Epicurean Vegan

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White Chocolate-Peanut Butter Cookies with Chocolate Chips

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White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYep, that’s right. White chocolate-peanut butter cookies. I have to thank A Wonderful Vegan Life for turning me onto this peanut butter:

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYeah, thanks a lot, because now I’m hooked! 😉

Well, this takes peanut butter cookies to a whole new level . . . and the chocolate chips?! Forgetaboutit  . . .

INGREDIENTS:
1/2 C Earth Balance margarine
1 C brown sugar
1/2 C White Chocolate Wonderful Peanut Butter
Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
1 Tbs oil
1/2 tsp almond extract
1/2 tsp vanilla extract
1-1/2 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 to 3/4 C chocolate chips

DIRECTIONS:
Preheat oven to 350. Using a mixer, combine the Earth Balance, peanut butter, and sugar. Once blended, add the egg-replacer, oil and extracts; mix well. In a small bowl, combine the flour, salt and baking soda. While the mixer is running, add the dry ingredients a little at time. Incorporate all of the ingredients thoroughly. Next, stir in the chocolate chips using a spoon or spatula.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganTake small handfuls of dough and roll into a ball—as best you can; it’s not easy with the chocolate chips, then squish them down a little on the baking sheet.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganBake for 10-12 minutes and enjoy!

White Chocolate-Peanut Butter Cookies with Chocolate Chips
 
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Ingredients
  • ½ C Earth Balance margarine
  • 1 C brown sugar
  • ½ C White Chocolate Wonderful Peanut Butter
  • Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
  • 1 Tbs oil
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 1-1/2 C flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ to ¾ C chocolate chips
Directions
  1. Preheat oven to 350.
  2. Using a mixer, combine the Earth Balance, peanut butter, and sugar.
  3. Once blended, add the egg-replacer, oil and extracts; mix well.
  4. In a small bowl, combine the flour, salt and baking soda.
  5. While the mixer is running, add the dry ingredients a little at time.
  6. Incorporate all of the ingredients thoroughly.
  7. Next, stir in the chocolate chips using a spoon or spatula.
  8. Take small handfuls of dough and roll into a ball---as best you can; it's not easy with the chocolate chips, then squish them down a little on the baking sheet.
  9. Bake for 10-12 minutes and enjoy!

Gnocchi with Roasted Vegetables

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Gnocchi with Roasted Vegetables -- Epicurean VeganMy mom made this dish for me a few weeks ago and I’ve been anxious to make it for the family. It’s so easy to prepare. The only difficult part was actually finding this fancy little product . .

Knorr Homestyle Vegetable Stock, Gnocchi with Roasted Vegetables -- Epicurean VeganMy mom had used Knorr’s Vegetable Homestyle Stock, but I had a hell of time finding it—or I should say, finding the vegetable flavor. Of course the beef, chicken, and low-sodium chicken ones seemed to be available, but us vegemites seem to get left out. I eventually found them at Safeway, but only one of the two Safeways in town (Taft and Drake for you locals). Anyway, this stock is ideal for this dish. It’s extremely concentrated; like a paste, so all I had to do was add a little water, and volia! it was ready.

The gnocchi on the other hand, was pretty easy to find . . .

Delallo Potato Gnocchi, Gnocchi with Roasted Vegetables -- Epicurean Vegan

INGREDIENTS:
1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi

DIRECTIONS:
Preheat the oven to 400. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don’t want the veggies dripping with oil; use enough to just barely coat them. Season with salt and pepper. Transfer to a baking sheet. I used two pans—the vegetables won’t roast evenly if the pan is too crowded; they’ll steam instead.

Gnocchi with Roasted Vegetables -- Epicurean VeganI roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper). All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.  In a small measuring cup, combine two tubs of the Knorr stock with about 1/2 C of water. Heat in the microwave for about a minute.

Gnocchi with Roasted Vegetables -- Epicurean VeganThe gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured 1/4 C of the stock to each pan and coated everything well. I ended up combining both pans into one . . .

Gnocchi with Roasted Vegetables -- Epicurean VeganThat’s it! So delicious . . . enjoy!

