Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

by

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean VeganI love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here.  I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuff each pepper with the mixture, pressing down with every scoop.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach
 
Print
I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.
Author:
Ingredients
  • My go-to ricotta:
  • 1 14-oz pkg extra-firm tofu, press and drained
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 2 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ¼ C Daiya mozzarella
  • Parmezano Sprinkles:
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast
  • 1-2 tsp light miso
  • ¼ tsp salt
  • The peppers:
  • 4 bell peppers, washed, tops removed and innards cleaned out
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • 1 C onion, diced
  • 2 Field Roast sausages, Italian flavor
  • 2 C mushrooms, diced
  • 4 C fresh spinach, chopped
  • 1 14.5 oz can diced tomatoes, drained
  • Salt and pepper, to taste
Directions
  1. To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
  2. To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
  3. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
  4. Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
  5. Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
  6. Stuff each pepper with the mixture, pressing down with every scoop.
  7. Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

Hash Brown and Spinach Frittata

by

Hash Brown and Spinach Frittata -- Epicurean VeganI  love making breakfast frittatas. They’re so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don’t add any other spices or seasonings to this dish, but feel free to add some if you’d like. Some fresh cilantro would be a great addition.

INGREDIENTS:
1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you’d like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
1/4 C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

DIRECTIONS:
Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.

Hash Brown and Spinach Frittata -- Epicurean VeganStir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.

Hash Brown and Spinach Frittata -- Epicurean VeganTop with the remaining cheese and the diced tomatoes. Bake for 15 minutes.

Hash Brown and Spinach Frittata -- Epicurean Vegan

Let it cool for about 5 minutes, then slice into it and enjoy!

Hash Brown and Spinach Frittata
 
Print
I love making breakfast frittatas. They're so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don't add any other spices or seasonings to this dish, but feel free to add some if you'd like. Some fresh cilantro would be a great addition.
Author:
Ingredients
  • 1 tsp olive oil
  • 2 medium potatoes, shredded
  • 2 C fresh spinach, torn (you can also use kale if you'd like)
  • 1 C green or red cabbage, chopped
  • 5 mushrooms, sliced
  • 4 green onions, sliced
  • 1 Field Roast Chipotle-flavored sausage, crumbled
  • ¼ C Tofutti sour cream
  • 1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
  • 1-1/2 C crackers, broken up into pieces
  • 1 tomato, diced
Directions
  1. Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.
  2. Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.
  3. Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.
  4. Let it cool for about 5 minutes, then slice into it and enjoy!

Grilled Vegetable Fajitas

by

Grilled Vegetable Fajitas -- Epicurean VeganIt’s that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I’ll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

INGREDIENTS:
2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
1/4 C olive oil
1/8 C red wine vinegar
1/8 C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
1/2 tsp garlic salt
1/4 tsp black pepper
1 tsp cumin

DIRECTIONS:
Using a large Zip-loc bag, or bowl, combine all of the vegetables.

Grilled Vegetable Fajitas -- Epicurean Vegan

In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.

Grilled Vegetable Fajitas -- Epicurean VeganOn a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Grilled Vegetable Fajitas -- Epicurean Vegan

Grilled Vegetable Fajitas
 
Print
It's that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I'll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!
Author:
Ingredients
  • 2 bell peppers, sliced
  • 1 large onion, sliced into strips
  • 1 medium zucchini, julienned
  • 2 avocados, diced
  • 1-1/2 C vegan cheese, shredded
  • Tofutti sour cream
  • Salsa
  • Fresh cilantro
  • 6 flour tortillas
  • Marinade:
  • ¼ C olive oil
  • ⅛ C red wine vinegar
  • ⅛ C lime juice
  • 1 tsp dried oregano
  • 1 tsp Ancho chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • 1 tsp cumin
Directions
  1. Using a large Zip-loc bag, or bowl, combine all of the vegetables.
  2. In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.
  3. On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Collard Green Wraps with Tahini-Umeboshi Sauce

by

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganSorry I’ve been a bit MIA lately. Life is quite busy these days, especially with my alter ego. For the last few days, the family has dined on easy things like spaghetti, veggie burgers, and canned soup. Looking into their Oliver Twist eyes, I knew I needed to make an effort with dinner. Thank goodness for Green Buffalo Foods—they delivered my box of veggie love this afternoon and I swooned at the beautiful collard greens I received.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganYou could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I’ll steam them just a tiny bit before filling them up, rather then afterward—they may fare better.

