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Quinoa & Kale Bowls with Orange-Tahini Sauce

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Quinoa & Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

I love fresh veggie bowls. They’re so easy to make, plus you can customize them they way you like ’em. I also love to experiment with the sauces and dressings. I think you’ll enjoy this Orange-Tahini Sauce, but to really make it a hard decision, here’s a list of other dressings to suit your fancy:

Cashew-Curry Sauce

Thai-Curry Sauce

Peanut Sauce

Cashew-Coconut Curry Sauce

Cilantro-Lime Cashew Sauce

Coconut-Garlic Cashew Sauce

Cilantro-Ginger Cashew Sauce

Lemony-Almond Butter Dressing

Tahini Dressing

Thai Peanut Sauce

Orange-Maple Miso Dressing

(I obviously like to make cashew-based sauces!) There’s a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in  your fridge, so chop chop!

INGREDIENTS:
Bowls
1 C quinoa
2 C vegetable broth
4-5 C chopped kale
1 can garbanzo beans, drained and rinsed
2 C cherry tomatoes, halved
1 avocado, peeled, pitted and diced
pepitas
Orange-Tahini Sauce
3/4 C tahini
1/2 C orange juice
1 Tbs sesame oil
2 Tbs white wine vinegar
1 Tbs tamari
1 Tbs agave
salt and pepper, to taste

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
Quinoa and Kale Bowls with Orange-Tahini Sauce -- Epicurean Vegan

To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It’s that easy. Enjoy!

Quinoa & Kale Bowls with Orange-Tahini Sauce
 
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There's a ton of variations of veggie bowls out there, but sometimes, simplicity is the way to go. These fresh and delicious, gluten-free and soy-free bowls are easy to make and chances are, you already have the ingredients in your fridge, chop chop!
Author:
Serves: 4
Ingredients
  • Bowls
  • 1 C quinoa
  • 2 C vegetable broth
  • 4-5 C chopped kale
  • 1 can garbanzo beans, drained and rinsed
  • 2 C cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  • pepitas
  • Orange-Tahini Sauce
  • ¾ C tahini
  • ½ C orange juice
  • 1 Tbs sesame oil
  • 2 Tbs white wine vinegar
  • 1 Tbs tamari
  • 1 Tbs agave
  • salt and pepper, to taste
Directions
  1. In a medium saucepan, combine the broth and quinoa. Bring to a boil, reduce heat to low and cover. Cook until all the liquid has been absorbed.
  2. Pile the kale on top and replace the lid. Let the kale steam for about 10 minutes, then stir it into the quinoa.
  3. To make the sauce, combine everything in a food processor and blend until smooth. I then transferred it to a squeeze bottle.
  4. Assemble the bowls by placing a scoop or two of the quinoa mix in a bowl and top with garbanzo beans, avocado, cherry tomatoes, pepitas, and sauce. It's that easy. Enjoy!

 

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce

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Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganYou may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They’re also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn’t be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you’ll enjoy this Greek classic.

INGREDIENTS:
1 small carrot, cut into 3-4 pieces
3-4 garlic cloves
1 small white onion, chopped
1 can garbanzo beans, drained and rinsed
3/4 C fresh cilantro
3/4 C fresh parsley
1-1/2 tsp cumin
1 tsp salt
1/4 tsp black pepper
3/4 C rice flour
1 tsp baking powder
Yogurt-Tahini Sauce
12-oz plain nondairy yogurt
1/3 C tahini
2 Tbs lemon juice
1/4 tsp salt
The rest
Lettuce
Tomato
Red onion
Cucumber slices would be great, too.

