Vegan Archives - Epicurean Vegan

Mediterranean Couscous Salad

May 22, 2020 by Epicurean Vegan

Let’s see if I can do this blogging thing again . . . after all, it’s been nearly 2-1/2 years since I’ve posted a recipe. Sorry for the long absence; life got busy, I suppose. To update you, we moved from Colorado to Brooklyn in March of last year, the twenty-one-year-old just finished his junior year of college, and we hit our ten-year vegan (and blog)-versary in January. So now you’re pretty much caught up.

Being stuck at home because of the pandemic, I’ve found myself cooking a lot more recently (I mean, come on, it’s NYC–we were definitely eating out more). I’ve also been trying to master the art of cooking for two, which has proved difficult for me, but I’m learning.

I decided to come out of hiding and share this recipe with you because we have been living off of it. It’s so damn good! It’s great by itself, but even better in a wrap with some hummus. Plus, it’s one of those salads that can be made with all kinds of ingredients, but these are certainly my favorites. It’s the perfect lunch, but also ideal after a workout since it’s packed with a nice mix of protein and carbs. Between The Husband and me, it lasts about four days and then it’s time for another batch. I love having something in the fridge that’s ready-to-go so I can get on with my day–which I guess right now, isn’t much, but it fills me up so I don’t find myself sitting around thinking I’m hungry, when I’m really just bored. Anyway, I think you’ll love it.

Other ingredient options: celery, capers, tomato, cucumber, pepitas, artichokes.
Serve with: tortillas (or pitas), and hummus.

Mediterranean Couscous Salad

A flavorful, carb- and protein-packed salad that is perfect for lunch or as a side dish. It's super versatile, so add your other favorite ingredients such as cucumber, tomato, capers, or celery.

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Prep Time 30 mins

Course Salad

Cuisine Mediterranean

Servings 6

Ingredients

1 C couscous (I like the tri-color variety)
1 C vegetable broth
1/2 C red bell pepper, diced
1/2 C onion (yellow or red), diced
2 large carrots, shredded
1 15-oz can garbanzo beans, drained and rinsed
1/2 C olives (green or black), diced
1/2 C dried cranberries
1/2 C cashews, chopped
1/3 C parsley, chopped

Dressing

4 Tbs lemon juice
1-1/2 tsp yellow miso
2 Tbs red wine vinegar
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 Tbs nutritional yeast
6 Tbs olive oil

Instructions

Start by cooking the couscous. In a small or medium saucepan, heat the vegetable broth and add the couscous; stir to combine. Turn off the heat and cover. After about 5 minutes, fluff with a fork so that it doesn’t get too solid.
In a large bowl, combine all of the salad ingredients, including the couscous.
Drizzle the dressing over the salad and combine thoroughly.

Creamy Mushroom & Spinach Soup

January 3, 2017 by Epicurean Vegan

It’s hard to beat a comforting, savory soup on a cold night. It’s also great when it doesn’t take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!

INGREDIENTS:
6 small russet potatoes, diced (about 4 C)
4-5 C vegetable broth
16-oz cremini mushrooms, sliced
1 bunch spinach, chopped small/fine
1 can lite coconut milk
1/2 tsp thyme
1/4 tsp rosemary
3/4 tsp Herbs de Provence
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
3 green onion or one bunch of chives, chopped

DIRECTIONS:
In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender. Add half of the sliced mushrooms and about 2/3 of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.) Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

Creamy Mushroom & Spinach Soup

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

It's hard to beat a comforting, savory soup on a cold night. It's also great when it doesn't take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!

