Epicurean Vegan

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Mushroom Chowder with Potatoes and Rosemary

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Mushroom Chowder with Potatoes and Rosemary -- Epicurean VeganYesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we’ve stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I’d change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew—loved it.

INGREDIENTS:
3/4 oz dried porcini mushrooms
4 Tbs olive oil (I cut this in half)
1-1/2 lb Yukon Gold potatoes
1-1/2 lb cremini mushrooms,
3 cloves garlic, minced (1 Tbs)
1 Tbs plus 1 tsp chopped fresh rosemary, divded
1/2 C dry white wine

DIRECTIONS:
Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Mushroom Chowder with Potatoes and Rosemary
 
Print
Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we've stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I'd change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew---loved it.
Author:
Ingredients
  • ¾ oz dried porcini mushrooms
  • 4 Tbs olive oil (I cut this in half)
  • 1-1/2 lb Yukon Gold potatoes
  • 1-1/2 lb cremini mushrooms,
  • 3 cloves garlic, minced (1 Tbs)
  • 1 Tbs plus 1 tsp chopped fresh rosemary, divded
  • ½ C dry white wine
Directions
  1. Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.
  2. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  3. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  4. Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.
  5. Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.
  6. Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Vegan Mushroom-Onion Quiche

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Vegan Mushroom-Onion Quiche -- Epicurean VeganYes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won’t get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it—I guarantee you will come away from it wanting to make positive changes in yours and your kids’ diet.

So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture–just don’t blend as smooth.  The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

INGREDIENTS:
1 prepared 10″ pie crust
3 C (2 12-oz pkgs) firm silken tofu, mashed
3/4 C plain non-dairy milk (I used almond milk)
1/2 C flour (any kind; I used brown rice flour)
1/4 C nutritional yeast
1 tsp salt
1/4 tsp nutmeg
1/4 tsp turmeric
1/8 tsp white pepper
1 Tbs olive or organic canola or safflower oil (I used olive oil)
1-1/2 C finely chopped onions
2 C sliced mushrooms

DIRECTIONS:
Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350.  In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You’ll probably need to scrapes the sides once or twice and continuing blending.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9″ pie crust, so I poured the extra batter into two ramekins.

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Vegan Mushroom-Onion Quiche -- Epicurean Vegan

Vegan Mushroom-Onion Quiche
 
Print
Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won't get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it---I guarantee you will come away from it wanting to make positive changes in yours and your kids' diet. So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture--just don't blend as smooth. The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.
Author:
Ingredients
  • 1 prepared 10" pie crust
  • 3 C (2 12-oz pkgs) firm silken tofu, mashed
  • ¾ C plain non-dairy milk (I used almond milk)
  • ½ C flour (any kind; I used brown rice flour)
  • ¼ C nutritional yeast
  • 1 tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp turmeric
  • ⅛ tsp white pepper
  • 1 Tbs olive or organic canola or safflower oil (I used olive oil)
  • 1-1/2 C finely chopped onions
  • 2 C sliced mushrooms
Directions
  1. Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350. In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.
  2. In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You'll probably need to scrapes the sides once or twice and continuing blending.
  3. Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9" pie crust, so I poured the extra batter into two ramekins.
  4. Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

 

Coq Au Vin Fondue and Dipping Sauces

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Coq Au Vin Fondue and Dipping Sauces -- Epicurean VeganThis is one of those meals that will make you wish you wore your elastic waistbands pants. It’s actually pretty easy to throw together because you can do a lot of the prep work ahead of time. So invite your friends over and don’t be shy, put on some sweatpants or yoga pants and sit down to a long evening of fondue!

