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Black Rice Salad with Craisins & Shiitakes

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Black Rice Salad with Craisins & Shiitakes -- Epicurean Vegan

Black rice, a.k.a forbidden rice, rarely gets the kudos it deserves. It’s full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slows down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it’s also a powerful immune-booster, so when you’re feeling sluggish and sick this winter, pile on the ‘shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.

INGREDIENTS:
1 C black rice
1/2 C wild rice mix (this is for variety, but feel free to just use more black rice)
2-3/4 C vegetable broth
1 Tbs olive oil
2 garlic cloves, minced
1 C onion, chopped
3-4 C sliced shiitake and white mushrooms
3 C fresh spinach, chopped
2 Tbs fresh sage, minced
1 Tbs fresh thyme, minced
1 tsp salt
1/2 tsp black pepper
1/4 C white wine
1/2 C Craisins
1/2 C pepitas

Black Rice Salad with Craisins and Shiitakes -- Epicurean Vegan

DIRECTIONS:
Combine the rice and vegetable broth in a large sauce pan; bring to a boil. Reduce the heat to low, cover, and let it simmer for 35-45 minutes, or until the liquid is absorbed. Meanwhile, in a large skillet over medium heat, heat the olive oil and garlic. Add the onion and cook until softened and translucent. Add the mushrooms and cook another 5-10 minutes, then toss in the spinach and add the white wine. Let the spinach cook down, then add the sage, thyme, salt, and pepper. Add the mushroom mixture to the cooked rice and fold in the Craisins and pepitas. Serve hot, warm, or cold. Enjoy!

Black Rice Salad with Craisins & Shiitakes
 
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Black rice, a.k.a forbidden rice, rarely get the kudos it deserves. It's full of antioxidants (that help prevent cardiovascular disease, protect against cancer, detox the body, and, reduce inflammation, and improve brain function) and anthocyanins phytochemicals that aid in reducing cholesterol. This powerful whole grain also slow down absorption of sugar in the blood to help prevent diabetes, and of course, its a fiber superstar. Now about those shiitake mushrooms . . . like black rice, this special fungi protects the heart, fights cancer, improves brain function, and reduces inflammation, it's also a powerful immune-booster, so when you're feeling sluggish and sick this winter, pile on the 'shrooms! This whole salad is full of tasty awesomeness and is perfect as a side dish or a take-to-the-office lunch.
Author:
Serves: 6-8
Ingredients
  • 1 C black rice
  • ½ C wild rice mix (this is for variety, but feel free to just use more black rice)
  • 2-3/4 C vegetable broth
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 C onion, chopped
  • 3-4 C sliced shiitake and white mushrooms
  • 3 C fresh spinach, chopped
  • 2 Tbs fresh sage, minced
  • 1 Tbs fresh thyme, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ C white wine
  • ½ C Craisins
  • ½ C pepitas

 

Lentil & Wild Rice Bowls with Steamed Veggies

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Lentil and Wild Rice Bowls with Steamed Veggies 2 -- Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Baked Tofu, Trader Joe'sDIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean Vegan

Lentils and Wild Rice Bowls with Steamed Veggies -- Epicurean VeganOnce everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies
 
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I love these types of meals, but I have to admit, I didn't know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they're simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You'll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you're in business.
Author:
Serves: 6-8
Ingredients
  • 4 C vegetable broth
  • 1 C green lentils
  • 1 C wild rice mix
  • 2 C red cabbage, chopped
  • 3 C mushrooms, quartered
  • 3 C kale, chopped
  • 2 large carrots, sliced into ¼" pieces
  • 1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
  • 4-5 green onions, sliced
  • ½ C Pepitas
  • Tahini-Curry Sauce
  • ½ C cashews
  • 2 garlic cloves
  • A 1-inch by 1-inch piece of fresh ginger
  • ⅓ C tahini
  • 1 can light coconut milk
  • 2 Tbs lime juice
  • 1-1/2 tsp salt
  • 1 Tbs yellow curry powder
  • 2 Tbs chia seeds
  • Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
Directions
  1. Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
  2. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
  3. Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
  4. Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

 

Kale & Wild Rice Casserole

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Kale & Wild Rice CasseroleI saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Kale & Wild Rice Casserole -- Epicurean VeganRemove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Kale & Wild Rice Casserole -- Epicurean VeganAdd the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
Kale & Wild Rice Casserole -- Epicurean VeganAt this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Kale & Wild Rice Casserole -- Epicurean VeganBake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole
 
