Epicurean Vegan

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Coconut-Lemon Bundt Cake

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Coconut-Lemon Bundt Cake -- Epicurean VeganThis cake from Veganomicon, is incredibly easy to make, but most importantly, it’s moist and delicious! It’s a great dessert to throw together when you don’t have a lot of time on your hands, but need a dessert quick.

INGREDIENTS:
1-1/2 C granulated sugar (I reduced it to 1 cup)
2/3 C canola oil
1 (14-oz) can coconut milk
1/4 C soy milk (I typically use almond milk)
1/4 C lemon juice
3 Tbs lemon zest
2 tsp vanilla extract
3 C flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 C shredded unsweetened coconut
A few tablespoons confectioners’ sugar

DIRECTIONS:
Preheat oven to 350. Lightly grease an 8 or 10″ Bundt pan. (A 10″ pan works best. Some readers have noted that the cake overflows in an 8″ pan.) In a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice, lemon zest, and vanilla. Stir to combine. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Stir to combine, then stir in the coconut. Pour batter into the Bundt pan, Bake 1 hour or until a knife inserted  through the cake comes out clean.

Coconut-Lemon Bundt Cake -- Epicurean VeganRemove from the oven and let cool for about 10 minutes, then place a cutting board over the cake pan, gently flip over and release the cake from the pan. Let cool completely. Once cooled, sift a sprinkling of the confectioners’ sugar over the tip. Slice, serve and enjoy!

Coconut-Lemon Bundt Cake -- Epicurean VeganRecipe source: Veganomicon

Vegan White Sauce and Pasta

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Vegan White Sauce and Pasta -- Epicurean VeganThis is probably my favorite vegan white sauce—it doesn’t taste fake and I think even non-vegans would have a tough time complaining about this one. It’s simple to make and versatile. I added diced mushrooms, but feel free to add other veggies, or just serve it plain over pasta. I like to serve it with a little sprinkle of Daiya cheese and I made garlic toasts out of leftover buns—a great meal!

INGREDIENTS:
1/4 C Earth Balance
1/2 C minced shallots
3 Tbs all-purpose flour
1 Tbs dry white wine
1 C vegetable broth
2 C unsweetened soy milk
Dash ground nutmeg
1 bay leaf
Salt and ground white pepper

DIRECTIONS:
I recommend having all the ingredients measured out and ready to go–it’ll be a lot easier. In a medium sauce pan, heat the margarine over medium heat. Add the shallot and cook until softened, about 4 minutes. Do not brown. Stir in the flour until it is absorbed. Stir in the wine, broth, soy milk, nutmeg, and bay leaf and cook, stirring until thickened, about 5 minutes. (For me, after about 12 minutes it had not thickened, so I resorted to ever-trusty tablespoon of cornstarch and 1/4 C of broth mixture–worked immediately). Remove the bay leaf and discard. Here, the recipe says to transfer to a food processor or blender and blend until smooth, which baffled me since the sauce was pretty smooth already. If the shallots weren’t minced finely enough, I could understand, but after thinking about it, I opted to not have to clean the food processor, too. Maybe something spectacular was to happen and I missed out, but I decided to take my chances. It turned out great. I added about 1-1/2 C of diced mushrooms and removed from the heat. Season with salt and white pepper to taste.

Vegan White Sauce and Pasta -- Epicurean VeganDuring all this, I cooked up some fettuccine and made up some garlic toast with some leftover sandwich buns by spreading them with some Earth Balance, sprinkling on some garlic salt and Daiya mozzarella cheese. Under the broiler for about 2-3 minutes, they came out great. Enjoy!

Recipe source: 1000 Vegan Recipes

Feast On This!

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Lab-Grown Meat: Would You Eat it?

Many vegetarians are rejoicing, others. . .not so much. It’s like something out of Star Trek, but it’s not. Lab-grown meat could be available to consumers by 2014, but PETA offered $1mil to the first company to develop this “Franken-chicken” that would have the same taste and texture as the real bird by 2012. Holland researchers have actually cultured pork meat from a sample of muscle cells taken from a live pig. Researchers are claiming that they can produce the same amount of flesh from the cells of just one live animal.

I want to know how they pick the person to taste test their creations–draw straws?

Considering that the meat is still derived from animals, will it still be cancer-licious?  What exactly will be different? (Besides where it comes from)?. . .There are still many unanswered questions regarding lab meat, but would you eat it? Are you anxiously awaiting when you can throw a steak on the barbie?
Source: VegNews

China Trades Tofu for Meat

Did you know that China is the top dog when it comes to meat production? They’re the largest producer of it in the world. Meat moguls like Tyson Foods can take the credit for that.