DIRECTIONS:
Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganNext, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don’t want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour.
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganCover and refrigerate for about 20-30 minutes. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganTo make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a 1/4 cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganBake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce
 
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Prep time
Cook time
Total time
 
You may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They're also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn't be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you'll enjoy this Greek classic.
Author:
Serves: 6
Ingredients
  • 1 small carrot, cut into 3-4 pieces
  • 3-4 garlic cloves
  • 1 small white onion, chopped
  • 1 can garbanzo beans, drained and rinsed
  • ¾ C fresh cilantro
  • ¾ C fresh parsley
  • 1-1/2 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ C rice flour
  • 1 tsp baking powder
  • .
  • Yogurt-Tahini Sauce
  • .
  • 12-oz plain nondairy yogurt
  • ⅓ C tahini
  • 2 Tbs lemon juice
  • ¼ tsp salt
  • .
  • The rest
  • .
  • Lettuce
  • Tomato
  • Red onion
  • Cucumber slices would be great, too.
Directions
  1. Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.
  2. Next, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don't want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour. Cover and refrigerate for about 20-30 minutes.
  3. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies.
  4. To make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a ¼ cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15.
  5. Bake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

 

 

A Spectacular Superfood Salad

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A Spectacular Superfood Salad -- Epicurean Vegan

So what’s a superfood, you might ask? Well, according to the online dictionary, it’s “a nutrient-rich food considered to be especially beneficial for health and well-being.” That sounds about right. Chances are, your fridge and pantry are stocked with these very ingredients and a salad is a great way to make the most of them—all in one bite. You won’t find meat and dairy labeled as superfoods. Ever. (Okay, some people consider salmon a superfood, but it’s really the omegas they’re after, which are readily found in plant foods). I made a very light dressing to coat the salad, also packed with immune-boosting deliciousness, so dig in and feel super energized, super healthy, and super happy with this spectacular superfood salad!

The super benefits:

Kale: high in fiber, iron, Vitamin K, C, and A; an anti-inflammatory food, supports cardiovascular health and is full of antioxidants.
Spinach: high in Vitamin A, K, D and E; good source of omega-3 fatty acids, loaded with antioxidants (fights cancer & inflammation), rich in calcium and magnesium, as well as carotenoids for eye health.
Pepitas (pumpkin seeds): high in magnesium, zinc, omega-3 fatty acids, antioxidants, fiber and anti-inflammatory properties. They’re also high in tryptophan—you know, the “sleep hormone” found in turkey? Sprinkle some pepitas on your next Thanksgiving dish and enjoy the same post-meal nap without the dead bird.
Walnuts: cancer-fighting properties, heart health benefits, extremely high in antioxidants, as well as Vitamin E, folate, melatonin and omega-3 fatty acids.
Red onion: high in quercetin, a bioflavonoid with antioxidants, anti-inflammatory, cancer-fighting, anti-fungal and anti-bacterial properties.
Blueberries: said to help with memory decline, reduce heart attack risk, and are full of antioxidants. Also high in Vitamin K, manganese and fiber.
Chia seeds: high in protein, fiber, phosphorus, manganese, calcium and potassium. They also contain healthy antioxidants and are a good source of omega-3 fatty acids.
Garbanzo beans (chickpeas): high in fiber, protein, manganese, and iron. They can also stabilize blood sugar and help lower one’s cholesterol.

A Spectacular Superfood Salad
 
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Author:
Recipe type: Salad
Serves: 8-10
Ingredients
  • 2 heads of kale, stems removed and discarded, leaves chopped small
  • 3 C spinach, chopped small
  • 2 C fresh or dried blueberries
  • 1 C red onion, diced small
  • 1 15-oz can garbanzo beans, drained and rinsed
  • ½ C pepitas
  • 1 C walnuts, chopped
  • .
  • Dressing
  • .
  • 1 clove garlic, minced
  • 1 Tbs yellow miso
  • 1 Tbs tahini
  • 1 Tbs nutritional yeast
  • 1 T lemon juice
  • ½ tsp chia seeds
  • ¼ C water
Directions
  1. Toss all of the salad ingredients together in a large bowl.
  2. In a small bowl, whisk together the dressing ingredients. Let the dressing sit about 10 minutes to allow the chia seeds to thicken the dressing just a bit.
  3. Add the dressing to the salad and toss to coat thoroughly. Enjoy!

 

Quinoa & Kale Pitas with Tahini Dressing

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Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganThese are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it’s kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you’re fearful of getting quinoa’d out. (Inconceivable! 😉 )

INGREDIENTS
Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
3/4 C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
3/4 C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
1/4 C nutritional yeast
1/2 C unsweetened almond milk
1/2 C cold water
2 Tbs chia seesds
1/4 tsp black pepper
The rest
Pita pockets
Avocado slices

DIRECTIONS
I recommend making the dressing first. It’ll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganIn a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganMeanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganFold the veggies and pepitas into the cooked quinoa.
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganI placed a little dressing inside the pita,  along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean Vegan

Quinoa & Kale Pitas with Tahini Dressing
 
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These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it's kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you're fearful of getting quinoa'd out. (Inconceivable! 😉 )
Author:
Ingredients
  • Filling
  • 2 C tri-color quinoa
  • 4 C vegetable broth or water
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 C red onion, diced
  • ¾ C green onion, sliced
  • 2 C mushrooms, diced
  • 1 bunch kale, leaves removed and chopped (stems discarded)
  • ¾ C pepitas
  • Dressing
  • 2 large cloves of garlic
  • 1 Tbs tahini
  • 2 Tbs yellow/light miso
  • ¼ C nutritional yeast
  • ½ C unsweetened almond milk
  • ½ C cold water
  • 2 Tbs chia seesds
  • ¼ tsp black pepper
  • The rest
  • Pita pockets
  • Avocado slices
Directions
  1. I recommend making the dressing first. It'll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.
  2. In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.
  3. Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
  4. Fold the veggies and pepitas into the cooked quinoa.
  5. I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!

Quinoa & Veggies with a Tahini-Miso Dressing

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Quinoa and Veggies with a Tahini Miso Dressing -- Epicurean VeganQuinoa is such a fantastic lunch option. It’s packed with protein and it can be made so many different ways, that it’s pretty hard to get bored with it. I wanted a light dressing for this and came up with this tangy tahini-miso goodness. I also love adding nuts for a bit of crunch to these types of dishes, so I threw in some toasted almond slivers. Delish!

Alter Eco Rainbow Quinoa, Quinoa and Veggies with a Tahini Miso Dressing -- Epicurean Vegan

INGREDIENTS:
1 C quinoa (I like this Rainbow Quinoa from Alter Eco)
2 C vegetable broth or water
1-1/2 to 2 C mushrooms, sliced
6 green onions, sliced
1 C cherry tomatoes, halved
1/2 C slivered almonds, toasted
Dressing:
1 tsp tahini
1 Tbs yellow miso
1/8 C almond milk
2 Tbs nutritional yeast
1/8 tsp ginger
1/8 tsp garlic powder
pinch of salt

Quinoa and Veggies with a Tahini Miso Dressing -- Epicurean Vegan

DIRECTIONS:
Rinse the quinoa in fine mesh strainer with cold water. Combine it with the broth (or water) in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until there is just a little bit of water left, about 12-15 minutes. Add the mushrooms and green onions, but don’t combine—cover and let the veggies steam 3-4 minutes. For the dressing, whisk all of the ingredients together until smooth.

Quinoa and Veggies with a Tahini Miso Dressing -- Epicurean VeganOnce the mushrooms have softened, stir them into the quinoa. Add the tomatoes, nuts and dressing. I recommend adding a little dressing at a time in case you don’t want it all. I had a little left over.

Quinoa and Veggies with a Tahini Miso Dressing -- Epicurean VeganGently fold and combine everything. Enjoy!

Quinoa and Veggies with a Tahini Miso Dressing -- Epicurean Vegan

Quinoa & Veggies with a Tahini-Miso Dressing
 
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Quinoa is such a fantastic lunch option. It's packed with protein and it can be made so many different ways, that it's pretty hard to get bored with it. I wanted a light dressing for this and came up with this tangy tahini-miso goodness. I also love adding nuts for a bit of crunch to these types of dishes, so I threw in some toasted almond slivers. Delish!
Author:
Serves: 4
Ingredients
  • 1 C quinoa (I like this Rainbow Quinoa from Alter Eco)
  • 2 C vegetable broth or water
  • 1-1/2 to 2 C mushrooms, sliced
  • 6 green onions, sliced
  • 1 C cherry tomatoes, halved
  • ½ C slivered almonds, toasted
  • Dressing:
  • 1 tsp tahini
  • 1 Tbs yellow miso
  • ⅛ C almond milk
  • 2 Tbs nutritional yeast
  • ⅛ tsp ginger
  • ⅛ tsp garlic powder
  • pinch of salt
Directions
  1. Rinse the quinoa in fine mesh strainer with cold water. Combine it with the broth (or water) in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until there is just a little bit of water left, about 12-15 minutes.
  2. Add the mushrooms and green onions, but don't combine---cover and let the veggies steam 3-4 minutes.
  3. For the dressing, whisk all of the ingredients together until smooth.
  4. Once the mushrooms have softened, stir them into the quinoa. Add the tomatoes, nuts and dressing. I recommend adding a little dressing at a time in case you don't want it all. I had a little left over.
  5. Gently fold and combine everything. Enjoy!

Kale & Cabbage Salad with Lemony-Almond Butter Dressing

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Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean VeganOkay, this is probably my favorite dressing I’ve made so far. Love it! It has just a hint of lemon and with the ginger, goes fabulous with the almond butter. There’s some prep work involved here, but if can, make this the night before and you won’t be able to wait for lunch!

INGREDIENTS:
Salad:
2 large bunches of kale, stems removed and chopped
1/4 of a red/purple cabbage, diced
1 bell pepper, diced
1 carrot, shredded or finely chopped
3 celery stalks, chopped
1 small red onion, diced
1/3 C sunflower seeds
Dressing:
1/4 C tahini
1/3 C + 1 Tbs almond butter
1″ piece gingerroot
2 garlic cloves, minced
2-3 Tbs lemon juice
1 Tbs miso (any variety)
1/4 C nutritional yeast
1/8 C water

DIRECTIONS:
In a large bowl, combine all of the salad ingredients.

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean Vegan

Combine all of the dressing ingredients in the blender—except the water—just start with a little and add more as you blend it to reach the consistency you want. You may need more than the 1/8 cup. It also depends on how lemony you want it—you can thin it out with more lemon juice if you’d like. Blend until smooth.

Kale and Cabbage Salad with Lemony-Almond Butter Dressing -- Epicurean Vegan

You can pour the dressing over the salad, just a little at time to coat the salad, or serve on the side and mix into individual servings. Yields about 1-1/2 cups. Enjoy!

Kale & Cabbage Salad with Lemony-Almond Butter Dressing
 
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Okay, this is probably my favorite dressing I've made so far. Love it! It has just a hint of lemon and with the ginger, goes fabulous with the almond butter. There's some prep work involved here, but if can, make this the night before and you won't be able to wait for lunch!
Author:
Ingredients
  • Salad:
  • 2 large bunches of kale, stems removed and chopped
  • ¼ of a red/purple cabbage, diced
  • 1 bell pepper, diced
  • 1 carrot, shredded or finely chopped
  • 3 celery stalks, chopped
  • 1 small red onion, diced
  • ⅓ C sunflower seeds
  • Dressing:
  • ¼ C tahini
  • ⅓ C + 1 Tbs almond butter
  • 1" piece gingerroot
  • 2 garlic cloves, minced
  • 2-3 Tbs lemon juice
  • 1 Tbs miso (any variety)
  • ¼ C nutritional yeast
  • ⅛ C water
Directions
  1. In a large bowl, combine all of the salad ingredients.
  2. Combine all of the dressing ingredients in the blender---except the water---just start with a little and add more as you blend it to reach the consistency you want. You may need more than the ⅛ cup. It also depends on how lemony you want it---you can thin it out with more lemon juice if you'd like. Blend until smooth.
  3. You can pour the dressing over the salad, just a little at time to coat the salad, or serve on the side and mix into individual servings. Yields about 1-1/2 cups. Enjoy!

 

Kale Salad with Tahini Dressing

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Kale Salad with Tahini Dressing -- Epicurean VeganThis is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I’m not careful, it’s easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and this tahini dressing, it tastes amazing. The dressing recipe is for 2 large bunches of kale, making at least 4 good-sized salad servings. Like any salad, you can throw in your favorite ingredients and actually be excited about lunch! (and be sure to read about kale’s super powers)!