INGREDIENTS:

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Coq Au Vin Fondue:
3-1/2 C vegetable stock
1/2 C Burgundy wine
1/2 C mushrooms, sliced
1 Tbs garlic, minced
2 green onions, sliced

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Cilantro-Yogurt Dip:
1 C soy yogurt
4 green onions, minced
1/4 C cilantro, chopped fine
2 tsp fresh ginger
1/4 tsp garlic powder
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sour Cream & Horseradish Dip:
1-1/4 C Tofutti sour cream
5 tsp prepared horseradish
2 Tbs lemon juice
2 Tbs red onion, chopped fine
1/4 tsp cayenne
Salt and pepper, to taste

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Sesame-Soy Sauce:
1/2 C tamari
1/4 C rice wine vinegar
2 tsp toasted sesame oil
1 tsp agave
1 Tbs garlic, minced
1-1/2 tsp fresh ginger
1 green onion, sliced thin
1 Tbs sesame seeds, toasted
2 Tbs fresh chives, chopped

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Butter-Mustard Sauce:
1/2 C Earth Balance margarine
3 Tbs Dijon mustard
5 Tbs Worcestershire sauce

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

The rest:
Whole mushrooms
zucchini/yellow squash
asparagus
potatoes
bell peppers
broccoli


DIRECTIONS:
It’s best to make the dipping sauces ahead of time. The Butter-Mustard Sauce is served warm, so you can do that one last minute. To make the Cilantro-Yogurt Dip, combine all the ingredients and refrigerate. To make the Sour Cream Horseradish Dip, combine all ingredients and refrigerate. To make the Sesame-Soy Dipping Sauce, combine all ingredients and set aside. Refrigerate if not using right away. To make the Butter-Mustard Sauce, combine all ingredients in a small saucepan and melt together–takes only a few minutes.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

When you’re ready to eat, make the Coq Au Vin Fondue, by combining all the ingredients in a fondue pot and bring to a boil.

Divide the dipping sauces evenly among everyone.

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan
The potatoes will take the longest, so it might be best to zap them in the microwave first, just to soften them a little. Everything else will take 3-5 minutes. Enjoy! (And you’ll know you’re done eating when you pass your fondue forks over to The Husband who will most likely continue to eat for another 45 minutes)!

Coq Au Vin Fondue and Dipping Sauces -- Epicurean Vegan

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

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Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean VeganI love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here.  I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuff each pepper with the mixture, pressing down with every scoop.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach -- Epicurean Vegan

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach
 
Print
I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.
Author:
Ingredients
  • My go-to ricotta:
  • 1 14-oz pkg extra-firm tofu, press and drained
  • ⅓ C nutritional yeast
  • 1 C fresh basil
  • 2 Tbs fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ¼ C Daiya mozzarella
  • Parmezano Sprinkles:
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast
  • 1-2 tsp light miso
  • ¼ tsp salt
  • The peppers:
  • 4 bell peppers, washed, tops removed and innards cleaned out
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • 1 C onion, diced
  • 2 Field Roast sausages, Italian flavor
  • 2 C mushrooms, diced
  • 4 C fresh spinach, chopped
  • 1 14.5 oz can diced tomatoes, drained
  • Salt and pepper, to taste
Directions
  1. To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
  2. To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
  3. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
  4. Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
  5. Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
  6. Stuff each pepper with the mixture, pressing down with every scoop.
  7. Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

Acorn Squash Stuffed with Apples, Mushrooms and Sage

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Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean VeganI found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a 1/4 teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves—no need for the sodium!

INGREDIENTS:
2 acorn squash, cut in half and cleaned of innards
1 tsp garlic, minced
1/2 C red onion, diced
1 grannie smith apple, diced
10 mushrooms, diced
2 (heaping) Tbs fresh sage
1/4 tsp olive oil

DIRECTIONS:
Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.

Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean Vegan

I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.

Acorn Squash Stuffed with Apples, Mushrooms and Sage -- Epicurean Vegan

Bake for another 10 minutes and enjoy!

