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!
Makes about 1 cup of frosting.
- 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
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!
- 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
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!
- 1 cup of diced strawberries
- 1 tbsp water
- 1.5 tbsp chia seed
- 1 tsp agave nectar
Blend or mash the strawberries so there are still some chunk bits left. Combine with the rest of the ingredients and stir well. Put in a covered jar and refrigerate for at least 1 hour before spreading on anything and everything!
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 🙂
- 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.
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!
Alright, so it’s not really steak. But its still damn good!
Marinate extra firm tofu and place in aluminum foil with sliced tomato wedges. Put it in oven for 25 minutes at 350 degrees, turning the tofu over half way through. Place the cooked meal over your favorite veggies. I used okra and kale!