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Couscous with Leeks & Shiitake Mushrooms

July 20, 2016 by Epicurean Vegan

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Our summer has been awfully busy and I haven’t spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn’t taste rushed. I used Trader Joe’s Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn’t even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you’ll like this perfect-for-a-busy-summer dish!

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

INGREDIENTS:
16-oz pkg. Harvest Grains Blend, Trader Joe’s (or grain of choice)
3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
2 garlic cloves, minced
1-2 Tbs olive oil
2 large leeks, chopped
2 C shiitake mushrooms, cut into 1″ pieces
3/4 C soy sauce or tamari
1 tsp arrowroot
1-1/2 Tbs red wine vinegar
1/2 tsp sesame oil
1 heaping Tbs Dijon
Salt and pepper
Garlic powder
Toasted sesame seeds

DIRECTIONS:
Cook the grains according to package instructions. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.

Couscous with Leeks and Shiitake Mushrooms -- Epicurean Vegan

Season with salt, pepper, and garlic powder. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.

To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!

Couscous with Leeks & Shiitake Mushrooms
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Our summer has been awfully busy and I haven't spent a lot of time experimenting in the kitchen, however, not all great dishes have to take a lot of time. This flavorful meal is ready in about 20 minutes but it certainly doesn't taste rushed. I used Trader Joe's Harvest Grain Blend that has Israeli-style couscous, quinoa, orzo, and baby garbanzo beans (which I didn't even know existed). It only takes 10 minutes to cook. Feel free to use brown rice, quinoa, or even lentils (I recommend brown or green lentils), just keep in mind, the cooking time may vary. Either way, I think you'll like this perfect-for-a-busy-summer dish!
Author: Epicurean Vegan
Serves: 5-6
Ingredients
  • 16-oz pkg. Harvest Grains Blend, Trader Joe's (or grain of choice)
  • 3-1/2 C vegetable broth (again, this amount may vary depending on choice of grain)
  • 2 garlic cloves, minced
  • 1-2 Tbs olive oil
  • 2 large leeks, chopped
  • 2 C shiitake mushrooms, cut into 1" pieces
  • ¾ C soy sauce or tamari
  • 1 tsp arrowroot
  • 1-1/2 Tbs red wine vinegar
  • ½ tsp sesame oil
  • 1 heaping Tbs Dijon
  • Salt and pepper
  • Garlic powder
  • Toasted sesame seeds
Directions
  1. Cook the grains according to package instructions. If you're using the Harvest Grains Blend, it will cook in ten minutes.
  2. Meanwhile, heat the olive oil in a large skillet; add the garlic. Cook 2 minutes, then add the leeks. Over medium heat, saute the leeks for about 7-8 minutes, or until they soften and begin to brown. Add the mushrooms and cook another 3-4 minutes.
  3. Season with salt, pepper, and garlic powder.
  4. In a small bowl, whisk together the soy sauce, red wine vinegar, sesame oil, and arrowroot. Once well combined, whisk in the Dijon. Add the sauce mixture to the skillet and combine it well with the leeks and mushrooms. It will thicken immediately. Remove from the heat.
  5. To serve, scoop some of the couscous mixture into a bowl, add some leek-mushroom mixture, and top with sesame seeds. Enjoy!
3.5.3208

 

 

Filed Under: Dinners, Lunches Tagged With: couscous, fast and easy, grains, healthy, leeks, shiitake mushrooms, Trader Joe's

Asian-Inspired Risotto

February 26, 2014 by Epicurean Vegan

Asian Inspired Risotto with Bok Choy & Shiitake Mushrooms -- Epicurean VeganYep, I’m still on my risotto kick. This time, however, I gave it an Asian twist by adding bok choy, shiitake mushrooms, and a touch of sesame oil (among other seasonings). This is a unique and delicious change from the usual risotto dish and would be great paired with some veggie crystal rolls. Yum!

INGREDIENTS:
4 C vegetable broth
1 Tbs red miso
1 C water
1-1/2 C Arborio rice
2 heads baby bok choy, chopped
2 C shiitake mushrooms, chopped
3/4 C green onion, sliced thin
1/2 C Sherry cooking wine
2 Tbs Earth Balance
1/3 C nutritional yeast
1/4 tsp Chinese 5-Spice blend
1/4 tsp sesame oil
1 Tbs tamari ( or soy sauce)

DIRECTIONS:
Preheat oven to 350. In a Dutch oven, whisk the 4 cups of broth and 1 tablespoon of miso; stir in the rice. Cover and bake for 45 minutes. Fifteen minutes before the rice is done, begin steaming the bok choy. Steam for 10 minutes, then add the mushrooms and green onion.

Asian Inspired Risotto with Bok Choy & Shiitake Mushrooms -- Epicurean VeganWhen the rice is done (most of the liquid has been absorbed), stir in the one cup of water,sherry and Earth Balance. Stir vigorously for 1-2 minutes—it’ll thicken up. Next, add the nutritional yeast, five-spice blend, sesame oil, and tamari. Stir well for at least a minute. Fold in the bok choy mixture and enjoy!

Asian-Inspired Risotto
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
I gave this risotto dish an Asian twist by adding bok choy, shiitake mushrooms, and a touch of sesame oil (among other seasonings). This is a unique and delicious change from the usual risotto dish and would be great paired with some veggie crystal rolls. Yum!
Author: Epicurean Vegan
Ingredients
  • 4 C vegetable broth
  • 1 Tbs red miso
  • 1 C water
  • 1-1/2 C Arborio rice
  • 2 heads baby bok choy, chopped
  • 2 C shiitake mushrooms, chopped
  • ¾ C green onion, sliced thin
  • ½ C Sherry cooking wine
  • 2 Tbs Earth Balance
  • ⅓ C nutritional yeast
  • ¼ tsp Chinese 5-Spice blend
  • ¼ tsp sesame oil
  • 1 Tbs tamari ( or soy sauce)
Directions
  1. Preheat oven to 350.
  2. In a Dutch oven, whisk the 4 cups of broth and 1 tablespoon of miso; stir in the rice.
  3. Cover and bake for 45 minutes.
  4. Fifteen minutes before the rice is done, begin steaming the bok choy. Steam for 10 minutes, then add the mushrooms and green onion.
  5. When the rice is done (most of the liquid has been absorbed), stir in the one cup of water,sherry and Earth Balance. Stir vigorously for 1-2 minutes---it'll thicken up.
  6. Next, add the nutritional yeast, five-spice blend, sesame oil, and tamari. Stir well for at least a minute.
  7. Fold in the bok choy mixture and enjoy!
3.4.3177

 

Filed Under: Dinners, Sides Tagged With: Asian, bok choy, creamy, easy, sesame oil, shiitake mushrooms, tamari, vegan risotto

Wild Mushroom & Miso Soup

December 11, 2013 by epicureanvegan

Wild Mushroom and Miso Soup -- Epicurean VeganFor mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker.  This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters—perfect for fighting off the winter chills and colds.

INGREDIENTS:
1 (1/2 oz) pkg dried porcini mushrooms (I could only find the 3/4 oz package, which I used all of)
1 C hot water (I added a bit more since I used more mushrooms)
1 Tbs olive oil
2 leeks, (mostly white parts and a little of the green) sliced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves of garlic, minced
1 tsp salt
1/2 tsp cracked peppercorns (I used ground—didn’t have the peppercorns)
1 bay leaf
8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more–they cook down quite a bit)
8-oz cremini mushrooms, stems removed and quartered (Again, I’d add more)!
6 C vegetable broth
1 C water
1/4 C miso
Optional: fresh snipped chives

DIRECTIONS:
In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.

Wild Mushroom and Miso Soup -- Epicurean VeganTransfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.

Wild Mushroom and Miso Soup -- Epicurean Vegan

Cover and cook on high for 3 hours OR on low for 6 hours. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Wild Mushroom & Miso Soup
 
Print
For mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker. This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters---perfect for fighting off the winter chills and colds.
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 (1/2 oz) pkg dried porcini mushrooms (I could only find the ¾ oz package, which I used all of)
  • 1 C hot water (I added a bit more since I used more mushrooms)
  • 1 Tbs olive oil
  • 2 leeks, (mostly white parts and a little of the green) sliced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • ½ tsp cracked peppercorns (I used ground---didn't have the peppercorns)
  • 1 bay leaf
  • 8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more--they cook down quite a bit)
  • 8-oz cremini mushrooms, stems removed and quartered (Again, I'd add more)!
  • 6 C vegetable broth
  • 1 C water
  • ¼ C miso
  • Optional: fresh snipped chives
Directions
  1. In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside.
  2. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.
  3. Transfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.
  4. Cover and cook on high for 3 hours OR on low for 6 hours.
  5. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!
3.4.3177

