Easy Vegan Broccoli Quiche

2

Category : Recipes

I’ve been wanting to work on perfecting a vegan quiche as the egg-version used to be one of my favorite things to eat. I got my inspiration from Lunch Box Bunch here, but tried to make it a bit easier for a lazy Saturday morning. I’m sure it would’ve been much better with all the extra time and goodness she put into her version but this was enough to make me happy as it is.  It is smooth and creamy and exactly what I was looking for :)

Crust (in my Kitchen Aid mixer):

1/2 C Flour

1/4 C flax meal (ground flax seed)

1/4 C corn meal

1/4 C olive oil

1/4 C cold water

1 T Italian Seasoning

1/2 t salt

Press crust into an oiled 9″ round pan and bake at 400 for 10 minutes

In the blender:

1 package silken tofu

1/4 C arrow root

1/2 C dairy free milk (I used So Delicious Coconut Milk)

1/4 shredded vegan cheese (I used Daiya mozzarella)

1 t salt

1/2 t red pepper

1/4 t cumin

1 t garlic powder

1 T vegan parmesan

Pour mixture onto baked crust then add 2 cups chopped frozen broccoli florets (which I pulled out of the freezer the night before to defrost then just chopped them into tiny pieces). Bake at 375 for 45 minutes. Let sit for 10 minutes before serving.

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Quinoa Stuffed Acorn Squash

Category : Recipes

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This was such a delicious autumn dish.  Acorn squash, stuffed with quinoa, apples, currants and almonds – a blend of sweet and savory with a bit of a crunch.

Cut acorn squash in half, scoop out insides and bake face down in a pan (like mine above) with a bit of water in the pan, at 400 degrees until soft.

While baking, pour 1 cup of water in a sauce pan with 1/2 quinoa, bring to a boil then simmer with top on until water is absorbed.  Add 1/2 apple, 1 tablespoon toasted, slivered almonds, 2 tablespoons currants, 3/4 teaspoon garam masala and salt and pepper to taste.

Once the squash is cooked, flip the halves over, plop in a tiny bit of vegan margarine and a teaspoon of brown sugar, put back in the oven to melt for a minute then pull them out and fill with the stuffing!  The quinoa mixture is enough for two small acorns or possible one large one. 

Enjoy!

 

Peanut Butter Hot Chocolate

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Category : Recipes

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I’m not sure how I’ve never come up with this idea before because who doesn’t love anything and everything with chocolate and peanut butter together?!  I warmed some So Delicious Coconut Milk, with a tablespoon of peanut butter and a handful of Ghiradelli semi-sweet chocolate chips while whisking it until hot.  I topped it off with a few Dandies (vegan marshmallows from Chicago Soy Dairy) and it proved to be an amazing combination.  Perfect for a rainy evening while catching up on Real Housewives and Rachel Zoe.

Chocolate Peanut Butter Bars

Category : Recipes

 

These are my new favorite treat! They’re just like peanut butter cups but I think they’re better! They were perfect for making in our insanely hot summer weather since you don’t have to turn the oven on but they’re just as good to make as the weather cools.

 

 

 

 

 

Toss the following in the food processor:

1 package of graham crakers (not the entire box, just one of the packages inside the box)

2 cups of powdered sugar

1 cup of peanut butter

2 sticks of vegan butter

Once that is blended, put into a 9×13 pan and set in the refrigerator. While it is cooling, melt 1.5 cups of Ghiradelli semi-sweet chocolate chips (or any other vegan chips) with 2 tablespoons of peanut butter. Pour over top of the first layer and cool. Amazing!

 

Peanut Butter Filled Chocolate Cupcakes

Category : Food & Beverages, Recipes

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Last week I made some super delicious cupackes for a friend’s birthday.  For Christmas my sister gave me this little tool that cores out the cupcake so you can fill them.  I hate to say it took me this long to use it but now that I’ve finally taken the time to do filled cupcakes, I think I’m going to have to fill every cupcake I make from here on out.  They were amazing!  Here’s what I did – I made the chocolate cupcakes from Vegan Cupcakes Take Over The World, filled them with the peanut butter frosting and topped them with the vanilla buttercream.  I think I might have to whip up another batch of filled cupcakes this weekend! 