Acorn Squash Stuffed with Apples, Mushrooms and Sage
 
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I found this recipe from the Reboot Your Life website, but I made some changes. First, I reduced the oil from a whopping 6 tablespoons to a ¼ teaspoon!! I also added the apples, which gave these a sweet and savory flavor. The recipe also calls for salt, pepper, and red pepper flakes, but I wanted to let the flavors of the ingredients to speak for themselves---no need for the sodium!
Author:
Ingredients
  • 2 acorn squash, cut in half and cleaned of innards
  • 1 tsp garlic, minced
  • ½ C red onion, diced
  • 1 grannie smith apple, diced
  • 10 mushrooms, diced
  • 2 (heaping) Tbs fresh sage
  • ¼ tsp olive oil
Directions
  1. Preheat oven to 450. Brush the cut side of the squashes with the olive oil. Place cut-side down on a baking sheet lined with foil or parchment paper. Bake for 25 minutes.
  2. Meanwhile, in a large skillet, heat the garlic with 2 Tbs of water. Add the onion, apples and mushrooms. Saute for 7-10 minutes, or until the veggies soften. Stir in the sage.
  3. I transferred the squashes to a baking dish which made it easier to stuff them without them falling over. Stuff with the apple-mushroom mixture.
  4. Bake for another 10 minutes and enjoy!

Spicy Field Roast-Stuffed Fillo Cups

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Spicy Field Roast-Stuffed Fillo Cups -- Epicurean VeganSorry for the lousy picture—I took it with my iphone since I didn’t have my camera on hand. Don’t let it deter you from trying these tasty appetizers. They’re easy to make and a sure crowd-pleaser.

INGREDIENTS:
2 Field Roast Chipotle-flavored sausages
6 green onions, sliced
6 mushrooms, diced small
1 can water chestnuts, diced small
2 pkgs Athens mini fillo shells (30 shells)
1-2 tsp olive oil
Daiya cheddar-flavored cheese shreds

DIRECTIONS:
Cut the Field Roast into large pieces and grind them up in a food processor.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan

In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan
Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.

Spicy Field Roast-Stuffed Fillo Cups -- Epicurean Vegan

Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

Spicy Field Roast-Stuffed Fillo Cups
 
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Author:
Ingredients
  • 2 Field Roast Chipotle-flavored sausages
  • 6 green onions, sliced
  • 6 mushrooms, diced small
  • 1 can water chestnuts, diced small
  • 2 pkgs Athens mini fillo shells (30 shells)
  • 1-2 tsp olive oil
  • Daiya cheddar-flavored cheese shreds
Directions
  1. Cut the Field Roast into large pieces and grind them up in a food processor.
  2. In a large skillet, heat the olive oil. Add the water chestnuts, green onions, and mushrooms. Cook for a few minutes.
  3. Add the Field Roast and cook another 5-7 minutes, or until everything is heated through.
  4. Place a pinch of Daiya cheese in the bottom of the fillo cup, top with a spoonful of the mixture. You can easily make more than 30 with this mix, otherwise, save any leftovers for a breakfast burrito! Enjoy!

 

Savory Vegetable Tart

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Savory Vegetable Tart -- Epicurean VeganLike the Savory Asparagus Tart, this one is to die for. I think that pretty much sums it up.

INGREDIENTS:
1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
1/2 a bunch of asparagus
1 large tomato, thinly sliced
5 mushrooms, thinly sliced
1 C Daiya mozzarella
2 Tbs olive oil
1-1/2 tsp truffle oil

DIRECTIONS:
Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11×7″ baking sheet. Don’t worry about getting it perfect—you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up:

Layer on the cheese, then the tomato:

Next, layer on the mushrooms and the steamed asparagus:

Savory Vegetable Tart -- Epicurean Vegan

Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!

Savory Vegetable Tart -- Epicurean Vegan

Savory Vegetable Tart
 
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Author:
Ingredients
  • 1 puff pastry sheet, thawed according to package instructions (allow for about an hour to an hour and a half)
  • ½ a bunch of asparagus
  • 1 large tomato, thinly sliced
  • 5 mushrooms, thinly sliced
  • 1 C Daiya mozzarella
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
Directions
  1. Preheat oven to 400. Cut up the asparagus into bite-sized pieces; steam for 10-12 minutes. On a lightly floured surface, roll out the puff pastry sheet to fit a an 11x7" baking sheet. Don't worry about getting it perfect---you can tuck in the sides if they overlap the edges of the pan. Prick the dough in several pieces with a fork and bake for 4-5 minutes. It will puff up.
  2. Layer on the cheese, then the tomato.
  3. Next, layer on the mushrooms and the steamed asparagus.
  4. Combine the olive oil and truffle oil in a small bowl. Using a pastry brush, brush the tops of the veggies with the oil mixture. Bake for 15 minutes. Let cool a few minutes, then enjoy!