Filed Under: Dinners, Soups Tagged With: carrots, celery, cremini mushrooms, easy, immune boosting, leeks, miso, mushrooms, savory, shiitake mushrooms, slow cooker, soup, The Vegetarian Slow Cooker

Butternut Squash and Mushroom Lasagna

November 22, 2013 by epicureanvegan

Butternut Squash and Mushroom Lasagna -- Epicurean Vegan

Looking for Thanksgiving meal ideas? You’ve come to the right place! This lasagna, is downright amazing—your guests will be demanding the recipe.  A similar dish that would also be great for Stuffed Bird Carcass on the Table Day, would be these Butternut Squash Stuffed Shells with Cashew Cheese. So this dish is definitely less complicated than you might think. I recommend preparing the squash and tofu ricotta ahead of time and keeping them in the fridge until ready to use. Because I didn’t saute the mushrooms, the only things I had to do come suppah-time, was boil the noodles and make the white sauce—both no-brainers . . . I promise. Speaking of noodles, I prefer to use the old fashioned kind simply because the no-boil ones are too short and I have found that they don’t always get cooked completely. Should your noodle preference differ from mine, that’s quite all right . . . you get to make those executive decisions in your own kitchen 🙂 I just like that I can cut the cooked noodles to fit my pan. Either way, this won’t disappoint!

INGREDIENTS:
1 large butternut squash, peeled and diced
4-5 garlic cloves
Olive oil
1/8 C almond milk
4-5 C mixture of shiitake and button mushrooms
Salt and pepper
15 + a few extra lasagna noodles
Tofu ricotta
14-oz tub extra firm tofu, drained and pressed
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
Optional: 1/4 C vegan mozzarella, shredded
White sauce
1/4 C Earth Balance margarine
6 Tbs flour
1 C vegetable broth
1/2 C almond milk
1/4 tsp nutmeg
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 425. To prepare the squash, I recommend peeling the squash and dicing it up. I have found that if you’re going to just puree it anyway, this is the fastest way to roast a butternut squash. As long as you have a decent potato peeler, this step will be a breeze.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganToss in a bowl with a little olive oil and some salt and pepper. I decided I might as well roast some garlic too, so I took about 6 cloves, cut the tops off (leaving them in the skins), placed them on some foil, drizzled some olive oil on them, then loosely wrapped them up.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganSpread the diced squash on a large baking sheet (along with the garlic) and roast for 30 minutes.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganNext, transfer the squash and the garlic cloves (which should slip right out of the skins) into a food processor. Add about an 1/8 C of almond milk and puree. It’s up to you how smooth you want to puree the squash, but I recommend not having too many big chunks remaining. To prepare the ricotta, throw all of the ingredients in a food processor, except the cheese, and puree until smooth. Transfer to a bowl, and if using the cheese, stir it in.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganSlice up the mushrooms. I had just about 4 cups of sliced shiitakes and since we’re obsessed with mushrooms, I decided that wasn’t enough, so I added some white button mushrooms . . . perfect.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganPreheat oven to 375. To begin, I suggest starting the sauce about 5 minutes before you start the water for the noodles. In a medium saucepan, melt the Earth Balance, then whisk in the flour until fully incorporated and you have a thick paste. Add a little broth, then whisk until smooth. Do this until you’ve added all the broth. Whisk it constantly over medium heat until it begins to thicken. Slowly, and bit by bit, add the almond milk, whisking continuously until it thickens. Reduce heat and season with nutmeg, salt, and pepper. Keep an eye on it and don’t let it burn. Hopefully by now, the noodles are about ready. Don’t over-boil them—they’ll cook more once in the oven. Otherwise, they’ll rip while assembling the lasagna. Rinse thoroughly with cold water to keep them from sticking to each other. Ladle some sauce on the bottom of the pan—not a lot; just enough to coat the bottom. I used a 9×13″ baking dish, so I placed 5 noodles vertically in the dish and cut a couple of inches off one end. Spread half of the squash mixture on the lasagna noodles. Then spread a couple of tablespoons of the tofu ricotta on each noodle. (I didn’t use all of the ricotta–I had about a full cup leftover). Next. layer on half of the mushrooms.