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Author:
Serves: 6-8
Ingredients
  • 4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
  • 3 bunches of kale, torn into large pieces
  • 16-oz cremini mushrooms, quartered
  • 2 Tbs Earth Balance margarine
  • 4 cloves garlic, minced
  • 1 Tbs dried thyme
  • ¼ tsp nutmeg
  • ¾ tsp salt
  • ½ tsp black pepper
  • 5 Tbs flour
  • 1 C vegetable broth
  • ½ can coconut milk (I used lite)
  • ¼ C nutritional yeast flakes
  • ½ C Daiya mozzarella shreds
  • 1 Tbs olive oil
  • 1 large white onion, cut into thin slices
  • ½ C panko bread crumbs
Directions
  1. Start with the rice. Cook it according to package instructions.
  2. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
  3. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
  4. Add the kale to the mushrooms and sprinkle with the flour.
  5. Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
  6. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
  7. At this point, preheat the oven to 375 and grease a 9x13" pan.
  8. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
  9. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
  10. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
  11. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
  12. Bake uncovered for 25 minutes. Enjoy!

 

 

 

 

 

Wild Rice & Potato Stew with Field Roast

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Wild Rice and Potato Stew with Field Roast -- Epicurean VeganCan you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

rainchainINGREDIENTS:
2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

DIRECTIONS:
In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.

Wild Rice and Potato Stew with Field Roast -- Epicurean VeganLet it cook a few minutes longer until heated through, then enjoy! (Serves 6)
Wild Rice and Potato Stew with Field Roast -- Epicurean Vegan

Wild Rice & Potato Stew with Field Roast
 
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This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!
Author:
Serves: 6
Ingredients
  • 2 Tbs Earth Balance margarine
  • ½ large red onion (about a cup)
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 4 C vegetable broth
  • 1 C wild rice mix (I like Lundberg's Wild Blend)
  • 1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
  • 3 small red potatoes, peeled and diced (about 1-1/2 cups)
  • ½ C Tofutti sour cream
  • ¼ C almond milk
  • 3 Tbs flour
  • ¾ tsp Herbs de Provence
  • Salt and pepper, to taste
Directions
  1. In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes.
  2. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes.
  3. Add the diced potatoes and cook covered for another 20-25 minutes.
  4. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup.
  5. Season with the Herbs de Provence, salt, and pepper.
  6. Let it cook a few minutes longer until heated through, then enjoy!

Quinoa-Rice Salad with Tempeh and “Feta”

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Quinoa-Rice Salad with Tempeh and "Feta" -- Epicurean VeganWe had a fabulous July 4th holiday feast with great friends and family. Our friends made these incredible grilled vegetable sandwiches and an outstanding gazpacho! (recipe soon to come, for sure).

Quinoa-Rice Salad with Tempeh and "Feta" -- Epicurean VeganCold quinoa and/or rice salads tend to be ideal for outdoor get togethers, plus, being vegan AND gluten-free, makes it so everyone can enjoy. Granted, there was a lot of prep work for this salad, but you can save yourself some time by making certain things ahead of time. I love the different flavors in this salad, as well as the crunch from the nuts. I made quite a big batch, so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
1/4 C tamari
1 Tbs vegan Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu “feta”: (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
1/4 C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
1/2 C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
1/2 tsp salt

DIRECTIONS:
I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn’t, and I think the salad still turned out great, but it’ll bring out the flavors even more. We’ll start with the feta.

Tofu Feta -- Epicurean VeganSlice the tofu into 1/2″ slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn’t get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.

20130704_171252Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.

20130704_112510When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.

20130704_122131Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.

20130704_113419Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Quinoa-Rice Salad with Tempah and "Feta" -- Epicurean Vegan

Quinoa-Rice Salad with Tempeh and "Feta"
 
