nutritional yeast Archives - Epicurean Vegan

Jalapeno Popcorn

February 4, 2016 by Epicurean Vegan

I can’t tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together–which is a lot. Sadly, they are moving out-of-state, but they couldn’t leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you’ll love it!

INGREDIENTS:
1 to 1-1/2 C sliced jalapenos (I use jarred)
3 Tbs coconut oil
3/4 C popcorn kernels
2-3 Tbs vegan margarine, melted
Salt
Nutritional yeast

DIRECTIONS:
Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.

Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
Dump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
Cover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy–yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
Sprinkle with salt, stir, then sprinkle with nutritional yeast.
Fold everything together again and add more seasoning, if needed. It’s so easy and so delicious! Thank you, Jessie!

Jalapeno Popcorn

I can't tell you how thrilled I am to bring this to you. Our dear friends (and neighbors) came up with this recipe a few years ago and it has been a staple every time we get together--which is a lot. Sadly, they are moving out-of-state, but they couldn't leave without sharing the famous Jalapeno Popcorn recipe. This is the perfect Super Bowl snack (GO BRONCOS!) The jalapenos and nutritional yeast are a fantastic combination and I guarantee it will become your go-to snack for get togethers. Make it spicy or keep it tame; either way, you'll love it!

Author: Epicurean Vegan

Ingredients

1 to 1-1/2 C sliced jalapenos (I use jarred)
3 Tbs coconut oil
¾ C popcorn kernels
2-3 Tbs vegan margarine, melted
Salt
Nutritional yeast

Directions

Using a slotted spoon, scoop the jalapeno slices onto a couple of paper towels.
Roll them up in the paper towel to soak up some of the liquid. If you want the popcorn extra hot, skip this step. Next, start to melt the coconut oil over medium-high heat and lay the jalapenos flat in the pan. Cover and let cook 2-3 minutes, or until the bottoms of the jalapenos just start to brown.
Dump in the popcorn, cover, and shake the pan a little. This will get the kernels on the bottom of the pan and move the peppers up on top of the kernels.
Cover and hold the lid closed tight and shake every 10-15 seconds to keep everything from burning. The kernels will start to pop after about 1-2 minutes. You will definitely need to run the oven fan because the jalapenos will fill the air! (You may suffer from Jalapeno Lung.) Once you stop hearing the popping, remove from the heat and transfer to a large bowl. The jalapenos will be a little crispy--yum! Jessie recommends using a slightly curved rubber spatula to drizzle and fold in the butter.
Sprinkle with salt, stir, then sprinkle with nutritional yeast.
Fold everything together again and add more seasoning, if needed. It's so easy and so delicious! Thank you, Jessie!

Mexican Pasta Casserole

January 2, 2013 by epicureanvegan

I’ve made a similar casserole, but I didn’t have all of the ingredients. I changed things up given what I had to work with. I love how easy and delicious these kinds of casseroles are—they make for the perfect winter meal.

INGREDIENTS:
Sauce:
1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
1/2 C Tofutti sour cream + any extra for serving on top
1/4 C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
1/2 C shredded Daiya pepper jack cheese
1/4 C almond milk
1 tsp salt
1/2 tsp black pepper
The rest:
2 C uncooked pasta (any variety—I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
1/2 of a bell pepper (any variety—I used orange), chopped
1/2 C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1 15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

DIRECTIONS:
Preheat oven to 375. While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.

Cook for another 3-4 minutes, then add the mushrooms.

Cook until the mushroom cook down a little—just a couple of minutes.

In a medium bowl, combine all of the sauce ingredients and mix well. Drain the pasta and add it to the skillet, along with the sauce; blend well. Transfer to a 13×9″ baking dish.