Butternut Squash and Mushroom Lasagna -- Epicurean VeganRepeat process with another 5 noodles, the rest of the squash mixture, more ricotta, and the remaining mushrooms. Top with the last 5 noodles and pour sauce on top. (I added a little more almond milk to the sauce because it had gotten a bit thick). Cover with foil and bake for 35-40 minutes. Let it sit for 5-10 minutes, then enjoy!

Butternut Squash and Mushroom Lasagna -- Epicurean Vegan

Butternut Squash and Mushroom Lasagna
 
Print
This lasagna, is downright amazing---your guests will be demanding the recipe. A similar dish that would also be great for Stuffed Bird Carcass on the Table Day, would be these Butternut Squash Stuffed Shells with Cashew Cheese. So this dish is definitely less complicated than you might think. I recommend preparing the squash and tofu ricotta ahead of time and keeping them in the fridge until ready to use. Because I didn't saute the mushrooms, the only things I had to do come suppah-time, was boil the noodles and make the white sauce---both no-brainers . . . I promise. Speaking of noodles, I prefer to use the old fashioned kind simply because the no-boil ones are too short and I have found that they don't always get cooked completely. Should your noodle preference differ from mine, that's quite all right . . . you get to make those executive decisions in your own kitchen 🙂 I just like that I can cut the cooked noodles to fit my pan. Either way, this won't disappoint!
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • 1 large butternut squash, peeled and diced
  • 4-5 garlic cloves
  • Olive oil
  • ⅛ C almond milk
  • 4-5 C mixture of shiitake and button mushrooms
  • Salt and pepper
  • 15 + a few extra lasagna noodles
  • Tofu ricotta
  • 14-oz tub extra firm tofu, drained and pressed
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • Optional: ¼ C vegan mozzarella, shredded
  • White sauce
  • ¼ C Earth Balance margarine
  • 6 Tbs flour
  • 1 C vegetable broth
  • ½ C almond milk
  • ¼ tsp nutmeg
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 425.
  2. To prepare the squash, I recommend peeling the squash and dicing it up. I have found that if you're going to just puree it anyway, this is the fastest way to roast a butternut squash. As long as you have a decent potato peeler, this step will be a breeze.
  3. Toss in a bowl with a little olive oil and some salt and pepper. I decided I might as well roast some garlic too, so I took about 6 cloves, cut the tops off (leaving them in the skins), placed them on some foil, drizzled some olive oil on them, then loosely wrapped them up.
  4. Spread the diced squash on a large baking sheet (along with the garlic) and roast for 30 minutes.
  5. Next, transfer the squash and the garlic cloves (which should slip right out of the skins) into a food processor. Add about an ⅛ C of almond milk and puree. It's up to you how smooth you want to puree the squash, but I recommend not having too many big chunks remaining.
  6. To prepare the ricotta, throw all of the ingredients in a food processor, except the cheese, and puree until smooth. Transfer to a bowl, and if using the cheese, stir it in.
  7. Slice up the mushrooms. I had just about 4 cups of sliced shiitakes and since we're obsessed with mushrooms, I decided that wasn't enough, so I added some white button mushrooms . . . perfect.
  8. Preheat oven to 375.
  9. To begin, I suggest starting the sauce about 5 minutes before you start the water for the noodles. In a medium saucepan, melt the Earth Balance, then whisk in the flour until fully incorporated and you have a thick paste. Add a little broth, then whisk until smooth. Do this until you've added all the broth. Whisk it constantly over medium heat until it begins to thicken. Slowly, and bit by bit, add the almond milk, whisking continuously until it thickens. Reduce heat and season with nutmeg, salt, and pepper. Keep an eye on it and don't let it burn.
  10. Hopefully by now, the noodles are about ready. Don't over-boil them---they'll cook more once in the oven. Otherwise, they'll rip while assembling the lasagna. Rinse thoroughly with cold water to keep them from sticking to each other.
  11. Ladle some sauce on the bottom of the pan---not a lot; just enough to coat the bottom. I used a 9x13" baking dish, so I placed 5 noodles vertically in the dish and cut a couple of inches off one end. Spread half of the squash mixture on the lasagna noodles. Then spread a couple of tablespoons of the tofu ricotta on each noodle. (I didn't use all of the ricotta--I had about a full cup leftover). Next. layer on half of the mushrooms.
  12. Repeat process with another 5 noodles, the rest of the squash mixture, more ricotta, and the remaining mushrooms. Top with the last 5 noodles and pour sauce on top. (I added a little more almond milk to the sauce because it had gotten a bit thick).
  13. Cover with foil and bake for 35-40 minutes.
  14. Let it sit for 5-10 minutes, then enjoy!
3.4.3177

