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Pasta with Almond Parmesan

March 4, 2011 by epicureanvegan

This has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it’s delish and so easy to make. It’s packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and the beauty of this, is that you can make as little, or as much as you want.

INGREDIENTS:
Cooked pasta, any variety
Mushrooms, sliced and lightly sauteed
Tomato, diced
Vegan margarine
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping 1/4 tsp salt

DIRECTIONS:
To make the Parmezano Sprinkles: place the almonds in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.

Cook pasta according to instructions on package. In the meantime, saute the mushrooms a little. Once pasta is cooked and drained, add a little margarine to the pot and coat the pasta. Stir in the mushrooms and tomatoes; let the tomatoes heat through a minute or two. Serve with Parmezano sprinkles on top! Enjoy!

Pasta with Almond Parmesan

This has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it's delish and so easy to make. It's packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and the beauty of this, is that you can make as little, or as much as you want.

Author: Epicurean Vegan

Ingredients

Cooked pasta, any variety
Mushrooms, sliced and lightly sauteed
Tomato, diced
Vegan margarine
Parmezano Sprinkles:
½ C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping ¼ tsp salt

Directions

To make the Parmezano Sprinkles: place the almonds in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.
Cook pasta according to instructions on package. In the meantime, saute the mushrooms a little. Once pasta is cooked and drained, add a little margarine to the pot and coat the pasta. Stir in the mushrooms and tomatoes; let the tomatoes heat through a minute or two. Serve with Parmezano sprinkles on top! Enjoy!

Portobellos with Tomatoes and Truffle Cheeze Sauce

January 11, 2011 by epicureanvegan

We got some beautiful portobellos and tomatoes from Green Buffalo Food Co. and this came together so fast. The truffle cheeze sauce is amazing! I could have eaten it with a spoon—it is rich, creamy and perfect for veggies, pasta, or by the spoonful!

INGREDIENTS:
1/2 Tbs olive oil
2 Portobello mushrooms, stem and gills removed
2-4 large basil leaves (I used spinach, but I think I’d prefer basil for more flavor)
4 tomato slices
Sauce:
1/3 C almond milk
1/2 C Daiya mozzarella
1/8 tsp (or less) white truffle oil

DIRECTIONS:
Heat the olive oil in a large skillet. Place portobellos, face down, in the pan and lightly saute for about 2 minutes. Turn over and saute the other side. Add the basil leaves and 2 tomato slices per mushroom. Reduce heat to low and cover.

To prepare the sauce, bring the almond milk just to a boil, reduce heat to medium and whisk in the cheeze and truffle oil. Whisk until smooth—it’ll only take a couple of minutes.

Serve the portobellos with sauce drizzled on top and enjoy!

Portobellos with Tomatoes and Truffle Cheeze Sauce

Author: Epicurean Vegan

Ingredients

½ Tbs olive oil
2 Portobello mushrooms, stem and gills removed
2-4 large basil leaves (I used spinach, but I think I'd prefer basil for more flavor)
4 tomato slices
Sauce:
⅓ C almond milk
½ C Daiya mozzarella
⅛ tsp (or less) white truffle oil

Directions

Heat the olive oil in a large skillet. Place portobellos, face down, in the pan and lightly saute for about 2 minutes. Turn over and saute the other side. Add the basil leaves and 2 tomato slices per mushroom. Reduce heat to low and cover.
To prepare the sauce, bring the almond milk just to a boil, reduce heat to medium and whisk in the cheeze and truffle oil. Whisk until smooth---it'll only take a couple of minutes.
Serve the portobellos with sauce drizzled on top and enjoy!

Stuffed Bell Peppers

October 19, 2010 by epicureanvegan

Okay, I wasn’t kidding when I said I was going to make stuffed peppers. We happened to get a TON of green bell peppers from our CSA yesterday:

This is just a third of what we received–the rest went to my 2 other neighbor who share in the CSA with us.

I guarantee you will LOVE these stuffed peppers. I debated on what to put in them, but when it came down to it, I wanted to make them as simple as possible. As the Sixth Grader said,”These are cooked perfectly; they cut like butter!”

INGREDIENTS:
11 small bell peppers, or 6-7 large peppers
1/2 C Arborio rice (risotto)
3/4 C water
1-1/2 tsp Earth Balance margarine
4 C fresh spinach, chopped small
1 large tomato, diced
6 -oz Tofutti cream cheese
1 tsp cumin
1 Tbs dried minced onion
1/2 C Tofutti sour cream
1/4 C fresh cilantro, finely chopped
1 Tbs lime juice
1/8 tsp garlic salt

DIRECTIONS:
In a small saucepan combine water, rice, and butter. Bring to a boil, stir, and cover for 15-20 minutes. Preheat oven to 375. Wash the peppers and cut the tops off. Clean out the insides of seeds and other innards.

