On our very first date ever, Todd brought over a cheese and bacon quiche and a bottle of wine. I still tell him that was the moment that he tricked me into thinking he cooks! You see, he latermuch later professed that his uncle (who is possibly more devious than Todd) helped him make said quiche. It was supposed to impress me...and it did. A quiche! Oooo la la. I don't even know if I had ever made a quiche at that point! I've never been real big on eggs, so that's probably a just explanation.
Well, our very first date was on November 23 only four short years ago and so we decided it would be kind of fun to make a quiche to celebrate. However, being vegan that really didn't seem very appropriate. However, would you be surprised to know that one doesn't have to use eggs to make a quiche?! That's right! Eggs don't make the rules and they certainly aren't needed to make a great quiche. You're not the boss of me, eggs! I'll make a quiche if I want to!
Quiche always seems a little intimidating, doesn't it? Well, you'll feel silly for thinking that after you bust out this awesome quiche like a pro.
Sauteed vegetables nestled in a smooth tofu filling and baked in a herbed, flaxseed-studded wheat crust. This quiche is creamy, healthy and a bit fancy pants. Oh yes! It's also shockingly fast and incredibly easy.
Surprise baby shower!? Impromptu ladies night?! No problem! You've got it handled with this awesome and downright snobby dish. They'll think you slaved over it for hours.
Preheat oven to 350 F and coat a tart pan with a nonstick cooking spray.
In a small bowl, add the dry ingredients for the crust and whisk to combine. Then, drizzle in the water and oil while stirring (don't use the whisk for this bit). Stir until just combined.
Form a ball with the dough and place on a solid surface. Knead about 6-8 times, then roll out with a rolling pin to a circle larger than your tart pan.
Press the dough into the tart pan, ensuring that the edges make it all the way up to the top edge of the pan. Poke with a fork several times and allow to bake at 350 F for about 10 minutes. Remove from oven and set aside. Leave the oven on.
Heat the olive oil for the vegetables in a large frying pan over medium-low heat. Add in the onion and garlic and saute for about 5 minutes. Then add in the mushrooms and saute for 3 minutes. Now, add in the remaining ingredients for the vegetables and saute for another 5 minutes, or until the spinach has wilted then remove from heat.
In a food processor, add in all the tofu ingredients and processor for about 3 minutes, or until silky smooth. Then, add the tofu mixture into the vegetable mixture and stir well to combine.
Add the tofu/vegetable mixture into the pre-cooked crust and smooth over with a spatula.
Bake at 350 F for about 30-40 minutes, until the top is golden brown and the quiche is set. Place on a cooling rack and allow to sit for about 10-15 minutes before serving.
Cut into slices and serve warm, room temperature or chilled. Whatever pleases you most!
So, I got Todd a grill for our one year anniversary and by gosh we've been using it! Even with the monster mosquitos we've been having. Anyways, I've got a slam dunk, delish grilled dinner to share! Quinoa With Grilled Veggies & Ginger Nectarine Sauce, whew! I'm sorry I couldn't shorten it. I tried people! I even had to leave out tempeh from the title. Poor tempeh. Poor, poor tempeh.
I know Todd and myself were a little clueless at first as to what to grill, you know, being vegan and all. A grill is for like, meat...right? Ummm, yea if you want to put yourself at an increased risk for cancer! And if you're pregnant, stay away! Even just smelling grilled meat apparently poses the same risk as consuming it. Seriously. Check that shit out here and specifically regarding breast cancer, here. Really, you need to check it out. Don't be mad at me, I'm just the messenger and hey, a mammographer too. Anywho, never fear, this recipe was simply perfect and it will not increase your risk of developing cancer. That's right people grilled tempeh and vegetables did not have cancer-producing substances. This was actually tested. So grill away on those veggies! Oh, the more we know.
So, you can thank me for helping keep you happy and healthy. This grilled dish is light yet satisfying, and fresh but with a smoky influence. The ginger nectarine sauce lends a creamy richness. So keep cancer at bay and grill away. Hey, a rhyme!
Quinoa With Grilled Veggies & Ginger Nectarine Sauce
1 head of cauliflower (cut special - see instructions)
1 block of tempeh, cut into 4 triangles
3 large handful of leafy greens (spinach, kale, swiss chard, etc.)
Marinade
2 Tbsp. grapeseed oil
juice from 1 lime
a splash of soy sauce
4 green onions, chopped large
1/2 tsp. chili paste
1 thumb sized piece of ginger, peeled and chopped large
2 cloves of garlic, cut in half
6 sprigs of fresh thyme, de-stemmed
1 Tbsp. maple syrup
sprinkle of salt and pepper
Sauce
1 nectarine, pitted and sliced
1 shallot, chopped large
1 thumb sized piece of ginger, peeled and chopped large
1 tsp. miso paste
2 Tbsp. rice wine vinegar
1 tsp. sesame oil
1/4 cup olive oil
sprinkle of salt and pepper
Base
1 cup dry quinoa (or couscous, lentils, etc.)
* First a note about the grapeseed oil. It's used in grilling because of it's high smoke point. I recommend purchasing it if you don't have it. It's probably just hanging out by the olive oil in your local store. No biggie.
To start, wash the cauliflower. Cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact. I learned this the hard way. My poor cauliflower broke apart because I did not have this insight and thus you'll see the tin foil with small pieces of cauliflower in it. Or should you prefer your cauliflower this way, then go ahead and chop that stem off! Cut the tempeh into four large triangles. Arrange both in a large casserole dish and set aside.
Onto the marinade. Don't skip this. It's super easy and it only needs 30 minutes. To quote Nike, "Just Do It". Add all the marinade ingredients into the blender and blend, blend, blend until silky smooth. Pour the marinade over the cauliflower and tempeh and allow to sit for 30 minutes.
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While the marinade is doing it's thing, get ready to make the sauce. This is also, obviously, very simple. Just throw all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water. Taste and adjust according to your personal preference.
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Onto the quinoa. Rinse the quinoa with cold water. Spray a small pot with nonstick cooking spray and add 2 cups of water, followed by 1 cup of dry quinoa and a dash of salt. Over high, bring to a boil then turn to low, cover and allow to simmer for about 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.
After the marinating is finished, and while the quinoa is cooking place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted. Allow the cauliflower and tempeh to cook about 5 minutes on each side, depending on your grill. It could take a bit longer, just don't let it burn.
If you have a grill, you probably know how to use it. When the larger pieces are done, removed them. The smaller pieces will take longer than the larger pieces. When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes. You can use the grill cover if you desire. There's no real science to this people, just grill as you please! Don't forget about the quinoa though! We grilled us some yummy corn, too.
To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce. Garnish with black sesame seeds and sliced green onions if you wish!
Grilling vegan never tasted so good. Who needs meat when you can have this? Save an animal and yourself.
Quinoa With Grilled Veggies & Ginger Nectarine Sauce
Author: Katie - Produce On Parade
Serves: 3-4
This grilled dish is light yet satisfying, and fresh but with a smoky influence. The ginger nectarine sauce lends a wonderful richness.
Ingredients
---Grillings---
1 head of cauliflower (cut special - see instructions)
1 block of tempeh, cut into 4 triangles
3 large handful of leafy greens (spinach, kale, swiss chard, etc.)
---Marinade---
2 Tbsp. grapeseed oil
juice from 1 lime
a splash of soy sauce
4 green onions, chopped large
1/2 tsp. chili paste
1 thumb sized piece of ginger, peeled and chopped large
2 cloves of garlic, cut in half
6 sprigs of fresh thyme, de-stemmed
1 Tbsp. maple syrup
sprinkle of salt and pepper
---Sauce---
1 nectarine, pitted and sliced
1 shallot, chopped large
1 thumb sized piece of ginger, peeled and chopped large
1 tsp. miso paste
2 Tbsp. rice wine vinegar
1 tsp. sesame oil
1/4 cup olive oil
sprinkle of salt and pepper
---Base---
1 cup dry quinoa (or couscous, lentils, etc.)
Instructions
Wash the cauliflower and cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact.
Cut the tempeh into four large triangles. Arrange both the tempeh and cauliflower in a large casserole dish and set aside.
For the marinade, add all the ingredients into the blender and blend. Pour it over the cauliflower and tempeh and allow to sit for 30 minutes.
For the sauce, add all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water.
For the quinoa, rinse with cold water. Spray a small pot with nonstick cooking spray, add 2 cups water and 1 cup dry quinoa and a dash of salt.
Over high, bring to a boil then simmer, covered for 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.
Place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted.
Allow the cauliflower and tempeh to cook about 5 minutes on each.
When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes.
To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce.
Garnish with black sesame seeds and sliced green onions if you wish!
New recipe! Hooray. Now, this is a simple and quick little dish. Give me a break, I've been sick! I will tell you it's delicious though.