Gnocchi with Roasted Vegetables
 
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Serves: 6-8
Ingredients
  • 1 butternut squash, peeled and diced
  • 1 large red onion, cut into big slices
  • 1 large zucchini, cubed
  • 1 large yellow squash, cubed
  • 2 C carrots, cut into cubes/chunks
  • 2-3 C mushrooms, quartered
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 2 tubs of Knorr Vegetable Homestyle Stock
  • 2 (16-oz) pkgs. gnocchi
Directions
  1. Preheat the oven to 400.
  2. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl.
  3. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don't want the veggies dripping with oil; use enough to just barely coat them.
  4. Season with salt and pepper.
  5. Transfer to a baking sheet. I used two pans---the vegetables won't roast evenly if the pan is too crowded; they'll steam instead.
  6. I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper).
  7. All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.
  8. In a small measuring cup, combine two tubs of the Knorr stock with about ½ C of water. Heat in the microwave for about a minute
  9. The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured ¼ C of the stock to each pan and coated everything well. I ended up combining both pans into one.
  10. Enjoy!

Polenta Marsala

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Polenta Marsala -- Epicurean VeganIt’s great to be back with a new recipe! I haven’t worked with polenta much, so I decided to take the easy route and use the pre-cooked version.

Polenta Marsala -- Epicurean VeganIt’s great when you don’t want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this “f***ing brilliant.” Need I say more?

INGREDIENTS:

1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
1-2 Tbs olive oil
2 C mushrooms, sliced (I recommend cremini or baby portobello)
1/2 C green onion, sliced
3 Tbs Earth Balance
1/4 C flour, any variety
1/2 tsp marjoram
1/4 tsp black pepper
1  to 1-1/4 C vegetable broth
1/4 C Marsala cooking wine

DIRECTIONS:
Slice the polenta into about 18-19 slices.

Polenta Marsala -- Epicurean VeganIn a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.

Polenta Marsala -- Epicurean VeganOnce they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it’s smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.

Polenta Marsala -- Epicurean VeganAdd the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Polenta Marsala
 
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It's great when you don't want to spend a lot of time in the kitchen. Having always liked Marsala-anything, I wanted to give it a try with polenta, another new favorite around here. The recipe calls for flour, but feel free to make this meal gluten-free by using another type of flour, such as rice flour. The Husband called this "f***ing brilliant." Need I say more?
Author:
Serves: 4
Ingredients
  • 1-18 oz tube of pre-cooked polenta (I used the basil garlic variety)
  • 1-2 Tbs olive oil
  • 2 C mushrooms, sliced (I recommend cremini or baby portobello)
  • ½ C green onion, sliced
  • 3 Tbs Earth Balance
  • ¼ C flour, any variety
  • ½ tsp marjoram
  • ¼ tsp black pepper
  • 1 to 1-1/4 C vegetable broth
  • ¼ C Marsala cooking wine
Directions
  1. Slice the polenta into about 18-19 slices.
  2. In a small bowl, combine the flour, marjoram, and pepper; set aside. In a large skillet, heat the olive oil and add the polenta slices. You may have to do a couple of batches, like I did. Brown the polenta, about 5-7 minutes on each side.
  3. Once they are all browned, set aside. Wipe out the skillet and add the Earth Balance. After it melts, whisk in the flour mixture. Over medium heat, add the broth and Marsala, little by little, continually whisking until it's smooth. You may have some extra broth leftover at this point, but hang onto it in case you need to thin the sauce out more later. Add the mushrooms and green onion, and mix together. Cook over medium-low heat, stirring constantly, until the mushrooms cook down a little. You may need to add a little more broth to thin the sauce.
  4. Add the polenta slices to the pan and carefully fold them into the sauce. Simmer on low until the slices are heated through again. Enjoy!

Tofu Sliders

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Tofu Sliders -- Epicurean Vegan

This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called “Kung Pao Sliders,” but I’m not sure where the kung pao is because they weren’t spicy at all—the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I’ll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it “Frasian” dining . . .)

