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Roasted Rosemary Nuts

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Roasted Rosemary Nuts -- Epicurean VeganThese have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It’s from Ina Garten, but I’ve made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they’re warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!

INGREDIENTS:
1-1/4 C cashews
1-1/4 C almonds
1-1/4 C macadamia nuts
4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
4 (heaping) tsp brown sugar
2 tsp salt
1/4 tsp cayenne
1-1/2 Tbs vegan margarine, melted

DIRECTIONS:
Preheat oven to 375. Spread the nuts on a large baking sheet.
Roasted Rosemary Nuts -- Epicurean VeganRoast for 8-10 minutes. They’ll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
Roasted Rosemary Nuts -- Epicurean VeganI add the melted butter at the last few seconds before taking the nuts out of the oven.
Roasted Rosemary Nuts -- Epicurean VeganPour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!
Roasted Rosemary Nuts -- Epicurean Vegan

Roasted Rosemary Nuts
 
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These have become a regular at my house ever since my sister made them while visiting this summer. The Husband just requested a double batch for his Montana trip, so it was the perfect time to snap a few pics and share the recipe. It's from Ina Garten, but I've made some minor changes like using way more rosemary and brown sugar, as well as adding almonds and macadamia nuts to the cashews. You will love to snack on these while they're warm, but they are just as delicious cooled. Plus, they take only about 15 minutes to make (and will fill your house with an amazing aroma)!
Author:
Serves: 3-3/4 cups
Ingredients
  • 1-1/4 C cashews
  • 1-1/4 C almonds
  • 1-1/4 C macadamia nuts
  • 4 Tbs fresh rosemary, minced (about 1-1/2 large sprigs)
  • 4 (heaping) tsp brown sugar
  • 2 tsp salt
  • ¼ tsp cayenne
  • 1-1/2 Tbs vegan margarine, melted
Directions
  1. Preheat oven to 375. Spread the nuts on a large baking sheet.
  2. Roast for 8-10 minutes. They'll start to brown around the 8-minute mark, so keep on eye on them. Meanwhile, in a large bowl, combine the rosemary, brown sugar, salt, and cayenne.
  3. I add the melted butter at the last few seconds before taking the nuts out of the oven.
  4. Pour the nuts into the bowl and use a rubber spatula to coat the nuts with the rosemary mixture. (It really is that easy.) Enjoy!

 

Rosemary Drop Biscuits

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Rosemary Drop Biscuits -- Epicurean VeganThe rain is continuing to wreak havoc on our state. It took a break yesterday, but started up again last night and hasn’t let up since. Tomorrow is shaping up to be another day off for the Ninth Grader. We are so lucky where we’re at right now, that we aren’t experiencing flooding in my neighborhood, but other sections aren’t fairing as well. We’re so thankful we’re not in Lyons, Estes Park, Boulder, and other mountain towns where people have lost their homes. Hundreds of people are unaccounted for. Please keep Colorado and those affected by the floods in your thoughts!

We’re grateful to be warm, dry and safe in our home and able to have veggie chili simmering in the crock pot, listening to music, and spending our day together. The Ninth Grader made these the other night for dinner and I wanted to share them all of you—an easy addition to any meal.

INGREDIENTS:
1 C whole wheat pastry flour
2/3 C flour
1 Tbs baking powder
1/2 tsp salt
1/3 C Earth Balance, melted
2/3 C almond milk
1 Tbs dried rosemary

DIRECTIONS:
Preheat oven to 375. Lightly grease a baking sheet. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It’ll be sticky, but that’s okay; just incorporate everything the best you can.

Rosemary Drop Biscuits -- Epicurean VeganWe had a very curious visitor stop by . . .

Rosemary Drop Biscuits -- Epicurean VeganTake 1/4 C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.

Rosemary Drop Biscuits -- Epicurean VeganBake 12-15 minutes, or until they begin to brown around the edges.  Enjoy!

Rosemary Drop Biscuits -- Epicurean Vegan

Rosemary Drop Biscuits
 
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Serves: 12
Ingredients
  • 1 C whole wheat pastry flour
  • ⅔ C flour
  • 1 Tbs baking powder
  • ½ tsp salt
  • ⅓ C Earth Balance, melted
  • ⅔ C almond milk
  • 1 Tbs dried rosemary
Directions
  1. Preheat oven to 375.
  2. Lightly grease a baking sheet.
  3. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It'll be sticky, but that's okay; just incorporate everything the best you can.
  4. Take ¼ C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.
  5. Bake 12-15 minutes, or until they begin to brown around the edges. Enjoy!

