Vegan Archives - Page 21 of 22

Thai Peanut-Burger Wraps with Spicy Peanut Sauce

January 21, 2010 by epicureanvegan

These require a little bit of (easy) prep work and they’re well worth it! I also think they’d taste great as the next day’s cold lunch.

INGREDIENTS:
Burgers:
1/2 C chopped red onion
1/2 seeded and chopped green bell pepper
2 garlic cloves
2 tsp peeled and minced fresh ginger
1/2 C unsalted dry-roasted peanuts
8 oz extra-firm tofu, drained and mashed (I recommend squeezing all the water out, too)
3 Tbs smooth peanut butter
2 Tbs chopped fresh Thai basil or cilantro leaves
2 Tbs tamari or dark soy sauce
1/2 tsp Asian chili paste
Salt
1/2 C dry bread crumbs (I had to use about a cup)
flour tortillas or pita bread
Shredded romaine lettuce
Spicy Peanut Sauce:
1/2 C smooth natural peanut butter
1 Tbs minced garlic
1/4 C tamari or other soy sauce
1/4 C water, or more as needed
1 Tbs rice vinegar
1 tsp Asian chili paste
1 tsp sugar
2 Tbs chopped fresh cilantro

DIRECTIONS:
Preheat oven to 350. In a food processor, combine the onion, bell pepper, garlic, ginger and peanuts. Pulse to blend, leaving some texture. Add the tofu, peanut butter, Thai basil or cilantro, tamari, chili paste and salt to taste and pulse until mixture is well combined. Shape the the mixture into 4 large or 8 small patties (I advise going for the smaller patties–they are much easier to handle because they will fall apart if too big) and coat evenly with the bread crumbs. (Here, I recommend shaping the patty with hands and leave in your hand and thoroughly sprinkle with bread crumbs, then flip to other hand and sprinkle the other side with bread crumbs). Arrange on a lightly oiled baking sheet and bake turning once, until browned on both sides, 25-30 mins. (15 mins on each side was just about right. This is where you’ll be glad you did small patties because they’re hard to keep together if they’re too big). While these are baking, make the peanut sauce: In a small bowl or food processor, combine peanut butter, garlic, tamari, water, vinegar, chili paste, and sugar until well blended. Taste and adjust seasonings. Add more water if the sauce is too thick. (Use at once or refrigerate until ready to use). Stir in the cilantro just before using. Will keep for 4-5 days. It makes 1 cup, but I doubled it since I’ll use it on baked tofu, tempe, steamed veggies and even sandwiches.

Okay…to assemble cut the burgers in halves or thirds, if necessary, so that they roll up easily. Place them end to end on the lower third of the tortillas. Top with the lettuce and drizzle with the peanut sauce (it goes a long way, so you don’t need a ton) and roll up. Serves 4. Serve immediately and enjoy!

Recipe source: Vegan Planet

Herb-Roasted Potatoes

January 21, 2010 by epicureanvegan

These are great for a side dish or if you’re like me, just to have a plateful! Feel free to vary up the spices to your liking; this is a basic recipe for roasting potatoes. The options for seasonings are pretty endless.

INGREDIENTS:
10 small russet potatoes, scrubbed (not peeled) and cut into large wedges
1/3 C olive oil
1 1/2 Tbs garlic salt
1 tsp dried thyme
2 tsp dried rosemary
1 tsp dried marjoram
1/2 tsp black pepper
2 Tbs lemon juice

DIRECTIONS:
Preheat oven to 400. In a large bowl, combine oil and potatoes, toss to coat. In a small bowl, combine garlic salt, thyme, rosemary, marjoram, pepper and lemon juice. If you want a spicy kick, add 1/4 tsp cayenne red pepper. Combine well, pour over potatoes and coat thoroughly. Line a large baking sheet with foil and evenly spread potatoes on pan. Bake for 30 mins. Enjoy!

