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Potato Curry with Spinach & Tomato

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Potato Curry with Spinach and Tomato -- Epicurean Vegan

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

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

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

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

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

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

 

Lentil Bowls with Avocado & Tomato

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Lentil Bowls with Avocado and Tomato -- Epicurean Vegan

This makes a great side dish or main meal. It’s also ready in about 30 minutes. Lentils are so easy to make and are incredibly healthy. They’re full of fiber (perfect for lowering cholesterol), a fabulous source of folate and magnesium which contribute to heart health, and good for the digestive system. They also contain the third highest level of protein, lots of iron, and are low in calories, and virtually no fat. Dig in!

INGREDIENTS:
3 C vegetable broth
1 C green lentils
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbs lime juice
4 green onion, sliced
1 tomato, diced
1/4 C pepitas
3 Tbs nutritional yeast
1/2 C fresh cilantro, chopped
Avocado slices

DIRECTIONS:
Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder. Taste the lentils and if they’re soft, with a little firmness, they’re about done. Drain any excess liquid off.
Lentils with Avocado and Tomato -- Epicurean VeganGently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

Lentil Bowls with Avocado & Tomato
 
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This makes a great side dish or main meal. It's also ready in about 30 minutes. Lentils are so easy to make and are incredibly healthy. They're full of fiber (perfect for lowering cholesterol), a fabulous source of folate and magnesium which contribute to heart health, and good for the digestive system. They also contain the third highest level of protein, lots of iron, and are low in calories, and virtually no fat. Dig in!
Author:
Serves: 2
Ingredients
  • 3 C vegetable broth
  • 1 C green lentils
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbs lime juice
  • 4 green onion, sliced
  • 1 tomato, diced
  • ¼ C pepitas
  • 3 Tbs nutritional yeast
  • ½ C fresh cilantro, chopped
  • Avocado slices
Directions
  1. Combine the broth and lentils in a medium saucepan and bring to a boil. Stir, reduce heat, and cover for 20-25 minutes.
  2. Halfway through the cooking process, stir and season with cumin, garlic powder, and onion powder.
  3. After the 20-25 minutes, taste the lentils and if they're soft, with a little firmness, they're about done. Drain any excess liquid off.
  4. Gently fold in the green onion, tomato, pepitas, nutritional yeast, and lime juice.
  5. Top individual servings with 2-3 slices of avocado and some cilantro. Enjoy!

 

Chopped Greek Salad with Tofu Feta

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Chopped Greek Salad with Tofu Feta -- Epicurean VeganI wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don’t eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there’s not much to prepare, so it comes together rather nicely. We are beginning a kitchen remodel, so I’m not sure how much longer I’ll have a full kitchen again, but my goal is to NOT live off take-out and Boca burgers during the renovations. I’ll do my best to not only eat healthy, delicious meals during the chaos, but share them with you as well. I also have a cookbook review coming soon, so stay tuned!

INGREDIENTS:
2 medium cucumbers, chopped
1 small red onion, chopped
3 Roma tomatoes, chopped
1 bell pepper, chopped
1 15-oz can garbanzo beans, drained
Dressing
1/4 C red wine vinegar
2 Tbs olive oil
1 tsp oregano
1 tsp Dijon mustard
1/2 tsp salt
Tofu Feta
1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
1 tsp lemon juice
1 tsp red miso
1/8 C olive oil
1/8 C water
1/3 C red wine vinegar
1 tsp salt
1 Tbs dried basil
1/2 tsp black pepper

DIRECTIONS:
Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganCombine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganOnce the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganServe with some crumbled tofu feta on top and enjoy!

Chopped Greek Salad with Tofu Feta -- Epicurean VeganThe next day, I enjoyed the chopped salad over mixed greens with hummus. So delicious!!

Chopped Greek Salad with Tofu Feta -- Epicurean Vegan

 

Chopped Greek Salad with Tofu Feta
 
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I wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don't eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there's not much to prepare, so it comes together rather nicely.
Author:
Serves: 8-10
Ingredients
  • 2 medium cucumbers, chopped
  • 1 small red onion, chopped
  • 3 Roma tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 15-oz can garbanzo beans, drained
  • .
  • Dressing
  • .
  • ¼ C red wine vinegar
  • 2 Tbs olive oil
  • 1 tsp oregano
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • .
  • Tofu Feta
  • .
  • 1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
  • 1 tsp lemon juice
  • 1 tsp red miso
  • ⅛ C olive oil
  • ⅛ C water
  • ⅓ C red wine vinegar
  • 1 tsp salt
  • 1 Tbs dried basil
  • ½ tsp black pepper
Directions
  1. Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
  2. Combine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
  3. Once the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
  4. Serve with some crumbled tofu feta on top and enjoy!

