Epicurean Vegan

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Homemade Pita Bread

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Homemade Pita Bread -- Epicurean VeganThis comes from my friend at Kitchen Challengers and I made it vegan. You might think making your own pita bread would be a hassle (or a pain in the ass) but actually, it was quite easy and what a huge difference! They were soft, fluffy and not one bit dried out like store-bought pitas. Go for it! Check out my gyro recipe using these pitas.

INGREDIENTS:
3/4 cup warm water
3 1/2 teaspoons active dry yeast
6 cups all-purpose flour
2 teaspoons salt
1 1/2 cups warm soy milk
olive oil to coat bowl

DIRECTIONS:
Mix yeast and warm water, set aside for about 10 mins until it bubbles. Fit a dough blade into the mixer and combine the flour and salt. Gradually add the milk and the yeast mixture while continuing to turn the flour. Continue mixing until the dough forms a ball–for me it took about a minute. The dough will be a bit sticky, so plop it onto a floured surface and knead for about 3 minutes. Shape into a smooth, pretty ball. Place in a very large, lightly oiled bowl. Turn to coat all side of dough and let rise in a warm area for 1 hour.

Homemade Pita Bread -- Epicurean VeganWhen dough has at least doubled in size, punch it down and tear off handfuls of dough. You can make anywhere from 8-12 pitas. I made about 10 by rolling out a pieces to about 6-7″ in diameter on a very lightly floured surface. Rolling is also a great way to rid the dough of air bubbles. Place rolled out sections on lightly oiled cookie sheets, cover with plastic wrap and a clean dish towel and let rise for 30 mins.

Homemade Pita Bread -- Epicurean VeganPreheat oven to 500. I baked the pitas in batches (4, 4 and 2). After the first minute in the oven, the dough will begin to rise. Brush the top with olive oil and bake for another 5-8 mins. I know that’s a big spread of time, but every oven is different. Mine baked in about 7-1/2 to 8 mins. The tops will get a beautiful golden brown. Just keep an eye on them.
Let cool completely and store in large Ziploc bags–don’t slice until you get ready to use them. I found that after you slice one in half, place it in the microwave for 15-20 secs and then slice carefully down the middle to open up the pocket and fill. Enjoy!

Homemade Pita Bread -- Epicurean Vegan

Homemade Pita Bread -- Epicurean Vegan

Seitan Piccata with White Wine and Capers

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Seitan Piccata with White Wine and Capers -- Epicurean VeganI LOVE this recipe! It is so full of flavor, easy to make and absolutely delicious. My husband has already claimed the leftovers for his breakfast tomorrow!

(Update: I made this with a sliced Field Roast and it was wonderful!)

INGREDIENTS:
6 large pieces plain seitan (about a pound–I used Westsoy in the blue box and just broke it up into small pieces)
Whole wheat flour for dredging (about 3/4 C)
1/4 C olive oil
1/2 C diced shallots
1/2 C diced onion
1 tsp chopped garlic
1/4 C drained capers
1 C dry white wine
1/4 C lemon juice
1 C vegetable broth
2 Tbs all-purpose flour
4 Tbs soy margarine (Earth Balance)
1 C chopped fresh parsley
1/2 tsp sea salt
1/2 tsp black pepper

DIRECTIONS:
Dredge the seitan in the whole wheat flour, shaking off the excess. Heat 2 Tbs olive oil over high heat in a large skillet. Add the seitan and saute until crisp and tender, about 30 seconds per side.

Seitan Piccata with White Wine and Capers -- Epicurean VeganTransfer seitan to a plate. Heat the remaining 2 Tbs oil in the same skillet. Add the scallions, onions, garlic, and capers and saute, stirring frequently, until softened, 1-2 mins. Add the wine, and cook, stirring frequently, until reduced by half. Whisk in the lemon juice, and cook until sauce has reduced a bit more, 1-2 mins. Whisk in broth and the all-purpose flour and bring to a boil. Reduce heat and simmer for 1 min to thicken. Whisk in the margarine, parsley, salt and pepper.

Seitan Piccata with White Wine and Capers -- Epicurean VeganPour over seitan and serve immediately. (I added the seitan to the pan and coated it with the sauce). This sauce was so rich and lemony…enjoy!

Recipe source: The Kind Diet

Fresh and Healthy Soft Tacos/Burritos

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Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganWhen I don’t have a lot of time but I want my family and I to have a satisfying, healthy dinner, this is one of my go-to meals. I typically have the ingredients all the time and with so many different ingredient options, it’s easy to make the whole crew happy! Packed with protein and veggies, it’s a great option for lunch or dinner.

INGREDIENTS:
1 C cooked rice
1 can refried beans
1/4-1/2 C salsa
vegan cheese, shredded
diced avocado
sliced green onion
cilantro, chopped
Small flour tortillas
Tofutti sour cream
Other tasty options: diced or shredded cucumber, sprouts, lettuce

DIRECTIONS:
Combine cooked rice (I use Minute Rice), refries and salsa in a medium pan, heat on low-medium heat. Stir until heated through.

