mushrooms Archives - Epicurean Vegan

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

January 26, 2017 by Epicurean Vegan

I’m so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it’s well worth it!

INGREDIENTS:
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
3/4 tsp salt
1/4 C water
1/4 C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
1/2 C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.

To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Place onto a baking sheet.

Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don’t plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.

Come mealtime, the process goes pretty quickly, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.

Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer the raviolis to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.

Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

I'm so excited to share this recipe with all of you! My love of egg-less wonton wrappers has sparked some new recipe ideas and this one is not only delicious, but super easy as well. The official title of this dish is Spinach-Mushroom-Leek Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce and Topped with Tomatoes and Vegan Parmesan. A little long, so I had to shorten it. This is best made ahead of time, but I assure you, it's well worth it!

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, sliced and diced small
3 C cremini mushrooms, diced small
2 bunches of fresh spinach, chopped
Salt and pepper, to taste
60 eggless wonton wrappers
Lemon-Cashew Cream
1 C cashews
1 garlic clove
1 tsp apple cider vinegar
¾ tsp salt
¼ C water
¼ C lemon juice
Butter-Garlic Sauce
6 garlic cloves, minced
1 C vegetable broth
1 lb vegan margarine
½ C fresh parsley, minced
The rest
2 tomatoes, diced
Vegan Parmesan
Toasted pinenuts, toasted (optional)

Directions

In a large skillet, heat the olive oil and add the garlic; cook for 1 minute, then add the leeks. Cook until softened and start to brown. Add the mushrooms and cook another 2-3 minutes.
Fold in the spinach and cook just another 1-2 minutes, or until the spinach begins to wilt. Remove from heat and let cool a little. To make the cashew cream, I usually soak the nuts in hot water for 2-3 hours beforehand. Drain them, then add them to the food processor with the rest of the Lemon-Cashew Cream ingredients. Blend for several minutes until smooth. I then transferred the sauce to a squeeze bottle.
To assemble the raviolis, have a small dish of water nearby and place a wonton wrapper on a cutting board. Squeeze or dollop some cashew cream on top, then add 2 to 2-1/2 tablespoons of the spinach mixture on top in the center, being sure to leave plenty of edge space. Next, dip your finger in water and run it along each edge of the wonton. Place another wonton wrapper on top, sealing each edge one at a time. Gently press the edges to ensure a tight seal.
Place onto a baking sheet.
Repeat the process until your have use all of the filling (about 30 raviolis). Place uncovered in the freezer. If you don't plan to cook these within 6 hours, place the frozen raviolis in a Ziploc bag.
Come mealtime, the process goes pretty quick, so start by making the Butter-Garlic Sauce. In a medium saucepan, bring the garlic and vegetable broth to a boil. Reduce heat and let it simmer for 5 minutes. Add the margarine a bit at a time and whisk it in before adding more. Keep the sauce warm while you prepare the rest of the meal.
Bring a large pot of water to a boil and preheat the broiler to high. Lower the heat on the water to and add 4-5 raviolis at a time to the pot. Let cook for 1 minute, then use a slotted spoon or spatula to transfer to a large baking sheet. Once the baking sheet is full (try not to let the raviolis touch), place until the broiler for about a minute, or until they begin to brown.
Stir the parsley into the garlic sauce. To serve, place 1-3 raviolis on a plate, stop with garlic sauce, vegan Parmesan, tomato, and if using, toasted pinenuts. Enjoy!

Creamy Mushroom & Spinach Soup

January 3, 2017 by Epicurean Vegan

It’s hard to beat a comforting, savory soup on a cold night. It’s also great when it doesn’t take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!

INGREDIENTS:
6 small russet potatoes, diced (about 4 C)
4-5 C vegetable broth
16-oz cremini mushrooms, sliced
1 bunch spinach, chopped small/fine
1 can lite coconut milk
1/2 tsp thyme
1/4 tsp rosemary
3/4 tsp Herbs de Provence
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced
3 green onion or one bunch of chives, chopped

DIRECTIONS:
In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender. Add half of the sliced mushrooms and about 2/3 of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.) Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic. Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning. Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

Creamy Mushroom & Spinach Soup

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

It's hard to beat a comforting, savory soup on a cold night. It's also great when it doesn't take a lot of time to make, so this is perfect for a snowy weeknight. I served this with a side Caesar salad which paired together beautifully!

Author: Epicurean Vegan

Serves: 4-6

Ingredients

6 small russet potatoes, diced (about 4 C)
4-5 C vegetable broth
16-oz cremini mushrooms, sliced
1 bunch spinach, chopped small/fine
1 can lite coconut milk
½ tsp thyme
¼ tsp rosemary
¾ tsp Herbs de Provence
½ tsp salt
¼ tsp black pepper
2 garlic cloves, minced
3 green onion or one bunch of chives, chopped

Directions

In a large soup pot, bring the broth to a boil and add the potatoes. Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.
Add half of the sliced mushrooms and about ⅔ of the canned coconut milk. Use an immersion blender to puree the soup to your desired consistency. (I mostly pureed it, but left just a few chunks.)
Season with the thyme, rosemary, Herbs de Provence, salt, pepper and garlic.
Stir in the rest of the mushrooms, along with the spinach and remaining coconut milk. Add more broth if you feel it needs thinning.
Bring to a low simmer and serve individual servings topped with green onion or chives. Enjoy!

Kale & Wonton Soup

December 31, 2016 by Epicurean Vegan

Okay, I get it; those are some really ugly-looking wontons. I clearly need to work on my wonton-making skills. Maybe they’re more like dumplings. If I called them dumplings would that have been better? Well, wontons . . . dumplings . . . they taste amazing. I got an instant “Oh, hell yeah,” after The Husband took one bite. In fact, he said this soup rivals his all-time favorite dish: tacos. The broth alone got some noteworthy accolades. Despite my obvious lack of wonton origami, they are actually super easy to make. (I have to give myself points for the fact that my “wumplings” stayed together!) In fact, they’re such a breeze to make, you can whip up a batch, store them in the freezer, and drop them into a simple broth whenever the mood strikes. This soup is ideal for someone who is feeling under the weather; the kale and mushrooms are immune-boosting superstars. So regardless if you make wontons or dumplings . . . or wumplings, you’ll love this soup!

INGREDIENTS:
8 C water
2 tsp Better than Bouillon vegetable base
3 Tbs red miso
1 bunch lacinato (dinosaur) kale, chopped
1 bunch green onions, chopped or sliced
16-oz cremini mushrooms, diced fine
2 tsp sesame oil
2 Tbs tamari or soy sauce
1 tsp ground ginger
1 Tbs olive oil
2 garlic cloves, minced
30 wonton wrappers

DIRECTIONS:
Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.

In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I’m not sure where I went wrong in the process, but that’s okay, I’m still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don’t touch.
UPDATE: Look at my second attempt at making wontons! Much better!

Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don’t get saturated and fall apart.)

Kale & Wonton Soup

Okay, I get it; those are some really ugly-looking wontons. I clearly need to work on my wonton-making skills. Maybe they're more like dumplings. If I called them dumplings would that have been better? Well, wontons . . . dumplings . . . they taste amazing. I got an instant "Oh, hell yeah," after The Husband took one bite. In fact, he said this soup rivals his all-time favorite dish: tacos. The broth alone got some noteworthy accolades. Despite my obvious lack of wonton origami, they are actually super easy to make. (I have to give myself points for the fact that my "wumplings" stayed together!) In fact, they're such a breeze to make, you can whip up a batch, store them in the freezer, and drop them into a simple broth whenever the mood strikes. This soup is ideal for someone who is feeling under the weather; the kale and mushrooms are immune-boosting superstars. So regardless if you make wontons or dumplings . . . or wumplings, you'll love this soup!

