Archive

Breakfast and Brunch

Ever since I saw pictures of the chickpea flour quiche on The Taste Space blog, I knew eventually I would take a shot at it!   I can’t imagine the need to ever make a tofu-based quiche again… this is my new go-to base.  It’s wonderfully creamy on the inside and has a crisp outer layer.

Kitchen Sink Crustless Chickpea Flour Quiche

based on this recipe

Quiche base (blend all ingredients in a blender till smooth):

  • 2 1/4 cups chickpea/garbanzo bean flour
  • 2 cups + 2 Tbsp water
  • 1 cup almond milk (or more water)
  • 3 cloves garlic
  • 1/4 tsp salt
  • 1/2 tsp black salt*
  • 1 tsp dried rosemary (or other herbs of your choosing)

The Kitchen Sink:

  • I used leftover spring mix, bell peppers, red onion, mushrooms, scallions, and roasted red pepper, but honestly use whatever you have!  If you’re using a springform or frying pan, fill it halfway up with veggies.  If you are using a pie plate, fill it to the top.

*also called kala namak, this salt is pink in color, and found in asian grocery stores.  It gives a bit of an eggy taste, but feel free to leave it out or replace with normal salt if you can’t find it.

Method:

  1. Preheat oven to 475 degrees F.  Grease a 9 in. springform pan, pie plate, or metal frying pan.
  2. Chop up all your veggies you plan on putting in the quiche, then toss them in the pan to mix together.
  3. Blend all the quiche base ingredients in a blender and pour into the pan with the veggies.
  4. Bake for 45-50 minutes until browned on top and somewhat firm.

If we had been patient, we probably would have gotten a cleaner cut.  So if you can, wait a few minutes to slice into it.

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Muffins for breakfast this morning!  I’m always so grateful when people get together because as far as I’m concerned, that’s my opportunity to make them my baking guinea pigs!

The three muffins on the right side of the picture above are from The Joy of Vegan Baking by Colleen Patrick-Goudreau.  I loved them all, but I recommend cutting down on the vegan butter (1/3 cup?) and liquids in the ginger muffins, as they fell apart a little too easily.

The pumpkin chai is pretty much my chai cupcake recipe without the icing:

A few years ago on a cruise, my friend Allison and I discovered the wonder that is muesli, and for some reason I’ve only made it at home once…  I don’t know why, it’s the perfect breakfast for me b/c the prep is done the night before (when I’m still coherent!).

Something wonderful happens when you soak oats overnight.  They release this creaminess that is supposedly connected to them being a “higher fat” grain –15% of calories from fat, according to cronometer.com.  Honestly, I don’t care how it happens, I’m just glad it does!

rolled oats, plain soy milk, sliced almonds, raisins, cranberries, fresh apricots, moringa leaves (random farmer’s market purchase) and a bit of apple juice.

“Anything Goes” Bircher Muesli

This is called “Bircher” because I believe he was the first to soak his muesli overnight in milk.  It’s “Anything Goes” because you can add anything you like to it!

  • 1-2 cups rolled oats (I use old-fashioned and not instant, but feel free to experiment)
  • 1 1/2 – 3 cups non-dairy milk (rice, almond, soy, etc.)
  • nuts and seeds (sliced almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
  • dried fruit (raisins, cranberries, prunes, dates, figs, etc.)
  • fresh fruit (blueberries, halved grapes, bananas, chopped apples, peaches, etc.)
  • green-leaf sprouts or micro greens (totally my addition and not traditional)
  • sweetener if needed (1/4 cup apple juice or 2 tablespoons maple syrup)

The night before, add some rolled oats to a bowl.  Cover well with milk so that most of the oats aren’t visible (the oats will soak up the liquid overnight, so make sure there is enough milk for that to happen).   At this point I like to add my nuts and seeds, but if you like them really crunchy, wait till the morning.  Cover bowl and place in the fridge.

The next morning, add a few tablespoons of dried fruit, a handful of fresh fruit, and some mini-greens if you’re up for it.  Check sweetness level, and if you’re needing some, add your favorite sweetener (since I used unsweetened milk, I added some apple juice).  Serve cold.

This was really tasty… although just like my pizza, I have to say this had one too many ingredients and less would have been more.  I think I’d save the pear for a side salad, and this sandwich would be perfect. The idea came from here, but as usual, I wanted to remove the 67% fat Daiya and 100% fat Earth Balance!  The jam does have sugar, so I probably won’t buy it again, but I do love that it has a spicy kick to it.

Ingredients:

To serve, top the toasted bread as shown above, although I suggest omitting the pear. Gently smoosh both slices together and warm on a non-stick pan for a couple minutes or in the microwave for 10-15 seconds. Slice with a serrated bread knife and eat!

The “Hot Pepper Raspberry Preserves came from AJ’s Fine Foods.  The first time I tried this jam, it was served with cream cheese and crackers… wow was that good!  I think I may have to combine it with Miyoko’s Vegan Brie  and make it “en croute” for a Christmas Day appetizer.  Definitely for special occasions only.

Tempeh Bacon

(inspired by this recipe)

  • 1 Tbsp onion powder
  • 1 Tbsp smoked paprika
  • 4 Tbsp nutritional yeast
  • 1 Tbsp hickory liquid smoke
  • 3 Tbsp soy sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp maple syrup
  • vegetable broth
  • 8 oz tempeh
  • sea salt (optional)*

Combine all ingredients except broth, tempeh, and salt in a 9×13 pan.  Add enough vegetable broth so that that a layer of thinly sliced tempeh can be covered (about 1/2 -3/4 inch high).  Stir with a fork to mix ingredients together.

Slice tempeh into long, thin strips with a serrated bread knife.  Aim for 1/4 of an inch thickness or smaller.  Coat each side of each slice with marinade until all strips are coated as in the picture below.  Marinate for at least an hour or overnight.

Next, gently move a slice of tempeh at a time to a non-stick frying pan.  Brown both sides over med-high heat.  It takes a little longer without oil (just a few minutes) so be patient!

*If you are eating this bacon by itself, I suggest sprinkling some sea salt on this after it is all cooked.  I sprinkled some on just before I put it in my sandwich and I don’t think I would have been able to tell if I had left it out.