Epicurean Vegan

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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!

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!

Vegan Scalloped Yams and Zucchini

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Vegan Scalloped Yams and Zucchini -- Epicurean VeganI found myself with several yams and sometimes, I don’t always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

INGREDIENTS:
2 large yams, peeled and sliced thin
1 small onion
1 med zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
1/4 C nutritional yeast
2 C almond milk
1/2 tsp salt
1/2 tsp black pepper
1 Tbs rosemary
1/4 C panko
Vegan cheddar shreds

DIRECTIONS:
Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Layer half of the yams into an 8″ baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Vegan Scalloped Yams and Zucchini -- Epicurean Vegan

Vegan Scalloped Yams and Zucchini
 
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I found myself with several yams and sometimes, I don't always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!
Author:
Ingredients
  • 2 large yams, peeled and sliced thin
  • 1 small onion
  • 1 med zucchini, sliced, then quartered
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 2-1/2 Tbs arrowroot
  • ¼ C nutritional yeast
  • 2 C almond milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 Tbs rosemary
  • ¼ C panko
  • Vegan cheddar shreds
Directions
  1. Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.
  2. Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.
  3. Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.
  4. Layer half of the yams into an 8" baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.
  5. Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. 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!

Chocolate Chip Zucchini Bread

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Chocolate Chip Zucchini Bread -- Epicurean VeganThis fabulous recipe is from Colleen Patrick-Goudreau’s The Joy of Vegan Baking. The original recipe doesn’t include the chocolate chips, but I thought it would be a great addition. Because of this, I reduced the amount of granulated sugar a little to 1-1/2 cups. That may seem like a lot of sugar still, but this recipe makes 2 loaves. Patrick-Goudreau also notes that you could reduce the oil (1 cup) by using 1/2 oil, 1/2 unsweetened applesauce. Either way, you won’t be disappointed with this delicious bread!

INGREDIENTS:
3 Tbs ground flax seed
1/2 C water
1 C canola oil
1 Tbs white distilled vinegar
2 C granulated sugar
2 C grated zucchini (about 1 medium zucchini)
2 tsp vanilla extract
3 C flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 C chocolate chips (Ghirardelli’s semi-sweet chips are vegan)
1/2 C chopped walnuts (optional)
1/2 C raisins (optional)

DIRECTIONS:
Preheat oven to 325. Lightly grease two 8x4x2″ loaf man, 4 mini loaf pans or 2 muffin tins. In a food processor, combine the flax meal and water and blend until thick and creamy. You can also an electric mixer (which I did). Add the oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla.

Chocolate Chip Zucchini Bread -- Epicurean Vegan

In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add the nuts, raisins, and/or chocolate chips, if using. I left out the nuts and raisins. Stir into the zucchini mixture. Divide the batter evenly into the two loaf pans (or pans of choice) and bake for 60-70 minutes. (40-45 mins for mini loaves; 30-35 for muffins).  Enjoy!

Chocolate Chip Zucchini Bread -- Epicurean Vegan

 

Chocolate Chip Zucchini Bread
 
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This fabulous recipe is from Colleen Patrick-Goudreau's The Joy of Vegan Baking. The original recipe doesn't include the chocolate chips, but I thought it would be a great addition. Because of this, I reduced the amount of granulated sugar a little to 1-1/2 cups. That may seem like a lot of sugar still, but this recipe makes 2 loaves. Patrick-Goudreau also notes that you could reduce the oil (1 cup) by using ½ oil, ½ unsweetened applesauce. Either way, you won't be disappointed with this delicious bread!
Author:
Ingredients
  • 3 Tbs ground flax seed
  • ½ C water
  • 1 C canola oil
  • 1 Tbs white distilled vinegar
  • 2 C granulated sugar
  • 2 C grated zucchini (about 1 medium zucchini)
  • 2 tsp vanilla extract
  • 3 C flour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp salt
  • 1 C chocolate chips (Ghirardelli's semi-sweet chips are vegan)
  • ½ C chopped walnuts (optional)
  • ½ C raisins (optional)
Directions
  1. Preheat oven to 325. Lightly grease two 8x4x2" loaf man, 4 mini loaf pans or 2 muffin tins. In a food processor, combine the flax meal and water and blend until thick and creamy. You can also an electric mixer (which I did). Add the oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla.
  2. In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add the nuts, raisins, and/or chocolate chips, if using. I left out the nuts and raisins. Stir into the zucchini mixture. Divide the batter evenly into the two loaf pans (or pans of choice) and bake for 60-70 minutes. (40-45 mins for mini loaves; 30-35 for muffins). Enjoy!

