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.

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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 ;)

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Veggie Supreme Pizza (Vegan, GF-option, Low-fat, Low-Sodium)

A supremely stacked pizza for one or two tummies!

Prep time: 1h 15 minutes | Cook time: 25 minutes

Dough:

3 cups of Flour

1 packet of Active Dry Yeast

1 tbs of Coconut Sugar

1.25 cups of warm Water

Optional add-ins:

1 tbs minced dry onion

1 tbs dried Italian herbs

Toppings:

1 medium-sized can of Tomato paste

1 small Onion, chopped

2 cloves of Garlic, minced
1 stalk of Celery, chopped

1 small Zucchini, sliced

1 large Carrot, diced
1 Apple, chopped

1 ear of Sweet Corn
Handful of Mushrooms
Handful of Grape Tomatoes
1/4 head of Cauliflower
1/4 head of Broccoli
1/2 Avocado, mashed
10 sprigs of Cilantro

1 tsp of Cumin powder

1/4 tsp of Cayenne

To make the pizza dough I mixed equal amounts of corn, white wheat, and bread flour in a mixing bowl. In a measuring cup I added warm water, then stirred in the sugar and yeast. Let it activate for 5 minutes until foamy. Make a well in the flour bowl and pour in the liquid mixture. Combine by stirring with a wooden spoon. Oil your hands and knead for about 5 minutes. Return to bowl and cover with a wet tea towel in a warm place and let rise for 1 hour minimum.

Preheat oven to 400F. Punch down your dough and knead it a few more times. Toss the dough to stretch it, then roll it out with a pin. This may require a light dusting of flour. Sprinkle corn meal onto a pizza stone and finish shaping your pizza dough. Place in oven for 10 minutes to partially bake.

Meanwhile, in a small pan, mix your tomato paste with water to desired consistency. Add cumin, cayenne, and half your cilantro. Stir occasionally over a medium heat. Add your minced garlic and half the chopped onions to your sauce. While this warms, wash and chop your toppings. I used whatever I had in the fridge. Use as many or as little of your favorite veggies, but if you come for dinner here you have to go big or go home ;)

Remove the pizza base from the oven. Mash your avocado and smear it on the pizza, then cover it with sauce. Sprinkle on onion, apple, corn, mushrooms, and cilantro. Then add your carrot, zucchini, tomatoes, cauliflower and broccoli. Stack it high!

Return to oven for 15-25 minutes. The cooking time depends on how firm or soft you like your veggies. I love a nice crunch but some people prefer softer vegetables. One easy way to achieve this is to pre-cook them in a microwave or sauté pan, but who has time for that? :P

Let cool for 5 minutes, slice, and serve :)

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Here are photos from the first time I made this pizza. I have since perfected/updated the above recipe for maximum enjoyment and simplicity!

Pumpkin Spiced Tapioca Pudding (V, GF, soy-free, refined-sugar free)

Autumn Eats Series

Autumn is such a great time for seasonal cooking! Of course summer bears wonderful fruits, but think of all the great vegetables and hearty warming recipes of fall…
The season also offers a wonderful array of desserts like apple pie and pumpkin ice cream. I wasn't planning to invent a new treat when I made this tapioca, I just wanted to veganize it. Now to give it that October twist, we kick it up with pumpkin and spices!

For the tapioca pudding:

Cook time: 30 minutes | Fridge time: 2 - 4 hours | Serves: 2 - 4

2 cups almond milk*
1/3 cup small pearl tapioca
1/2 cup coconut milk or cream
1 ripe spotty banana or 1/3 cup unrefined sugar
2 tbs coconut flour or lucuma powder
1 1/2 tsp of pumpkin spice**
1/2 tsp vanilla extract
1/4 tsp pink salt

* or your favorite dairy-free alternative
** or 1 tsp ground cinnamon + dash of ginger, allspice, nutmeg and cloves

In a medium-sized saucepan, combine 1 cup of almond milk and the tapioca, then allow 2 hours or more for them to soak in the fridge.

