Vegetarian Converting Quiche (GF Vegan)

Three potlucks in, and this recipe is still a hit! If you've been missing quiche, or just like yummy food, give it a try!

Vegetarian Converting Quiche

Makes 2 9” Quiches, Serves: 8-16

Ingredients:

2 blocks firm tofu, drained and squeezed

1 cup unsweetened plain soy milk

1/2-1 tablespoon red miso paste*

1/2-1 tablespoon low sodium tamari

1 heaping tablespoon nutritional yeast

1 tablespoon unsalted tahini

1 cube vegetable bouillon

2 pinches white pepper

2 pinches nutmeg

1 pinch black pepper

1 pinch smoked paprika

1.5 teaspoons turmeric

1 teaspoon black salt

1 smidgen paprika

2 1/2 cup finely chopped broccoli (about one small crown)

3 cups diced baby bella mushrooms

2 medium shallots, finely diced

2 tablespoons grapeseed oil

10 medium Sage leaves, finely chopped

18 medium Basil leaves, finely chopped

2 frozen vegan pie crusts of your choice

Garnish with cherry/grape tomatoes

* Miso Master Organic is the brand I use. Found at most Smith's, Sprouts, Whole Foods and Natural Grocers. They are all gluten-free. You can sub yellow, white, and other miso without issue.

Directions:

Heat one tablespoon of oil on medium. Dice and sauté shallot for 5 minutes, until soft and caramelized.

Add to 10 cup food processor. Drain and cut your tofu blocks in half. Squeeze and add to food processor.  Add miso, tamari, tahini, and bouillon cube - blend for one minute. Add spices and nutritional yeast - blend. Add soy milk, half the basil, and black salt - blend until smooth and creamy.

Chop broccoli and mushrooms. Dice sage and remaining basil.

Heat one tablespoon of oil on medium. Sauté vegetables uncovered on medium low for 8 minutes, adding the sage in the last few minutes. Add the basil and remove from heat.

In a large mixing bowl add half of the veggies and cream filling, fold, then add the rest and mix.

Evenly dole into pie crusts. Bake at 425 for 40 minutes.

Let sit for 15-20 minutes before cutting and serving.

Create, share, love at first bite!

Instagram

Smoky Sauce or Cheesy Dip (GF vegan, oil-free)

This sauce is super easy to whip up if you have a high-speed blender. And it's highly versatile! I have used this on pizza, pasta, sandwiches, and crackers. I've tried fancy stovetop recipes for similar sauces and in my opinion they aren't really worth the time when you can get this flavor and texture so readily.

Yields: 3 cups

1 cup raw cashews

1 cup boiling water

1 can organic white beans (partially drained, not rinsed)*

2 tbs organic mild miso paste
1/4 cup nutritional yeast flakes

5 cloves roasted garlic

5 drops mesquite liquid smoke
1/2 tsp onion powder

1 tsp dried chives

1/2 tsp Italian herbs

1/4 tsp smoked paprika

Few dashes cayenne

Black pepper, to taste

* I used Simple Truth from Kroger/Smith's; your can of white/cannelini/great northerns might be slightly more watery or thick

Start by boiling 1 cup of water in an electric kettle. To a high-speed blender, add 1 cup of cashews and the boiled water. Open the can of beans and use the lid to drain off any excess liquid on top, but preserve the liquid keeping the beans in the can. Add all remaining ingredients to the blender. Blend on medium-high until smooth and fluffy. Add pepper to taste. I found the salt from the beans and miso to be enough.
Now get out there and slather stuff with this deliciousness!

Create, share, love at first bite!

Instagram | Youtube

Mediterranean Potluck Pleaser! (GF Vegan)

Recently Around the winter solstice, my partner and I went to a Saturnalia potluck and white elephant gift exchange. Our loot wasn't completely a bust. I got a few good DVDs and he got some "snowballs" that jingle when they hit people. Or our cats get to them. More notable, the food we brought was a huge hit and we promised to post the recipe asap. Umm...Sorry! We hope you enjoy it as much as we did. Oh, and sorry in advance for the crummy photos. My iPhone fell out of my pocket at the climbing gym and I lost everything around that time, so I only have a few Will took. He's my cowriter today, too...