What’s interesting is that we can watch how animal products have and are affecting an entire country–right before our eyes. It’s like observing a sociology experiment. So why the switch to meat and dairy? Obviously, it’s more readily available than it was just twenty years ago, but researchers say that the Chinese view animal-based foods as not only a status symbol, but a source of protein they never had before.

But guess what? They’re getting fat. China is experiencing increases in obesity, cardiovascular disease, and diabetes. Osteoporosis is also becoming a major health concern for the Chinese since the disease is linked to increased levels of animal consumption.

Not only is China’s health a concern, but their reliance on animal products can affect the entire planet. When every 5th person in world is Chinese and consuming meat and dairy, it could have a major impact on the environment–that’s the worry of many scientists.

It certainly is something to think about—and watch.
Read the full article in the March/April 2010 issue of VegNews

If slaughterhouses had glass walls, everyone would be a vegetarian.

–Paul McCartney

Field Roast Marsala

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Field Roast Marsala -- Epicurean VeganI’m in love with Field Roast. I’m in love with those who make this miracle “meat.”They seem to know a thing or two about being a vegan–they’re brilliant. This recipe is roughly the same as the Seitan Marsala but I made a couple of changes, like using brown rice flour instead of all purpose flour. Brown rice flour makes a more crispy texture and is naturally gluten-free.

INGREDIENTS:
1- 1 lb Celebration Field Roast
1/4 C brown rice flour
1/4 tsp dried marjoram
1/8 tsp salt
1/8 black pepper
1-1/2 C mushrooms, quartered
1/2 C sliced green onion
2 Tbs Earth Balance margarine
1/4 C vegetable broth (plus extra for thickening)
1/4 C Marsala or dry sherry
Cornstarch
Olive oil, for sauteing
(optional): 1 can quartered artichoke hearts

Field Roast Marsala -- Epicurean Vegan

DIRECTIONS:
Slice the Field Roast into about 10 slices. Stir together flour, marjoram, salt and pepper. Lightly press Field Roast slices into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the slices in the olive oil. Saute until brown on all sides–about 3 minutes or so.  The roast is already cooked–its just a matter of heating it through and browning it. Remember, the brown rice flour will make it crispier.

Field Roast Marsala -- Epicurean VeganAdd the mushrooms, green onions, vegetable broth, Marsala or sherry and the margarine. Cook uncovered for about 2-3 minutes, until the sauce thickens, stirring occasionally.

Field Roast Marsala -- Epicurean VeganThis is where you may need to mix up about a tablespoon of cornstarch with a 1/4-1/2 cup of vegetable broth to thicken the sauce. Serve over rice or pilaf and enjoy!

Product Review: Barry’s Bakery French Twists

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I picked up a box of Barry’s Bakery French Twists on a whim–was looking for a quick little dessert for a get together. For about $3.89 you get roughly 10 twists and can choose from 5 different flavors (I chose Wild Raspberry). They were delicious! They’re made with layers of crispy, cinnamony puff pastry and with about 30 calories per twist (snack-size) they’re Watch Watcher’s approved. Approved or not, I’ll eat ’em!

They have no eggs, cholesterol, butter, yeast or dairy! However, they do have high gluten flour, so they’re not for everyone. Ingredients: High gluten wheat flour, soy oil, palm oil, beet sugar, cinnamon, salt, and natural raspberry flavor.

If you’re looking for a nice cookie to serve with tea, these are perfect—I’m looking forward to trying their other other varieties. Check out their site for more information.

Baked Mac and Cheese

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Baked Mac and Cheese -- Epicurean VeganI made this recipe before and it was all right—I knew it had potential, so I made it again, but this time, I made a few changes and I really love how it turned out. The original recipe was just a little too dry for my taste but I’ll post that recipe with what changes I made. Overall, it’s a great basic recipe for vegan mac and cheese so it was easy to tweak.

INGREDIENTS:
5 C water, divided (I used more water…had to use more pasta)
3/4 C nutritional yeast
1/4 C pine nuts
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 Tbs fresh parsley
1 tsp pepper
1 Tbs soy sauce (I used 2 Tbs almond milk instead)
1 C uncooked pasta (This seemed way to little for the 4 servings it says it makes–I used 4 cups and didn’t even need to make more sauce)
3 Tbs olive oil
1/4 C flour
3/4 C breadcrumbs (I used about 1/8 of a cup)
I added 1/2 C Tofutti sour cream, 1/2 C shredded vegan cheddar cheese,  and 1/2 tsp of turmeric.
(This is great vegan comfort food–especially considering we got snowed on again–it’s mid-May)!


