Zucchini and mushroom Quiche !

IMG_2266Quiche me ! I’m hungry 

Crust :

Chick pea flour  1 cup ( you may use other types of  flour… even i did! but really chickpea is the best!) ( Soy,rice,whole wheat)

4-6 table spoons of vegan margarine

onion powder

Oregano or rosemary

pinch of salt

Almond milk


Half a block of firm tofu ( ferm is the best to use in this case , since it helps hold the filling together )

Don’t be upset about the soy just enjoy  in it  moderation! .. Check out this article !

1 handfull of sun dried tomatoes

3-4 cloves of garlic

1/2 cup or so of Almond milk ( try to use almond since we’re  already using tofu )

1 handful of Fresh thyme ( dried is ok too , Fresh is always best!)

5-6 mushrooms

1 small Zucchini

Safflower oil ( or vegetable , sunflower etc)

half a bunch o green onions

black pepper ( freshly ground is nice but not necessary!)

Nutmeg- just a dash or two



Lets start with the crust.


You can use many different types of flower ** chickpea being my favorite ** although this time I didn’t have any on hand.

try to use a rice flour , soy flower , wholewheat . you get the Idea!

1 cup of flour * add in some spices … i’m at my moms house so ii’ve used what she has lying around here… Oregano and onion powder. : ) it  helps to ensure your crust is savoury ..just like the dish!

mix in 4-6 table spoons of vegan margarine . keep mixining . Add in some almondmilk to help breakdown the flour. until you reach a dough like consistancy.

pop your dough in the freezer for a couple minutes while you get out your 9 inch pie pan… or whatever you might be using(  I think the pan i’m using is 6 inches) and grease it up. spread the dough evenly in the pan being sure to create a wall up the sides .

PRE HEAT your oven to 450 and and place the crust in to bake for 10 to 12 minutes. Set aside to cool a bit whilst you make the filling.




In a sauce pan sautee 3 cloves of garlic , a handfull of green onions a few pinches of thyme and 5-6 mushrooms.

place half a brick of firm tofu into your blender with a handfull of sundried tomatoes, a dash or two of nutmeg, a generous dash of some fresh black pepper and half a cup of almondIMG_2259 milk . Blend until smooth.

cut up thin slices of zucchini place in the bottom of the pie crust.Add the mushroom mix , followed by pouring the liquid tofu/almondmilk mix on top.Bake in the oven at 425 for abot 20 minutes being sure to check on it to enusure the quiche doesn’t burn! ( it may take more or less time depending on the oven you are using … so keep a close eye!) Ultimately you want to end up with the dish having a jello-like consistency on the top.


I love making quiche… it’s been a while . Cross your fingers with me! better be delicious! hah

( turns out it was/ is delicious!!)  A little too brown, but held together beautifully!



Potato and Beet salad!


mmmm this one turned out to be quite delicious! What an understatement!

Yes it is a summery dish … but I just couldn’t wait to share it with you! : D

Lower calories, good for the heart potassium…. and all that Jazz

what you need

  • 1 beet
  • 3-4 small potatoes
  • 3/4 of a zucchini
  • brown sugar
  • white vinegar
  • carrot
  • green onion
  • lemon juice
  • garlic
  • tahini
  • olive oil
  • black pepper
  • fresh basil

Lets get started!
boil your beet and potatoes … remember stick a fork in the beet … if it goes right through easily.. your beet’s cooked!

Once they are cool enough  rough chop them into chunks . I left the skins on the potatoes.. best part!  be sure to peel the beet.


Next I set my chopped root veggies aside in  a bit of pureed jalapeno and vinegar ( not crucial…just adds a little something something)

boil 3/4 cup of white vinegar with  2 table spoons of brown sugar add in  a handful of finely chopped zucchini cubes . Continue stirring until the sugar has de solved.

and the zucchini appears to be slightly softer.


Set your freshly pickled zucchini aside for now and start roasting up 4-5 cloves of garlic.


Once they have “browned”  I chose to blend them with my little hand blender to help release the flavour and make it easier to blend into the dressing.


Wash and dice  the fresh basil  and green onions into small pieces. Toss into a bowl add 3 table spoons of tahini , a splash of olive oil and 2 splashes of lemon juice. couple shakes of pepper and Stir.


add in the garlic and zucchini. give it a good toss chop in carrots … add cellery and or green peas if you have ’em!


                I made a meal out of it and  served my salad  on a bed of kale and spinach! Yum!IMG_2118



MMmmmMMmmMmmm mmmmmmm!IMG_2063

This quick and easy pesto goes nicely with almost anything! I’ve shown it on noodles but try it on a sandwich or in your favorite salad!

WHat you need

Kale ( 4-5 stalks– remove the vain of the kale … only use the leaves : D )

Fresh Basil – 10-12 leaves ( washed and loosely chopped)

Garlic 4-5 cloves!  ( diced and sautéed in vegan margarine)

Lemon Juice ( 3-4 splashes)

Cashews  – 1 handful ( you may sub in any kind of nut  you may have … although cashews turned out to be quite nice : D)

Olive oil – 2 teaspoons

Place the cashews into a container for blending and cover them with water. …set aside

The secret to this cheese -less spread is sautéing the garlic! chop the garlic into a wok , on high heat until the garlic has browned.


wash and chop both the basil and the kale ( using only the leaf! )  place into container with cashews.

add in garlic , lemon juice and olive oil . ** try to layer the liquids so that it is easier on your blender! i.e. cashews,water,kale,olive oil,basil,lemon juice…**

blend away until you have reached a nice smooth consistency. Give it a taste to see if there’s anythingmissing!  ( you may want salt!)

but… Presto! there’s your pesto!  : D

Store it in a tightly sealed container in the fridge , the lemon juice should help it keep longer but I wouldn’t recommend having it for more than 2 weeks!

…mmm… and it’s so tasty it’ll be gone before then anyways!!