Author: Epicurean Vegan

Serves: 6

Ingredients

8 C water
2 tsp Better than Bouillon vegetable base
3 Tbs red miso
1 bunch lacinato (dinosaur) kale, chopped
1 bunch green onions, chopped or sliced
16-oz cremini mushrooms, diced fine
2 tsp sesame oil
2 Tbs tamari or soy sauce
1 tsp ground ginger
1 Tbs olive oil
2 garlic cloves, minced
30 wonton wrappers

Directions

Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.
In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I'm not sure where I went wrong in the process, but that's okay, I'm still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don't touch.
Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don't get saturated and fall apart.)

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

December 19, 2016 by Epicurean Vegan

Well, I certainly didn’t mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can’t help it. But this recipe actually has lots of different elements than previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I’ve had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture–great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don’t have to miss out on the amazing health benefits of lentils.

Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak them overnight. If you don’t have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you’re ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorb all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer.

I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well.

All right, now that that’s out of the way, are we ready for the recipe?! I assure you, it’s worth the wait!

INGREDIENTS:
1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
1/3 C pepitas
1/2 C water (more if you’d like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
1/4 C fresh cilantro leaves
1 tsp agave
3/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
(For a little kick, add some chili powder)

DIRECTIONS:
As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.

Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms–usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
To make the dressing, toss everything in a food processor or blender and blend until smooth.

To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

Cook time

40 mins

Total time

40 mins

Well, I certainly didn't mean to take such a long break from blogging, but the fall turned out to be quite a busy time for me. I appreciate you sticking with me and I promise to post more regularly in the next few months. So of course, my new recipe would have something to do with lentils! Sorry, I can't help it. But this recipe actually has lots of different elements from previous lentil recipes. First, I finally got around to trying black lentils, a.k.a. Beluga lentils. I've had such a hard time finding this variety of lentils in the past, but came across them in the bulk section of Whole Foods. They are super delicious and retain a firm texture--great for soups, too. Now I get it; people often avoid lentils because of their gassy nature, but there are ways to significantly reduce the gas so you don't have to miss out on the amazing health benefits lentils are packed with. Lentils contain raffinose sugars and humans lack the enzyme required to break these sugars down. Because of this, the sugars release carbon dioxide and hydrogen . . . not a fun combo in your intestines. To make eating lentils a more enjoyable experience, you should soak lentils overnight. If you don't have time or forget, bring 12 cups of water and 1 cup of lentils to a boil, remove from heat, then cover. Let them sit for 2-3 hours. When you're ready to cook, drain and rinse the lentils and cook in 3 C of water or broth for 30-40 minutes. Keep in mind, the lentils are not supposed to absorbed all the liquid, so taste the lentils for doneness and drain them in a fine mesh strainer. I used the quick method when I prepared this dish. I also added about 1 Tbs of fennel, which not only added a unique flavor, fennel helps reduce the gas as well. All right, now that that's out of the way, are we ready for the recipe?! I assure you, it's been worth the wait!

Author: Epicurean Vegan

Serves: 4-6

Ingredients

1 C black (beluga) lentils
1 Tbs fennel seed
1 Tbs olive oil
3 garlic cloves, minced
2 medium leeks, chopped
1 8-oz can water chestnuts, chopped
4 C fresh spinach, chopped (salad size)
2-3 C white or cremini mushrooms, each cut into 4-6 pieces
Salt and pepper, to taste
Pepitas
Vegan Parmesan (optional)
Pepita-Tahini Dressing
⅓ C pepitas
½ C water (more if you'd like to thin the dressing)
2 Tbs tahini
2-1/2 Tbs grapeseed oil
1 Tbs apple cider vinegar
1 Tbs soy sauce or tamari
1 Tbs lime juice
¼ C fresh cilantro leaves
1 tsp agave
¾ tsp cumin
½ tsp salt
¼ tsp black pepper
(For a little kick, add some chili powder)