INGREDIENTS:
Sliders:
1 14-oz pkg extra firm tofu, patted dry
4 Tbs low-sodium soy sauce (I used tamari)
2 Tbs natural cane sugar
2 tsp toasted sesame oil
1 tsp cornstarch
(I also added 1 Tbs yellow miso)
slider buns
Slaw:
3 Tbs low-sodium soy sauce (or tamari)
2 Tbs vegan mayo
2 Tbs creamy peanut butter
5 tsp natural cane sugar (I reduced this to 2 tsp)
2 Tbs rice vinegar
2 tsp toasted sesame oil
1 clove garlic, minced
1/8 tsp black pepper
4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left—unless you’re fine with that)
2 medium (I recommend small ones) zucchini, julienned*
1/4 C dry-roasted peanuts, chopped
Optional: sriacha or other hot sauce for some heat
*Another option is to use a peeler and make ribbons of carrots and zucchini—this can be much easier than julienning them.

DIRECTIONS:
I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I’ll make larger cuts.)

Tofu Sliders -- Epicurean Vegan

In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.

Tofu Sliders -- Epicurean Vegan

Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.

Tofu Sliders -- Epicurean Vegan

Preheat oven to 375. Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.

Tofu Sliders -- Epicurean Vegan

Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they’re not burnt to a crisp. On to assembling them . . .

Tofu Sliders -- Epicurean Vegan

Add about 2 Tbs of slaw and you’re ready to eat! Enjoy!

Tofu Sliders -- Epicurean Vegan

Tofu Sliders
 
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This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called "Kung Pao Sliders," but I'm not sure where the kung pao is because they weren't spicy at all---the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I'll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it "Frasian" dining . . .)
Author:
Serves: 6
Ingredients
  • Sliders:
  • 1 14-oz pkg extra firm tofu, patted dry
  • 4 Tbs low-sodium soy sauce (I used tamari)
  • 2 Tbs natural cane sugar
  • 2 tsp toasted sesame oil
  • 1 tsp cornstarch
  • (I also added 1 Tbs yellow miso)
  • slider buns
  • Slaw:
  • 3 Tbs low-sodium soy sauce (or tamari)
  • 2 Tbs vegan mayo
  • 2 Tbs creamy peanut butter
  • 5 tsp natural cane sugar (I reduced this to 2 tsp)
  • 2 Tbs rice vinegar
  • 2 tsp toasted sesame oil
  • 1 clove garlic, minced
  • ⅛ tsp black pepper
  • 4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left---unless you're fine with that)
  • 2 medium (I recommend small ones) zucchini, julienned*
  • ¼ C dry-roasted peanuts, chopped
  • Optional: sriacha or other hot sauce for some heat
  • *Another option is to use a peeler and make ribbons of carrots and zucchini---this can be much easier than julienning them.
Directions
  1. I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I'll make larger cuts.)
  2. In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.
  3. Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.
  4. Preheat oven to 375.
  5. Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.
  6. Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they're not burnt to a crisp.
  7. To assemble, serve on buns with a scoop of slaw. Enjoy!

Vegan Baked Jalapeno Poppers

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Vegan Baked Jalapeno Poppers -- Epicurean Vegan

The Eighth Grader and I have been wanting to try making these for a while, but we kept forgetting. We were to bring an appetizer to a dinner the other night and finally! I remembered these. Not only that, our friends love jalapenos, so these were ideal. They were literally gone in about 5 minutes. They were so easy to make, too, so I’ll be bringing them to the next get together.

INGREDIENTS:
10 jalapeno peppers
Filling:
6-oz vegan cream cheese
1/2 C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2-3  Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
3/4 C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko

DIRECTIONS:
Preheat the oven to 375. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

To prepare the coating, I didn’t measure out the egg-replacer powder and water .  .  . sorry. But I can tell you, I used about 1/3 C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about 1/2 to 3/4 C of almond milk.  Next, combine the flour and nutritional yeast in a shallow bowl.

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

In another shallow bowl, pour in the panko. So here’s the process:

Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

And guess what . . .  it’s snowing! Again! I’m so over it.

DSC07655

Luckily, the veggies we planted in March are doing fine. Of course, we had to cover them again last night, but we should only be getting 3 inches at the most.  I suppose the good thing is that this will help with this summer’s fire danger. But still . . . why can’t it just rain?!

