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

Vegan Butter

To be honest, I’m cheap and I don’t want to spend a ton of money on a healthy, alternative vegan butter I can make at home. This recipe is really easy peasy to make.My criteria is that it needs to spread easily on toast, I can use it to bake with, and it doesn’t have a terrible after taste. This recipe fits the bill. Check, check, check! Try it and see for yourself!

Prep Time: 5 minutes

Chill Time: 3-4 hours

Ingredients

1 1/2 Cups melted refined coconut oil

1/2 cup non-dairy milk (I used unsweetened cashew milk)

1/4 cup light olive oil

1 teaspoon salt

2 teaspoons liquid lecithin

Instructions

  1. Add all ingredients to a food processor and blend for a minute or 2
  2. Pour into a glass dish or Silicone Mold and refrigerate for 3 or 4 hours until firm.

Storage Notes: I usually make a batch that lasts for 3 or 4 weeks in the fridge. Or store in the freezer for 2-3 months.

 

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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!