Mushroom and Barley-Stuffed Peppers

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Mushroom and Barley-Stuffed Peppers -- Epicurean VeganI know, stuffed peppers again?! But they’re so easy to change up and try new ingredients combinations. Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.

INGREDIENTS:
3 bell peppers, cut in half and seeds and stems removed
1 C pearl barley
2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
1 Tbs olive oil
2 garlic cloves, crushed
1/2 large onion, diced
1-1/2 C mushrooms, sliced
1/4 C pepitas
2 Tbs fresh rosemary, minced
1/2 to 1 tsp shallot salt
Black pepper, to taste
2 Tbs white wine
3 Tbs Earth Balance margarine, divided
Parmezano Sprinkles, optional

DIRECTIONS:
In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes. Preheat the oven to 375. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.

Mushroom and Barley-Stuffed Peppers -- Epicurean VeganOnce the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.

Mushroom and Barley-Stuffed Peppers -- Epicurean VeganStuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Mushroom and Barley-Stuffed Peppers -- Epicurean Vegan

Mushroom and Barley-Stuffed Peppers
 
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Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.
Author:
Serves: 3-6
Ingredients
  • 3 bell peppers, cut in half and seeds and stems removed
  • 1 C pearl barley
  • 2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
  • 1 Tbs olive oil
  • 2 garlic cloves, crushed
  • ½ large onion, diced
  • 1-1/2 C mushrooms, sliced
  • ¼ C pepitas
  • 2 Tbs fresh rosemary, minced
  • ½ to 1 tsp shallot salt
  • Black pepper, to taste
  • 2 Tbs white wine
  • 3 Tbs Earth Balance margarine, divided
  • Parmezano Sprinkles, optional
Directions
  1. In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes.
  2. Preheat the oven to 375.
  3. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.
  4. Once the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.
  5. Stuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes.
  6. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Potato-Celery Soup

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Potato-Celery Soup -- Epicurean VeganThis FANTASTIC soup comes from Izzy over at Crash Test Vegetarian. We LOVED this soup–so easy to make and absolutely delicious. The only thing I changed was use almond milk instead of soy and added 1 tablespoon on chopped fresh rosemary. Get the recipe and visit Izzy–she has a great blog with lots of yummy recipes! Thanks, Izzy!

Cheddar and Rosemary Crackers

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Vegan MoFo, Day 22

Cheddar and Rosemary Crackers -- Epicurean VeganMonet, at Anecdotes and Apples Cores, made some cheddar and rosemary biscuits that had me salivating! They also reminded me of an old recipe for crackers that I made a million years ago. I will however, try her recipe (and veganize it), but for now, enjoy some amazing crackers!

INGREDIENTS:
1 C vegan cheddar, shredded
3-ox Tofutti cream cheese
1/2 C Earth Balance margarine
1 tsp sweet red chili sauce
1-3/4 C flour
2 Tbs sesame seeds
4 Tbs fresh rosemary, chopped
Salt, optional

DIRECTIONS:
Preheat oven to 325.  In a food processor (with the dough blade) combine the cheeses. Add the butter.

Cheddar and Rosemary Crackers -- Epicurean VeganAdd the chili sauce, then flour, 1/4 cup at a time. Once combined, add sesame seeds and rosemary.

Cheddar and Rosemary Crackers -- Epicurean VeganDivide dough in half and roll out. Now, you can decide how big you want to roll them out. I wanted to make tiny nibblers, but you’re welcome to make larger crackers. Once you made that big decision, wrap in plastic wrap and chill. I stuck mine in the freezer for about 20-25 minutes, but if you have extra time, go ahead and just refrigerate them. Slice them as thick or as thin as you want. I find that somewhere between 1/8″ and 1/4″ is best.

Cheddar and Rosemary Crackers -- Epicurean VeganPlace on a baking sheet. Sprinkle with a smidge of salt, if desired.

Cheddar and Rosemary Crackers -- Epicurean VeganBake for about 10 minutes—just don’t let them get too browned. The bottoms will a little, but taken them out before the edges brown. Enjoy! (Thanks for the inspiration, Monet)!

Mediterranean Olive Bread

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Mediterranean Olive Bread -- Epicurean VeganThe fresh rosemary in this bread reminds me of Christmas. Love it. I love this bread for many reasons: a.) it was fast and easy to make, b.) no need for yeast, c.) no kneading required and d.) it’s delicious.

