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Potato Curry with Spinach & Tomato

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Potato Curry with Spinach and Tomato -- Epicurean Vegan

The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That’s right, avocado. I know it’s highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal?
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Yep . . . I added avocado my Indian curry and it was delicious! The mild flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you’ve got an avocado itchin’ to be eaten. I’m pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!

INGREDIENTS:
3 cloves of garlic, minced
1 Tbs olive oil
3 russet potatoes, nuked, skinned, and cut into cubes
1 can coconut milk
1 C vegetable broth
3 Tbs garam masala
3 Tbs yellow curry
1 tsp turmeric
3/4 tsp salt
3-4 C fresh baby spinach
3 tomatoes, diced
6 C cooked rice
1-2 avocados, peeled, pitted and diced (optional)
1 can of drained garbanzo beans would also be great to add!

DIRECTIONS:
In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Add the garam masala, curry, and turmeric and coat the potatoes well.
Potato Curry with Spinach and Tomato -- Epicurean VeganIn a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
Potato Curry with Spinach and Tomato -- Epicurean Vegan

Fold in and let cook over medium-low heat until the spinach is wilted.
Potato Curry with Spinach and Tomato -- Epicurean Vegan
Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

Potato Curry with Spinach & Tomato
 
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The origin of this meal began with me wondering what to do with some on-the-verge ingredients: tomatoes, potatoes, spinach, and . . . avocado. That's right, avocado. I know it's highly unconventional, even ridiculous to incorporate avocado into Indian cuisine, but does it really matter? If it tastes amazing, is it a big deal? I added avocado my Indian curry and it was delicious! The mind flavor and creamy texture paired beautifully with the Indian spices. I recommend giving it a shot if you've got an avocado itchin' to be eaten. I'm pretty impressed with how this turned out and in such a short amount of time, plus, chances are, you have all the ingredients in your pantry!
Author:
Serves: 4-5
Ingredients
  • 3 cloves of garlic, minced
  • 1 Tbs olive oil
  • 3 russet potatoes, nuked, skinned, and cut into cubes
  • 1 can coconut milk
  • 1 C vegetable broth
  • 3 Tbs garam masala
  • 3 Tbs yellow curry
  • 1 tsp turmeric
  • ¾ tsp salt
  • 3-4 C fresh baby spinach
  • 3 tomatoes, diced
  • 6 C cooked rice
  • 1-2 avocados, peeled, pitted and diced
Directions
  1. In a large skillet, heat the garlic over medium heat in the olive oil. Add the cooked and diced potatoes; saute for 10-15 minutes or until browned. (Be sure to make the rice during this time, too.)
  2. Add the garam masala, curry, and turmeric and coat the potatoes well.
  3. In a large measuring cup, whisk together the coconut milk and vegetable broth. Over medium-low heat, add it to the potatoes. Bring it to low simmer and season with salt. Add the tomatoes and spinach. (If using, add the garbanzo beans.)
  4. Fold in and let cook over medium-low heat until the spinach is wilted.
  5. Serve the rice in individual servings topped with the potato mixture (and avocado, if using)! Enjoy!

 

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

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Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

I’m so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it’s well worth it!

INGREDIENTS:
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
3/4 tsp salt
1/4 C water
1/4 C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
1/2 C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean VeganFold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.

To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean VeganPlace onto a baking sheet.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don’t plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.

Come mealtime, the process goes pretty quickly, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.

Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer the raviolis to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
Spinach Ravioli with Lemon-Cashew Cream -- Epicurean Vegan

Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce
 
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I'm so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it's well worth it!
Author:
Ingredients
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 2 medium leeks, sliced and diced small
  • 3 C cremini mushrooms, diced small
  • 2 bunches of fresh spinach, chopped
  • Salt and pepper, to taste
  • 60 eggless wonton wrappers
  • Lemon-Cashew Cream
  • 1 C cashews
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ¾ tsp salt
  • ¼ C water
  • ¼ C lemon juice
  • Butter-Garlic Sauce
  • 6 garlic cloves, minced
  • 1 C vegetable broth
  • 1 lb vegan margarine
  • ½ C fresh parsley, minced
  • The rest
  • 2 tomatoes, diced
  • Vegan Parmesan
  • Toasted pinenuts, toasted (optional)
Directions
  1. In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
  2. Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.
  3. To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 to 2-1/2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
  4. Place onto a baking sheet.
  5. Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don't plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.
  6. Come mealtime, the process goes pretty quick, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.
  7. Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water to and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
  8. Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

 

 

 

Seed n’ Green Salad with Lemon-Tahini Dressing

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Next to summertime, I think January is high-salad time (thanks to all those New Year resolutions). I’m a salad gal all the time, but I might as well jump on the bandwagon. I could have called this something more catchy like, Grains n’ Greens, but quinoa is actually the seed that is extracted from the grain. Hence, it’s Seed n’ Green (even though I’m sure I’ve called quinoa a grain many times before). Anyway, quinoa is pretty awesome so it’s an ideal mate for salad fixings. I recommend making the quinoa ahead of time and letting it cool, but feel free to serve this salad warm.

INGREDIENTS:
1 C quinoa
2 C broth or water
6 C baby spinach
1 14-oz can sliced green olives
1 avocado, diced
Pepitas
Lemon-Tahini Dressing
2 Tbs tahini
1 Tbs red miso
1/8 C nutritional yeast
1/8 C lemon juice
1 Tbs chia seeds
1/4 C water (more for thinning out, if necessary)
1/8 tsp black pepper

DIRECTIONS:
Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed. I then transferred the quinoa to a bowl and chilled it in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.

To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!

Seed n' Green Salad with Lemon-Tahini Dressing
 
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Next to summertime, I think January is high-salad time---thanks to all those New Year resolutions. I'm a salad gal all the time, but I might as well jump on the bandwagon. I could have called this something more catchy like, Grains n' Greens, but quinoa is actually the seed that is extracted from the grain. Hence, it's Seed n' Green (even though I'm sure I've called quinoa a grain many times before. Anyway, quinoa is pretty awesome so it's an ideal mate for salad fixings. I recommend making the quinoa ahead of time and letting it cool, but feel free to serve this salad warm.
Author:
Serves: 4
Ingredients
  • 1 C quinoa
  • 2 C broth or water
  • 6 C baby spinach
  • 1 14-oz can sliced green olives
  • 1 avocado, diced
  • Pepitas
  • Lemon-Tahini Dressing
  • 2 Tbs tahini
  • 1 Tbs red miso
  • ⅛ C nutritional yeast
  • ⅛ C lemon juice
  • 1 Tbs chia seeds
  • ¼ C water (more for thinning out, if necessary)
  • ⅛ tsp black pepper
Directions
  1. Combine the quinoa and broth or water and bring to a boil. Reduce heat to low, cover, and let cook for about 15-20 minutes, or until the liquid has been absorbed.
  2. I then transferred to a bowl and chilled in the fridge, uncovered, for about 30-45 minutes. Meanwhile, to make the dressing, combine all of the ingredients in a food processor. Puree until smooth. Transfer to a mason jar or other glass container. Store in the fridge until ready to use. Depending on how long it sits, the chia seeds will thicken the dressing up, so if you want a thinner dressing, whisk in a tad of water.
  3. To make the salad, start with some spinach, then add a scoop or two of quinoa. Top with olives, avocado, pepitas and dressing. Enjoy!

 

 

Creamy Mushroom & Spinach Soup

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Creamy Mushroom & Spinach Soup -- Epicurean Vegan

It’s hard to beat a comforting, savory soup on a cold night. It’s also great when it doesn’t take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!