Combine cream cheese with cooked rice (in the same pan) and blend thoroughly. Since the rice is warm, it’ll make it easier to to blend. Stir in cumin and minced onion. Add spinach and tomatoes and combine well.

Fill each pepper with the rice mixture. You can pack in quite a bit of the rice mixture, just press down with a spoon—pretend you’re stuffing a sleeping bag into its stuff sack. Place in a 8″ square pan.

I had about 3/4 C of left over rice mixture, but if using larger peppers, you can probably squeeze it all into those.

Bake covered for 40 minutes. Uncover and bake another 5 minutes. While these are baking, combine sour cream, lime juice, cilantro and garlic salt in a small bowl.

Add a few dollops of the sour cream mixture on top of the pepper servings and enjoy!

Hot Rice with Cold Lemon, Basil and Tomato

February 1, 2010 by epicureanvegan

This is a fast and easy side dish from The kind Diet that is very flavorful. For variety, I sometimes omit the basil and add grated ginger root instead. This also makes a light, refreshing lunch or snack. I really like the Arborio rice (risotto rice)–it’s a great change from regular white rice.

INGREDIENTS:
1 C Arborio rice
2 Tbs extra-virgin olive oil
3 Tbs fresh lemon juice
3 pinches of fine sea salt
2 pinches ground black pepper
1/2 C (or as much as you want) tomato, diced
2 Tbs chopped fresh basil

DIRECTIONS:
Place the unrinsed rice in a saucepan with 3 cups of water. Bring to a boil, reduce heat, cover and simmer 10-15 minutes or until mostly tender but still a little firm in the center of the grain. Drain off any excess water and transfer rice to a mixing bowl. Add the olive oil, lemon juice (grated ginger if using), salt and pepper. Mix well and addd the tomatoes and sprinkle basil (if using) on top. Toss to combine and serve. Makes about 4 servings. Enjoy!

Recipe source: The Kind Diet

Red Wine Vinaigrette and Salad with a Kick

January 26, 2010 by epicureanvegan

So long to boring salads! Between the mustard greens and the Dijon and shallots in the dressing, this salad is anything but tame.

INGREDIENTS:
Vinaigrette:
4 Tbs red wine vinegar
2 Tbs shallots, chopped fine
3 tsp Dijon mustard
4 Tbs olive oil
1 tsp salt
1/4 tsp ground black pepper

Salad:
2 large leaves mustard greens, chopped into 1″ pieces
2 large leaves of kale, chopped into 1″ pieces
2 big handfuls of spinach, chopped into bite sized pieces
8 mushrooms, sliced
2 small tomatoes, diced
1/2 cucumber, diced (not tiny diced–bite sized)
1 big handful sunflower seeds
2 big handfuls craisins
croutons

DIRECTIONS:
Dressing
Whisk together all ingredients, serve immediately, or cover and refrigerate. Makes about a 1 cup
Salad
Combine and toss–I’ll bet you know how to make a salad!
Enjoy!

English Muffin and Avocado Delight

January 21, 2010 by epicureanvegan

I’m really not sure what to call this–“delight” is really an understatement. I needed a snack that was fresh and flavorful, so I scoured my kitchen for ideas. I had avocados that I was needing to make something with and voila! And idea was born…The avocado paired beautifully with the roasted red pepper and balsamic vinegar. Plus, ot was so easy to throw together.

INGREDIENTS:
1 English muffin, sliced in half and toasted
1 small tomato, sliced or for even more flavor, a slice of roasted red pepper
1 small avocado, sliced
1-1/2 tsp hummus
Balsamic vinegar
Spinach leaves, optional

DIRECTIONS:
Spread hummus evenly on both slices of English muffin. Top with a tomato slice and 2-3 avocado slices. Drizzle with a little balsamic vinegar. It’s that easy! My tastebuds were loving me! Enjoy!

Pasta with Almond Parmesan

Portobellos with Tomatoes and Truffle Cheeze Sauce

Stuffed Bell Peppers

Hot Rice with Cold Lemon, Basil and Tomato

Red Wine Vinaigrette and Salad with a Kick

English Muffin and Avocado Delight

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