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Vegan Potatoes au Gratin

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Vegan Potatoes au Gratin -- Epicurean Vegan

We’re a potato-loving crowd around here. We’re certainly loving the leftovers of these, too. I didn’t want to overdo the carbs with this meal, so I steamed some kale and carrots, and had a side of fresh fruit salad.

Vegan Potatoes au Gratin -- Epicurean Vegan

INGREDIENTS:
8 russet potatoes, peeled and sliced very thin
3 Tbs vegetable broth
1 garlic clove, minced
2 Tbs arrowroot
1 tsp salt (or Old Bay Seasoning)
1/2 tsp black pepper
1/2 tsp dry mustard
1/8 tsp nutmeg
1-1/2 C almond milk
1 C shredded vegan cheddar, divided
3 slices of bread (the heels of the load are ideal for this)
3 Tbs vegan margarine, divided
Paprika

DIRECTIONS:

Vegan Potatoes au Gratin -- Epicurean Vegan

Preheat oven to 400. Spread half of the potato slices on the bottom of a 9×13″ baking pan. In a medium saucepan, heat one tablespoon of the Earth Balance and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.

Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.

Vegan Potatoes au Gratin -- Epicurean Vegan

Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of Earth Balance in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.

Vegan Potatoes au Gratin -- Epicurean Vegan

 Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick).

Vegan Potatoes au Gratin -- Epicurean Vegan

Enjoy!

Vegan Potatoes au Gratin
 
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Ingredients
  • 8 russet potatoes, peeled and sliced very thin
  • 3 Tbs vegetable broth
  • 1 garlic clove, minced
  • 2 Tbs arrowroot
  • 1 tsp salt (or Old Bay Seasoning)
  • ½ tsp black pepper
  • ½ tsp dry mustard
  • ⅛ tsp nutmeg
  • 1-1/2 C almond milk
  • 1 C shredded vegan cheddar, divided
  • 3 slices of bread (the heels of the load are ideal for this)
  • 3 Tbs vegan margarine, divided
  • Paprika
Directions
  1. Preheat oven to 400. Spread half of the potato slices on the bottom of a 9x13" baking pan. In a medium saucepan, heat one tablespoon of the vegan margarine and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese.
  2. Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.
  3. Layer the remaining potatoes on top, then spread the rest of the sauce on top. To make breadcrumbs, combine the slices of bread and remaining 2 Tbs of vegan margarine in a food processor. Pulse until crumbly and sprinkle on top of potatoes, along with the rest of the cheese.
  4. Sprinkle the top with paprika. Cover and bake for 35-45 minutes, or until the potatoes are tender (check using a fork or toothpick). Enjoy!

Vegan New England Chik’n Corn Chowder

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Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

This may not be something you’d consider making in the summer, but on a rainy evening (which we could desperately use) this chowder would hit the spot. Even without the rainy weather, this soup is absolutely delicious! The Seventh Grader picked it out, so we worked side-by-side in the kitchen on this one. It comes together rather quickly—certainly under 25 minutes. The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren’t real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik’n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn’t need to double the Chik’n Strips, because I think there’d be plenty for a double batch).

INGREDIENTS:
1 pkg Morning Start Meal Starter Chik’n Strips
4 slices LightLife Smart Bacon
3 Tbs vegan margarine
1/2 C onion, chopped
2 celery stalks, chopped
1/2 to 1 jalapeno pepper, diced
2 Tbs flour
3 C almond milk
1-1/2 C corn kernels
1 tsp fresh thyme
Salt, pepper, and cayenne, to taste

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

DIRECTIONS:
If the Chik’n Strips are frozen, defrost a little, then chop up into bite-sized pieces.

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik’n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.

Vegan New England Chik'n Corn Chowder -- Epicurean Vegan

Serve with some crumbled veg bacon on top. Enjoy!

Vegan New England Chik'n Corn Chowder
 
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The original recipe is from LightLife. We made some changes though and actually had to guess on some directions because they weren't real clear on how some of the ingredients needed to be prepared. I also used Morning Star Chik'n Strips. The recipe makes only 3 servings, which is great for us, but you may want to double the recipe to feed more. (Note: You probably wouldn't need to double the Chik'n Strips, because I think there'd be plenty for a double batch).
Author:
Ingredients
  • 1 pkg Morning Start Meal Starter Chik'n Strips
  • 4 slices LightLife Smart Bacon
  • 3 Tbs vegan margarine
  • ½ C onion, chopped
  • 2 celery stalks, chopped
  • ½ to 1 jalapeno pepper, diced
  • 2 Tbs flour
  • 3 C almond milk
  • 1-1/2 C corn kernels
  • 1 tsp fresh thyme
  • Salt, pepper, and cayenne, to taste
Directions
  1. If the Chik'n Strips are frozen, defrost a little, then chop up into bite-sized pieces.
  2. In a soup pot, heat the vegan margarine until melted. Over medium/high heat, add the onion, celery, and pepper. (Remember, wear your rubbers when handling hot peppers 😉 )
  3. Cook for about five minutes, stirring often, until the veggies are tender. While this is going on, you may want to get the bacon frying. Cook according to package instructions. Add the flour to the pot and cook about a minute, stirring constantly. Slowly add the almond milk and incorporate it well. Add the corn, Chik'n, thyme, salt, pepper, and cayenne. Bring to a boil and stir constantly until it thickens up, about 5 minutes.
  4. Serve with some crumbled veg bacon on top. Enjoy!

Vegan Pigs in a Blanket

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Vegan Pigs in a Blanket -- Epicurean Vegan

I can’t say I recall having pigs in a blanket much when I was a kid, although I’m sure many of you grew up on snacking on these. Even vegan, they’re  probably not the healthiest, but that’s ok–there’s nothing wrong with some Pillbury Crescent Rolls once in a great while. The Seventh-Grader really wanted to try these, so after a tiny bit of prep, we had a quick snack. I added a little Daiya cheese to one, just to see how it tasted and it was pretty darn good!

INGREDIENTS:
1 pkg Pillbury Crescent Rolls (8)
4 Smart Dogs (or other veggie dog of your choice), cut in half
Daiya cheese, optional

Vegan Pigs in a Blanket -- Epicurean Vegan

Preheat oven to 350. Unroll the dough and separate each piece. Roll up one of the dogs, starting at the wide end.

Vegan Pigs in a Blanket -- Epicurean Vegan

Mine with cheese…

Vegan Pigs in a Blanket -- Epicurean Vegan

Bake for 11-12 minutes, or until golden brown.

Vegan Pigs in a Blanket -- Epicurean Vegan

These are great served with ketchup, horseradish, mustard…you name it. Enjoy!

Baked Truffle Polenta Fries

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Baked Truffle Polenta Fries -- Epicurean Vegan

This is a first for me. I’ve never eaten polenta at home, but I’ve ordered it in restaurants. I decided to try making polenta fries, but the easy way . . .

Baked Truffle Polenta Fries -- Epicurean Vegan

Ancient Harvest

This is certainly an ideal way to make fries: crack open a polenta log, slice, season, and bake!

INGREDIENTS:
 1 tube of polenta
1/8 C olive oil
2 Tbs truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into 1/2″ slices.

Baked Truffle Polenta Fries -- Epicurean Vegan

Then cut each slice into thirds.

Baked Truffle Polenta Fries -- Epicurean Vegan

Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.

Baked Truffle Polenta Fries -- Epicurean Vegan

Bake for 30-40 minutes, turning once halfway through. Enjoy!

Baked Truffle Polenta Fries
 
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Ingredients
  • 1 tube of polenta
  • ⅛ C olive oil
  • 2 Tbs truffle oil
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 450. Combine the two oils in a small dish. Line a baking sheet with foil and brush the foil with some of the oil mixture. Slice the polenta into ½" slices.
  2. Then cut each slice into thirds.
  3. Place the slices on the prepared baking sheet and brush with the oil mixture; season with salt and pepper.
  4. Bake for 30-40 minutes, turning once halfway through. Enjoy!

Quinoa-Mandarin Stuffed Peppers

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Quinoa-Mandarin Stuffed Peppers -- Epicurean VeganThe Seventh-Grader was nice enough to share his cold with me. I can’t remember the last time I was out of commission with a cold, and I don’t plan to let this one win. So far, I’ve kept it somewhat at bay with lots of juiced veggies and kale. Never under estimate the healing powers of vegetables. That may be why I was drawn to making these. Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I’m certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini…these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber—an added bonus! And let’s not forget that quinoa is an ideal source of protein, too! Let the healing begin!

Oh, and remember Operation Save Basil from October?

I’m happy to report that it has bounced back beautifully. It looks like there’s room to add another basil plant, but for now, I’m thrilled the basil’s back, baby!

INGREDIENTS:
3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
1 C quinoa
1-15oz can mandarin oranges (look for no sugar added), juice reserved
1 C water
1 tsp tamari
1 Tbs olive oil
2 tsp garlic, minced
1/2 C slivered almonds
1 C mushrooms, sliced
1 small zucchini, sliced then quartered
1/2 C fresh basil, chopped
Salt and pepper, to taste
Sauce:
1 C almond milk
2 Tbs arrowroot
2 Tbs nutritional yeast
2 Tbs yellow miso
dash of nutmeg
dash of garlic salt

DIRECTIONS:
Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.

Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.

Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Once the veggies are tender, remove from the heat and stir in the oranges and basil.

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Stir in the cooked quinoa and evenly fill the pepper halves.

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.

Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn’t burn. Don’t worry about getting the sauce thickened; it’s meant to seep and ooze into the filling. 🙂

Quinoa-Mandarin Stuffed Peppers -- Epicurean Vegan

Ladle the sauce over the peppers and enjoy!

Quinoa-Mandarin Stuffed Peppers
 
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Bell peppers, particularly orange and yellow ones, are packed with vitamins C, A, and B6 (although the heating process will deplete them a bit). But I'm certain they still retain many of their healthy benefits. These also have mushrooms which are a great source of B vitamins, selenium, vitamin D, and potassium. Now on to the zucchini...these guys have tons of vitamin C and A which are actually anti-inflammatory agents. Zucchinis are also high in fiber---an added bonus! And let's not forget that quinoa is an ideal source of protein, too!
Author:
Ingredients
  • 3 large bell peppers (preferably orange, red, or yellow) sliced in half and innards cleaned out
  • 1 C quinoa
  • 1-15oz can mandarin oranges (look for no sugar added), juice reserved
  • 1 C water
  • 1 tsp tamari
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • ½ C slivered almonds
  • 1 C mushrooms, sliced
  • 1 small zucchini, sliced then quartered
  • ½ C fresh basil, chopped
  • Salt and pepper, to taste
  • Sauce:
  • 1 C almond milk
  • 2 Tbs arrowroot
  • 2 Tbs nutritional yeast
  • 2 Tbs yellow miso
  • dash of nutmeg
  • dash of garlic salt
Directions
  1. Begin with the quinoa: Combine the quinoa, reserved Mandarin orange juice, water, and tamari in a saucepan. Bring to a boil, reduce heat, and cover. Let simmer for 12-15 minutes.
  2. Preheat the oven to 375. While the quinoa is cooking, heat the olive oil and garlic in a skillet. Add the slivered almonds and cook them for 5-7 minutes, stirring often.
  3. Add the zucchini, mushrooms, salt, and pepper; cook another 6-8 minutes on medium heat.
  4. Once the veggies are tender, remove from the heat and stir in the oranges and basil.
  5. Stir in the cooked quinoa and evenly fill the pepper halves.
  6. Sometimes I pour about 2 cups of water in the bottom of the pan before covering with foil. This will help soften the peppers without overcooking the filling. I think this is especially important when using cheese or fake meats in the filling. Bake 20-25 minutes.
  7. Meanwhile, prepare the sauce. In a small saucepan, whisk together the sauce ingredients over high heat, stirring constantly. After a few minutes, reduce heat to medium-low and let it simmer. Stir frequently so it doesn't burn. Don't worry about getting the sauce thickened; it's meant to seep and ooze into the filling.
  8. Ladle the sauce over the peppers and enjoy!

Avocado and Pinto Bean Enchiladas

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Avocado and Pinto Bean Enchiladas -- Epicurean VeganThese are probably some of the tastiest enchiladas I’ve had. The original recipe is from eat, drink & be vegan. I made a couple of minor changes because I couldn’t find one of the ingredients, added some green chilies, but also made a bigger batch (inadvertently). Her recipe yielded 10-12 enchiladas, but I ended up with 17—if my pan was bigger, I would have got 18. I’m glad that I bought extra enchilada sauce because of this. I’m not sure if I just didn’t fill the tortillas up enough, but I definitely had lots of filling left over after the first dozen tortillas. In any case, they were delicious. I was really intrigued with the 1/2 cup of cashew pieces the recipe requires and I have to tell you, they’re fabulous—they add just a little crunch. I highly recommend using them. Below is how I made these, but click on the above link for the original recipe.

INGREDIENTS:
16-18 corn tortillas
1 Tbs olive oil
2 tsp garlic, minced
1 C onion, thinly sliced
1 tsp Ancho chili powder
1/2 tsp cumin
1/4 tsp allspice
1/4 tsp salt
1/8 tsp black pepper
2-1/2 C mushrooms, sliced
1 can pinto beans, drained
1/2 C cashews, chopped
2 Tbs lime juice
2 avocados, peeled and pitted
1-1/4 tsp salt
2 19 oz cans enchilada sauce
1 small can diced green chilies, mild or hot
Optional ingredients: Daiya cheese, cilantro, and vegan sour cream

Avocado and Pinto Bean Enchiladas -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and garlic. Add the onions, chili powder, cumin, allspice, the 1/4 tsp of salt, and the pepper. Saute for about 3 minutes.

Avocado and Pinto Bean Enchiladas -- Epicurean Vegan

Add the mushrooms, beans, and cashews and cook another 5-7 minutes. Remove from heat and let cool a few minutes.

Avocado and Pinto Bean Enchiladas -- Epicurean Vegan

Meanwhile, mash the avocado with the 1-1/4 tsp of salt in a bowl, or use the food processor. The avocados I had weren’t completely ripe so I used the food processor. I probably got them a little too mashed, but it turned out just fine.

Avocado and Pinto Bean Enchiladas -- Epicurean Vegan

Stir in half a can of one of the enchilada sauces and the green chilies, into the avocado mixture.

Avocado and Pinto Bean Enchiladas -- Epicurean Vegan

Blend the avocado mixture with the onion/mushroom mixture. At this point, I heated some water in my steam pot to steam the tortilla shells. Place a tortilla one at a time in the pot–it’ll only take about 15-20 seconds per side to steam the tortilla. Pour the rest of the enchilada sauce from the first can on the bottom of a 15″ baking dish (you can also use some from the other can. I also started out with a 9×13 and realized it wasn’t going to be big enough, so I added an 8×8″ baking dish). Fill each tortilla with about 4-5 tablespoons of filling, roll up, and place fold-side down in the pan. Repeat. Pour the remaining sauce on top.

Avocado and Pinto Bean Enchiladas -- Epicurean Vegan

Cover and bake 16-18 minutes. Remove the foil and top with cheese (if using) and bake another 10-12 minutes.