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganSeparate other ingredients into small bowls and I like to start with the sour cream, then layer the beans/rice mixture, then top with cheese, avocado slices, etc. on a warmed tortilla.

Fresh and Healthy Soft Tacos/Burritos -- Epicurean VeganVoila! You’re ready to eat! Served with a salad, this is a quick, delicious and healthy meal. Enjoy!

Fresh and Healthy Soft Tacos/Burritos -- Epicurean Vegan

A Smarter Fettuccine Alfredo

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A Smarter Fettuccine Alfredo -- Epicurean VeganThis comes from my friend over at Tried and Tasted Recipes Even though the original recipe isn’t vegan, it was super easy to veganize–and so delicious! I of course, added 1/3 C of Tofutti sour cream for extra creaminess and mushrooms and green onions and she added peas and carrots (another great variety).

INGREDIENTS
8 ounces fettuccine, uncooked
1 1/4 cups fat-free reduced-sodium vegetable broth
4 teaspoons flour
1/3 cup Tofutti cream cheese
3 tablespoons Rice brand parmesan cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 C nutritional yeast (optional)
1/3 C Tofutti sour cream (optional)
5 mushrooms, sliced (optional)
2 green onions, sliced (optional)
Handful of frozen peas and carrots (optional)

DIRECTIONS
Cook pasta according to package instructions. At this time, I sauteed the mushrooms and green onions in a small skillet.
Meanwhile, combine broth and flour in medium saucepan over medium heat. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens. I had trouble getting the sauce to thicken, so I added a tiny bit cornstarch/water mixture and presto! It thickened immediately. If using, add nutritional yeast and stir to combine. I then removed it from the heat and stirred in the sour cream.
Drain pasta. Toss with sauce (and veggies, if using) Sprinkle with remaining Parmesan cheese and parsley.
I served this with leftover salad from the previous night and some fabulous olive bread!

Serves 4.
Enjoy

Vegan Ranch Dressing

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Vegan Ranch Dressing -- Epicurean VeganThis is a great version of dairy-free ranch dressing. It’s perfect for salads, but if  you want it thicker, such as for a dip, I would add about 1/4 – 1/2 C of Tofutti sour cream and use less soy milk.

INGREDIENTS:
1 C Veganaise
1 1/2 tsp lemon juice
6-8 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
Whisk all ingredients together in a bowl. Transfer to a pourable jar and keep refrigerated up to 4-5 days. Enjoy!

Quinoa-Couscous Cereal with Dried Fruit

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Quinoa-Couscous Cereal with Dried Fruit -- Epicurean VeganThis may take a bit longer to make than regular old oatmeal, but it is so worth it!  Not only is it good for you, but is quite filling; the protein is perfect to keep you going all morning.

INGREDIENTS
1 1/2 C unsweetened apple juice
1 C water
1/2 C quinoa
2 Tbs dried cranberries
2 Tbs dried apricots, chopped
2 Tbs dried blueberries
2 Tbs raisins (I like the golden variety)
1/2 tsp ground cinnamon
1/4 tsp allspice
1/2 C couscous
1/2 cup soy, rice or almond milk

DIRECTIONS
n a medium saucepan, combine apple juice and water. Bring to a boil and in the meantime, rinse and drain quinoa (or use an already rinse kind) and put into a small saute pan and heat over medium heat, stirring constantly until grains begin to pop, about 2-3 mins. Add the quinoa, dried fruit and spices to the liquid in the sauce pan, stirring occasionally for about 12 minutes. Stir in couscous. Remove pan from heat and cover with a lid. Let stand for 5 mins until liquid has been absorbed.  Stir and serve with soy milk. Enjoy!

Serves 6

Recipe source: Shape Magazine, 2006

Seitan Marsala

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Seitan Marsala -- Epicurean VeganThis is my husband’s specialty, but of course he had always made it with chicken. Well…not anymore! I finally convinced him to use seitan and even he loved it. Turned out absolutely delicious, which means he’ll be cooking more often. I served it over pilaf and also with my kale and mustard green salad and red wine vinaigrette and it made a complete, satisfying and healthy meal.

INGREDIENTS:
2 pkgs seitan (chicken style), broken up into pieces
1/4 C all purpose flour
1/4 tsp dried marjoram, crushed
1/8 tsp salt, pepper
1 C sliced mushrooms
2 Tbs sliced green onion
3 Tbs Earth Balance margarine
1/4 C vegetable broth
1/4 C Marsala or dry sherry

DIRECTIONS:
Stir together flour, marjoram, salt and pepper. Lightly press seitan pieces into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the seitan in 1 Tbs of the margarine. Saute until brown on all sides. Seitan is already cooked–its just a matter of heating it through, about 5 mins.

