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Bowties with Butternut Squash

February 3, 2014 by Epicurean Vegan

Bowties with Butternut Squash -- Epicurean VeganWe decided that this is one of those dishes that could easily put you in a food coma if you’re not careful. (Like the cashew cheese pasta—happens to us every time). The sauce is a basic roux that I then added seasoning and some roasted butternut squash to. Next time, I think I’d add some mushrooms and peas, but this dish is also delicious with just the squash.

INGREDIENTS:
10-12 oz bowtie pasta
1 med butternut squash, peeled and cut into 1/2″ pieces
1 Tbs olive oil
2 Tbs Earth Balance margarine
4 Tbs flour
1/3 C white cooking wine
1-1/2 C almond milk
1 Tbs nutritional yeast
3/4 tsp sage
Salt and pepper, to taste
vegan Parmesan, optional

DIRECTIONS:
Preheat oven to 400. In a medium bowl, coat the squash with the olive oil, then spread onto a baking sheet. Roast the squash for 30-40 minutes, stirring them once halfway through.
Bowties with Butternut Squash -- Epicurean Vegan
Meanwhile, boil the pasta until al dente, then drain. But while the pasta is cooking, prepare the sauce. In a medium saucepan, melt the Earth Balance. Slowly add the flour and whisk until thick and smooth. Next, whisk in the white cooking wine and blend until smooth. Little by little, add the almond milk, whisking until thickened over medium heat. Add the nutritional yeast, sage, salt, and pepper. Fold in the squash and remove from heat. You can either keep the pasta and sauce separate, or combine the two. Serve immediately and enjoy!

Bowties with Butternut Squash -- Epicurean Vegan

Bowties with Butternut Squash
 
Print
We decided that this is one of those dishes that could easily put you in a food coma if you're not careful. (Like the cashew cheese pasta---happens to us every time). The sauce is a basic roux that I then added seasoning and some roasted butternut squash to. Next time, I think I'd add some mushrooms and peas, but this dish is also delicious with just the squash.
Author: Epicurean Vegan
Ingredients
  • 10-12 oz bowtie pasta
  • 1 med butternut squash, peeled and cut into ½" pieces
  • 1 Tbs olive oil
  • 2 Tbs Earth Balance margarine
  • 4 Tbs flour
  • ⅓ C white cooking wine
  • 1-1/2 C almond milk
  • 1 Tbs nutritional yeast
  • ¾ tsp sage
  • Salt and pepper, to taste
  • vegan Parmesan, optional
Directions
  1. Preheat oven to 400.
  2. In a medium bowl, coat the squash with the olive oil, then spread onto a baking sheet. Roast the squash for 30-40 minutes, stirring them once halfway through.
  3. Meanwhile, boil the pasta until al dente, then drain. But while the pasta is cooking, prepare the sauce. In a medium saucepan, melt the Earth Balance. Slowly add the flour and whisk until thick and smooth. Next, whisk in the white cooking wine and blend until smooth. Little by little, add the almond milk, whisking until thickened over medium heat. Add the nutritional yeast, sage, salt, and pepper.
  4. Fold in the squash and remove from heat. You can either keep the pasta and sauce separate, or combine the two. Serve immediately and enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: butternut squash, creamy pasta, fast and easy. easy, vegan roux

Creamy Wild Rice Soup

April 11, 2013 by epicureanvegan

Creamy Wild Rice Soup -- Epicurean VeganColorado weather has been staying true to form, showing us just how schizophrenic it can be in the springtime. We’ve had 70 degree days and suddenly, we’re hitting the 20s and getting snow. Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it’s so easy. I have to say, this is probably one of my favorites—rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉

INGREDIENTS:
1 Tbs olive oil
3 cloves garlic, crushed or minced
2-3 celery stalks, sliced thin
1 medium onion, diced
7 C vegetable broth
1 C wild rice mix (I used Whole Foods 365 Everyday brand)
1 large russet potato, peeled and diced
1 carrot, grated
2 bay leaves
Salt and pepper
1 Tbs nutritional yeast
4 Tbs Earth Balance
6 Tbs flour (any variety)
2 C almond milk

Creamy Wild Rice Soup -- Epicurean Vegan

 

DIRECTIONS:
In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.

Creamy Wild Rice Soup -- Epicurean Vegan

Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.

Creamy Wild Rice Soup -- Epicurean Vegan

Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You’ll have a thick, batter-like consistency. Slowly add the almond milk—a little at time—and continue to stir until it is all incorporated and thickens. This shouldn’t take more than 8-10 minutes.

