mushrooms Archives - Page 2 of 11

Lentil & Wild Rice Bowls with Steamed Veggies

July 23, 2015 by Epicurean Vegan

I love these types of meals, but I have to admit, I didn’t know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they’re simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You’ll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you’re in business.

INGREDIENTS:
4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into 1/4″ pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe’s brand)
4-5 green onions, sliced
1/2 C Pepitas
Tahini-Curry Sauce
1/2 C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
1/3 C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.
DIRECTIONS:
Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth. In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.

Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.

Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Lentil & Wild Rice Bowls with Steamed Veggies

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

I love these types of meals, but I have to admit, I didn't know where I was going with it at first. Then it clicked. This is similar to the black rice and lentils recipe, but I made some changes and even simplified a few steps. The great thing about these bowls, is that you can switch things up pretty easily, plus, they're simple to put together. Oh, and did I mention tasty? And oh-so delicious? Well, that, too. You'll also leave the table feeling pretty satisfied since lentils come with lots of protein and the wild rice (also high in protein) is chocked full of fiber and other vitamins and nutrients. Add some veggies and you're in business.

Author: Epicurean Vegan

Serves: 6-8

Ingredients

4 C vegetable broth
1 C green lentils
1 C wild rice mix
2 C red cabbage, chopped
3 C mushrooms, quartered
3 C kale, chopped
2 large carrots, sliced into ¼" pieces
1 7-oz pkg. baked tofu, cubed (I used Trader Joe's brand)
4-5 green onions, sliced
½ C Pepitas
Tahini-Curry Sauce
½ C cashews
2 garlic cloves
A 1-inch by 1-inch piece of fresh ginger
⅓ C tahini
1 can light coconut milk
2 Tbs lime juice
1-1/2 tsp salt
1 Tbs yellow curry powder
2 Tbs chia seeds
Note: This makes a good amount sauce, so you can easily halve the recipe or freeze the remainder for another meal.

Directions

Combine the broth, lentils, and wild rice in a large soup pot; bring to a boil. Reduce heat and simmer for 45-50 minutes. Check on it after 40 minutes and test them; you may need to add more broth.
In the meantime, prepare the sauce. Add the cashews, garlic, and ginger to the food processor and blend for 1 minute. Add the tahini and blend some more. Scrape the sides of the bowl, if necessary. While the processor is running, slowly add the coconut milk and lime juice. Puree well, again, stopping to scrape the sides of the bowl once or twice. Next, add the curry, salt, and chia seeds; blend another minute. Transfer to a jar or squeeze bottle.
Because I was using my steamer pot for the lentils and wild rice, I used my electric steamer for the veggies. I love the steamer! If fact, I have two of them for when I make my mole tamales. Anyway, steam the carrots and cabbage for 10 minutes. Next, add the mushrooms and kale and steam another 10 minutes.
Once everything is ready to go, assemble the bowls by starting with some lentil mix, veggies, tofu, pepitas, green onion, and topped with sauce. Enjoy!

Veggie Pasta with Mushrooms, Black Olives & Pepitas

July 15, 2015 by Epicurean Vegan

I know it may not look like much, but I assure you there are some delicious, hidden flavors in this dish. This also is really quick to throw together and is great for lunch, too. Plus, between the nutritional yeast and pepitas, you’ll get your fill of B vitamins and omega-3 fats.
INGREDIENTS:
12-oz pkg. vegetable radiatore pasta (Trader Joe’s)
2 Tbs Earth Balance margarine, divided
2 cloves garlic, minced
2 C mushrooms, sliced
6 green onions, sliced
4-oz can sliced black olives
Salt and pepper, to taste
1/4 C nutritional yeast
1/4 C pepitas

DIRECTIONS:
In a large pot, cook the pasta according to package instructions. Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
Drain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

Veggie Pasta with Mushrooms, Black Olives & Pepitas

Author: Epicurean Vegan

Serves: 6

Ingredients

12-oz pkg. vegetable radiatore pasta (Trader Joe's)
2 Tbs Earth Balance margarine, divided
2 cloves garlic, minced
2 C mushrooms, sliced
6 green onions, sliced
4-oz can sliced black olives
Salt and pepper, to taste
¼ C nutritional yeast
¼ C pepitas

