Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Chocolate-Apple Tart

by

Chocolate-Apple Tart -- Epicurean Vegan

Sometimes you’re just in the mood to make something sweet for breakfast…but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!

INGREDIENTS:
1 puff pastry sheet, thawed
1 tsp vegan margarine
Flour
1 apple (I used a Honeycrisp), sliced very thin
1 Tbs sugar
1/2 tsp ground cinnamon
1/4 C semi-sweet vegan chocolate chips
1-2 Tbs almond milk
1/2 C powdered sugar
Almond milk

DIRECTIONS:
Preheat oven to 375. Grease an 11×17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough—about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
Chocolate-Apple Tart -- Epicurean Vegan

Layer on the apples.
Chocolate-Apple Tart -- Epicurean VeganCombine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
Chocolate-Apple Tart -- Epicurean VeganWhile the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk—a teaspoon at a time—to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!
Chocolate- Apple Tart -- Epicurean Vegan

Chocolate Apple Tart
 
Print
Sometimes you're just in the mood to make something sweet for breakfast...but this also makes a great after dinner treat. With some puff pastry in the freezer, the possibilities are about endless!
Author:
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 tsp vegan margarine
  • Flour
  • 1 apple (I used a Honeycrisp), sliced very thin
  • 1 Tbs sugar
  • ½ tsp ground cinnamon
  • ¼ C semi-sweet vegan chocolate chips
  • 1-2 Tbs almond milk
  • ½ C powdered sugar
  • Almond milk
Directions
  1. Preheat oven to 375. Grease an 11x17 baking sheet with the vegan margarine; set aside. On a lightly floured surface, roll the puff pastry sheet out into a large rectangle, to fit the baking sheet. Use a fork to poke holes in the dough---about 8 different places. Bake for 5-8 minutes, or until the pastry is just barely browned.
  2. Layer on the apples.
  3. Combine the 1 Tbs of sugar and cinnamon in a small dish and then sprinkle over the apples and bake for 12-15 minutes.
  4. While the tart is baking, however, melt the chocolate chips in a small saucepan or microwave. Add the 1-2 tablespoons of almond milk to thin it out a little. In a small bowl, whisk the powdered sugar with some almond milk---a teaspoon at a time---to create icing. Drizzle both the chocolate and icing over the baked tart. Cut and serve immediately. Enjoy!


Hummus & Tomato Tart

by

Hummus and Tomato Tart -- Epicurean VeganThis is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they’re vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that’s light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you’d like.

INGREDIENTS:
1 pkg. Pillsbury Crescent Rolls (8 to a package)
1/3 to 1/2 C prepared hummus
2 tomatoes, sliced thin (about 9 slices)
1/3 C chopped fresh basil

DIRECTIONS:
Preheat oven to 375. Grease a 9×13 baking sheet. Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.

Hummus & Tomato Tart -- Epicurean VeganBake for 9 minutes, or until golden brown.
Hummus & Tomato Tart -- Epicurean VeganLet it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!

Hummus & Tomato Tart
 
Print
Prep time
Cook time
Total time
 
This is great for a last minute appetizer and is extremely versatile. Change up the veggies, spices, and herbs and you have another great appetizer. I used Pillsbury crescent rolls (yes, they're vegan) and I actually like them as a crust a bit more than puff pastry (which is also vegan). The crescent rolls have a fluffy layer effect that's light and tasty. I cut the tart into 9 squares, but feel free to slice and dice the way you'd like.
Author:
Ingredients
  • 1 pkg. Pillsbury Crescent Rolls (8 to a package)
  • ⅓ to ½ C prepared hummus
  • 2 tomatoes, sliced thin (about 9 slices)
  • ⅓ C chopped fresh basil
Directions
  1. Preheat oven to 375. Grease a 9x13 baking sheet.
  2. Unroll the crescent rolls on the baking sheet and press the perforated edges to seal them. Using your fingers, firmly press the dough in several directions in order to get it to fit the baking sheet.
  3. Bake for 9 minutes, or until golden brown.
  4. Let it cool completely, then spread on the hummus, add the tomatoes and sprinkle on the basil. Cut into squares and enjoy!

 

Zucchini, Tomato & Ricotta Tart

by

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

This was so good and so easy to make! Yes, I know, puff pastry—even though it’s vegan—isn’t the healthiest of foods, but once in a while, it’s okay. In fact, it’s downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you’re brave enough). I’m still too freaked out to use it after my mishap with it.  Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It’s great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you’d like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.

INGREDIENTS:
1 puff pastry sheet, thawed
1 medium zucchini, sliced thin
2 tomatoes, sliced thin
Olive oil
Salt and pepper
Ricotta:
14-oz tub of extra firm tofu, drained and pressed
1 tsp basil (sometimes I use fresh basil–about a cup)
1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/3 C nutritional yeast
Optional: 1/4 to 1/3 cup of vegan mozzarella, shredded

DIRECTIONS:
Preheat the oven to 350. On a floured surface, roll out the puff pastry to fit an 11″x17″ cookie sheet. It’s ok if the edges go over the side—just tuck them in. Stick with a fork in several places.

DSC07186

Bake for 7-10 minutes (check it to make sure it’s not browning). You want it just toasted:

DSC07188

To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.

DSC07187

Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you’d like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.

DSC07189

Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Transfer to a large cutting board, then cut and enjoy!

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Zucchini, Tomato & Ricotta Tart -- Epicurean Vegan

Zucchini, Tomato & Ricotta Tart
 
Print
Prep time
Cook time
Total time
 
This was so good and so easy to make! Yes, I know, puff pastry---even though it's vegan---isn't the healthiest of foods, but once in a while, it's okay. In fact, it's downright fun to come up with recipes using it. This is the perfect time to break out the mandolin slicer (if you're brave enough). I'm still too freaked out to use it after my mishap with it. Anyway, I used my go-to ricotta cheese recipe which makes more than what you need for this, but the rest will freeze well or keep in the fridge for 3-4 days. It's great mixed in some cooked pasta with veggies, or small batch of a stuffed shells. You can also just halve the recipe if you'd like. This dish works as a main meal, or cut into small squares, is ideal as an appetizer. Check out these other tart recipes: Savory Vegetable Tart and Savory Asparagus Tart.
Author:
Serves: 6
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 medium zucchini, sliced thin
  • 2 tomatoes, sliced thin
  • Olive oil
  • Salt and pepper
  • Ricotta:
  • 14-oz tub of extra firm tofu, drained and pressed
  • 1 tsp basil (sometimes I use fresh basil--about a cup)
  • 1 tsp rosemary (Again, you can use 1 Tbs of freshly chopped rosemary)
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ⅓ C nutritional yeast
  • Optional: ¼ to ⅓ cup of vegan mozzarella, shredded
Directions
  1. Preheat the oven to 350.
  2. On a floured surface, roll out the puff pastry to fit an 11"x17" cookie sheet. It's okay if the edges go over the side---just tuck them in. Stick with a fork in several places.
  3. Bake for 7-10 minutes (check it to make sure it's not browning). You want it just toasted.
  4. To make the ricotta, combine all of the ingredients (except the cheese, if using) in a food processor. Transfer to a bowl, then stir in the cheese.
  5. Spread about a cup or so of the ricotta onto the puff pastry. You can use as little or as much as you'd like. Top with the tomato slices. I got about 9 slices, so I spaced them evenly on top.
  6. Next, layer on the zucchinis. Drizzle with olive oil and season with salt and pepper.
  7. Bake for 20-25 minutes, or until the edges of the crust brown the zucchinis are tender.
  8. Transfer to a large cutting board, then cut and enjoy!

Plum and Pear Cobbler

by

Plum n' Pear Cobbler -- Epicurean VeganAdmittedly, I’m not  great about eating fruit. Very rarely, I’ll bite into an apple, but give me a luscious bunch of kale and I’m all over it. So I always feel bad when I have to toss squishy apples and pears away because no one has eaten them. But baked fruit, I can do. I’ll take apple pie or a fruit tart over chocolate cake any day, and add some nondairy ice cream and I’m a happy camper. I wasn’t about to let these pears and plums whither away on my counter, so the Seventh Grader and I made this wonderful cobbler!

Plum n' Pear Cobbler -- Epicurean Vegan

INGREDIENTS:
4 pears, sliced (leave the skins on)
4-5 plums, slice (with skins)
1/2 C brown sugar
2 Tbs flour
1 tsp cinnamon
1/4 C vegan margarine, cut into chunks
1 C oats
1/4 C almond milk (or other nondairy milk)
Nondairy ice cream (optional)

DIRECTIONS:
Preheat oven to 375. Combine the fruit in a baking dish–an 8×8 would be fine.

Plum n' Pear Cobbler -- Epicurean Vegan

In a small bowl, combine the brown sugar, flour, cinnamon, margarine, oats, and milk. Use a fork or pastry blender to combine everything; making sure the butter turns to small pea-sized pieces. It will be a wet mixture. Top the fruit with the oat mixture.

Plum n' Pear Cobbler -- Epicurean Vegan

Bake covered for 20-25 minutes. (It will smell sooooo good baking . . . 🙂 ) Top with some nondairy ice cream and thoroughly enjoy!

Plum n' Pear Cobbler -- Epicurean Vegan

Plum and Pear Cobbler
 
Print
Admittedly, I'm not great about eating fruit. Very rarely, I'll bite into an apple, but give me a luscious bunch of kale and I'm all over it. So I always feel bad when I have to toss squishy apples and pears away because no one has eaten them. But baked fruit, I can do. I'll take apple pie or a fruit tart over chocolate cake any day, and add some nondairy ice cream and I'm a happy camper. I wasn't about to let these pears and plums whither away on my counter, so the Seventh Grader and I made this wonderful cobbler!
Author:
Ingredients
  • 4 pears, sliced (leave the skins on)
  • 4-5 plums, slice (with skins)
  • ½ C brown sugar
  • 2 Tbs flour
  • 1 tsp cinnamon
  • ¼ C vegan margarine, cut into chunks
  • 1 C oats
  • ¼ C almond milk (or other nondairy milk)
  • Nondairy ice cream (optional)
Directions
  1. Preheat oven to 375. Combine the fruit in a baking dish--an 8x8 would be fine.
  2. In a small bowl, combine the brown sugar, flour, cinnamon, margarine, oats, and milk. Use a fork or pastry blender to combine everything; making sure the butter turns to small pea-sized pieces. It will be a wet mixture. Top the fruit with the oat mixture.
  3. Bake covered for 20-25 minutes. (It will smell sooooo good baking . . . 🙂 ) Top with some nondairy ice cream and thoroughly enjoy!

Savory Asparagus Tart

by

Savory Asparagus Tart -- Epicurean VeganWhen I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I’m sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn’t do that to him—it’s a recipe you’ll want to share and enjoy with others.

INGREDIENTS:
1 puff pastry dough, thawed
1 C Daiya or other vegan cheeze, shredded
1 bunch asparagus
2 Tbs olive oil
1-1/2 tsp truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 400. Roll the pastry sheet out to about 11″x7″. Place onto a baking sheet. Using a fork, puncture the dough all over.

Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.

