinach
Directions
  1. In a large, resealable bag, combine the onion, oil, vinegar, basil, parsley, garlic, sugar, salt, and pepper.
  2. Gently add the tomatoes and coat them with the marinade. Refrigerate for at least an hour, turning the bag once. When ready to eat, serve over a bed of spinach leaves. Enjoy!

 

Chopped Greek Salad with Tofu Feta

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Chopped Greek Salad with Tofu Feta -- Epicurean VeganI wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don’t eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there’s not much to prepare, so it comes together rather nicely. We are beginning a kitchen remodel, so I’m not sure how much longer I’ll have a full kitchen again, but my goal is to NOT live off take-out and Boca burgers during the renovations. I’ll do my best to not only eat healthy, delicious meals during the chaos, but share them with you as well. I also have a cookbook review coming soon, so stay tuned!

INGREDIENTS:
2 medium cucumbers, chopped
1 small red onion, chopped
3 Roma tomatoes, chopped
1 bell pepper, chopped
1 15-oz can garbanzo beans, drained
Dressing
1/4 C red wine vinegar
2 Tbs olive oil
1 tsp oregano
1 tsp Dijon mustard
1/2 tsp salt
Tofu Feta
1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
1 tsp lemon juice
1 tsp red miso
1/8 C olive oil
1/8 C water
1/3 C red wine vinegar
1 tsp salt
1 Tbs dried basil
1/2 tsp black pepper

DIRECTIONS:
Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganCombine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganOnce the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganServe with some crumbled tofu feta on top and enjoy!

Chopped Greek Salad with Tofu Feta -- Epicurean VeganThe next day, I enjoyed the chopped salad over mixed greens with hummus. So delicious!!

Chopped Greek Salad with Tofu Feta -- Epicurean Vegan

 

Chopped Greek Salad with Tofu Feta
 
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I wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don't eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there's not much to prepare, so it comes together rather nicely.
Author:
Serves: 8-10
Ingredients
  • 2 medium cucumbers, chopped
  • 1 small red onion, chopped
  • 3 Roma tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 15-oz can garbanzo beans, drained
  • .
  • Dressing
  • .
  • ¼ C red wine vinegar
  • 2 Tbs olive oil
  • 1 tsp oregano
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • .
  • Tofu Feta
  • .
  • 1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
  • 1 tsp lemon juice
  • 1 tsp red miso
  • ⅛ C olive oil
  • ⅛ C water
  • ⅓ C red wine vinegar
  • 1 tsp salt
  • 1 Tbs dried basil
  • ½ tsp black pepper
Directions
  1. Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
  2. Combine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
  3. Once the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
  4. Serve with some crumbled tofu feta on top and enjoy!

 

 

Hearty Tuscan Chili

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Hearty Tuscan Chili -- Epicurean VeganI like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you’ll feel like the Italian Alps are right outside your window.

INGREDIENTS:
2 cloves garlic, minced
1 Tbs olive oil
1 red onion, chopped
1 red bell pepper, chopped
2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
1 medium zucchini, cut into small cubes
15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
14-oz can diced tomatoes, undrained
2-1/2 C vegetable broth
1/4 C red wine
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
1/2 tsp crushed rosemary
1/4 tsp thyme
3/4 tsp salt
1/2 tsp black pepper
Crusty bread or croutons
Hearty Tuscan Chili2-- Epicurean VeganDIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
Hearty Tuscan Chili -- Epicurean VeganAdd the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
Hearty Tuscan Chili -- Epicurean VeganTop with croutons or serve with some crusty Italian bread. Enjoy!
Hearty Tuscan Chili -- Epicurean Vegan

Hearty Tuscan Chili
 
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I like to imagine the posh Italian ski resorts would serve something like this, or at a cafe where snow is lightly falling in Milan. With a nice glass of red wine, this flavorful stew is perfect for a fall or winter evening with friends. This would also be great for tossing in the crockpot and letting it simmer on low all day (just do the sauteeing ahead of time). Served with some crusty bread or croutons, you'll feel like the Italian Alps are right outside your window.
Author:
Serves: 6-8
Ingredients
  • 2 cloves garlic, minced
  • 1 Tbs olive oil
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 Tofurky sausages, Spinach & Pesto flavor, cut into small cubes
  • 1 medium zucchini, cut into small cubes
  • 15-oz can tri-bean blend (or Cannellini beans), drained and rinsed
  • 14-oz can diced tomatoes, undrained
  • 2-1/2 C vegetable broth
  • ¼ C red wine
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp parsley
  • ½ tsp crushed rosemary
  • ¼ tsp thyme
  • ¾ tsp salt
  • ½ tsp black pepper
  • Crusty bread or croutons
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and red bell pepper; cook until softened, about 10 minutes. Next, add the Tofurky and saute another 5-8 minutes. Add the zucchini and cook for 5 minutes.
  2. Add the beans, tomatoes, wine, vegetable broth, oregano, basil, parsley, rosemary, thyme, salt and pepper. Stir well to combine and bring to a boil. Reduce heat and let it simmer for 15 minutes over medium-low heat.
  3. Top with croutons or serve with some crusty Italian bread. Enjoy!

