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

Filling: 

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

 

IMG_2258

Lets start with the crust.

IMG_2249

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.

IMG_2255

IMG_2256

IMG_2262

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.

IMG_2261

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!

IMG_2264

Potato and Beet salad!

IMG_2120

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.


IMG_2096

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.

IMG_2097

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

IMG_2106

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.

IMG_2111

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.

IMG_2109

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

IMG_2114

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

                                        ENJOY!

ZESTY PESTY PESTO

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.

IMG_2057IMG_2060IMG_2061IMG_2058

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!!

IMG_2065