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Quinoa with Sun-Dried Tomatoes & Zucchini

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Quinoa with Sun-Dried Tomatoes & Zucchini -- Epicurean Vegan

This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers—an ideal (and protein-packed) combo!

INGREDIENTS:
1/2 cup sun-dried tomatoes (not packed in oil–your choice)
1-1/2 cups low-sodium vegetable broth, divided
1 cup finely chopped red onion
3 cloves garlic, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quino
1 small zucchini, sliced, then quartered
1/2 cup roasted cashew pieces
2-4 green onions, thinly sliced

DIRECTIONS:
If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.

Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

Quinoa with Sun-Dried Tomatoes & Zucchini
 
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This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers---an ideal (and protein-packed) combo!
Author:
Ingredients
  • ½ cup sun-dried tomatoes (not packed in oil--your choice)
  • 1-1/2 cups low-sodium vegetable broth, divided
  • 1 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • ¾ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup uncooked quino
  • 1 small zucchini, sliced, then quartered
  • ½ cup roasted cashew pieces
  • 2-4 green onions, thinly sliced
Directions
  1. If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring ½ cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.
  2. Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

 

Vegetable-Barley Soup

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Vegetable-Barley Soup -- Epicurean VeganYes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I  needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

INGREDIENTS:
4 C vegetable broth
3-4 C water
1/3 C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
1/3 C light miso
1/3 C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
3/4 C almond milk

DIRECTIONS:
Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!

Vegetable-Barley Soup
 
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Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I've been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.
Author:
Ingredients
  • 4 C vegetable broth
  • 3-4 C water
  • ⅓ C pearled barley
  • 1 zucchini, sliced then quartered
  • 4 stalks celery, sliced
  • 2 C mushrooms, sliced/quartered
  • 3 medium carrots, sliced
  • 4 large green onions, sliced
  • ⅓ C light miso
  • ⅓ C sherry
  • 3 Tbs dried minced onion
  • 2 Tbs dried chives
  • 1 C fresh parsley, chopped
  • 1 tsp black pepper
  • ¾ C almond milk
Directions
  1. Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it's too thick. Stir in the parsley. Serve and enjoy!

 

Grilled Vegetable Fajitas

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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
 
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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!

Vegan King Ranch Casserole

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Vegan King Ranch Casserole -- Epicurean VeganKelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead.

Vegan King Ranch Casserole -- Epicurean VeganThe great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings—there’s no right/wrong way to make this casserole. Next time, I’ll add some guacamole or diced avocados on top, otherwise, it was perfect.

INGREDIENTS:
4 Boca Chicken Patties, slightly thawed and diced
1 large red bell pepper, diced
2 medium zucchini, sliced, then quartered
1 small onion, diced
2 tsp olive oil
12 corn tortillas, sliced into strips
1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
1 C fresh cilantro, chopped
1 tsp cumin
1/2 tsp cayenne
Salt and pepper
4 scallions, sliced
1 C black olives, sliced
3 Tbs Earth Balance
3 Tbs flour
1-1/4 C almond milk
1/4 tsp nutmeg
Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Vegan King Ranch Casserole -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Lightly spray a 9×13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started—it’ll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.

Vegan King Ranch Casserole -- Epicurean VeganMeanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.

Vegan King Ranch Casserole -- Epicurean VeganPour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There’s no rhyme or reason to this step—you can layer them down willy-nilly, just as long they evenly cover the bottom.

Vegan King Ranch Casserole -- Epicurean VeganPour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.

Vegan King Ranch Casserole -- Epicurean VeganRepeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Vegan King Ranch Casserole -- Epicurean Vegan