Directions

In a large pot, cook the pasta according to package instructions.
Meanwhile, in a small skillet, melt 1 tablespoon of the margarine and add the garlic. Over medium-low heat, add the mushrooms and green onions. Cook for 3-4 minutes, or until the mushrooms soften a little. Season with salt and pepper and then add the black olives to warm them.
Drain the pasta and rinse. Return to the pot with the remaining margarine and add the mushroom mixture, nutritional yeast, and pepitas, blend well and enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

June 6, 2015 by Epicurean Vegan

I love meals that come together in less than 30 minutes—especially when they’re this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

INGREDIENTS:
Peanut-Ginger Sauce
2 quarter-sized, 1/4″ thick pieces of fresh ginger
1/3 C peanut butter
1/4 C white wine vinegar
3/4 C canned coconut milk
4 Tbs lime juice
1/4 tsp sesame oil
1/2 tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

DIRECTIONS:
To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that’s okay, too).
Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You’ll end up with 28 triangles.
In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with salt and pepper.
Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear. Drizzle with some more tamari and agave.
Transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

Seared Tofu with Vegetables in a Peanut-Ginger Sauce

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

I love meals that come together in less than 30 minutes---especially when they're this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.

Author: Epicurean Vegan

Serves: 4

Ingredients

Peanut-Ginger Sauce
2 quarter-sized, ¼" thick pieces of fresh ginger
⅓ C peanut butter
¼ C white wine vinegar
¾ C canned coconut milk
4 Tbs lime juice
¼ tsp sesame oil
½ tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds

Directions

To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that's okay, too).
Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You'll end up with 28 triangles.
In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with more salt and pepper.
Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear.
Drizzle on some more tamari and agave.
Once cooked, transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!

Mashed Cauliflower with Mushroom Gravy

May 12, 2015 by Epicurean Vegan

We’re not messing around here over at EV headquarters. No, this may not be your typical springtime dish, but does that matter? It’s vegan; it’s savory; it’s divine. You won’t be disappointed. I’ll be clear: these won’t taste like mashed potatoes, but who said mashed cauliflower isn’t fan-freakin-tastic? Lumpy, smooth; you decide. And if you’re feeling sassy, you can even add some vegan sour cream. What are you waiting for?

INGREDIENTS:
Gravy
Half a medium onion, chopped
2-3 garlic cloves
2 Tbs vegan margarine
2 Tbs arrowroot or flour
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp black pepper
1/4 C white wine
2 C vegetable broth
1 Tbs tamari
2 C sliced mushrooms
The rest
Florets from one large head of cauliflower
1/4 C nutritional yeast
1/8-1/4 C unsweetened almond milk
1 Tbs vegan margarine
1/3 C chives, chopped
Salt and pepper
A scoop or two of sour cream (optional)

DIRECTIONS:
Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I’ll give you direction to make the mashed cauliflower, then the gravy.) Drain and return to the pan. Add the margarine and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.

Stir in the nutritional yeast and chives (and sour cream, if using).
Cover and keep warm over low heat; stir occasionally.
Now, onto the gravy. Add the onion and garlic cloves to a food processor, and mince.
Transfer to a medium saucepan along with the margarine. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.

Next, add the broth, but only about a 1/4 cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
Boom, baby! You are ready to scoop and ladle. Enjoy!

Mashed Cauliflower with Mushroom Gravy

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

We're not messing around here over at EV headquarters. No, this may not be your typical springtime dish, but does that matter? It's vegan; it's savory; it's divine. You won't be disappointed. I'll be clear: these won't taste like mashed potatoes, but who said mashed cauliflower isn't fan-freakin-tastic? Lumpy, smooth; you decide. And if you're feeling sassy, you can even add some vegan sour cream. What are you waiting for?