 

 

Tofu Caesar Wraps

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Tofu Caesar Wraps -- Epicurean VeganWraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it’s hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you’d like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.

INGREDIENTS:
Dressing:
2 cloves garlic
12-oz box firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
(I added 2 Tbs of nutritional yeast to the original dressing recipe)
The rest:
1 large bunch of romaine, chopped
1/2 large red onion, sliced
1/3 C cashews chopped
1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
Cooking spray
Salt and pepper
Croutons
Flour tortillas or other wraps

DIRECTIONS:
To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.

Tofu Caesar Wraps -- Epicurean VeganMove the tofu to a cutting board and let them cool about 5-10 minutes. Meanwhile, toss the romaine, red onion and cashews in a medium bowl. I then scooped out about 1/2 a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water—it’s a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
Tofu Caesar Wraps -- Epicurean Vegan
Cut the tofu into small squares.
Tofu Caesar Wraps -- Epicurean VeganTo assemble, I warmed the tortilla in the microwave for just a few seconds; it’s easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!

Tofu Caesar Wraps
 
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Wraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it's hard to come by a non-dairy (and non anchovy) version. I made my own Caesar dressing a couple of years ago, which I think his pretty darn good, if I say so myself, so I used that same dressing for these wraps. I did, however, thin out the dressing a little for this recipe, but feel free to do what you'd like. The dressing recipe makes about 2-1/2 cups, so I suggest either halving the recipe, or just enjoy the leftover dressing on salads, sandwiches, or even as a veggie dip.
Author:
Serves: 6
Ingredients
  • Dressing:
  • 2 cloves garlic
  • 12-oz box firm silken tofu
  • 3 Tbs lemon juice
  • ⅛ C olive oil
  • 2 Tbs capers
  • 4 tsp caper juice/brine
  • ½ tsp mustard powder
  • Dash of sugar
  • Salt and pepper
  • (I added 2 Tbs of nutritional yeast to the original dressing recipe)
  • .
  • The rest:
  • .
  • 1 large bunch of romaine, chopped
  • ½ large red onion, sliced
  • ⅓ C cashews chopped
  • 1 14-oz tub extra firm tofu, cut lengthwise into 4 slabs
  • Cooking spray
  • Salt and pepper
  • Croutons
  • Flour tortillas or other wraps
Directions
  1. To make the dressing, puree the whole garlic cloves in the food processor. Add the rest of the ingredients and puree until smooth, scraping the sides of the bowl halfway through. I then transferred the dressing to a mason jar and stored in the fridge.
  2. To prepare the tofu, lightly spray a grill pan with cooking spray and over medium heat, brown the tofu, about 8-10 minutes per side.
  3. Remove to a cutting board and let them cool about 5-10 minutes.
  4. Meanwhile, toss the romaine, red onion and cashews in a medium bowl.
  5. I then scooped out about ½ a cup of the dressing into a small bowl and whisked in about 1-2 tablespoons of water---it's a pretty thick dressing. Feel free to use almond milk, veggie broth or leave it as is. I then added the dressing to the salad mixture and thoroughly combined it all.
  6. Cut the tofu into small squares.
  7. To assemble, I warmed the tortilla in the microwave for just a few seconds; it's easier to roll when warm. Place a large mound of salad in the tortilla, then some tofu and a few croutons. Wrap and enjoy!

 

 

BBQ Cauliflower Salad

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BBQ Cauliflower Salad -- Epicurean VeganI never used to like cauliflower, mostly because I never really knew a tasty way to prepare it. Then, I discovered it makes great “chicken wings.” So why not “chicken wing” salad? This is salad is no joke. It’s also easier than you might think to make. The cauliflower takes very little time to prepare and the rest is chop-chop.

