Epicurean Vegan

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Fort Vegan & The Sustainable Living Fair

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(That’s the Seventh-Grader helping set up)

I had a fantastic time at the Sustainable Living Fair here in Fort Collins over the weekend. I volunteered with Fort Vegan, a local meetup. We handed out information and vegan samples, thanks to VegFund. I got an opportunity to meet lots of great people including Mike and Dan of Cruelty-Free World. They are a wonderful couple! They sell vegan products and cookbooks and donate 100% of the profits to animal and human rights organizations. How noble/admirable/kind/awesome/selfless is that?

I made a contribution by purchasing Color Me Vegan and the Seventh-Grader bought a vegan wallet.If you haven’t already, visit Mike and Dan at The Gay Vegans.

In addition to nearly 200 exhibitors, the fair boasted several large areas dedicated to renewable energy, natural heath, green building, green living, and local produce. I also had the pleasure of volunteering with fellow Fort Vegan member, Sara Jelley, who is a personal trainer and recently began her own business, Curvy Fitness. If you are in the area, hate the gym, and want a practical, holistic approach to fitness, contact Sara on her site—she’s a sweetheart!

Vegetable Pot Pies

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Vegetable Pot Pies -- Epicurean VeganThe Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I’m assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that’s more up your alley, I’d suggest using a 9×13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.

INGREDIENTS:
Dough:
1 C all-purpose flour
1/2 C whole wheat flour
1/4 tsp salt
4 Tbs cold Earth Balance margarine, cut into pieces
Filling:
2 Tbs olive oil (I used 1)
1 medium leek, white and green parts, chopped
1-1/2 C celery, chopped
2 large carrots, diced
8-oz mushrooms, thinly sclied
2 Tbs all-purpose flour
2 cloves garlic, minced
4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into 1/2″ cubes
2-1/4 C low-sodium vegetable broth
1 tsp poultry seasoning
2 Tbs creamy cashew butter (Optional. I left this out since I didn’t have any)
6 asparagus spears, cut into 1″ pieces
1/2 C fresh or thawed frozen peas
1/2 C fresh or thawed frozen corn kernels

DIRECTIONS:
To make the dough, whisk the flours and salt together in a bowl.  Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water.

Vegetable Pot Pies -- Epicurean Vegan

Wrap in plastic wrap and chill while you make the filling.

To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.

Vegetable Pot Pies -- Epicurean Vegan
Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.

Vegetable Pot Pies -- Epicurean Vegan
Preheat oven to 400. Roll out the dough to a 1/8″ thickness. Cut into 8 4″ rounds. I used one of the bottoms of my tart pan since they happen to be 4″. Worked perfect.

Vegetable Pot Pies -- Epicurean Vegan
Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.

Vegetable Pot Pies -- Epicurean Vegan
Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.

Vegetable Pot Pies -- Epicurean Vegan
Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!