My Favorite Hummus and Pita Chips

January 21, 2010 by epicureanvegan

I make this hummus all the time. It’s inexpensive, high in fiber, packed with protein and delicious! It’s also easy to change it up with other flavors such as olives, roasted red pepper or artichokes. In fact, in one of my recent magazines, it was listed as one of the ten best foods you could eat. (For the life of me, I can’t find the magazine, but as soon as I do, I’ll post it!). This from About.com: “Chickpeas, or garbanzo beans, are the main ingredient in hummus. One cup of chickpeas contains 286 calories and 5 grams of fat. This is relatively low considering when made into hummus, the calories and fat become much lower per serving. Chickpeas have no saturated fat, and no cholesterol. They aid in improving blood sugar levels and help fight cholesterol. They are also high in protein, making them a perfect addition to a vegetarian’s diet or one who would like to cut back on red meat.” Also… ” Tahini [ingredient in hummus], like chickpeas, is a great source of protein, and calcium. The fat contained in tahini is mainly unsaturated fat, rather than the more unhealthy saturated fat.”
So dig in!

INGREDIENTS
1 15-16oz can garbanzo beans (chickpeas), rinsed and drained
1/4 C Tahini (sesame seed paste)
3 Tbs water
2 Tbs lemon juice
1 Tbs olive oil
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 Tbs chopped parsley (I tend to leave this out)

DIRECTIONS
In a food processor combine garbanzo beans, tahini, water, lemon juice, oil, garlic, salt, cumin and cayenne pepper. Cover and process until smooth. Transfer to medium bowl, stir in parsley. Makes 1 3/4 C

Pita Chips: Cut pita bread in half, then cut each half into 4-5 wedges -peel apart so they are one layer. Place on a cookie sheet, brush with olive oil and sprinkle with garlic salt and dried basil. For a variation, use a flavored olive oil, or one with the herbs already in it to cut back on prep time. Bake 4-5 mins at 400. They are delicious right out of the oven with a bit of hummus! (Check out this post for instructions and full recipe.)

Recipe source: Sonoma Diet Cookbook

Seitan Fajitas

January 21, 2010 by epicureanvegan

I love that there is a tasty alternative to meat. Even The Husband went so far as to say that he liked these better than chicken. This…coming from a man who absolutely loved chicken! Maybe it’s because seitan really, truely has the same texture and similar flavor to meat, particularly chicken, but none of the saturated fat, hormones and antibiotics. These were super easy to make and I served them with a scoop of refries with vegan cheddar melted on top. Talk about a yummy, protein-packed meal!

INGREDIENTS:
2 pkgs seitan, break up or slice into pieces (I like Westsoy brand)
1 Tbs olive oil
1/2 large red onion, sliced
1 large red bell pepper, sliced into thin strips
3 cloves minced garlic
1 packet fajita mix + 1/2-3/4 C water
Tofutti sour cream
Vegan cheese, shredded, cheddar flavor
cilantro, chopped
Salsa
sliced avocado (optional)
Flour tortillas (I like Whole Foods brand–organic and small. They come in whole wheat, fat free and Homestyle (white). I like the taste and that they are the perfect size. Small, so I don’t feel like I have to load up a large tortilla. I can always make 2 if I want more).

DIRECTIONS:
Saute onions and garlic in olive oil until tender, 3-5 mins. Add seitan and saute for 10-12 mins. Combine the fajita mix with the water and add to the pan. Coat veggies and seitan and cook for 2 mins on med-high heat. Reduce heat to low and cover for about 3 mins.

I like to spread a Tbs or so of Tofutti sour cream on a warmed tortilla, then add a bit of cilantro, then seitan mixture and top with vegan cheese and salsa. If I have avocado, I’ll add 1-2 slices on top. Roll up and enjoy!

Miso Soup with Tofu and Baby Spinach

January 21, 2010 by epicureanvegan

This soup has all my favorite ingredients! Mushrooms, spinach, tofu, green onion….It’s a very light soup that would go great with half a sandwich and is tasty, tasty, tasty! Plus, with prep and cook time, it was ready in about 25 minutes. This is great soothing soup–it’s the new chicken soup. Add or substitute your favorite ingredients like celery, leeks or shredded carrot.