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Cold quinoa and/or rice salads tend to be ideal for outdoor get togethers, plus, being vegan AND gluten-free, makes it so everyone can enjoy. Granted, there was a lot of prep work for this salad, but you can save yourself some time by making certain things ahead of time. I love the different flavors in this salad, as well as the crunch from the nuts. I made quite a big batch, so feel free to halve the recipe for a smaller crowd.
Author:
Serves: 6-8
Ingredients
  • Salad:
  • 2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
  • 1 C quinoa (cooked in 1-1/4 C vegetable broth)
  • 1-1/2 C dried apricots, diced
  • 1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
  • 1 C fresh parsley, chopped
  • Tempeh + marinade:
  • 8-oz pkg. tempeh, cut into small cubes
  • ¼ C tamari
  • 1 Tbs vegan Worcestershire sauce
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tsp brown sugar
  • 1 garlic clove, minced
  • Tofu "feta": (adapted)
  • 1 14-oz pkg extra firm tofu, drained and pressed
  • ¼ C cashews
  • 2 Tbs olive oil
  • 1 tsp yellow or mellow miso
  • 2 Tbs reserved marinade (below)
  • Marinade:
  • 3 Tbs lemon juice
  • 5 Tbs white wine vinegar
  • 1-1/2 Tbs yellow or mellow miso
  • 1 tsp salt
  • 2 garlic cloves, minced
  • Dressing:
  • ½ C lime juice
  • 4 Tbs red wine vinegar
  • 4 Tbs olive oil
  • ½ tsp salt
Directions
  1. I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn't, and I think the salad still turned out great, but it'll bring out the flavors even more. We'll start with the feta.
  2. Slice the tofu into ½" slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn't get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.
  3. Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
  4. To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.
  5. When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.
  6. Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.
  7. Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Creamy Wild Rice Soup

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Creamy Wild Rice Soup -- Epicurean VeganColorado weather has been staying true to form, showing us just how schizophrenic it can be in the springtime. We’ve had 70 degree days and suddenly, we’re hitting the 20s and getting snow. Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it’s so easy. I have to say, this is probably one of my favorites—rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉

INGREDIENTS:
1 Tbs olive oil
3 cloves garlic, crushed or minced
2-3 celery stalks, sliced thin
1 medium onion, diced
7 C vegetable broth
1 C wild rice mix (I used Whole Foods 365 Everyday brand)
1 large russet potato, peeled and diced
1 carrot, grated
2 bay leaves
Salt and pepper
1 Tbs nutritional yeast
4 Tbs Earth Balance
6 Tbs flour (any variety)
2 C almond milk

Creamy Wild Rice Soup -- Epicurean Vegan

 

DIRECTIONS:
In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.

Creamy Wild Rice Soup -- Epicurean Vegan

Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.

Creamy Wild Rice Soup -- Epicurean Vegan

Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You’ll have a thick, batter-like consistency. Slowly add the almond milk—a little at time—and continue to stir until it is all incorporated and thickens. This shouldn’t take more than 8-10 minutes.

Creamy Wild Rice Soup -- Epicurean Vegan

Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!

Creamy Wild Rice Soup -- Epicurean Vegan

Creamy Wild Rice Soup
 
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Yesterday was one of those bone-chilling days which always makes me want to put on a pot of soup. I love experimenting with soups because it's so easy. I have to say, this is probably one of my favorites---rich, creamy, and flavorful. I was already told that I need to make it again soon, and the Eighth Grader actually took leftovers to school today for lunch. He never takes leftovers! After a warm up this weekend, we are expected to get some more rain/snow next week, so I just may have to make this again. Darn. 😉
Author:
Serves: 6
Ingredients
  • 1 Tbs olive oil
  • 3 cloves garlic, crushed or minced
  • 2-3 celery stalks, sliced thin
  • 1 medium onion, diced
  • 7 C vegetable broth
  • 1 C wild rice mix (I used Whole Foods 365 Everyday brand)
  • 1 large russet potato, peeled and diced
  • 1 carrot, grated
  • 2 bay leaves
  • Salt and pepper
  • 1 Tbs nutritional yeast
  • 4 Tbs Earth Balance
  • 6 Tbs flour (any variety)
  • 2 C almond milk
Directions
  1. In a large soup pot, heat the olive oil then add the garlic; cook 1 minute. Add the celery and onions and cook 3 minutes, or until they begin to soften.
  2. Add the broth, rice and bay leaves; bring to a boil. Reduce heat to medium-low, partially cover, and let simmer for 20 minutes. Add the potatoes and cook another 15 minutes, or until they soften, but are still a little firm. Stir in the carrots and nutritional yeast.
  3. Meanwhile, to make the roux, melt the Earth Balance in a medium pan over medium heat. Whisk in the flour, one tablespoon at a time. You'll have a thick, batter-like consistency. Slowly add the almond milk---a little at time---and continue to stir until it is all incorporated and thickens. This shouldn't take more than 8-10 minutes.
  4. Remove and discard the bay leaves, then slowly pour the roux into the soup and combine well. Reduce the heat to low and let it cook 3-5 minutes. Season with salt and pepper and enjoy!

