Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Asian Veggie Salad with Almonds

by

Asian Veggie Salad with Almonds -- Epicurean VeganThis is a simple summer salad that is ideal for parties and picnics. It’s also easy to throw together and I love the Asian dressing, too—gives it a yummy, peanutty-flavor.

INGREDIENTS:
1 head of romaine lettuce, chopped
1 C corn kernels, thawed (if frozen)
1-1/2 C cabbage, diced
1 red bell pepper, diced
1 C edamame, thawed (if frozen)
1/2 a cucumber, sliced, then halved
1 C slivered almonds
1/3 C Light Asian Toasted Sesame Dressing (from Kraft)

DIRECTIONS:
In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.

In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

Asian Veggie Salad with Almonds
 
Print
This is a simple summer salad that is ideal for parties and picnics. It's also easy to throw together and I love the Asian dressing, too---gives it a yummy, peanutty-flavor.
Author:
Ingredients
  • 1 head of romaine lettuce, chopped
  • 1 C corn kernels, thawed (if frozen)
  • 1-1/2 C cabbage, diced
  • 1 red bell pepper, diced
  • 1 C edamame, thawed (if frozen)
  • ½ a cucumber, sliced, then halved
  • 1 C slivered almonds
  • ⅓ C Light Asian Toasted Sesame Dressing (from Kraft)
Directions
  1. In a small, dry skillet, toast the almonds for a few minutes, until they begin to brown.
  2. In a large bowl, combine all the veggies. Add the dressing and coat thoroughly. Note: if you are making this ahead of time, stir in the nuts just before serving, as they can get mushy if they sit too long in the dressing. Enjoy!

 

Crispy “Chicken” Salad

by

Crispy "Chicken" Salad -- Epicurean VeganThis salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Crispy "Chicken" Salad
 
Print
This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It's just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.
Author:
Ingredients
  • 1 bag Boca nuggets, baked and diced
  • Romaine lettuce, torn
  • Fresh spinach, torn
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 cucumber, sliced, then quartered
  • Vegan pepper jack cheese and/or cheddar, shredded
  • Green onions, sliced
  • Tortilla chips, broken up
  • Vegan Ranch dressing:
  • 1 C Vegenaise
  • 1-1/2 tsp lemon juice
  • 6 Tbs almond milk
  • ½ tsp dried chives
  • ½ tsp dried parsley
  • ½ tsp dried dill
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
Directions
  1. I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

 

Red Cabbage Slaw with Truffle Dressing

by

Red Cabbage Slaw with Truffle Dressing -- Epicurean VeganI’ve had this recipe in mind for a couple of weeks since we received a red cabbage from Green Buffalo Food. Every time I opened the fridge, it would remind me that I have to make something with it, and soon. Even after two weeks (and being organic) I was shocked that it was still in great condition. Whew!


Red Cabbage Slaw with Truffle Dressing -- Epicurean Vegan

INGREDIENTS:
Slaw:
1 red cabbage, sliced, then chopped
1 bell pepper, any variety, sliced thin
6-8 green onions, sliced
Dressing:
1/2 C Vegenaise
3 Tbs Tofutti sour cream
1 Tbs nutritional yeast
1 Tbs balsamic vinegar
1/2 tsp truffle oil
1/2 tsp celery salt
1/4 tsp dry mustard
1/8 black pepper
1 Tbs water

DIRECTIONS:
In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!

Red Cabbage Slaw with Truffle Dressing
 
Print
Author:
Ingredients
  • Slaw:
  • 1 red cabbage, sliced, then chopped
  • 1 bell pepper, any variety, sliced thin
  • 6-8 green onions, sliced
  • Dressing:
  • ½ C Vegenaise
  • 3 Tbs Tofutti sour cream
  • 1 Tbs nutritional yeast
  • 1 Tbs balsamic vinegar
  • ½ tsp truffle oil
  • ½ tsp celery salt
  • ¼ tsp dry mustard
  • ⅛ black pepper
  • 1 Tbs water
Directions
  1. In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!

 

Easy Cole Slaw

by

Easy Cole Slaw -- Epicurean VeganWe received a head of cabbage in our CSA this week, and as I stared at it, wondering what to do with it, I ended up with the obvious: cole slaw. The original recipe is from Bobby Flay and all I had to do was veganize it—pretty simple. I really like the flavors in this slaw—not too tangy, but not bland like some slaws tend to be.

INGREDIENTS:
1 head green cabbage, finely shredded ( I think a combo of red and green would be great)
2 large carrots, finely shredded
3/4 cup Vegenaise
2 tablespoons Tofutti sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt,
Salt and freshly ground pepper

DIRECTIONS:
Combine the shredded cabbage and carrots in a large bowl.

Easy Cole Slaw -- Epicurean VeganWhisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl.

Easy Cole Slaw -- Epicurean VeganAdd to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. Enjoy!

Creamy, Tangy Potato Salad

by

Creamy, Tangy Potato Salad -- Epicurean VeganI’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!

Easy, Creamy Pasta Salad

by

Easy, Creamy Pasta Salad -- Epicurean VeganLike the title says, this pasta salad is easy and creamy, but also packed full of flavors. With summer quickly approaching, there are so many options for fresh veggies that would be perfect to add like cherry tomatoes and avocados.

INGREDIENTS:
14-oz pasta (I used whole wheat penne)
3 large green onion, chopped
1 bell pepper, diced (use any variety–I used orange,  but a red one would be great for color and presentation)
2 stalks celery, sliced
1/2 C fresh parsley, chopped
1 Tbs fresh chives, chopped
1/4 tsp dill
1/2 C vegan cheddar, diced or shredded (The Daiya wedges would be IDEAL to chop up into tiny dice–like the Havarti style)
2/3 C Tofutti sour cream
1/3 C Veganaise
1 Tbs spicy brown mustard
1/4 tsp ground white pepper
Salt and pepper, to taste

Easy, Creamy Pasta Salad -- Epicurean Vegan

DIRECTIONS:
Cook pasta according to package instructions, drain and rinse with cold water. Meanwhile, combine green onion, bell pepper, celery, parsley, and chives in a small bowl. In a large bowl (large enough to hold everything and serve in) combine sour cream, Veganaise, mustard, dill, white pepper, vegan cheese, salt, and pepper. Pour in drained pasta and veggies and stir to combine–it’s that easy! Cover tightly and store in the refrigerator. Enjoy!

Red Wine Vinaigrette and Salad with a Kick

by

So long to boring salads! Between the mustard greens and the Dijon and shallots in the dressing, this salad is anything but tame.

Red Wine Vinaigrette and Salad with a Kick -- Epicurean VeganRed Wine Vinaigrette and Salad with a Kick -- Epicurean Vegan

 

INGREDIENTS:
Vinaigrette:
4 Tbs red wine vinegar
2 Tbs shallots, chopped fine
3 tsp Dijon mustard
4 Tbs olive oil
1 tsp salt
1/4 tsp ground black pepper

Salad:
2 large leaves mustard greens, chopped into 1″ pieces
2 large leaves of kale, chopped into 1″ pieces
2 big handfuls of spinach, chopped into bite sized pieces
8 mushrooms, sliced
2 small tomatoes, diced
1/2 cucumber, diced (not tiny diced–bite sized)
1 big handful sunflower seeds
2 big handfuls craisins
croutons

DIRECTIONS:
Dressing
Whisk together all ingredients, serve immediately, or cover and refrigerate. Makes about a 1 cup
Salad
Combine and toss–I’ll bet you know how to make a salad!
Enjoy!

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme