roasted red peppers Archives

Slow Cooker Tortilla Soup

August 15, 2014 by Epicurean Vegan

Yep, it’s still August. And yes, I know using a slow cooker in the summer isn’t necessarily the norm, but I’ve got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home around dinnertime. I didn’t have time in the afternoon to cook, so I threw together this soup in the slow cooker and voila, dinner was made. Sure, they were glad to see me when they got home, but I also think the savory aroma of the soup lured them inside. You certainly don’t need to use a slow cooker for this recipe, a regular soup pot would do. I chose this method based on the time I had and the fact that it could just simmer away until the backpackers arrived home—whenever that was going to be. The soft avocado and crunchy tortilla strips are great toppers for this soup—the best of both worlds (texture-wise). The Field Roast has all the seasoning, so there’s no need for a long list of spices, however, if you choose to sub in another meat alternative, I suggest adding chili powder and oregano in addition to the cumin. The cilantro and dollop of sour cream completed this spicy, savory soup.

INGREDIENTS:
1 large onion, chopped
1 Tbs olive oil
2 cloves garlic, minced
2 Field Roast sausage links, Chipotle flavor
2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
1 6-oz can tomato paste
1 15-oz can black beans, drained and rinsed
2-3 jarred roasted red peppers, chopped
4 C vegetable broth
2 Tbs lime juice
1 Tbs agave
1 tsp cumin
Salt and pepper, to taste
Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips

DIRECTIONS:
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
Add everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
Top individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!

Slow Cooker Tortilla Soup

Prep time

10 mins

Cook time

5 hours

Total time

5 hours 10 mins

Yep, it's still August. And yes, I know using a slow cooker in the summer isn't necessarily the norm, but I've got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home around dinnertime. I didn't have time in the afternoon to cook, so I threw together this soup in the slow cooker and voila, dinner was made. Sure, they were glad to see me when they got home, but I also think the savory aroma of the soup lured them inside.You certainly don't need to use a slow cooker for this recipe, a regular soup pot would do. I chose this method based on the time I had and the fact that it could just simmer away until the backpackers arrived home---whenever that was going to be. The soft avocado and crunchy tortilla strips are great toppers for this soup---the best of both worlds (texture-wise). The Field Roast has all the seasoning, so there's no need for a long list of spices, however, if you choose to sub in another meat alternative, I suggest adding chili powder and oregano in addition to the cumin. The cilantro and dollop of sour cream completed this spicy, savory soup.

Author: Epicurean Vegan

Recipe type: Soup

Serves: 6

Ingredients

1 large onion, chopped
1 Tbs olive oil
2 cloves garlic, minced
2 Field Roast sausage links, Chipotle flavor
2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
1 6-oz can tomato paste
1 15-oz can black beans, drained and rinsed
2-3 jarred roasted red peppers, chopped
4 C vegetable broth
2 Tbs lime juice
1 Tbs agave
1 tsp cumin
Salt and pepper, to taste
Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips

Directions

In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
Add everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
Top individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

June 9, 2014 by Epicurean Vegan

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they’re not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn’t want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they’re not made from strange ingredients; it’s all wheat, veggies and seasonings. And our omnivore friends also like it because it’s a satisfying meat sub that even they like.

INGREDIENTS:
1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
1/2 C corn kernels
18 6″ corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
3/4 C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
3/4 tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

DIRECTIONS:
To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit—not too much—it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.

Pour half of the salsa verde into a 9×13″ baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn’t use all of the sauce—leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Oh yes, this is as delicious as it sounds and simple to make as well. Technically, they're not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn't want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they're not made from strange ingredients; it's all wheat, veggies and seasonings. And our omnivore friends also like it because it's a satisfying meat sub that even they like.

Author: Epicurean Vegan

Ingredients

1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
½ C corn kernels
18 6" corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
¾ C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
¾ tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

Directions

To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit---not too much---it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.
Pour half of the salsa verde into a 9x13" baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Pour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Transfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Pour the cashew sauce over the enchiladas (I didn't use all of the sauce---leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!

Orzo Pilaf with Roasted Red Peppers and Peas

June 5, 2012 by epicureanvegan

This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It’s perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it’s super versatile. Next time, I’ll add mushrooms, herbs, and maybe even asparagus.

INGREDIENTS:
2 Tbs olive oil
2 garlic cloves, minced
12-oz orzo
3 C vegetable broth (I like Better Than Bouillon brand)
1-1/2 C frozen peas, partially thawed
2 large jarred roasted red peppers, drained and chopped
Salt and pepper, to taste

DIRECTIONS:
Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.

Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.

Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed.

I served this with the Baked Truffle Polenta Fries and a green salad.

Orzo Pilaf with Roasted Red Peppers and Peas

This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It's perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it's super versatile. Next time, I'll add mushrooms, herbs, and maybe even asparagus.

Author: Epicurean Vegan

Ingredients

2 Tbs olive oil
2 garlic cloves, minced
12-oz orzo
3 C vegetable broth (I like Better Than Bouillon brand)
1-1/2 C frozen peas, partially thawed
2 large jarred roasted red peppers, drained and chopped
Salt and pepper, to taste

Directions

Heat the olive oil in a large, deep-sided skillet. Add the garlic and cook for 2 minutes. Add the orzo and stir for 2 more minutes.
Add the stock, peas, roasted red peppers, salt, and pepper. Bring to a boil.
Reduce heat, cover, and simmer, stirring every so often for 12-15 minutes, or until the orzo is tender. The liquid will also be absorbed. Enjoy!

Enjoy!

Pasta with Roasted Red Pepper Sauce

May 11, 2011 by epicureanvegan

This recipe is from Vegetarian Times Quick & Healthy 30-Minute Meals that I picked up at the grocery store. The recipe is actually entitled: Fusilli Bucati Lunghi with Roasted Red Pepper Sauce, but that’s a long title, plus, you can use any pasta you’d like.

It’s full of some really outstanding meals and I like that they’re done in about 30 minutes (ideally). The Sixth Grader loves to cook so I’ve been having him help me in the kitchen as much as possible. For those of you with middle-grade kids, this recipe is a good one to let them do—that is, if you trust them with a sharp knife. 🙂 When the onions made him cry, he didn’t let it detour him—a sure sign of a dedicated chef! There’s some chopping of vegetables involved, plus some simmer time for the sauce, so this recipe definitely took longer than the 30 minutes the magazine claims. 45 minutes was more like it. Regardless, it was still easy and very delicious; something we’d make again. The kid got to partake in the full culinary experience, by not only cooking dinner, but cleaning up when he dropped the leftover sauce container and creating a quite a mess. Ah well, all part of being a master chef.

INGREDIENTS:
2 Tbs garlic-flavored olive oil (I just use regular olive oil and added 2 tsp of minced garlic)
1 C jarred roasted red peppers, rinsed, drained, and chopped
1/2 medium onion, finely chopped (you’re going to puree this later—we just chopped it)
1 large carrot, finely chopped (Save yourself some time—especially when letting the kids help—and use the food processor)!
8-oz dry fusilli bucati lunghi (or any other pasta you’d like)

DIRECTIONS:

Look at him go . . . chop chop!

We’d still be in the kitchen if he had to finely chop the carrot by hand. I know it’s an extra thing to clean, but use the food processor.In a large saucepan over medium-high heat, heat the oil (add garlic, if using). Add the peppers, onion, and carrot; saute 5 minutes. Add 3/4 cup of water, cover, and reduce heat to medium-low. Simmer for 20 minutes.

Meanwhile, cook the pasta according to package instructions. Remove the sauce from heat. The recipe says to use a hand blender to puree the sauce until smooth. Not having this handy appliance, I used the food processor. Season with salt and pepper, if you’d like.

Drain pasta and add to saucepan with sauce. Toss well and enjoy!

Zucchini-Tofu Scramble with Roasted Red Peppers

August 19, 2010 by epicureanvegan

I love tofu scrambles—as you have probably already gathered, but they’re so easy to change up and are perfect for those times when you need to clean out the produce drawer of on-the-verge-veggies. You can pile it into a wrap or a toasted English muffin, or just eat it as it is. I had half a package of tofu just waiting for me to use it, so it was easy to figure out what to make. A great protein-packed breakfast to start the day.

INGREDIENTS:
12 or 14 oz tofu, extra firm, drained and pressed
1 small zucchini, sliced, then quartered
1 jarred roasted red pepper, diced
1/3 C salsa
3 green onions, sliced
1/3 C fresh cilantro, chopped
1/3-1/2 C Vegan cheese, shredded (any kind you like: cheddar, pepper jack, Monterrey Jack, etc)
1 avocado, diced
1/2 tsp turmeric
1/2 tsp cumin
A few dashes cayenne pepper
Salt and pepper, to taste
Olive oil

DIRECTIONS:
Heat 1-2 tablespoons of olive oil in a medium skillet. Add zucchini and saute for about 5 minutes. Add the roasted red pepper and saute another 5 minutes. In a small bowl, break up the tofu to resemble scrambled eggs. Add turmeric, cumin, and cayenne; stir to combine. Add tofu and green onions; combine well with the veggies. Saute for about 4 minutes and then stir in the salsa, cilantro, and cheese. Finish off with salt and pepper and then top individual servings with some avocado. Enjoy!

More Hummus Varieties

April 24, 2010 by epicureanvegan

I love that hummus is so versatile and easy to make. It’s also cheaper to make your own than buying prepackaged hummus. Here are two other varieties that a friend introduced me to and please note, the picture shows just half what the recipe yields.

INGREDIENTS:
4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 C olive oil, or to taste
For Parsley and Garlic Hummus
1/4 cup oil
1/4 cup parsley
1-2 garlic cloves, depending on taste
For Roasted Red Pepper Hummus
2-3 peppers from a can of roasted red pepper
1/4 cup of olive oil
Other variety would be adding black or kalamata olives…yum!

DIRECTIONS:
On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/2 cup olive oil, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl.

The hummus should be a little thick in consistency, place half in a bowl and save for later for the roasted red pepper.

In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley and garlic until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. If the consistency still seems too thick, add more warm water if needed.

Add the other half of the hummus in the food processor. Add two to three roasted red peppers and olive oil. If needed added more water.

Serve with crackers, veggies, on sandwiches as a spread and a million other ways.

Recipe source: Kitchen Challengers

Edamame Pate Sandwiches

February 23, 2010 by epicureanvegan

I always love a good sandwich and this is a great one from Vegetarian Times. The recipe calls for arugula, but I’ve never been a big fan, so I switched it out with romaine lettuce. Between the pate and the roasted red peppers, this lunch is full of flavor! I think the pate would be great served on toasts for an appetizers as well.

INGREDIENTS:
1-1/4 C frozen shelled edamame, thawed
1/2 C walnuts
1/3 C mint leaves, packed
1 green onion, chopped
1/2 tsp salt
3 Tbs lemon juice
8 slices whole grain bread (I used sourdough)
2 C arugula
4 jarred roasted red peppers, drained
2 small cucumbers, thinly sliced

DIRECTIONS:
Puree edamame, walnuts, mint, green onion, and salt in a food processor until finely chopped. With the motor running, add lemon juice and 3 Tbs water. Process until smooth. Spread each of 4 bread slices with 1/3 C pate. Add 1/2 C arugula, 1 roasted red pepper, and cucumbers to each. Top with remaining bread slices. Enjoy!

Slow Cooker Tortilla Soup

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Orzo Pilaf with Roasted Red Peppers and Peas

Pasta with Roasted Red Pepper Sauce

Zucchini-Tofu Scramble with Roasted Red Peppers

More Hummus Varieties

Edamame Pate Sandwiches

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