 

 

Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce

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Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganThis recipe started out with me going through the refrigerator and trying to decide what I had and how they could go together. At the center: a close-to-expiring tub of tofu. Luckily, we had hit the farmer’s market yesterday, so I had plenty of veggies on hand. The flavors of the breaded tofu and the savory, sage-y sauce, is a beautiful combination. The pine nuts on top are a fabulous addition if you happen to have some on hand.

INGREDIENTS:
Tofu
1 14-oz tub extra firm tofu, cut lengthwise into 6 steaks
1/4 C tamari or soy sauce
1/2 tsp Worcestershire
2 tsp tomato sauce
1 Tbs yellow or red miso
1 tsp toasted sesame oil
1 tsp agave
1 C panko
1/8 C nutritional yeast
Salt and pepper
Sauce
1 Tbs olive oil
2 cloves garlic, minced
1 orange bell pepper, diced
3 Tbs vegan margarine
6 Tbs flour
1/2 C white wine
1 C almond milk
1/2 to 3/4 C vegetable broth
1/2 tsp sage
1/4 tsp salt
1/8 tsp black pepper
2 tomatoes, diced
4 C spinach, chopped
The rest
1/4 C pine nuts, toasted

DIRECTIONS:
I recommend having all of your ingredients prepped and ready to go before proceeding; it’ll help out a lot.

Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganStart with preparing the tofu. In a shallow bowl, whisk together the tamari, tomato paste, miso, Worcestershire sauce, sesame oil and agave. In another shallow bowl, combine the panko, nutritional yeast, salt and pepper. Next, heat the olive oil in a large skillet and add the garlic and bell pepper over medium heat. While the pepper is cooking, finish preparing the tofu. Coat the tofu steaks in the tamari mixture, then coat well in the panko mixture.
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganSpray a grill pan with some olive oil cooking spray and heat over medium. Lay the six tofu steaks in the pan and cook for about 8 minutes per side.
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean VeganWhile the tofu is cooking, check the bell pepper. (You should also make sure you’re toasting those pine nuts—just a few minutes in a dry skillet, stirring often.)
20140818_174457Once the bell pepper softens and browns, transfer to a bowl. Using the same skillet, add the vegan margarine and let it melt completely. Whisk in the flour and blend well over medium heat. Slowly whisk in the white wine until the mixture is smooth. Next, add the almond milk, but just a little at a time. The sauce will gradually thicken as you go. (Check the tofu; you may need to turn it by this point.) Once the milk is all incorporated and the sauce is getting thick, add the vegetable broth. I used somewhere between half and three-quarters of a cup. I’d whisk a little in, let it thicken, then added more. I continued to do this until I was happy with the consistency. Season with sage, salt and pepper. Next, I folded in the tomatoes. The liquid from the tomatoes may thin out the sauce a little, but it ought to thicken back up with no problem. Your tofu ought to be finished about this time, so fold the spinach into the sauce.
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean Vegan Serve the tofu with a ladle or two of the sauce on top. Sprinkle with pine nuts and enjoy!
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce -- Epicurean Vegan

Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce
 
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Prep time
Cook time
Total time
 
This recipe started out with me going through the refrigerator and trying to decide what I had and how they could go together. At the center: a close-to-expiring tub of tofu. Luckily, we had hit the farmer's market yesterday, so I had plenty of veggies on hand. The flavors of the breaded tofu and the savory, sage-y sauce, is a beautiful combination. The pine nuts on top are a fabulous addition if you happen to have some on hand.
Author:
Serves: 3-6
Ingredients
  • Tofu
  • .
  • 1 14-oz tub extra firm tofu, cut lengthwise into 6 steaks
  • ¼ C tamari or soy sauce
  • ½ tsp Worcestershire
  • 2 tsp tomato sauce
  • 1 Tbs yellow or red miso
  • 1 tsp toasted sesame oil
  • 1 tsp agave
  • 1 C panko
  • ⅛ C nutritional yeast
  • Salt and pepper
  • .
  • Sauce
  • .
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 3 Tbs vegan margarine
  • 6 Tbs flour
  • ½ C white wine
  • 1 C almond milk
  • ½ to ¾ C vegetable broth
  • ½ tsp sage
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 2 tomatoes, diced
  • 4 C spinach, chopped
  • .
  • The rest
  • .
  • ¼ C pine nuts, toasted
Directions
  1. I recommend having all of your ingredients prepped and ready to go before proceeding; it'll help out a lot.
  2. Start with preparing the tofu. In a shallow bowl, whisk together the tamari, tomato paste, miso, Worcestershire sauce, sesame oil and agave.
  3. In another shallow bowl, combine the panko, nutritional yeast, salt and pepper.
  4. Next, heat the olive oil in a large skillet and add the garlic and bell pepper over medium heat. While the pepper is cooking, finish preparing the tofu. Coat the tofu steaks in the tamari mixture, then coat well in the panko mixture.
  5. Spray a grill pan with some olive oil cooking spray and heat over medium. Lay the six tofu steaks in the pan and cook for about 8 minutes per side.
  6. While the tofu is cooking, check the bell pepper. (You should also make sure you're toasting those pine nuts---just a few minutes in a dry skillet, stirring often.)
  7. Once the bell pepper softens and browns, transfer to a bowl.
  8. Using the same skillet, add the vegan margarine and let it melt completely. Whisk in the flour and blend well over medium heat. Slowly whisk in the white wine until the mixture is smooth. Next, add the almond milk, but just a little at a time. The sauce will gradually thicken as you go.
  9. (Check the tofu; you may need to turn it by this point.)
  10. Once the milk is all incorporated and the sauce is getting thick, add the vegetable broth. I used somewhere between half and three-quarters of a cup. I'd whisk a little in, let it thicken, then added more. I continued to do this until I was happy with the consistency. Season with sage, salt and pepper.
  11. Next, I folded in the tomatoes. The liquid from the tomatoes may thin out the sauce a little, but it ought to thicken back up with no problem. Your tofu ought to be finished about this time, so stir in the spinach.
  12. Serve the tofu with a ladle or two of the sauce on top. Sprinkle with pine nuts and enjoy!

 

 

Rainy Day Tofu Scramble

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Rainy Day Tofu Scramble -- Epicurean VeganSo Mother Nature has not been happy with us. A couple of weeks ago, we were having extreme heat that schools actually closed down for a day. Now, Denver and Northern Colorado is having extreme rain and flooding. (And we can’t forget about the snowstorm in May!) Fort Collins is shutting down bridges and closing up shop. Other cities, like Lyons are being completely evacuated. Many of the mountain towns have no water, electricity and gas! We’re fortunately doing fine where we’re at, but other neighborhoods in Fort Collins are gearing up for some serious flooding.

flood

This is between Lyons and Estes Park. Image from Estes Park News.

Yikes! I hope everyone stays safe and that this rain gives us a break!

So while we wait it out, might as well eat, right? Here’s a quick, easy, and versatile breakfast that will be ready in minutes.

INGREDIENTS:
1 Tbs olive oil
1 14-oz tub extra firm tofu, drained, pressed and crumbled
6 mushrooms, sliced
1/2 C green onions, sliced
1/2 C black olives
A few dashes of turmeric
A few dashes of cumin
A couple dashes of garlic salt
A couple of dashes of black pepper
1/4 C salsa
1 tomato, diced
1 avocado, peeled, pitted, and diced
Daiya cheese shreds
Flour tortillas, optional

DIRECTIONS:
Heat the olive oil in a large skillet. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little. Add the turmeric, cumin, garlic salt, and pepper. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa. Cook for a few minutes until everything is hot. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Rainy Day Tofu Scramble
 
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Author:
Serves: 3
Ingredients
  • 1 Tbs olive oil
  • 1 14-oz tub extra firm tofu, drained, pressed and crumbled
  • 6 mushrooms, sliced
  • ½ C green onions, sliced
  • ½ C black olives
  • A few dashes of turmeric
  • A few dashes of cumin
  • A couple dashes of garlic salt
  • A couple of dashes of black pepper
  • ¼ C salsa
  • 1 tomato, diced
  • 1 avocado, peeled, pitted, and diced
  • Daiya cheese shreds
  • Flour tortillas, optional
Directions
  1. Heat the olive oil in a large skillet.
  2. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little.
  3. Add the turmeric, cumin, garlic salt, and pepper.
  4. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa.
  5. Cook for a few minutes until everything is hot.
  6. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Zucchini, Tomato & Ricotta Tart

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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
 
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Prep time
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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!

Easy Tostadas

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Easy Tostadas -- Epicurean VeganThis is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.

INGREDIENTS:
1 bag Boca crumbles (or other veggie crumbles of your choice)
1 can refried beans
1/2 large onion, dicced
1 Tbs olive oil
1 pkg taco seasoning
8-12 tostada shells
All the fixins’: vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Easy Tostadas
 
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This is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.
Author:
Ingredients
  • 1 bag Boca crumbles (or other veggie crumbles of your choice)
  • 1 can refried beans
  • ½ large onion, dicced
  • 1 Tbs olive oil
  • 1 pkg taco seasoning
  • 8-12 tostada shells
  • All the fixins': vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.
Directions
  1. Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

 

Grilled Portobello Burgers

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Grilled Portobello Burgers -- Epicurean VeganPortobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.

INGREDIENTS:
3-4 portobello caps, rinsed and patted dry
2 Tbs olive oil
1 Tbs balsamic vinegar
1/4 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Red onion slices
Burger buns
8-10 basil leaves
Sliced tomato

DIRECTIONS:
The recipe didn’t specify how hot to heat the grill, so to be safe, we set it on the low side. While that’s heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil:

Grilled Portobello Burgers -- Epicurean Vegan

At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2  minutes of grilling, add the buns and toast them.

To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Grilled Portobello Burgers -- Epicurean Vegan

Grilled Portobello Burgers
 
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Portobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.
Author:
Ingredients
  • 3-4 portobello caps, rinsed and patted dry
  • 2 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • ¼ tsp sugar
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Red onion slices
  • Burger buns
  • 8-10 basil leaves
  • Sliced tomato
Directions
  1. The recipe didn't specify how hot to heat the grill, so to be safe, we set it on the low side. While that's heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil.
  2. At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2 minutes of grilling, add the buns and toast them.
  3. To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Savory Vegetable Tart

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Savory Vegetable Tart -- Epicurean VeganLike the Savory Asparagus Tart, this one is to die for. I think that pretty much sums it up.

INGREDIENTS:
1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
1/2 a bunch of asparagus
1 large tomato, thinly sliced
5 mushrooms, thinly sliced
1 C Daiya mozzarella
2 Tbs olive oil
1-1/2 tsp truffle oil

DIRECTIONS:
Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11×7″ baking sheet. Don’t worry about getting it perfect—you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up:

Layer on the cheese, then the tomato:

Next, layer on the mushrooms and the steamed asparagus:

Savory Vegetable Tart -- Epicurean Vegan

Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!

Savory Vegetable Tart -- Epicurean Vegan

Savory Vegetable Tart
 
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Author:
Ingredients
  • 1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
  • ½ a bunch of asparagus
  • 1 large tomato, thinly sliced
  • 5 mushrooms, thinly sliced
  • 1 C Daiya mozzarella
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
Directions
  1. Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11x7" baking sheet. Don't worry about getting it perfect---you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up.
  2. Layer on the cheese, then the tomato.
  3. Next, layer on the mushrooms and the steamed asparagus.
  4. Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!

 

Crispy “Chicken” Salad

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Crispy "Chicken" Salad -- Epicurean VeganThis salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Crispy "Chicken" Salad
 
Print
This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It's just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.
Author:
Ingredients
  • 1 bag Boca nuggets, baked and diced
  • Romaine lettuce, torn
  • Fresh spinach, torn
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 cucumber, sliced, then quartered
  • Vegan pepper jack cheese and/or cheddar, shredded
  • Green onions, sliced
  • Tortilla chips, broken up
  • Vegan Ranch dressing:
  • 1 C Vegenaise
  • 1-1/2 tsp lemon juice
  • 6 Tbs almond milk
  • ½ tsp dried chives
  • ½ tsp dried parsley
  • ½ tsp dried dill
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
Directions
  1. I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

 

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