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Cheddar and Green Chili Bread with Cream Cheeze Spread

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Vegan MoFo, Day 7

Cheddar and Green Chili Bread with Cream Cheeze Spread -- Epicurean VeganI love making bread and sometimes I’m in the mood to put the time and effort into kneading, rising, kneading, rising it, but there are days I just can’t be bothered with that. And today, I had a weird inclination to combine green chilies and cheeze and this quick, simple bread magically appeared in my oven. It was that easy. Great served with veggie chili!

INGREDIENTS:
Bread:
3 C flour
2 tsp baking powder
1/2 tsp salt
1 Tbs dried minced onion
4-oz can diced green chilies
2 Tbs olive oil
1-1/4 C almond milk
1-1/2 C vegan cheddar, shredded (or vegan pepper jack cheeze)

Spread:
4-oz Tofutti cream cheese
1 Tbs fresh cilantro, minced
1/8 tsp garlic salt
1/2 tsp lime juice

DIRECTIONS:
Preheat oven to 350. Lightly grease a 9″ loaf pan. In a food processor, combine flour, baking powder, minced onion, and salt. Add the cheese and chilies. While the machine is running, add the almond milk and oil. Combine thoroughly and then transfer to the loaf pan. Use a spatula to even it out.

Cheddar and Green Chili Bread with Cream Cheeze Spread -- Epicurean VeganBake 40 minutes. Insert a toothpick or knife in the center to assure it’s done. It smells wonderful as it bakes!  To make the spread, combine all ingredients well. Spread some of the cream cheeze mixture onto a warm slice of bread—it’ll melt in your mouth!

Cheddar and Green Chili Bread with Cream Cheeze Spread -- Epicurean Vegan

Enjoy!

Easy Flatbread

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Vegan MoFo, Day 6

Easy Flatbread -- Epicurean VeganHow many times have you gone to make a panini or quesadilla and you find there’s no bread? Happens all the time, right? 😉 Well, have no fear, an easy and tasty flatbread is here! The original recipe, from Vegan Planet uses cumin, but I decided to use garlic salt and dried basil. It also called for frying them in a pan, but I opted for baking them.

INGREDIENTS:
2 C flour
1/2 tsp salt
3/4 C water, or as needed (I needed just a smidge less)
Olive oil for brushing
2 Tbs sesame seeds
Garlic salt
Dried basil

DIRECTIONS:
Preheat oven to 400. Using a mixer, combine the flour and salt. Add the water little by little until the dough holds together. Knead until smooth, about 5 minutes. Wrap in plastic and set aside. Divide the dough into 6 pieces.

Easy Flatbread -- Epicurean VeganShape the dough pieces into balls. On a lightly floured surface, roll out each ball to 6″ in diameter. Brush lightly with oil, the sprinkle with sesame seeds, garlic salt, and basil. Place on a lightly greased baking sheet and bake 8-10 minutes.

Easy Flatbread -- Epicurean VeganThe Sixth Grader made a type of grilled cheese with Tofutti slices:

The Husband made a couple of quesadillas in the oven using Daiya cheese, onions, and salsa:

Easy Flatbread -- Epicurean VeganAnd I went with the panini maker using roasted red pepper, Vegan Rella, and some jarred olive tapenade:

Easy Flatbread -- Epicurean Vegan

Enjoy!

Latin-Inspired Coleslaw

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Vegan MoFo, Day 3

Latin-Inspired Coleslaw -- Epicurean VeganI have become enamored with coleslaw this year. I guess it’s because we’ve received so much cabbage from our CSA, and before, I never really gave cabbage that much thought. I’ve made regular coleslaw and Asian coleslaw, so of course, it was only natural to make a Mexican-style one. This is great on its own, or wrapped in a tortilla.

INGREDIENTS:
1 large head of cabbage, shredded
1/2 C carrot, shredded
1 large red bell pepper, sliced thin
1 C fresh cilantro, slightly chopped
3 large green onion, chopped (both white and green parts)
1 Tbs pimento, diced
1/2 C Tofutti sour cream
1/2 C Vegenaise
1 Tbs almond milk
1 tsp lime juice
1/2 tsp liquid smoke
1/4 tsp Ancho chili powder
1 tsp cumin
1/4 tsp salt
1/2 C vegan cheddar shredded (or vegan pepper jack for an added kick)

DIRECTIONS:
In a large bowl, combine cabbage, bell pepper, carrot, cilantro, and green onions. In a small bowl, combine sour cream, Vegenaise, almond milk, lime juice, liquid smoke, pimento, chili powder, cumin, and salt. Add the sour cream mixture to the cabbage mixture and combine thoroughly. Stir in cheeze. Enjoy!


8-Layer Dip

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8-Layer Dip -- Epicurean VeganWho needs 7 layers when you can have 8? This is also much like my Soyrizo Layer Dip, but with minor changes. Always a crowd-pleaser, this dip is not difficult to throw together.

INGREDIENTS:
1 16-oz can vegetarian refried beans
1/2 C Tofutti sour cream
2 avocados, peeled and pitted
1/2 C salsa
1 large tomato, diced
3 green onion (white and green parts), sliced thin
1/2 to 1 C vegan cheddar, shredded
1 3.8-oz can sliced black olives
1 tsp garlic salt
1-1/2 tsp lime juice
1/3 C fresh cilantro, chopped
Tortilla chips

DIRECTIONS:
In a medium-sized bowl, smash up the avocado. Sprinkle with garlic salt, cilantro, and lime juice; thoroughly combine.  On a 8-9″ plate, layer on beans, sour cream, avocado mixture, and salsa. Next, layer on the cheese, tomato, green onions, and olives. This is would be a good time to admire the beauty of it, because it’s gonna be gone as soon as the guests get one taste! Serve with corn tortilla chips (pita crisps would be good, too) and enjoy!

Product Review: Tofutti Yours Truly Cones

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I have come to learn that thankfully, going vegan doesn’t mean you have to give up ice cream. I may not be able to grab a cone at the downtown ice cream shop, but thanks to Tofutti, I can enjoy it at home. I was actually going to pick up some Tofutti Cuties but my heart went aflutter when I spotted these. I can’t remember the cost (under $4.50 for 4) but who cares. They were worth it.

The scoop of ice cream is coated in a thick dark dark chocolate that is then sprinkled with chunks of cookie crunchies–delicious!! Then the ice cream. It’s smooth and cream vanilla (the outside of the box tells you all this) and the inside of the cone is lined with a thin layer of chocolate.

Now the cone is a little on the chewy/soft side and I don’t know if that’s how most frozen ice cream cones are because it’s been a heck of a long time since I’ve had one, so it could be the norm for such desserts. So don’t expect a real crunchy cone. I wasn’t complaining too much though–the thin layer of chocolate in the cone made up for that.

Each cone comes with 220 calories and 13 grams of fat, 3 of which are saturated. We’re also looking at 24 grams of carbs and 21 grams of sugar, but it’s still less than the real deal. So indulge every once in a while and enjoy!

Product Review: Tofutti Cuties–Cookies ‘N Cream

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Delicious. That’s about it.

Ok, so here’s the low-down: 1 cutie is 130 calories with 6 grams of fat. So not the healthiest, but c’mon, it’s fake ice cream! And when you’re a vegan, tasty fake ice cream is like striking gold.

Completely dairy-free, these ice cream sandwiches come in several flavors: Cookies ‘N Cream, Vanilla, Mint Chocolate Chip, Chocolate, Peanut Butter, Key Lime, Wild Berry, Coffee Break, Strawberry Wave, and Very Vanilla (I guess the other vanilla is just sort of vanilla).

Here’s a list of ingredients: water, sugar, corn syrup solids, contains one or more of the following oils: (Corn, soy, coconut, and palm), soy protein, tofu, cocoa butter, vanilla, crunch (unbleached wheat flour, cocoa sugar), soy lecithin, guar seed gum, carrageenan, carob bean gum, salt.

Wafer ingredients: unbleached wheat flour, sugar, caramel color, soybean oil, yellow corn flour, cocoa processed with alkali, modified corn starch, salt, baking soda, vegetable mono and diglycerides, soy lecithin.

They are the perfect sized dessert–at least for me (and kids)–and taste sweet, but not overly sweet. Compared to the ice cream sandwiches I had as a kid, these taste identical, if not better!

Check out Tofutti’s site for more info.

Soyrizo Layer Dip

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Soyrizo Layer Dip -- Epicurean VeganMeat-eaters won’t know the difference! I like to use Soyrizo instead of refried beans because it adds so much flavor. Soyrizo needs no seasoning, isn’t raw and can be served cold or heated up. I served this dip cold and didn’t tell people it was vegan. It was gone in a matter of minutes! The ingredient amounts are approximate–I just threw it together and how much you layer on is up to you.

INGREDIENTS:
1 pkg Soyrizo
1 C Tofutti sour cream
1 C Vegan cheddar, shredded
1 C sliced black olives
1 C green onion, sliced thin
1/2 C salsa
1 C fresh cilantro, chopped
1 C fresh roma tomatoes, diced
Optional: 1C prepared guacamole, or 1-2 C diced avocado

DIRECTIONS:
Layer Soyrizo, sour cream, guacamole, salsa, cilantro, green onion, tomatoes, cheese, olives and enjoy with your favorite tortilla chips!

Party Cheese Ball

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Party Cheese Ball -- Epicurean VeganI can’t tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most.  I finally made a dairy-free version after a couple of attempts and frankly, it’s so good, it brought a tear to my eye. (Also, this is also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.)

UPDATE: After making this cheeseball so many times, I’ve tweaked the amount of some of the ingredients, so I figured it was time to update the recipe. I have found that I use about 10-oz of cream cheese, not 12. I also upped the pimento, green pepper and onion to about 4 Tbs each.

INGREDIENTS:
12-oz Tofutti* cream cheese
2 1/2 C Rice brand, or Daiya brand shredded cheese, cheddar flavor
2 Tbs pimento, chopped
2 Tbs green pepper, chopped
2 Tbs onion, chopped
2 tsp vegan Worcestershire sauce
1 tsp lemon juice
1 C walnuts, chopped

*Kite Hill is also a great option. I think it tastes closest to real cream cheese, however, it’s softer than Tofutti, so the cheese ball won’t form a perfect ball–more like a mound. It’s about presentation, otherwise it still tastes amazing regardless of which “cream cheese” you go with.

DIRECTIONS:
Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade. Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.) Transfer to a bowl and chill for several hours or overnight. Shape into a ball and roll in nuts. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball.)

NOTE: Keep in mind that Rice cheese does have traces of casein.

Party Cheese Ball
 
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I can't tell you how excited I am about this!! You see, my mom has made this incredible cheese ball every Christmas for years now and since I went dairy-free, it is probably one of the foods I miss the most. I finally made a dairy-free version after a couple of attempts and frankly, it's so good, it brought a tear to my eye. (Also, this is also one of the most requested recipe and when invited to a shin-dig, I am instructed to not come without this cheese ball.) UPDATE: After making this cheeseball so many times, I've tweaked the amount of some of the ingredients, so I figured it was time to update the recipe. I have found that I use about 10-oz of cream cheese, not 12. I also upped the pimento, green pepper and onion to about 4 Tbs each.
Author:
Ingredients
  • 12-oz Tofutti cream cheese
  • 2½ C Rice brand, or Daiya brand shredded cheese, cheddar flavor
  • 2 Tbs pimento, chopped
  • 2 Tbs green pepper, chopped
  • 2 Tbs onion, chopped
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp lemon juice
  • 1 C walnuts, chopped
Directions
  1. Combine softened cream cheese and cheddar. Like to use my stand mixer for this. A food processor works too, but I recommend using the dough blade.
  2. Add remaining ingredients except walnuts and mix well. (I tend to add 1-2 more tablespoons of the pimento, green pepper and onion; it just depends on your own tastes.)
  3. Transfer to a bowl and chill for several hours or overnight.
  4. Shape into a ball and roll in nuts.
  5. Serve with crackers. (Club crackers and Ritz always taste the best with this cheese ball.)
  6. NOTE: Keep in mind that Rice cheese does have traces of casein.

 

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