INGREDIENTS:
6 small russet potatoes, diced (about 4 C)
4-5 C vegetable broth
16-oz cremini mushrooms, sliced
1 bunch spinach, chopped small/fine
1 can lite coconut milk
1/2 tsp thyme
1/4 tsp rosemary
3/4 tsp Herbs de Provence
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
3 green onion or one bunch of chives, chopped

Creamy Mushroom and Spinach Soup -- Epicurean Vegan

DIRECTIONS:
In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender. Add half of the sliced mushrooms and about 2/3 of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.) Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

Creamy Mushroom & Spinach Soup
 
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It's hard to beat a comforting, savory soup on a cold night. It's also great when it doesn't take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!
Author:
Serves: 4-6
Ingredients
  • 6 small russet potatoes, diced (about 4 C)
  • 4-5 C vegetable broth
  • 16-oz cremini mushrooms, sliced
  • 1 bunch spinach, chopped small/fine
  • 1 can lite coconut milk
  • ½ tsp thyme
  • ¼ tsp rosemary
  • ¾ tsp Herbs de Provence
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 garlic cloves, minced
  • 3 green onion or one bunch of chives, chopped
Directions
  1. In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.
  2. Add half of the sliced mushrooms and about ⅔ of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.)
  3. Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic.
  4. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning.
  5. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

 

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

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Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

Well, I certainly didn’t mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can’t help it. But this recipe actually has lots of different elements than previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I’ve had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture–great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don’t have to miss out on the amazing health benefits of lentils.

Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak them overnight. If you don’t have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you’re ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorb all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer.

I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well.

All right, now that that’s out of the way, are we ready for the recipe?! I assure you, it’s worth the wait!

INGREDIENTS:
1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
1/3 C pepitas
1/2 C water (more if you’d like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
1/4 C fresh cilantro leaves
1 tsp agave
3/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
(For a little kick, add some chili powder)

DIRECTIONS:
As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganNext, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms–usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean VeganTo make the dressing, toss everything in a food processor or blender and blend until smooth.
Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing -- Epicurean Vegan

To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing
 
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Cook time
Total time
 
Well, I certainly didn't mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can't help it. But this recipe actually has lots of different elements from previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I've had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture--great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don't have to miss out on the amazing health benefits lentils are packed with. Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak lentils overnight. If you don't have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you're ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorbed all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer. I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well. All right, now that that's out of the way, are we ready for the recipe?! I assure you, it's been worth the wait!
Author:
Serves: 4-6
Ingredients
  • 1 C black (beluga) lentils
  • 1 Tbs fennel seed
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • 2 medium leeks, chopped
  • 1 8-oz can water chestnuts, chopped
  • 4 C fresh spinach, chopped (salad size)
  • 2-3 C white or cremini mushrooms, each cut into 4-6 pieces
  • Salt and pepper, to taste
  • Pepitas
  • Vegan Parmesan (optional)
  • Pepita-Tahini Dressing
  • ⅓ C pepitas
  • ½ C water (more if you'd like to thin the dressing)
  • 2 Tbs tahini
  • 2-1/2 Tbs grapeseed oil
  • 1 Tbs apple cider vinegar
  • 1 Tbs soy sauce or tamari
  • 1 Tbs lime juice
  • ¼ C fresh cilantro leaves
  • 1 tsp agave
  • ¾ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • (For a little kick, add some chili powder)
Directions
  1. As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.
  2. Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms--usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
  3. To make the dressing, toss everything in a food processor or blender and blend until smooth.
  4. To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

 

Quick & Easy Lentils with Spinach & Mushrooms

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Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean Vegan

As much as I love to cook, there are times when I want to spend as little time in the kitchen preparing a meal as possible. We’re busy—we’ve got places to go, things to do, people to see! And I’m guessing you’re the same way. Unfortunately, the Standard American Diet (SAD) has allowed us to spend practically no time in the kitchen preparing healthy meals, but rather digging into a greasy bag or a plastic container of some deli salad that’s been sitting all day.

Thankfully, I’ve discovered these ready-to-eat lentils from Trader Joe’s.
Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean Vegan

I think I paid $2.99 for this 1 lb 1.6-oz package that contains 5, 1/2 cup servings. First, let’s talk figures: We’re looking at 8 grams of fiber, 9 grams of protein, and 20% of your daily intake of iron—and that’s just in half a cup! Lentils contain no fat or cholesterol either. Even though lentils are high in carbs, that’s okay because whole grains gives us the slow and steady release of glucose that our bodies need to keep going. Plus, in case you haven’t heard . . . fiber is awesome. It helps control your weight because it adds volume to foods without a lot of calories so you feel fuller longer. It also helps stabilizes blood sugar so you don’t go from satisfied to ravenous in a matter of two hours.

Okay, are you convinced? Good.

Anyway, I threw this together in about 20 minutes. We had been out of town, so the fridge contents were sparse, but I was able to scrounge up some items.  I also had some leftover Cilantro-Cashew Sauce in the freezer that I defrosted in some hot water. I sauteed some onion, mushrooms, and spinach, then topped these bowls with some pepitas and fresh chives. Check out THIS LIST of other sauces you could easily whip up in no time.

Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean VeganINGREDIENTS:
1 pkg. Trader Joe’s Ready-to-Eat lentils (in the produce section)
2 cloves garlic, minced
1 tsp olive oil
1 small onion, diced
2-3 C mushrooms, sliced
3-4 C fresh spinach, chopped
Salt and pepper
Juice from half a lime
Pepitas
Fresh chives, chopped
Sauce of your choice (see above)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; saute for 2 minutes over medium heat. Add the onion and cook 5-7 minutes, or until they soften and begin to brown. Add the mushrooms and cook 3-4 minutes. In the meantime, heat the lentils by making 3 slits in the bag and cooking for 3 minutes on high in the microwave. Then add them to the skillet and mix in well. Add the spinach and cook until it begins to wilt.
Quick and Easy Lentils with Spinach and Mushrooms -- Epicurean VeganSeason with salt and pepper, then add the lime juice. Stir to combine. Serve in bowls and top with pepitas, chives and sauce. Enjoy!

Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls
 
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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.
Author:
Serves: 4
Ingredients
  • Bowls
  • 6 C cooked rice
  • 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
  • 1 Tbs olive oil
  • 2 red bell peppers, chopped
  • 2 carrots, shredded
  • 3 C spinach, chopped
  • 1 C green onion, sliced
  • 2 heads of broccoli florets
  • Chopped peanuts
  • Peanut Sauce
  • 2 cloves of garlic
  • ⅓ C peanut butter
  • ⅓ C tamari
  • 1 Tbs sesame oil
  • ⅛-1/4 C canned coconut milk or almond milk
Directions
  1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
  2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
  3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
  4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

 

 

Manicotti stuffed with Butternut Squash, Spinach & Ricotta

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Manicotti stuffed with Butternut Squash, Spinach and Ricotta -- Epicurean VeganIt’s that time of year . . . butternut squash time, that is. The farmer’s market here has broken out the squashes, so expect some squash recipes in the coming months. You may be amazed by how versatile squash is. Before, I never would have made stuffed shells with butternut squash, but now, it’s one of my favorite pasta fillings.
Here’s a few other recipes to try:
Bowties with Butternut Squash
Butternut Squash and Mushroom Lasagna
And you could easily sub in butternut squash in these Sweet Potato and Ricotta Ravioli

And many of you know, I LOVE pasta, so if I can incorporate my favorite squash with my favorite Italian staple, I’m a happy vegan. These are also very easy to make, so you won’t be spending hours in the kitchen. You can even make up the filling ahead of time and refrigerate until ready to stuff the manicotti.

