Epicurean Vegan

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Linguine in a Lemon Cream Sauce

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Linguine in a Lemon Cream Sauce -- Epicurean VeganThis recipe is from Vegetarian Times and the only changes I made were using vegan cream cheese and adding a couple dashes of nutmeg to the sauce. It came together quickly and served with a salad, it made an ideal meal.

INGREDIENTS:
8-oz dry linguine
1/2 C Tofutti cream cheese
2 Tbs olive oil
1 lemon, juiced and 1 Tbs zest
1/2 C parsley, chopped
A couple dashes of nutmeg

DIRECTIONS
Cook linguine according to package instructions. In a small saucepan, warm the cream cheese, oil, and 2 Tbs lemon juice (I just juiced the whole thing), over low heat. Add the nutmeg, if using. Reserve 1/2 cup of the pasta water and drain the pasta; return it to the pot. Stir in the reserved cooking water into the cream cheese mixture. At first, I thought it was too much water and watered it down too much, but surprisingly, it turned out to be the perfect consistency. If you’re not sure, just add a little at a time and decide how thick you want it.

Stir the sauce into the pasta and add the lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired. Enjoy!

Linguine in a Lemon Cream Sauce
 
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This recipe is from Vegetarian Times and the only changes I made were using vegan cream cheese and adding a couple dashes of nutmeg to the sauce. It came together quickly and served with a salad, it made an ideal meal.
Author:
Ingredients
  • 8-oz dry linguine
  • ½ C Tofutti cream cheese
  • 2 Tbs olive oil
  • 1 lemon, juiced and 1 Tbs zest
  • ½ C parsley, chopped
  • A couple dashes of nutmeg
Directions
  1. Cook linguine according to package instructions. In a small saucepan, warm the cream cheese, oil, and 2 Tbs lemon juice (I just juiced the whole thing), over low heat. Add the nutmeg, if using. Reserve ½ cup of the pasta water and drain the pasta; return it to the pot. Stir in the reserved cooking water into the cream cheese mixture. At first, I thought it was too much water and watered it down too much, but surprisingly, it turned out to be the perfect consistency. If you're not sure, just add a little at a time and decide how thick you want it.
  2. Stir the sauce into the pasta and add the lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired. 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!

Pumpkin-Peanut Butter Dog Treats

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Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganThese are similar to the other dog treats I made, but this time I added pureed pumpkin. I meant to add some fresh parsley and mint, but completely forgot—next time, I guess. We’ll just have to continue to deal with Moe’s stinky breath until it’s time to make more treats. Since commercial treats are full of artificial ingredients, preservatives and animal products, we prefer to make his own treats. It’s especially convenient since Moe has been working on his Canine Good Citizen training so that he can be a therapy dog. Lots of training means lots of treats, so I feel better about loading him up with these and not the gross store-bought ones. I also froze the remaining pumpkin puree to use the next time I make treats.

INGREDIENTS:
1/4 C peanut butter
1/4 C canned pumpkin (make sure it’s just the puree and not the pie-filling that contains spices and other stuff)
1 C water
2 Tbs oil (flax, omega, olive, or vegetable)
1-1/2 C flour
1-3/4 C whole wheat flour
1/4 C fresh mint, minced (optional)
1/4 C fresh parsley, minced (optional)

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine the peanut butter, pumpkin, water, and oil. If using, you can throw in the parsley and mint here, too. Combine until smooth. Slowly add the flours and mix until well combined.

Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganDivide the dough in half. You may want to cover the portion you’re not using, as it will start to dry out. Working with half the dough at a time is easier. On a lightly floured surface, roll out the dough to about 1/4″ thickness. I then used a pizza cutter to make small squares.

Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganPlace the pieces onto a large baking sheet. Yes, this step is time-consuming (a great job for the kids to help with!), and you can cut them into any shape and size  you’d like, but this size works great for training and you don’t have to break them up. If you cut them like I did, you’ll get just over 2-1/2 of the baking sheets of them. Bake for 18-20 minutes.

Pumpkin-Peanut Butter Dog Treats -- Epicurean Vegan

They come out pretty crispy, so I pour them into a large metal bowl so I can reuse the pan. Once they’ve cooled, store them in an air-tight container and they will last up to 6 weeks.

They are Moe-Approved!

Edamame Hummus

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Edamame Hummus -- Epicurean VeganMy wonderful friend and neighbor brought this over to me. We are both foodies and even though she’s not vegan, she always whips up amazing vegan creations for me to try. This hummus is full of flavor and is great with veggies, chips, crackers, etc. A refreshing summer dip!