Directions

As mentioned above, pre-soak the lentils with the fennel seeds. When ready to cook, combine 3 cups of water or vegetable broth with the lentils and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes. Check for doneness. I like lentils to be tender, but still retain some firmness. Meanwhile, in a large skillet, heat the olive oil over medium heat and add the garlic. Saute for 2 minutes, then add the leeks; cook for 3-5 minutes, or until they begin to soften. Add the water chestnuts and cook another 5-7 minutes.
Next, add the mushrooms and spinach and saute over medium-low heat until the spinach begins to wilt. I tend to prefer not overcooking mushrooms--usually just enough to soften them a little. Once the lentils are drained, add them to the skillet and combine everything thoroughly.
To make the dressing, toss everything in a food processor or blender and blend until smooth.
To serve, top individual servings with some pepitas, dressing and vegan Parmesan. Enjoy!

Mushroom & Chard Stroganoff

September 26, 2016 by Epicurean Vegan

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it’s easy to veganize many “traditional foods,” and end up with a delicious meal–oftentimes, tastier than the original. You can also use whatever pasta you’d like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won’t be disappointed with this veganized classic.

INGREDIENTS:
16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
3/4 tsp salt
1/2 tsp black pepper
1/2 C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

DIRECTIONS:
Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large ones and left the smaller ones.)
Only saute for 3-5 minutes–just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a 1/4 C of water. Cover and steam until cooked down.

Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you’ll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly. Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.

Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Mushroom & Chard Stroganoff

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Creamy pasta with mushrooms? Enough said. This dish is traditionally made with egg noodles, but to heck with traditions! As vegans, we know that it's easy to veganize many "traditional foods," and end up with a delicious meal--oftentimes, tastier than the original. You can also use whatever pasta you'd like; I just happen to go with fettuccine. No matter which noodle variety you go with, you won't be disappointed with this veganized classic.

Author: Epicurean Vegan

Serves: 6

Ingredients

16-oz pasta
16-oz fresh mushroom caps
2 bunches of rainbow chard, chopped
1 Tbs olive oil
3 Tbs vegan margarine
3 garlic cloves, minced
4 Tbs flour
1-1/4 C vegetable broth
1 C soy creamer
1 tsp Dijon mustard
1 tsp Worcestshire sauce
¾ tsp salt
½ tsp black pepper
½ C fresh parsley, chopped
2 green onion, sliced
Vegan Parmesan, optional

Directions

Cook the pasta according to package instructions. In a large skillet, heat the olive oil and over medium heat, saute the mushroom caps. (I quartered the large one and left the smaller ones.)
Only saute for 3-5 minutes--just enough to soften them a tiny bit. Remove from the skillet and set aside. Next, add the chard along with a ¼ C of water. Cover and steam until cooked down.
Remove from the skillet and add to the mushrooms. Wipe out the skillet with a towel and add the margarine and garlic. Over medium heat, cook the garlic. Reduce the heat a bit and whisk in the flour; you'll get a thick paste. Little by little, add the vegetable broth, whisking as you go. Add the Worcestershire sauce, Dijon, salt, and pepper. Next, add the soy creamer a little at a time, allowing the sauce to thicken slowly.
Drain any excess liquid from the mushrooms and chard, then add them back into the skillet with the sauce; over low heat, rewarm until heated through.
Top individual servings of pasta with the mushroom-chard mixture and top with parsley, green onion, and vegan Parmesan. Enjoy!

Quick & Easy Lentils with Spinach & Mushrooms

June 27, 2016 by Epicurean Vegan

As much as I love to cook, there are times when I want to spend as little time in the kitchen preparing a meal as possible. We’re busy—we’ve got places to go, things to do, people to see! And I’m guessing you’re the same way. Unfortunately, the Standard American Diet (SAD) has allowed us to spend practically no time in the kitchen preparing healthy meals, but rather digging into a greasy bag or a plastic container of some deli salad that’s been sitting all day.

Thankfully, I’ve discovered these ready-to-eat lentils from Trader Joe’s.