INGREDIENTS:
1 small butternut squash
1 tsp olive oil
Salt and pepper, to taste
1 tsp sage
3 C spinach, chopped
1 handful fresh basil leaves, chopped
1 handful fresh chives, chopped
8-oz pkg. manicotti (14 manicotti)
1/2 recipe Tofu Ricotta (recipe below) or soy-free version
1 jar marinara sauce
Tofu Ricotta
14-oz pkg 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: 1/2 C Daiya Mozzarella shreds

DIRECTIONS:
Preheat oven to 425. Slice the butternut squash in half, place on a baking sheet and lightly brush with the olive oil. I used a rimmed baking sheet and added some water to the pan to help keep the squash from drying out. Roast 30-45 minutes, or until the squash is softened; let cool. Lower the oven temperature to 375. Meanwhile, to prepare the ricotta, place all the ingredients, except the Daiya cheese, in a food processor and process until smooth. Transfer to a bowl and stir in the cheese.

Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganCombine the spinach with the basil and chives.
Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganWhen the butternut squash is cool enough to handle, scoop it out into a bowl and mash well. Season with salt, pepper and sage. (This is also a good time to get the water boiling for the pasta). Mix half  of the ricotta mixture into the butternut squash and stir to thoroughly combine. Fold in the spinach and mix well. Store the rest of the tofu ricotta in an airtight container and save for another meal. You can also freeze it.
Manicotti stuffed with Butternut Squash, Spinach and Ricotta -- Epicurean VeganBe sure to NOT overcook the pasta—they’ll split easily and you won’t be able to stuff them. I had a couple start to split, so keep an eye on them. And don’t worry about them being under cooked because they will continue to cook and soften in the oven. After I drained the pasta, I poured them out onto a large baking sheet, otherwise, they’ll stick together in the colander and you don’t want that. The best way to stuff these would be with your freshly cleaned hands, but first, pour about 1/3 of the marinara on the bottom of a 9×13 baking dish. Next. stuff each manicotti roll with filling and place in the pan.
Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganPour the remaining sauce on top, covering all of the manicotti. Cover with foil and bake for 25 minutes.
Manicotti stuffed with Spinach, Butternut Squash and Ricotta -- Epicurean VeganEnjoy!

Manicotti stuffed with Butternut Squash, Spinach & Ricotta
 
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Author:
Serves: 5-7
Ingredients
  • 1 small butternut squash
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • 1 tsp sage
  • 3 C spinach, chopped
  • 1 handful fresh basil leaves, chopped
  • 1 handful fresh chives, chopped
  • 8-oz pkg. manicotti (14 manicotti)
  • ½ recipe Tofu Ricotta (recipe below) or soy-free version
  • 1 jar marinara sauce
  • .
  • Tofu Ricotta
  • .
  • 14-oz pkg 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: ½ C Daiya Mozzarella shreds
Directions
  1. Preheat oven to 425. Slice the butternut squash in half, place on a baking sheet and lightly brush with the olive oil. I used a rimmed baking sheet and added some water to the pan to help keep the squash from drying out. Roast 30-45 minutes, or until the squash is softened. Lower the oven temperature to 375.
  2. Meanwhile, to prepare the ricotta, place all the ingredients, except the Daiya cheese, in a food processor and process until smooth. Transfer to a bowl and stir in the cheese.
  3. Combine the spinach with the basil and chives.
  4. When the butternut squash is cool enough to handle, scoop it out into a bowl and mash well. Season with salt, pepper and sage. (This is also a good time to get the water boiling for the pasta). Mix half ricotta mixture into the butternut squash and stir to thoroughly combine. Fold in the spinach and mix well. Store the rest of the tofu ricotta in an airtight container and save for another meal. You can freeze it.
  5. Be sure to NOT overcook the pasta---they'll split easily and you won't be able to stuff them. I had a couple start to split, so keep an eye on them. And don't worry about them being under cooked because they will continue to cook and soften in the oven. After I drained the pasta, I poured them out onto a large baking sheet, otherwise, they'll stick together in the colander and you don't want that. The best way to stuff these would be with your freshly cleaned hands, but first, pour about ⅓ of the marinara on the bottom of a 9x13 baking dish. Next. stuff each manicotti roll with filling and place in the pan.
  6. Pour the remaining sauce on top, covering all of the manicotti. Cover with foil and bake for 25 minutes. Enjoy!