Avocado and Pinto Bean Enchiladas -- Epicurean Vegan

Top with cilantro and sour cream. Enjoy!

Avocado and Pinto Bean Enchiladas
 
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These are probably some of the tastiest enchiladas I've had. The original recipe is from eat, drink & be vegan. I made a couple of minor changes because I couldn't find one of the ingredients, added some green chilies, but also made a bigger batch (inadvertently). Her recipe yielded 10-12 enchiladas, but I ended up with 17---if my pan was bigger, I would have got 18. I'm glad that I bought extra enchilada sauce because of this. I'm not sure if I just didn't fill the tortillas up enough, but I definitely had lots of filling left over after the first dozen tortillas. In any case, they were delicious. I was really intrigued with the ½ cup of cashew pieces the recipe requires and I have to tell you, they're fabulous---they add just a little crunch. I highly recommend using them. Below is how I made these, but click on the above link for the original recipe.
Author:
Ingredients
  • 16-18 corn tortillas
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 1 C onion, thinly sliced
  • 1 tsp Ancho chili powder
  • ½ tsp cumin
  • ¼ tsp allspice
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 2-1/2 C mushrooms, sliced
  • 1 can pinto beans, drained
  • ½ C cashews, chopped
  • 2 Tbs lime juice
  • 2 avocados, peeled and pitted
  • 1-1/4 tsp salt
  • 2 19 oz cans enchilada sauce
  • 1 small can diced green chilies, mild or hot
  • Optional ingredients: Daiya cheese, cilantro, and vegan sour cream
  • Top with cilantro and sour cream. Enjoy!
Directions
  1. Preheat oven to 400. In a large skillet, heat the olive oil and garlic. Add the onions, chili powder, cumin, allspice, the ¼ tsp of salt, and the pepper. Saute for about 3 minutes.
  2. Add the mushrooms, beans, and cashews and cook another 5-7 minutes. Remove from heat and let cool a few minutes.
  3. Meanwhile, mash the avocado with the 1-1/4 tsp of salt in a bowl, or use the food processor. The avocados I had weren't completely ripe so I used the food processor. I probably got them a little too mashed, but it turned out just fine.
  4. Stir in half a can of one of the enchilada sauces and the green chilies, into the avocado mixture.
  5. Blend the avocado mixture with the onion/mushroom mixture. At this point, I heated some water in my steam pot to steam the tortilla shells. Place a tortilla one at a time in the pot--it'll only take about 15-20 seconds per side to steam the tortilla. Pour the rest of the enchilada sauce from the first can on the bottom of a 15" baking dish (you can also use some from the other can. I also started out with a 9x13 and realized it wasn't going to be big enough, so I added an 8x8" baking dish). Fill each tortilla with about 4-5 tablespoons of filling, roll up, and place fold-side down in the pan. Repeat. Pour the remaining sauce on top.
  6. Cover and bake 16-18 minutes. Remove the foil and top with cheese (if using) and bake another 10-12 minutes.

 

Cabbage and Portobello Tacos

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Cabbage and Portobello Tacos -- Epicurean VeganSorry for the absence! I’m back and ready to cook! These veggie tacos were certainly well-received last night by the family. Maybe it’s because I haven’t had much time to cook for them lately, but whatever the reason, they made this vegan trio happy.

INGREDIENTS:
2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 med onion, sliced
2 med zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced
Corn taco shells
Seasonings: (mild)
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
1/2 tsp salt
The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices

Cabbage and Portobello Tacos -- Epicurean Vegan

Cabbage and Portobello Tacos -- Epicurean Vegan

DIRECTIONS:
Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.

Cabbage and Portobello Tacos -- Epicurean Vegan

Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.

Cabbage and Portobello Tacos -- Epicurean Vegan

Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Cabbage and Portobello Tacos -- Epicurean Vegan

Cabbage and Portobello Tacos
 
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Author:
Ingredients
  • 2 tsp garlic, minced
  • 1 Tbs olive oil
  • 3 large portobello caps, sliced
  • 1 med onion, sliced
  • 2 med zucchinis, cut into matchsticks
  • 3 C red/purple cabbage, sliced
  • Corn taco shells
  • Seasonings: (mild)
  • 1 Tbs chili powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp sugar
  • ½ tsp salt
  • The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices
Directions
  1. Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.
  2. Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.
  3. Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Gluten-Free Tetrazzini-Stuffed Peppers

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Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean VeganThe Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You’ll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you’d like.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

INGREDIENTS:
8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 med zucchini, diced
1/4 C onion, diced
1/3 C rice flour
2 C almond milk
1/4 C nutritional yeast
1 Tbs onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 C panko
Optional: vegan cheese shreds

DIRECTIONS:
Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

If you’d like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.

Gluten-Free Tetrazzini-Stuffed Peppers -- Epicurean Vegan

Bake for 20-25 minutes. Enjoy! 

Gluten-Free Tetrazzini-Stuffed Peppers
 
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The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You'll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you'd like.
Author:
Ingredients
  • 8-oz quinoa spaghetti
  • 3 bell peppers, cut in half, stems removed and cleaned out
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 1 med zucchini, diced
  • ¼ C onion, diced
  • ⅓ C rice flour
  • 2 C almond milk
  • ¼ C nutritional yeast
  • 1 Tbs onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ C panko
  • Optional: vegan cheese shreds
Directions
  1. Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.
  2. In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.
  3. I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.
  4. If you'd like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.
  5. Bake for 20-25 minutes. Enjoy!

More Fun with Ramen

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Ramen Nests -- Epicurean VeganYou may remember that The Seventh Grader likes to experiment in the kitchen, particularly using ramen noodles. Recently, he came up with a new creation: Ramen Nests. After cooking the noodles, he sprayed a muffin tin with cooking spray and divided the noodles into four nests. After baking for a few minutes, he then added some chopped spinach, Daiya cheese, and his own array of spices such as garlic salt and pepper. He then baked them a bit more. They were quite delicious! What a cheap appetizer! (4 nests for about $0.20)  Such a culinary genius! 😉

Ramen Nests -- Epicurean Vegan

A Welcomed Getaway

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It’s been a whirlwind week and a half, hence, my absence from posting. The Seventh Grader had to have his appendix out, then proceeded to follow it up with three ER visits, then two nights in hospital due to complications from surgery. Luckily, he’s doing great, but it did change our spring break plans of snowboarding. Not a big deal. We ended up going anyway since we were all in desperate need of a getaway. We stayed in this great little studio apartment in Nederland, CO, just 15 miles from the ski resort (not that that mattered). This was our favorite spot to hang out:

The apartment is just around to the left of the house.

I brought up way too much food (as usual) but we didn’t have time to check out the restaurants in town. I made a batch of VegNews’ Mac n’ Cheese and salad.

We ventured into town the second day and came across First Street Pub and Grill.

 

We checked out the menu posted outside and saw lots of vegan options including the Vegan Supreme Pizza. We were hooked. I decided to fudge on my no-wheat rule and order the pizza.

It was delicious! It had tomatoes, bell peppers, mushrooms, and pine nuts. The only thing I thought it lacked was some type of sauce. They had hummus listed on their menu for an appetizer and I think hummus would have been a great addition to this pizza, or at least a tomato sauce. Otherwise, it was quite good. The Seventh Grader went with a vegetarian calzone:

And The Husband went with the portobello sandwich:

We also spent one day in Boulder which was only thirty minutes away. We were experiencing a little heatwave and enjoyed the 75 degree day! Of course, we stopped at the Dushanbe Teahouse for a late breakfast.  I had the Teahouse Garden Wrap, minus the goat cheese.

Excellent!

It wasn’t the spring break we expected, but it turned out amazing!

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