Author: Epicurean Vegan

Serves: 3-4

Ingredients

Gravy
Half a medium onion, chopped
2-3 garlic cloves
2 Tbs vegan margarine
2 Tbs arrowroot or flour
½ tsp rosemary
½ tsp thyme
¼ tsp black pepper
¼ C white wine
2 C vegetable broth
1 Tbs tamari
2 C sliced mushrooms
The rest
Florets from one large head of cauliflower
¼ C nutritional yeast
⅛-1/4 C unsweetened almond milk
1 Tbs vegan margarine
⅓ C chives, chopped
Salt and pepper
A scoop or two of sour cream (optional)

Directions

Place the cauliflower in a large pot and cover with water. Bring to a boil and lower heat to a simmer. Let cook for 10-12 minutes, or until the cauliflower is softened. (You can be making the gravy during this time, but I'll give you direction to make the mashed cauliflower, then the gravy.)
Drain and return to the pan. Add the margarine and almond milk and using a hand blender, puree the cauliflower to a desired consistency. I happen to like lumps in my mashed potatoes, so I went with the same for the cauliflower.Stir in the nutritional yeast and chives.Cover and keep warm over low heat; stir occasionally.
For the gravy, add the onion and garlic cloves to a food processor, and mince.
Transfer to a medium saucepan along with the margarine. Saute over medium-high heat for 5 minutes. Add the arrowroot, rosemary, thyme, and black pepper. Stir in the white wine and cook 1 minute.
Next, add the broth, but only about a ¼ cup at a time; stir with a whisk until it thickens, then add more broth. Add the mushrooms and let simmer for 5 minutes or so, or until the mushrooms cook down a little.
Boom, baby! You are ready to scoop and ladle. Enjoy!

Kale & Wild Rice Casserole

March 11, 2015 by Epicurean Vegan

I saw this recipe and it looked delicious, but I made several tweaks, including making it vegan. This dish has many of my favorite ingredients: kale, wild rice, and mushrooms. It’s pretty easy to make, but it does have a few steps. I recommend making the rice ahead of time, otherwise, keep in mind that it takes about 45 minutes for the rice to cook. Of course, I think it’s absolutely worth it. This dish is also easily gluten-free if you sub in a wheat-free flour (you’ll only need 5 tablespoons). A fantastic main meal or side dish that will please the troops.

INGREDIENTS:
4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
1/4 tsp nutmeg
3/4 tsp salt
1/2 tsp black pepper
5 Tbs flour
1 C vegetable broth
1/2 can coconut milk (I used lite)
1/4 C nutritional yeast flakes
1/2 C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
1/2 C panko bread crumbs

DIRECTIONS:
Start with the rice. Cook it according to package instructions. Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes.
Remove the kale to a bowl and set aside. Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Add the kale to the mushrooms and sprinkle with the flour. Over medium heat, add the broth a 1/4 of a cup at a time. Let the sauce thicken a little before adding more broth. Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
At this point, preheat the oven to 375 and grease a 9×13″ pan. Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish. Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes. Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices. I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble. They’re so delicious!

Bake uncovered for 25 minutes. Enjoy!

Kale & Wild Rice Casserole

Prep time

45 mins

Cook time

25 mins

Total time

1 hour 10 mins

Author: Epicurean Vegan

Serves: 6-8

Ingredients

4 C cooked wild rice (I used 2-1/2 C vegetable broth + 2 C wild rice mix from Lundberg)
3 bunches of kale, torn into large pieces
16-oz cremini mushrooms, quartered
2 Tbs Earth Balance margarine
4 cloves garlic, minced
1 Tbs dried thyme
¼ tsp nutmeg
¾ tsp salt
½ tsp black pepper
5 Tbs flour
1 C vegetable broth
½ can coconut milk (I used lite)
¼ C nutritional yeast flakes
½ C Daiya mozzarella shreds
1 Tbs olive oil
1 large white onion, cut into thin slices
½ C panko bread crumbs

Directions

Start with the rice. Cook it according to package instructions.
Meanwhile, in a large skillet, combine the kale with 1-1/2 cups of water. Over medium heat, steam the kale for about 5-7 minutes. Remove the kale to a bowl and set aside.
Using the same skillet, heat the margarine and add the garlic. Saute over medium-low heat and then add the mushrooms. Saute for 2 minutes, then add the thyme, nutmeg, salt, and pepper.
Add the kale to the mushrooms and sprinkle with the flour.
Over medium heat, add the broth a ¼ of a cup at a time. Let the sauce thicken a little before adding more broth.
Next, slowly add the coconut milk and stir often. Fold in the nutritional yeast.
At this point, preheat the oven to 375 and grease a 9x13" pan.
Once the rice is cooked, add it to the kale and mushroom mixture, then transfer to the baking dish.
Either in a new skillet, or the same one (wiped clean), heat the olive oil and add the onions. Cook until softened, about 10 minutes.
Sprinkle the Daiya cheese over the mixture, then top with the cooked onion slices.
I then topped with panko, but I also recommend making breadcrumbs yourselves by chopping up two slices of bread in the food processor with 1 tbs of margarine, until you have a fine crumble.
Bake uncovered for 25 minutes. Enjoy!