I think I paid $2.99 for this 1 lb 1.6-oz package that contains 5, 1/2 cup servings. First, let’s talk figures: We’re looking at 8 grams of fiber, 9 grams of protein, and 20% of your daily intake of iron—and that’s just in half a cup! Lentils contain no fat or cholesterol either. Even though lentils are high in carbs, that’s okay because whole grains gives us the slow and steady release of glucose that our bodies need to keep going. Plus, in case you haven’t heard . . . fiber is awesome. It helps control your weight because it adds volume to foods without a lot of calories so you feel fuller longer. It also helps stabilizes blood sugar so you don’t go from satisfied to ravenous in a matter of two hours.

Okay, are you convinced? Good.

Anyway, I threw this together in about 20 minutes. We had been out of town, so the fridge contents were sparse, but I was able to scrounge up some items. I also had some leftover Cilantro-Cashew Sauce in the freezer that I defrosted in some hot water. I sauteed some onion, mushrooms, and spinach, then topped these bowls with some pepitas and fresh chives. Check out THIS LIST of other sauces you could easily whip up in no time.

INGREDIENTS:
1 pkg. Trader Joe’s Ready-to-Eat lentils (in the produce section)
2 cloves garlic, minced
1 tsp olive oil
1 small onion, diced
2-3 C mushrooms, sliced
3-4 C fresh spinach, chopped
Salt and pepper
Juice from half a lime
Pepitas
Fresh chives, chopped
Sauce of your choice (see above)

DIRECTIONS:
In a large skillet, heat the olive oil and add the garlic; saute for 2 minutes over medium heat. Add the onion and cook 5-7 minutes, or until they soften and begin to brown. Add the mushrooms and cook 3-4 minutes. In the meantime, heat the lentils by making 3 slits in the bag and cooking for 3 minutes on high in the microwave. Then add them to the skillet and mix in well. Add the spinach and cook until it begins to wilt.
Season with salt and pepper, then add the lime juice. Stir to combine. Serve in bowls and top with pepitas, chives and sauce. Enjoy!

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

February 19, 2016 by Epicurean Vegan

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.
It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it’s got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

INGREDIENTS:
1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
3/4 tsp salt
1/4 tsp black pepper
The rest
24 6″ corn tortillas
1 large tomato, chopped
1 small can sliced black olives
3/4 C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don’t like to cook mushrooms down too much–I want them to still have a “meaty” texture. Gently fold in the black beans then remove from the heat.
Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you’ll end up with a paste-like sauce. Whisk in about a 1/4 to 1/2 cup of the milk and let thicken before adding a little more. Repeat process until you’ve added all the milk. Season with salt and pepper.

To assemble the casserole, spread a thin layer of sauce on the bottom of a 9×13 baking pan. Lay 6 tortillas on the bottom.
Spread 1/3 of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Do this two more times, however, don’t drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

I started out thinking I was going to make this King Ranch Casserole, but I had this amazing chipotle paste my mom gave me that she picked up at Sur la table and figured I could liven up this dish.It gave the sauce a spicy, smoky flavor that was unique and flavorful. I also had some leftover taco ingredients from the other night, so this dish was meant to be. Sure, it's got your typical Mexican ingredients such as black beans, onions, and bell pepper, but I also threw in some mushrooms and kale. The creamy sauce makes it happen though! Creamy, flavorful and just the right amount of spice.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 garlic cloves, minced
1 red bell pepper, chopped
½ large onion, chopped
2 C mushrooms, sliced
1 bunch of kale, torn or chopped into bite-sized pieces
15-oz can black beans, drained and rinsed
Cilantro-Chipotle Sauce
3 tbs vegan margarine
2 C unsweetened almond milk
1 C packed fresh cilantro leaves
2 tsp chipotle paste
4 tbs four
3 Tbs nutritional yeast
¾ tsp salt
¼ tsp black pepper
The rest
24 6" corn tortillas
1 large tomato, chopped
1 small can sliced black olives
¾ C sliced green onion
1-2 C vegan shredded cheese
Optional toppings: vegan sour cream, salsa, diced avocado or guacamole

Directions

Preheat oven to 400. In a large skillet, heat the oil and garlic over medium heat. Cook 1-2 minutes, then add the bell pepper and onion. Saute 5-7 minutes, until they begin to soften.
Add the kale and mushrooms and cook over medium-low heat until they begin to wilt and soften. I don't like to cook mushrooms down too much--I want them to still have a "meaty" texture. Gently fold in the black beans then remove from the heat.
Combine the flour and nutritional yeast in a small bowl; set aside. To make the sauce, combine the almond milk, cilantro, and chipotle paste in the food processor; transfer to a measuring cup or something with a pour spout. Next, over medium-low heat, melt the margarine in a medium saucepan. Whisk in the flour-nutritional yeast mixture; you'll end up with a paste-like sauce. Whisk in about a ¼ to ½ cup of the milk and let thicken before adding a little more. Repeat process until you've added all the milk. Season with salt and pepper.
To assemble the casserole, spread a thin layer of sauce on the bottom of a 9x13 baking pan. Lay 6 tortillas on the bottom.
Spread ⅓ of the bean-veggie mixture on top of the tortillas. Drizzle on some sauce and sprinkle with a little vegan cheese.
Do this two more times, however, don't drizzle the sauce a third time; save it for the very top. Layer the last six tortillas on top, then spread the sauce on them. Top with green onion, black olives, tomatoes, and more cheese.
Bake uncovered for 30 minutes. Top individual servings with any optional toppings and enjoy!

Truffle Gnocchi and Roasted Veggies with Lemon-Butter Sauce

December 14, 2015 by Epicurean Vegan

Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it’s ideal for a busy weeknight. But you won’t care if it took hours—it’s that amazing. Creamy, lemony, truffle-y, decadent . . . Low in calorie? Uhhh . . . not so much. But you know what? That’s okay! For Pete’s sake, live a little! Even vegans indulge! (All right, enough exclamation points—I got carried away.) But seriously, this is divine. Pre-packaged gnocchi makes this a quick and easy meal and did I mention it’s truffle-fied?!

Truffle and lemon totally get it on in this dish. You will fall in love too. So pair it with a salad (so you don’t eat the entire thing) and spice up a regular, ol’ Tuesday night with this decadent dish.

INGREDIENTS:
16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
1 small bundle asparagus, ends trimmed and stalks cut into thirds
8-10 large mushrooms, quartered
Olive oil
Salt and pepper
Lemon-Butter Sauce
3 Tbs vegan margarine
1 large garlic clove, minced
4 Tbs flour
1/8 C white wine
1/4 C lemon juice
1/2 C water
1 Tbs nutritional yeast
Zest from one lemon
1/2 tsp salt

DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil—just enough to coat—and season with salt and pepper.
Transfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.

To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour. It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken, then slowly add a bit of water to thin it out. You may or may not need the full 1/2 cup of water, so add as much as you think you need to get a sauce that isn’t too thick. (Think Caesar dressing-like.) Finally, whisk in the nutritional yeast, lemon zest, and salt.

Once the gnocchi is drained, add it to the roasted veggies.
Add the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.

Truffle Gnocchi and Roasted Veggies withLemon-Butter Sauce

Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it's idea for a busy weeknight. But you won't care if it took hours---it's that amazing. Creamy, lemony, truffle-y, decadent . . . Low in calorie? Uhhh . . . not so much. But you know what? That's okay! For Pete's sake, live a little! Even vegans indulge! (All right, enough exclamation points---I got carried away.) But seriously, this is divine. Pre-packaged gnocchi makes this a quick and easy meal and did I mention it's truffle-fied?! Truffle and lemon totally get it on in this dish. You will fall in love too. So pair it with a salad (so you don't eat the entire thing) and spice up a Tuesday night with this decadent dish.