Vegetable Pot Pies
 
Print
The Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I'm assuming the recipe would work fine to make one large pot pie instead of 8 small ones. If that's more up your alley, I'd suggest using a 9x13 pan. Even though theses were quite good, we did find them a bit bland. The leftovers, however, had more time to mingle, so they tasted more flavorful. I suggest adding more of the seasoning, or adding some salt and pepper.
Author:
Ingredients
  • Dough:
  • 1 C all-purpose flour
  • ½ C whole wheat flour
  • ¼ tsp salt
  • 4 Tbs cold Earth Balance margarine, cut into pieces
  • Filling:
  • 2 Tbs olive oil (I used 1)
  • 1 medium leek, white and green parts, chopped
  • 1-1/2 C celery, chopped
  • 2 large carrots, diced
  • 8-oz mushrooms, thinly sclied
  • 2 Tbs all-purpose flour
  • 2 cloves garlic, minced
  • 4-oz (1-1/2 C) red-skinned potatoes, peeled and cut into ½" cubes
  • 2-1/4 C low-sodium vegetable broth
  • 1 tsp poultry seasoning
  • 2 Tbs creamy cashew butter (Optional. I left this out since I didn't have any)
  • 6 asparagus spears, cut into 1" pieces
  • ½ C fresh or thawed frozen peas
  • ½ C fresh or thawed frozen corn kernels
Directions
  1. To make the dough, whisk the flours and salt together in a bowl. Add the margarine; using a fork or pastry blender, combine it well until no large pieces remain. Stir in 3-4 Tbs of cold water until a smooth dough forms. I had to add about 6 tablespoons of water
  2. Wrap in plastic wrap and chill while you make the filling.
  3. To make the filling, heat the olive oil in a large pot. Add the leek, celery, carrots, and mushrooms; saute for 5-7 minutes. Stir in the flour and garlic and cook another minute.
  4. Add the potatoes, broth, and seasonings. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Stir in the cashew butter (if using) and cook 1 minute more. Remove from the heat and add the asparagus, peas, and corn.
  5. Preheat oven to 400. Roll out the dough to a ⅛" thickness. Cut into 8 4" rounds. I used one of the bottoms of my tart pan since they happen to be 4". Worked perfect.
  6. Divide the filing among the 8 1-cup ramekins. Place a dough round on top and press the edges around the sides of the dish with your fingers or a fork to seal.
  7. Poke a hole (I cut a hole using kitchen scissors) on the top of each pot pie.
  8. Place each pot pie on a baking sheet and bake for 30-40 minutes, or until the tops are golden brown. Let sit for 5 minutes before serving. Enjoy!

Strawberry Cupcakes

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Strawberry Cupcakes -- Epicurean VeganI was in a baking mood today, but I couldn’t decide between these, chocolate chip scones, or lemon madeleine cookies. Obviously, I went with these cupcakes from Colleen Patrick-Goudreau’s The Joy of Vegan Baking. If you love to bake, vegan or not, this is a fabulous cookbook to own. Not only is it filled with easy and delicious recipes, it also is filled with lots of valuable baking tips, especially if you are new to the world of vegan baking. I found that these cupcakes are really more like muffins, but if Ms. Colleen says they’re cupcakes, then I’ll go with it. Cupcakes, muffins, whatevs—you’ll love them!

INGREDIENTS:
1-3/4 C flour
1 tsp baking soda
1 C granulated sugar (I used about 3/4 C)
1/2 C canola oil
1 Tbs white distilled vinegar
1 tsp vanilla extract
8 oz frozen or fresh strawberries, crushed or pureed (I used fresh)
For the frosting, I didn’t go with her Butter Cream Frosting. I used confectioners’ sugar mixed with almond milk.
Strawberries to garnish the tops

DIRECTIONS:
Preheat the oven to 350. Lightly grease or line a muffin pan with muffin cups. I only had 9 muffin cups, so I greased the last three. Both methods worked fine.I pureed the strawberries in the food processor.

Strawberry Cupcakes -- Epicurean Vegan

Mix the flour, baking soda, and sugar in a large bowl. In a small bowl, combine the oil, vinegar, and vanilla. Stir in the strawberries. Make a well in the dry ingredients and pour the wet ingredients into it.

Strawberry Cupcakes -- Epicurean Vegan

Stir to combine, but don’t over-stir. You’ll be left with a light and fluffy batter:

Strawberry Cupcakes -- Epicurean Vegan

Evenly fill the muffins cups with the batter.

Strawberry Cupcakes -- Epicurean Vegan

Bake for 25-30 minutes. Remove from the oven and place onto a wire rack to cool.

Strawberry Cupcakes -- Epicurean Vegan

Let them cool completely before icing them. I just mixed a few cups of confectioners’ sugar with just 1-1/2 to 2 tsp of almond milk to reach a very thick consistency. If you’d like, you can add a dash of extract flavoring to it. Drizzle the tops of the cupcakes with the icing and top with a few strawberry slices. Enjoy! Makes 12.

Strawberry Cupcakes -- Epicurean Vegan

Strawberry Cupcakes
 
Print
I was in a baking mood today, but I couldn't decide between these, chocolate chip scones, or lemon madeleine cookies. Obviously, I went with these cupcakes from Colleen Patrick-Goudreau's The Joy of Vegan Baking. If you love to bake, vegan or not, this is a fabulous cookbook to own. Not only is it filled with easy and delicious recipes, it also is filled with lots of valuable baking tips, especially if you are new to the world of vegan baking. I found that these cupcakes are really more like muffins, but if Ms. Colleen says they're cupcakes, then I'll go with it. Cupcakes, muffins, whatevs---you'll love them!
Author:
Serves: 12
Ingredients
  • 1-3/4 C flour
  • 1 tsp baking soda
  • 1 C granulated sugar (I used about ¾ C)
  • ½ C canola oil
  • 1 Tbs white distilled vinegar
  • 1 tsp vanilla extract
  • 8 oz frozen or fresh strawberries, crushed or pureed (I used fresh)
  • For the frosting, I didn't go with her Butter Cream Frosting. I used confectioners' sugar mixed with almond milk.
  • Strawberries to garnish the tops
Directions
  1. Preheat the oven to 350. Lightly grease or line a muffin pan with muffin cups. I only had 9 muffin cups, so I greased the last three. Both methods worked fine.I pureed the strawberries in the food processor.
  2. Mix the flour, baking soda, and sugar in a large bowl. In a small bowl, combine the oil, vinegar, and vanilla. Stir in the strawberries. Make a well in the dry ingredients and pour the wet ingredients into it.
  3. Stir to combine, but don't over-stir. You'll be left with a light and fluffy batter.
  4. Evenly fill the muffins cups with the batter.
  5. Bake for 25-30 minutes. Remove from the oven and place onto a wire rack to cool.
  6. Let them cool completely before icing them. I just mixed a few cups of confectioners' sugar with just 1-1/2 to 2 tsp of almond milk to reach a very thick consistency. If you'd like, you can add a dash of extract flavoring to it. Drizzle the tops of the cupcakes with the icing and top with a few strawberry slices. Enjoy! Makes 12.

Marinated and Grilled Field Roast with Baked Fries

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Marinated and Grilled Field Roast with Baked Fries -- Epicurean VeganIf you haven’t tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can’t go wrong, especially when you’re also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat—real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.

INGREDIENTS:
1 Field Roast Stuffed Celebration Roast
Marinade:
1/2 C balsamic vinegar
2 Tbs ume-plum vinegar
1 Tbs rice vinegar
1 Tbs minced garlic
1/8 C olive oil
1/4 C water
Salt and pepper, to taste
Potatoes:
3-4 sweet potatoes and/or russet potatoes
olive oil
Salt, pepper, and cumin

DIRECTIONS:
Slice the Field Roast into about 8 slices.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you’re not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.

Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents—or however you’d like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.

Marinated and Grilled Field Roast with Baked Fries -- Epicurean Vegan

Serve the slices on their own, or as “hamburgers.” Enjoy!

Marinated and Grilled Field Roast with Baked Fries
 
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If you haven't tried Field Roast products yet, where have you been?! Made of veggies, grains, and seasonings, you can't go wrong, especially when you're also getting 31 grams of protein per serving! This loaf has only 0.5 grams of saturated fat---real meat can never boast that. Anyhow, this came out delicious and came together in no time. We agreed that these would be perfect between buns with lettuce, tomato, and maybe even some avocado slices.
Author:
Ingredients
  • 1 Field Roast Stuffed Celebration Roast
  • Marinade:
  • ½ C balsamic vinegar
  • 2 Tbs ume-plum vinegar
  • 1 Tbs rice vinegar
  • 1 Tbs minced garlic
  • ⅛ C olive oil
  • ¼ C water
  • Salt and pepper, to taste
  • Potatoes:
  • 3-4 sweet potatoes and/or russet potatoes
  • olive oil
  • Salt, pepper, and cumin
Directions
  1. Slice the Field Roast into about 8 slices.
  2. Combine the marinade ingredients in a large ziplock bag. Carefully place the slices into the bag. The slices may break in half if you're not gentle when handling them. Lay the bag flat in the refrigerator, trying to lay out as may of the slices as possible. After 30 minutes, flip the bag over and marinate the other side for 30 minutes.
  3. Meanwhile, preheat the oven to 425 and peel and slice the potatoes into crescents---or however you'd like. Transfer to a large bowl and drizzle with olive oil; just enough to coat the potatoes. Sprinkle with salt, pepper, and cumin.
  4. Line a baking sheet with foil and lightly spray with cooking spray. Lay the potatoes in a single layer onto the pan. Bake for 25-30 minutes. During the final 15 minutes of baking, heat the outdoor grill to a medium-high heat. Place the marinated Field Roast slices on the grill and grill each side for 5-6 minutes.
  5. Serve the slices on their own, or as "hamburgers." Enjoy!

Blogger/Boulder Meet Up & Leaf Vegetarian Restaurant

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A couple of weeks ago, I got the great opportunity to meet Angela, The Veracious Vegan, who happened to be traveling through Boulder from her home in Washington, D.C. Angela and I had gotten to know each other just through the blogger-sphere over the last few months and so when she mentioned she’d be in Boulder, I invited myself on her vacation! 😉

Being near the beautiful Flatirons, we decided to take advantage by going on a hike in the morning.  We started at the trail head at Chautauqua, and spent a couple of hours enjoying the cloud cover and conversation. We were ready to nosh after that and drove the short distance to downtown Boulder where we scored a parking spot just outside Leaf Vegetarian Restaurant. As  you may recall, The Husband and I were here in June and had their off-the-menu 3-course meal, so I was anxious to see their regular menu.

2010 16th Street, Boulder, CO

First, I went with their minty lemonade that was so refreshing, not too sweet, and just right. After much debating . . . I chose the beer-battered tofu sandwich for $8.50. It’s made with silken tofu, so we weren’t sure just how they were going to do that, but those Leaf folks must have some tricks up their sleeves, because Oh. My. Goodness, was it good! The vegan tartar sauce was outstanding, too. It was comprised of organic green lakes ale, silken tofu, cole slaw, tomatoes, onion, vegan tartar sauce, on bolillo bread.

For $12, Angela went with the Jamaican Jerk Tempeh made with forbidden black rice, sautéed greens, coconut plantain sauce, and fruit salsa. Look at that! It’s a piece of art!

Angela said she had had this dish before and it was so delicious, she went with it again. And look at how perfectly molded it is . . . which led us on a search for rice molds which we found at Peppercorn, a kitchen specialty shop on Pearl Street. We discovered that it is quite possible to mold rice into just about any shape of size you’d like. Have you tried them out yet, Angela? 🙂

It was wonderful getting a chance to meet Angela and talk shop. Be sure to visit her at The Veracious Vegan for great restaurant reviews, product reviews and giveaways!

Vegan Brie

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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!

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.

Vegan Brie -- Epicurean Vegan

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.

Vegan Brie -- Epicurean Vegan

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.

Vegan Brie -- Epicurean Vegan

Enjoy!

Vegan Brie
 
Print
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:
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
  1. 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.
  2. 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.
  3. 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.

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!

A Look Back

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When it’s time to plan meals for the week, I sometimes rely on some old favorites of mine. When looking back on my recipes, I always come across yummy ones I’ve forgotten about. I thought I’d bring these oldies, but goodies to you.

Appetizers

Party Cheese Ball
Stuffed Mushrooms
Mustard Greens and Cheeze Filo Pie
Avocado Bruschetta

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Breads

Pesto Potato Bread
Blueberry Muffins with Crumb Topping
Home-made Pita Bread
Chive-Flecked Spud Muffins

.

Side Dishes

Israeli Couscous with Pine Nuts & Parsley
Easy, Creamy Pasta Salad
Baked Fries with Sea Salt & Truffle Oil
Easy Cole Slaw

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Soups

Eggplant Parmagiano Stew
Vegetable-Barley Soup
Vegetable-Barley Chili

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Lunch

Smoky-Miso Tofu Sandwiches
Garden Wrap
BLTA with Tempeh Bacon
Green Tea Rice with Lemon, Snowpeas & Tofu

.

Breakfast

Quinoa-Couscous Cereal with Dried Fruit
Colorful Kale and Potato Casserole
Hash Brown Casserole
Home-made Granola

.

Dinner

Sweet Chili-Lime Tofu
Breaded Zucchini with Lentils and Rainbow Chard
Angel Hair Pasta with Mushrooms & Ricotta
Spinach & Tofu Calzones
Spinach & Pesto Lasagna
Fresh & Healthy Soft Tacos/Burritos
Pecan-Crusted Seitan
Field Roast with Fresh Blueberry Sauce

.

Desserts

Glazed Chocolate-Avocado Cupcakes
Chai-Spiced Berry-Oatmeal Cookies
Cheeze Danishes
Sunflower-Cherry Oatmeal Bars

Day 3 of Reboot, plus Potato-Spinach Soup

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So the first three days of a reboot are usually the worst. You’re hungry, tired, and usually suffering from headaches. You may even feel like biting someone’s head off. Just remember, feeling lousy is actually a good thing when detoxing—it means your body is expelling toxins (just try to refrain from murdering anyone).

Today’s been a good day. Yesterday . . . not so much. The Husband was ready to force feed me a burrito or two, but I mashed up an avocado with some lime juice and ate it with a handful of jicama. I admire folks who can do the all-juicing fast—I think I’d keel over after two days of it. Luckily, the reboot I’m doing allows me to eat fruits and veggies in addition to the juicing. I am also allowed to use small amounts of oils and spices. My mid-section is noticeably smaller and I’ve dropped two pounds already. No complaints there!

I started the day off with a kale-strawberry-mango smoothie. The reboot does not include nuts, so when I’m fully rebooted, I think some chia seeds would be ideal in this.


Ok, it may not look appetizing, but it is truly my favorite smoothie! Give it a whirl: 5-6 kale leaves, 5 strawberries, 1 mango, and 3/4 cup of water. Blend until smooth. 🙂

After munching on salad mid-morning, for lunch, I needed something with some girth. A warm meal sounded great, too. I remembered my Potato-Leek Soup recipe, but it’s not quite acceptable for the reboot as it is . . . so I gave it a reboot of my own.

The original recipe calls for Earth Balance margarine and milk, so I needed to get creative. I added mushrooms to give it that thick and creamy texture and I also threw in some spinach. I incorporated a sweet potato and used a tablespoon of coconut oil instead of butter. LOVED it! It was exactly was I was needing to fill me up and satisfy my comfort food cravings—all with staying within the reboot guidelines!

INGREDIENTS:
1 Tbs coconut oil
1 large sweet potato
1 tsp garlic, minced
3 medium russet potatoes or 6 small Yukon Gold potatoes, diced
2 large leeks, sliced thin, then halved
2 cups mushrooms, quartered
1-1/2 to 2 cups fresh spinach leaves
5 cups water or low-sodium vegetable broth
salt and white pepper, to taste
fresh chives

DIRECTIONS:
In a large soup pot, melt the coconut oil and add the garlic. Saute for a minute. Add the leeks and saute 5-7 minutes, or until they soften.

