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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Autumn Squash Soup

“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”
-Jane Austen, Persuasion

Prep time:  10 mins

Cook time:  1 hour and 30 minutes

Serves: 4-6
INGREDIENTS
  • 1 butternut squash, divided 2 cups
  • 2 Tablespoons of olive oil
  • 1 onion, chopped
  • 2 Cups pumpkin puree
  • 2 Cups chicken broth (or vegetable stock)
  • 1 Cup apple cider
  • 2 teaspoons of garlic salt
  • 1 teaspoon of pepper
  • 1 teaspoon of sage
  • 1/2 teaspoon cinnamon
  • 1 teaspoon curry
  • 2 teaspoons liquid smoke
  • 2 teaspoons Worcestershire
  • 1 Cup heavy cream

Optional Toppings: roasted pepitas, onion straws, smoked cheddar cheese

Directions

Preheat Oven 450

Roast Squash (30 minutes baking, 30 minutes cooling)

  • Cut the butternut squash in half. Remove the seeds and pulp. Spray with Olive Oil or Drizzle Olive Oil on the squash.
  • Line a flat baking pan with aluminum foil and lay squash face down on the pan
  • Bake in the oven for about 30-45 minutes until squash is tender with fork
  • Remove from oven and allow to cool for about 30 minutes
  • Peel skin from squash
  • Add squash to food processor and pulse until it becomes smooth. Set aside butternut squash puree

On the stove top (5 minutes prep, 15 minutes cook time)

  •  Heat a couple of Tablespoons of olive oil in the pan and added chopped onion. Sautee onion for about 5 minutes until soft.
  • Add sauteed onion to food processor and pulse until smooth.
  • In soup pot, add 2 cups butternut squash puree, onion puree, 2 cups pumpkin puree,  broth, apple cider, and seasonings
  •  Bring to a low boil on medium heat. Cover and reduce heat to low. Simmer for 10 minutes
  •  Stir in  heavy cream and remove from heat
  • Add your selected toppings and enjoy!

Tip: When I have a little extra time on my hands, I’ll go ahead and roast the squash a day or 2 ahead. And then keep the puree refrigerated until I am ready to make the soup. Once the squash is ready, this is an easy 15-20 min dinner to make during the work week.

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Double Batch Ground Beef/Turkey

Double Batch Ground Beef/Turkey

I don’t always have time to coupon or have the perfect timing to run across a sale at our local grocery store. But I have found a way to stretch ground meat that we use on a regular basis by adding in extra veggies and seasonings. I usually buy meat in bulk, cook up a large batch and freeze in 1/2 pound to 1 pound batches. I want to share the recipe I used for my

September Meal Plan where I had 6 meals planned that called for taco meat. Alternately, this recipe is easily tweaked for Italian dishes too.

For this month I happened to stumble upon a family pack of Ground Turkey Meat at Kroger for $5.99. The normal “sale price” is $3.39/pound. But, there are further discounted meats on sale at the back of the store in a special section. These meats are still good, but usually have a Use By/Freeze By date of the same day or the next day. If I bought 3 pounds of ground turkey meat for the regular “sale price” of $3.39/pound, I would have ended up paying a little over $10 for the same 3 pound family pack. I don’t always run across these deals, but I DO regularly use this recipe to pre-cook batches to save both time and money.

Prep time:  10 mins

Cook time:  15-20 minutes

Cooling Time: 15-20 minutes

Assembly time:  10 mins
Total Time:50 minutes-1 hour
Serves: 6 Meals
Taco Meat INGREDIENTS
  • 2 Onions, finely chopped
  • 1 Cup Green Pepper
  • 1 Cup Carrots, finely chopped
  • 2 Cups Zucchini, finely chopped
  • 3 pounds ground turkey
  • 26 oz can Ranch Style Pinto Beans (or called Western Beans at Aldi)
  • 6 Tablespoons Taco Seasoning (you can use store bought or make your own)
  • 1 Cup Salsa
  • 1 Cup of Water

Quart Size Ziplock Freezer Bags

1 Black Sharpie Marker

Directions

  • Add veggies to Food Processor and finely chop (do not puree)
  • In a large 3 Quart Pan, add your turkey meat, and veggies. Cook on medium heat for about 8-10 minutes.
  •  Once meat is no longer pink, add your seasoning, beans, salsa, and 1 cup of water
  • Bring to a boil, cover and let simmer for 5 minutes. While the meat is simmering, label your freezer bags with a Sharpie Marker
  • Allow to cool, and disperse 2-3 cups of meat into Quart Size Freezer Ziplock Bags
  • Freeze until ready to use
Serves: 6 Meals
Italian Meat INGREDIENTS
  • 2 Onions, finely chopped
  • 2 Cups Carrots, finely chopped
  • 1 Cup Zucchini, finely chopped
  • 1 Cup Celery, finely chopped
  • 2 pounds ground turkey
  • 1 pound Turkey Italian Sausage, casings removed
  • 28 oz Can Crushed Tomatoes
  • 6 Tablespoons Italian Seasoning (you can use store bought or make your own)
  • 14.5 oz Can diced Tomatoes
  • 1 Cup of Water

Quart Size Ziplock Freezer Bags

1 Black Sharpie Marker

Directions

  • Add veggies to Food Processor and finely chop (do not puree)
  • In a large 3 Quart Pan, add your turkey meat, and veggies. Cook on medium heat for about 8-10 minutes.
  •  Once meat is no longer pink, add your seasoning, tomatoes, and 1 cup of water
  • Bring to a boil, cover and let simmer for 5 minutes. While the meat is simmering, label your freezer bags with a Sharpie Marker
  • Allow to cool, and disperse 2-3 cups of meat into Quart Size Freezer Ziplock Bags
  • Freeze until ready to use

Tip: My general rule of thumb is to add at least 1 cup of chopped veggies per pound of meat

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Meat ReceiptFreezer Meat