Falafel fritters:
2.5 cups (1.5 cans) chickpeas, drained
1.5 cups cilantro, chopped
1 onion, chopped
2 tsp minced garlic
1 tbs salted tahini
3 tbs breadcrumbs
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp himalayan salt
1 tsp fresh pepper
1 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne
1/4 cup + 2 tbs flour
3/4 tsp baking powder
1/2 tsp baking soda
3 tbs virgin coconut oil, for frying

Hi, my name is William and I'll be your cooking instructor for this recipe.
Combine wet ingredients in food processor and pulse to desired texture (we blended it to not be too fine to still maintain some texture.)
Mix dry ingredients in mixing bowl then stir in wet ingredients.
Use a non-stick sheet or dust a surface with flour, then form balls about ping-pong ball size in your hands or by using an ice-cream scoop.
Heat pan over medium high heat, then add coconut oil, and cook the falafel balls - covered - on each side until browned.

Sweet Tahini sauce:
1/3 cup salted tahini
1-2 tbs maple syrup
1/4 tsp kebsa
1/4 tsp anardana powder
1/4 tsp ground turmeric
1/4 tsp mustard powder
1/4 tsp lemon powder

In a small mixing bowl, add all the ingredients and whisk thoroughly.

Tangy Tzaziki:
1 container Tofutti cream cheese
1/2 package firm tofu, undrained
1 medium cucumber, finely diced
1 large lemon, juiced
2 tsp dried dill weed
2 tsp garlic powder
2 tsp onion powder
1 tsp sweet paprika
1 tsp Mrs Dash Italian Medley
1 tsp himalayan pink salt
1 tsp fresh black pepper

So...I messed up and bought the wrong container of Tofutti! If you buy the sour cream you shouldn't need the tofu or as much lemon juice. Also if you can't do soy, there are tons of substitutes you can use and recipes out there that should give you an idea of the proportion.
For this, I simply added all ingredients, save the cucumber, to a food processor and blend until smooth. I'm sensitive to garlic and onion, but you can use fresh if you prefer. About 2 cloves and half an onion.
I then cut my cucumber in half, deseeded it with a spoon, and chopped into tiny pieces. Some people also peel the cucumber, especially if it's a more bitter variety like those typically sold in the store.
You should let this sit for a few hours minimum, so the flavors can develop. I usually do it overnight, beginning at room temperature. I really think this helps, but it could be just me.
Stir and add a little dill on top before serving ;)

Create, share, love at first bite!

Instagram | Youtube

Xtreme Potato Leek Soup (GF V Oil-free)

I first made this soup on a cold Hallow's eve! It was a blessing then, and an absolute joy the second time with fresh bread and coconut bacon. Give it a try with family and friends!

Serves: 4-6 | Time: 55 minutes

2 lbs gold potatoes

3 leeks, chopped

1 can white beans

4 cups veggie broth

2-4 cloves of garlic

10 drops liquid smoke

2 tsp hand-ground rosemary

1 tsp onion powder

1 tsp dried thyme

1 tsp pepper

3 bay leaves

Sea salt, to taste

Coconut bacon, opt

Wash the leeks and add to a pot with enough water to cover the bottom. Cover and cook until tender, about 10 minutes. Halfway through add the garlic.

Meanwhile, chop your potatoes.

Blend the leeks and garlic with four cups of vegetable broth.

Pour into the pot and add the diced potatoes, bay leaves, and herbs.

Bring to a boil. Reduce heat to medium and simmer for 45 minutes or until potatoes fall apart when pressed with a spoon.

Drain and rinse the beans. Remove bay leaves. Add beans, pepper, and salt to taste. I also like a squeeze of lemon juice.

The consistency is up to you. I just hand mashed the potatoes with a spoon and left some chunks. Some people like to blend it to a cream.

Top with better than bacon and serve with bread!

Create, share, love at first bite!

Instagram | Youtube

Spiced Pumpkin Muffins with Cream Cheese Frosting

Just in time for Halloween! I love autumn; I can wear the cutest, comfiest clothes and still get shit done. And I can eat lots of pumpkin-enriched foods! Like these flavorful, fluffy muffins with a tangy frosting. I always get stoked when my baked goods turn out well because I'm much more of a cook. I'll definitely be making these again!

Yields: 24 muffins or 12 muffins and 1 8x8" cake | Time: 40 mins

Muffin Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 cups gently packed brown sugar
• 2 tsp baking soda
• 1 tsp (heaping) baking powder
• 1 tsp Redmond real salt
• 3 tsp pumpkin pie spice
• 1 tsp ceylon cinnamon
• 1 15-oz can pumpkin puree
• 2/3 cup organic coconut oil
• 1/3 cup agave or maple syrup
• 2/3 cup non-dairy milk
• 1/2 cup walnut pieces

In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
In a medium bowl, whisk together the pumpkin puree, oil, liquid sweetener, and non-dairy milk.
Add the wet ingredients to the dry ingredients and use a spatula to fold the ingredients together. Yes, it's a thick batter - just keep mixing. Fold only until there are no pockets of flour that haven’t been incorporated into the batter! Fold in the walnuts.
Preheat oven to 375F.
Oil a silicone muffin tin. Use a tablespoon to fill each muffin cup a little more than halfway. Bake for 20 minutes with one muffin tin on each oven rack. Then switch the positions of the tins and bake for about 5 minutes more or until a tester inserted in the center of a muffin comes out clean. Meanwhile, frosting!

Frosting Ingredients:

• 8 oz Tofutti cream cheese
• 3 tbs spiced pear jam*
• 1.5 tsp vanilla bourbon paste
• 1.5 tsp almond extract
• 2/3 cup confectioners’ sugar, sifted (I like it less sweet and more tangy; very easy to add to taste)

*If you don't have jam, then use room temperature vegan butter plus a few dashes of pumpkin spice.

Combine the cream cheese, jam, and extracts in a large bowl. Beat with an electric mixer until smooth and creamy. Add the confectioners’ sugar and beat again until combined. I always get questions and compliments about the almond extract in the icing!

Cool muffins on a wire rack for about 10 minutes, then remove from tin and cool completely. You could probably also frost and serve after 10 minutes!

Create, share, love at first bite!

Instagram | Youtube

Mushroom Stroganoff

I love hearty, creamy dishes in fall but you can only eat so much soup. That's why I like this meal - it combines those great elements with the convenience of a pasta dish. It's also a revamp of a classic! It was met with approval by my vegetarian and animal eating friends alike. Give it a go!

Serves: 4 | Time: 25 minutes

3/4 lb organic spaghetti
1 cup mushrooms, sliced
1 tbs extra virgin olive oil
1/2 yellow onion, diced
3 tsp minced garlic
Parsley, optional

Sauce ingredients:
1/3 cup white wine, optional
1 tsp mesquite liquid smoke
2 tbs Worcestershire sauce*
3/4 cup raw cashews
1/2 block firm tofu
1 cup very hot water
1/2 can tomato paste
1 cube no beef bouillon
1 tbs dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp thyme
1 tsp cumin
1 tsp pepper
Salt, to taste

* make sure there is no fish! some are certified vegan, like Annie's or Edward and Sons

Fill a large pot with water and a generous teaspoon of coarse salt. Cover over high heat.
Chop your veggies.
In a large sauce or saute pan, add your oil over medium heat. Cook the onion until translucent, stirring frequently. Add your garlic until fragrant. Add water as necessary, to prevent sticking. Reduce heat and cover.
In a blender or food processor, add all the sauce ingredients. Blend until smooth, adding more liquid to desired consistency. I prefer a thick sauce!
Pour into the pan and stir until combined. I added some freshly ground sage and rosemary, as my personal preference.
Add spaghetti to the boiling water and cook according to package directions (10 minutes for al dente, for mine).
Taste the sauce and make any final adjustments.
Drain the spaghetti. If it tastes salty, rinse with hot water. Return to the pot and add a little coconut oil if you won't be serving immediately or want to prevent sticking during storage.
I like serving this dish with bread to sop up extra sauce!

Create, share, love at first bite!

Instagram | Youtube

Best Brownies Ever (vegan, easily gf)

These brownies are seriously satiating, unlike other sugary treats where you eat half the pan in one go. Plus, they're delicious!

1 cup gf flour mix*

1/2 cup bread flour

1 cup coconut sugar

1.5 tsp baking powder**

1/4 tsp Redmond real salt

8 oz Enjoy Life mini chips

2-3 tbs raw cacao powder

1/4 cup virgin coconut oil

3 ripe medium bananas

1.5 tsp vanilla extract

1/2 cup walnut pieces

* I use Vitacost brand http://www.vitacost.com/vitacost-multi-blend-flour-non-gmo-and-gluten-free

** make sure it’s aluminum-free

Set the oven to 350F.

In a mixing bowl, add all the dry ingredients (except walnuts).

In a nonstick pan, melt the chocolate chips and coconut oil over a medium-low heat, stirring often.

In a food processor, puree the bananas and vanilla until fluffy.

Add the melted chocolate to the dry ingredients with the banana puree. Stir until combined.

Pour half the batter - might require a spatula - into a greased 13x9” pan. Sprinkle with walnuts. Repeat.

Bake for 30-35 minutes. Let cool for 10 minutes before cutting.

Chocolately, chewy, not too sweet or nutty! And they store well.

Create, share, love at first bite!

Instagram | Youtube