Add the potatoes and broth/water; bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes soften.

Working in batches, ladle into a food processor and add some mushrooms and spinach. Puree until smooth-ish. Transfer to a large bowl. Continue to puree the rest of the soup, adding mushrooms and spinach. Season with salt and white pepper and top with some freshly chopped chives. This was out outstanding and I didn’t miss the milk, cheese, or sour cream that the original recipe uses.

Layer, I threw together another tasty smoothie: 4 kale leaves, 1/2 a small cantaloupe, 1 pear (peeled and chopped), and 3/4 C of water.

I snacked on some salad, munched on some jicama and cherries, and for dinner, I had some more of the leftover potato-spinach soup and decaf herbal tea. I have several more recipes geared up for the next few days, so I’ll be bringing those to you soon. All in all, I feel pretty good and its get easier as I go. The key is planning. Be armed with recipes and ingredients. I recommend planning your meals in advance and spending some time chopping vegetables up ahead of time so that it’s a matter of just grabbing them when you need them. Lack of planning can easily derail you from the reboot!

Vegan and Gluten-Free Red Velvet Cupcakes

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Vegan and Gluten-Free Red Velvet Cupcakes --Epicurean VeganI used the same recipe for these, as the red velvet cake I made a couple of months ago. I wasn’t sure how making the batter into cupcakes would work out, but in the end, they  were delicious!! To begin with, it’s never easy to figure out how full to fill the muffin cups. I went with about 2/3 to 3/4 full, and I got 23 cupcakes. They puffed up a bit, so I recommend filling them halfway which will probably yield more than 24. These are certainly sinful and not something I recommend making on a weekly basis, but rather to enjoy as an occasional treat!

INGREDIENTS:
1 C gluten-free vanilla rice milk
1 tsp cider vinegar
2-1/2 C Betsy’s Baking Mix (recipe below)
1 tsp salt
1 tsp xanthan gum
1-1/2 cups sugar
1/2 C palm oil shortening
2 Tbs unsweetened cocoa powder
1-oz red food coloring
1/4 C + 3 Tbs unsweetened applesauce
1 tsp vanilla
1 Tbs distilled white vinegar
1 tsp baking soda
1 recipe butter cream frosting (below)
Betsy’s Making Mix: this makes 7-1/2 cups–remember, use just 2-1/2 cups of it.
3-3/4 C garbanzo bean  flour
2-1/4 C potato starch
1-1/2 C tapioca starch/flour
Buttercream Frosting:
1 C Earth Balance margarine
4 to 4-1/2 C confectioner’s sugar
Vanilla rice milk

DIRECTIONS:
Preheat oven to 350. Make your baking mix first: Combine all the flours in a large zip-lock bag. Using a whisk, blend them well. Then seal tightly and shake it vigorously for 1 minute. This mix will stay good for up to 3 months. Place muffin liners into muffin pan and set aside.

In a small bowl or measuring cup, combine the rice milk and cider vinegar to create “buttermilk” and set aside. In a small bowl, use a spoon to combine the cocoa powder and food coloring. (Keep in mind that 1 ounce is a full-sized bottle of food coloring). It will form a paste:

Vegan and Gluten-Free Red Velvet Cupcakes --Epicurean Vegan

In a large bowl, combine 2-1/2 cups of the baking mix, salt, and xanthan gum. In the bowl of a stand mixer, cream together the sugar and palm oil shortening. Add the applesauce and vanilla and cream everything together until mixture is light and creamy. Add the cocoa paste and mix well.

Vegan and Gluten-Free Red Velvet Cupcakes --Epicurean Vegan

Alternately, add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combo into the cake batter and thoroughly mix it in.

Vegan and Gluten-Free Red Velvet Cupcakes --Epicurean Vegan

Fill each muffin cup about halfway with batter. I find that it’s easiest to hold the muffin cup in my hand and use a small spoon to drop filling in the cup. I then place it into the muffin pan. Works great and you can avoid getting batter on the pan.

