Mini Spinach, Tomato, & Chive “Quiches”

Mini Spinach, Tomato, & Chive “Quiches”

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

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 450°F and grease a standard muffin pan
  2. In a mixing bowl, whisk together the chickpea flour, water, oil, cumin, salt and pepper.
  3. Add the garlic, chives, and spinach and mix well.
  4. Pour the mixture evenly into each muffin tin.
  5. 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.
  6. Serve with hot sauce or your favorite salsa!

    Vegan Brownies (No Flour, No Refined Sugar)

    Vegan Brownies (No Flour, No Refined Sugar)

    Serves 12

    Ingredients:

    • 1 can of black beans, no salt
    • 1/2 cup pure maple syrup
    • 4 pitted dates, soaked in hot water for 10 min
    • 1/3 cup of raw cashews
    • 2 flax eggs (2 tbsp of ground flax seed whisked with 5  tbsp of water)
    • 1 tsp baking powder
    • 1/2 cup of raw cacao powder
    • 1 tsp pure vanilla extract
    • 1/4 cup coconut oil, liquid
    • 1/8 tsp sea salt
    • 1/4 cup of vegan chocolate chips
    • 2 tbsp shredded coconut, unsweetened.

    Instruction:

    1. Preheat oven to 350 degrees F. 
    2. In a blender, add all ingredients except the chocolate chips and shredded coconut. Blend until smooth.
    3. Pour into a brownie pan lined with parchment paper. Bake for 30 minutes.
    4. Let it cool for 10 minutes before devouring!

    Vegan Cream Cheese Frosting

    Vegan Cream Cheese Frosting

    Vegan Cream Cheese Frosting

    Makes about 1 cup of frosting.

    Ingredients:

    • 3/4 cup raw cashews, soaked in hot water for 1 hour
    • 2 tbsp coconut oil, melted
    • 3 tbsp maple syrup, or agave nectar
    • 1 tsp vanilla extract
    • 1 tsp fresh lemon juice
    • 1/4 tsp sea salt

    Instructions

    Combine all ingredients into a food processor. Slowly add 2-5 tbsp of lukewarm water until the desired texture is reached. Use this as the frosting for cakes or your favorite carrot cake muffins!

    Vegan Veggie Calzone

    Vegan Veggie Calzone

    Vegan Calzone

     

    Ingredients:

    • 1 lb pizza dough (I used trader joe’s, or you can make your own Vegan Pizza Dough (That account rocks!)
    • 1 packet of Daiya Mozzarella Cheese
    • Sun Dried Tomatoes
    • Banana Peppers
    • Spinach
    • Onions
    • Garlic

    Saute the spinach, onions and garlic until the onions are almost soft.

    In a bread pan, flat out half of the pizza dough. Lay out all of the veggies and sprinkle the cheese on top. Use the rest of the dough to cover the filling and pinch the edges together.

    Bake at 425 degrees Fahrenheit for 20 minute, or until the top of the calzone is browning.

    Top with oregano and serve with any marinara sauce. I suggest cut it into single slices, if sharing. If not, dig in!

    Cocoa Banana Chia Muffins w/ Toasted Coconut

    Cocoa Banana Chia Muffins w/ Toasted Coconut

    20140519_215310

    These muffins were a random experiment I wanted to try when I saw my ripe bananas wasting away on my counter top. I put together what I could find the pantry and these bad boys came out. They are SO moist and dense. Each one is only 154 calories 🙂

    Ingredients:

    • 3 mashed VERY ripe Bananas
    • 2 cups of whole wheat flour
    • 4 tbsp. of Chia Seeds
    • 2 tbsp cocoa powder
    • 1 tbsp. baking powder
    • 2 flax eggs = 2 tbsp flax seed + 6 tbps. water, whisked right before mixing in
    • 1/2 cup of coconut oil (melted)
    • Shredded unsweetened coconut (optional)

    In a large bowl, combine the bananas, flour, chia seed, cocoa powder, baking powder and coconut oil. Stir thoroughly until the texture is a bit dense. Add the flax eggs and mix very well. Pour a large spoonful of the batter into a muffin pan. Sprinkle the coconut on top, to taste. Bake for 25 minutes at 350 degrees F.

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    I devoured two in the ten minutes after baking. I should have let them cool down a bit, but they were just too good! Enjoy!