Quinoa Stir-fry with Avocado

February 23, 2015 by Epicurean Vegan

Well, let’s see if I can still do this; it’s been a while. Sorry for the absence, but I think I’m getting back into the swing of things. Our kitchen counter tops are supposed to arrive today . . . just when I was getting used to the plywood stand-in! I bring you this easy and delicious, gluten-free meal that’s ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It’s a nice change, plus it’s an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

INGREDIENTS:
1 C tri-colored quinoa
1-1/2 C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
1/3 C tamari or soy sauce
1/8 C lime juice
1/2 tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

DIRECTIONS:
In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes. Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.

Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside. Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.

Top individual servings with avocado and enjoy!

Quinoa Stir-fry with Avocado

Cook time

25 mins

Total time

25 mins

I bring you this easy and delicious, gluten-free meal that's ready in no time. Speaking of stand-ins, quinoa is a great alternative to rice. It's a nice change, plus it's an excellent source of protein. The avocado is also a nice touch, contrasting well with the crunchy cashews.

Author: Epicurean Vegan

Serves: 6

Ingredients

1 C tri-colored quinoa
½ C vegetable broth
1 Tbs olive oil
2 cloves of garlic, minced
2 bell peppers, chopped
1 small onion, chopped
2 stalks celery, sliced
2 small zucchini, sliced
2 C mushrooms, quartered
⅓ C tamari or soy sauce
⅛ C lime juice
½ tsp sesame oil
1 thumb-sized piece of ginger, peeled and grated
1 C unsalted cashews
1 avocado, peeled, pitted and cut into chunks

Directions

In a medium saucepan, combine the broth and quinoa and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes.
Meanwhile, heat the olive oil and garlic over medium heat for 1 minute. Add the bell pepper, onion, and celery; cook 8-10 minutes, or until softened.
Next, add the zucchini and cook for 4-5 minutes, then add the mushrooms. Cook for 3-5 minutes.
In a small bowl or measuring cup, whisk together the tamari, lime juice, sesame oil, and ginger; set aside.
Once the quinoa is cooked, add it to the cooked veggies, along with the cashews. Reduce heat to low and stir in the tamari mixture, combining everything thoroughly.
Top individual servings with avocado and enjoy!

Creamy Mushroom Soup

December 17, 2014 by Epicurean Vegan

I love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don’t stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you’ll look forward to leftovers!

INGREDIENTS:
2 Tbs Earth Balance margarine
3 cloves garlic, minced
4 celery stalks, sliced thin
1 small onion, chopped
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp black pepper
16-oz cremini (baby portobellos), cut into chunks
5-oz pkg. shiitake mixture
5 C vegetable broth
1 large russet potato, peeled and diced small
6-oz jar button mushrooms, drained
1 bay leaf
1/2 C vegan sour cream
1/4 C plain, unsweetened almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
2 Tbs nutritional yeast
Chopped chives
Salt, to taste

DIRECTIONS:
In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
Add the mushrooms and combine well with the celery and onions; cook 5 minutes.
Next, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
Once the potatoes are softened (but not mushy—unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup to add them to.
Cook until they are heated through. You can fish out and discard the bay leaf now or later; doesn’t really matter. In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly. Serve with some fresh chives on top and season with salt, if necessary. Enjoy!

Creamy Mushroom Soup

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

I love soup season. Although, I tend to make soups year round. This one is particularly fitting for winter because mushrooms pack an immune-boosting punch. Those winter sniffles and coughs don't stand a chance against this cold-fighting stew. I added a potato, which is certainly optional; I just thought it added a bit more heartiness. If you choose to omit the tuber, I recommend reducing the amount of broth by about a cup to a cup-and-a-half. This dish is super easy to make. I took a cue from my Wild Rice & Potato Stew by using Tofutti sour cream, almond milk and flour to give it that creamy goodness. I guarantee you'll look forward to leftovers!

