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 Cinnamon Raisin Bagels

    Vegan Cinnamon Raisin Bagels

    Vegan Cinnamon Raisin Bagels

    Makes 9 bagels

    Ingredients:

    • 1 1/3 cup warm water
    • 1 1/2 tbsp coconut sugar (replace with any sugar you choose)
    • 1 packet active dry yeast (about 2 tsp)
    • 3 1/4 cup of whole wheat flour
    • 4 tbsp of cinnamon
    • 1/2 cup raisins, unsweetened/unsalted
    • oats for topping

    Instructions:

    • In a small bowl, combine the water and sugar and stir until the sugar is dissolved. Add the yeast and let it sit for 6-8 minutes. It should start bubbling and foaming.
    • In a larger bowl, mix together the flour, cinnamon and raisins. When the yeast is ready, pour it into the large bowl and mix as well as you can. It will be lumpy. Don’t expect it to all stick together right away.
    • Transfer mixture to a lightly floured surface and begin to knead the dough. Continue to do so until one large piece forms and everything is sticking together.
    • Put the dough into a lightly oiled bowl (i used coconut oil and wiped it around a glass bowl using a paper towel). Let it sit in there for about an hour. You should see that the dough has nearly doubled in size.
    • Divide the dough into 8 even pieces. Roll each piece into a ball, then use your pinky finger to poke a whole through the middle. Use your finger to open the hole up. Play around with the design until the bagel looks good to you.
    • Set each bagel aside and preheat oven to 425 degrees fahrenheit. Bring a large pot of water to boil. Add the bagels (3-4 at a time if the pot cannot fit them all). Let them boil for 60 seconds.
    • Transfer boiled bagels to a baking sheet lined with parchment paper. Sprinkle the oats on the tops of each bagel. Use a spoon or your finger to lightly push the oats down so they stick to the bagel.
    • Bake bagels for 10 minutes. Let them cool for about 10 minutes before serving!

     

    Vegan Cinnamon Raisin Bagels

    Bagels Dough
    This is what your dough should look like after you have kneaded it for a few minutes
    IMG_20151212_142108
    Make sure all the balls of dough are even before forming the bagel shape. You can choose to make these flat, larger bagels, or keep them small and thick as they are in the photo.

    Cinnamon Raisin Bagels

    Tofu Scramble

    Tofu Scramble

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    Vegans can still have breakfast, FYI! I go to sleep way too excited for breakfast when I know have tofu in the fridge. This with my morning coffee is sure to jump start my happy day

    In a pan, stir fry extra firm tofu, turmeric, curry, and olive oil. Add in your veggies of choice and scramble all together. I added kale and cherry tomatoes! Of course, add a dash of pepper to bring out the flavor.