INGREDIENTS:
4-1/2 tsp Ener-G Egg Replacer
6 Tbs water
1-1/2 C flour
3/4 C whole wheat flour
2-1/2 tsp baking powder
1 tsp fresh rosemary, chopped
1 tsp fresh basil, chopped
1/2 tsp salt
1 C nondairy milk (I used almond milk)
1/4 C olive oil
1/3 C finely chopped walnuts
1/3 C chopped pitted black olives
1/3 C chopped sundried tomatoes

DIRECTIONS:
Preheat oven to 350 and lightly grease an 8 or 9-inch loaf pan. In a food processor, whip the egg replacer and water together until thick and creamy. In a large bowl, combine the flours, baking powder, rosemary, basil, and salt. In a separate bowl, combine the egg replacer mixture, nondairy milk, and olive oil.

Add the wet mixture to the dry and fold until dry ingredients are moistened. Add the walnuts, sundried tomatoes, and olives; fold in just until the pieces are distributed. The batter will be stiff and sticky.

Mediterranean Olive Bread -- Epicurean Vegan

Scrape batter into the loaf pan and spread evenly.

Mediterranean Olive Bread -- Epicurean VeganBake for 40 minutes, or until an inserted toothpick comes out clean. Let cool in the pan on a rack for 5-10 minutes before taking out of the pan, then let cool completely on rack. Enjoy!

Recipe source: The Joy of Vegan Baking

Rosemary Roasted Almonds

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Rosemary Roasted Almonds -- Epicurean VeganMy neighbor brought these over the other night and I loved them! There are so many reasons to eat almonds: vitamin E, protein, zinc, iron, and monounsaturated fats. They make the ideal snack because just a handful will satisfy your hunger in between meals. The recipe calls for 2 cups of almonds, but I had about 2-1/2 cups, so I added the extra–they came out perfect! Eat ’em while they’re warm, too.

INGREDIENTS:
1 Tbs finely chopped fresh rosemary
1 Tbs extra-virgin olive oil
1 tsp chile powder
3/4 tsp kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)

DIRECTIONS:
Preheat oven to 325. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325  for 20 minutes or until lightly toasted. Cool to room temperature.

Recipe source: Cooking Light

Grilled Portobellos with Rosemary-Roasted Vegetables

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Grilled Portobellos with Rosemary-Roasted Vegetables -- Epicurean VeganThe great thing about portobello mushrooms (besides their great flavor) is that they’re so versatile and can be grilled, baked, sauteed–you name it. I added balsamic vinegar and burgundy wine to this recipe, but you can certainly leave them out–I just find that both of those go beautifully with mushrooms.

INGREDIENTS:
1 large red onion, chopped
1 large yellow bell pepper, seeded and chopped
1 medium zucchini, chopped (a little more would have been good)
1/3 C olive oil (I used a 1/4 cup + 1-2 Tbs)
2 Tbs coarsely chopped fresh rosemary or other herb leaves (I would increased this to at least 3 Tbs)
Salt and pepper, ground
1 large tomato, chopped
4 large portobello mushrooms, stems removed
1/4C balsamic vinegar (optional)
1/8-1/4C Burgundy wine (optional)

DIRECTIONS:
Preheat oven to 425 and heat your grill (if using).  In a large bowl, combine the onion, bell pepper, zucchini, 1/4 C of olive oil, the rosemary and salt and pepper to taste. (I added the balsamic vinegar here).Toss to coat the veggies with oil, then spread them in a single layer in a rimmed baking sheet. Roast until tender and lightly browned, about 25 mins. (18-20 mins was perfect). Reduce oven temperature to 275. Add the tomatoes to the roasted vegetables, stirring to combine and return to the oven to keep warm. (I just turned the oven off and it stayed plenty warm in the oven for the tomatoes). Brush the mushrooms with the remaining olive oil and grill until tender and lightly charred on the outside, about 5 mins per side. (At this point, seeing as it’s in the single digits here in Colorado, I decided not to brave the snow-piled deck to do some bakyard grilling. I opted to lightly saute the ‘shrooms in the Burgundy wine). To serve, arrange the portobello caps gill side down and top with the roasted veggies. (I served them gill side up and filled them with the veggies). They were delicious! I’m sure grilling would add a whole new flavor, so that it why I chose the wine to give it a bit more jazz.I served these with the Tarragon Pasta Salad and together, they make a great meal, especially for the coming spring and summer. But beware, if you’re not used to eating that amount of veggies in one sitting (namely, my husband) don’t go to a 2 1/2 hour movie afterwards…poor guy. Luckily, veggie gas tends to be less offensive. Otherwise, eat up and enjoy!

Grilled Portobellos with Rosemary-Roasted Vegetables -- Epicurean VeganRecipe source: Vegan Planet

Herb-Roasted Potatoes

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Herb-Roasted Potatoes -- Epicurean VeganThese 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!

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