Here is a delicious vegan quiche recipe that is sure to please. It is creamy, fluffy, cheesy and full of crunchy broccoli. In fact, this whole quiche lasted less than 2 days in my house; it's that good! I happened to have an extra pie crust in my freezer that I'd made a few days earlier, but a store bought one can work just as well. I had a beautiful tart pan that I used and it created these beautiful fluted edges, but any pie pan will work.
Broccoli & Pepperjack Quiche
1 prepared vegan piecrust
1 small yellow onion, diced
1 head broccoli, cleaned & roughly chopped
1 tsp. herbs de provence
1 12 oz container mori-nu silken tofu
½ C non-dairy milk
¼ C nutritional yeast
2 Tbsp. white miso paste
1 Tbsp. powdered mustard
1 Tbsp. braggs liquid aminos (or tamari or soy sauce)
¼ C daiya pepperjack cheese (or cheddar works too)
1 tsp. paprika
1 tsp. onion powder
1 tsp. salt
1 tsp. black pepper
Preheat oven to 375
Roll out the piecrust and place in pie or tart pan. In a large cast iron pan, heat a dash of vegetable oil on medium heat. Add the onions and a dash of oil and cook until translucent (about 2-4 minutes). Add the broccoli and a dash of water. Cover the pan with the lid and let steam for a few minutes. Remove lid and give everything a toss with another dash of salt and the herbs de provence. Turn off heat and seat aside.
In a blender mix the tofu, milk, miso and Braggs until it is smooth and creamy. Pour into a large bowl and add the cheese, spices and broccoli/onion mixture and make sure everything is well combined. Pour into the crust and place in the middle of the oven. Cook for 40 minutes or until the center is firm, then crank the oven up to 425 and cook for another 10-15 minutes until the crust and top get nice and golden brown. Remove from oven and let sit for at least 15 minutes before you serve. Enjoy!
I made this dish the other night for my family and they flipped. The quinoa is the perfect vessel for the crisp veggies and the crunchy cashews. The best thing about this dish, besides the fact that it’s incredibly easy, is that you can literally use any veggies you have in your fridge. I happened to have broccoli and asparagus, but it would easily work with mushrooms, carrots or peppers. Enjoy!
Veggie Quinoa Serves 4-6
1 C uncooked quinoa
2 ½ C chopped veggies; broccoli, asparagus, mushrooms, carrots, peas etc.
½ C red onion, diced
½ C cashews or peanuts
¼ C chopped herbs, loosely packed; cilantro or parsley work best
1 C balsamic vinegar
To cook the quinoa, place in small saucepan with 1 ¾ C water and a pinch of salt. Bring to a boil, cover and lower heat to low and cook for 15. Turn off heat and let sit for 10 minutes and then fluff with fork.
To make the balsamic glaze, place vinegar in a small saucepan and bring to a boil. Lower to medium low heat and cook for 20-25 minutes until the vinegar reduces and starts to become slightly thick. You want it to be like maple syrup, not like molasses. Turn off heat and let it cool.
Heat a large cast iron pan on medium heat with a dash of oil. Add onions with a dash of salt and cook until translucent. Add veggies, another dash of salt and cook for another 3-5 minutes (cook time will depend on which veggies you use). Make sure to keep the veggies crisp. Add the cashews and brown for a minute more. Add the quinoa and another dash of oil. Mix together and cook for another couple of minutes. Turn off the heat and fold in the herbs. Drizzle the balsamic glaze over each individual plate. Enjoy!!!
I am pleased to announce that our little vegan bakesale for Japan resulted in a mighty donations. We made almost $800 for Shelter Box charities. The day was absolutely beautiful and we met so many wonderful and generous people who were so eager to help. We had so many delicious goodies to sell, it was no wonder that by the end of the afternoon, we'd nearly sold out of everything! We had cookies, cupcakes, hand pies, chocolate-dipped macaroons, rice crispy treats, peanut butter cups, cream filled eggs, savory crostatas and I can't even remember what else! (Although I did buy my fair share of treats!) Our volunteers were enthusiastic and energetic and I truly feel that I've walked away with some new friends. It was a pleasure to do this bakesale and I am certain that our donations are going to provide help to those who need it. Thanks again to all who participated...let's do it again next year!
Hello everyone! We have been busy! Our new packaging is fresh off the press and is getting ready to hit store shelves. We've added 3 new flavors to our line-up; The Americano (double chocolate chip with a hint of espresso), Cran Rustica (sweet & salty oatmeal cranberry) and Ginger-Binge (the ultimate ginger snap). They are all pretty awesome and round out our cookie collection nicely.
We are also gearing up for our first annual Vegan Bakesale to support Japanese relief efforts. All of Michy's cookies will be available for sampling and purchase along with a ton of other delicious treats. Kim Garr of C'est la Vegan will be donating some of her delicious biscotti and several other local bakers will be baking up cupcakes, brownies, pies and other delectable goodies. We will have gluten free options as well as macaroons suitable for Passover. You don't want to miss out on this! 100% of our proceeds will go to Shelterbox.org providing emergency shelter and supplies to the victims of the Japanese earthquake and tsunami.
Please come on out and say hello:
Michy's Bakesale for Japan
Saturday April 23rd 12-3
1425 Montana Ave (on the corner of 14th/Montana Aves)
Santa Monica, CA 90403
I am pleased to announce that Michy's will be organizing our first ever vegan bakesale to support relief efforts in Japan. Upon news of this horrible tragedy, I found myself deeply saddened and searching for a way to lend my support. I heard about the World Wide Bakesale going on from April 23rd-May1st and immediately knew that was my cue to pitch in. We will be holding our sale on Saturday April 23rd from 12-3pm at 1425 Montana Ave in Santa Monica, CA 90403 on the corner of 15th and Montana Aves. 100% of our proceeds will be going to Shelter Box to provide emergency shelter and warmth to those affected by the earthquake and tsunami. If you are interested in donating your time or treats to our cause, please contact us. And if you're in the neighborhood, come on by and get yourself something scrumptious to eat!
My family and I just signed up for our first Community Supported Agriculture (CSA) box. For a reasonable fee, we will receive a fresh box of fruits and vegetables from our local farm, delivered to our doorstep, every week. Not only is it a convenient way to get our farm fresh produce, but also supports local agriculture by buying directly from the farm. And it’s financially viable too. It works out to be less expensive than buying the same quantity of fruits and vegetables at a conventional grocery store and you buy the peace of mind that what you’re eating is local, fresh, seasonal and organic. You are guaranteed to get the freshest, items available -- whatever they have in season that week is what's going in the box. A quick search online will help you find the nearest CSA provider in your area.
I'm a farmer's market junkie, a produce fanatic, locavore-vegan and a new mom, so naturally a CSA box fits my family’s lifestyle. But the most exciting thing about the box is the weekly surprise of what's going to arrive. Think of it as your own version of The Food Network’s “Chopped” at your doorstep every week. Sure it's easy to go to the grocery store with a list of stuff; kale, broccoli, carrots, but to get a surprise every week, well that keeps me on my toes.
As soon as I receive my first box, I’ll let you know what I get, as well as what I made from it, happily sharing my recipes with you. In the meantime, I’d like to leave you with my favorite snack:
1 head Black Kale
2 Tbsp. Olive or Safflower Oil
1 Tbsp. Apple Cider Vinegar
Sprinkling of course Sea Salt
Sprinkling of Red Pepper Flakes (optional)
Preheat oven to 425 degrees. Roughly chop kale and toss with oil, vinegar, salt and pepper flakes, taking care to coat each leaf. Spread evenly on a baking sheet and roast for 12 minutes. Kale will be wilted and crunchy and absolutely delicious!
This post originally posted on www.greenwala.com on 1/27/11
For the last couple of weeks, I've been preparing Ayurvedic postpartum meals for a client of mine. Part of the idea behind Ayurvedic cooking for new moms is that we want to promote quick healing and support healthy digestion for mother and baby. Encouraged foods are warming soups and stews that focus on sweet, sour and salty tastes, with a healthy dose of fat. I put together a delicious green pea dal with ginger, garlic and spices and tied it to together with a sweet and soothing coconut rice. This is a hearty and comforting dish that is sure to warm you from the inside out. Enjoy...
Green Pea Dal:
1 C dried green split peas
3 C water
1 large onion, diced
3 garlic cloves, diced
1 inch ginger, grated
2 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. garam masala
1/2 tsp. cayenne pepper (optional)
1/4 C coconut milk
Rinse split peas thoroughly, picking out any discolored peas. In a large pot, combine water, peas, 1/2 of the diced onion and a generous pinch of sea salt and bring to a boil. Once at a boil, turn down heat to medium, cover and let simmer for 45-60 minutes, until peas have absorbed most of the water and are tender.
When peas are almost cooked, heat a skillet on medium and add a couple of tablespoons to sesame oil and add the cumin, coriander and mustard seeds, coating in oil. Heat seeds until they start to pop and become fragrant. Add onion, garam masala and cayenne (if using), coat with oil and cook until translucent. Add garlic and ginger, being careful not to burn. Cook for another minute or two.
Add onion mixture to split peas and cook together for a couple of minutes to let flavors meld. Add coconut milk and warm through.
Adjust salt as necessary. Serve over coconut rice with a wedge of lemon.
1 C white jasmine rice
1 C coconut milk
3/4 C water
1 tsp. sesame oil or vegan butter
2Tbsp. unsweetened coconut flakes
Generous pinch of sea salt
Combine all ingredients in large pot and bring to a boil. Once at a boil, reduce heat to medium, cover and cook for 15 minutes.
Once rice is done, turn heat off, but leave pot covered to finish cooking for another 15 minutes. Fluff with fork and adjust salt if necessary.
Split Pea Dal with Coconut Rice