Cover and bake for 20-25 minutes. Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Mexican Pasta Casserole

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Author: Epicurean Vegan

Serves: 6-8

Ingredients

Sauce:
1 14.5 oz can diced tomatoes (or a can of Rotel with green chilies), undrained
½ C Tofutti sour cream + any extra for serving on top
¼ C nutritional yeast
1 packet of seasoning mix (taco, burrito or fajita)
½ C shredded Daiya pepper jack cheese
¼ C almond milk
1 tsp salt
½ tsp black pepper
The rest:
2 C uncooked pasta (any variety---I had a mixture of ziti and elbow mac)
1 Tbs olive oil (I used chipotle-flavored)
2 cloves garlic, crushed or minced
½ of a bell pepper (any variety---I used orange), chopped
½ C onion, chopped
1-1/2 to 2 C mushrooms, chopped or sliced
1 15 oz can black beans, drained and rinsed
4-5 green onions, sliced
1 C cilantro leaves
Optional ingredients: black olives, diced avocados or guacamole

Directions

Preheat oven to 375.
While cooking the pasta, heat the olive oil and garlic in a large skillet. Over medium heat, saute the bell pepper and onions until they begin to soften, then add the black beans.
Cook for another 3-4 minutes, then add the mushrooms.
Cook until the mushroom cook down a little---just a couple of minutes.
In a medium bowl, combine all of the sauce ingredients and mix well.
Drain the pasta and add it to the skillet, along with the sauce; blend well.
Transfer to a 13x9" baking dish.
Cover and bake for 20-25 minutes.
Top servings with some green onions and cilantro and any other optional ingredients. Enjoy!

Vegan Scalloped Yams and Zucchini

March 10, 2012 by epicureanvegan

I found myself with several yams and sometimes, I don’t always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

INGREDIENTS:
2 large yams, peeled and sliced thin
1 small onion
1 med zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
1/4 C nutritional yeast
2 C almond milk
1/2 tsp salt
1/2 tsp black pepper
1 Tbs rosemary
1/4 C panko
Vegan cheddar shreds

DIRECTIONS:
Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.

Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.

Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.

Layer half of the yams into an 8″ baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.

Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Vegan Scalloped Yams and Zucchini

I found myself with several yams and sometimes, I don't always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

Author: Epicurean Vegan

Ingredients

2 large yams, peeled and sliced thin
1 small onion
1 med zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
¼ C nutritional yeast
2 C almond milk
½ tsp salt
½ tsp black pepper
1 Tbs rosemary
¼ C panko
Vegan cheddar shreds

Directions

Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.
Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.
Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.
Layer half of the yams into an 8" baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.
Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Vegan & Soy-Free Ricotta Cheese

February 27, 2012 by epicureanvegan

I am so excited to share this recipe with all of you! Having to give up soy is a little less traumatic now that I’ve come up with a delicious soy-free ricotta cheese. After I made the switch from no wheat and no soy, The Seventh Grader wanted stuffed shells. Of course. And . . . like the power of suggestion, I wanted stuffed shells in the worst way. So I couldn’t use my go-to riotta cheese, nor use regular jumbo shells. Thankfully, I found these “Grand Shells” from Tinkyada.

The ingredients are simple: brown rice, rice bran, and water. They’re a little smaller than the typical flour-based jumbo shells . . .

. . . but it’s not a big deal. They also don’t fold over like regular shells do either. Again, no biggie. Also, cooking these are a bit different. Bring water to a boil, add the shells and cook 1-2 minutes. Turn off the heat, cover, and let the shells sit for 20 minutes. The shells definitely aren’t mushy like some brown rice pasta can be. In fact, they’re pretty al dente—almost too much. If you want them a little softer, I’d leave them for 25-30 minutes. Overall, very impressive! I thought they were delicious.

So onto the ricotta. This recipe makes quite a bit—great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.

INGREDIENTS:
1 C blanched almonds
1 C cashews
1 C cold water
1/8 C olive oil
3-4 Tbs lemon juice
1/3 C nutritional yeast
1 C fresh basil
1 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/3 C vegan mozzarella cheese shreds

DIRECTIONS:
I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.

Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.

Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.

I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don’t have celiac disease and not concerned with cross-contamination, I combined both in the pan.

Layer on some sauce and Daiya cheese and you’re good to go. Bake covered for 25 minutes at 375.

Enjoy!

Vegan & Soy-Free Ricotta Cheese

This recipe makes quite a bit---great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.