INGREDIENTS:
6 C water
1 1/2 C baby spinach leaves, cut into thin strips
1/2 C thinly sliced mushrooms
3 Tbs minced scallions (about 3 large green onions)
1 Tbs Tamari or other soy sauce
1/3 C mellow white miso paste
4 oz extra firm silken tofu, drained and cut into 1/2″ dice

DIRECTIONS:
Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions, and tamari. Reduce heat to medium and simmer until the vegetables soften, about 3-6 mins. Reduce the heat to low. Place 1/4 cup of the soup mixture in a small bowl and add the miso, blending well. Stir the mixture back into the soup and add the tofu and simmer for 2 minutes, being careful not to boil. Serve hot. Serves 4. Enjoy!

Recipe source: Vegan Planet

Soyrizo Layer Dip

January 21, 2010 by epicureanvegan

Meat-eaters won’t know the difference! I like to use Soyrizo instead of refried beans because it adds so much flavor. Soyrizo needs no seasoning, isn’t raw and can be served cold or heated up. I served this dip cold and didn’t tell people it was vegan. It was gone in a matter of minutes! The ingredient amounts are approximate–I just threw it together and how much you layer on is up to you.

INGREDIENTS:
1 pkg Soyrizo
1 C Tofutti sour cream
1 C Vegan cheddar, shredded
1 C sliced black olives
1 C green onion, sliced thin
1/2 C salsa
1 C fresh cilantro, chopped
1 C fresh roma tomatoes, diced
Optional: 1C prepared guacamole, or 1-2 C diced avocado

DIRECTIONS:
Layer Soyrizo, sour cream, guacamole, salsa, cilantro, green onion, tomatoes, cheese, olives and enjoy with your favorite tortilla chips!

Ginger-Molasses Bread

January 21, 2010 by epicureanvegan

Mmmm…this tasted like it came from my Grandmother’s kitchen! And it smelled wonderful, too! Plus, it was a breeze to make–ten minutes of prep work and it was in the oven.

INGREDIENTS:
1 C warm soy milk
1 Tbs cider vinegar
2 C all-purpose flour
1/2 C yellow cornmeal
1/3 C sugar
1 Tbs ground ginger
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 dark molasses
1/2 C fresh or dried blueberries (I used dried)

DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ loaf pan and set aside. In a small bowl, combine the warm soy milk and vinegar and set aside. In a large bowl combine the flour, cornmeal, sugar, ginger, baking soda, baking powder and salt. Mix well. Add the molasses and soy milk mixture to the flour mixture and stir until the batter is just mixed. Fold in the blueberries and transfer the batter to the prepared pan. Bake until firm and a toothpick (or knife) inserted in the middle comes out clean, about an 1 hour. (I found that it came out perfect in 53 minutes). Let cool slightly on a wire rack, then remove from pan and slice. Enjoy!

Recipe source: 1000 Vegan Recipes

Classic Guacamole

January 21, 2010 by epicureanvegan

The recipe is actually my sister-in-law’s and perhaps it’s just how most guacs are made, but this recipe is always a hit. The ingredients are kind of approximate–don’t get too heavy-handed with them right away–you can always add more flavor to taste. Keep in mind that most tortilla chips are salted, so I wouldn’t go too crazy with the garlic salt.

INGREDIENTS:
6-7 ripe avocados
2 Tbs lime juice
1/2 C salsa
1/2-1 tsp garlic salt
1/2 C fresh cilantro, chopped (A total must)!

DIRECTIONS:
Mash the avocados with one of these (pastry blender)…it works the best, especially if the avocados aren’t quite ripe enough.

Add the lime juice, garlic salt and salsa, mix well. Taste to adjust seasoning. I then gently stir in the cilantro and serve with tortilla chips! Always a crowd-pleaser…enjoy!
NOTE: To keep it from browning, cover with plastic wrap, but mold the plastic wrap to the top of the dip so that air will not get to it.

Sauteed Seitan with Mushrooms and Spinach

January 21, 2010 by epicureanvegan

Oh wow…talk about yummy vegan comfort food! This was so satisfying, delicious and a breeze to make. I used the stir fry style seitan that had a very beefy taste and texture. I served it over mashed potatoes (YUM!!), but you can also use quinoa or rice.

INGREDIENTS:
1 Tbs olive oil
2 C seitan, (Westsoy brand in the red box–2 pkgs)
1 small onion, sliced into thick half-moons
2 C sliced white or cremini mushrooms
3 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried basil
1 tsp salt
Several pinches of freshly ground black pepper (I left this off–not a fan of black pepper)
1/4 C white wine
1/4 C vegetable broth
6 C spinach (Recipe didn’t specify if it should be chopped and since I had large-leaf spinach, I coarsely chopped it and I also used about 4 cups, thinking 6 was overkill, but it cooks down quite a bit).
Lemon slices

DIRECTIONS:
Preheat a large, lidded skillet over med-high heat. Saute the seitan for about 2 mins. Add the onions and saute for another 5 mins, until softened, covering the pan but lifting to stir occasionally, to make the seitan and onion cook faster.

Add the mushrooms, garlic, thyme, basil, salt and pepper and saute for another 8 mins, again covering but occasionally stirring. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and combine.

Serve immediately with slices of lemon (which is a really nice added flavor). I will definitely be making this again and agiain–it was hit with the fam. Enjoy!

Recipe source: Veganomicon

Baked Zucchini Fries (and other stuff…)

January 21, 2010 by epicureanvegan

I really like to experiment with vegetables and spices and see what I can cook up. I had some zucchini in the crisper (which weren’t getting any crisper), so I decided to make fries out of them. I served this with spaghetti and they tasted extra yummy dipped in the spaghetti sauce.

INGREDIENTS:
3 medium zucchini, cut into long wedges
1/2 C plain bread crumbs
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/8-1/4 C toasted sesame seeds
1/8 C vegetable oil
1/4 C lemon juice

DIRECTIONS:
Preheat oven to 375. Line a baking sheet with foil. Combine lemon juice and oil in a small bowl. In another bowl, combine bread crumbs, sesame seeds, paprika, and garlic salt. Coat zucchini slices in the lemon juice mixture and then coat them in the bread crumb mixture. Place on baking sheet.

Bake for about 25-30 mins until they start to brown. The toasted sesame seeds really add a nice flavor. Like I said, I served these with spaghetti, so I ladled a little extra sauce in small bowls for dipping, and they were even more delicious!
Since it was just boring, ol’ spaghetti, I wanted to spice it up, so I sauteed about 10 sliced mushrooms in olive oil and Burgundy cooking wine.

Once sauteed until tender, I added them to the warmed sauce. It just gives it a bit more flavor and then it’s not just boring old spaghetti anymore.

This is my favorite red cooking wine. It’s actually just a really cheap table wine, and for 4 whopping liters of it, it’s only about $12! It is great for sauteeing, adding to soups and pretty much anything requiring red cooking wine–but I won’t attempt to drink it though! There’s a particular “gourmet” dried soup mix I get at my favorite kitchen store–Hungarian Mishroom–and I always add a couple splashes of this wine to it and it is the perfect addition! Anyhow, I thought I’d share it with everyone.

Thai Peanut-Burger Wraps with Spicy Peanut Sauce

Herb-Roasted Potatoes

My Favorite Hummus and Pita Chips

Seitan Fajitas

Miso Soup with Tofu and Baby Spinach

Soyrizo Layer Dip

Ginger-Molasses Bread

Classic Guacamole

Sauteed Seitan with Mushrooms and Spinach

Baked Zucchini Fries (and other stuff…)

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