 

Hash Brown and Spinach Frittata

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Hash Brown and Spinach Frittata -- Epicurean VeganI  love making breakfast frittatas. They’re so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don’t add any other spices or seasonings to this dish, but feel free to add some if you’d like. Some fresh cilantro would be a great addition.

INGREDIENTS:
1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you’d like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
1/4 C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

DIRECTIONS:
Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.

Hash Brown and Spinach Frittata -- Epicurean VeganStir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.

Hash Brown and Spinach Frittata -- Epicurean VeganTop with the remaining cheese and the diced tomatoes. Bake for 15 minutes.

Hash Brown and Spinach Frittata -- Epicurean Vegan

Let it cool for about 5 minutes, then slice into it and enjoy!

Hash Brown and Spinach Frittata
 
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I love making breakfast frittatas. They're so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don't add any other spices or seasonings to this dish, but feel free to add some if you'd like. Some fresh cilantro would be a great addition.
Author:
Ingredients
  • 1 tsp olive oil
  • 2 medium potatoes, shredded
  • 2 C fresh spinach, torn (you can also use kale if you'd like)
  • 1 C green or red cabbage, chopped
  • 5 mushrooms, sliced
  • 4 green onions, sliced
  • 1 Field Roast Chipotle-flavored sausage, crumbled
  • ¼ C Tofutti sour cream
  • 1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
  • 1-1/2 C crackers, broken up into pieces
  • 1 tomato, diced
Directions
  1. Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.
  2. Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.
  3. Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.
  4. Let it cool for about 5 minutes, then slice into it and enjoy!

Mock Chicken Divan Pot Pie

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Mock Chicken Divan Pot Pie -- Epicurean VeganOkay, so this is pretty much one of the most delicious things I’ve ever made. So incredibly creamy and tasty; even the (soon-to-be) Seventh Grader had 3 helpings. The original recipe is from Vegetarian Times, but I made lots of changes such as using Boca chick patties instead of seitan and adding mushrooms to the mix. You will love this recipe and even non-vegans will be thoroughly impressed!

INGREDIENTS:
4 cups broccoli florets (about 2 medium-sized heads)
2 C mushrooms, diced
1-1/2 C prepared creamy portobello mushroom soup (Imagine brand–see below)
3/4 C light Vegenaise (see below)
1 tsp dry sherry or cooking sherry
1/4 tsp poultry seasoning (or use 1/8 tsp each of sage and thyme. I used Old Bay)
1/3 C nutritional yeast
4-5 Boca Chick patties, slightly thawed and diced
1/2 C Daiya mozzarella
1 sheet puff pastry, thawed

With the leftover mushroom soup, I used it to make Near East pilaf, instead of using water. Conveniently, the pilaf takes 20 minutes to cook—same as the cooking time for the pot pie.  It turned out amazing!

DIRECTIONS:
Preheat oven to 425. Place the oven rack in the bottom third of the oven. Coat a 11″x7″ baking dish with cooking spray; set aside. Steam the broccoli for 10-15 minutes; set aside. Meanwhile, whisk together the portobello soup, Vegenaise, sherry, seasoning and nutritional yeast. Add some salt and pepper, if you’d like.

I thawed the Boca patties in the microwave for about 45 seconds so that they’re a bit easier to cut.

Mock Chicken Divan Pot Pie -- Epicurean Vegan

Add the diced patties,broccoli, and mushrooms to the mayo mixture. Transfer to the prepared baking dish and top with the Daiya cheese. (If making the pilaf to go with this, I’d start heating the soup for it now . . .)

Mock Chicken Divan Pot Pie -- Epicurean Vegan

On a lightly floured surface, I rolled out the pastry sheet a bit more and then cut it into18 squares. I ended up with about 2 leftover squares, but I’m cool with that.

Mock Chicken Divan Pot Pie -- Epicurean Vegan

Place the squares (as evenly as you can–they don’t have to touch) on top of the broccoli mixture.

Bake for 20  minutes. The puff pastry pieces will be a beautiful golden brown. Enjoy!