Author: Epicurean Vegan

Serves: 4

Ingredients

16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
1 small bundle asparagus, ends trimmed and stalks cut into thirds
8-10 large mushrooms, quartered
Olive oil
Salt and pepper
Lemon-Butter Sauce
3 Tbs vegan margarine
1 large garlic clove, minced
4 Tbs flour
⅛ C white wine
¼ C lemon juice
½ C water
1 Tbs nutritional yeast
Zest from one lemon
½ tsp salt

Directions

Preheat oven to 400.
In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil---just enough to coat---and season with salt and pepper.
Transfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.
To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour. It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken , then slowly add a bit of water to thin it out. You may or may not need the full ½ cup of water, so add as much as you think you need to get a sauce that isn't too thick. (Sorry to be vague!) Finally, whisk in the nutritional yeast and salt.
Once the gnocchi is drained, add it to the roasted veggies.
Add the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.

Pasta with Creamy Coconut-Mushroom Sauce

December 11, 2015 by Epicurean Vegan

I struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn’t have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty–and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.

INGREDIENTS:
16-oz farfalle pasta
1 Tbs olive oil
16-oz pkg. baby portobello mushrooms, sliced
1/2 C green onion, sliced
2 Tbs vegan margarine
2 garlic cloves, minced
4 Tbs flour
1/4 C white wine
3/4 C vegetable broth
2 Tbs nutritional yeast
1 tsp dried thyme
1 tsp dried tarragon
2 tsp dried chives
1/2 tsp salt
1/4 tsp black pepper
13-oz can lite coconut milk
2.25-oz can sliced black olives

DIRECTIONS:
Boil the pasta according to package instructions. Once drained, return the pasta to the pot. Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You’ll have a thick, paste-like consistency. Turn the heat down a little if it’s starting to stick. Next, whisk in the white wine.
Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a 1/3 cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you’ve added all of the coconut milk.
Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Combine the pasta with the sauce and enjoy!

Pasta with Creamy Coconut-Mushroom Sauce

I actually struggled with what to call this dish. I used canned coconut milk for the sauce, but it doesn't have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. But that was too long. I basically made a roux with coconut milk that turned out pretty damn tasty--and in less than 30 minutes. So this dish is also known as Pretty Damn Tasty Pasta Dish. Simple as that.

Author: Epicurean Vegan

Ingredients

16-oz farfalle pasta
1 Tbs olive oil
16-oz pkg. baby portobello mushrooms, sliced
½ C green onion, sliced
2 Tbs vegan margarine
2 garlic cloves, minced
4 Tbs flour
¼ C white wine
¾ C vegetable broth
2 Tbs nutritional yeast
1 tsp dried thyme
1 tsp dried tarragon
2 tsp dried chives
½ tsp salt
¼ tsp black pepper
13-oz can lite coconut milk
2.25-oz can sliced black olives

Directions

Boil the pasta according to package instructions. Once drained, return the pasta to the pot.
Meanwhile, heat the olive oil in a large skillet and add the mushrooms. Cook for about 4 minutes over medium-low heat, or until they begin to soften and brown. Stir in the green onion and cook another 2 minutes. Turn off the heat and let sit.
In a medium saucepan, heat the vegan margarine over medium heat. Add the garlic and cook 3-4 minutes. Whisk in 2 tablespoons of flour and combine well; whisk in the remaining flour. You'll have a thick, paste-like consistency. Turn the heat down a little if it's starting to stick. Next, whisk in the white wine.
Whisk in the vegetable broth a quarter cup at a time. Let it thicken each time before adding more.
Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Whisk in about a ⅓ cup of the coconut milk, let it thicken, the add more coconut milk. Repeat until you've added all of the coconut milk.
Add the sauce to the skillet with the mushrooms and green onions. Add the black olives. Stir over medium heat for 5 minutes.
Combine the pasta with the sauce and enjoy!

