Country Vegetable Quiche {Vegan}

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This is perfect recipe for a delicious brunch. This country vegetable quiche will fill you up and is a delicious dish to make and share with those you love. Because this quiche is plant-based, you will be able to satisfy your cravings for a yummy breakfast staple without all of the cholesterol. Enjoy!

NOTE: Tools I highly recommend to make this recipe easy-Food Processor

If you don’t have one, don’t panic. You’ll just need to cut up the veggie ingredients really fine. You can also use a hand mixer as an alternative tool to mix up the tofu.

Ingredients

1 pre-made pie crust

Filling

1 cup diced onion

1 cup shredded zucchini

1 cup shredded carrots

2 Tbsp Olive Oil

2 cloves garlic minced

1 block extra firm tofu cut into blocks

1/2 cup nutritional yeast

1 tsp liquid smoke

1 Tbsp salt

1/2 tsp paprika

1/2 tsp thyme

1/4 tsp nutmeg

up to 1/2 cup almond milk or cashew milk

1 cup cheddar shreds ( I used So Delicious brand)

1/2 cup smoked gouda (I used Follow Your Heart brand)

Directions

Pre-heat Oven to 450

  1. Lay pre-made crust in pie pan and prick holes in the center with a fork. Pinch the edges to make a pretty decoration. Bake for 8 minutes-set aside to cool.
  2. While the crust is baking, let’s get our veggies ready for our filling. In your food processor, shred up the onion, zucchini, & carrots.
  3. Add olive oil to pan. Sautee veggies for 3-4 minutes until soft. Add garlic and cook another minute-remove from heat and set aside to cool.
  4. Add tofu, nutritional yeast, liquid smoke, and all seasonings into food processor. Process until smooth. If needed, add up to a half cup of milk until all ingredients are incorporated. Scrape down the sides if needed and pulse until smooth. (In my ninja, I only had to use a 1/4 cup of milk)
  5. Pre-heat Oven to 350
  6. In a large mixing bowl, add tofu, sauteed veggies, & both cheeses. Mix until all ingredients are blended together. Pour into pre-made pie crust shell. Protect your crust with a pie crust saver (or cover your outer crust with aluminum foil)
  7. Bake the quiche for 35 minutes. Once done, let cool on the counter for 20 minutes before serving. (The cooling will allow the quiche to firm up and prevent it falling apart when cutting slices to serve) 

 

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Penne Pasta with Roasted Garlic Cream Sauce {Vegan}

Ingredients

  • 3 cups grape tomatoes, halved
  • 1 large whole bulb of garlic
  • olive oil
  • 5 quarts vegetable broth
  • 16 ounces penne pasta
  • 2 medium shallots, diced
  • Pinch each sea salt and black pepper
  • 2 cups  unsweetened plain Almond Milk
  • 1 1/2 cups  reserved veggie broth (liquid reserved from making the pasta)
  • 2 Tbsp steak Seasoning
  • 2 Tbsp cornstarch + 1/4 cup water (to make a slurry)
  • 1 Tbsp fresh Italian parsley, minced

Instructions

  1. Preheat oven to 400 degrees F and toss tomatoes in a bit of olive oil and sea salt. Slice top off of Garlic Bulb and coat with Olive Oil. Place tomatoes and garlic with cut side up on a lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Once they are done roasting, set aside roasted garlic and tomatoes.
  2. While the veggies are roasting, bring a large pot of vegetable broth to a boil and cook pasta according to package instructions. When done, reserve about 1 1/2 cups broth and set aside. Drain pasta and set aside.
  3. While the vegetables are roasting and the pasta is boiling, let’s prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the diced shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
  4. Slowly whisk in the almond milk and Reserved Vegetable Broth a little at a time so clumps don’t form. (the starch from the pasta broth helps to thicken the sauce and gives it a creamier texture)
  5. Add cornstarch to 1/4 cup of water. Whisk with a fork to make a slurry. Add slurry to sauce and whisk.
  6. Add steak seasonings, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed.
  7. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Pour sauce over pasta. Toss to coat.
  8. Once the garlic is done roasting and cooled off a little, lay the garlic bulb sideways. Using the thick side of butcher knife, press gently down on the garlic bulb until the garlic cloves pop out. Remove casings. Top the pasta with roasted garlic, tomatoes and sprinkle with parsley.
  9. Serve immediately

Pasta 2

Sass Mouth Biscuits {VEGAN}

Fluffy “Buttermilk” Biscuits baked to perfection. Enjoy!

Makes 5-10 biscuits

Prep Time: 15 minutes

Cook Time: 15-20 minutes
2 cups self-rising flour
1 tablespoons sugar
1/2 teaspoon salt
1/3 cup chilled vegan shortening, cut into pieces
1 teaspoon vinegar
1 cup cashew milk (unsweetened)
4 tablespoons melted vegan butter

Cut 1/3 cup of vegan shortening into tiny pieces and put in freezer to chill for about 10 minutes.

Measure the Cashew Milk into a glass measuring cup and add 1 teaspoon of vinegar. Stir until blended and set aside.

Preheat the oven to 425°F and position the oven rack slightly below the center of the oven. Lightly butter/flour a brownie pan, a round cake pan, or cast-iron skillet.

In a large mixing bowl, whisk the flour, sugar and salt. Add the shortening to the flour mixture. Using a pastry cutter, snap the pieces of shortening until the shortening pieces resemble little pebbles in the flour. Make a well in the flour mixture and pour in the cashew milk. Using a fork or spatula, fold in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese.

Sprinkle the rolling surface with flour. Turn the dough out onto the surface and sprinkle the top with flour. Sprinkle some flour onto your hands to prevent the dough from sticking.  Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter.

Place the biscuits in the pan, sides slightly touching. Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan 180°. Bake an additional 9-14 minutes until tops are a golden brown.  Remove from the oven and brush the biscuits again with melted butter. Best served warm right out of the oven!

 

 

Peanut Butter & Jelly Protein Bars

Prep Time
5 min
Refrigerator/Freezer Time
1 hr
Total Time
1 hr 5 min
Kitchen Tools: Food Processor
Crust
  1. 2 cups rolled oats
  2. 20 dates
  3. 2 Tbsp of cinnamon
Peanut Butter Filling
  1. 1/2 cup coconut flour, sifted
  2. 4 scoops vanilla protein powder
  3. 1 cup peanut butter or seed butter
  4. 1/2 cup Almond Milk or Coconut Milk
Jelly Layer
  1. 1 cup jam of choice, warmed ( I used Simply Fruit Seedless Strawberry Spread)

Directions

  1. Put the oats, dates and cinnamon into a food processor. Process until dough forms.
  2. Press dough into a parchment lined 9 inch brownie pan. Place in the fridge.
  3. Sift the coconut flour and protein powder together.
  4. Add the peanut butter and almond milk to the flour mixture and blend until fluffy and smooth. Smooth peanut butter layer over crust. Place bars in the freezer for 30 minutes.
  5. Once the peanut butter layer is semi-firm, top with warmed jam. Place bars back in the freezer to firm up.
  6. Once firm, cut into 12 bars. Bars can be stored in the fridge up to 1 week.

Another Variation to try: Chocolate Protein Powder with Seedless Raspberry Jam

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Power Breakfast Cookies {Gluten Free}

These easy, no bake cookies are a healthy way to start your day right with a punch of energy. They are refined sugar free, low mess, and high protein.

Ingredients

4 cups gluten free rolled oats

2 tsp cinnamon

pinch sea salt

1 scoop protein powder (optional)

1 cup smooth nut butter of choice (I used peanut butter)

1 cup honey  (can sub for brown rice syrup/agave/maple syrup)

1/2 cup pumpkin seeds

1/4 cup raisins

1/4 cup mini semi-sweet chocolate chips

1/4 cup chia seeds

1-2 T unsweetened coconut flakes

Maple Bacon Pancake Muffins

Prep Time 10 minutes

Cook Time 15 minutes

Decorate Time 10 minutes

Total Time 35 minutes

INGREDIENTS
  • 3 c. flour
  • 2 Tbsp. sugar
  • 2 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 2 c. milk
  • 1/2 c. maple syrup
  • 1/4 c. oil
  • 2 tsp. vanilla

Frosting and Garnish

  • 6 slices cooked bacon for garnish
  • 2 sticks of butter
  • 3 1/2 c. powdered sugar
  • 1/4 c. maple syrup

 

MUFFIN INSTRUCTIONS
  1. Combine dry ingredients in a medium mixing bowl; set aside.
  2. In a separate bowl, combine beaten egg, milk, maple syrup, oil, and vanilla.
  3. Pour egg mixture into dry ingredients and stir to combine.
  4. Spoon batter into greased muffin tins, filling each tin 1/2 full. (they will rise/peak)
  5. Bake at 400 degrees for 15 minutes or until golden brown.
  6. Allow to cool to room temp before frosting.
FROSTING INSTRUCTIONS
  1. Put the butter in your stand mixer with whisk attachment and whip for 30 seconds.
  2. Add powdered sugar 1 cup at a time, scraping sides between each addition and whip until incorporated. Increase speed from Medium to High
  3. Add the syrup and whip for another 30 seconds on high. Frosting should be light and fluffy
  4. Chill frosting in the refrigerator for 5 minutes before frosting muffins.
  5. Garnish with Bacon pieces

Pancake (1)

Monte Cristo Waffle Sandwich

I’m just going to let the picture do all of the talking on this one 😉

Waffle Ingredients

1 1/3 cups all purpose flour

4 teaspoons baking powder

1 teaspoon sugar

2 eggs

1/2 cup butter, melted (1 stick)

1 3/4 cup milk

———————-

Sandwich Ingredients

4-6 slices of turkey ham or roasted turkey, thick sliced

4-6 slices of cheddar cheese

4-6 Tablespoons seedless raspberry jam

Powdered Sugar for a light dusting

 

Waffle Directions

Pre-Heat Waffle Iron

In a large bowl, whisk together flour, baking powder, and sugar

In a separate bowl, beat together eggs, melted butter, and milk

until airy.

Make a well in the center of the dry ingredients and pour the wet ingredients inside the well. Using a hand mixer, mix until incorporated

and there are no lumps.

Using a 3/4 measuring cup, ladle waffle batter onto the waffle iron and cook as directed. (I cooked mine for about 6 minutes each)

Once the waffles are done, you will use them as your sandwich “bread”

Sandwich Assembly Directions

Cut waffles in half. Top 1/2 with meat, cheese, and spread the jam. Place

the other waffle back on. Dust the sandwich with a light coating of powdered sugar.

Best served immediately while they are warm. Enjoy!