Author: Epicurean Vegan

Ingredients

1 C blanched almonds
1 C cashews
1 C cold water
⅛ C olive oil
3-4 Tbs lemon juice
⅓ C nutritional yeast
1 C fresh basil
1 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
⅓ C vegan mozzarella cheese shreds

Directions

I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.
Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.
Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.
I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don't have celiac disease and not concerned with cross-contamination, I combined both in the pan.
Layer on some sauce and Daiya cheese and you're good to go. Bake covered for 25 minutes at 375. Enjoy!

Vegan Brie

August 2, 2011 by epicureanvegan

This recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I’ve tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn’t do it for me. I was nervous about this one. Surprisingly, however, it’s pretty delicious. I wouldn’t say it’s like brie; both with consistency and taste, but it does taste very good. The recipe doesn’t mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it’s a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!

INGREDIENTS:
1-2 Tbs wheat germ, or 1/3 C toasted sliced almonds
1-1/2 C water
3 Tbs agar flakes, or 1 Tbs agar powder
1/2 C chopped raw cashews
1/2 C silken tofu
1/4 C nutritional yeast
1/4 C lemon juice
2 Tbs tahini
1-1/2 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/8 tsp ground dill seed or ground coriander (I used the coriander)

DIRECTIONS:
Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.

Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge—mostly to just break the suction. Turn it over and it will slide right out of the bowl.

Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don’t see why it can’t be wrapped up and frozen, too.

Enjoy!

Vegan Brie

Vegan Brie -- Epicurean VeganThis recipe is from The Ultimate Uncheese Cookbook. I was intrigued. I've tried lots of other recipes from this cookbook and many have been outstanding, but there have been a few that just didn't do it for me. I was nervous about this one. Surprisingly, however, it's pretty delicious. I wouldn't say it's like brie; both with consistency and taste, but it does taste very good. The recipe doesn't mention this, but I highly recommending briefly warming this cheeze in the oven or microwave. It only takes about 10 seconds in the microwave. It seems to taste better when it's a bit melty. I also think this would be really tasty with some warm fruit compote over the top, such as warmed raspberries and blueberries. The possibilities are pretty endless!

Author: Epicurean Vegan

Ingredients

1-2 Tbs wheat germ, or ⅓ C toasted sliced almonds
1-1/2 C water
3 Tbs agar flakes, or 1 Tbs agar powder
½ C chopped raw cashews
½ C silken tofu
¼ C nutritional yeast
¼ C lemon juice
2 Tbs tahini
1-1/2 tsp onion powder
1 tsp salt
¼ tsp garlic powder
⅛ tsp ground dill seed or ground coriander (I used the coriander)

Directions

Lightly oil a 2-1/2 cup round mold. I used a Pyrex bowl, but you can also use a pie plate or cake pan. Dust the bottom of the bowl with either the wheat germ or toasted almond slices. I used the wheat germ; set aside. Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-10 minutes, stirring often until dissolved. Transfer to a blender and add the rest of the ingredients; blend until very smooth. Pour it into the prepared mold.
Place it uncovered in the refrigerator until it cools completely. Then cover it with a lid and let it chill for several hours, or overnight. To serve, I used a sharp knife to go around the edge---mostly to just break the suction. Turn it over and it will slide right out of the bowl.
Cut it into wedges and serve with crackers. Like I said before, I recommend serving it warm; I think it taste much better that way. It will keep for 5-7 days. I don't see why it can't be wrapped up and frozen, too.

Raw Alfredo with Zucchini Noodles from Vegangela

July 25, 2011 by epicureanvegan

I saw this recipe from Angela at Vegangela earlier this week, and it’s all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!

INGREDIENTS:
4 medium zucchinis
1 C raw cashews
3/4 C water
1 tbsp lemon juice
1/4 tsp nutmeg
1 tsp thyme
2 garlic cloves, minced
salt & pepper, to taste
1 Tbs light miso paste (optional)
2 Tbs nutritional yeast (optional)
Fresh basil (optional)

DIRECTIONS:
Soak the cashews for minutes in water. While that’s going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.

Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.

You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!

