Vegan Fall Quiche

A Fall quiche derived largely from this recipe.

Pie crust (I used my Pumpkin-flavored pie crust)

Veggie part

1/6 recipe (not including crust)

1 tsp olive oil
1/2 large yellow onion, diced
2 cloves garlic, minced
1 small head broccoli, diced
1 red bell pepper, diced
1 large carrot ( I used purple variety), sliced
1/2 tsp salt
1/4 tsp red pepper flakes
1 tsp cumin
1/2 tsp ginger
Thyme, rosemary to taste
1/4 cup water or vegetable broth

Quiche part
1 package silken tofu
2 tbsp lemon juice
1 tbsp tahini
1 tbsp rice vinegar
1/4 cup nutritional yeast
1 ounce vegan cheese (I used daiya mozzarella)
chives

Pre-heat oven to 350.

Make the pie crust, and set in the freezer while you prep veggies.

Veggies: Heat oil over medium. Saute garlic and onions until translucent. Add cumin, red pepper flakes, salt, spices. Saute 2-3 additional minutes. add rest of veggies and water. Cover and steam until broccoli turns bright green and the peppers and carrots soften (~7-10 minutes). Uncover and allow the water to boil off. Taste and adjust! Then set aside to cool a bit.

Quiche: Meanwhile, combine tofu, tahini, lemon juice, vinegar, and nutritional yeast and blend until smooth. Taste and add salt/pepper if desired.



Prep the pie/tart dishes. Sprinkle vegan cheese onto the pie crust. Combine tofu and saute'd veggies and mix until even. Add appropriate amount of quiche mix to pie tin. I topped mine with chives for color.

Bake 45-55 minutes, or until lightly browned and set. I made 6 mini quiches with this recipe. However, should be enough to make a full sized pie.

Enjoy!

Pumpkin (flavored) Pie Crust

Not to be confused for a crust made for pumpkin pie (though it could be used for such), this is a pumpkin-flavored pie crust! 

Time- 10 minute prep, 20 minutes inactive
I am enjoying fall flavors this week and had leftover pumpkin puree from this weekend's pumpkin oatmeal pancake experiments. I decided to make a vegan quiche with a pumpkin crust for dinner tonight.

The recipe is very simple.

1 cup white flour
1/2 cup chickpea flour
1/2 tsp salt (or to taste)
3/4 cup pumpkin puree
~1/4 cup earth balance
Dried/fresh herbs to taste

Keep pumpkin and margarine as cold as possible. In a food processor, blend flours, salt, herbs (if desired). Add in pumpkin puree. The flour shouldn't be clumping too much, but should turn a nice orange-ish hue.  Then add in margarine. This is where the dough should become doughy.  Let cool in freezer ~20-30 minutes, or fridge overnight.

Lightly oil pie pans/tart dishes. Using your fingers, or if you are more patient than me roll out the dough, press into the bottom of your pie dish.

If you want to pre-bake, 425 for 10-12 minutes. Or I just went ahead and filled the crust with quiche mix.

1/6 of the recipe

Easy Blueberry Spice Pancakes

1 cup Flour
1 tbsp Sugar
2 tbsp Baking Powder
1/2 tsp Cardamom
1 tsp Cinnamon
1/8 tsp Salt

1 1/2 cup Soy Milk
1tbsp Vanilla Extract 

3-4 oz Blueberries


Mix Dry ingredients together. Whisk in soy milk and vanilla. Add blueberries and mix well. (You can also add after adding batter to pan, if you want more equal blueberries per pancake.) Cook over med/low heat adding vegan margarine as needed. Top with syrup, powdered sugar, etc.

Garlic Herb Gnocchi

~ 4 servings

1.5 lbs red potatoes (~6 small/medium sized potatos)
3 tbs olive oil
1 1/2 cups flour
1 tbsp garlic powder
1 tbsp italian seasoning (mix of majoram, thyme, rosemary, sage, savory, oregano, and basil)
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)

Preheat oven to 400°. Wash potatoes and puncture a couple times with a fork. Bake on a cookie sheet for 1 hour, or until a fork/knife easily cut through the potato. Let cool completely (30-40 minutes).

Scoop out the potato flesh into a large mixing bowl, discarding the skins. Add olive oil and mash until smooth and free of clumps.

Mix together dry ingredients. Slowly knead in flour mixture until a nice dough forms. It shouldn't be super sticky--add more/less flour as needed. On a clean floured surface, roll out dough cylinders to 1 in diameter. Cut 1/2 in sections and smooth edges. Place on wax paper (don't let gnocchi stick to each other). Using the tines of a fork, place a small indentation in the center of each gnocchi.

At this point you can either store gnocchi by wrapping in wax paper (to avoid gnocchi sticking to one another) and freezing, or cook.

To cook, bring a pot of water to a boil. Add 1 tsp olive oil and a little salt to water. Drop in gnocchi. They should sink to the bottom. The gnocchi will float to the top when done (5-10 minutes).

