tofu Archives - Page 3 of 7

Vegan Mushroom-Onion Quiche

September 2, 2011 by epicureanvegan

Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won’t get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it—I guarantee you will come away from it wanting to make positive changes in yours and your kids’ diet.

So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture–just don’t blend as smooth. The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

INGREDIENTS:
1 prepared 10″ pie crust
3 C (2 12-oz pkgs) firm silken tofu, mashed
3/4 C plain non-dairy milk (I used almond milk)
1/2 C flour (any kind; I used brown rice flour)
1/4 C nutritional yeast
1 tsp salt
1/4 tsp nutmeg
1/4 tsp turmeric
1/8 tsp white pepper
1 Tbs olive or organic canola or safflower oil (I used olive oil)
1-1/2 C finely chopped onions
2 C sliced mushrooms

DIRECTIONS:
Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350. In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.

In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You’ll probably need to scrapes the sides once or twice and continuing blending.

Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9″ pie crust, so I poured the extra batter into two ramekins.

Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

Vegan Mushroom-Onion Quiche

Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won't get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it---I guarantee you will come away from it wanting to make positive changes in yours and your kids' diet. So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture--just don't blend as smooth. The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

Author: Epicurean Vegan

Ingredients

1 prepared 10" pie crust
3 C (2 12-oz pkgs) firm silken tofu, mashed
¾ C plain non-dairy milk (I used almond milk)
½ C flour (any kind; I used brown rice flour)
¼ C nutritional yeast
1 tsp salt
¼ tsp nutmeg
¼ tsp turmeric
⅛ tsp white pepper
1 Tbs olive or organic canola or safflower oil (I used olive oil)
1-1/2 C finely chopped onions
2 C sliced mushrooms

Directions

Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350. In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.
In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You'll probably need to scrapes the sides once or twice and continuing blending.
Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9" pie crust, so I poured the extra batter into two ramekins.
Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

Vegan Brie

August 2, 2011 by epicureanvegan

This 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.

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.

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.

Enjoy!

Vegan Brie

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!

Author: Epicurean Vegan

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

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.
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.
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.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

August 1, 2011 by epicureanvegan

I love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuff each pepper with the mixture, pressing down with every scoop.

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.

Author: Epicurean Vegan

Ingredients

My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
⅓ C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
¼ C Daiya mozzarella
Parmezano Sprinkles:
½ C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
¼ tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

Directions

To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
Stuff each pepper with the mixture, pressing down with every scoop.
Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

A Look Back

July 29, 2011 by epicureanvegan

When it’s time to plan meals for the week, I sometimes rely on some old favorites of mine. When looking back on my recipes, I always come across yummy ones I’ve forgotten about. I thought I’d bring these oldies, but goodies to you.

Appetizers

Party Cheese Ball
Stuffed Mushrooms
Mustard Greens and Cheeze Filo Pie
Avocado Bruschetta

Breads

Pesto Potato Bread
Blueberry Muffins with Crumb Topping
Home-made Pita Bread
Chive-Flecked Spud Muffins

Side Dishes

Israeli Couscous with Pine Nuts & Parsley
Easy, Creamy Pasta Salad
Baked Fries with Sea Salt & Truffle Oil
Easy Cole Slaw

Soups

Eggplant Parmagiano Stew
Vegetable-Barley Soup
Vegetable-Barley Chili

Lunch

Smoky-Miso Tofu Sandwiches
Garden Wrap
BLTA with Tempeh Bacon
Green Tea Rice with Lemon, Snowpeas & Tofu

Breakfast

Quinoa-Couscous Cereal with Dried Fruit
Colorful Kale and Potato Casserole
Hash Brown Casserole
Home-made Granola

Dinner

Sweet Chili-Lime Tofu
Breaded Zucchini with Lentils and Rainbow Chard
Angel Hair Pasta with Mushrooms & Ricotta
Spinach & Tofu Calzones
Spinach & Pesto Lasagna
Fresh & Healthy Soft Tacos/Burritos
Pecan-Crusted Seitan
Field Roast with Fresh Blueberry Sauce

Desserts

Glazed Chocolate-Avocado Cupcakes
Chai-Spiced Berry-Oatmeal Cookies
Cheeze Danishes
Sunflower-Cherry Oatmeal Bars

Tacos with Pear Cilantro Slaw

July 1, 2011 by epicureanvegan

I can’t make anything with cilantro in it and not think of my friend, Kerrie. She often checks out my recipes, but when one of them has cilantro in it, she’s very upfront with me about her dislike for the herb. Even just talking about it with her induces her gag reflex. I on the other hand, love it and so I apologize, Kerrie, that the last 2 recipes I’ve posted have had a cup of *gag* cilantro in them! I guarantee however, you’d like these tacos sans your least favorite herb . . . 🙂 The recipe is from VegNews and I made some minor alterations. For one, I couldn’t find Korean red pepper and I left off the avocados (much to my dismay) because they were priced at $1.99 each! They still turned out delish—especially with that cilantro!

INGREDIENTS:
For the tofu:
6 garlic cloves, crushed (I used minced)
1/4 C soy sauce (or tamari)
2 rounded Tbs brown sugar
1 Tbs sesame seeds
1 Tbs peanut oil or vegetable oil (I used olive oil)
2 tsp tomato paste (I froze the rest)
1-1/2 tsp toasted sesame oil
1/2 tsp Korean red pepper (I used regular red pepper)
2 green onions, finely chopped
1 14-oz pkg. extra firm tofu, drained, pressed and cut into 8 slices

For the Pear Cilantro Slaw:
1 large Asian pear
2-1/2 C finely shredded cabbage
1 C chopped cilantro
1-2 jalapeno peppers, roasted and finely chopped (I used 1 rounded Tbs of canned)
2 green onions, finely chopped|
3 Tbs lime juice
1 Tbs agave
1/2 tsp salt
The rest:
8 tortillas
8 leaves of green lettuce
2 avocados, sliced
(Optional): mung, soybean, or radish sprouts, hot sauce. I added a shredded carrot.
I also decided to make a sour cream dressing: 1/2 C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin—to taste.

DIRECTIONS:
For the tofu, whisk together the soy sauce, garlic, brown sugar, sesame seeds, peanut oil (or other oil), tomato paste, sesame oil, red pepper powder, and green onions.

I used an 8″x8″ baking dish, poured some marinade in it, placed the tofu on top, then layered on the rest of the marinade. Spread it around evenly.

The recipe says to marinate for 20 minutes, but since I had some time earlier in the afternoon, I made it then and stuck it in the fridge—tightly covered.

To make the slaw, quarter the pear, remove the core and grate it, using the largest holes on a box grater. Squeeze the pear shreds of excess liquid. Place in a large bowl and add the other slaw ingredients; combine well.

Over medium-high heat, heat a cast iron, or other skillet and spray with cooking spray. Cook the tofu for about 3 minutes per side, or until brown along the edges. The recipe didn’t specify whether or not to keep the marinade, so I just added it with the tofu.

I then sliced each tofu slab into 3 pieces to make it easier to eat in a taco.

Serve in a warmed tortilla with the lettuce leaf, carrot (and any other optional ingredient), slaw, and tofu. I also drizzle on some of my sour cream sauce. So delicious!! Enjoy!

Tacos with Pear Cilantro Slaw

The recipe is from VegNews and I made some minor alterations. For one, I couldn't find Korean red pepper and I left off the avocados (much to my dismay) because they were priced at $1.99 each! They still turned out delish.

Author: Epicurean Vegan

Ingredients

For the tofu:
6 garlic cloves, crushed (I used minced)
¼ C soy sauce (or tamari)
2 rounded Tbs brown sugar
1 Tbs sesame seeds
1 Tbs peanut oil or vegetable oil (I used olive oil)
2 tsp tomato paste (I froze the rest)
1-1/2 tsp toasted sesame oil
½ tsp Korean red pepper (I used regular red pepper)
2 green onions, finely chopped
1 14-oz pkg. extra firm tofu, drained, pressed and cut into 8 slices
For the Pear Cilantro Slaw:
1 large Asian pear
2-1/2 C finely shredded cabbage
1 C chopped cilantro
1-2 jalapeno peppers, roasted and finely chopped (I used 1 rounded Tbs of canned)
2 green onions, finely chopped|
3 Tbs lime juice
1 Tbs agave
½ tsp salt
The rest:
8 tortillas
8 leaves of green lettuce
2 avocados, sliced
(Optional): mung, soybean, or radish sprouts, hot sauce. I added a shredded carrot.
I also decided to make a sour cream dressing: ½ C Tofutti sour cream mixed with some lime juice, garlic salt, and cumin---to taste.

Directions

For the tofu, whisk together the soy sauce, garlic, brown sugar, sesame seeds, peanut oil (or other oil), tomato paste, sesame oil, red pepper powder, and green onions.
I used an 8"x8" baking dish, poured some marinade in it, placed the tofu on top, then layered on the rest of the marinade. Spread it around evenly.
The recipe says to marinate for 20 minutes, but since I had some time earlier in the afternoon, I made it then and stuck it in the fridge---tightly covered.
To make the slaw, quarter the pear, remove the core and grate it, using the largest holes on a box grater. Squeeze the pear shreds of excess liquid. Place in a large bowl and add the other slaw ingredients; combine well.
Over medium-high heat, heat a cast iron, or other skillet and spray with cooking spray. Cook the tofu for about 3 minutes per side, or until brown along the edges. The recipe didn't specify whether or not to keep the marinade, so I just added it with the tofu.
I then sliced each tofu slab into 3 pieces to make it easier to eat in a taco.
Serve in a warmed tortilla with the lettuce leaf, carrot (and any other optional ingredient), slaw, and tofu. I also drizzle on some of my sour cream sauce. So delicious!! Enjoy!

Curried Yam, Tofu & Broccoli

June 28, 2011 by epicureanvegan

We received our box of fruits and vegetables from Green Buffalo today and I was thrilled with the contents. I ended up using several ingredients from today’s delivery: the Napa cabbage, broccoli, one yam, and one of the two bunches of cilantro

I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

INGREDIENTS:
2 Tbs curry powder
2 Tbs fresh ginger, minced
2 tsp garlic, minced
2 tsp olive oil
1 medium yam, diced (about 1-3/4 C)
1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
1 can light coconut milk
1-1/2 C vegetable broth
1 head of broccoli florets
1 C fresh cilantro, chopped
4 green onions, sliced
1 Napa cabbage, torn
1/2 C peanuts

DIRECTIONS:
In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.

Add the tofu and saute another 10 minutes.

Add the broth and coconut milk and bring to a low simmer. If the sauce doesn’t thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.

Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.

Serve over the steamed greens and top with some peanuts. Enjoy!

Curried Yam, Tofu & Broccoli

I served this over the steamed Napa cabbage, which I recommend trying, or you can serve it over rice.

Author: Epicurean Vegan

Ingredients

2 Tbs curry powder
2 Tbs fresh ginger, minced
2 tsp garlic, minced
2 tsp olive oil
1 medium yam, diced (about 1-3/4 C)
1 12-oz pkg. extra firm tofu, drained and pressed and cut into small rectangles
1 can light coconut milk
1-1/2 C vegetable broth
1 head of broccoli florets
1 C fresh cilantro, chopped
4 green onions, sliced
1 Napa cabbage, torn
½ C peanuts

Directions

In a large skillet, heat the olive oil, curry powder, ginger, and garlic. Cook a few minutes, or until it forms a paste. Add the yam and cook over low to medium heat for about 15 minutes, or until the they begin to soften.
Add the tofu and saute another 10 minutes.
Add the broth and coconut milk and bring to a low simmer. If the sauce doesn't thicken within 10 minutes, combine 2 tablespoons of arrowroot and about 1 tablespoon of water and then stir it into the mixture. It ought to thicken up in minutes. Add the broccoli, reduce the heat to low and cover for 5-10 minutes.
Meanwhile, steam the Napa cabbage for about 5-8 minutes; season with salt and pepper. Stir in the green onions and cilantro into the tofu mixture.
Serve over the steamed greens and top with some peanuts. Enjoy!

Creamy Tofu-Port Spread

May 2, 2011 by epicureanvegan

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.

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

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: Epicurean Vegan

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

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!

Angela’s Vegan Quiche

April 23, 2011 by epicureanvegan

This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing—I’ve bookmarked so many of them. I had to try this one out—perfect for Easter, by the way. The Sixth Grader remarked, “It’s amazing,” and The Husband, who loved quiche before going vegan, couldn’t get enough of it. I made only one or two minor changes, otherwise, I followed Angela’s recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I’ll add mushrooms. Angela also lists sun-dried tomatoes as another addition.

INGREDIENTS:
1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 bag fresh spinach or 1/2 package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
1/2 cup cashews, soaked in water for an hour and drained
1/2 block firm tofu
1/4 cup nutritional yeast
4 Tbs soy milk (I used almond milk)
1/2 tsp tumeric
Salt & pepper
1 package defrosted phyllo dough, or 1 vegan pie crust
1/4 tsp paprika
1-2 tomatoes, sliced (optional)
1 C mushrooms, diced (optional)
1/2 C fresh basil, chopped (I added that to the spinach)
1/3 C Daiya cheese (optional)

DIRECTIONS:
Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it’s folded in thirds, it will meld together. I’m such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!

In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes—until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.

Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.

In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you’d like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.

Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted.

You will love this vegan quiche—a fabulous and easy breakfast. Thanks, Angela for sharing this winning recipe! 🙂

Angela's Vegan Quiche

This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing---I've bookmarked so many of them. I had to try this one out---perfect for Easter, by the way. The Sixth Grader remarked, "It's amazing," and The Husband, who loved quiche before going vegan, couldn't get enough of it. I made only one or two minor changes, otherwise, I followed Angela's recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I'll add mushrooms. Angela also lists sun-dried tomatoes as another addition.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
½ bag fresh spinach or ½ package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
½ cup cashews, soaked in water for an hour and drained
½ block firm tofu
¼ cup nutritional yeast
4 Tbs soy milk (I used almond milk)
½ tsp tumeric
Salt & pepper
1 package defrosted phyllo dough, or 1 vegan pie crust
¼ tsp paprika
1-2 tomatoes, sliced (optional)
1 C mushrooms, diced (optional)
½ C fresh basil, chopped (I added that to the spinach)
⅓ C Daiya cheese (optional)

Directions

Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it's folded in thirds, it will meld together. I'm such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!
In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes---until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.
Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.
In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you'd like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.
Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted. Enjoy!

Field Roast and Sweet Potato Breakfast Casserole

April 3, 2011 by epicureanvegan

Yesterday’s nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn’t disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.

INGREDIENTS:
1 Tbs olive oil
1 small sweet potato, peeled and diced
3 small russet potatoes, diced
1 large red bell pepper, chopped
1 C mushrooms, chopped
2 Chipotle-flavored Field Roast sausages
1-1/2 C fresh spinach, chopped
1/2 pkg silken tofu
1/3 C nutritional yeast flakes
8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
1/2 C Tofutti sour cream
3/4 C almond milk
1/4 to 1/3 C panko bread crumbs

DIRECTIONS:
Preheat oven to 350. Lightly spray a 13″x9″ baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).

Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.

Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.

Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.

Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Field Roast and Sweet Potato Breakfast Casserole

Yesterday's nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn't disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 small sweet potato, peeled and diced
3 small russet potatoes, diced
1 large red bell pepper, chopped
1 C mushrooms, chopped
2 Chipotle-flavored Field Roast sausages
1-1/2 C fresh spinach, chopped
½ pkg silken tofu
⅓ C nutritional yeast flakes
8-oz vegan pepper jack, or other favorite vegan cheeze, shredded
½ C Tofutti sour cream
¾ C almond milk
¼ to ⅓ C panko bread crumbs

Directions

Preheat oven to 350. Lightly spray a 13"x9" baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).
Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.
Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.
Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.
Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Peanutty Tofu Roll-Ups

April 1, 2011 by epicureanvegan

These wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.

INGREDIENTS:
8 oz firm tofu, drained and patted dry
2/3 C peanut butter (I used just a 1/3 C–and crunchy, too. The food processor smooths it out anyway)
1 Tbs soy sauce (I used tamari)
1 Tbs lime juice
1/2 tsp grated ginger
1 garlic clove, minced
1/4 tsp cayenne
1 Tbs yellow miso (I added this)
4- 10″ tortillas or lavish bread
Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper

DIRECTIONS:
In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.

Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!

Peanutty Tofu Roll-Ups

These wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.

Author: Epicurean Vegan

Ingredients

8 oz firm tofu, drained and patted dry
⅔ C peanut butter (I used just a ⅓ C--and crunchy, too. The food processor smooths it out anyway)
1 Tbs soy sauce (I used tamari)
1 Tbs lime juice
½ tsp grated ginger
1 garlic clove, minced
¼ tsp cayenne
1 Tbs yellow miso (I added this)
4- 10" tortillas or lavish bread
Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper

Directions

In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.
Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!

Vegan Mushroom-Onion Quiche

Vegan Brie

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

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Field Roast and Sweet Potato Breakfast Casserole

Peanutty Tofu Roll-Ups

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