INGREDIENTS:
2 C edamame
2-3 garlic cloves
2-3 lemons, juice and zest reserved
1/3 C tahini
5/8 C olive oil
1/2 avocado, peeled and pitted
1-1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground coriander
1/16 tsp cayenne
1/2 tsp agave

DIRECTIONS:
Using a food processor, blend edamame, garlic, lemon juice, lemon zest and tahini. With motor running, slowly drizzle in oil to emulsify mixture. Add remaining ingredients and puree until smooth. Enjoy!

Recipe: Edible Front Range

Vegan and Gluten-Free Red Velvet Cake

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Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganSome of you may recall when I made this cake about a year ago, I put in way, way too much of the flour mixture and a friend, who I had served it to, joked that I made him eat a brick. The cake was a disaster and apparently, it took me a year to get over it, but here it is. Wow, what a difference correctly following the recipe makes! 😉 This cake is outstanding! You’d never know it was gluten-free AND vegan! The cake was soft, moist, and not too sweet. (The icing will sure make up for that!) This is now going to be the family birthday cake for a while—it’s that good! Plus, I’ve completely redeemed myself and my friend told me he can no longer tease me about serving him a brick!

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 vegan 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.

Grease 2 9″ cake pans, line the bottoms with parchment paper, then grease the parchment paper; 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 Cake -- Epicurean VeganIn 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 Cake -- Epicurean VeganAlternately, 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. Evenly divide the batter into the two cake pans.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganBake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool completely on a rack before turning them out of the pans.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganOnce cooled, turn over the pans and remove the parchment paper. Take a large plate and place it upside down on the bottom of one of the cakes (that will be upside down on the rack). Flip over so the cake is face up on the plate.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganTo make the frosting cream the 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.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganFrost the top and sides of the cake that is on the plate. Lay it pretty thick, especially on the top. Carefully place the 2nd cake on top and frost that one.

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

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

Slice and enjoy! Cover the leftovers and store in the refrigerator.

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

Recipe source (cake only): Living Without

Vegan and Gluten-Free Red Velvet Cake
 
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This cake from Living Without is outstanding! You'd never know it was gluten-free AND vegan! The cake was soft, moist, and not too sweet. (The icing will sure make up for that!) This is now going to be the family birthday cake for a while---it's that good!
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. 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.
  2. Grease 2 9" cake pans, line the bottoms with parchment paper, then grease the parchment paper; 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.
  3. 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.
  4. 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. Evenly divide the batter into the two cake pans
  5. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool completely on a rack before turning them out of the pans.
  6. Once cooled, turn over the pans and remove the parchment paper. Take a large plate and place it upside down on the bottom of one of the cakes (that will be upside down on the rack). Flip over so the cake is face up on the plate.
  7. To make the frosting cream the 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.
  8. Frost the top and sides of the cake that is on the plate. Lay it pretty thick, especially on the top. Carefully place the 2nd cake on top and frost that one.
  9. Slice and enjoy! Cover the leftovers and store in the refrigerator.

Tater Tot Casserole

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Tater Tot Casserole -- Epicurean VeganPlease Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.

INGREDIENTS:
1 tsp olive oil
2 tsp garlic, minced
1 small onion, diced
2 C mushrooms, sliced
2 C fresh spinach, torn or chopped
1 C edamame
1 bag Boca soy crumbles
10-oz mushroom broth
1/2 C almond milk
2 Tbs arrowroot
1/3 C Tofutti sour cream
Dash or two of nutmeg
Salt and pepper, to taste
40-50 frozen tater tots

DIRECTIONS:
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.

Tater Tot Casserole -- Epicurean Vegan

Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.

Tater Tot Casserole -- Epicurean Vegan

Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9×13″ baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.

Tater Tot Casserole -- Epicurean Vegan

Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Tater Tot Casserole -- Epicurean Vegan

Tater Tot Casserole
 
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Please Pass the Tofu posted a tater tot casserole recipe and considering my guys love anything potato (tater tots being the Holy Grail) I knew this would be a hit with them. I made some modifications to the original recipe based on what I already had on hand. As expected, the guys loved it and are even fighting over the leftovers.
Author:
Ingredients
  • 1 tsp olive oil
  • 2 tsp garlic, minced
  • 1 small onion, diced
  • 2 C mushrooms, sliced
  • 2 C fresh spinach, torn or chopped
  • 1 C edamame
  • 1 bag Boca soy crumbles
  • 10-oz mushroom broth
  • ½ C almond milk
  • 2 Tbs arrowroot
  • ⅓ C Tofutti sour cream
  • Dash or two of nutmeg
  • Salt and pepper, to taste
  • 40-50 frozen tater tots
Directions
  1. Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onion and cook until soft, about 5 minutes. Add the soy crumbles and edamame; cook until heated through. Add the mushrooms and spinach and cook until the spinach begins to wilt and the mushrooms soften.
  2. Meanwhile, in a saucepan, bring the mushroom broth to a boil. In a small bowl or measuring cup, whisk together the almond milk and arrowroot; whisk it into the broth. Once it begins to thicken, add in the sour cream and whisk until smooth. Season with the nutmeg, salt, and pepper.
  3. Pour the broth mixture over the crumble/vegetable mixture and combine well. Lightly spray a 9x13" baking dish with cooking spray. Layer about 20-25 of the tater tots on the bottom of the pan. Pour the mixture on top and spread it out evenly. Top it off with the rest of the tater tots.
  4. Bake for 35 minutes, or until the tater tots are crispy. Enjoy!