Seitan Marsala -- Epicurean VeganAdd the mushrooms, green onions, vegetable broth, Marsala or sherry and remaining 2 Tbs of margarine. Cook uncovered for about 2-3 mins, until the sauce thickens, stirring occasionally.

Seitan Marsala -- Epicurean VeganServe over rice or pilaf and enjoy!

By the way, here’s my favorite seitan for this dish:

Red Wine Vinaigrette and Salad with a Kick

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

Red Wine Vinaigrette and Salad with a Kick -- Epicurean VeganRed Wine Vinaigrette and Salad with a Kick -- Epicurean Vegan

 

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!

Tempeh Burgers

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Tempeh Burgers -- Epicurean VeganIt didn’t take much to throw these together–which was good, because I didn’t have a lot of time–and with leftovers, the next day’s lunch is a breeze. Tempeh is an excellent source of protein, manganese and B12, not to mention low in fat, calories and devoid of cholesterol. No wonder it’s the perfect alternative to a beef burger!

INGREDIENTS:
1 (8-ounce) package tempeh
1/4 cup low-sodium tamari
2 tablespoons mirin (Japanese rice cooking wine)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Liquid Smoke

DIRECTIONS:
Cut the tempeh in half, then slice each half into thinner slices. Steam the tempeh for 10-15 mins. In a small bowl, combine tamari, mirin, garlic powder, onion powder, salt, pepper and Liquid Smoke. Place half of the marinade in a shallow bowl or dish, then add steamed tempeh. Pour the rest of the marinade and be sure to coat the pieces thoroughly. Marinate in the refrigerator 30-60 mins.

When ready to prepare, heat a large nonstick skillet with 2 teaspoons of olive oil. Cook the tempeh–3-4 mins on both sides.

Serve on buns, or open face. Here are suggestions of toppings:
Guacamole or avocado slices
Tomato
Vegan cheese
Lettuce
Mustard
Ketchup
Sliced jalapeno peppers
Onions
Pickles
I liked mine with Veganaise, vegan cheese and tomato. The hubby and son liked guacamole, cheddar cheese and ranch dressing (I’ve only been able to convince them to be part-time vegans). Load up on your favorite ingredients and enjoy!

Breakfast Sandwiches

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Breakfast Sandwiches -- Epicurean VeganThese were delicious, but I made it harder on myself than I needed to…I thought I could get away by using soft, Silken tofu, not firm, like the recipe says…won’t make that mistake again. Despite the detours I had to make these sandwiches were very yummy and served with some tempeh bacon, it was a satisfying breakfast.
The recipe includes homemade biscuits, but I used toasted English muffins instead–I didn’t have ALL morning…!

INGREDIENTS:
Tofu eggs:
1 12-oz pkg Firm Aseptic Silken Tofu
5 Tbs soy milk
2 Tbs nutritional yeast
1 Tbs olive oil
3/4 tsp salt
1 Tbs tahini
1/2 tsp Dijon mustard
1 Tbs plus 1 tsp cornstarch
1/8 tsp baking powder
Vegetable oil for heating in pan
Maple Soy Tofu:
1 14oz block of water-packed tofu, pressed
3 Tbs soy sauce
3 Tbs maple syrup

DIRECTIONS:
To make the tofu egg, mix all the ingredients, except vegetable oil in a blender or food processor. Blend well.  Heat a nonstick skillet with a few teaspoons of vegetable oil.  Pour 1/3c of batter into the hot pan, using a rubber spatula to gently spread the batter into a thin pancake. When beginning to brown, flip gently and cook on the other side. Continue to cook the tofu egg “pancakes”; stack and set aside. (Ok…this was not as easy as it sounds–perhaps it was the tofu issue, after the first “pancake” fizzled and disintegrated into the oil, I said screw it–I’ll make scrambled eggs. That didn’t work. BUT…after 5 mins, it made a thicker batter, so I poured it back into a bowl and was able to make the egg pancakes).

Breakfast Sandwiches -- Epicurean VeganThey weren’t real pretty, but that’s okay…they tasted great.
To make the maple tofu:
(And I recommend doing this while the egg pancakes are cooking–save on time–if you don’t mind having 2 pans going)
After tofu is drained and pressed, slice it into 10 thick slices. Cook in an ungreased, nonstick skillet until brown on both sides, cooking in batches if necessary. Place all of the cooked tofu into the pan. Add the soy sauce and maple syrup (I whisked together both in a bowl first–made more sense) until the sauce bubbles up and thickens into a glaze, being careful not to burn it. Set aside. Place the tofu eggs and maple tofu on the toasted english muffins and serve. I had a third pan going with the tempeh bacon–and then added a slice to the sandwich. Hmmm….despite all the work and my “egg” mishap, it was well worth it! The tofu eggs really tasted very much real like egg–impressed. I think a good variation would be to use a Tofutti cheese slice in the place of the tofu egg, the maple tofu and tempeh bacon.

Breakfast Sandwiches -- Epicurean VeganRecipe source: Vegan Yum Yum

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