Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Cashew Spread

by

Cashew Spread -- Epicurean VeganI think I might be getting the hang of these nut cheeses. I thought I’d try my hand at making a cashew cheese spread and I love it! It’s perfect as a sandwich condiment, a cracker topper, or lathered on an apple slice. You can play with the flavors, but I like an herb-y kind of spread and I think you’ll like this one, too!

INGREDIENTS:
1 C raw cashews
1/4 C lemon juice
1 tsp garlic, minced
1 Tbs olive oil
1 tsp yellow miso
1 tsp onion powder
1 tsp dried chives
1/4 C cold water
1/4 tsp salt

DIRECTIONS:
Soak the cashews in a bowl of water for about an hour; drain and rinse. In a food processor, grind the cashews until fine. Add the rest of the ingredients and process until smooth.

Cashew Spread -- Epicurean VeganTransfer to an airtight container and chill for 3-5 hours. Makes about 1-1/2 cups. Enjoy!

Cashew Spread
 
Print
I think I might be getting the hang of these nut cheeses. I thought I'd try my hand at making a cashew cheese spread and I love it! It's perfect as a sandwich condiment, a cracker topper, or lathered on an apple slice. You can play with the flavors, but I like an herb-y kind of spread and I think you'll like this one, too!
Author:
Ingredients
  • 1 C raw cashews
  • ¼ C lemon juice
  • 1 tsp garlic, minced
  • 1 Tbs olive oil
  • 1 tsp yellow miso
  • 1 tsp onion powder
  • 1 tsp dried chives
  • ¼ C cold water
  • ¼ tsp salt
Directions
  1. Soak the cashews in a bowl of water for about an hour; drain and rinse. In a food processor, grind the cashews until fine. Add the rest of the ingredients and process until smooth.
  2. Transfer to an airtight container and chill for 3-5 hours. Makes about 1-1/2 cups. Enjoy!

Crock Cheez

by

Crock Cheez -- Epicurean VeganWhen I tell people I’m vegan,  a lot of them will say that they could probably give up meat, but cheese?! Are you kidding? They just can’t give up this coagulated, compressed, salty, melty product of milk. I can understand; back in the day, I was definitely a cheese-whore. But thanks to The Ultimate Uncheese Cookbook, I can go back to my cheese-whoring days of yore. If  you don’t already have this cookbook, run, walk, bike, drive (carpool, if you can), ride the bus . . . to the nearest locally-owned and operated (if possible) bookstore and buy it!  Either that, or visit me often, because rest assured, I will be making (and posting) every recipe from this cookbook throughout the coming months. I am amazed at how delicious (and easy!) these recipes are. I know . .  *eye roll* . . .there may be a few cheeze recipes that won’t fool you skeptics out there, but that’s okay, I’m aware that some fake cheese taste, well, fake. It’s gonna happen, but I’m finding that there are enough out there to make up for those few. This crock cheeze is absolutely amazing! It tastes incredible. The cookbook also list several different variations of this recipe that I will definitely try–watch out for those posts. 🙂  I made it shortly before dinner and I wanted to eat just that on crackers, but my family would have gone hungry . . . I don’t know that I would have shared.

INGREDIENTS:
1/2 lb (8oz) firm regular tofu, drained and pressed
3 Tbs nutritional yeast
2 Tbs Tahini or raw cashew butter (I used tahini)
2 Tbs lemon juice
1-1/2 Tbs light miso
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

I love Denver Tofu (not just because I live in Colorado) but because it really is outstanding.

DIRECTIONS:

Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes.

Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. This is a pretty important step, like with the Party Cheese Ball and the Cheddar and Sun-Dried Tomato Dip. The flavors really need a chance to mesh and mingle. That is, if you can wait that long. 🙂

Crock Cheez -- Epicurean Vegan

My Cure-All Vegetable-Miso Soup

by

Cure-All Vegetable-Miso Soup -- Epicurean VeganWell, curing colds is the idea. If anything, this soup is hearty and flavorful. It’s also packed  full of immune-boosting ingredients. The Husband was struck with a cold for two weeks, then after four days of wellness, got hit again. The Sixth Grader is now catching on to this cold business. I’m a firm believer that fresh fruits and vegetables are the best remedy for the cold. Unfortunately, the Husband didn’t load up on them when he was sick . . .hmmm. . . Twice, I did feel it coming on, and both times I ate a big bowl of steamed kale. Cold symptoms gone. I make the kale a regular thing for me now—at least three days a week and even for breakfast. So last night my sniffling, coughing guys were asking for me to make the colds go away, so to the kitchen I went and for a appetizer, I made them split an orange bell pepper, which is loaded with beta carotene, vitamin A and antioxidants.

INGREDIENTS:
4 C low-sodium vegetable broth
3 C water
2 C red potatoes, diced
1 large leek (loaded with Vitamin C, potassium, chromium and selenium)
2 tsp garlic, minced (also loaded with Vitamin C, potassium, chromium and selenium)
1 C carrots, sliced (get your beta carotene, Vitamin A and antioxidants)
2 C button or shiitake mushrooms, quartered (packed full of nutrients–long list–plus some fiber)
1 15oz can kidney beans, drained and rinsed (high in fiber and protein)
1/2 C yellow miso

Cure-All Vegetable-Miso Soup -- Epicurean Vegan

Optional: 1 C kale or spinach

DIRECTIONS:
Heat the vegetable broth and water in a large soup pot. Bring to a simmer. Add the potatoes, carrots and leeks. Cook about 10 minutes and then add the garlic and beans. Simmer again for another 8-10 minutes, or until the potatoes and carrots are soft, but still with a bit of a crunch. Stir in miso and mushrooms and simmer 5 minutes. It’s that easy!! Serve with a little extra love and it’s sure to cure colds! Enjoy!

Miso Tahini Dressing

by

Miso Tahini Dressing -- Epicurean VeganThis dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make.

INGREDIENTS:
1/4 C white, sweet miso
1/4 C tahini
1/3 C or more warm water

DIRECTIONS:
In a medium bowl whisk together the miso and tahini to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use. Enjoy!

Recipe source: Veganomicon

Sesame Tofu Sandwiches

by

Sesame Tofu Sandwiches -- Epicurean VeganI really love marinated tofu sandwiches. They’re easy to make, will last the whole week and it’s so simple to create your own marinades. I first came across this idea from Lauren Ulm of Vegan Yum Yum and her recipe for Smoky Miso Tofu Sandwiches. After making her recipe several times, I decided to changes things up and come up with my own marinade using some of my favorite ingredients.

INGREDIENTS:
1 lb extra-firm tofu
2-1/2 Tbs red miso
2 Tbs tamari
1/2 tsp toasted sesame oil
1/2 tsp minced garlic
1 Tbs brown rice syrup
About 1/8 C toasted sesame seeds
Avocado slices
Tomato slices
Spinach
Veganaise
Your favorite sandwich bread (I like to toast it)

DIRECTIONS:
Preheat oven to 400. Drain and press tofu. Meanwhile whisk together miso, tamari, sesame oil, garlic, and brown rice syrup. It makes about a cup. For a kick, add 1/8-1/4 tsp of cayenne to the marinade. Or try smoked paprika.

Slice pressed tofu into 13-18 slices. I wanted the tofu to be a little thick, so I got 13 slices out of this one. Line a baking sheet with foil. Brush one side of a tofu slice with the marinade and place it on the pan (marinaded side down) then brush the top. Repeat until all slices are covered. With 13 slices, I could layer it on pretty thick. Sprinkle with toasted sesame seeds and bake for about 15-20 mins, depending on how thick of slices you have. 17 mins worked great for mine.

Sesame Tofu Sandwiches -- Epicurean VeganAdd your favorite sandwich toppings. I toasted the bread, used some Veganaise, avocado slices, tomato slices and spinach. Try roasted red peppers, vegan cheese, sprouts, cucumbers, bell pepper…the list goes on.
Besides great for sandwiches, these baked tofu slices could be diced up for salads (green or pasta), tossed over cooked rice, or steamed vegetables or just to munch on.   Enjoy!

Sesame Tofu Sandwiches -- Epicurean Vegan

Miso Soup with Tofu and Baby Spinach

by

Miso Soup with Tofu and Baby Spinach -- Epicurean VeganThis soup has all my favorite ingredients! Mushrooms, spinach, tofu, green onion….It’s a very light soup that would go great with half a sandwich and is tasty, tasty, tasty! Plus, with prep and cook time, it was ready in about 25 minutes. This is great soothing soup–it’s the new chicken soup. Add or substitute your favorite ingredients like celery, leeks or shredded carrot.

INGREDIENTS:
6 C water
1 1/2 C baby spinach leaves, cut into thin strips
1/2 C thinly sliced mushrooms
3 Tbs minced scallions (about 3 large green onions)
1 Tbs Tamari or other soy sauce
1/3 C mellow white miso paste
4 oz extra firm silken tofu, drained and cut into 1/2″ dice

DIRECTIONS:
Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions, and tamari. Reduce heat to medium and simmer until the vegetables soften, about 3-6 mins. Reduce the heat to low. Place 1/4 cup of the soup mixture in a small bowl and add the miso, blending well. Stir the mixture back into the soup and add the tofu and simmer for 2 minutes, being careful not to boil. Serve hot. Serves 4. Enjoy!

Miso Soup with Tofu and Baby Spinach -- Epicurean VeganRecipe source: Vegan Planet

Smoky Miso Tofu Sandwiches

by

Smoky Miso Tofu Sandwiches -- Epicurean VeganI love sandwiches, but I typically don’t post any unless they are unique and out-of-this-world. This sandwich is just that! The baked tofu slices will keep in the refrigerator for a while for future lunches, snacks, pasta salads, etc. I end up making a batch every couple of weeks. When it comes to sandwiches, anything goes! Add your favorite ingredients. I like mayo, roasted red pepper, spinach, a Tofutti cheese slice. I sometimes substitute the roasted red pepper for tomato. My husband likes to add some balsamic vinegar. Just go for it!

INGREDIENTS:
1 block extra-firm tofu, drained and pressed
3 Tbs red miso
3 Tbs lemon juice
3 Tbs sugar
3 Tbs tamari or soy sauce
1 Tbs nutritional yeast
1/4 tsp Liquid Smoke flavoring
Your favorite sandwich bread

DIRECTIONS:
Preheat oven to 425. Wrap drained tofu in a few paper towels. (What I do is wrap in paper towels, place in/on a large dish or plate. Top with a plate and then stack 2-3 heavy cans on the plate. I press down just a little. I wait 5 mins then re-wrap tofu again in new paper towels and repeat. Works great.) Meanwhile, mix together the miso, lemon juice, sugar, tamari, yeast, and Liquid Smoke to make the marinade. Unwrap tofu and cut many thin, width-wise slices with a large knife. (Don’t use a serrated knife–you don’t want to saw your way through the tofu. I like it a bit thick and got 17 slices, but depending on how thick or thin you want it, you can get 20 slices.)

Smoky Miso Tofu Sandwiches -- Epicurean VeganI then line a large cookie sheet with aluminum foil. I brush one side of each tofu slice with the marinade, placing the brushed side down. Then I brush the other side. Let the slices absorb the mariade for 10 mins, then brush just the tops again. Bake for 20 mins (unless you go really thin with the slices–check after 10 mins). Remove from the oven and let the slices cool on the sheet. (I like them a bit warm.) The tofu should be darkened around the edges, but not burned.

Smoky Miso Tofu Sandwiches -- Epicurean VeganTo make a sandwich, I toast a couple slices of sour dough and add my favorite sandwich toppings! Here’s some suggestions:
roasted red peppers
spinach
vegan cheese slices
cucumber
tomato
avocado
sprouts
Dijon mustard
bell pepper
The ideas are endless. What your favorite sandwich ingredients?
I store the leftovers in a well-sealed container in the fridge. Dice up the slices for pasta salad, stir fry, rice, or just plain snack on it! Enjoy!

Smoky Miso Tofu Sandwiches -- Epicurean VeganRecipe source: Vegan Yum Yum

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme