Vegan Archives - Page 15 of 22

Pita Quesadillas with Cilantro Hummus

April 8, 2010 by epicureanvegan

I was thumbing through the latest issue of Vegetarian Times and when I saw this recipe, I decided right then and there to try these. I happened to have all the ingredients, even adding some Vegan Gourmet Monterey Jack cheese and between that, the roasted red peppers and cilantro, it made a delicious, quick and easy lunch.

INGREDIENTS:
Hummus:
1/2 C cilantro leaves
2 cloves garlic, peeled (I used minced)
1-1/2 C cooked chickpeas (or 1 15oz can, rinsed and drained)
2 Tbs lime juice
2 Tbs olive oil
Quesadillas:
4 7″ whole-wheat pitas, split crosswise
4 jarred roasted red peppers, drained and sliced into strips
1-1/2 C baby spinach leaves
Optional: Vegan Gourmet Monterey Jack, shredded (I did little slices, but shredding it would have been better)

DIRECTIONS:
Preheat oven to 350. To make hummus: Process cilantro leaves and garlic in food processor until chopped. (I added the garlic later since it was already minced). Add the chickpeas, lime juice, oil, and 1/4 C water; puree 3 minutes, or until creamy.

To make the quesadillas: Place 4 pitas halves on baking sheet. Spread each with 1/2 C hummus. Top with peppers, spinach, cheese (if using) and remaining pita halves. Bake 10 mins, serve and enjoy!

Cheezy Sauce

April 6, 2010 by epicureanvegan

Yep…here is yet another “cheese” sauce–this one quite impressive from Veganomicon. The ingredient list is relatively small and the flavor is not soy sauce-y like most (’cause there isn’t any in this recipe)! It’s quite simple to make and can be used on nachos, pastas, baked potatoes and as a dip for veggies. I think this sauce tastes closest to real cheese and I’ll certainly try it on other food. Like most “cheese” sauces, I recommend not microwaving any leftovers, but rather reheating it on the stove. Also, it does help to have the ingredients measured out and ready to go before starting…and of course, I went to my go-to ingredient for added creaminess…Tofutti sour cream!

INGREDIENTS:
2 C vegetable broth
1/4 C all-purpose flour
1 Tbs olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 tsp salt
Several pinches of freshly ground black pepper (I did 4 pinches)
1/8 tsp turmeric
3/4 C nutritional yeast
1 Tbs lemon juice
1 tsp prepared yellow mustard
Optional: 1/4 C Tofutti sour cream
Optional: Vegan Parmesan cheese

DIRECTIONS:
Combine the broth and flour in a measuring cup and whisk until dissolved. Preheat a small sauce pan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 mins, stirring often and being careful not to burn the garlic. Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3-5 mins; if it doesn’t, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more mins. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more depending on how salty the vegetable broth is), turn off the heat, cover the pan to keep it warm until ready to use. (If using the sour cream, add it now). The top might thicken a bit while it sits, but you can stir it and it will be fine. Serve warm and enjoy!

Product Review: Amy’s Roasted Vegetable, No Cheese Pizza

April 5, 2010 by epicureanvegan

I was excited to try this pizza since I’ve had good luck with other products from Amy’s Kitchen. A no-cheese pizza is a hard thing to make–and to make it tasty is a whole other ball game. This certainly isn’t a home run–more like a ground double. It wasn’t bad.

First of all, let’s check out the ingredients: (VEGAN) ORGANIC WHEAT FLOUR WITH ORGANIC OAT BRAN AND WHEAT GERM, ORGANIC ONIONS, FILTERED WATER, ARTICHOKES, EXTRA VIRGIN OLIVE OIL, ORGANIC ROASTED RED PEPPERS, ORGANIC TOMATOES, ORGANIC SHIITAKE MUSHROOMS, ORGANIC AGAVE NECTAR, BALSAMIC VINEGAR, SEA SALT, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, ORGANIC EVAPORATED CANE JUICE, ORGANIC GARLIC, ORGANIC LEMON JUICE, YEAST, SPICES. CONTAINS WHEAT.

Nutritional Facts:

Serving Size: 0.33, Servings Per Container: 3, Serving Weight: 113 g

Calories: 270, Calories from Fat:80

Total Fat: 9g 14%, Saturated Fat: 1.5g 8%, Trans Fat: 0g

Cholesterol: 0mg 0%

Sodium: 490mg 20%

Carbohydrates: 42g 14%

Fiber: 2g 10%

Sugars: 5g

Protein: 6g 0%

Organic: 85%

Vitamin A: 6%, Vitamin C: 20%

Calcium: 2%, Iron: 4%

I paid about $4.50 for this single-serve pizza, which is a bit on the high side, but that is also the price we pay for organic and having to not wait more than 10 mins for it to cook. The toppings left much to be desired.

I desired more toppings.

They tasted good–just wanted more of them. The “sauce” is some type of vegetable, but I couldn’t quite figure out what it was–cobweb-like onions is all I can think of to explain it. It satisfied my hunger, but it was just, ok. The lack of toppings really killed it for me. The crust was good, however–not soggy or chewy like some frozen pizzas. Definitely take the few extra minutes to bake it in the oven–I can’t imagine how terrible it would taste coming out of the microwave!

Check out (better) vegan products from Amy’s Kitchen–they do have some winners!

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice

April 5, 2010 by epicureanvegan

This was one of those “clean-out-the-fridge” meals that despite the different flavors, meshed extremely well together. I had an abundance of fresh vegetables in the crisper (I swear they multiplied in there) and some baked tofu. Add some pilaf and there you go–an easy, satisfying and healthy meal.

INGREDIENTS:
Any veggies you want. I cut up (thickly): asparagus, red onion, green and yellow bell peppers, and mushrooms. If using potatoes, I recommend cooking them a bit first since they take longer to cook. Other ideas: zucchini, yellow squash, carrots, sweet potatoes, or brussel sprouts. I coated them with some olive oil, salt, pepper, dried thyme and dried rosemary.

2 pkgs Westsoy Baked Tofu, Italian Garlic & Herb flavor
1 C snow peas, cut into 1″ pieces
Near East brand Sesame-Ginger Pilaf

DIRECTIONS:
Preheat oven to 400. Line a large baking sheet with foil and placed prepared vegetables on the pan and bake for about 20-25 mins. Potatoes can take about 40-45 mins. The rice took about 20 mins and in the meantime, I diced up the tofu and added it to a large skillet over medium heat and a tiny bit of olive oil. After a couple of minutes, I added the snow peas. Saute until tofu is golden brown. Enjoy!

Stuffed French Toast

April 4, 2010 by epicureanvegan

My mom made these for brunch this morning and they were so delicious, we ate the leftovers for dinner. The batter recipe is from The Kind Life but she stuffed them with Tofutti cream cheese with orange zest mixed in it. We took two slices of bread and “glued” them together with the cream cheese. For some, we added a layer of apricot jam. They reminded me of my mom’s stuffed french toast she used to make when I was a kid: cream cheese mixed with crushed pineapple and chopped walnuts.

INGREDIENTS:
Yeast-free bread slices (French Meadow Summer Bread or whole spelt bread are good options)
1 1/2 cups firm tofu
1 1/2 teaspoon cinnamon
2 tablespoons rice syrup
1/2 cup soy milk
1/2 teaspoon sea salt
1 tablespoon corn oil
1 teaspoon vanilla
Oil of your choice (olive, safflower, sunflower, etc.) for frying
Stuffing: 2- 8oz containers of Tofutti cream cheese, zest from one large orange and maybe some sugar for sweetness–blended together.

DIRECTIONS:
Blend all (non-optional) ingredients together until smooth and creamy. If too thick, add more soy milk. There are two ways to “stuff” the French toast. You can spread the cream cheese on two slices and sandwich them together, or if the slices are thick enough, split the slice with a knife, but only slice it about 3/4 of the way and fill with the stuffing. Dip bread in batter and fry in hot oiled skillet until browned on both sides. Top with fresh fruit, maple syrup, powdered sugar, or any of your favorite toppings.

Hash Brown Casserole 2

April 2, 2010 by epicureanvegan

UPDATE (2/3/14): I’ve made this so many times–it’s a great brunch side dish but I’ve discovered it’s even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it’s worth the extra effort 🙂

INGREDIENTS:
1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
1/2 pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
1/2 a large yellow onion, chopped
6-oz Tofutti sour cream
1/2 C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs

DIRECTIONS:
Preheat oven to 350 and lightly oil a 9×13″ baking pan. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.

Cover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole 2

Cook time

60 mins

Total time

1 hour

No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I'll also add ½ cup of nutritional yeast for a dose of B vitamins. UPDATE (2/3/14): I've made this so many times--it's a great brunch side dish but I've discovered it's even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it's worth the extra effort 🙂

Author: Epicurean Vegan

Serves: 8

Ingredients

1 16-oz bag frozen hash browns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
½ pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
½ a large yellow onion, chopped
6-oz Tofutti sour cream
½ C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
¼-1/2 tsp ground black pepper
¼-2/3 C bread crumbs

Directions

Preheat oven to 350 and lightly oil a 9x13" baking pan.
In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.
Cover with foil and bake for 40-45 mins.
Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Quick Apple Crisp

March 31, 2010 by epicureanvegan

Just like grandma’s…okay, maybe not, but damn close! Great with a scoop of soy ice cream. Prep time was only about 15-20 mins–even with peeling the apples.

INGREDIENTS:
5 Grannie Smith apples, peeled, cored, and cut into 1/4″ slices
1/2 C maple syrup
1 Tbs lemon juice
1 tsp ground cinnamon, divided
1/2 C all-purpose flour
1/2 C old-fashioned oats
1/2 C finely chopped walnuts
2/3 C light brown sugar
1/2 C vegan margarine, softened

DIRECTIONS:
Preheat oven to 350. Lightly oil a 9″ square baking pan. Place the apples in the prepared pan. Drizzle with maple syrup and lemon juice over the apples and sprinkle with 1/2 tsp of cinnamon. Set aside.

In a medium bowl, mix the flour, oats, walnuts, sugar and the remaining 1/2 tsp cinnamon. Use a pastry blender to cut in the margarine until the mixture resembles course chunks.

Spread the topping over the apples and bake until bubbly and lightly browned on top, about 45 mins (55 mins was perfect). Serve warm and enjoy!

Recipe source: 1000 Vegan Recipes

Green Tea Rice with Lemon, Snowpeas and Tofu

March 31, 2010 by epicureanvegan

Sushi rice isn’t a requirement, but it does work nicely–giving it a risotto texture. Cooking it in green-tea’d water gives it a welcomed, subtle flavor. This would also make a great lunch as well, serving it with vegetable spring rolls.

INGREDIENTS:
3 C water
4 green tea bags
1-1/2 C white sushi rice
2 Tbs canola or grapeseed oil (I used olive oil)
8 oz extra-firm tofu, drained and cut into 1/4″ dice
3 green onions, minced
2 C snow peas, trimmed and cut diagonally into 1″ pieces
1 Tbs fresh lemon juice
1 tsp lemon zest
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the water to a boil. Add the tea bags and remove from the heat. Let stand for 7 mins and remove and discard the tea bags. Rinse the rice under running water until the water runs clear (I used a fine-mesh strainer) then add to the brewed tea. Cover and cook over medium heat until tender, about 25 mins (15-20 mins was perfect). Remove from heat and set aside.

In a large skillet, heat the oil over medium heat. Add the tofu and cook until golden brown, 5 mins. Add the green onions and snow peas and cook until softened, 3 mins. Stir in the lemon juice and zest.

In a large bowl, combine the cooked rice with the tofu and snowpea mixture. Season with salt and pepper to taste, and serve immediately. Enjoy!

Recipe source: 1000 Vegan Recipes

Hash Brown Casserole

March 31, 2010 by epicureanvegan

There so many different versions of hash brown casseroles that I want to try, but this one is pretty dang good that I can’t see venturing to make too many other recipes. This was also very easy to make and perfect for Easter brunch which is just a few days away. The recipe calls for vegan sausage, so I used Tofurky Italian Sausage that is seasoned with sun-dried tomatoes and basil. Feel free to change it up, using your favorite vegan meat. Leftovers are perfect for wrapping up in a tortilla with a bit of salsa and vegan cheese–make several and store in the fridge to grab and go. (Also check out Version II).