Breaded Zucchini with Bok Choy and Couscous

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Breaded Zucchini with Bok Choy and Couscous -- Epicurean VeganThis was fab-freakin’-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

INGREDIENTS:
1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 C egg-replacer powder + 1/8 C water
Olive oil

DIRECTIONS:
In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate–you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.

Breaded Zucchini with Bok Choy and Couscous -- Epicurean Vegan

Start the couscous about the same time. It’ll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.

Breaded Zucchini with Bok Choy and Couscous -- Epicurean Vegan

Zucchini actually cooks up pretty fast, so don’t worry if you have a few thick slices—they soften quickly. Keep the cooked slices warm under some foil until you’ve finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.

Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Breaded Zucchini with Bok Choy and Couscous
 
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This was fab-freakin'-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!
Author:
Ingredients
  • 1 large zucchini, sliced
  • 3 baby bok choy (about 8 stalks)
  • 1-1/2 C mushrooms, quartered or sliced
  • 1 box Near East Pearl Couscous
  • 2 C panko
  • 2 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ C egg-replacer powder + ⅛ C water
  • Olive oil
Directions
  1. In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate--you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.
  2. Start the couscous about the same time. It'll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.
  3. Zucchini actually cooks up pretty fast, so don't worry if you have a few thick slices---they soften quickly. Keep the cooked slices warm under some foil until you've finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.
  4. Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Zucchini and Field Roast Stuffed Peppers

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Zucchini and Field Roast Stuffed Peppers -- Epicurean VeganI feel a little guilty that I’m not participating in VeganMoFo this year. I was out of town the first couple days of October on a writing retreat and came back to a full plate of projects. October is just going to be a busy month. But a vegan’s gotta eat, so I’ll share new recipes when I can. (And no this isn’t a repeat post—we do love stuffed peppers around here). They’re simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.

INGREDIENTS:
3 large bell peppers, any color
1 Field Roast sausage, Mexican Chipotle flavor, crumbled
1-1/2 C zucchini, diced
1-1/2 C mushrooms, sliced
1/2 a large onion, diced
1/2 C fresh cilantro, chopped
1/3 C vegan cheddar, shredded
1 Tbs olive oil
1 tsp garlic, minced

DIRECTIONS:
Preheat oven to 375. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.

In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.

Zucchini and Field Roast Stuffed Peppers -- Epicurean Vegan

Evenly divide the stuffing amongst the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Zucchini and Field Roast Stuffed Peppers
 
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They're simple to make and ideal for fall. You can also stuff zucchinis, squashes, and eggplant, too.
Author:
Ingredients
  • 3 large bell peppers, any color
  • 1 Field Roast sausage, Mexican Chipotle flavor, crumbled
  • 1-1/2 C zucchini, diced
  • 1-1/2 C mushrooms, sliced
  • ½ a large onion, diced
  • ½ C fresh cilantro, chopped
  • ⅓ C vegan cheddar, shredded
  • 1 Tbs olive oil
  • 1 tsp garlic, minced
Directions
  1. Preheat oven to 375.
  2. Cut the tops off the peppers and clean out the innards. Place into a baking dish, preferably with high sides, and sprinkle a little bit of vegan cheddar on the bottom; set aside.
  3. In a large skillet, heat the olive oil and garlic. Add the zucchini, onion, and Field Roast. Cook until the zucchini and onion begins to soften, then add the mushrooms. Cook another 3-4 minutes, then stir in the cilantro.
  4. Evenly divide the stuffing among the 3 bell peppers. Bake for 22 minutes. Top with remaining cheese and bake for another 4-5 minutes. Enjoy!

Coq Au Vin Fondue and Dipping Sauces

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Coq Au Vin Fondue and Dipping Sauces -- Epicurean VeganThis is one of those meals that will make you wish you wore your elastic waistbands pants. It’s actually pretty easy to throw together because you can do a lot of the prep work ahead of time. So invite your friends over and don’t be shy, put on some sweatpants or yoga pants and sit down to a long evening of fondue!

INGREDIENTS:

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Coq Au Vin Fondue:
3-1/2 C vegetable stock
1/2 C Burgundy wine
1/2 C mushrooms, sliced
1 Tbs garlic, minced
2 green onions, sliced

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Cilantro-Yogurt Dip:
1 C soy yogurt
4 green onions, minced
1/4 C cilantro, chopped fine
2 tsp fresh ginger
1/4 tsp garlic powder
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sour Cream & Horseradish Dip:
1-1/4 C Tofutti sour cream
5 tsp prepared horseradish
2 Tbs lemon juice
2 Tbs red onion, chopped fine
1/4 tsp cayenne
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sesame-Soy Sauce:
1/2 C tamari
1/4 C rice wine vinegar
2 tsp toasted sesame oil
1 tsp agave
1 Tbs garlic, minced
1-1/2 tsp fresh ginger
1 green onion, sliced thin
1 Tbs sesame seeds, toasted
2 Tbs fresh chives, chopped

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Butter-Mustard Sauce:
1/2 C Earth Balance margarine
3 Tbs Dijon mustard
5 Tbs Worcestershire sauce

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

The rest:
Whole mushrooms
zucchini/yellow squash
asparagus
potatoes
bell peppers
broccoli


DIRECTIONS:
It’s best to make the dipping sauces ahead of time. The Butter-Mustard Sauce is served warm, so you can do that one last minute. To make the Cilantro-Yogurt Dip, combine all the ingredients and refrigerate. To make the Sour Cream Horseradish Dip, combine all ingredients and refrigerate. To make the Sesame-Soy Dipping Sauce, combine all ingredients and set aside. Refrigerate if not using right away. To make the Butter-Mustard Sauce, combine all ingredients in a small saucepan and melt together–takes only a few minutes.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

When you’re ready to eat, make the Coq Au Vin Fondue, by combining all the ingredients in a fondue pot and bring to a boil.

Divide the dipping sauces evenly among everyone.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan
The potatoes will take the longest, so it might be best to zap them in the microwave first, just to soften them a little. Everything else will take 3-5 minutes. Enjoy! (And you’ll know you’re done eating when you pass your fondue forks over to The Husband who will most likely continue to eat for another 45 minutes)!

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Raw Alfredo with Zucchini Noodles from Vegangela

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Raw Alfredo with Zucchini Noodles from Vegangela -- Epicurean VeganI saw this recipe from Angela at Vegangela earlier this week, and it’s all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!

INGREDIENTS:
4 medium zucchinis
1 C raw cashews
3/4 C water
1 tbsp lemon juice
1/4 tsp nutmeg
1 tsp thyme
2 garlic cloves, minced
salt & pepper, to taste
1 Tbs light miso paste (optional)
2 Tbs nutritional yeast (optional)
Fresh basil (optional)

DIRECTIONS:
Soak the cashews for minutes in water. While that’s going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.

Raw Alfredo with Zucchini Noodles from Vegangela -- Epicurean Vegan

Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.

Raw Alfredo with Zucchini Noodles from Vegangela -- Epicurean Vegan

You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!

Raw Alfredo with Zucchini Noodles from Vegangela
 
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I saw this recipe from Angela at Vegangela earlier this week, and it's all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!
Author:
Ingredients
  • 4 medium zucchinis
  • 1 C raw cashews
  • ¾ C water
  • 1 tbsp lemon juice
  • ¼ tsp nutmeg
  • 1 tsp thyme
  • 2 garlic cloves, minced
  • salt & pepper, to taste
  • 1 Tbs light miso paste (optional)
  • 2 Tbs nutritional yeast (optional)
  • Fresh basil (optional)
Directions
  1. Soak the cashews for minutes in water. While that's going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.
  2. Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.
  3. You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!

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