Author: Epicurean Vegan

Serves: 6

Ingredients

2 Tbs Earth Balance margarine
3 cloves garlic, minced
4 celery stalks, sliced thin
1 small onion, chopped
½ tsp dried sage
½ tsp dried thyme
¼ tsp black pepper
16-oz cremini (baby portobellos), cut into chunks
5-oz pkg. shiitake mixture
5 C vegetable broth
1 large russet potato, peeled and diced small
6-oz jar button mushrooms, drained
1 bay leaf
½ C vegan sour cream
¼ C plain, unsweetened almond milk
3 Tbs flour
¾ tsp Herbs de Provence
2 Tbs nutritional yeast
Chopped chives
Salt, to taste

Directions

In a large soup pot, melt the Earth Balance and add the garlic; cook 2 minutes. Add the celery and onions and cook for 5-7 minutes, or until they have softened. Add the sage, thyme, and black pepper and cook another minute.
Add the mushrooms and combine well with the celery and onions; cook 5 minutes.
Next, pour in the broth and add the bay leaf. Bring to a low bowl and add the potato (if using). Reduce the heat and let simmer for 20-25 minutes.
Once the potatoes are softened (but not mushy---unless you like that sort of thing), add the jarred mushrooms. I had a jar in the pantry for a recipe I ended up not making for one reason or another, so I thought this was the ideal soup for them.
Cook until they are heated through. You can fish out and discard the bay leaf now, or later; doesn't really matter.
In a small bowl, whisk together the sour cream, almond milk, flour, Herbs de Provence, and nutritional yeast. Add the mixture to the soup and stir well to combine it thoroughly.
Serve with some fresh chive on top and season with salt, if necessary. Enjoy!

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

September 3, 2014 by Epicurean Vegan

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise “soft” dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

INGREDIENTS:
16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
3/4 C walnut pieces
3 C mushrooms, sliced
1/2 C parsley, chopped
Lemon-Chive Sauce
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
1/4 C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

DIRECTIONS:
Cook the pasta according to package instructions. Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary. Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.

In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

Prep time

15 mins

Total time

15 mins

This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise "soft" dish, so the walnuts are an ideal way to have it both ways. Enlist someone to make a salad and you have a complete meal in 15 minutes.

Author: Epicurean Vegan

Serves: 6

Ingredients

16-oz pasta of your choice
2 Tbs vegan margarine
2 cloves garlic, minced
¾ C walnut pieces
3 C mushrooms, sliced
½ C parsley, chopped
.
Lemon-Chive Sauce
.
1 clove garlic
1 box extra firm silken tofu
1 Tbs yellow miso
¼ C nutritional yeast
2 Tbs lemon juice
2 Tbs chives, chopped
1 tsp onion powder
½ tsp salt
¼ tsp black pepper

Directions

Cook the pasta according to package instructions.
Meanwhile, toss the garlic clove in the food processor and chop it up. Add the rest of the sauce ingredients and blend for 3 minutes, scraping the sides of the processor bowl when necessary.
Transfer to a small saucepan and heat over low to medium heat, stirring occasionally until heated through.
In a medium skillet, melt the vegan margarine and garlic. Add the walnuts and saute for 2-3 minutes, then add the mushrooms. Cook another couple of minutes, then remove from the heat.
To serve, top the pasta with some of the mushroom-walnut mixture, some sauce and parsley. Enjoy!

Pearl Couscous with Kale, Mushrooms and Cashew Pesto

September 2, 2014 by Epicurean Vegan

I wanted a fast and healthy lunch, but we were gone over the weekend and the fridge was looking pretty bare, except for some on-the-verge kale and mushrooms and some parsley and cilantro. I was surprised they were still good, and frankly, pretty glad. Thankfully, the farmer’s market is open tomorrow so I can restock. This delicious lunch came together rather fast and would also make a great light dinner. You can use the pearl couscous like I did, but feel free to use any rice or grain that you like. The pesto recipe makes just over a cup and you may have leftovers—great to mix with some cooked pasta for another tasty lunch.