Sweet Potato-Black Bean Mole Stew

November 19, 2015 by Epicurean Vegan

Holy mole! Okay, that was cheezy, but seriously . . . holy mole! We all know sweet potatoes and black beans go together like peanut butter and jelly, so how about a stew? Oh, and kale? Yes, please. It is officially winter around here and this is the perfect stew for a cold night. And, it’s ready in 30 minutes. No joke. Plus, you can’t beat the immune-boosting powers of kale and mushrooms. Again . . . the perfect stew. You could dress it up with some cilantro, chives, maybe even some corn chips and vegan cheddar shreds, but why mess with a good thing? (But you can if you want to.) I’m loving this just the way it is. I planned to use different chili seasonings, but then I discovered this mole seasoning in my cabinet from Savory. An idea was born.
I love my mole sauce, but the ease of this seasoning won out. I made this stew a bit mild, so feel free to up the ante by adding more cumin and Ancho chili powder.

INGREDIENTS:
2 Tbs olive oil
1 medium onion, chopped
1 large sweet potato, peeled and diced
4 cloves of garlic, minced
2 (heaping) Tbs Mexican Mole seasoning
1 (heaping) Tbs cumin
1 (heaping) Tbs Ancho chili powder
1/2 tsp salt
4 C vegetable broth
1 15-oz can black beans, drained and rinsed
1 15-oz can diced tomatoes
3-4 C mushrooms, diced
1 bunch dinosaur kale, chopped small (about 4 cups)

DIRECTIONS:
In a large soup pot, heat the olive oil. Add the onion and sweet potato and cook over medium heat until the onions begin to soften. Add the mole seasoning, cumin, Ancho chili powder, and salt.
Pour in the broth and let simmer for 15 minutes. Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes. You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!

Sweet Potato-Black Bean Mole Stew

Holy mole! Okay, that was cheezy, but seriously . . . holy mole! We all know sweet potatoes and black beans go together like peanut butter and jelly, so how about a stew? Oh, and kale? Yes, please. It is officially winter around here and this is the perfect stew for a cold night. And, it's ready in 30 minutes. No joke. Plus, you can't beat the immune-boosting powers of kale and mushrooms. Again . . . the perfect stew. You could dress it up with some cilantro, chives, maybe even some corn chips and vegan cheddar shreds, but why mess with a good thing? (But you can if you want to.) I'm loving this just the way it is. I planned to use different chili seasonings, but then I discovered this mole seasoning in my cabinet from Savory. An idea was born. I love my mole sauce, but the ease of this seasoning won out. I made this stew a bit mild, so feel free to up the ante by adding more cumin and Ancho chili powder.

Author: Epicurean Vegan

Ingredients

2 Tbs olive oil
1 medium onion, chopped
1 large sweet potato, peeled and diced
4 cloves of garlic, minced
2 (heaping) Tbs Mexican Mole seasoning
1 (heaping) Tbs cumin
1 (heaping) Tbs Ancho chili powder
½ tsp salt
4 C vegetable broth
1 15-oz can black beans, drained and rinsed
1 15-oz can diced tomatoes
3-4 C mushrooms, diced
1 bunch dinosaur kale, chopped small (about 4 cups)

Directions

In a large soup pot, heat the olive oil.
Add the onion and sweet potato and cook over medium heat until the onions begin to soften.
dd the mole seasoning, cumin, Ancho chili powder, and salt.
Pour in the broth and let simmer for 15 minutes.
Add the beans, tomatoes, mushrooms, and kale, and let simmer another 10 minutes.
You may need to add a little more broth or water. Also, add more salt or other seasonings if you feel it needs it. Serve with corn chips and enjoy!

Spinach Ravioli with Lemon-Cashew Cream and Butter-Garlic Sauce

Creamy Mushroom & Spinach Soup

Kale & Wonton Soup

Fennel-Infused Beluga Lentils with Pepita-Tahini Dressing

Mushroom & Chard Stroganoff

Quick & Easy Lentils with Spinach & Mushrooms

Layered Mexican Casserole with a Creamy Cilantro-Chipotle Sauce

Truffle Gnocchi and Roasted Veggies with Lemon-Butter Sauce

Pasta with Creamy Coconut-Mushroom Sauce

Sweet Potato-Black Bean Mole Stew

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