Vegan King Ranch Casserole
 
Print
Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn't find those---at least not the vegan ones. They make vegetarian ones, however. So I opted for Boca Chick Patties instead. The great thing about this recipe that Kelly pointed out, is that you can use your favorite vegetables and seasonings---there's no right/wrong way to make this casserole. Next time, I'll add some guacamole or diced avocados on top, otherwise, it was perfect.
Author:
Ingredients
  • 4 Boca Chicken Patties, slightly thawed and diced
  • 1 large red bell pepper, diced
  • 2 medium zucchini, sliced, then quartered
  • 1 small onion, diced
  • 2 tsp olive oil
  • 12 corn tortillas, sliced into strips
  • 1 C vegan shredded cheese (I used a mixture of pepper jack and cheddar)
  • 1 C fresh cilantro, chopped
  • 1 tsp cumin
  • ½ tsp cayenne
  • Salt and pepper
  • 4 scallions, sliced
  • 1 C black olives, sliced
  • 3 Tbs vegan margarine
  • 3 Tbs flour
  • 1-1/4 C almond milk
  • ¼ tsp nutmeg
  • Optional ingredients: Tofutti sour cream, salsa, avocados/guacamole
Directions
  1. Preheat oven to 400. Lightly spray a 9x13 baking pan with cooking spray; set aside. I recommend having all the ingredients chopped, shredded and measured before you get started---it'll just make things easier on you. In a large skillet, heat the olive oil. Add the bell pepper, zucchini, onion, and chick patties; cook 10 minutes. Stir in the cumin, cayenne, and cilantro.
  2. Meanwhile, in a small sauce pan, melt the margarine. Whisk in a tablespoon of flour to thicken it up. Gradually add the other two while whisking, forming a paste. Whisk in the milk and continue stirring over medium-high heat until it begins to thicken. Remove from heat and season with nutmeg, salt, and pepper.
  3. Pour a third of the sauce onto the bottom of the baking pan and spread as evenly as you can. Next, add a layer of tortilla strips. There's no rhyme or reason to this step---you can layer them down willy-nilly, just as long they evenly cover the bottom.
  4. Pour half of the vegetable mixture on top of the tortilla strips, then another layer of tortilla strips. I then drizzled another third of the sauce on top.
  5. Repeat layers once more and then top with the vegan cheese, scallions, and black olives. Bake uncovered for 30 minutes. Let it cool 5 minutes before diving into it. Enjoy with sour cream, salsa, and/or guacamole on top.

Breaded Zucchini and Rainbow Chard with Lentil Pilaf

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Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean VeganThis one’s a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn’t rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn’t planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf—packed with vitamins and protein, this meal will be a regular thing at my house.

INGREDIENTS:
12 stalks of rainbow chard
3 medium zucchini
3/4 C panko breadcrumbs
2 Tbs fresh thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbs olive oil + 1 tsp, divided
1-6.75 oz box Near East Lentil Pilaf

DIRECTIONS:

Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean VeganStart the pilaf—it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.

Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean VeganNext, chop up the chard—both stems and leaves. Transfer to a bowl. (It reminds me of that ribbon candy you see at Christmas time!)

Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean VeganCombine the panko, thyme, salt and pepper in a shallow bowl.

Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean VeganIn a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I’d start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.

Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean VeganOnce the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.

Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean VeganI added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you’d like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.

Breaded Zucchini and Rainbow Chard with Lentil Pilaf -- Epicurean Vegan

Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm….Enjoy!

Breaded Zucchini and Rainbow Chard with Lentil Pilaf
 
Print
This one's a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn't rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn't planning on hitting the grocery store until today. The rainbow chard wooed me with its fresh, vibrant colors. I used 3 of the 5 zucchinis I got and added some lentil pilaf---packed with vitamins and protein, this meal will be a regular thing at my house.
Author:
Ingredients
  • 12 stalks of rainbow chard
  • 3 medium zucchini
  • ¾ C panko breadcrumbs
  • 2 Tbs fresh thyme
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 2 Tbs olive oil + 1 tsp, divided
  • 1-6.75 oz box Near East Lentil Pilaf
Directions
  1. Start the pilaf---it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside.
  2. Next, chop up the chard---both stems and leaves. Transfer to a bowl
  3. Combine the panko, thyme, salt and pepper in a shallow bowl.
  4. In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I'd start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.
  5. Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.
  6. I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you'd like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.
  7. Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm....Enjoy!

Lasagna Roll-ups

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Lasagna Roll-ups -- Epicurean VeganThis is an easy twist on a classic. I’ve seen these done where you place the roll-ups on the side so the cute, frilly side of the noodle faces up, but I could just see things going wrong for me, so if you’re feeling brave, by all means, go for it!

INGREDIENTS:
My go-to tofu ricotta:
1 14-oz firm (or extra firm) tofu, drained and pressed
1/3 C nutritional yeast
1 C fresh basil
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2 Tbs lemon juice
1/2 C vegan mozzarella, shredded

The rest:
2 tsp garlic, minced
1 Tbs olive oil
18 lasagna noodles
3-1/2 C fresh spinach, chopped
2 small zucchini, sliced very thin
10 mushrooms, sliced very thin
8-0z vegan mozzarella, shredded
1 jar marinara sauce

DIRECTIONS:
Preheat oven to 350. Cook noodles for about 7-8 minutes. Make sure you don’t cook them all the way—it’ll be easier to use them if they’re very al dente. Crumble tofu into a food processor. Add nutritional yeast, basil, garlic powder, salt, pepper, and lemon juice.  Puree well. Transfer to a bowl and stir in the 1/2 cup of vegan mozzarella.

Lasagna Roll-ups -- Epicurean VeganIn a large skillet, heat the oil and garlic. Add the zucchini and cook 3-4 minutes. Add the mushrooms and cook just another 2-3 minutes.

Lasagna Roll-ups -- Epicurean VeganPut a thin layer of marinara on the bottom of a 15″ baking pan (I forgot to do this, but its no big deal). Use a spoon or rubber spatula to spread about 1-2 tablespoons of the ricotta mixture on a lasagna noodle. Next, layer on some spinach, zucchini mixture (only about 8-10 pieces) and a little cheese.

Lasagna Roll-ups -- Epicurean VeganCarefully roll up noodle and place in the pan.

Lasagna Roll-ups -- Epicurean VeganOnce all 18 noodles (one of mine was broken, so I have 17) pour the rest of the sauce over the rolls and sprinkle the rest of the cheese on top.

Lasagna Roll-ups -- Epicurean VeganCover with foil and bake 30 minutes. Uncover and bake another 3-5 minutes. Enjoy!

Vegetable Soft Tacos/Fajitas

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Vegetable Soft Tacos/Fajitas -- Epicurean VeganBetween school, tae kwon do practice, errands,  and well . . . life, I love meals that make themselves. Ok, well,  they don’t exactly make themselves, but pretty close.  I had lots of veggies to use up, so fajitas/tacos were perfect. I added lime juice and cilantro for a flavorful combination. I served them with some warmed refried beans topped with vegan cheese for some protein.

INGREDIENTS:
1 small summer squash, cut into 2″ pieces
1 small zucchini, cut into 2″ pieces
1/2 large onion, cut into 2″ pieces
1 red bell pepper, cut into 2″ pieces
1-2 Tbs olive oil
1 avocado, sliced
1-oz pkg fajita seasoning
1/8 C water
1/8 C lime juice
1 C fresh cilantro, chopped
Salsa
Vegan cheddar, shredded
Tofutti sour cream
Flour tortillas, warmed

DIRECTIONS:
In a large skillet heat the olive oil. Add the squash, zucchini, bell pepper, and onion.

Vegetable Soft Tacos/Fajitas -- Epicurean VeganSaute covered for about 15 minutes, stirring occasionally, until softened. Combine the fajita mix with the water and lime juice. Add to the vegetable mixture and combine well. Stir in the cilantro.

Vegetable Soft Tacos/Fajitas -- Epicurean VeganOn a warm tortilla, layer on some sour cream, veggies, avocado, salsa, and cheese. Enjoy!

Vegetable Soft Tacos/Fajitas -- Epicurean Vegan

Field Roast Sausage and Vegetable Hash

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Field Roast Sausage and Vegetable Hash -- Epicurean VeganWhen I began to make this, just throwing stuff together, I wasn’t planning on posting it, but then I tasted it and damn, I knew I had to share it. Even The Husband called it hands-down the best, most phenomenal breakfast burrito/hash he’s ever had. Wow. Now that my “chef-ego” is inflated, here you go:

INGREDIENTS:
2 Field Roast sausages, Italian flavor
3 small potatoes, peeled and diced
1 small green bell pepper, diced
1/2 a large onion, diced
1 small zucchini, sliced then quartered
1 C sliced mushrooms
2 Tbs olive oil
vegan cheddar, shredded
Flour tortillas, warmed
Garlic & Wine seasoning, to taste (So this is a blend that we got from The Melting Pot a million years ago and here’s what’s in it: salt, soya flour, garlic, sherry wine flavor, cracked pepper, select imported spices, citric acid, and parsley).

DIRECTIONS:
Saute the potatoes in the olive oil for about 10 minutes, or until they just  start to soften. Add the green pepper, onion, and zucchini. Over medium heat, cover and let saute for about another 10 to 15 minutes, or until soft. Season with the garlic blend and then add the sausage (I just tear it apart into small pieces) and the mushrooms. Season again with the garlic blend and cover another 4-5 minutes until the mushrooms are just softening.

Scoop some onto a warmed tortilla and add a little cheese. YUM! Enjoy!

Field Roast Sausage and Vegetable Hash -- Epicurean Vegan

Tempeh and Peanut Stir-fry

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Tempeh and Peanut Stir-fry -- Epicurean VeganThis is another quick meal to make when you’re short on time. You can substitute the soba noodles with rice if you’d like and add other ingredients such as bamboo shoots or Chinese snow peas.

INGREDIENTS:
1 pkg tempeh, diced
1 Tbs olive oil
1 med zucchini, sliced then quartered
1 red bell pepper, cut into large pieces
1/2 a med onion, cut into large pieces
8-10 mushrooms, quartered
1/2 C lightly salted peanuts
12-14 oz soba noodles or 2 C cooked rice
Sauce:
1 Tbs cornstarch
1/8 C water
1/2 C shoyu, tamari, or soy sauce
1 tsp mirin
1/2 tsp brown rice vinegar
1 tsp toasted sesame oil
1/4 tsp ginger
2 Tbs Hoisin sauce

DIRECTIONS:
Heat olive oil in a large skillet. In the meantime, cook the noodles or rice. Add the zucchini, tempeh, onion, and bell pepper to the pan and saute for about 15 minutes. Drizzle with a little mirin. While these are cooking, combine the cornstarch and water in a small bowl. In another small bowl, combine all of the sauce ingredients, then whisk the cornstarch mixture into the sauce mixture. Add the mushrooms to the skillet and cook just a few minutes–I don’t like shriveled mushrooms, so I always add them last. Stir in the sauce and the peanuts and combine well. Let it simmer a couple of minutes, then serve on the noodles or rice. Enjoy!

Zucchini Cakes with Herbed Cream Cheese

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Zucchini Cakes with Herbed Cream Cheese -- Epicurean VeganThe zucchini cakes are from my new favorite cookbook, The Vegan Table (thanks, sis)! and they’re wonderful! You can shred the zucchini in the food processor, but I found just grating it with an upright cheese grater worked just fine. I made about 22 or so cakes, but you can easily make larger ones–up to you. I decided to throw together the herbed spread with some sage as a garnish, but the cakes are delicious by themselves, too!

INGREDIENTS:
Zucchini cakes:
2-1/2 C peeled and grated zucchini (about 5 small-size zucchini)
2 Tbs Earth Balance, melted
1 C breadcrumbs, seasoned or plain
1/4 C minced yellow onion
1 tsp Old Bay Seasoning
1/4  tsp salt, or to taste
Ground black pepper, to taste
1/4 C all purpose flour
Canola oil, for frying
Herbed Cream Cheese:
4 oz Tofutti cream cheese
1 tsp garlic
1/2 tsp Italian seasoning
1/8 tsp salt
1/8 tsp onion powder
1 Tbs almond milk
Sage leaves

DIRECTIONS:
Spread zucchini on a kitchen towel, and roll up jelly-roll style. Twist towel to wring out as much liquid as possible. You may need to do this twice with two different towels. (This is very important to do, otherwise, the cakes will be too wet).

In a large bowl, combine zucchini and Earth Balance. Stir in breadcrumbs, minced onion, Old Bay Seasoning, salt, and pepper. Mix thoroughly to combine.

Zucchini Cakes with Herbed Cream Cheese -- Epicurean VeganCoat your hands in oil and shape mixture into patties. Coat each patty in flour. In a skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both sides. (About halfway through, I wiped out the skillet to remove some of the charred bits).

Zucchini Cakes with Herbed Cream Cheese -- Epicurean VeganTo make spread:
Combine all ingredients (except sage) with an electric mixer. Either using a spoon, or a pastry bag, put a dollop on each patty and garnish with a sage leaf.

Zucchini Cakes with Herbed Cream Cheese -- Epicurean Vegan

Enjoy!

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