 

Quinoa and Rice Stir-fry with Cashews & White Beans

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Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganWhen I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.

 

INGREDIENTS:
1 C quinoa
1 box Long Grain Wild Mix
4 C vegetable broth, divided
2 C mushrooms, chopped
6 green onion, sliced
1 C cashews
1 15-oz can white beans, drained and rinsed
1 Tbs olive oil
3 garlic cloves, minced
1/2 C white wine
1 C fresh parsley, chopped
Salt and pepper, to taste

DIRECTIONS:
Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.

Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganStart the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside. In the same skillet,  heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.

Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganStir in the rice, quinoa, and white wine; saute 3 minutes.

Quinoa and Rice Stir-fry with Cashews & White Beans -- Epicurean VeganStir in the parsley and cashews and season with salt and pepper. Enjoy!

Quinoa and Rice Stir-fry with Cashews & White Beans
 
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When I want to create a quick and filling dinner, I usually reach for quinoa or rice. Mixed with veggies and nuts, it always makes a great meal and very handy leftovers. I threw in some white beans, too and ended up with a flavorful, protein-filled dish that is nearly gluten-free. The rice mix I used contained wheat, but you can sub in another variety to make it gluten-free.
Author:
Ingredients
  • 1 C quinoa
  • 1 box Long Grain Wild Mix
  • 4 C vegetable broth, divided
  • 2 C mushrooms, chopped
  • 6 green onion, sliced
  • 1 C cashews
  • 1 15-oz can white beans, drained and rinsed
  • 1 Tbs olive oil
  • 3 garlic cloves, minced
  • ½ C white wine
  • 1 C fresh parsley, chopped
  • Salt and pepper, to taste
Directions
  1. Start by getting the rice and quinoa going. In a medium saucepan, bring 1-3/4 C of the stock to a boil. Add the rice mix and seasoning packet, reduce heat, cover, and let simmer for 25 minutes.
  2. Start the quinoa about 15 minutes before the rice mix is done. In another medium saucepan, bring the remaining 2-1/4 C stock to a boil and stir in the quinoa. Reduce heat to low, cover and cook for 12-15 minutes.
  3. In a large skillet, toast the cashews over medium heat until they begin to brown; transfer to a boil and set aside.
  4. In the same skillet, heat the olive oil and garlic. Add the mushrooms, green onion, and white beans, and saute 5-7 minutes.
  5. Stir in the rice, quinoa, and white wine; saute 3 minutes.
  6. Stir in the parsley and cashews and season with salt and pepper. Enjoy!

Wild Rice and Blueberry Salad

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Wild Rice and Blueberry Salad -- Epicurean VeganThis recipe comes from Big Vegan cookbook and I thought, what a great combination of ingredients and flavors. The original recipe calls for raspberry vinegar, but after a long search at the grocery store, I found one bottle . . . for $5.99. The fact that I only needed 2 Tbs, and that I rarely come across recipes that call for this fancy vin, I decided to use rice vinegar. Besides, with the maple syrup, I wonder if the raspberry vinegar would make this salad a tad too sweet. Also, may I suggest you buy wild rice in bulk. I went to a regular grocery store (as opposed to Whole Foods, Vitamin Cottage) and they don’t have much in bulk. I picked up a small box of wild rice, but failed to notice (until I got home) that it’s only 4-oz. I needed 6 for this recipe. Who makes 4-oz boxes of rice?! Who needs only 4 ounces?! For 2.69 a box, I find it ridiculous that it’s under a cup of rice per box.

Wild Rice and Blueberry Salad -- Epicurean Vegan

This reminded me of the hilarious scene in Father of the Bride where Steve Martin loses it in the grocery store over hotdogs and hotdog buns. I think the people at the rice factory, got together with the people at the grocery store, and said, let’s make a small box of rice so that customers have to buy two boxes to reach a cup of rice, thus, leaving them with a little bit of rice left . . . Ok, it’s an exaggeration. Just outsmart the rice people and the grocery store people by buying wild rice in bulk.

Anyhow, this is an outstanding salad. I love the combination of flavors and is very simple to make. It’s got a unique sweet and tangy flavor and great for summer.

INGREDIENTS:
6-oz wild rice
1/4 tsp salt
1/4 C canola oil
2 Tbs raspberry (or rice) vinegar
2 Tbs maple syrup
1 C fresh raspberries
1 C fresh blueberries
2 stalks celery, chopped
3 large green onions, chopped

DIRECTIONS:
Bring 2 cups of water to a boil. Stir in the salt and rice. Let it cook anywhere from 25-45 minutes, or until the water is absorbed. Remove from the heat, cover and let it sit about 10 minutes. Transfer to a bowl and refrigerate until cooled. In a small bowl, whisk the oil, vinegar, and syrup together. It’ll get slightly thick.