Vegan Baked Jalapeno Poppers
 
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Author:
Ingredients
  • 10 jalapeno peppers
  • Filling:
  • 6-oz vegan cream cheese
  • ½ C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2-3 Tbs vegan bacon bits
  • Coating:
  • Egg-replacer powder + water
  • almond milk
  • Breading:
  • ¾ C flour (any variety)
  • 4 Tbs nutritional yeast
  • 1 to 1-1/2 C panko
Directions
  1. Preheat the oven to 375.
  2. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside.
  3. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).
  4. To prepare the coating, I didn't measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about ⅓ C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about ½ to ¾ C of almond milk.
  5. Next, combine the flour and nutritional yeast in a shallow bowl.
  6. In another shallow bowl, pour in the panko. So here's the process:
  7. Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.
  8. Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

Mock Tuna Salad

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Mock Tuna Salad -- Epicurean Vegan

I never like to spend a lot of time preparing lunch, which can make it difficult to come up with something. Not only is this easy to throw together, but it makes plenty for a few lunches. The recipe is adapted from 1000 Vegan Recipes. If you’re not a fan of garbanzo beans, I suggest trying white beans instead. I also added chopped cashews, but sunflower seeds, chopped almonds, or pepitas would also be great. Cucumber can be subbed in for the celery as well and a tablespoon of nutritional yeast wouldn’t hurt either. Miss the omegas? Toss in some flax seeds! The recipe calls for 1 tsp of kelp powder and of course, the only amount I could buy was a pound. A pound of kelp powder?! Sure! I put that on . . . and . . .What do you use kelp powder for? (besides mock tuna salads)? Well first of all, it helps to know that kelp powder is loaded with health benefits. According to Livestrong.com it helps lower LDL cholesterol, lowers breast cancer risk, lowers blood sugar, and is a great source of iodine. After some research, I found it’s great to throw it in  your smoothie, sprinkle it on your veggie sushi rice, add it to bread dough, and even use it as a seasoning—in place of salt. What do you use kelp powder for? 

Organic Kelp Powder -- Epicurean Vegan

INGREDIENTS:
2 cans garbanzo or white beans
2 stalks celery or 1/2 C cucumber, chopped small
1/4 C minced onion
1/2 C cashews, almonds, sunflower seeds, or pepitas, chopped
1 Tbs nutritional yeast
1 tsp capers, drained and chopped
1/2 C Vegenaise (or other vegan mayo)
2 tsp lemon juice
1 tsp Dijon mustard
1 tsp kelp powder
Salt and pepper, to taste
Lettuce leaves
Tomato slices
8 slices of bread

DIRECTIONS:
In a medium bowl, coarsely mash the beans, or chopped them up on a cutting board. Add the celery (or cucumber), onions, nuts, capers, mayo, lemon juice, mustard, nutritional yeast, and kelp powder. Season with salt and pepper if you’d like. Combine thoroughly. Cover and refrigerate for 30 minutes. Serve on bread with the lettuce and tomato and enjoy!

Mock Tuna Salad
 
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The recipe is adapted from 1000 Vegan Recipes. If you're not a fan of garbanzo beans, I suggest trying white beans instead. I also added chopped cashews, but sunflower seeds, chopped almonds, or pepitas would also be great. Cucumber can be subbed in for the celery as well and a tablespoon of nutritional yeast wouldn't hurt either. Miss the omegas? Toss in some flax seeds! The recipe calls for 1 tsp of kelp powder and of course, the only amount I could buy was a pound. A pound of kelp powder?! Sure! I put that on . . . and . . .What do you use kelp powder for? (besides mock tuna salads)? Well first of all, it helps to know that kelp powder is loaded with health benefits. According to Livestrong.com it helps lower LDL cholesterol, lowers breast cancer risk, lowers blood sugar, and is a great source of iodine. After some research, I found it's great to throw it in your smoothie, sprinkle it on your veggie sushi rice, add it to bread dough, and even use it as a seasoning---in place of salt.
Author:
Serves: 4
Ingredients
  • 2 cans garbanzo or white beans
  • 2 stalks celery or ½ C cucumber, chopped small
  • ¼ C minced onion
  • ½ C cashews, almonds, sunflower seeds, or pepitas, chopped
  • 1 Tbs nutritional yeast
  • 1 tsp capers, drained and chopped
  • ½ C Vegenaise (or other vegan mayo)
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp kelp powder
  • Salt and pepper, to taste
  • Lettuce leaves
  • Tomato slices
  • 8 slices of bread
Directions
  1. In a medium bowl, coarsely mash the beans, or chopped them up on a cutting board.
  2. Add the celery (or cucumber), onions, nuts, capers, mayo, lemon juice, mustard, nutritional yeast, and kelp powder. Season with salt and pepper if you'd like. Combine thoroughly.
  3. Cover and refrigerate for 30 minutes.
  4. Serve on bread with the lettuce and tomato and enjoy!