If using a banana, blend it with the remaining cup of almond milk or wait until after you have cooked the mixture to stir in a mashed banana.

When ready, bring the mixture to a boil over medium heat, whisking in the remaining almond milk, coconut milk, sugar (exclude if using a banana), spices and salt. Stir until at a full boil (about 10 minutes), turn down the heat and, continuing to stir often, simmer for 15 to 20 minutes.

Once the tapioca beads are translucent, add the flour and lucuma (or other thickening agent), stirring constantly until combined. Add the vanilla and remove from heat. Let the pudding cool for at least 10 minutes before serving if you like it warm. If serving cold, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Don't worry about browning from the banana, as the spices already color your pudding beautifully. 

For the pumpkin butter (optional):
Cook time: 30 minutes - 1h 30m | Yields: 2 cups 
20 oz pumpkin puree or 1 sugar pie pumpkin

2 tbs maple syrup or 1/2 tsp stevia (optional)

1/2 cup apple juice or cider*

adjust spices to taste…

1 tsp ginger paste or powder

1 tsp ground cinnamon

1/2 tsp nutmeg

vanilla extract

pinch of salt

* I buy no sugar added or make my own

Preheat your oven to 400 F degrees. Half and seed your pumpkin before placing in a glass pan, skin up, with enough water to just cover the pan's bottom. Roast for 1 hour. Scoop out the flesh and blend in a food processor until smooth. Add all ingredients to a pot and whisk to a boil, then simmer for 30 minutes. Let cool and store in sterile mason jar, refrigerate.

To serve, combined the two in a bowl or jar in multiple layers.

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College Cooking: Lentil-Loaf and Scallion Potato Croquettes (GF, Vegan)

GF Vegan Lentil-Loaf

Prep time: 15 minutes - 1 hour | Cook time: 45 minutes | Serves: 2-3

2 cups soaked or cooked lentils, cooled or chilled
2 cups frozen baby spinach, ripped

1/2 cup mushrooms, diced

1 cup gluten-free rolled oats

1 tbsp veg broth

1/3 onion, diced
2 tbsp flax meal

6 tbsp warm water

1 clove garlic, minced
1/2 cup chickpea or GF flour

1/2 cup vegan BBQ sauce + topping

1/4 cup golden raisins, soaked

2 tsp Turmeric powder

1 tsp Cumin powder

1/2 tsp Cayenne pepper

Salt and Pepper, to taste

In a small bowl, mix your flax and water. Set aside to jellify. If your raisins are plump you can skip this step, otherwise soak them.

In a food processor, blend half of your lentils and oats until smooth. This may require a little water if your lentils were on the dry side. Add to a medium mixing bowl.

Chop your mushrooms, onions and garlic finely. In a small pan, heat your veg broth and sauté the onions and garlic until fragrant or transparent. Add your BBQ sauce. Remove a Ziploc of frozen spinach and, while sealed, squeeze the bag gently so the leaves splinter. If you prefer, roughly chop fresh spinach. Pour into your pan with your mushrooms and stir a few times. They should defrost quickly, and do not need to be heated through. Remove from heat.

Add your flax egg or binder to the mixing bowl. Knead once. Add the rest of your oats and lentils, as well as your BBQ veggies, to the bowl and mix. It will get messy! That’s normal. Add your desired spices and raisins. Add flour a little at a time (I ground additional oats to make flour).

Pour the mixture into a lightly greased glass loaf dish (9x5”). Let rest for 10 minutes in the fridge while you preheat the oven to 375 F degrees. The flax will continue to bind during this time. Spread extra BBQ sauce on top with a spatula and bake for 35 minutes.

Let rest before slicing and serving. Enjoy :)

Scallion Potato Croquettes

Serves: 2-3 | Prep time: 10 minutes | Cook time: 30 minutes

1 large baking potato, peeled and cut into small chunks

2-4 scallions, thinly sliced or minced

1 1/2 teaspoon sesame oil 

Sea salt & White pepper*

*I used sea kelp granules and black pepper because I didn’t have those but both work well

Wash and peel potatoes then cut into chunks. Boil in water for about 12-15 minutes until soft.