Author: Epicurean Vegan

Serves: 4-6

Ingredients

6 small russet potatoes, diced (about 4 C)
4-5 C vegetable broth
16-oz cremini mushrooms, sliced
1 bunch spinach, chopped small/fine
1 can lite coconut milk
½ tsp thyme
¼ tsp rosemary
¾ tsp Herbs de Provence
½ tsp salt
¼ tsp black pepper
2 garlic cloves, minced
3 green onion or one bunch of chives, chopped

Directions

In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.
Add half of the sliced mushrooms and about ⅔ of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.)
Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic.
Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning.
Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

An Evening of Compassion & Fashion

December 21, 2015 by Epicurean Vegan

I recently had the pleasure of attending a Vegan Outreach fundraiser hosted by Vickerey, an online vegan retailer based out of Boulder, Colorado. Vickerey was founded by Steve Knight and his wife, Sarah Keith fourteen years ago, and they recently moved into their new, beautiful offices at 5660 Valmont Road in Boulder.
And this kitchen . . .
Sarah and Steve are also offering this amazing space to rent for events. I could have a party here every week . . . If you’re interested in renting this space, call them at 303-468-2600.

Vickerey, a.k.a. earthy luxe, pretty much offers my fantasy closet. It is filled with high-quality clothing (for men and women); cosmetics; accessories; home & office wares; yoga gear; and so much more . . . and all 100% vegan.

“We started Vickerey because we wanted to live well, but live our values, too. We wanted to make it easier to find great products that also happened to be animal-friendly, without having to spend hours vetting items in every store or sacrificing quality or style. So, we created Vickerey to offer this all in one place, hopefully appealing to vegans and non-vegans alike. That’s what compassionate living means to us.”

~ Sarah Keith, co-founder of Vickerey

Because they believe so strongly in compassionate living and want to pay-it-forward, Steve and Sarah hosted a fundraiser for Vegan Outreach, a non-profit organization made up of over 500 volunteers who tirelessly campaign on behalf of animals. We had the pleasure of hearing Lori Stultz and Lisa Rimmert speak about their work and how important the organization’s mission is. They have so much love dedication for what they do.

This year, thanks to donations, they have distributed 1.1 million leaflets across the country. They also have a strong presence in Australia, Canada, and Mexico. They primarily focus on college campuses through their Adopt a College program that aims to educate America’s youth, whose voices are integral in making change. One of my favorite things they’ve started is The Compassionate Athlete booklet that helps student athletes see that they can actually be stronger and healthier without animal products.
They’re making big differences! Meat consumption is way down—last year, 400 million fewer animals were slaughtered. I think Vegan Outreach and the work they do, has a lot to do with it. But of course, they need help, so please consider donating. They also have some great products to buy that support their work as well. (I love these restaurant cards!)
These types of things help. It’s important to recognize and acknowledge the efforts that companies and restaurants do so that they continue to support vegans—and maybe even double or even triple their efforts.

We also had the amazing opportunity to hear from author and co-founder (with Jane Goodall) of Ethologists for the Ethical Treatment of Animals: Citizens for Responsible Animal Behavior Studies. (You must read his bio!) Marc is the author of 30+ books, most recently, Rewilding Our Hearts: Building Pathways of Compassion and Coexistence.
Bekoff explains that rewilding is about re-enchanting ourselves with nature again—because it is, after all, in our nature, what he calls biophilia; as humans, we are inherently attracted to nature. Among many endeavors, Marc is working to show that there is no difference between violence against another human and violence against an animal. It was really an honor to hear him speak. I encourage you to check out his books and read about his work.

The great thing about events like this, are the other attendees you get an opportunity to meet. We were thrilled to learn about Be Zero with founder, Andrea Sanders. You want to talk trash? Andrea’s your gal! What a delight she is! It was also an educational experience on trash and recycling. Even her business cards are on trash! Love it.
Be Zero is a non-profit that aims to educate and offer support on how to live simply and reduce trash. Andrea offers classes on how to do just that with the Trash Diet Workshop where she shows participants how to, among many things, eliminate household waste, toxic cleaning products, and processed foods. Her January 9th class is full, but I’m definitely going to sign up for a future class. Andrea pointed out that in Colorado alone, only 11% of recyclable trash is actually recycled! Many communities do not have any recycling options, and any recycling centers are closing down. This needs to change, which can only happen when communities demand it.

I was so inspired with Andrea’s passion and dedication to Be Zero and realized there is so much we need to learn about recycling, our abundance of household waste, and what we can do about it. She pointed out that we often forget to acknowledge companies when they are making an effort to reduce trash, such as Daiya. I’m loving their farmhouse block cheese. Until she said something, I hadn’t noticed:
See?! 65% less packaging! And she let Daiya know she appreciated that. Just like with letting restaurants know you appreciate them making efforts to offer vegan meals, let companies like Daiya know that they rock for coming up with ways to reduce trash.

Kudos can go a long way. It lets people know that what they are doing isn’t falling on deaf ears and that it’s appreciated. And they’ll likely keep it up.

These things make a difference. Support companies that are doing it right—and let them know you’ve noticed.

It was a fabulous evening that The Husband and I were thrilled to be a part of. Be sure to check out Vickerey’s amazing vegan wares, help Vegan Outreach spread the word, read Marc Bekoff’s book, and sign up for one of Andrea’s workshops!

Rice Bowls with Kale, Mushrooms, and Chickpeas

October 13, 2015 by Epicurean Vegan

We’ve been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We’re not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend’s diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can’t get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days’ worth of delicious, high-protein lunches. I used Trader Joe’s Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.

INGREDIENTS:
2-1/2 C vegetable broth
1 C Trader Joe’s Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
1/3 C pepita seeds
Cashew-Curry Sauce
1/2 C cashews
1 clove garlic
3/4 C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
1/2 tsp salt

DIRECTIONS:
Start with the rice since it will some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.

Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
In a small bowl, combine the cilantro, green onions, and pepitas.
To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

Rice Bowls with Kale, Mushrooms, and Chickpeas

Cook time

45 mins

Total time

45 mins

We've been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We're not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend's diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can't get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days' worth of delicious, high-protein lunches. I used Trader Joe's Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.

Author: Epicurean Vegan

Serves: 6

Ingredients

2-1/2 C vegetable broth
1 C Trader Joe's Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
⅓ C pepita seeds
Cashew-Curry Sauce
½ C cashews
1 clove garlic
¾ C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
½ tsp salt

Directions

Start with the rice since it will take some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.
Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
In a small bowl, combine the cilantro, green onions, and pepitas.
To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

Raw Walnut Tacos {The 22-Day Revolution}

May 18, 2015 by Epicurean Vegan

Earlier this month, I brought you my review of The 22-Day Revolution, a new plant-based cookbook by Marco Borges. I promised to post the Raw Walnut Tacos recipe, so here it is. Everyone here loved these; great flavor and ready in 10 minutes. The only thing I added was some cilantro. This makes a fabulous lunch option, or a light dinner.

INGREDIENTS:
Taco meat:
2 C walnuts
1-1/2 Tbs cumin
1 Tbs coriander
2 Tbs balsamic vinegar
1 Tbs coconut aminos
dash paprika
dash garlic powder
dash black pepper
Garnish:
2 avocados, peeled, pitted, and sliced
1/2 pint cherry tomatoes, halved
1/2 Tbs parsley flakes
pinch of black pepper
pinch sea salt
1 lime
The rest:
2 heads of romaine lettuce

DIRECTIONS:
Separate and wash the romaine leaves and set aside. Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
Spread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.

Enjoy!

Raw Walnut Tacos {22-Day Revolution}

Prep time

10 mins

Total time

10 mins

Author: Epicurean Vegan

Serves: 4-6

Ingredients

Taco meat:
2 C walnuts
1-1/2 Tbs cumin
1 Tbs coriander
2 Tbs balsamic vinegar
1 Tbs coconut aminos
dash paprika
dash garlic powder
dash black pepper
Garnish:
2 avocados, peeled, pitted, and sliced
½ pint cherry tomatoes, halved
½ Tbs parsley flakes
pinch of black pepper
pinch sea salt
1 lime
The rest:
2 heads of romaine lettuce

Directions

Separate and wash the romaine leaves and set aside.
Combine all of the taco meat ingredients in a food processor and pulse a few times, careful not to grind them too small.
Spread the walnut meat on the romaine leaves and garnish with cilantro (if using), avocado slices, tomato, parsley, pepper, salt, and lime juice.
Enjoy!

Cashew-Curry Noodle Bowl

April 30, 2015 by Epicurean Vegan

It’s been quite a busy spring for me, but I hope to get back into the swing of things very soon. I did have some time to whip up something new—or at least, newish. I slightly tweaked the sauce from these Black Rice & Lentil Bowls and I love how it came out. These are pretty easy to throw together, but I admit, it does take a few pans. However, with the right timing, it’ll all go smoothly. In any case, it’ll be worth it; these are delicious! Also, here’s a before and after of our new kitchen. There’s still a few more things to do, such as put the cabinet and drawer hardware on, but we’re getting there.

INGREDIENTS
Cashew-Curry Sauce
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

DIRECTIONS
Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You’ll add the mushrooms shortly before they’re all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used these Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Cashew-Curry Noodle Bowl

Cook time

45 mins

Total time

45 mins

Author: Epicurean Vegan

Serves: 4

Ingredients

Cashew-Curry Sauce:
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest:
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced

Directions

Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side.
Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You'll add the mushrooms shortly before they're all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!

Easy, Vegan Cinnamon Rolls

November 16, 2014 by Epicurean Vegan

Sorry it’s been a while since my last post; been busy I guess. Next week, I’ll be bringing you 2 cookbook reviews that I’m super excited about, so look for that in the coming days. For now, I’ve got a quickie recipe for vegan cinnamon rolls, perfect for a lazy Sunday morning.

INGREDIENTS:
24 Rhodes white dinner rolls, thawed
1/4 C vegan margarine
1-1/2 C brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
Dash of ground cloves
Confectioner’s sugar
unsweetened vanilla almond milk

DIRECTIONS:
I ended up defrosting the rolls in microwave, so that worked well, but I recommend taking the rolls out the night before and thawing them in the fridge. Melt the vegan margarine in a small pan over low heat. Stir in the brown sugar, cinnamon, nutmeg and cloves. Turn off the heat and let the mixture stay warm. Combine all of the rolls with your hands and knead the dough for about 7-8 minutes, or until all the air bubbles are gone. Roll the dough out into a large square—maybe just over a foot on each side. If the dough wants to keep bouncing back, just keep at it; it’ll eventually roll out. Spread the brown sugar mixture on the dough, then, working from the top or bottom edge, roll up the square. Using a serrated bread knife, cut the roll into 12 pieces. Place in a greased 9×13″ baking dish. Cover with a dish towel, place in a warm area and let the rolls rise for about 30 minutes. Once they’ve risen a bit, preheat oven to 400, then bake for 18-20 minutes. I whipped up some frosting by combing about a cup of powdered (confectioner’s) sugar in a bowl with just a tablespoon or so of almond milk; you can play with these amounts to get the consistency you want. Once the cinnamon rolls are out of the oven, frost them and serve. Enjoy!

Easy, Vegan Cinnamon Rolls

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

Author: Epicurean Vegan

Serves: 12

Ingredients

24 Rhodes white dinner rolls, thawed
¼ C vegan margarine
1-1/2 C brown sugar
2 tsp cinnamon
¼ tsp nutmeg
Dash of ground cloves
Confectioner's sugar
unsweetened vanilla almond milk

Directions

I ended up defrosting the rolls in microwave, so that worked well, but I recommend taking the rolls out the night before and thawing them in the fridge.
Melt the vegan margarine in a small pan over low heat. Stir in the brown sugar, cinnamon, nutmeg and cloves. Set aside.
Combine all of the rolls with your hands and knead the dough for about 7-8 minutes, or until all the air bubbles are gone.
Roll the dough out to a large square---maybe just over a foot on each side. If the dough wants to keep bouncing back, just keep at it; it'll eventually roll out.
Spread the brown sugar mixture on the dough, then, working from the top or bottom edge, roll up the square.
Using a serrated bread knife, cut the roll into 9 pieces and place in a greased 9x13" baking dish. Cover with a dish towel, place in a warm area and let the rolls rise for about 30 minutes.
Once they've risen a bit, preheat oven to 400, then bake for 18-20 minutes.
I whipped up some frosting by combing about a cup of powdered (confectioner's) sugar in a bowl with just a tablespoon or so of almond milk; you can play with these amounts to get the consistency you want. Once the cinnamon rolls are out of the oven, frost them and serve. Enjoy!

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

September 3, 2014 by Epicurean Vegan

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise “soft” dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

INGREDIENTS:
16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
3/4 C walnut pieces
3 C mushrooms, sliced
1/2 C parsley, chopped
Lemon-Chive Sauce
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
1/4 C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.

In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

Prep time

15 mins

Total time

15 mins

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise "soft" dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

Author: Epicurean Vegan

Serves: 6

Ingredients

16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
¾ C walnut pieces
3 C mushrooms, sliced
½ C parsley, chopped
.
Lemon-Chive Sauce
.
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
¼ C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
½ tsp salt
¼ tsp black pepper

Directions

Cook the pasta according to package instructions.
Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary.
Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.
In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

Vegan & Gluten-Free Lasagna

July 7, 2014 by Epicurean Vegan

I’ve had some rice lasagna noodles sitting in the cupboard for quite a while, so I thought I’d finally give them a try. They are from Ener-G (which strangely, I couldn’t find on their website). I was really impressed with them. You can use your favorite ingredients, but I went with tofu ricotta, mushrooms, spinach and Field Roast (which isn’t gluten-free, so omit for a 100% gluten-free dish). The noddles are the perfect size for an 8×8″ pan, so great for a small batch. I also recommend cooking them until they are completely done. Typically, when I make lasagna with regular noodles, I don’t cook them all the way because they tend to cook more in the sauce in the oven. These rice noodles, however, don’t do that, so make sure you cook them completely. I also usually add 2-3 extra ones in case any of the noodles come out ripped and unusable. I would certainly use these gluten-free noodles again—I thought they tasted great.

Vegan & Gluten-Free Lasagna

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

You can use your favorite ingredients, but I went with tofu ricotta, mushrooms, spinach and Field Roast (which isn't gluten-free, so omit for a 100% gluten-free dish). The noddles are the perfect size for an 8x8" pan, so great for a small batch. I also recommend cooking them until they are completely done. Typically, when I make lasagna with regular noodles, I don't cook them all the way because they tend to cook more in the sauce in the oven. These rice noodles, however, don't do that, so make sure you cook them completely. I also usually add 2-3 extra ones in case any of the noodles come out ripped and unusable. I would certainly use these gluten-free noodles again---I thought they tasted great.

Author: Epicurean Vegan

Cuisine: Italian

Serves: 9 servings

Ingredients

12 Ener-G rice noodles (If you'd like, add 2 more if any rip during the boiling process)
2 Field Roast sausage links, crumbled (I used Apple-Sage flavor--again, omit if you want this 100% gluten-free)
2 C mushrooms, sliced
2 C fresh spinach, chopped
1 tsp olive oil
1 clove garlic, minced
1 jar marinara sauce
.
Tofu Ricotta
.
14-oz container extra firm tofu, drained, pressed and crumbled
1 tsp basil
1 tsp rosemary
1 tsp salt
1 tsp garlic powder
¼ tsp black pepper
⅓ C nutritional yeast
2 Tbs lemon juice
Optional: ½ C Daiya Mozzarella shreds

Directions

Preheat oven to 375.
Cook pasta according to package instructions (about 10-12 minutes).
Prepare the ricotta by placing all of the ingredients, except the Daiya cheese, in the food processor and blend until smooth. Transfer to a bowl and fold in the cheese. Set aside.
Saute the Field Roast in the olive oil and garlic on medium heat for 5-7 minutes.
To assemble, pour about a cup of the marinara on the bottom of an 8x8" baking pan and top with three cooked noodles. Layer on some mushrooms, spinach and Field Roast. You can also spoon a little sauce on top.
Repeat layers until you've topped the lasagna with the final three noodles.
Pour the rest of the sauce on top.
Cover with foil and bake for 25-30 minutes. Slice and enjoy!

A Spectacular Superfood Salad

June 26, 2014 by Epicurean Vegan

So what’s a superfood, you might ask? Well, according to the online dictionary, it’s “a nutrient-rich food considered to be especially beneficial for health and well-being.” That sounds about right. Chances are, your fridge and pantry are stocked with these very ingredients and a salad is a great way to make the most of them—all in one bite. You won’t find meat and dairy labeled as superfoods. Ever. (Okay, some people consider salmon a superfood, but it’s really the omegas they’re after, which are readily found in plant foods). I made a very light dressing to coat the salad, also packed with immune-boosting deliciousness, so dig in and feel super energized, super healthy, and super happy with this spectacular superfood salad!

The super benefits:

Kale: high in fiber, iron, Vitamin K, C, and A; an anti-inflammatory food, supports cardiovascular health and is full of antioxidants.
Spinach: high in Vitamin A, K, D and E; good source of omega-3 fatty acids, loaded with antioxidants (fights cancer & inflammation), rich in calcium and magnesium, as well as carotenoids for eye health.
Pepitas (pumpkin seeds): high in magnesium, zinc, omega-3 fatty acids, antioxidants, fiber and anti-inflammatory properties. They’re also high in tryptophan—you know, the “sleep hormone” found in turkey? Sprinkle some pepitas on your next Thanksgiving dish and enjoy the same post-meal nap without the dead bird.
Walnuts: cancer-fighting properties, heart health benefits, extremely high in antioxidants, as well as Vitamin E, folate, melatonin and omega-3 fatty acids.
Red onion: high in quercetin, a bioflavonoid with antioxidants, anti-inflammatory, cancer-fighting, anti-fungal and anti-bacterial properties.
Blueberries: said to help with memory decline, reduce heart attack risk, and are full of antioxidants. Also high in Vitamin K, manganese and fiber.
Chia seeds: high in protein, fiber, phosphorus, manganese, calcium and potassium. They also contain healthy antioxidants and are a good source of omega-3 fatty acids.
Garbanzo beans (chickpeas): high in fiber, protein, manganese, and iron. They can also stabilize blood sugar and help lower one’s cholesterol.

A Spectacular Superfood Salad

Prep time

20 mins

Total time

20 mins

Author: Epicurean Vegan

Recipe type: Salad

Serves: 8-10

Ingredients

2 heads of kale, stems removed and discarded, leaves chopped small
3 C spinach, chopped small
2 C fresh or dried blueberries
1 C red onion, diced small
1 15-oz can garbanzo beans, drained and rinsed
½ C pepitas
1 C walnuts, chopped
.
Dressing
.
1 clove garlic, minced
1 Tbs yellow miso
1 Tbs tahini
1 Tbs nutritional yeast
1 T lemon juice
½ tsp chia seeds
¼ C water

Directions

Toss all of the salad ingredients together in a large bowl.
In a small bowl, whisk together the dressing ingredients. Let the dressing sit about 10 minutes to allow the chia seeds to thicken the dressing just a bit.
Add the dressing to the salad and toss to coat thoroughly. Enjoy!

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