 

Homemade Gluten-Free Ravioli

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Homemade Gluten-Free Ravioli -- Epicurean Vegan

Nothing says Easter like ravioli, right? Well, if you’re vegan and some of your dinner guests can’t eat gluten, then yes, raviolis are an ideal Easter meal—or for any occasion, actually. In all of the excitement, I didn’t get a good picture of the finished product with the amazing garlic-butter-walnut sauce, but I did get one with some regular raviolis that I made as well.

Vegan Ravioli -- Epicurean Vegan

In addition to the raviolis, one guest brought some delicious vegan horseradish mashed potatoes, roasted Brussels sprouts with pecans and another guest brought this incredible corn and avocado salad.  So, I was living on the edge when I decided to not do a test run on the gluten-free dough before the big day. Luckily, it turned out ok, but not before having a slight meltdown when the GF dough wouldn’t fully cooperate with me. First off, don’t try using your pasta maker; the dough will fall apart. You’re better off using a rolling pin and lots of GF flour to roll it out. Believe me, it’s doable and worth the extra effort; just be patient. I also recommend using a ravioli plate like this one—and that goes for any type of raviolis—it just makes life easier. For the filling, I made two: pureed beet/cashew and tofu ricotta with spinach and mushrooms. Make it easy on yourself and prepare these fillings ahead of time and refrigerate until ready to use. If I was unable to eat gluten, I would miss homemade pasta, especially raviolis, so I’d be making these all the time. Our GF guests loved them and happily took the few leftovers home with them. My friend Kerrie gave me a conversion for GF flour and regular flour a while back and uses it for most things, so I thought I’d give it a whirl for pasta. Basically, for every 1 cup of regular flour, use 7/8 C of rice flour and 1 teaspoon of xanthan gum—worked like a charm.

INGREDIENTS:
Dough:
1-3/4 C white rice flour
7/8 C brown rice flour
3 tsp xanthan gum
1 tsp salt
1 C warm almond milk
2 Tbs olive oil
Spinach-Tofu-Mushroom Filling:
14-oz pkg extra firm tofu, drained and pressed
1 tsp dried basil
1 tsp dried rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/3 C nutritional yeast
2 Tbs lemon juice
3 C fresh spinach, chopped
3 mushrooms, diced small
Beet/Cashew filling: see link above
Garlic-Butter-Walnut sauce: (I was feeding a crowd, so for 3-4 people, you may want to halve the sauce recipe)
1-1/2 C walnuts, chopped
6 cloves garlic, crushed or minced
1-1/2 C Earth Balance margarine, cut into pieces

DIRECTIONS:
To make the spinach filling, puree the first 9 ingredients in food processor. Set aside, or refrigerate until ready to use. The beet filling will take just over an hour to prepare, so keep that in mind if using that one. (Click on link above to see instructions.)

Ravioli Filling -- Epicurean Vegan

To make the dough, combine both rice flours, xanthan gum, and salt in a bowl of a stand mixer. On medium speed, slowly add the oil, then the warm almond milk. When it’s fully incorporated, form it into a ball and refrigerate if not using right away. The dough will probably work better if it’s room temperature.

Gluten-Free Ravioli Dough -- Epicurean Vegan

On a constantly-floured surface, roll out the sections of the dough into long pieces, big enough for your ravioli plate. I wouldn’t bother using the plastic mold part, as it will easily break through the dough. Gently use your fingers to create a small dip where the filling will go. Fill each dip with about a teaspoon of the filling. If using the spinach one, place a few pieces of mushroom on top of the filling. Roll out another long piece of dough and place it carefully over the top of the filling and gently press down. You can use the rolling pin to then finish the process. (This is a great YouTube video showing how to use the plate). Here’s a pic of the regular dough with the fillings:

Homemade Gluten-Free Ravioli -- Epicurean Vegan

I was pleasantly surprised at how well they turned out. A couple of them had some a filling peeking out, but they still cooked up great.