Raw Alfredo with Zucchini Noodles from Vegangela

I saw this recipe from Angela at Vegangela earlier this week, and it's all I could think about. I had to wait until the reboot was over since it contains cashews. She came up with the sauce based on the creamy cashew sauce. Using non-pasteurized miso will make it raw and I think zucchini makes ideal noodles. Thanks for another amazing recipe, Angela!

Author: Epicurean Vegan

Ingredients

4 medium zucchinis
1 C raw cashews
¾ C water
1 tbsp lemon juice
¼ tsp nutmeg
1 tsp thyme
2 garlic cloves, minced
salt & pepper, to taste
1 Tbs light miso paste (optional)
2 Tbs nutritional yeast (optional)
Fresh basil (optional)

Directions

Soak the cashews for minutes in water. While that's going on, remove the peel of the zucchinis. Using a peeler, peel the zucchinis from one end to the other, rotating until the core is too small to peel anymore.
Next, grind the cashews in a food processor to a fine consistency. Add the other ingredients and blend until fairly smooth.
You can mix the noodles with the sauce or spoon it over them. Top with some fresh basil and enjoy!

Mock Chicken Divan Pot Pie

June 15, 2011 by epicureanvegan

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!

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.

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 . . .)

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.

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

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: Epicurean Vegan

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

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.
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 . . .)
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.
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!

Creamy Tofu-Port Spread

May 2, 2011 by epicureanvegan

I love experimenting with making vegan cheeses and spreads and this one is so easy and delicious. It’s ideal as a sandwich or wrap condiment, or a dip for crackers and veggies (particularly, veggie crackers)! I also think it’d be great on a toasted bagel, English muffin, or toast.

INGREDIENTS:
14-oz tofu, drained, pressed, and cubed
2/3 C nutritional yeast flakes
3 Tbs yellow or red miso (I used yellow)
3 Tbs tahini
1 Tbs lemon juice
2 tsp Worcestershire sauce
1/4 C port wine
Salt, to taste

DIRECTIONS:
Add everything into the food processor and blend until smooth and creamy. Store in an airtight container in the refrigerator. Makes about 2-1/2 cups. Enjoy!

Creamy Tofu-Port Spread

I love experimenting with making vegan cheeses and spreads and this one is so easy and delicious. It's ideal as a sandwich or wrap condiment, or a dip for crackers and veggies (particularly, veggie crackers)! I also think it'd be great on a toasted bagel, English muffin, or toast.

Author: Epicurean Vegan

Ingredients

14-oz tofu, drained, pressed, and cubed
⅔ C nutritional yeast flakes
3 Tbs yellow or red miso (I used yellow)
3 Tbs tahini
1 Tbs lemon juice
2 tsp Worcestershire sauce
¼ C port wine
Salt, to taste

Directions

Add everything into the food processor and blend until smooth and creamy. Store in an airtight container in the refrigerator. Makes about 2-1/2 cups. Enjoy!

Chickpea Havarti Spread

April 10, 2011 by epicureanvegan

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

INGREDIENTS:
1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

DIRECTIONS:
Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Havarti Spread

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

Author: Epicurean Vegan

Ingredients

1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
½ C raw cashews
⅓ C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
½ tsp garlic powder
½ tsp ground dill seed
½ tsp whole celery seed
¼ C lemon juice

Directions

Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.
Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.
Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Herb-Scalloped Potatoes

April 9, 2011 by epicureanvegan

The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

DIRECTIONS:
Preheat oven to 400. Lightly grease a 9×13″ baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about 1/4 of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don’t layer all the potato slices at once.)

Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.

Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.

Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Herb-Scalloped Potatoes

The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

Author: Epicurean Vegan

Ingredients

2 lbs white potatoes (3 average-size) scrubbed, slice into ⅛" thick disks
¾ C vegetable broth
½ C unsweetened soy milk (he used almond milk)
1 Tbs olive oil
3 cloves garlic, minced
3 Tbs nutritional yeast or flour (he used nutritional yeast)
½ tsp thyme
½ tsp basil
¼ tsp rosemary
¼ tsp paprika
½ tsp salt
Several pinches of black pepper

Directions

Preheat oven to 400. Lightly grease a 9x13" baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about ¼ of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don't layer all the potato slices at once.)
Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.
Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.
Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

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