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Minty Water

Category : Recipes

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My favorite summer drink…mint water with the fresh mint from my herb garden.  I know that sounds ridiculously boring but I love it! Super refreshing! I simply snip a bit of mint, pour a bit of boiling water from the kettle to release the flavor and then fill the pitcher the rest of the way with cool water and then off to the fridge it goes to chill

Chocolate Nesting Cookies

Category : Food & Beverages, Recipes

 

I discovered this idea on Crafterhours and immediately knew I had to make a vegan version ASAP.  I don’t know who thought of doing a chocolate chip cookie with an Oreo in the middle, but they’re a genius!  I’m calling them chocolate nesting cookies because they remind me of the Ukrainian nesting dolls I had growing up – like these…

one cookie inside of another, just like the little dolls!

these are super easy to make – whip up your favorite chocolate chip cookie dough recipe…

 

then form the dough around an Oreo cookie and bake!  easy peasy!

 

 

Cake Balls

Category : Food & Beverages, Recipes

Back at Easter I made some very yummy cake balls but never got around to telling you about them.  I know the big thing is making cake pops but that just added more complication to these already time consuming treats. 

 The recipe I followed over-complicated them so here is my simple version:

bake two Duncan Hines cakes (yes, the mix is vegan – just use your favorite egg substitute instead of adding an egg to the mix)

 crumble the cake into a large bowl and add 1.5 containers of Duncan Hines frosting (yep they have vegan frosting!)

scoop out balls of the mixture and place on a cookie sheet

put in the fridge or even freezer to cool them quickly – I cooled them just enough to be able to roll them into nicely rounded balls

while they’re cooling melt two bags of Ghiradelli Semi Sweet Chocolate Chips (yep, they’re vegan!)

covering them in chocolate isn’t the easiest thing – I can’t really tell you there is one amazing way to do it so if you don’t like my way, try something else.  I held each ball in one hand, filled a soup spoon with the melted chocolate and smoothed it over/around the ball – careful, that chocolate is very hot – I definitely burned my fingers!

sprinkle on some fun decor and put them back in the fridge to cool.  when they’ve hardened, pull them out and store them in an air-tight container.  I kept mine in the fridge and either ate them cold or would pull them out about an hour before serving – at which point they were super gooey and delicious

you could very easily make these with any type of cake and frosting.  It certainly took out several steps in the process by using a cake mix and pre-made frosting but since I NEVER buy that stuff I’ll likely make them completely from scratch next time

Strawberry Jam

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Category : Food & Beverages, Recipes

The other day I whipped up some delicious fresh, strawberry jam.  You’d be surprised how easy it is to do! I had two quarts of strawberries which was almost 6 cups.  I mashed them with a potato masher and added 3/4 cup Coconut Nectar : Coconut Secret - Raw Coconut Nectar Low Glycemic Sweetener - 12 oz.I love this stuff!  It’s raw, organic, low glycemic, GF, GMO free and vegan.  I followed the directions on the Pomona’s Pectin box,  PomonasUniversalPectinBoxPhotocooked it then put it in my warm jars, then put them in a water bath to seal the tops.  After cooling over night on a dish towel on the counter I had a few jars of delicious, fresh strawberry jam – so much better than store bought!  I found some cute fabric remnants and hot glued a piece to a jar and gave it to a friend for her birthday last night.

Fried Green Tomatoes

Category : Food & Beverages, Recipes

After a recent trip to the farmers market, where I picked up a green tomato, I did a bit of searching and came up with a fabulous recipe for fried green tomatoes.  I had never made them before but I think I’m hooked now!  They were super easy to make.  The sauce was so creamy and delicious and a side of fried, sliced potatoes rounded it out into a perfect meal.  Check it out here

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