Drain and run under cool water then let rest for 5 minutes. Mash and rest again for 5. While those are cooling, pre-heat your oven to 375 degrees F.

Add scallions, sesame oil, salt and pepper to your mashed potatoes (you can use the same bowl). Mix.

Form croquettes by rolling 1/4 cup (you can use a measuring cup or just scoop it into your palm) mixture into a ball.

Place on cooking sheet lined with aluminum foil and lightly greased.

Bake for 10 minutes, flip, spray again and bake for 10 more minutes.

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College Cooking: Not Yo Mama’s Tomato Soup (V, GF, fat-free option)

It's that time of year again! Autumn. The trees are beautifully colored, the breeze is cool, and it's time to eat warm nourishing meals! I decided to keep this recipe low-fat and low sodium for those of you watching your intake, especially if you are indulging in desserts like me :D

Crockpot: 10 hours | Servings: 1-2

2 medium Tomatoes, diced
1 clove of Garlic, minced
1/2 small Onion, diced
1-2 handfuls of Mushrooms, minced
1 3/4 cup Veggie Broth
1/4 cup Tomato Sauce
2 tsp Chickpea Flour
2 tsp unsweetened plant milk

1 tbs Nutritional Yeast Flakes
1 tbs turmeric powder
1 tsp raw cane sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp cayenne pepper
Glug of vegan Balsamic Vinegar (could try red wine or apple cider vinegar)
1 bay leaf
Fresh Cilantro to taste

Add everything to lined crockpot. Stir. Cook on low for 10 hours. This is a chunkier soup, but you can blend the tomatoes if you want it creamier. Also add more flour towards the end to thicken if you don't like thin broth.
If you follow the 80/10/10 diet, this would be great as a cooked dinner with some rice or pasta. Otherwise serve with a tortilla chips, oyster crackers, or a sandwich. The basic recipe for a jammin' grilled avocado sandwich is below.

Two slices of bread (I recommend everything)
1/2 avocado, mashed
Earth Balance vegan buttery spread
Maine Coast Sea Kelp Granules, dash
Onion Powder, dash
Lemon Juice, squeeze (optional)

Butter your bread on the outside. Mix all the ingredients. Medium heat a lightly greased flat pan. Spoon mixture onto bread. Grill on each side for a minute or two until golden-brown. Yum!

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College Cooking: Superfood Power Bites (V, GF, Raw)

Prep time: 10 minutes | Fridge time: 30 min - 1 hour | Yields: 8-10 bites (serves: 4-5)

Depending on what brand you use all the ingredients below can be certified raw, gluten-free and vegan.

1 cup Coconut flour

1/2 cup Peanut flour

2 tsp Lucuma powder

1 tsp Golden Flaxseed meal

1 tsp Ground Cinnamon

1 tsp Turmeric powder

1 tsp raw Cacao powder

1 tsp raw Coconut Sugar

1/2 tsp Himalayan Pink Salt

1 tsp Pure Vanilla Extract

1/4 cup Pure Maple Syrup*

1/3 cup virgin Coconut Oil, melted

1/8 cup raw nut or seed milk **

1/2 tsp vegan chocolate Shakeology (optional)

1/2 tsp Garden of Life raw fiber (optional)

1 drop liquid flavored Stevia (optional)

1/2 tsp raw cane sugar (optional)

* I used Grade A (medium amber) syrup, but use Grade B if you plan to bake these out and throw a teaspoon of baking powder in the mix.

** or any non-dairy milk. I used a lightly sweetened vanilla cashew milk I made.

Line a small glass pan with parchment paper.

In a large mixing bowl add your flours and powders. Mix with a fork.

Add in your wet ingredients. Begin folding and kneading the dough, but don't overwork it.

Wipe the inside of the bowl that contained your coconut oil to lightly grease your fingers. Roll dough into balls. Roll in cane sugar, if desired. Place in your pan and cover.

Refrigerate for an hour if you can stand to wait that long.

Serve with a tall glass of your favorite mylk. Enjoy.

I like to have one of these in the morning with my banana coconut water because the fiber keeps me full and the vitamins keep me focused. They are also a good post-workout treat because they are packed with protein for muscle repair. They're a good snack for any time really!

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Curry Tempeh Loaf with Plum Chutney + Whole Grain Mustard

My plums finally ripened! And what do you do with ripe plums? Make a delicious chutney, of course. You'll need:

2 cups chopped Plums (2-3 plums)

1/4 cup Golden Raisins or Currants

1/2 - 3/4 cups Apple Cider Vinegar

2 tsp Ginger paste or freshly grated

1/2 tsp Red Chili Powder or Flakes

1/2 tsp whole Brown Mustard Seeds

1/4 tsp Ground Cloves/Nutmeg

1 clove Garlic or 1 tsp hing

1/2 cup Onion, minced

1 cup Brown Sugar

1 tsp Cinnamon
1 tsp Turmeric

1 tsp Sea Salt

Combine all ingredients in a medium saucepan and bring to a boil over medium heat.

Let simmer, stirring occasionally, for about 30 minutes (will reduce by 1/3). As the chutney begins to thicken, stir more frequently to assure it does not burn. It should be syrupy within another 10 minutes.

To test for readiness, dip a cold metal spoon into the chutney. If the chutney evenly coats and sticks to the spoon, it is done. Can or serve.

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Whole Grain Mustard

1/2 cup brown mustard seeds

1/2 cup apple cider vinegar

1/4 cup basically any beer

1 tbs organic brown sugar

In a glass bowl, mix everything but the sweetener. Cover with a lid or plastic wrap. Refrigerate for a minimum of 12 hours to 2 days.

In a food processor, blend your mixture. Add in a heaping tablespoon of brown sugar. This balances out the acidity of the vinegar. For a sweeter mustard, add more sugar. Store in a small glass jar: last months in the fridge.

Side note: for alcohol-free chefs, simply omit the beer. You can also play around with adding herbs, spices, etc. This is just your basic recipe. You want an equal ratio of seeds to vinegar. You can also use black or yellow mustard, and white balsamic vinegar. Have fun!

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Now chutney is a South Indian condiment that pairs wonderfully with various curries and breads. I was going to make something along those lines, but my dad was out of town, and I really needed to use up some of the tempeh I bought. So why not modify one of my old meatloaf recipes? This one pleases even my animal-eating parents!

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4 (2 slices each)

1 (8oz) package tempeh

1 small onion, minced

1 large carrot, minced

1 cup instant oats

2 tsp ginger paste

1 tbs liquid aminos

2 tbs spicy mustard

3 tbs curry powder

1 tsp turmeric powder
1-2 tsp red chili powder

1 tsp liquid smoke (optional)

1 green chili, minced (optional)

4 tbs (no-HFCS) tomato ketchup

1 tbs Worcestershire sauce (optional)

Preheat oven to 350F. Grease a glass loaf pan. In a mixing bowl add everything but the tempeh. Chop your tempeh or mash it with a fork in the bowl. Mix everything. Press it into your baking pan. Rest 5 minutes. Bake 25-30 minutes. Let cool before slicing. I served this with blanched broccoli, spiced with chili powder and cumin plus lemon juice. And drizzled everything in chutney!

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Making Kombucha, Lemon Sugar and GF Cupcakes!

It was a day in the kitchen! I made some delightful treats and decided to separate it into two posts. Keep reading for some sweeties :)

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Making Kombucha

This is a fermented tea beverage from China. It is made using a bacterial culture that feeds off the sugar in the tea anywhere from 7-28 days. You then remove the layers of scoby and drink the tea. I prefer it ice cold from the refrigerator. It is tangy and usually fizzy. I first had it in Germany and fell in love. This is my first attempt making it. I purchased a kit on Amazon from OK:

The tea bag is on the left and the scoby culture in some pre-brewed tea is on the right. It wasn't hard to make. Basically like making tea normally, except a gallon of it! Also you don't drink it or want it hot.

You need a cup of refined white sugar, which sounds like a lot, but as I mentioned the bacteria are utilizing this as food during the fermentation process. So when you are ready to drink your kombucha, a serving only has about 25 calories and few grams of sugar.

After you let the tea cool to room temperature, you add the scoby and cover it with a cloth (something that keeps debris out but allows air in). I keep it in a warm part of the kitchen so the bacteria can grow (the directions recommend 85F). I'm gonna let this baby do it's magic for probably 10 days. Really simple, and the health benefits of kombucha as well as most fermented foods (sauerkraut, tempeh, kimchi) are many. Another cool thing is once you've purchased this kit, you have the culture to keep making kombucha. You just save the scoby in a cup of the tea in a baggy until you need it :)

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Making Lemon Sugar

1 cup white sugar

1-2 lemons (depending on size)

I cannot remember the last time I used refined sugar, but since I had taken it out to make the tea, I realized it was going to expire soon. I've never seen lemon sugar made with coconut sugar or any other alternatives I use, so I decided to make some. All you need to do is zest the lemon over a bowl of sugar so the peel and oils coat it. Mix and spread thin on a baking sheet lined with parchment paper.

Let dry for 1-2 hours. You don't want any moisture in the sugar or it will spoil. Your sugar will now have a light taste and perfume of lemon :)

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Gluten-Free Lemon Cupcakes with Chocolate Ganache & Raspberries

Prep time: 5 minutes | Cook Time: 30 minutes | Yields: 12 cupcakes

Coconut (or other gluten-free) flour, 1 3/4 cups 

Non-dairy milk (I used Almond vanilla), 1 1/4 cups

Earth Balance butter or coconut oil, 1/2 cup

Apple Cider or white Vinegar, 2 Tbs

Lemon Juice (fresh), 1 1/2 Tbs

Flax Meal & Water, 1 + 1 Tbs

Turmeric Powder, 1 1/2 tsp

Pure Lemon Extract, 1 tsp

Lemon Sugar, 3/4 cup 

Baking Powder, 1tsp 

Baking Soda, 1 tsp 

Zest of Lemon

Salt, 1/2 tsp

Dark Chocolate Chips, 1/4 cup

Coconut Oil (virgin), 1 Tbs

Preheat your oven to 350F. Melt your butter or use oil. In a small bowl add your water and the flax meal or ground chia to form our egg-like binder. Stir together your vinegar and milk in a small bowl, letting it rest for 5 minutes. combine your flour, baking powder, soda and salt in a large mixing bowl. Mix your milk, oil, sugar, lemon juice and zest in another bowl. Side note: if you don't have turmeric, it can be left out (bet you never heard of turmeric in a dessert before). I added it because it gives the cupcakes a lovely yellow color, doesn't affect the flavor, is a very healthy spice, and a natural food dye. Add your wet ingredients. Use an electric mixer or your hands. Add in your flax egg and stir. 

Spray a muffin tin with non-stick oil or use liners. Spoon your cupcake mix into the tins. Bake for 30 minutes, or whenever a toothpick comes out clean. Let cool for 5-10 minutes in the tin. Meanwhile...

In a glass bowl add your chocolate chips and coconut oil (or butter). You can microwave them or use a double boiler. I decided to boil because the chocolate reaches a perfect consistency and stays creamy for a long time this way. Find a pot that is small enough so the bowl doesn't fall inside and deep enough so it doesn't touch the pot. Add water to the pot only a few inches deep (you don't want it to touch the bottom of your bowl).

Put your pot on the stove over high heat with a lid, bring to a boil. When boiling, turn the heat to low and put your bowl on the pot. The water should just simmer, you will see trapped steam and maybe condensation. Stir the chips as they melt until the mixture is smooth and thin.

Now you can either spread the chocolate on your cupcakes with an icing spatula or hold them upside down and dip them. I tried both and they worked well. Serve hot topped with raspberries (or any fruit sliced) or put in the fridge for 10 minutes for the chocolate to harden.

Enjoy :)

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