Top with pasta sauce or try this sage "butter" sauce. We previously tried the gnocchi recipe, and while our gnocchi were a little off the sauce was delicious.

Sweet Curry "Crock-Pot Pie"

This was technically inspired by this recipe. Instead of the traditional pot pie, this recipe is sweet and spicy. The soup is curry based, but has the traditional pot pie veggies making it both familiar and exotic. 

Soup:

yellow onion

2 stalks celery

can sweet corn

1 stalk green onions

1/2 cup edamame

1/2 cup peas

4  carrots

1-2 garlic cloves

2 cups vegetable broth
6-7 whole cloves*

1-2 sprigs fresh sage (remove from stem)

1-2 sprigs fresh rosemary (remove from stem)

1-2 sprigs fresh thyme (remove from stem)
Optional: fennel fronds (I used one ice cube's worth of frozen, stored from a fall CSA share)

Rue:

1/2 tsp cumin*

~ 1/4 tsp cinnamon*

~ 1/4 tsp ground coriander*

1/2 tsp tumeric*

pinch paprika*

pinch cayenne pepper*

salt 

pepper

1/2 cup flour

1 1/4 cup water

1/2 cup vanilla almond milk (or any non-dairy milk)

* If you don't have these ingredients, use maybe 1 tbs of curry powder --it will have the same spices and close to the same flavor.

Bread Top:

2 1/4 cups bisquik/ biscuit mix

2/3 non-dairy milk (I used plain soy)

Chop onions, slice carrots and celery, mince garlic. Combine vegetables, broth and fresh herbs in crock pot. Combine rue ingredients and stir until smooth. Stir into the soup. Cook on high for 1-2 hours.

Mix bread top ingredients and spread/drop evenly over the top. We took spoonfuls and dropped them like dumplings across the top, but it worked out fine in the end--It may sink at first, but will puff up and float to the top. Reduce heat to low and cook for ~2 hours until the dough is cooked all the way through.

It was sweet and spicy treat, very delicious!!!!

Chocolate Chai Cupcakes

For a Holiday "Classy Evening Affair," I made these Chocolate Chai Cupcakes  and topped them with a  Pumpkin Amaretto Frosting (modified from this recipe). I did a double batch of the cupcakes for this amount of frosting.

Here is my frosting recipe:

Pumpkin Amaretto Frosting

4 oz vegan cream cheese (I used Tofutti)

2 tbsp Earth balance margarine

1/4 cup pumpkin puree

1-2 oz Amaretto (if you use more, you may need more powdered sugar, or use less pumpkin)

2 cups powdered (confectioner's sugar)

Optional: Chocolate-covered espresso beans 

Blend the cream cheese and butter together until smooth (use a whisk or a hand mixer). Blend in the pumpkin and amaretto until the consistency is smooth and the color is even. Slowly add in the powdered sugar, being careful to avoid clumps (if you have one, a flour sifter would be really helpful at this step, but not necessary). The frosting should peak, and in general be thick enough to not run off the side of the cupcake. Add more powdered sugar if the frosting is too runny and use a high speed on the hand mixer to  "whip" the frosting into shape! Using a large spoon, frost the cupcakes. Mine were topped with chocolate covered espresso beans. Pictures to come.

Broccoli Spinach Lasagna

This is a good way to clean out the fridge. For us, we had spinach, broccoli, and icicle radishes. The two of us had left overs for lunch and quick dinners for 3 days. But, it was super delicious!! Pictures to come.

Vegan Lasagna
Serves 6-8 (or 2 for days :-P)

1/2 package lasagna noodles
1 package extra firm tofu (14-16 oz)
1/4 cup nutritional yeast
Spices to taste- about 1/2 tbsp of each: lemon garlic spice mix, salt, pepper, oregano, and thyme.
Spinach- about a quart of fresh or frozen spinach
4 small icicle radishes
1 head broccoli
2 large cloves garlic
1 red onion
2 regular cans tomato sauce or one large jar pasta sauce
1 package soy mozzarella cheese


Step 1: Cook lasagna noodles as per package instructions. While cooking, drain/press tofu. If using, blanch fresh spinach in left over pasta water.
Step 2: Using a fork or hands crumble tofu to ricotta texture. Add nutritional yeast and spices, mix well.  Mix in spinach. Set aside.
Step 3: Dice radishes and broccoli into small edible pieces. Mix together and set aside.
Step 4: Chop onion and mince garlic, Saute briefly in olive oil until onion is translucent.

In a 9x13 baking pan, layer accordingly:

Thin layer of tomato sauce (Sauce)
Noodles
Sauce
Broccoli/radish mix
Sauce
Noodles
Sauce
Onion/garlic mix
Tofu ricotta
Sauce
Noodles
Sauce
Top with soy mozzarella cheese



David had already dug in before we could get a great shot of the lasagna, but here is what the final product should look like (minus a slice):



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