Homemade Gluten-Free Ravioli -- Epicurean Vegan

Let them sit for 20 minutes. While this is happening, prepare the sauce. In a medium, dry saucepan, add the walnuts and brown them over medium heat for 5 minutes. Add the garlic and cook for 2 minutes, then add the Earth Balance. Stir over low to medium heat until the butter is melted and reduce the heat to low.  To cook the raviolis, boil them, about 4-6 at a time, for 3-4 minutes, or until they float to the surface. I usually give them a minute more, just to make sure they’re heated though.

Homemade Gluten-Free Ravioli

I’m happy to tell you that none of them fell apart and they were delicious. The regular ones seemed to taste a little sweeter, but otherwise, they tasted very much like regular raviolis! Top them with a ladle of the garlic sauce and enjoy!

Homemade Gluten-Free Ravioli
 
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So, I was living on the edge when I decided to not do a test run on the gluten-free dough before the big day. Luckily, it turned out ok, but not before having a slight meltdown when the GF dough wouldn't fully cooperate with me. First off, don't try using your pasta maker; the dough will fall apart. You're better off using a rolling pin and lots of GF flour to roll it out. Believe me, it's doable and worth the extra effort; just be patient. I also recommend using a ravioli plate like this one---and that goes for any type of raviolis---it just makes life easier. For the filling, I made two: pureed beet/cashew and tofu ricotta with spinach and mushrooms. Make it easy on yourself and prepare these fillings ahead of time and refrigerate until ready to use. If I was unable to eat gluten, I would miss homemade pasta, especially raviolis, so I'd be making these all the time. Our GF guests loved them and happily took the few leftovers home with them. My friend Kerrie gave me a conversion for GF flour and regular flour a while back and uses it for most things, so I thought I'd give it a whirl for pasta. Basically, for every 1 cup of regular flour, use ⅞ C of rice flour and 1 teaspoon of xanthan gum---worked like a charm.
Author:
Ingredients
  • Dough:
  • 1-3/4 C white rice flour
  • ⅞ C brown rice flour
  • 3 tsp xanthan gum
  • 1 tsp salt
  • 1 C warm almond milk
  • 2 Tbs olive oil
  • Spinach-Tofu-Mushroom Filling:
  • 14-oz pkg extra firm tofu, drained and pressed
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅓ C nutritional yeast
  • 2 Tbs lemon juice
  • 3 C fresh spinach, chopped
  • 3 mushrooms, diced small
  • Beet/Cashew filling: see link above
  • Garlic-Butter-Walnut sauce: (I was feeding a crowd, so for 3-4 people, you may want to halve the sauce recipe)
  • 1-1/2 C walnuts, chopped
  • 6 cloves garlic, crushed or minced
  • 1-1/2 C Earth Balance margarine, cut into pieces
Directions
  1. To make the spinach filling, puree the first 9 ingredients in food processor. Set aside, or refrigerate until ready to use. The beet filling will take just over an hour to prepare, so keep that in mind if using that one. (Click on link above to see instructions.)
  2. To make the dough, combine both rice flours, xanthan gum, and salt in a bowl of a stand mixer. On medium speed, slowly add the oil, then the warm almond milk. When it's fully incorporated, form it into a ball and refrigerate if not using right away. The dough will probably work better if it's room temperature.
  3. On a constantly-floured surface, roll out the sections of the dough into long pieces, big enough for your ravioli plate. I wouldn't bother using the plastic mold part, as it will easily break through the dough. Gently use your fingers to create a small dip where the filling will go. Fill each dip with about a teaspoon of the filling. If using the spinach one, place a few pieces of mushroom on top of the filling. Roll out another long piece of dough and place it carefully over the top of the filling and gently press down. You can use the rolling pin to then finish the process.
  4. I was pleasantly surprised at how well they turned out. A couple of them had some a filling peeking out, but they still cooked up great.
  5. Let them sit for 20 minutes. While this is happening, prepare the sauce. In a medium, dry saucepan, add the walnuts and brown them over medium heat for 5 minutes. Add the garlic and cook for 2 minutes, then add the Earth Balance. Stir over low to medium heat until the butter is melted and reduce the heat to low. To cook the raviolis, boil them, about 4-6 at a time, for 3-4 minutes, or until they float to the surface. I usually give them a minute more, just to make sure they're heated though.
  6. I'm happy to tell you that none of them fell apart and they were delicious. The regular ones seemed to taste a little sweeter, but otherwise, they tasted very much like regular raviolis! Top them with a ladle of the garlic sauce and enjoy!