Sprinkle the cheese onto the dough, then line the asparagus—close together—on top. I just cut the stalks in half (after cutting of the thick ends) and placed them like so:

Savory Asparagus Tart -- Epicurean Vegan

In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

Savory Asparagus Tart -- Epicurean Vegan

Savory Asparagus Tart
 
Print
When I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I'm sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn't do that to him---it's a recipe you'll want to share and enjoy with others.
Author:
Ingredients
  • 1 puff pastry dough, thawed
  • 1 C Daiya or other vegan cheeze, shredded
  • 1 bunch asparagus
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400. Roll the pastry sheet out to about 11"x7". Place onto a baking sheet. Using a fork, puncture the dough all over.
  2. Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.
  3. Sprinkle the cheese onto the dough, then line the asparagus---close together---on top. I just cut the stalks in half (after cutting of the thick ends) and placed them in rows on the puff pastry.
  4. In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

Strawberry-Pear Tarts

by

Strawberry-Pear Tarts -- Epicurean VeganFor about a month, I’ve had some puff pastry in freezer because I accidentally bought it, thinking I was getting phyllo sheets. So, instead of letting it continue to sit and freeze, I decided to make these tarts. Now, even though puff pasty is vegan, it isn’t the healthiest stuff out there and we probably shouldn’t gorge on this stuff on a regular basis—vegan or not. It’s a treat and that’s okay. And these treats you’ll love—not too sweet and ready to eat before you know it.

INGREDIENTS:
1 puff pastry sheet, thawed
1 pear, peeled, sliced thin and cored
6 strawberries, sliced
2 Tbs brown sugar
2-1/2 Tbs vegan margarine, melted and divided
1/3 C walnuts, chopped
4-4″ tart pans

DIRECTIONS:
To thaw puff pastry, remove from bag and place on counter. It will thaw in about 40 minutes at room temperature. Preheat oven to 400. Unfold pastry sheet and place the bottoms of the tart pans on it, cutting around the circles.

Strawberry-Pear Tarts -- Epicurean VeganPlace bottom of pan and cut out dough back into the tart shell. In a medium bowl, combine the pears, strawberries, brown sugar, walnuts, and two tablespoons of melted margarine.

Strawberry-Pear Tarts -- Epicurean VeganDivide the fruit mixture evenly among the 4 tart pans. Roll out the extra dough and using a cookie cutter, cut out a heart or other beautiful shape you wish to make. Place on top of each tart. Brush the cut-out with the remaining 1/2 tablespoon of melted margarine.

Strawberry-Pear Tarts -- Epicurean Vegan

Bake for 20-22 minutes and enjoy!

Strawberry-Pear Tarts
 
Print
For about a month, I've had some puff pastry in freezer because I accidentally bought it, thinking I was getting phyllo sheets. So, instead of letting it continue to sit and freeze, I decided to make these tarts. Now, even though puff pasty is vegan, it isn't the healthiest stuff out there and we probably shouldn't gorge on this stuff on a regular basis---vegan or not. It's a treat and that's okay. And these treats you'll love---not too sweet and ready to eat before you know it.
Author:
Ingredients
  • 1 puff pastry sheet, thawed
  • 1 pear, peeled, sliced thin and cored
  • 6 strawberries, sliced
  • 2 Tbs brown sugar
  • 2-1/2 Tbs vegan margarine, melted and divided
  • ⅓ C walnuts, chopped
  • 4-4" tart pans
Directions
  1. To thaw puff pastry, remove from bag and place on counter. It will thaw in about 40 minutes at room temperature. Preheat oven to 400. Unfold pastry sheet and place the bottoms of the tart pans on it, cutting around the circles.
  2. Place bottom of pan and cut out dough back into the tart shell. In a medium bowl, combine the pears, strawberries, brown sugar, walnuts, and two tablespoons of melted margarine.
  3. Divide the fruit mixture evenly among the 4 tart pans. Roll out the extra dough and using a cookie cutter, cut out a heart or other beautiful shape you wish to make. Place on top of each tart. Brush the cut-out with the remaining ½ tablespoon of melted margarine.
  4. Bake for 20-22 minutes and enjoy!

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme