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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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Phoenix has a vegetarian food truck!  I hear about these from LA blogs and get jealous, but now I don’t have to be anymore!

We went to “the uprooted kitchen” the last two Saturdays and have loved everything they’ve served… I just wish I remembered to take more pictures of the food!  Currently they only show up at the Gilbert Farmers’ Market on Saturdays from 7-11 AM, so go out and show your support so they can expand!

Their main breakfasts, all of which are very filling and nutritious, are $8 each.  They also serve baked goods for $3 and cookies for $2… and most, if not all, of the options are vegan.

>In the picture above, my salad is almost gone and my quesadillas are half finished… so you really do get a lot of food for $8.  I ordered this without the cheese, because I don’t like vegan cheese.

Here’s what we ordered:
breakfast cheese crisp (pictured above, half-eaten!) – whole wheat vegan tortilla filled with tempeh, butternut squash, baby kale, corn, and caramelized onions – served with a spring mix, sunflower shoot, and cantaloupe salad

chia summer oats – chilled baked oatmeal filled with dates, apples, and walnuts topped with almond milk and served with fresh organic fruit and a blackberry cashew scone.

My mom’s chilled baked oatmeal was amazing too!  It sort of made me think of muesli with this baked bar of oatmeal made cool and creamy from the almond milk.

website: theuprootedkitchen.com
facebook: facebook.com/theuprootedkitchen
twitter: twitter.com/uprootedkitchen

When I saw these videos a few weeks ago, I decided I needed to make this entire meal sooner than later…

Here are my results, everything was delicious!  I’m showing you mostly pictures up-front because I hardly changed anything.  You can find the “Smoky Chipotle No-Queso” recipe here.  For the rest, you can check out my map of the “It’s Nacho Business” meal here.

We found a couple of these “love mushrooms”… unfortunately we had to separate them. :/

Enchilada filling: mushrooms, red pepper, onions, and cumin. Everything is better with cumin

Queso, before blending.

Queso complete!

my full plate.

This recipe made 20 enchiladas (two 13×9 pans)

Papaya Salad and Nacho fixings. The salad dressing is at the top of my favorite salad dressings ever.

This was so yummy and hearty. It’s messy, so be prepared with a fork or serve open-faced!

Beer Bread

Beer Bread is so amazing!  It takes seriously 3 minutes to come together and 1 hour in the oven.  The inside is soft and the outside is crusty.  And you don’t have to like beer to like this bread… the beer flavor is there, but subtle.

Follow this Happy Herbivore recipe for 100% whole wheat beer bread.  Some tips:

  • Prep your dough after the oven is preheated!  The dough comes together so fast and you don’t want the leavening to weaken while it’s sitting on your counter waiting for the oven.
  • Consider doing half whole wheat pastry and half regular flour if you are using this for a sandwich as it can be a little dense as is.  Keep it all whole wheat if you are serving this with soup!

Caramelized Onions

  • 4 onions, sliced like this
  • 2-4 garlic cloves, minced
  • 2 bay leaves
  • 6 fresh thyme sprigs
  • black pepper
  • 1 tsp no-beef bouillon base
  • 1/4 cup red wine
  • 3/4 cup water

Heat a large pan over medium heat.  Add the onions, garlic, bay leaves, whole thyme sprigs, and pepper, and cook until the onions are caramelized.*  Dissolve no-beef bouillon in a small bowl with the wine and water.  Add the liquid to the pan, bring to a boil, and reduce heat to medium, simmering until the wine has evaporated and the onions are dry.  Discard the bay leaves and thyme sprigs.

*Quick way to caramelize onions (Seriously this takes half the time with the same result!):

Start with a dry non-stick pan at medium-high heat… do not add water or oil.  Add onions. Stir once every minute or two with a wooden spoon until the onions release some moisture and then that moisture cooks away.  

When the moisture cooks away, the onions will start to brown and you will see a sticky brown substance start building up on the bottom of the pan.  This is when you want to start stirring the pan more frequently, every 15-30 seconds.  Allow the onions to stick to the pan a little and brown, but do not let them or the sugars on the pan burn.  Now every couple minutes or so, start adding two tablespoons of water to deglaze the pan.  Only deglaze the pan when you fear the sugars on the pan might burn or you will slow down the caramelization process.  When your onions look like this, you are done!

Creamy White Cheese Sauce

Chop the following veggies and steam in a steamer basket in a pot or saucepan:

  • 1 cup yukon potatoes (if using russet, you will need to peel)
  • 1/3 cup red onion
  • 2 Tbsp shallots or more onion

While the veggies are steaming, blend in your blender:

  • 1/4 cup raw cashews
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/8 tsp or a few drops of yellow mustard
  • a few cloves of garlic (amt. depends on personal preference)
  • 1 Tbsp lemon juice

When steamed veggies are soft, add to blender and process till smooth.

Vegan two cheese pizza: Parmesan Spread and Creamy White Cheese with broccolini, roasted corn, sun-dried tomatoes, and red onion. No Daiya, Teese, or added oils here!

Happy Vegan Pizza Day!

I really wanted to make something extraordinary for Vegan Pizza Day… Generally when I make pizza, it’s on a pita, doesn’t have any cheese, and is really just a quick, easy meal for a weeknight.

So I thought I’d try out a few homemade cheeses for this one.  I have to say, it makes this pizza pretty rich and filling, and I almost think I should have made two smaller pizzas… one with the cheeses and the other with the veggies.  Less is more.

The veggie combination is inspired by California Pizza Kitchen’s Vegetarian with Japanese Eggplant Pizza.  I think omitting the eggplant is the only change I made.  But seriously, these veggies don’t need cheese to be delicious… next time I will use them on their own!

Okay.  Now for the components:

The Crust

Trader Joe’s Pizza Dough.  Made with a mix of whole wheat and regular flour.  I wish it were 100% whole wheat, but hey… it’s delicious, quick, and cheap ($1.29).

The Sauce

3 ingredient pizza sauce…. does water count?

I don’t need a fancy sauce. I added about 2 Tbsp Italian seasoning, 1 Tbsp garlic powder, and water to a can of tomato paste… and really, that’s all it needed! For this pizza, the sauce is like the skinny models on the runway. They can’t be too pretty or voluptuous or they’ll distract people’s attention from the clothes. Same thing here. I just wanted the other components to shine.

Cheese # 1: Parmesan Spread

I’m not sure the name does it justice.  This stuff tastes like parmesan.  It was inspired by a bunch of recipes I found online and this one in particular that made a spread out of the sprinkle stuff.  I made mine oil-free by using cannellini beans.  These beans are awesome… they are light, creamy, and don’t have a strong flavor, so they were perfect for mixing with this parmesan.

  • 1/4 cup almonds
  • 1/4 cup walnuts
  • 1/2 cup nutritional yeast
  • 1/2 tsp salt
  • 1/2 cup cooked cannellini beans (if from a can, then drained and rinsed)

First make some vegan parmesan.  My new favorite way of making it is using a cheese grater, another great tip from Cathy Fisher of StraightUpFood.com.  First, use the grater to grind the nuts.  Then, in the little barrel where the grated nuts are, mix in the nutritional yeast and salt.  This is one recipe where I would not leave out the salt… parmesan is a particularly salty food, so without it, I just don’t think it tastes right.

This grater is great because it has a little adjustable window. You can reduce the window to a crevice and it’s perfect for sprinkling parmesan at the table!

You can mix this up in a blender just as easily. Just make sure you get the nuts chopped up pretty fine. Blend parmesan and cannellini beans in a blender with 1/4 cup water. If the mixture is not moving, continue to add 1 Tbsp of water at a time, scraping down the sides of the blender, until you get a consistency a bit thicker than a hummus but not as thick as a paste.

Since this spread has a pretty strong flavor, I decided not to put a whole layer of it on top of the pizza sauce. I opted instead for these circles:

Cheese Sauce #2: Creamy White Sauce

This sauce is so creamy and based on my go-to mac and cheese sauce.

Chop the following veggies and steam in a steamer basket in a covered saucepan or pot (filled with about 1-2 inches of water) on med-high heat, until veggies are soft.

  • 1 cup yukon potatoes (if using russet, you will need to peel)
  • 1/3 cup red onion
  • 2 Tbsp shallots or more onion

While the veggies are steaming, blend in your blender:

  • – 1/4 cup raw cashews
  • – 1/2 tsp sea salt
  • – 1/2 tsp black pepper
  • – 1/8 tsp or a few drops of yellow mustard
  • – a few cloves garlic (depending on personal preference)
  • – 1 Tbsp lemon juice

When steamed veggies are soft, add to blender and process.  If mixture isn’t moving/gets stuck, then add 1 Tbsp of water at a time till mixture gets going.  The goal is to add as little water as possible so you aren’t pouring soup on your pizza!

The Veggie Toppings

Under the Creamy white Cheese:

  • broccolini / broccoli raab / baby broccoli, lightly steamed
On top:
  • Trader Joe’s roasted corn (or you can roast your own kernels on a non-stick frying pan)
  •  red onions, chopped
  • sun-dried tomatoes, reconstituted a bit

I put most of the veggies underneath the cheese and they kind of got lost, so that’s why I recommend putting most of them on top.

“Constructed Shawarma”: Chocolate Blackberry BBQ Tempeh, Black-eyed Pea Hummus, with a Minty Slaw and Whole Wheat Lavosh

Chocolate Blackberry BBQ Sauce

3/4 cup blackberries, blended in half the amount of water and strained through mesh/fine colander

1 cup apple juice

6 oz tomato paste

1/4 cup apple cider vinegar

1 Tbsp shallots, minced

1 jalapeno pepper, diced

1 clove garlic

3-4 mint leaves

2 oz bittersweet chocolate (I used 71% cacao), chopped

1 Tbsp dry mustard

2 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp clove

1/4 tsp coriander

Method: In a large frying pan on high heat, combine and whisk all ingredients.  Add 4 oz tempeh strips (cut like you would for tempeh bacon).  Bring to a boil and turn to low, stirring (gently) occasionally while prepping other ingredients.

 Black-eyed pea Hummus

1 can of black-eyed peas, rinsed/drained

Juice of 1 lemon

2 Tbsp tahini

2 Tbsp vegetable broth

1 clove garlic

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp salt

4 mint leaves chopped

Method: Blend all ingredients in a food processor till smooth, scraping down sides if necessary and adding more veggie broth if needed for smoothness

Slaw

3 Tbsp chopped green cabbage

2 Tbsp finely diced cucumber

1 Tbsp finely diced red onion

2 Tbsp apple cider vinegar

3 mint leaves

pinch of salt

Method: Mix all ingredients till combined

PLATING: Place 3-4 strips of tempeh flat on the plate. Top with 3-4 more strips so they are perpendicular to the first level.  Continue until you have 5-6 layers of tempeh.  Poke with a few toothpicks and cut with a ring mold.  Remove toothpicks, and fill ring mold with hummus and then slaw.  Remove ring mold and top with a folded triangle of whole wheat lavosh (trader joe’s).

(to view the rules of this PPK challenge click here)