Creamy Wild Rice Soup -- Epicurean Vegan

Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!

Creamy Wild Rice Soup -- Epicurean Vegan

Creamy Wild Rice Soup
 
Print
Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it's so easy. I have to say, this is probably one of my favorites---rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉
Author: Epicurean Vegan
Serves: 6
Ingredients
  • 1 Tbs olive oil
  • 3 cloves garlic, crushed or minced
  • 2-3 celery stalks, sliced thin
  • 1 medium onion, diced
  • 7 C vegetable broth
  • 1 C wild rice mix (I used Whole Foods 365 Everyday brand)
  • 1 large russet potato, peeled and diced
  • 1 carrot, grated
  • 2 bay leaves
  • Salt and pepper
  • 1 Tbs nutritional yeast
  • 4 Tbs Earth Balance
  • 6 Tbs flour (any variety)
  • 2 C almond milk
Directions
  1. In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.
  2. Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.
  3. Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You'll have a thick, batter-like consistency. Slowly add the almond milk---a little at time---and continue to stir until it is all incorporated and thickens. This shouldn't take more than 8-10 minutes.
  4. Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!
3.4.3177

 

Filed Under: Soups Tagged With: carrots, celery, creamy wild rice, easy, onions, potatoes, roux, vegan rice stew, vegan roux, vegan soup, wild rice, wild rice chowder

Artichoke and Lemon Linguine

June 23, 2012 by epicureanvegan

Artichoke and Lemon Linguine -- Epicurean Vegan

While at the farmer’s market last weekend, I picked up some Artichoke Lemon pasta. You can order it at Pappardelle’s Pasta.

Artichoke and Lemon Linguine -- Epicurean Vegan

I threw together a dish with a light, creamy roux and some vegetables and it came out delicious—and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you’ll have three different pots/pans going at the same time, but don’t be alarmed, it’s easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.

INGREDIENTS:
8-oz Artichoke Lemon linguine
1-2 C fresh basil, chopped
4-5 large mushrooms, sliced
14-oz can artichoke hearts, chopped
1 garlic clove, minced
1 tbs olive oil
2 Tbs vegan margarine
2 Tbs flour
1/2 C almond milk
Dash of salt, pepper, and nutmeg
1 Tbs lemon juice

DIRECTIONS:
In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.

Artichoke and Lemon Linguine -- Epicurean Vegan

While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.

Artichoke and Lemon Linguine -- Epicurean Vegan

Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.

Artichoke and Lemon Linguine -- Epicurean Vegan

Combine the sauce and the veggies with the pasta and blend everything together.

Artichoke and Lemon Linguine -- Epicurean Vegan

 Enjoy!

Artichoke and Lemon Linguine
 
Print
I threw together a dish with a light, creamy roux and some vegetables and it came out delicious---and fast too. Dinner was ready in less than 30 minutes. Keep in mind, you'll have three different pots/pans going at the same time, but don't be alarmed, it's easy to make, especially if you have all of your ingredients chopped, sliced, and ready to go before hand.
Author: Epicurean Vegan
Ingredients
  • 8-oz Artichoke Lemon linguine
  • 1-2 C fresh basil, chopped
  • 4-5 large mushrooms, sliced
  • 14-oz can artichoke hearts, chopped
  • 1 garlic clove, minced
  • 1 tbs olive oil
  • 2 Tbs vegan margarine
  • 2 Tbs flour
  • ½ C almond milk
  • Dash of salt, pepper, and nutmeg
  • 1 Tbs lemon juice
Directions
  1. In a small skillet, heat the olive oil and garlic. Add the artichokes and cook for 8 minutes, stirring often. Meanwhile, cook the pasta for 5-7 minutes. I have found that this pasta tends to cook faster than commercial brands, so keep an eye on it. Add the mushrooms to the skillet and cook another 5 minutes.
  2. While this is happening, get your roux going. Melt the vegan margarine in a small saucepan. Whisk in the flour and cook for a minute. Slowly pour in the almond milk and whisk it until smooth. It will thicken up pretty quickly.
  3. Add the lemon juice, salt, pepper, and nutmeg and blend well. For the veggie mixture, once the mushrooms are tender, reduce the heat to low and stir in the basil.
  4. Combine the sauce and the veggies with the pasta and blend everything together. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: artichokes, basil, fast and easy, lemon, linguine, mushrooms, Pappardelle's, vegan roux

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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