INGREDIENTS:
1-1/2 C vegetable broth
1 C pearl couscous
10 baby portobello mushrooms, sliced
2 bunches of kale, torn into bite-sized pieces
1 tsp olive oil
½ C pepitas
Cashew Pesto
¾ C cashews
2 garlic cloves
1 bunch Italian parsley
1 bunch cilantro
1 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp apple cider vinegar
1/3 C water
Salt and pepper, to taste

DIRECTIONS:
In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed. In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients.
Blend until smooth and scraping the bowl if necessary halfway through.
You can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just 2-3 minutes, or until the veggies soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don’t want to use oil, you can certainly just use water. It’s all about presentation 😉 so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!

Pearl Couscous with Kale, Mushrooms and Cashew Pesto

Prep time

20 mins

Total time

20 mins

This delicious lunch came together rather fast and would also make a great light dinner. You can use the pearl couscous like I did, but feel free to use any rice or grain that you like. The pesto recipe makes just over a cup and you may have leftovers---great to mix with some cooked pasta for another tasty lunch.

Author: Epicurean Vegan

Serves: 3-4

Ingredients

1-1/2 C vegetable broth
1 C pearl couscous
10 baby portobello mushrooms, sliced
2 bunches of kale, torn into bite-sized pieces
1 tsp olive oil
½ C pepitas
.
Cashew Pesto
.
¾ C cashews
2 garlic cloves
1 bunch Italian parsley
1 bunch cilantro
1 Tbs nutritional yeast
2 Tbs lemon juice
½ tsp apple cider vinegar
⅓ C water
Salt and pepper, to taste

Directions

In a small saucepan, bring the broth to a boil. Stir in the couscous, reduce heat to low and cover; cook for 10-12 minutes, or until all the liquid is absorbed.
In the meantime, to prepare the pesto, puree the cashews and garlic until finely ground. Add the parsley, cilantro and the rest of the pesto ingredients. Blend until smooth and scraping the bowl if necessary halfway through.
You can either steam the mushrooms and kale, or what I decided, was to lightly saute them. In a large skillet, add the mushrooms and kale; drizzle with the olive oil. Saute over medium heat for just a 2-3 minutes, or until the veggie soften. I added a drizzle of water too in order to steam the kale a bit. In fact, if you don't want to use oil, you can certainly just use water.
It's all about presentation 😉 so I served the kale-mushroom mixture and couscous side-by-side and put a scoop of the pesto in the center. I then sprinkled some pepitas on top. Feel free to mix it all together, then serve. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce

August 20, 2014 by Epicurean Vegan

As you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes. You may recall my first zucchini noodle recipe with pesto as sun-dried tomatoes and I really love my spiralizer . . .
This works fabulous and is so easy to use. I haven’t spiralized any other veggies yet, but it takes only a few minutes to turn small to medium zucchinis into wonderful noodles. Pasta with cream sauce dishes (my favorite!) are notorious for being full of fat and calories (thanks to dairy products) but even cream sauces made with nuts can be up there too, but fortunately, between subbing in zucchini noodles and the fact that nuts are full of healthy fats and calcium, you don’t have to feel guilty about loading your plate with these “noodles.”

INGREDIENTS:
4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
Macadamia Nut Cream Sauce
1 C macadamia nuts
1 large garlic clove
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp apple cider vinegar
1/4 C white wine
1/2 C water
The rest
1-2 tomatoes, diced

DIRECTIONS:
Spiralize your zucchinis into a large bowl and set aside.
Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You’ll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth. Transfer to a small saucepan and heat over low heat until warm—keep an eye on it so it doesn’t burn. Also, if it’s too thick, whisk in some water or vegetable broth.
In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.

Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

These zucchini noodles make a wonderful pasta substitute with it's fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes.

Author: Epicurean Vegan

Serves: 6

Ingredients

4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
.
Macadamia Nut Cream Sauce
.
1 C macadamia nuts
1 large clove garlic
1 Tbs nutritional yeast
1 tsp salt
½ tsp black pepper
½ tsp apple cider vinegar
¼ C white wine
½ C water
.
The rest
.
1-2 tomatoes, diced

Directions

Spiralize your zucchinis into a large bowl and set aside.
Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You'll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth.
Transfer to a small saucepan and heat over low heat until warm---keep an eye on it so it doesn't burn. Also, if it's too thick, whisk in some water or vegetable broth.
In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.
Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

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Creamy Mushroom Soup

Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce

Pearl Couscous with Kale, Mushrooms and Cashew Pesto

Zucchini Noodles with a Macadamia Nut Cream Sauce

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