 

 

Cashew Cheese Risotto

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Cashew Cheese Risotto -- Epicurean VeganJust so you  know, we’re not messing around with this risotto. I shudder to think what my vegan life would be like without cashew cheese. Obviously, the pure joy of the Creamy Macaroni with Cashew Cheese, would just not exist, as would the Stuffed Shells with Butternut Squash and Cashew Cheese and the Pine nut and Cashew Ravioli. Not a vegan world I’d want to live in, folks. And the beauty of it all, is that cashew cheese is so simple to make, a monkey can do it, so it just doesn’t get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it’s easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you’re well on your way to cashew cheese nirvana.

INGREDIENTS:
5 C vegetable broth
1-1/2 C Arborio rice
1 tbs olive oil
2 cloves garlic, minced
1 C onion, diced
16-oz mushrooms, sliced, then cut in half
1-1/2 C green onion, sliced
2-3 C fresh spinach, chopped
1/2 C white cooking wine
2 Tbs vegan margarine
1/4 C nutritional yeast
1 recipe cashew cheese (see below)
Salt and pepper, to taste

Cashew Cheese (makes 1 cup)
1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add 1/2 cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
Cashew Cheese Risotto -- Epicurean VeganPreheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto,  heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
Cashew Cheese Risotto -- Epicurean VeganWhen the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that’s it! Serve and thoroughly enjoy!

Cashew Cheese Risotto
 
Print
Prep time
Cook time
Total time
 
Cashew cheese is so simple to make, a monkey can do it, so it just doesn't get any better. This baked risotto dish is creamy, decadent and outta this world (and into vegan heaven). And did I mention it's easy to make? Ready in 50 minutes? No standing at the stove constantly stirring like traditional risotto; this entree (or side dish) practically cooks itself. Served solo or with garlic bread and a salad, you're well on your way to cashew cheese nirvana.
Author:
Serves: 6-8
Ingredients
  • 5 C vegetable broth
  • 1-1/2 C Arborio rice
  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 1 C onion, diced
  • 16-oz mushrooms, sliced, then cut in half
  • 1-1/2 C green onion, sliced
  • 2-3 C fresh spinach, chopped
  • ½ C white cooking wine
  • 2 Tbs vegan margarine
  • ¼ C nutritional yeast
  • 1 recipe cashew cheese (see below)
  • Salt and pepper, to taste
  • Cashew Cheese (makes 1 cup)
  • 1 C raw, roasted and unsalted cashews (whole or pieces), soaked in hot water 1-2 hours
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. Start the cashew cheese first. Soak the nuts in a bowl with enough boiling water to just cover the nuts. Let sit 1-2 hours. Drain, rinse and transfer to a food processor. Add ½ cup of water and puree. While the machine is running, add the salt, apple cider vinegar and lemon juice. Scrape the sides of the bowl if necessary; set aside.
  2. Preheat oven to 350. Combine 4 cups of the broth with the rice in a Dutch oven. Cover and bake for 45 minutes.
  3. While the rice is baking, prepare your other ingredients. With about 10 minutes of cooking time left for the risotto, heat the olive oil and garlic over medium-high heat in a large skillet. Once the garlic starts to brown, add the mushrooms and green onion. Reduce heat to medium-low and saute about 5 minutes. Stir in the spinach and let it cook 2 minutes. Once it starts to wilt, remove from the heat.
  4. When the risotto is done (all the liquid is absorbed), stir in the remaining cup of broth. Then add the white wine, vegan margarine, salt and pepper. Stir vigorously for 2-3 minutes; this is what releases the starches and makes the risotto nice and creamy. Add the nutritional yeast and all of the cashew cheese. Stir until well combined. Fold in the mushroom-spinach mixture. And that's it! Serve and thoroughly enjoy!

 

Creamy Wild Mushroom Risotto

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Creamy Wild Mushroom Risotto -- Epicurean VeganWow, has it really been this long since my last post?! I guess the holidays will do that. I hope everyone had a great holiday season and so far a good 2014. I’ve made this risotto several times now, and I swear we love it more each time. Sure, there’s a little prep work involved, as well as some constant stirring, but I promise you, it’s worth it. You can even read a book while you make this. Seriously. Have a book  handy because you  might as well get some reading done as you stir. (A glass of wine wouldn’t hurt either).