INGREDIENTS:
1 lb. frozen hash browns, thawed
1/2 lb. vegan sausage, crumbled (I used 2.5 Tofurky sausages, using the food processor to crumble it quickly)
5 Tbs margarine, divided
6 green onions, sliced
4 Tbs flour
3/4 cup vegetable broth
3 Tbsp. nutritional yeast
1 Tbs oregano
3/4 cup soy milk
1/2 tsp salt
Black pepper, to taste
1/2 cup soft bread crumbs

DIRECTIONS:
Lightly oil a 9×13″ casserole dish. Preheat the oven to 400°F.

Gently toss the hash browns and vegan sausage together and place in the casserole dish.

In a saucepan over medium-low heat, melt 4 Tbsp. of the margarine and sauté the green onions for 1 minute.

Whisk in the flour, creating a roux, and cook for 1 minute, or until browned. Gradually whisk in the broth, nutritional yeast, oregano, and soy milk. Cook, stirring constantly, until thickened (the sauce shouldn’t be so thick that it sits on top of the casserole instead of steeping through).

Season with the salt and pepper. Pour the sauce over the casserole.

In a small bowl, melt the remaining 1 Tbsp. margarine and toss with the bread crumbs. Sprinkle over the casserole and bake for 45 to 55 minutes, or until the top is browned. Let cool for 5 mins and then enjoy!

Recipe Source: Vegcooking

Potato-and-Artichoke-Stuffed Portobello Mushrooms

March 29, 2010 by epicureanvegan

Oh man…these are a mashed potato-lover’s dream. And portobellos?! Forget about it…I’m sold.

INGREDIENTS:
1 lb Yukon Gold potatoes, peeled and cut into 1/2″ dice (about 4 small potatoes)
1 Tbs vegan margarine, like Earth Balance
2 Tbs nutritional yeast
Salt and ground black pepper
1-1/2 C canned or cooked frozen artichoke hearts, finely diced (I used canned)
2 Tbs olive oil
1/2 C minced onion
3 garlic cloves, minced
1 tsp fresh minced thyme or 1/2 tsp dried
4 large Portobello mushroom caps, lightly rinsed, patted dry, gills removed
1/2 tsp sweet paprika

DIRECTIONS:
Steam the potatoes until tender, about 15 mins. Transfer the steamed potatoes to a large bowl. Add the margarine, nutritional yeast, and salt and pepper to taste. Mash well, then add the artichokes. Stir to combine.

Preheat oven to 375. Lightly oil a 9×13″ baking pan and set aside. In a small saucepan, heat 1 Tbs of oil over medium heat (I did this while the potatoes were steaming). Add the onion, cover, and cook until softened, about 5 mins. Add the garlic and cook, uncovered, 1 min longer. Add the thyme and salt and pepper to taste. Cook for 5 mins to blend the flavors. Stir the onion mixture into the potatoes and mix until well blended.

Carefully spoon the stuffing mixture into the mushroom caps, packing them tightly and smoothing the tops. Transfer the stuffed mushrooms to the prepared baking pan and drizzle with the remaining Tbs of olive oil. Sprinkle with paprika, cover tightly with foil, and bake until the mushrooms have softened and the stuffing is hot, about 20 mins. Uncover and cook until the stuffing is lightly browned, about 10 mins longer. Serve immediately and enjoy!

Recipe source: 1000 Vegan Recipes

Pita Quesadillas with Cilantro Hummus

Cheezy Sauce

Product Review: Amy’s Roasted Vegetable, No Cheese Pizza

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice

Stuffed French Toast

Hash Brown Casserole 2

Quick Apple Crisp

Green Tea Rice with Lemon, Snowpeas and Tofu

Hash Brown Casserole

Potato-and-Artichoke-Stuffed Portobello Mushrooms

Categories

Archives

Popular Posts