Filed Under: Dinners Tagged With: butternut squash, butternut squash lasagna, easy, shiitake mushrooms, tofu ricotta, vegan lasagna, vegan Thanksgiving

Creamy Mushroom Fettuccine

April 24, 2012 by epicureanvegan

Creamy Mushroom Fettuccine -- Epicurean Vegan

“To err is human.” I found myself quoting Alexander Pope as I made this dish from Big Vegan. Apparently, I wasn’t very good about reading the ingredient list, or directions when I decided on making this dish this week. I didn’t realize that it calls for dried mushrooms. Didn’t pick those up. It called for fresh parsley. Didn’t get that. It called for a cast iron pan. Still haven’t bought one. But that’s okay! I improvised and this turned out to be an amazing dish, mostly because I did not screw up the sauce. It’s a fantastic sauce that I will be making again and again. It’s full of flavor and isn’t too thick or too thin, and is so easy to make. The Husband called it a vegan stroganoff. The recipe also calls for seitan, but I’m not a fan, so I left it out. Below is my ad libbed version that I promise won’t disappoint! In fact, I got nixed out of the leftovers, but thankfully, there was some sauce left so I made some rice and had a satisfying lunch.

Creamy Mushroom Fettuccine -- Epicurean Vegan

INGREDIENTS:
3 Tbs rice flour
1 Tbs olive oil
2 C shiitake mushrooms, thinly sliced
2 cloves garlic, minced
1-1/2 C almond milk
1/4 C white cooking wine
1 Tbs tomato paste
1 Tbs nutritional yeast
1 Tbs white miso
1 pinch nutmeg
1 pinch cayenne
1 pinch turmeric
6 green onions, thinly sliced
1/2 tsp salt
8 oz portobello caps (3 of them), thinly sliced
16 oz dried fettuccine
1/4 C toasted walnuts, chopped

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, heat the olive oil and garlic in a large skillet. Add the shiitakes, green onion, portobellos, and cook until browned. Sprinkle with the flour and stir to combine.

Creamy Mushroom Fettuccine -- Epicurean Vegan

Whisk together the almond milk, wine, miso, tomato paste, yeast flakes, nutmeg, cayenne, and turmeric. Reduce the heat on the mushrooms to low and slowly add the sauce, little by little, stirring as you go to keep it from burning. Season with the salt. It won’t be a real thick sauce; you just want it heated through.

Creamy Mushroom Fettuccine -- Epicurean Vegan

Drain the pasta and serve it with a ladle or two of sauce on top along with the toasted walnuts. You can also mix the sauce with the pasta, but I like to usually keep them separate. Enjoy!

Creamy Mushroom Fettuccine
 
Print
"To err is human." I found myself quoting Alexander Pope as I made this dish from Big Vegan. Apparently, I wasn't very good about reading the ingredient list, or directions when I decided on making this dish this week. I didn't realize that it calls for dried mushrooms. Didn't pick those up. It called for fresh parsley. Didn't get that. It called for a cast iron pan. Still haven't bought one. But that's okay! I improvised and this turned out to be an amazing dish, mostly because I did not screw up the sauce. It's a fantastic sauce that I will be making again and again. It's full of flavor and isn't too thick or too thin, and is so easy to make. The Husband called it a vegan stroganoff. The recipe also calls for seitan, but I'm not a fan, so I left it out. Below is my ad libbed version that I promise won't disappoint! In fact, I got nixed out of the leftovers, but thankfully, there was some sauce left so I made some rice and had a satisfying lunch.
Author: Epicurean Vegan
Ingredients
  • 3 Tbs rice flour
  • 1 Tbs olive oil
  • 2 C shiitake mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1-1/2 C almond milk
  • ¼ C white cooking wine
  • 1 Tbs tomato paste
  • 1 Tbs nutritional yeast
  • 1 Tbs white miso
  • 1 pinch nutmeg
  • 1 pinch cayenne
  • 1 pinch turmeric
  • 6 green onions, thinly sliced
  • ½ tsp salt
  • 8 oz portobello caps (3 of them), thinly sliced
  • 16 oz dried fettuccine
  • ¼ C toasted walnuts, chopped
Directions
  1. Cook the pasta according to package instructions. Meanwhile, heat the olive oil and garlic in a large skillet. Add the shiitakes, green onion, portobellos, and cook until browned. Sprinkle with the flour and stir to combine.
  2. Whisk together the almond milk, wine, miso, tomato paste, yeast flakes, nutmeg, cayenne, and turmeric. Reduce the heat on the mushrooms to low and slowly add the sauce, little by little, stirring as you go to keep it from burning. Season with the salt. It won't be a real thick sauce; you just want it heated through.
  3. Drain the pasta and serve it with a ladle or two of sauce on top along with the toasted walnuts. You can also mix the sauce with the pasta, but I like to usually keep them separate. Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: Big Vegan, fettuccine, Pasta, Portobellos, shiitake mushrooms

Mushroom and Snow Pea Soup

December 19, 2011 by epicureanvegan

Mushroom and Snow Pea Soup -- Epicurean VeganThis soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.

INGREDIENTS:
6 C vegetable broth
1 Tbs olive oil
6 green onion, sliced
3 C Shiitake and white mushrooms (or cremini), sliced
2 C snow peas, cut into pieces (and ends snipped)
1 Tbs fresh ginger, grated
3 tsp garlic, minced
2 Tbs yellow miso
6-oz Angel hair pasta

DIRECTIONS:
In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.

Mushroom and Snow Pea Soup -- Epicurean Vegan

Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.

Mushroom and Snow Pea Soup -- Epicurean Vegan

Add the pasta and cook another 3-5 minutes. Serve and enjoy!

Mushroom and Snow Pea Soup
 
Print
This soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.
Author: Epicurean Vegan
Ingredients
  • 6 C vegetable broth
  • 1 Tbs olive oil
  • 6 green onion, sliced
  • 3 C Shiitake and white mushrooms (or cremini), sliced
  • 2 C snow peas, cut into pieces (and ends snipped)
  • 1 Tbs fresh ginger, grated
  • 3 tsp garlic, minced
  • 2 Tbs yellow miso
  • 6-oz Angel hair pasta
Directions
  1. In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.
  2. Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.
  3. Add the pasta and cook another 3-5 minutes. Serve and enjoy!
3.5.3208

Filed Under: Dinners, Lunches, Soups Tagged With: fast and easy, miso, mushrooms, Pasta, shiitake mushrooms, snowpeas, vegan soup

Baked Mushroom Risotto

April 8, 2011 by epicureanvegan

Baked Mushroom Risotto -- Epicurean VeganI love the natural creaminess of risotto and when possible, I use it in recipes that call for regular old white rice. This simple dish is great as a side or even a main meal. The recipe is from Prevention, but I made several changes, including having to veganize it, which proved to be very simple. You can use a dutch oven or like me, good old fashioned aluminum foil and a baking dish. The aroma of this baking in the oven will attract the family to the dinner table!

INGREDIENTS:
1 Tbs olive oil
1/2 red onion, chopped
1 C sliced shiitake and/or oyster mushrooms
1/3 C dry white wine
1-1/2 C arborio rice
3 C low-sodium vegetable broth
1/3 C (+ some for sprinkling) vegan Parmesan cheeze

DIRECTIONS:
Preheat oven to 350. In a medium skillet, heat the olive oil and add the onions; cook for 5-7 minutes, or until they soften and brown. Add the mushrooms and cook a few more minutes until they begin to soften. In the meantime, in a small saucepan, warm the broth a little.

Baked Mushroom Risotto -- Epicurean Vegan

Add the wine and cook until it evaporate, just a few minutes. Transfer to an oven-safe dish, stir in the rice, 1/3 C of the cheeze, and warmed up broth.

Baked Mushroom Risotto -- Epicurean VeganCover tightly with foil and bake 30-32 minutes, or until the liquid has been absorbed. You’ll need to stir it, as the mushrooms and onions migrated to the top. Sprinkle with some Parmesan cheeze and enjoy!

Baked Mushroom Risotto -- Epicurean Vegan

Filed Under: Dinners, Sides Tagged With: dairy-free, red onion, Risotto, shiitake mushrooms, vegetable broth

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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