INGREDIENTS:
12 collard green leaves, washed and patted dry
8-oz firm tofu
6-8 mushrooms, sliced
4 large green onions, sliced
1-15oz can Great Northern beans, drained
1 C long-grain rice, uncooked
2 tsp garlic, minced
1-2 tsp olive oil
Salt and pepper, to taste
Tahini-Umeboshi Sauce:
1/3 C tahini
2 tsp umeboshi paste
2 tsp lemon juice
2 Tbs tamari
2 Tbs water
2 Tbs almond milk

DIRECTIONS:
Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean VeganCut the fat stem off of the collard green. Don’t cut off too much—just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Fold in the two “tails” of the collard green leaf:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Now fold the opposite side in:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You’ll be left with a neatly rolled wrap:

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

I then placed them in a steamer basket and steamed them for just a few minutes.

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

You’ll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.

To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

Collard Green Wraps with Tahini-Umeboshi Sauce -- Epicurean Vegan

Collard Green Wraps with Tahini-Umeboshi Sauce
 
Print
You could easily make spring rolls using collard greens, or make them with rice instead of noodles, like I did. The ingredients can easily be varied with this recipe, so get creative! I liked using the collard greens because of their fabulous nutritional value and durability when rolling them up. I think next time though, I'll steam them just a tiny bit before filling them up, rather then afterward---they may fare better.
Author:
Ingredients
  • 12 collard green leaves, washed and patted dry
  • 8-oz firm tofu
  • 6-8 mushrooms, sliced
  • 4 large green onions, sliced
  • 1-15oz can Great Northern beans, drained
  • 1 C long-grain rice, uncooked
  • 2 tsp garlic, minced
  • 1-2 tsp olive oil
  • Salt and pepper, to taste
  • Tahini-Umeboshi Sauce:
  • ⅓ C tahini
  • 2 tsp umeboshi paste
  • 2 tsp lemon juice
  • 2 Tbs tamari
  • 2 Tbs water
  • 2 Tbs almond milk
Directions
  1. Combine rice with 1-1/2 cups of water. Bring to boil; stir and cover for 15 minutes, or until water has absorbed. You can also use jasmine scented rice, or arborio rice. Sushi rice would also be great. In the meantime, slice tofu into thin slices (julienned) saute in a dry skillet until slightly browned, about 10 minutes. Remove from the skillet. In its place, add the garlic and olive oil. Heat for a minute, then add the green onions and mushrooms. Saute until slightly browned and soft. Add the rice, beans, and tofu and stir to combine. Season with salt and pepper.
  2. Cut the fat stem off of the collard green. Don't cut off too much---just to where it starts to thin out and add 1-2 spoonfuls of the rice mixture onto the leaf.
  3. Fold in the two "tails" of the collard green leaf.
  4. Now fold the opposite side in.
  5. Then roll from the bottom up and secure with a toothpick. Spear it through the stem, if you can. You'll be left with a neatly rolled wrap.
  6. I then placed them in a steamer basket and steamed them for just a few minutes.
  7. You'll probably have to do this in batches, so I recommend transferring them to a plate after steaming and covering with foil.
  8. To make the sauce, whisk together all the ingredients and serve with the warm wraps. Enjoy!

Sweet Potato, Kale and Black Bean Fajitas

by

Sweet Potato, Kale and Black Bean Fajitas - Epicurean VeganI’mmmm baaaacckkk! And boy, does it feel good. I had an amazing conference experience that you can read about at Folsom’s 93 and then a fabulous respite up in the mountains where we got to spend time with some great friends and just relax. It was the perfect opportunity to try out a new recipe from my friend at Tried and Tasted Recipes and it was absolutely delicious! I will be making this again and again. It makes quite a bit, as we fed about 8 and still had leftovers.

INGREDIENTS:
3 Tbsp extra virgin olive oil, divided
1 large or 2 medium sweet potatoes, peeled and chopped into 1/4 inch cubes (I used 2)
2 red bell peppers, diced
1 large red onion, diced
10 cloves garlic, minced, divided
1 large bunch of kale, rinsed and roughly chopped
1 can black beans, rinsed and drained (I used 1-1/2 cans)
2 tsp ground cumin, divided (I recommend more)
1 tsp ancho chili powder (again, I suggest adding more)
Freshly ground salt and pepper
8 tortillas
Optional ingredients: Cilantro, Tofutti sour cream, vegan shredded cheddar or pepper jack cheeze, guacamole

DIRECTIONS:
In a large saucepan, heat 2 tablespoons of olive oil and add 6 cloves of minced garlic; saute 5 minutes. Add the potatoes and peppers, and saute another 5 minutes. Stir in 1/2 tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.

In a smaller saucepan, heat the remaining 1 tablespoon of olive oil and garlic. Add the beans and kale; stir once and cover for 2-3 minutes, or until the kale has cooked down. Season with the rest of the cumin and more salt and pepper.

Sweet Potato, Kale and Black Bean Fajitas - Epicurean VeganServe a scoop or two of each mixture onto warmed flour tortillas with Tofutti sour cream, cilantro, cheeze, and guacamole. You won’t be disappointed—they are outstanding!

Sweet Potato, Kale and Black Bean Fajitas
 
Print
This recipe comes from my friend at Tried and Tasted Recipes and it was absolutely delicious! I will be making this again and again. It makes quite a bit, as we fed about 8 and still had leftovers.
Author:
Ingredients
  • 3 Tbsp extra virgin olive oil, divided
  • 1 large or 2 medium sweet potatoes, peeled and chopped into ¼ inch cubes (I used 2)
  • 2 red bell peppers, diced
  • 1 large red onion, diced
  • 10 cloves garlic, minced, divided
  • 1 large bunch of kale, rinsed and roughly chopped
  • 1 can black beans, rinsed and drained (I used 1-1/2 cans)
  • 2 tsp ground cumin, divided (I recommend more)
  • 1 tsp ancho chili powder (again, I suggest adding more)
  • Freshly ground salt and pepper
  • 8 tortillas
  • Optional ingredients: Cilantro, Tofutti sour cream, vegan shredded cheddar or pepper jack cheeze, guacamole
Directions
  1. In a large saucepan, heat 2 tablespoons of olive oil and add 6 cloves of minced garlic; saute 5 minutes. Add the potatoes and peppers, and saute another 5 minutes. Stir in ½ tsp of the cumin and the ancho chili powder. Turn to medium heat and cook for 10 minutes, then season with salt and pepper.
  2. In a smaller saucepan, heat the remaining 1 tablespoon of olive oil and garlic. Add the beans and kale; stir once and cover for 2-3 minutes, or until the kale has cooked down. Season with the rest of the cumin and more salt and pepper.
  3. Serve a scoop or two of each mixture onto warmed flour tortillas with Tofutti sour cream, cilantro, cheeze, and guacamole. You won't be disappointed---they are outstanding!

 

Garden Wraps

by

Garden Wraps -- Epicurean VeganI’m no June Cleaver, but I will go that extra mile to make sure the kid eats a healthy and delicious lunch at school. As I’ve mentioned in an earlier post, it’s important to include kids when making meals, especially when it comes to eating vegan. We’ve been lucky that The Sixth Grader has embraced veganism so willingly and he loves participating in cooking and meal-planning. So he was getting a little bored with St. Ives ham sandwiches, so together, we came up with a new idea: Garden Wraps. Yes, there is work involved—I spent some time Sunday afternoon making them, but golly, Wally, they are so good and worth it!

INGREDIENTS:
Spinach wraps/tortillas
Hummus
Cucumber, diced
Carrots, julliened
Red onion, chopped
Celery, sliced
Tomato, diced
Avocado, sliced
Daiya cheese
Optional: cooked Boca “chicken” nuggets, diced

Garden Wraps -- Epicurean Vegan

Layer 2-3 spoonfuls of hummus on a tortilla, then the rest of the ingredients.

Garden Wraps -- Epicurean VeganFold in the sides first, then roll from the bottom. Slice in half and wrap with plastic wrap. I made several for both The Sixth Grader and I for lunch this week—it’s a quick and healthy snack/lunch to grab, especially if you don’t have a lot of time. Enjoy!

Garden Wraps -- Epicurean Vegan

Ready to grab and go!

Mustard Green and Cheeze Filo Pie

by

Mustard Green and Cheeze Filo Pie -- Epicurean VeganI’ve moved onto another obsession. Filo (or phyllo) dough. Oh my gosh . . . the possibilities! I veganized this recipe from Sunset magazine and after one bite, we quickly realized I should have doubled, if not tripled the recipe. My mind is going a mile a minute thinking of different ways to create filo pies, so expect more!

INGREDIENTS:
2 lbs mustard greens, chopped
1 Tbs olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 C vegan margarine, melted
6 sheets thawed filo dough, cut in half
1 C Daiya mozzarella

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

DIRECTIONS:
Steam the greens (may have to do in batches), then transfer to a large bowl of ice water. Drain and squeeze as much water out of the greens as possible. You’ll be left with a ball of damp greens, but just pull and shake apart.

Mustard Green and Cheeze Filo Pie -- Epicurean VeganPreheat oven to 375. In a bowl, stir greens with the olive oil, salt, and pepper. Butter an 8″ square baking dish and lay one filo square in bottom. You’ll have 2 edges that are a bit longer–that’s ok. Brush lightly with butter—this is where  you can brush those extra edges down and basically fold them over. Layer on another 5 pieces of filo, but alternate the directions that you lay them down, so that the excess edges are alternated each time. Butter each layer as you add it on.

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

Next, spread the greens on evenly, then the cheese.

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

Layer on the rest of the filo dough, buttering each layer like before. Then cut through all the layers into 9 pieces.

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

Bake for 40 minutes, or until the top is golden brown. Let cool 5-7 minutes before serving. You will love these—guarantee! Enjoy!

Mustard Green and Cheeze Filo Pie -- Epicurean Vegan

VARIATION: I’ve made this a couple of times using frozen spinach. I like Cascadian Farms brand which is boxed, but the spinach inside is kept in a sealed plastic bag—makes it easy to thaw. Drain and squeeze out the liquid and prepare the same way as the mustard greens. I often double it and make a 9×13 dish of it—the uncut phyllo dough sheets are perfect for this sized dish.

Mustard Green and Cheeze Filo Pie
 
Print
I've moved onto another obsession. Filo (or phyllo) dough. Oh my gosh . . . the possibilities! I veganized this recipe from Sunset magazine and after one bite, we quickly realized I should have doubled, if not tripled the recipe. My mind is going a mile a minute thinking of different ways to create filo pies, so expect more!
Author:
Ingredients
  • 2 lbs mustard greens, chopped
  • 1 Tbs olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ C vegan margarine, melted
  • 6 sheets thawed filo dough, cut in half
  • 1 C Daiya mozzarella
Directions
  1. Steam the greens (may have to do in batches), then transfer to a large bowl of ice water. Drain and squeeze as much water out of the greens as possible. You'll be left with a ball of damp greens, but just pull and shake apart.
  2. Preheat oven to 375. In a bowl, stir greens with the olive oil, salt, and pepper. Butter an 8" square baking dish and lay one filo square in bottom. You'll have 2 edges that are a bit longer--that's ok. Brush lightly with butter---this is where you can brush those extra edges down and basically fold them over. Layer on another 5 pieces of filo, but alternate the directions that you lay them down, so that the excess edges are alternated each time. Butter each layer as you add it on.
  3. Next, spread the greens on evenly, then the cheese.
  4. Layer on the rest of the filo dough, buttering each layer like before. Then cut through all the layers into 9 pieces.
  5. Bake for 40 minutes, or until the top is golden brown. Let cool 5-7 minutes before serving. You will love these---guarantee! Enjoy!
  6. VARIATION: I've made this a couple of times using frozen spinach. I like Cascadian Farms brand which is boxed, but the spinach inside is kept in a sealed plastic bag---makes it easy to thaw. Drain and squeeze out the liquid and prepare the same way as the mustard greens. I often double it and make a 9x13 dish of it---the uncut phyllo dough sheets are perfect for this sized dish.

 

Pasta with “Meat” Sauce

by

Pasta with "Meat" Sauce -- Epicurean VeganIt really doesn’t get much easier than this, especially when you’re short on time to make dinner. It was my night to host writer’s group, so I needed something quick to whip up. I used Boca Crumbles, but Field Roast makes an Italian “sausage” that I think would work nicely as well.

INGREDIENTS:
14-16oz pasta, cooked
1 jar spaghetti or marinara sauce
1 bag Boca Meatless Crumbles (use as much as you want–depending on how “meaty” you want it)
Vegan mozzarella, shredded
Optional: 6-8 mushrooms, sliced

DIRECTIONS:
I added the frozen  Boca Crumbles directing into the pan with the sauce, warming them together. I also added some sliced mushrooms and simmered everything for about 10-15 minutes. Top pasta with the sauce and cheese and you’re done! This is a great combination of carbohydrates and protein and perfect for the night before a hike or activity when you need some extra umph. Even for my morning run, I tend to go further, longer. Never a bad thing. Enjoy!

Feast On This!

by

So You Call Yourself an Environmentalist, huh?

Well, do you? What constitutes having that coveted, sought-after title? Is it recycling every week? Driving a hybrid? Unplugging all your appliances when not in use? Being a vegan? Many people believe that being a vegan is a prerequisite–World Watch did after all, conclude last year, that meat and dairy production contributes to 51% of the earth’s greenhouse gases.

Al Gore, isn’t a vegan. He’s not a vegetarian. But he is considered an environmentalist. Hell, he pretty much single-handedly got “global warming” on the map with his documentary, An Inconvenient Truth. He publicly acknowledged that being a vegetarian helps the environment, but he himself has not made that leap.

Any why stop with vegetarianism? Dairy production has its own impact on the environment, too, right? Some celebs touts themselves as environmentalists because they drive a Prius (or a hybrid Hummer) and are vegetarians…why not go the whole nine? Why doesn’t dairy get the same silent treatment from them?

Perhaps the term, environmentalist is just overused. Maybe we’re all environmentalists on some level because we each try to do something—recycle, carpool and use “green” light bulbs. I always bring my reusable grocery bags when I shop anywhere. Does that make me an environmentalist? (They sure make me look cool). Might I suggest changing the term to something more general like, earth friendly, environmentally aware, or earth conscious?

So what do you think? What makes an environmentalist? Is going vegan a must?

Soy Good News!

Is the soy debate finally settled? According to acclaimed author, researcher and physician, Dr. Neal Barnard, it is. Barnard concluded that not only is soy safe for men (prostate cancer) and women (breast cancer), but it may also reduce the risk of osteoporosis-related bone fractures and fibroids. In another study by the Journal for the American Medical Association, it was shown that 11 grams of soy protein reduced the the chances of breast cancer recurrence in women.

Source: VegNews

“The greatness of a nation. . . can be judged by the way its animals are treated.”

-Mahatma Gandhi

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice

by

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean VeganThis was one of those “clean-out-the-fridge” meals that despite the different flavors, meshed extremely well together. I had an abundance of fresh vegetables in the crisper (I swear they multiplied in there) and some baked tofu. Add some pilaf and there you go–an easy, satisfying and healthy meal.

INGREDIENTS:
Any veggies you want. I cut up (thickly): asparagus, red onion, green and yellow bell peppers, and mushrooms. If using potatoes, I recommend cooking them a bit first since they take longer to cook. Other ideas: zucchini, yellow squash, carrots, sweet potatoes, or brussel sprouts. I coated them with some olive oil, salt, pepper, dried thyme and dried rosemary.

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan2 pkgs Westsoy Baked Tofu, Italian Garlic & Herb flavor
1 C snow peas, cut into 1″ pieces
Near East brand Sesame-Ginger Pilaf

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Line a large baking sheet with foil and placed prepared vegetables on the pan and bake for about 20-25 mins. Potatoes can take about 40-45 mins. The rice took about 20 mins and in the meantime, I diced up the tofu and added it to a large skillet over medium heat and a tiny bit of olive oil. After a couple of minutes, I added the snow peas. Saute until tofu is golden brown. Enjoy!

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme