Broccoli & Squash Quiche

By Kathleen Henry

Published 03/04/2017

Flaky puff pastry envelops a fluffy, cheesy, vegan quiche that’s loaded with nutritious broccoli, squash, and spinach. Kala namak salt gives this savory dish that eggy quality and tofu provides healthy protein. It’s a super easy meal that’s perfect for breakfast or dinner.

Ingredients

1 sheet of puff pastry, thawed

2 small heads of broccoli, chopped small

2 medium summer squash, diced small

2 handfuls of fresh spinach, torn

½ cup shredded vegan cheddar cheese

2 12 oz packages of firm, silken tofu

½ cup chickpea (garbanzo bean) flour

¼ cup large nutritional yeast flakes (plus extra for garnish)

¼ cup plain, unsweetened soymilk

2 tsp fresh lemon juice

2 tsp stone-ground mustard (or regular - optional)

1 tsp kala namak salt

½ tsp ground turmeric

Dash of freshly ground pepper

Instructions

Thaw the puff pastry according to the package, if frozen. Place the broccoli in a microwave safe bowl and microwave for 2 minutes; set aside.

Grease a 9 inch springform pan with nonstick cooking spray. When the pastry is thawed, roll it out just thin enough to cover the top edges of the pan; arrange in the pan and prick all over with a fork. Preheat the oven to 350 F.

In a blender, combine the tofu through the pepper; using a tamper blend on high until smooth. Pour just enough of the egg mixture into the pan to cover the bottom of the pastry. Top with half the cheese, half the broccoli, half the squash, and all of the spinach followed by half the egg mixture. Repeat with remainder of cheese, broccoli, and squash. Press down to compact the quiche, then top with the remaining egg mixture; garnish the top with a dusting of nutritional yeast.

Bake on the middle rack in the oven for about 50 minutes, until the pastry and top of the quiche are golden brown. Allow to rest for at least 30 minutes before serving; serve warm or cold.

Yield: 6-8

There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough for a special occasion but easy enough for a weeknight and is sure to please everyone.

Produce On Parade - Creamy Shiitake & Chard Pasta - There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough…

It's a great day for a heart-warming recipe, and this one is going into the weekday lineup! It's been so frigid here (-30°F) and poor Todd has been tackling the heaps and heaps of snow we've been getting. Our little home is surrounded by a beautiful winter wonderland and after a long day of work, it invites me to curl up by the fire with a big mug of cocoa and vegan marshmallows several times a week.

I haven't been able to do much around the house lately and have been trying to lay pretty low. The combination of being super pregnant (just a few more weeks to go!) and acquiring gestational hypertension has me slow-going. My obstetrician is threatening bed-rest and has now taken away my 'leisurely walking' privileges which really stinks because it's so lovely outside and there is so much snow to play in! Consequently, I've been reading a lot of books if not keep my body active, at least my mind. Follow along with what I'm reading on social media or Goodreads.

Todd and I have been hastily scraping together a nursery and Bailey has been following me around the house everywhere. He's my little shadow, even climbing into the shower with me last night... I think he finally knows about the baby. When Anouk snuggles me, he nuzzles his little head against my bump and closes his eyes sleepily. They're both so sweet! I have some obligatory photos of them below, patiently waiting for their new family member to arrive.

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Creamy Shiitake & Chard Spaghetti

By Kathleen Henry @ Produce On Parade

Published 01/23/2017

Ingredients

2 oz dried shiitake mushrooms (I use half shiitake and half foraged bolete), rehydrated and chopped (or use 1 lb fresh mushrooms)
½ cup vegan stick butter, divided
6 garlic cloves, minced
¼ cup all-purpose flour
2 tsp dried herbes de provence
2 tsp kosher salt
1 tsp ground black pepper
dash of fresh nutmeg
1 lb dried spaghetti
3 cups plain, unsweetened vegan milk (I like to use soymilk)
1 bunch of chard, de-stemmed and chopped
½ cup - 1 cup reserved mushroom broth or vegetable broth

Instructions

Place the dried mushrooms in a medium size bowl and cover completely with hot water. Allow to rest for about 15-20 minutes.
Meanwhile, gather and measure all the ingredients and prepare the chard. Mise en place! Bring a large pot of salted water to boil for the pasta.
Heat ¼ cup butter in a very large rimmed frying pan over medium-low heat; saute the garlic until fragrant, about 3 minutes. While the garlic cooks, remove the mushrooms from the broth using a slotted spoon (save the broth) and dice; add to the garlic and saute 8 minutes. Transfer to a medium bowl and set aside.
When the water for the pasta is boiling, add the pasta and cook 8-10 minutes until al dente. In the frying pan, heat the remaining ¼ cup of butter over medium-low; whisk in the flour, herbs, salt, pepper, and nutmeg. Saute for about 3 minutes, then slowly whisk in the milk; whisk on occasion for about 5 minutes, until the sauce has thickened slightly.
Stir in the mushrooms and the chard, cook for about 3-5 minutes until the chard has wilted. Remove from heat and stir in the drained pasta.
Toss well to combine and serve hot. Add the reserved mushroom broth in ¼ cup quantities to thin the dish as you see fit, or as you reheat the pasta for leftovers.

Yield: 6-8 servings

Until next time, stay warm and cozy my friends!

Broccoli & Squash Quiche

Ingredients

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Creamy Shiitake & Chard Spaghetti

Ingredients

Instructions

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