BBQ Cauliflower Salad -- Epicurean VeganI used OrganicVille BBQ sauce and Follow Your Heart Vegan Ranch Dressing
CondimentsPre-roasted cauliflower . . .

BBQ Cauliflower Salad -- Epicurean Vegan

BBQ Cauliflower Salad
 
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Serves: 4
Ingredients
  • 1 head of cauliflower florets
  • 6-7 oz BBQ sauce (I used half of a 13.5 oz bottle)
  • 1 15 oz can black beans, drained and rinsed
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp cayenne
  • ½ tsp cumin
  • 1 tsp lime juice
  • 6 C lettuce, chopped
  • 1 C red onion, diced
  • 2 avocados, peeled, pitted and diced
  • 2 carrots, grated
  • 1 tomato, diced
  • 1 C green onion, sliced
  • Vegan ranch dressing
  • Optional ingredients: cilantro, vegan cheese, corn
Directions
  1. To prepare the cauliflower, preheat oven to 350.
  2. Line a large baking sheet with foil. Place the cauliflower florets on the baking sheet. I tried to keep the cauliflower pieces around the same size so that they cook evenly. Bake for 8-10 minutes, or until they begin to soften.
  3. Pour the BBQ sauce over the cauliflower and stir well to coat. Bake another 10 minutes.
  4. In a small bowl, combine the black beans with the garlic powder, salt, pepper, cayenne, cumin and lime juice.
  5. To assemble, start with a bed of lettuce, then add the beans. Top with the rest of the veggies and drizzle on some vegan ranch dressing. Enjoy!




 

A Spectacular Superfood Salad

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A Spectacular Superfood Salad -- Epicurean Vegan

So what’s a superfood, you might ask? Well, according to the online dictionary, it’s “a nutrient-rich food considered to be especially beneficial for health and well-being.” That sounds about right. Chances are, your fridge and pantry are stocked with these very ingredients and a salad is a great way to make the most of them—all in one bite. You won’t find meat and dairy labeled as superfoods. Ever. (Okay, some people consider salmon a superfood, but it’s really the omegas they’re after, which are readily found in plant foods). I made a very light dressing to coat the salad, also packed with immune-boosting deliciousness, so dig in and feel super energized, super healthy, and super happy with this spectacular superfood salad!

The super benefits:

Kale: high in fiber, iron, Vitamin K, C, and A; an anti-inflammatory food, supports cardiovascular health and is full of antioxidants.
Spinach: high in Vitamin A, K, D and E; good source of omega-3 fatty acids, loaded with antioxidants (fights cancer & inflammation), rich in calcium and magnesium, as well as carotenoids for eye health.
Pepitas (pumpkin seeds): high in magnesium, zinc, omega-3 fatty acids, antioxidants, fiber and anti-inflammatory properties. They’re also high in tryptophan—you know, the “sleep hormone” found in turkey? Sprinkle some pepitas on your next Thanksgiving dish and enjoy the same post-meal nap without the dead bird.
Walnuts: cancer-fighting properties, heart health benefits, extremely high in antioxidants, as well as Vitamin E, folate, melatonin and omega-3 fatty acids.
Red onion: high in quercetin, a bioflavonoid with antioxidants, anti-inflammatory, cancer-fighting, anti-fungal and anti-bacterial properties.
Blueberries: said to help with memory decline, reduce heart attack risk, and are full of antioxidants. Also high in Vitamin K, manganese and fiber.
Chia seeds: high in protein, fiber, phosphorus, manganese, calcium and potassium. They also contain healthy antioxidants and are a good source of omega-3 fatty acids.
Garbanzo beans (chickpeas): high in fiber, protein, manganese, and iron. They can also stabilize blood sugar and help lower one’s cholesterol.

A Spectacular Superfood Salad
 
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Recipe type: Salad
Serves: 8-10
Ingredients
  • 2 heads of kale, stems removed and discarded, leaves chopped small
  • 3 C spinach, chopped small
  • 2 C fresh or dried blueberries
  • 1 C red onion, diced small
  • 1 15-oz can garbanzo beans, drained and rinsed
  • ½ C pepitas
  • 1 C walnuts, chopped
  • .
  • Dressing
  • .
  • 1 clove garlic, minced
  • 1 Tbs yellow miso
  • 1 Tbs tahini
  • 1 Tbs nutritional yeast
  • 1 T lemon juice
  • ½ tsp chia seeds
  • ¼ C water
Directions
  1. Toss all of the salad ingredients together in a large bowl.
  2. In a small bowl, whisk together the dressing ingredients. Let the dressing sit about 10 minutes to allow the chia seeds to thicken the dressing just a bit.
  3. Add the dressing to the salad and toss to coat thoroughly. Enjoy!

 

Gnocchi with Roasted Vegetables

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Gnocchi with Roasted Vegetables -- Epicurean VeganMy mom made this dish for me a few weeks ago and I’ve been anxious to make it for the family. It’s so easy to prepare. The only difficult part was actually finding this fancy little product . .

Knorr Homestyle Vegetable Stock, Gnocchi with Roasted Vegetables -- Epicurean VeganMy mom had used Knorr’s Vegetable Homestyle Stock, but I had a hell of time finding it—or I should say, finding the vegetable flavor. Of course the beef, chicken, and low-sodium chicken ones seemed to be available, but us vegemites seem to get left out. I eventually found them at Safeway, but only one of the two Safeways in town (Taft and Drake for you locals). Anyway, this stock is ideal for this dish. It’s extremely concentrated; like a paste, so all I had to do was add a little water, and volia! it was ready.

The gnocchi on the other hand, was pretty easy to find . . .

Delallo Potato Gnocchi, Gnocchi with Roasted Vegetables -- Epicurean Vegan

INGREDIENTS:
1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi

DIRECTIONS:
Preheat the oven to 400. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don’t want the veggies dripping with oil; use enough to just barely coat them. Season with salt and pepper. Transfer to a baking sheet. I used two pans—the vegetables won’t roast evenly if the pan is too crowded; they’ll steam instead.

Gnocchi with Roasted Vegetables -- Epicurean VeganI roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper). All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.  In a small measuring cup, combine two tubs of the Knorr stock with about 1/2 C of water. Heat in the microwave for about a minute.

Gnocchi with Roasted Vegetables -- Epicurean VeganThe gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured 1/4 C of the stock to each pan and coated everything well. I ended up combining both pans into one . . .

Gnocchi with Roasted Vegetables -- Epicurean VeganThat’s it! So delicious . . . enjoy!

Gnocchi with Roasted Vegetables
 
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Serves: 6-8
Ingredients
  • 1 butternut squash, peeled and diced
  • 1 large red onion, cut into big slices
  • 1 large zucchini, cubed
  • 1 large yellow squash, cubed
  • 2 C carrots, cut into cubes/chunks
  • 2-3 C mushrooms, quartered
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 2 tubs of Knorr Vegetable Homestyle Stock
  • 2 (16-oz) pkgs. gnocchi
Directions
  1. Preheat the oven to 400.
  2. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl.
  3. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don't want the veggies dripping with oil; use enough to just barely coat them.
  4. Season with salt and pepper.
  5. Transfer to a baking sheet. I used two pans---the vegetables won't roast evenly if the pan is too crowded; they'll steam instead.
  6. I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper).
  7. All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.
  8. In a small measuring cup, combine two tubs of the Knorr stock with about ½ C of water. Heat in the microwave for about a minute
  9. The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured ¼ C of the stock to each pan and coated everything well. I ended up combining both pans into one.
  10. Enjoy!

Portobello Wraps

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Portobello Wraps -- Epicurean Vegan

After the delicious portobello wrap I had at Ouray Brewery last weekend, I decided to make my own. I had purchased some Vegenaise Chipotle Spread a couple of weeks back and figured it was high time to try it out.

This certainly has a zip to it, so go easy if you’re not keen on really spicy food. However, I did use chipotle olive oil and cumin in this meal, so that could have added some heat as well. Overall, an excellent spread or dipping sauce, plus dinner was ready in about 15 minutes.

INGREDIENTS:
3 large portobellos, washed, stems removed, and cut into slices
1/4 of a medium head of red/purple cabbage, sliced into strips
1/2 large red onion, cut into strips
Olive oil
1/4 to 1/2 tsp cumin
Salt and pepper, to taste
4 spinach tortilla wraps
Romaine leaves
Tomato slices
Vegenaise Chipotle Spread
Optional: sliced black olives

Portobello Wraps -- Epicurean Vegan

DIRECTIONS:
In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.

Portobello Wraps -- Epicurean Vegan

Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.

Portobello Wraps -- Epicurean Vegan

Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

Portobello Wraps -- Epicurean Vegan

Portobello Wraps
 
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Ingredients
  • 3 large portobellos, washed, stems removed, and cut into slices
  • ¼ of a medium head of red/purple cabbage, sliced into strips
  • ½ large red onion, cut into strips
  • Olive oil
  • ¼ to ½ tsp cumin
  • Salt and pepper, to taste
  • 4 spinach tortilla wraps
  • Romaine leaves
  • Tomato slices
  • Vegenaise Chipotle Spread
  • Optional: sliced black olives
Directions
  1. In a large skillet, heat the olive oil. Add the red onion and cabbage and cook over medium heat for 5-7 minutes, or until they begin to soften.
  2. Add the portobello mushrooms and cook another 5 minutes, or until they begin to soften. Add the cumin, salt, and pepper.
  3. Layer some Vegenaise onto the tortilla, then one large romaine leaf. Scoop some mushroom filling on next, then top with a few tomato slices (and black olives, if using). Roll up tightly and cut diagonally in the middle. Enjoy!

 

Stuffed Portobellos and Steamed Bok Choy

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Stuffed Portobellos and Steamed Bok Choy -- Epicurean VeganPortobellos are such a versatile fungi.

They make great burgers, a main stir-fry ingredient, and of course, an ideal vessel for other veggies. I wanted to make something wheat and soy-free, which is tough as a vegan, but these really fit the bill. But what to have with them? Before, I would have served bread, but since I that’s out, I decided to steam some bok choy. By the way, you’ll be seeing more wheat and soy-free recipes (although I may use miso from time to time) on my blog, as I am working on eliminating these from my diet. Why? Well . . . you see, I have endometriosis, something I’ve had to deal with for the last seven years, and I’ve now opted to treat it with diet, herbs and acupuncture. Endo is an inflammatory disease, so processed flour aggravates it. It’s also said that estrogen feeds the disease, so there goes soy with its natural estrogen!

TMI? Sorry. I won’t go on about it, but I wanted to explain my reasoning for my decision and to also let other women know that it’s possible to live with endo and not rely on drugs and/or  surgery (at least, that’s my plan). Otherwise, I want to make clear that I have nothing against soy. In fact, it’s worth pointing out that Dr. Neal Barnard has determined that soy consumption is not only safe, but highly encouraged. Oh, and I want to make clear, I’m steering clear of wheat, not necessarily gluten. There’s a difference between the two, so fortunately, whole grains aren’t out of the picture for me, just processed wheat.

So, on to the recipes!

INGREDIENTS:
4 portobello caps, washed and stems and gills removed
1 box Near East Long Grain & Wild Rice Mix
1 small red onion, diced
1 small zicchini, diced
1/2 C fresh parsley, chopped
2 tsp olive oil
2 garlic cloves, minced
Salt and pepper, to taste
Vegan cheese shreds

DIRECTIONS:
Preheat oven to 350. Prepare the rice mix according to the package instructions. This will need to cook for 30 minutes. When the rice has about 6 minutes of cooking time left, heat the olive oil and garlic. Add the red onion and cook for about 3 minutes. Then add the zucchini and cook another 3 minutes or so.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Stir in the cooked rice and parsley; season with salt and pepper.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Place the portobellos upside down in a large baking dish. Sprinkle some Daiya cheese on the bottom and fill each mushroom cap evenly with the rice mixture, piling it high.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Pour a little water into the bottom of the pan. This will help steam the mushroom caps. Bake for about 15 minutes, then top with a little Daiya cheese and bake another couple of minutes.

While these are baking, I got started on the bok choy.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

I think this veggie is so underrated. Low in calories, this lightly sweet and crispy veggie is loaded with vitamins C and A as well as calcium. I cut up some mushrooms and together, steamed the veggies with some (soy-free) Earth Balance for about 7-9 minutes.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Enjoy!

Amazing Avocado Salsa

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Amazing Avocado Salsa -- Epicurean VeganBeware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it’s so delicious! It’s packed full of flavor and would be ideal for a summer get together. (yes, it’s December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

INGREDIENTS:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 C fresh cilantro, chopped
4 avocados – peeled, pitted and diced

DIRECTIONS:
In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.

Amazing Avocado Salsa -- Epicurean VeganPour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn’t have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

Amazing Avocado Salsa
 
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Beware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it's so delicious! It's packed full of flavor and would be ideal for a summer get together. (yes, it's December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!
Author:
Ingredients
  • 1 (16 ounce) package frozen corn kernels, thawed
  • 2 (2.25 ounce) cans sliced ripe olives, drained
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 5 cloves garlic, minced
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 C fresh cilantro, chopped
  • 4 avocados - peeled, pitted and diced
Directions
  1. In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
  2. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn't have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

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