I have been so busy since moving to Sydney that I haven’t given myself the free time to get back into sharing my recipes. I decided to kick start my blogging in Australia with a recipe I have been meaning to test: vegan quiche!
Quiches are one of those unique dishes that you can serve for just about any meal. They work in the breakfast & brunch menu, dinner entrées or even as appetizers for a party!
Mini Spinach, Tomato, & Chive “Quiches”
Makes 14 -16 quiches
- 2 1/2 cups of chickpea flour
- 3 cups of water
- 3 tbsp of extra virgin olive oil
- 1 tbsp cumin powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 garlic cloves, chopped finely
- 1/2 cup chopped chives (green onions)
- 1 cup grape tomatoes, chopped into quarter slices
- 1 cup of raw spinach, chopped
- Preheat oven to 450°F and grease a standard muffin pan
- In a mixing bowl, whisk together the chickpea flour, water, oil, cumin, salt and pepper.
- Add the garlic, chives, and spinach and mix well.
- Pour the mixture evenly into each muffin tin.
- Bake for 16 to 20 minutes, until the tops are golden brown. If you stick a fork into one quiche, it should return dry. If it is still wet, then continue to cook until fully cooked.
- Serve with hot sauce or your favorite salsa!
We picked up some perfect beetroot from the farmer’s market this week, and I was getting bored of just using them in my salads. My goal was to make some delicious red velvet cupcakes using the natural color of the beetroot.
These cupcakes were hot pink before I put them in the oven. When the timer went off, all I could think about was how pretty these were going to turn out. Therefore you can imagine my shock when I saw they lost all the color from the beetroot! What? That was not what I expected, at all.
I found out the baking powder turns the beetroot to a more natural brown color when baking. Fun new fact! Anyway, these still came out delicious and the beetroot purée added to the fluffiness of each little cake.
Serves: 10-12 cupcakes
1 cup unsweetened coconut/almond milk
1 tsp white vinegar
1/3 cup maple syrup, or brown rice syrup
1/4 cup melted coconut oil
1/4 cup beetroot, roasted* & puréed
2 tsp pure vanilla extract
1 1/2 cups flour
¾ tsp baking soda
½ tsp baking powder
1/4 tsp salt
1/2 cup chopped, fresh strawberries
- Preheat oven to 350°F and use a non stick or lightly greased muffin pan.
- In a large bowl, whisk together the milk and vinegar. Set this aside for a few minutes.
- Add the maple syrup, coconut oil, and vanilla extract to the milk and beat until foamy. Add beet purée and beat again.
- In a separate bowl mix together the flour, baking soda, baking powder and salt. Slowly add this to the wet mixture while beating it all together. Continue until no large lumps remain, then fold in strawberries.
- Carefully scoop batter into the cupcake holders, filling each holder about 3/4 way full. Bake for about 29-31 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes, then take them out to cool completely.
- Frost them using the crème from my Vegan Strawberry Crème Dark Chocolate Bites. After making the crème, put it in an airtight container in the fridge overnight to let it become more solid and firm. Frost the cupcakes once they are cool. If using this frosting, store the cupcakes in the fridge.
Roasting the beetroot for the purée: Using 1 beetroot, cut the stems. Preheat the oven to 425°F Scrub the beetroot under warm water. Lightly wrap the whole beetroot in aluminum foil and bake for 60 minutes. Take it out and let it cool for a few minutes. Using a paper towel, or your hands, rub the outside of the beetroot. The outside peel should come off very easily, revealing the dark red inside. Slice and put into a food processor or blender. Add 1 lemon, squeezed. Purée!
Makes about 14 pieces
For the chocolate coating
- 1 cup coconut oil, melted
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup
- 1/8 tsp sea salt
For the creme filling
- 1/2 cup cashew butter (buy it made, or make your own by blending 1 cup of raw cashews with 1 tbsp of coconut oil until creamy-ish)
- 2 cups fresh strawberries, sliced in half)
- 1/2 cup coconut oil
- 1/4 tsp sea salt
- 2 tbsp maple syrup
- 1/2 lemon, squeezed (about 1 tbsp)
- 3/4 tsp pure vanilla extract
- Add all the ingredients for the creme filling in a food processor and process until smooth and creamy. Put this into the freezer for about 10 minutes
- In a bowl, add the ingredients for the chocolate coating until well combined
- Using an ice cube tray, spoon a tablespoon of chocolate topping into each cube. Place in the freezer for about 10 minutes to allow it to harden a bit
- Add a tablespoon of the creme filling on top of the bottom chocolate layer. If it has been chilled long enough, it should sit on top of the chocolate in a ball shape and not spread. That is good!
- Add another tablespoon of chocolate topping on top of the creme filling. This part of the chocolate should be liquidy so that it forms around the edges and takes up any remaining space inside each cube. I recommend heating the bowl a bit to make sure the chocolate is in a liquid state before covering the strawberry creme.
- Put in the freezer for approximately 30 minutes.
- Remove and let it sit for a minute before removing the chocolates from ice cube tray.
- Eat them cold!
- Store these in freezer!
This six- ingredient treat will satisfy any of those warm weather ice cream bar cravings. Each piece breaks off easily to provide a sweet, chocolatey taste that is good to your belly!
- 1 can full fat coconut milk, chilled overnight (DO NOT SHAKE!)
- 2.5 tbsp raw cacao powder
- 1.5 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup shredded dark chocolate (unsweetened, dairy-free)
- Open the can of chilled coconut milk and scoop out all of the white cream into a bowl. Leave the clear liquid at the bottom to add to a blended drink.
- add the cacao powder, maple syrup, and vanilla extract and beat with an electric whisk for a couple of minutes.
- Line a baking sheet with parchment paper and slowly pour the mixture on top. Allow the sides of the parchment paper to fold up so that none of the liquid spreads too far.
- Drizzle the coconut and dark chocolate on top.
- Lay flat in the freezer for at least 3 hours. Break off a few pieces to share!