Breakfast

Vegetable-filled Quiche

karenwpullen Breakfast, Main Dishes, Recipes
Vegetable-filled Quiche

Traditionally, quiche is made from eggs, eggs, more eggs, and cheese.

This version has a lot of vegetables, and some creamy tofu. It’s a keeper!

Prep Time20 minutes
Cook Time35 minutes
Print Recipe

Spinach-mushroom-tomato quiche

A lovely filling for any kind of pie crust
Course: Breakfast, Main Course
Servings: 8

Equipment

  • food processor

Ingredients

  • 1 pie crust pre-baked
  • 1 15-oz block firm tofu pressed
  • 1 leek or yellow onion thinly sliced
  • 3 cloves garlic minced
  • 8 oz. cremini mushrooms sliced
  • 2 tsp dried basil
  • 1 cup cherry or grape tomatoes cut in half
  • 3 cups baby spinach
  • 2 tbsp nutritional yeast
  • 1 teaspoon fine grain sea salt
  • 1/4 tsp cayenne to taste
  • 1/2 tsp black salt
  • Black pepper to taste

Instructions

  • Preheat oven to 375 degrees.
  • Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
  • In a skillet, sauté the leek (or onion) and garlic over medium heat for a few minutes. Add a little broth if it starts to stick. Stir in the mushrooms and tomatoes, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes.
  • Stir in the herbs, spinach, nutritional yeast, sea salt, cayenne, black salt, and pepper until combined. Cook until the spinach is wilted.
  • Remove from heat and stir in the creamy tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
  • Bake quiche, uncovered, at 375F for 30 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 20 minutes on a cooling rack before attempting to slice.

Notes

Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Zucchini Muffins

karenwpullen Breakfast, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

No-oil, lightly sweetened, these make the perfect healthy snack.

Prep Time15 minutes
Cook Time35 minutes
Print Recipe

Zucchini Muffins

Course: Breakfast, Snack
Servings: 0

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 banana, ripe, mashed
  • 1/3 cup maple syrup
  • 1/3 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax
  • 2 1/2 tablespoons water
  • 1 cup grated zucchini
  • 1/4 cup vegan chocolate chips optional
  • 1/4 cup chopped walnuts optional

Instructions

  • Preheat the oven to 350°.
  • In a small bowl, mix the ground flax and water. Set aside for five minutes to make a flax egg.
  • Combine the apple cider vinegar with almond milk and set aside, also for 5 minutes.
  • Shred the zucchini using a box grater. Measure out 1 cup, packed.
  • In a medium bowl, mash the banana with no lumps; it should be liquified.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  • To the bowl with the banana add the flax egg, curdled milk, and maple syrup.
  • To the large bowl with the flour, add the wet ingredients. Stir slowly to mix wet and dry, but do not over-mix. Once the ingredients are combined, fold in the shredded zucchini. Add the chopped walnuts and chocolate chips if you choose.
  • Prepare a muffin tin. I use silicone cups. Or you could use paper liners. Fill the cups 3/4 full; you should have enough batter for 12 muffins.
  • Bake 30-35 minutes on the center rack, until tops are golden brown. Allow to cool completely before serving.

Peach-Raspberry Crisp

karenwpullen Breakfast, Desserts, Recipes, Side Dishes , , , ,

The perfect summer dessert.

Prep Time15 minutes
Cook Time30 minutes
Print Recipe

Peach Raspberry Crisp

Course: Breakfast, Dessert
Servings: 0

Ingredients

  • 3 cups sliced peaches fresh or frozen
  • 1 cup raspberries
  • 1 cup rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup flour I like whole wheat pastry flour
  • 1/2 cup date paste 8 medjool dates blended with 1/2 cup hot water
  • 1 tablespoon vanilla

Instructions

  • Preheat the oven to 375 degrees.
  • Mix the peaches and raspberries, place into a lightly greased baking dish, like a baking dish, pie pan, or individual ramekins.
  • Make the topping by stirring together the oats, flour, date paste, pecans, and vanilla.
  • Spread the topping over the fruit and bake for 15-20 minutes until the filling bubbles and the top is golden.

Notes

Serve with vegan ice cream, unsweetened yogurt, or cashew whipping cream.