Vegan and Gluten-Free Red Velvet Cupcakes --Epicurean Vegan

Bake for 30 minutes, or until an inserted toothpick comes out clean.

Vegan and Gluten-Free Red Velvet Cupcakes --Epicurean Vegan

Let cool completely before frosting.

To make the frosting cream the vegan margarine until smooth. Little by little, add the confectioner’s sugar. Add the vanilla rice milk 1-2 tablespoons at a time until you reach a thick consistency. I beat this for several minutes to not only cream all the margarine, but to make it good and fluffy.

Vegan and Gluten-Free Red Velvet Cupcakes --Epicurean Vegan

Layer the tops of the cupcakes with some frosting and enjoy!

Vegan and Gluten-Free Red Velvet Cupcakes
 
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I used the same recipe for these, as the red velvet cake I made a couple of months ago. I wasn't sure how making the batter into cupcakes would work out, but in the end, they were delicious!! To begin with, it's never easy to figure out how full to fill the muffin cups. I went with about ⅔ to ¾ full, and I got 23 cupcakes. They puffed up a bit, so I recommend filling them halfway which will probably yield more than 24. These are certainly sinful and not something I recommend making on a weekly basis, but rather to enjoy as an occasional treat!
Author:
Ingredients
  • 1 C gluten-free vanilla rice milk
  • 1 tsp cider vinegar
  • 2-1/2 C Betsy’s Baking Mix (recipe below)
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1-1/2 cups sugar
  • ½ C palm oil shortening
  • 2 Tbs unsweetened cocoa powder
  • 1-oz red food coloring
  • ¼ C + 3 Tbs unsweetened applesauce
  • 1 tsp vanilla
  • 1 Tbs distilled white vinegar
  • 1 tsp baking soda
  • 1 recipe butter cream frosting (below)
  • Betsy’s Making Mix: this makes 7-1/2 cups–remember, use just 2-1/2 cups of it.
  • 3-3/4 C garbanzo bean flour
  • 2-1/4 C potato starch
  • 1-1/2 C tapioca starch/flour
  • Buttercream Frosting:
  • 1 C vegan margarine
  • 4 to 4-1/2 C confectioner’s sugar
  • Vanilla rice milk
Directions
  1. Preheat oven to 350.
  2. Make your baking mix first: Combine all the flours in a large zip-lock bag. Using a whisk, blend them well. Then seal tightly and shake it vigorously for 1 minute. This mix will stay good for up to 3 months. Place muffin liners into muffin pan and set aside.
  3. In a small bowl or measuring cup, combine the rice milk and cider vinegar to create “buttermilk” and set aside. In a small bowl, use a spoon to combine the cocoa powder and food coloring. (Keep in mind that 1 ounce is a full-sized bottle of food coloring). It will form a paste.
  4. In a large bowl, combine 2-1/2 cups of the baking mix, salt, and xanthan gum. In the bowl of a stand mixer, cream together the sugar and palm oil shortening. Add the applesauce and vanilla and cream everything together until mixture is light and creamy. Add the cocoa paste and mix well.
  5. Alternately, add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combo into the cake batter and thoroughly mix it in.
  6. Fill each muffin cup about halfway with batter. I find that it's easiest to hold the muffin cup in my hand and use a small spoon to drop filling in the cup. I then place it into the muffin pan. Works great and you can avoid getting batter on the pan.
  7. Bake for 30 minutes, or until an inserted toothpick comes out clean.
  8. Let cool completely before frosting.
  9. To make the frosting cream the vegan margarine until smooth. Little by little, add the confectioner’s sugar. Add the vanilla rice milk 1-2 tablespoons at a time until you reach a thick consistency. I beat this for several minutes to not only cream all the margarine, but to make it good and fluffy.
  10. Layer the tops of the cupcakes with some frosting and enjoy!

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