Mock Chicken Divan Pot Pie -- Epicurean Vegan

Mock Chicken Divan Pot Pie
 
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Okay, so this is pretty much one of the most delicious things I've ever made. So incredibly creamy and tasty; even the (soon-to-be) Seventh Grader had 3 helpings. The original recipe is from Vegetarian Times, but I made lots of changes such as using Boca chick patties instead of seitan and adding mushrooms to the mix. You will love this recipe and even non-vegans will be thoroughly impressed!
Author:
Ingredients
  • 4 cups broccoli florets (about 2 medium-sized heads)
  • 2 C mushrooms, diced
  • 1-1/2 C prepared creamy portobello mushroom soup (Imagine brand--see below)
  • ¾ C light Vegenaise (see below)
  • 1 tsp dry sherry or cooking sherry
  • ¼ tsp poultry seasoning (or use ⅛ tsp each of sage and thyme. I used Old Bay)
  • ⅓ C nutritional yeast
  • 4-5 Boca Chick patties, slightly thawed and diced
  • ½ C Daiya mozzarella
  • 1 sheet puff pastry, thawed
  • With the leftover mushroom soup, I used it to make Near East pilaf, instead of using water. Conveniently, the pilaf takes 20 minutes to cook---same as the cooking time for the pot pie. It turned out amazing!
Directions
  1. Preheat oven to 425. Place the oven rack in the bottom third of the oven. Coat a 11"x7" baking dish with cooking spray; set aside. Steam the broccoli for 10-15 minutes; set aside. Meanwhile, whisk together the portobello soup, Vegenaise, sherry, seasoning and nutritional yeast. Add some salt and pepper, if you'd like.
  2. I thawed the Boca patties in the microwave for about 45 seconds so that they're a bit easier to cut.
  3. Add the diced patties,broccoli, and mushrooms to the mayo mixture. Transfer to the prepared baking dish and top with the Daiya cheese. (If making the pilaf to go with this, I'd start heating the soup for it now . . .)
  4. On a lightly floured surface, I rolled out the pastry sheet a bit more and then cut it into18 squares. I ended up with about 2 leftover squares, but I'm cool with that.
  5. Place the squares (as evenly as you can--they don't have to touch) on top of the broccoli mixture.
  6. Bake for 20 minutes. The puff pastry pieces will be a beautiful golden brown. Enjoy!

Vegetables Korma

by

Vegetables Korma -- Epicurean VeganI saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.

INGREDIENTS:
1 C barley
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder
3/4 tsp ground cardamom
4 Tbs golden raisins (I used craisins)
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped

DIRECTIONS:
Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you’d like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Vegetables Korma -- Epicurean Vegan

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Vegetables Korma -- Epicurean VeganServe over the barley, sprinkle with the peanuts, and enjoy!

Vegetables Korma
 
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I saw this recipe in Vegetarian Times but I made several changes like using barley instead of rice and fresh vegetables instead of frozen. I really loved the flavors and heartiness of this meal. It makes quite a bit, so feel free to halve the recipe if only feeding two.
Author:
Ingredients
  • 1 C barley
  • 4 medium tomatoes, cut into chunks
  • 1 white onion, cut into chunks
  • 3 Tbs fresh ginger, minced
  • 2 Tbs olive oil
  • 1 tsp garam masala or curry powder
  • ¾ tsp ground cardamom
  • 4 Tbs golden raisins (I used craisins)
  • 2 C broccoli florets
  • 1 C mushrooms, quartered
  • 1 can waterchestnuts, chopped
  • 1 zucchini, sliced then quartered
  • 1-15oz can garbanzo beans, drained and rinsed
  • ⅓ C coconut milk
  • Toasted peanuts, chopped
Directions
  1. Cook the barley according to package instructions. You can use vegetable broth in the place of the water, if you'd like. Keep in mind, the barley will take 50-60 minutes to cook. Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.
  2. Stir in the vegetables, garbanzo beans, and coconut milk. If it's too thick, add a bit more coconut milk. Season with salt and pepper, if you'd like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.
  3. Serve over the barley, sprinkle with the peanuts, and enjoy!

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