Savory Asparagus Tart

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Savory Asparagus Tart -- Epicurean VeganWhen I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I’m sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn’t do that to him—it’s a recipe you’ll want to share and enjoy with others.

INGREDIENTS:
1 puff pastry dough, thawed
1 C Daiya or other vegan cheeze, shredded
1 bunch asparagus
2 Tbs olive oil
1-1/2 tsp truffle oil
Salt and pepper, to taste

DIRECTIONS:
Preheat oven to 400. Roll the pastry sheet out to about 11″x7″. Place onto a baking sheet. Using a fork, puncture the dough all over.

Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.

Sprinkle the cheese onto the dough, then line the asparagus—close together—on top. I just cut the stalks in half (after cutting of the thick ends) and placed them like so:

Savory Asparagus Tart -- Epicurean Vegan

In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

Savory Asparagus Tart -- Epicurean Vegan

Savory Asparagus Tart
 
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When I open my own vegan restaurant, this tart will be a signature item on the menu! And look, I'm sharing my secret recipe with all of you now! The Husband was on a conference call when I took this out of the oven and took a bite. You have no idea how difficult it was to not eat his portion; he would have never known. But of course, I couldn't do that to him---it's a recipe you'll want to share and enjoy with others.
Author:
Ingredients
  • 1 puff pastry dough, thawed
  • 1 C Daiya or other vegan cheeze, shredded
  • 1 bunch asparagus
  • 2 Tbs olive oil
  • 1-1/2 tsp truffle oil
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400. Roll the pastry sheet out to about 11"x7". Place onto a baking sheet. Using a fork, puncture the dough all over.
  2. Bake for 5 minutes, or until it begins to brown. You may need to press down on the dough with a spoon if it puffed up in places.
  3. Sprinkle the cheese onto the dough, then line the asparagus---close together---on top. I just cut the stalks in half (after cutting of the thick ends) and placed them in rows on the puff pastry.
  4. In a small bowl, whisk together the olive oil, truffle oil, salt, and pepper. Brush the mixture onto the asparagus , thoroughly coating the tops. Bake for 20 minutes, or until the edges of the tart begin to brown. Remove from the pan (I used two spatulas on either end) and transfer to a large cutting board. Cut into squares and enjoy!

Angela’s Vegan Quiche

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Angela's Vegan Quiche -- Epicurean VeganThis wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing—I’ve bookmarked so many of them. I had to try this one out—perfect for Easter, by the way. The Sixth Grader remarked, “It’s amazing,” and The Husband, who loved quiche before going vegan, couldn’t get enough  of it. I made only one or two minor changes, otherwise, I followed Angela’s recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I’ll add mushrooms. Angela also lists sun-dried tomatoes as another addition.

INGREDIENTS:
1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 bag fresh spinach or 1/2 package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
1/2 cup cashews, soaked in water for an hour and drained
1/2 block firm tofu
1/4 cup nutritional yeast
4 Tbs soy milk (I used almond milk)
1/2 tsp tumeric
Salt & pepper
1 package defrosted phyllo dough, or 1 vegan pie crust
1/4 tsp paprika
1-2 tomatoes, sliced (optional)
1 C mushrooms, diced (optional)
1/2 C fresh basil, chopped (I added that to the spinach)
1/3 C Daiya cheese (optional)

DIRECTIONS:
Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it’s folded in thirds, it will meld together. I’m such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!

In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes—until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.

Angela's Vegan Quiche -- Epicurean VeganMeanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.

Angela's Vegan Quiche -- Epicurean VeganIn a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you’d like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.

Angela's Vegan Quiche -- Epicurean VeganBake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted.

Angela's Vegan Quiche -- Epicurean VeganYou will love this vegan quiche—a fabulous and easy breakfast. Thanks, Angela for sharing this winning recipe! 🙂

Angela's Vegan Quiche
 
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This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing---I've bookmarked so many of them. I had to try this one out---perfect for Easter, by the way. The Sixth Grader remarked, "It's amazing," and The Husband, who loved quiche before going vegan, couldn't get enough of it. I made only one or two minor changes, otherwise, I followed Angela's recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I'll add mushrooms. Angela also lists sun-dried tomatoes as another addition.
Author:
Ingredients
  • 1 Tbs olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • ½ bag fresh spinach or ½ package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
  • ½ cup cashews, soaked in water for an hour and drained
  • ½ block firm tofu
  • ¼ cup nutritional yeast
  • 4 Tbs soy milk (I used almond milk)
  • ½ tsp tumeric
  • Salt & pepper
  • 1 package defrosted phyllo dough, or 1 vegan pie crust
  • ¼ tsp paprika
  • 1-2 tomatoes, sliced (optional)
  • 1 C mushrooms, diced (optional)
  • ½ C fresh basil, chopped (I added that to the spinach)
  • ⅓ C Daiya cheese (optional)
Directions
  1. Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it's folded in thirds, it will meld together. I'm such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!
  2. In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes---until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.
  3. Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.
  4. In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you'd like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.
  5. Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted. Enjoy!

Grilled Vegetable Fajitas

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Grilled Vegetable Fajitas -- Epicurean VeganIt’s that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I’ll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!

INGREDIENTS:
2 bell peppers, sliced
1 large onion, sliced into strips
1 medium zucchini, julienned
2 avocados, diced
1-1/2 C vegan cheese, shredded
Tofutti sour cream
Salsa
Fresh cilantro
6 flour tortillas
Marinade:
1/4 C olive oil
1/8 C red wine vinegar
1/8 C lime juice
1 tsp dried oregano
1 tsp Ancho chili powder
1/2 tsp garlic salt
1/4 tsp black pepper
1 tsp cumin

DIRECTIONS:
Using a large Zip-loc bag, or bowl, combine all of the vegetables.

Grilled Vegetable Fajitas -- Epicurean Vegan

In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.

Grilled Vegetable Fajitas -- Epicurean VeganOn a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Grilled Vegetable Fajitas -- Epicurean Vegan

Grilled Vegetable Fajitas
 
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It's that time of year to fire up the grill! For its 2011 inaugural grilling, we went with vegetable fajitas. Since I do most of the cooking, the Husband revels in the opportunity to be King of the Grill. I'll gladly delegate that method of cooking to him. This is an easy, healthy meal to jump start your spring (as well as your grill)!
Author:
Ingredients
  • 2 bell peppers, sliced
  • 1 large onion, sliced into strips
  • 1 medium zucchini, julienned
  • 2 avocados, diced
  • 1-1/2 C vegan cheese, shredded
  • Tofutti sour cream
  • Salsa
  • Fresh cilantro
  • 6 flour tortillas
  • Marinade:
  • ¼ C olive oil
  • ⅛ C red wine vinegar
  • ⅛ C lime juice
  • 1 tsp dried oregano
  • 1 tsp Ancho chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • 1 tsp cumin
Directions
  1. Using a large Zip-loc bag, or bowl, combine all of the vegetables.
  2. In a small bowl, whisk together all of the marinade ingredients. Coat the veggies with the marinade and let sit for about an hour. Preheat grill to medium-high heat. We used a grill basket and while stirring often, we (I mean, the grill-master) cooked them for about 20 minutes.
  3. On a warmed tortilla, add some Tofutti, veggie mix, cheese, avocado, cilantro, and salsa. Makes 6. Enjoy!

Mushroom and Spinach Pizza with Truffle Oil

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Mushroom and Spinach Pizza with Truffle Oil -- Epicurean VeganI’ve found my new favorite pizza—and this is it. Truffle oil is ideal for pizzas and this one will leave you wishing you made more!

INGREDIENTS:
Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
3/4 C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

DIRECTIONS:
Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.

Mushroom and Spinach Pizza with Truffle Oil -- Epicurean VeganBake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.

Mushroom and Spinach Pizza with Truffle Oil -- Epicurean VeganBake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Mushroom and Spinach Pizza with Truffle Oil -- Epicurean Vegan

Mushroom and Spinach Pizza with Truffle Oil
 
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Author:
Ingredients
  • Any basic pizza dough recipe. I used a pre-packaged mix.
  • 2 C mushrooms, sliced
  • 1-1/2 C fresh spinach, torn or chopped
  • 1 C fresh basil leaves, torn or chopped
  • ¾ C Daiya mozzarella cheese
  • Truffle oil, to taste (I recommend about a tablespoon)
  • Vegan margarine
Directions
  1. Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.
  2. Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.
  3. Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

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