 

Creamy Baked Potato Soup

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Creamy Baked Potato Soup -- Epicurean Vegan

I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor—a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.

INGREDIENTS:
Soup:
1/2 C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
1/3 C nutritional yeast
1/4 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped
Garnish:
2 russet potatoes (2 C), diced peeling them is optional
1/2 C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
1/2 C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced


DIRECTIONS:
Begin by making the garnish. Preheat oven to 400. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.

Creamy Baked Potato Soup -- Epicurean Vegan

Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.

Creamy Baked Potato Soup -- Epicurean Vegan

Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.

DSC07400

Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

Creamy Baked Potato Soup
 
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I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor---a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.
Author:
Ingredients
  • Soup:
  • ½ C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
  • 3 C vegetable broth
  • 2-3 large (4 C) russet potatoes, peeled and diced
  • ⅓ C nutritional yeast
  • ¼ tsp black pepper
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2-3 dashes cayenne
  • Fresh chives, chopped
  • Garnish:
  • 2 russet potatoes (2 C), diced peeling them is optional
  • ½ C nutritional yeast
  • 2-3 Tbs olive oil + 1 Tbs for sauteing
  • Salt and pepper, to taste
  • ½ C onion, chopped
  • 5-6 slices veggie bacon
  • 4 green onions (white and green parts), sliced
Directions
  1. Begin by making the garnish. Preheat oven to 400.
  2. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.
  3. Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.
  4. Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.
  5. Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne.
  6. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through.
  7. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!

 

Quinoa Pasta with Kale and Mushrooms

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Quinoa Pasta with Kale & Mushrooms -- Epicurean VeganThis is a very quick and healthy lunch. It’s also a good idea to munch on if you’re feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it’ll hit the spot!

INGREDIENTS:
8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
2-3 C chopped kale (I used red kale)
2 C diced or quartered mushrooms
1/2 C green onions, sliced
1/2 C pepitas seeds
1 Tbs olive oil or 2 Tbs Earth Balance
2 cloves garlic, minced or crushed
Salt and pepper, to taste

DIRECTIONS:
Cook the pasta according to package instructions. You don’t want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.

Quinoa Pasta

Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.

DSC07293Once the veggies are cooked down a little, stir in the pasta and pepita seeds. Season with salt and pepper and enjoy!

Quinoa Pasta with Kale and Mushrooms
 
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This is a very quick and healthy lunch. It's also a good idea to munch on if you're feeling under the weather since it has immune-boosting ingredients like kale, mushrooms, garlic, and pepita seeds. Regardless, it'll hit the spot!
Author:
Ingredients
  • 8-oz quinoa pasta, veggie curls (I used Ancient Harvest brand)
  • 2-3 C chopped kale (I used red kale)
  • 2 C diced or quartered mushrooms
  • ½ C green onions, sliced
  • ½ C pepitas seeds
  • 1 Tbs olive oil or 2 Tbs Earth Balance
  • 2 cloves garlic, minced or crushed
  • Salt and pepper, to taste
Directions
  1. Cook the pasta according to package instructions. You don't want to overcook quinoa pasta, as it tends to get mushy if you do. Drain and set aside.
  2. Using the same pot, heat the olive oil or Earth Balance and add the garlic. Cook for 2-3 minutes. Add the kale, mushrooms, and green onions and cook 5-7 minutes, or until they soften.
  3. Once the veggies are cooked down a little, stir in the pasta and pepita seeds.
  4. Season with salt and pepper and enjoy!

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