Any excuse to make something in my cast iron skillet, I will totally take.
I think a lot about my protein intake. I like eating a good solid amount of protein on a daily basis, because when I upped my intake I found I had more energy, was less hungry in general, and stopped getting sore after workouts. There is absolutely no reason vegans can’t get plenty of wonderful plant-based protein, and this quiche is just one of many examples of what that might look like.
At first I thought I might leave my quiche crust-less, but then I remembered that the best part of any pie is the crust, and I came correct. I am happy I did, because this rich almond flour crust is the perfect accompaniment to the fluffiness of the tofu. I brought my quiche to band practice, and it was gone in about ten seconds flat- which is to say it is very vegan-dude approved, so eat up!
|Vegan Gluten-Free Kale Quiche|| |
- 1.5 cups almond flour
- 1 pinch sea salt
- ¼ teaspoon baking soda
- 1 tablespoon tahini
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 1 shallot, minced
- 1 red bell pepper, chopped
- 2 cups kale, chopped
- 2 containers shelf stable organic silken tofu (these are 12 oz. each.)
- ½ cup unsweetened plain almond milk
- 3 tablespoons corn starch
- ½ cup nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- Preheat oven to 355F.
- In a large bowl, thoroughly combine all crust ingredients. It should all stick together, and if it doesn't add unsweetened almond milk, 1 tablespoon at a time.
- Press all crust ingredients into the bottom of a greased pie pan or cast iron skillet.
- lightly steam your shallot, red pepper and kale until just cooked (about 5 minutes) You can also saute with coconut oil.
- In a food processor, combine all filling ingredients, and process until very smooth.
- Add veggies to food processor with filling mix, and pulse until just mixed.
- Pour all ingredients into pie crust.
- Bake in oven until the top of the quiche starts to lightly brown, about 35-45 minutes.
- Let cool 15 minutes, slice up, and enjoy!
I made this smoothie on a bright and sunny day that happened to be so cold that I was wearing pants, thick socks, a long sleeved shirt, a hoodie, a jacket, and a winter hat indoors. I threw all of the bright and delicious ingredients into my blender while imagining some place far warmer than where I was, parked my ass in front of a space heater, and had a mini mental tropical vacation.
The flavors were that good. Like, transcendent.
This recipe is a perfect one for grabbing immune boosting vitamins and minerals while remaining hydrated in the winter. It is full of probiotics, antioxidants, potassium, and Vitamin C. Plus, it tastes delicious.
|Citrus Sunrise|| |
- 8-16 oz Tangerine KeVita, depending on how thin you like your smoothie
- 1 small grapefruit, peeled
- ½ banana
- 1 tablespoon chia seeds.
- 2 ice cubes
- Put one tablespoon of chia seeds in your KeVita, and let sit for 15 minutes. You may have to intermittently stir your chia so that it doesn't just sit on the top of the glass
- Peel and chop your fruit
- Throw all ingredients into a high speed blender, and whiz until smooth
December has swept me up! It’s busy and it’s rainy and it’s the holiday time. I am spending more money, because PRESENTS (when you buy yourself new big gold hoops that counts as a present, right?) and I am also making a bit less money because it is the lull before the STORM of new January clients. Everything is going to even out, like it always does, but I am cleaning out my cupboards instead of buying new stuff in the meantime.
This has been a really fun process and I highly suggest you try it out. The hummus recipe below is a product of sprouted sunflower seeds, sriracha, nutritional yeast, and tahini, which have basically been in my cabinet since the dawn of time. I got the cauliflower out of a bargain bag at my local market (3 cups of the stuff was 99 cents, can’t beat that!) and went to town with my food processor. I hope you enjoy the results!
|Roasted Cauliflower Hummus|| |
- 3-4 cups cauliflower, cut into small florets
- olive oil or coconut oil spray
- ½ a lemon's worth of lemon juice
- 2 tablespoons sprouted sunflower seeds
- 1-2 tablespoons Sriracha hot sauce
- ⅓ cup tahini
- 2 tablespoons nutritional yeast
- 1 clove garlic (optional)
- water, as necessary to thin
- 1 teaspoon cumin
- salt to taste
- Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil or cooking spray.
- Place cauliflower florets on baking sheet. Spray with additional oil or cooking spray. Roast for 30 minutes, stirring halfway through cooking time. Remove from oven and cool.
- Combine all ingredients in food processor. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.