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Veggie and Tofu Quiche

7/18/2015

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Veggie and Tofu Quiche
We spent the 4th of July weekend with some friends up in Maine. It was a great weekend getting out into nature and hanging out with friends. There were 10 of us and rest of the group was getting eggs and bacon to have for the breakfasts. Since that would take up a lot of space on the stove, I looked for something that didn't need the stove and didn't add too many cooks in the kitchen all at once, plus it had to be delicious and tempting to all the meat eaters. I decided to make a quiche - I could make it ahead of time and just heat it up in the oven, it was self-contained to one dish, and it was delicious and shareable.
Veggie and Tofu Quiche
I made the dish the night before we left and it was pretty simple. I chopped up all the veggies and sauteed them on the stove to cook the liquid out. Making the filling is as easy as blending together tofu, non-dairy milk, and spices. I used puff pastry as the dough since that was all I could find last minute. I would recommend a couple other crusts I've used before. The puff pastry did the trick but it was super flaky and messy after it was cooked.
Veggie and Tofu Quiche
The quiche was a big hit with the group. While they had eggs, bacon, and sausage it eat, everyone went back for seconds on my quiche. After breakfast the first morning there was just enough left for me to eat for breakfast the next day - no more sharing! I'm so glad I decided to make this, it's a great recipe to have in my back pocket and you can put whatever veggies you have on hand. I used kale, onions, mushrooms, and sun dried tomatoes, but some other great options would be broccoli, peppers, eggplant, squash, the list goes on.
Veggie and Tofu Quiche
Ingredients:
4 oz Mushrooms
Large Bunch of Kale
1/2 Cup Sun-dried Tomatoes
1 Small Onion
14 oz Tofu
1/2 Cup Non-Dairy Milk
1/2 Cup Nutritional Yeast
1/2 teaspoon Garlic Powder
1/2 teaspoon Sea or Pink Salt (Pink will have more of an egg taste)
1/4 teaspoon white pepper
1/4 Cup Vegg Vegan Egg (optional but adds more of an egg taste)
Thawed Puff Pastry
Prep Time: 20 minutes




Cook Time: 50 minutes





Servings: 10
Instructions:
If using a frozen crust (like my puff pastry was) make sure it is defrosted. Preheat oven to 350 degrees.
Chop your veggies and saute them over medium heat. I started with the onions and let them sweat a bit, them added the sun dried tomatoes, mushrooms, and kale. In total you should be sauteing for about 10-15 minutes.

Combine the tofu, non-dairy milk, nutritional yeast, garlic powder, salt, pepper, and Vegg in a food processor and blend until smooth. You can adjust the seasonings to taste.

Turn off the heat on the veggies and add in the tofu filling. Mix until well combined.

Add the puff pastry to a nine-inch pie pan. Pour the filling into the pan. Put in the oven and bake for 50 minutes.

Let cool. Serve and enjoy!
Veggie and Tofu Quiche
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Veggie Pot Pie with Cashew Filling

1/7/2015

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I made this recipe for Christmas this year. It is inspired by aveggie pot pie with cashew filling by Kathy Patalsky at Healthy Happy Life. Similar to the Brussel Sprout Casserole I made for Thanksgiving, I wanted to make something that had vegetables and grains/protein all in one since I wouldn't be able to eat much else that was served. This definitely did the job of filling me up! The cashew sauce is so rich and filling!
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As you'll see in the instructions below, this comes together super quickly! Jay has mentioned before at how he likes pot pie and I had thought about making it for a while, but the word "pie" always turned me off. For some reason I have always thought of pies have difficult things to make. It definitely helped that I didn't make the pie crust on my own. I am not skilled enough for that and I didn't feel like experimenting on Christmas morning.

This dish was a huge it at Christmas! As you can see from the picture at the bottom of this post - there wasn't much left! I took that picture before I grabbed my second slice. There was just enough for me to have one slice for leftovers on Friday. I can't wait to make this for Jay and see what he thinks of it! It will be a great staple to have over the winter.
Ingredients:
Pie Crust
12 oz Mushroom
1 Zucchini
1 Squash
3 Carrots
1 Small Eggplant
1 Cup Vegetable Broth
2 Cups Soaked Cashews
1 Tablespoon Apple Cider Vinegar
Prep Time: 20 Minutes
Cook Time:
Servings: 12
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Instructions:

Preheat your oven to 350 degrees.

Chop all your vegetables. Measure how much you'll need by putting them in your pie dish. I used the leftover that I had from making the Spiral Veggie Tart the day before. Transfer your veggies to a large bowl.

Drain the cashews. Add the cashews, vegetable broth, and apple cider vinegar in a food processor or blender and blend until smooth. Pour over your bowl of veggies and mix until the veggies are all coated. Depending on what size of a pie you are making you may not need all the cashew sauce. If you filled your pie pan full of veggies then you just want enough to coat the veggies and fill in the space between them. They shouldn't be swimming.

Roll out the bottom layer of your pie crust so that its about an inch wider (or the height of your sides) than the pie pan all the way around. Add the veggies and cashew mix to the pie pan. Roll out the top layer the same way and place it on top. Squeeze the top and bottom layers together around the edge. Slice 3-4 vents in the top of the pie crust.

Bake for 40 minutes or until the crust is golden brown. Serve and enjoy!
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Cashew Chik'n and Vegetable Stir Fry

12/14/2014

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Jay had been saying how he wanted something with peanut sauce after I made the spaghetti squash with peanut sauce the other day. I thought that I would mix it up a bit and use tahini to make a sesame sauce. I wanted a recipe that would use my winter vegetables and all the cooking greens that I had and I thought a stir fry would be great.

I used bean starch noodles, also referred to as cellophane or glass noodles. There are other varieties made with potatoes or starches. You can find them in the Asian food aisle at the grocery store. They are normally packaged in three bundles of dried noodles. I normally use one bundle at a time. The package says it has three servings, but once you add in vegetables that one serving goes a long way. Jay has always been creeped out by them and this time was no different. If you don't like glass noodles you can use any other type of Asian noodle.
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I used the rest of the seitan from the stew I made last week, about a half a cup. Jay thought it did a good job of filling in for chicken and was pleasantly surprised by the texture.
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Ingredients:
1 bundle bean starch (or other Asian) noodles
1 carrot
1 medium sweet potato
4 oz mushrooms
1 small onion
1 clove garlic
1 apple

1 bunch cooking greens (kale, chard, mustard greens, collards, etc.)
2 tablespoons soy sauce
2 tablespoons apple cider vinegar

Sauce:
2 tablespoons tahini
1 tablespoon soy sauce
1 tablespoons apple cider vinegar
1 teaspoon lime juice
2 teaspoons ginger
1/2 teaspoon sambaal oleek or sriracha or red pepper flakes (optional)
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Instructions:

Cook the noodles to package directions.

While the noodles are cooking, chop up all your vegetables in the order you'll cook them - garlic, onion, carrot, sweet potato, apple, mushrooms, greens. I like to start cooking the heavier vegetables while I chop the rest. Heat the garlic and onion over medium heat until the onions begin to turn translucent. Add the carrots and sweet potato and cook for about 5 minutes, then add the apples, mushrooms, and seitan. Finally, add the greens and let them wilt.

To make the sauce combine all the ingredients in a bowl and whisk them together. This makes enough sauce for a light coating, so if you want more you can increase the portion size of each ingredient. Pour the sauce over the vegetables and stir to evenly coat the dish.

I generally find that cellophane noodles tend to be very long, so after I drain them I like to put the whole pile on my cutting board and slice them once or twice. Combine the vegetables with the noddles. Serve and top with cashews. Enjoy!
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    Author

    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

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