INGREDIENTS:
Dressing:
1/2 C tahini
1 Tbs miso
1 Tbs tamari
1/2 tsp lime juice
1 tps agave
1 tsp apple cider vinegar
2 tbs garlic, minced
3/4 C water
Variation: You can use almond butter instead of tahini, in which case, I’d leave out the agave since almond butter is sweeter. I also sometimes add in a Tbs of chia seeds.
The rest:
2 large bunches of kale, chopped
I dice up cucumber, mushrooms, red onion, and green onions. I also threw in some Craisins and slivered almonds.

DIRECTIONS:
Put all the dressing ingredients in a blender and combine until smooth.

Kale Salad with Tahini Dressing -- Epicurean Vegan

Combine the chopped kale with your other salad ingredients and toss well to combine.

Kale Salad with Tahini Dressing -- Epicurean Vegan

(This is just one bunch of kale)

Pour the dressing over the salad and massage into the kale with your hands. Enjoy!

Kale Salad with Tahini Dressing
 
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This is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I'm not careful, it's easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and this tahini dressing, it tastes amazing. The dressing recipe is for 2 large bunches of kale, making at least 4 good-sized salad servings. Like any salad, you can throw in your favorite ingredients and actually be excited about lunch!
Author:
Ingredients
  • Dressing:
  • ½ C tahini
  • 1 Tbs miso
  • 1 Tbs tamari
  • ½ tsp lime juice
  • 1 tps agave
  • 1 tsp apple cider vinegar
  • 2 tbs garlic, minced
  • ¾ C water
  • Variation: You can use almond butter instead of tahini, in which case, I'd leave out the agave since almond butter is sweeter. I also sometimes add in a Tbs of chia seeds.
  • The rest:
  • 2 large bunches of kale, chopped
  • I dice up cucumber, mushrooms, red onion, and green onions. I also threw in some Craisins and slivered almonds.
Directions
  1. Put all the dressing ingredients in a blender and combine until smooth.
  2. Combine the chopped kale with your other salad ingredients and toss well to combine.
  3. Pour the dressing over the salad and massage into the kale with your hands. Enjoy!

Vegan Brie

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Vegan Brie -- Epicurean VeganThis recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I’ve tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn’t do it for me. I was nervous about this one. Surprisingly, however, it’s pretty delicious. I wouldn’t say it’s like brie; both with consistency and taste, but it does taste very good. The recipe doesn’t mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it’s a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!

INGREDIENTS:
1-2 Tbs wheat germ, or 1/3 C toasted sliced almonds
1-1/2 C water
3 Tbs agar flakes, or 1 Tbs agar powder
1/2 C chopped raw cashews
1/2 C silken tofu
1/4 C nutritional yeast
1/4 C lemon juice
2 Tbs tahini
1-1/2 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/8 tsp ground dill seed or ground coriander (I used the coriander)

DIRECTIONS:
Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.

Vegan Brie -- Epicurean Vegan

Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge—mostly to just break the suction. Turn it over and it will slide right out of the bowl.

Vegan Brie -- Epicurean Vegan

Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don’t see why it can’t be wrapped up and frozen, too.

Vegan Brie -- Epicurean Vegan

Enjoy!

Vegan Brie
 
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Vegan Brie -- Epicurean VeganThis recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I've tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn't do it for me. I was nervous about this one. Surprisingly, however, it's pretty delicious. I wouldn't say it's like brie; both with consistency and taste, but it does taste very good. The recipe doesn't mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it's a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!
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Ingredients
  • 1-2 Tbs wheat germ, or ⅓ C toasted sliced almonds
  • 1-1/2 C water
  • 3 Tbs agar flakes, or 1 Tbs agar powder
  • ½ C chopped raw cashews
  • ½ C silken tofu
  • ¼ C nutritional yeast
  • ¼ C lemon juice
  • 2 Tbs tahini
  • 1-1/2 tsp onion powder
  • 1 tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp ground dill seed or ground coriander (I used the coriander)
Directions
  1. Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.
  2. Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge---mostly to just break the suction. Turn it over and it will slide right out of the bowl.
  3. Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don't see why it can't be wrapped up and frozen, too.

Falafel Burgers and a Contest Winner!