Wild Rice and Blueberry Salad -- Epicurean Vegan

Combine the celery and green onions with the rice.

Wild Rice and Blueberry Salad -- Epicurean Vegan

Fold in the berries, then toss with the dressing. Enjoy!

Stuffed Portobellos and Steamed Bok Choy

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Stuffed Portobellos and Steamed Bok Choy -- Epicurean VeganPortobellos are such a versatile fungi.

They make great burgers, a main stir-fry ingredient, and of course, an ideal vessel for other veggies. I wanted to make something wheat and soy-free, which is tough as a vegan, but these really fit the bill. But what to have with them? Before, I would have served bread, but since I that’s out, I decided to steam some bok choy. By the way, you’ll be seeing more wheat and soy-free recipes (although I may use miso from time to time) on my blog, as I am working on eliminating these from my diet. Why? Well . . . you see, I have endometriosis, something I’ve had to deal with for the last seven years, and I’ve now opted to treat it with diet, herbs and acupuncture. Endo is an inflammatory disease, so processed flour aggravates it. It’s also said that estrogen feeds the disease, so there goes soy with its natural estrogen!

TMI? Sorry. I won’t go on about it, but I wanted to explain my reasoning for my decision and to also let other women know that it’s possible to live with endo and not rely on drugs and/or  surgery (at least, that’s my plan). Otherwise, I want to make clear that I have nothing against soy. In fact, it’s worth pointing out that Dr. Neal Barnard has determined that soy consumption is not only safe, but highly encouraged. Oh, and I want to make clear, I’m steering clear of wheat, not necessarily gluten. There’s a difference between the two, so fortunately, whole grains aren’t out of the picture for me, just processed wheat.

So, on to the recipes!

INGREDIENTS:
4 portobello caps, washed and stems and gills removed
1 box Near East Long Grain & Wild Rice Mix
1 small red onion, diced
1 small zicchini, diced
1/2 C fresh parsley, chopped
2 tsp olive oil
2 garlic cloves, minced
Salt and pepper, to taste
Vegan cheese shreds

DIRECTIONS:
Preheat oven to 350. Prepare the rice mix according to the package instructions. This will need to cook for 30 minutes. When the rice has about 6 minutes of cooking time left, heat the olive oil and garlic. Add the red onion and cook for about 3 minutes. Then add the zucchini and cook another 3 minutes or so.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Stir in the cooked rice and parsley; season with salt and pepper.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Place the portobellos upside down in a large baking dish. Sprinkle some Daiya cheese on the bottom and fill each mushroom cap evenly with the rice mixture, piling it high.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Pour a little water into the bottom of the pan. This will help steam the mushroom caps. Bake for about 15 minutes, then top with a little Daiya cheese and bake another couple of minutes.

While these are baking, I got started on the bok choy.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

I think this veggie is so underrated. Low in calories, this lightly sweet and crispy veggie is loaded with vitamins C and A as well as calcium. I cut up some mushrooms and together, steamed the veggies with some (soy-free) Earth Balance for about 7-9 minutes.

Stuffed Portobellos and Steamed Bok Choy -- Epicurean Vegan

Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

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Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean VeganI know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they’re well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow’s lunch.

INGREDIENTS:
4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
1/2 C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

DIRECTIONS:
In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.

Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean VeganIn a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt—just a few minutes. Stir in the cooked rice and pumpkin seeds.

Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean VeganPut a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers -- Epicurean Vegan

Wild Rice, Mushroom and Spinach Stuffed Peppers
 
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I know what you're thinking . . . stuffed peppers again?! But these are different---that's what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they're well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow's lunch.
Author:
Ingredients
  • 4 large bell peppers, tops and innards removed
  • 1-1/3 C wild rice mix
  • 3 C mushroom broth
  • ½ C pumpkin seeds, toasted
  • 2 tsp olive oil
  • 3 cloves garlic, minced
  • 2 C fresh spinach, torn
  • 1-1/2 C mushrooms, diced
  • 1-1/2 C vegan pepper jack, shredded
Directions
  1. In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.
  2. In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt---just a few minutes. Stir in the cooked rice and pumpkin seeds.
  3. Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

 

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