INGREDIENTS:
3/4-oz pkg. dried shiitake mushrooms
3/4-oz pkg. dried porcini mushrooms
3 C vegetable broth
3 C fresh spinach, chopped
1/8-1/4 C lemon juice
1/2 tsp salt
1/2 large onion, chopped small (about 1 C)
2 cloves garlic, minced
2 Tbs olive oil, divided
16-oz cremini mushrooms
1-1/2 tsp thyme
1 C Arborio rice
1/2 C white cooking wine
1-1/2 Tbs Earth Balance margarine
1/8 C nutritional yeast
1/2 tsp black pepper

DIRECTIONS:
To begin, soak the shiitake and porcini in very hot water for about 30 minutes. Once re-hydrated, drain, wash, and chop the mushrooms up small; set aside. In a medium bowl, combine the spinach, lemon juice and salt; set aside as well. In a medium saucepan, heat 1 Tbs of olive oil and add the garlic. Cook 2 minutes over medium heat, then add the onion. Saute until softened, about 10 minutes. Add the cremini, shiitake, and porcini mushrooms and cook 10-12 minutes, or until they have cooked down. Add the thyme, Arborio rice, and remaining olive oil. Combine the rice well in the pan and cook 3-4 minutes. Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.

Creamy Wild Mushroom Risotto -- Epicurean Vegan

Add about 1/2 C of the broth and stir constantly until completely absorbed; repeat, adding only a 1/2 C of broth at a time. It will take about 20-30 minutes. (Good time to have a book handy). Next, stir in the spinach mixture and cook 2-3 minutes, or until the spinach has cooked down. Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)

Creamy Wild Mushroom Risotto -- Epicurean Vegan

 

Creamy Wild Mushroom Risotto
 
Print
I've made this risotto several times now, and I swear we love it more each time. Sure, there's a little prep work involved, as well as some constant stirring, but I promise you, it's worth it. You can even read a book while you make this. Seriously. Have a book handy because you might as well get some reading done as you stir. (A glass of wine wouldn't hurt either).
Author:
Serves: 6
Ingredients
  • ¾-oz pkg. dried shiitake mushrooms
  • ¾-oz pkg. dried porcini mushrooms
  • 3 C vegetable broth
  • 3 C fresh spinach, chopped
  • ⅛-1/4 C lemon juice
  • ½ tsp salt
  • ½ large onion, chopped small (about 1 C)
  • 2 cloves garlic, minced
  • 2 Tbs olive oil, divided
  • 16-oz cremini mushrooms
  • 1-1/2 tsp thyme
  • 1 C Arborio rice
  • ½ C white cooking wine
  • 1-1/2 Tbs Earth Balance margarine
  • ⅛ C nutritional yeast
  • ½ tsp black pepper
Directions
  1. To begin, soak the shiitake and porcini in very hot water for about 30 minutes. Once re-hydrated, drain, wash, and chop the mushrooms up small; set aside.
  2. In a medium bowl, combine the spinach, lemon juice and salt; set aside as well.
  3. In a medium saucepan, heat 1 Tbs of olive oil and add the garlic. Cook 2 minutes over medium heat, then add the onion. Saute until softened, about 10 minutes. Add the cremini, shiitake, and porcini mushrooms and cook 10-12 minutes, or until they have cooked down. Add the thyme, Arborio rice, and remaining olive oil.
  4. Combine the rice well in the pan and cook 3-4 minutes.
  5. Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.
  6. Add about ½ C of the broth and stir constantly until completely absorbed; repeat, adding only a ½ C of broth at a time. It will take about 20-30 minutes. (Good time to have a book handy). Next, stir in the spinach mixture and cook 2-3 minutes, or until the spinach has cooked down.
  7. Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)

 

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