DIRECTIONS:
Preheat oven to 400. In a large pot, bring 5 cups of water to a boil (you’ll need more if using more pasta). While water is boiling, in a blender (or food processor) combine nutritional yeast, pine nuts, onion powder, garlic powder, salt, parsley, pepper, and turmeric until blended. Add remaining 1 cup of water and soy sauce (or almond milk) and blend. Add pasta to boiling water. In a large pan over medium heat, heat oil. Add flour and stir constantly to remove lumps. Pour in blended mixture and stir until a desired consistency is reached. (This actually happens pretty quick, so you could easily do this step after the pasta is already cooked). Remove from heat. (This is where I stirred in the sour cream and cheddar cheese). Strain pasta and pour into pan of cheesy sauce and stir to combine. Transfer to a oven-safe dish, top with breadcrumbs and bake 10 minutes. Enjoy!

Baked Mac and Cheese -- Epicurean VeganRecipe source: VegNews

“Bacon” and Water Chestnuts

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"Bacon" and Water Chestnuts -- Epicurean VeganThis is one of my most favorite appetizers and is originally made with real bacon, but ick…no more! So I used tempeh bacon and Smart Bacon from Lifelight. I loved this alternative and I’m so excited that the appetizer that my mom makes every Christmas can be made vegan!

INGREDIENTS:
2 cans whole water chestnuts, drained
1 pkg tempeh bacon or 1 pkg Smart Bacon or 1/2 of both
1/2 C ketchup
1/2 C granulated sugar

DIRECTIONS:
Preheat oven to 375. If using tempeh bacon, cut each slice into 1″ pieces. Toothpick a water chestnut and attach a piece of tempeh bacon under it. Sometimes the tempeh fell apart, so I think it might work better placing the tempeh on the top of the water chestnut. Place in a 8×8″ pan. If using Smart Bacon, slice length-wise and wrap the water chestnut with it, securing it with a toothpick. You can also halve the slice, so using a quarter of the whole entire slice. Make sense?

"Bacon" and Water Chestnuts -- Epicurean VeganCombine the ketchup and sugar together in a bowl. Spoon about 1/2 tsp of sauce over each water chestnut.

"Bacon" and Water Chestnuts -- Epicurean VeganBake 40-45 minutes and enjoy. . . I guarantee you will!

"Bacon" and Water Chestnuts -- Epicurean Vegan

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!

Vegetable Chow Mein

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Vegetable Chow Mein -- Epicurean VeganThis is a pretty quick dish to throw together and served with some vegetable spring rolls, it makes the perfect meal. I used buckwheat soba and chow mein noodles from O’Hana House—fully cooked and vegan. They come with two 6-oz packages, so I combined one of each variety. They only boil for about 2 minutes and the leftover (unopened) packages will keep in the fridge for a while. Other ingredients to try: diced up tofu, celery, bell pepper, and/or cabbage.

INGREDIENTS:
12-oz buckwheat soba or chow mein noodles, fully cooked
4 Tbs soy sauce
3 tsp sesame seed oil
2 Tbs rice vinegar
1 tsp ginger root, grated
1/2 tsp sugar
2 tsp garlic, minced
1 can bamboo shoots, chopped
1 can water chestnuts, chopped
1/2 C cashews, coarsely chopped
1/2 C snow peas, cut into 1/2″ pieces
3 green onions, sliced thin
3-4 mushrooms, diced
1 Tbs olive oil

DIRECTIONS:
In a small bowl, combine soy sauce, sesame seed oil, rice vinegar, sugar, and ginger; set aside.  In large skillet, heat oil and garlic over high heat for 1 minute. Add the bamboo shoots, water chestnuts, and snow peas for about 4-5 minutes. Add the mushrooms and green onions and cook another 4 minutes. In the meantime, boil the noodles according to package instructions–about 2 minutes. Add sauce and cashews to the skillet and mix well with the veggies. Drain the noodles and add to the skillet mixture, stirring well to combine. Enjoy!

Vegetable Chow Mein -- Epicurean Vegan

Feast On This!

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So You Call Yourself an Environmentalist, huh?

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

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

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

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

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

Soy Good News!

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

Source: VegNews

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

-Mahatma Gandhi

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