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Falafel Burgers -- Epicurean VeganFirst of all, congratulations to sandition of Please Pass the Tofu for being the randomly selected commenter who will receive the $25 Amazon gift card!! Thank you to everyone who left a comment about juicing. So far, I’ve made some incredible apple-kale-spinach-parsley juice that is delicious! I think giving away stuff is way too much fun, so I look forward to doing it again soon!

So onto the food. 🙂 This recipe is another winner from The Vegan Table. You can serve these on buns, pita pockets, or open-faced like I did. Either way, I think you’ll enjoy the well-blended flavors of the patty as well as the cucumber sauce—an ideal combination.

INGREDIENTS:
1 can chickpeas (garbanzo beans), drained and rinsed
1 yellow onion, diced
3 cloves garlic, minced
1/4 C fresh parsley, chopped
2 Tbs tahini
1-1/2 to 2 tsp cumin
1 tsp coriander
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 C bread crumbs (I used panko)

For falafel sauce:
1 container (6-oz) plain nondairy yogurt
1-2 Tbs tahini (I used 1-1/2)
1/2 cucumber, peeled and finely chopped
1 tsp dried dill

Optional ingredients:
hamburger buns or rolls, pita bread, tomato slices, lettuce

DIRECTIONS:
I recommend making the sauce first since it has to chill for 30 minutes. I could have made it while the patties baked, but that’s when I cleaned up the kitchen and set the table, etc. To prepare the sauce, combine all of the sauce ingredients in a small bowl and chill for 30 minutes.

Falafel Burgers -- Epicurean VeganPreheat oven to 400. Pulse a few times the chickpeas in the food processor until thick and pasty; transfer to a medium-sized bowl. Add the onion, garlic, parsley, tahini, cumin, corriander, salt, pepper, cayenne pepper, lemon juice, and baking powder. (I actually left the beans in the food processor and added the other ingredients and pulsed a few times to just mix them in a little–easier than using a spoon. Then I transferred to a bowl and mixed it more). Slowly add the bread crumbs—using more or less—until the mixture holds together well.

Falafel Burgers -- Epicurean Vegan

Shape into patties and place on a nonstick baking sheet. I used foil that I lightly sprayed with cooking spray. I also made 5 patties, but the recipe says you can get 8-10 patties.

Falafel Burgers -- Epicurean VeganBake for 10-12 minutes until golden brown on the bottom. Don’t expect the tops to get brown—they won’t. Flip over and bake for another 10-12 minutes. Serve with some falafel sauce, tomato, and lettuce on bun, pita, or open-face. Enjoy!

Falafel Burgers -- Epicurean Vegan

Creamy Tofu-Port Spread

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Creamy Tofu-Port Spread -- Epicurean VeganI love experimenting with making vegan cheeses and spreads and this one is so easy and delicious. It’s ideal as a sandwich or wrap condiment, or a dip for crackers and veggies (particularly, veggie crackers)! I also think it’d be great on a toasted bagel, English muffin, or toast.

INGREDIENTS:
14-oz tofu, drained, pressed, and cubed
2/3 C nutritional yeast flakes
3 Tbs yellow or red miso (I used yellow)
3 Tbs tahini
1 Tbs lemon juice
2 tsp Worcestershire sauce
1/4 C port wine
Salt, to taste

DIRECTIONS:
Add everything into the food processor and blend until smooth and creamy. Store in an airtight container in the refrigerator. Makes about 2-1/2 cups. Enjoy!

Creamy Tofu-Port Spread
 
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I love experimenting with making vegan cheeses and spreads and this one is so easy and delicious. It's ideal as a sandwich or wrap condiment, or a dip for crackers and veggies (particularly, veggie crackers)! I also think it'd be great on a toasted bagel, English muffin, or toast.
Author:
Ingredients
  • 14-oz tofu, drained, pressed, and cubed
  • ⅔ C nutritional yeast flakes
  • 3 Tbs yellow or red miso (I used yellow)
  • 3 Tbs tahini
  • 1 Tbs lemon juice
  • 2 tsp Worcestershire sauce
  • ¼ C port wine
  • Salt, to taste
Directions
  1. Add everything into the food processor and blend until smooth and creamy. Store in an airtight container in the refrigerator. Makes about 2-1/2 cups. Enjoy!

 

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