But before we get to that, friends, something awful has happened. Last night, I went to get the camera from Todd's car and do you know what I found? An entire, empty box of Oreos. Only one left, sitting on Todd's console. Seriously? My poor husband has relapsed, oh Todd, shaaame. I don't know if I was more upset at the fact that he's been devouring cookies behind my back and thus, eating less healthily because of it or that fact that he just didn't share. He knows how much I love Oreos. Obviously, I am still processing it. I was not happy and out of confusion and anger, I ate that last cookie. I couldn't even enjoy it because I was too busy trying to formulate something to say to confront him about his dirty secret. I ended up just walking in the door yelling, "BUSTED!"
So, he did what any sensible adult would do in that situation and he ran upstairs and hid, Bailey too. Bob was scared because I used the same voice I use when I find he has gotten into the garbage while we were away. "Oh Todddddd...did you do this? Did you eat an entire box of Oreos? When did you buy this? Tooooddd?? I can't believe you did thiiiisss." After much pressing, I found out he had bought the bag on Monday. Which means he had eaten an entire box of Oreos in only two to three days.
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Anyways, at least I felt good that our dinner that night was going to be super healthy; Steamed Veggies with Thai Miso Sauce. I accidentally ended up steaming the veggies a little longer than I would have liked, however, because I was too busy reprimanding someone. I needed a super easy, super quick and super healthy dinner after being sick and still not feeling 100%.
This dish is healthy enough to allow recovery from an overdose of Oreos (or a nasty cold) but delicious enough to have any day of the week. The sauce is pretty potent in the flavor department, so a little goes a long way. And feel free to serve the veggies and sauce over rice, quinoa or couscous. Still feeling a bit sick, and all my energy exhausted from scolding, I just didn't have it in me to make any grains so we just ate the veggies straight up. It was delicious. Even shameful Mr. Todd liked it. He knows what's good for him.
chopped vegetables of choice ( I used 1 sweet potato, 1 head broccoli, 2.5 cup sliced carrots)
1 tsp. fresh ginger paste
1/2 tsp. garlic powder or 1 clove, minced
1/4 tsp. fresh ground chili paste
1 Tbps. miso paste
2 Tbps. water
1/4 tsp. sesame oil
1 tsp. soy sauce
1 tsp. erythritol or sugar
1/2 tsp. peanut butter
Steam your vegetables of choice. I did mine in two batches with my electric steamer/rice cooker. They each took about 10-15 minutes. Arrange the veggies that will take the longest to cook on the bottom and the shortest to cook on the top.
While the vegetables are steaming, make the sauce. Whisk all the sauce ingredients together in a small bowl. Drizzle the sauce lightly over the veggies and give them a little stir or a shake. I did this for each individual serving, but you could do it in one fell swoop too, that would probably be more logical.
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I love that this dish is so quick. It's incredibly easy, I'm pretty sure if Bob put his mind to it, he could make (hey, he's opened up the microwave before and can open all the doors in the house...) and it's pretty much just veggies! A winner all around, oh yeah.
Okay, to be entirely honest...I bought a small six pack of Oreos at a gas station on my way home from a half day of work when I was on my deathbed earlier in the week. I buried the evidence in the garbage. Hey, I'm not perfect...
Steamed Veggies with Thai Miso Sauce
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4-6
This dish is so quick. It's incredibly easy, and it's pretty much just veggies! The sauce is strong in the flavor department, so a little goes a long way.
Ingredients
chopped vegetables of choice ( I used 1 sweet potato, 1 head broccoli, 2.5 cup sliced carrots)
1 tsp. fresh ginger paste
1/2 tsp. garlic powder or 1 clove, minced
1/4 tsp. fresh ground chili paste
1 Tbps. miso paste
2 Tbps. water
1/4 tsp. sesame oil
1 tsp. soy sauce
1 tsp. erythritol or sugar
1/2 tsp. peanut butter
Instructions
Steam your veggies of choice.
While steaming, make the sauce by whisking all ingredients together in a small bowl.
Drizzle over veggies and serve with rice, couscous or quinoa if desired.
Form a ball with the dough and place on a solid surface. Knead about 6-8 times, then roll out with a rolling pin to a circle larger than your tart pan.
Press the dough into the tart pan, ensuring that the edges make it all the way up to the top edge of the pan. Poke with a fork several times and allow to bake at 350 F for about 10 minutes. Remove from oven and set aside. Leave the oven on. 
In a food processor, add in all the tofu ingredients and processor for about 3 minutes, or until silky smooth. Then, add the tofu mixture into the vegetable mixture and stir well to combine. 
Add the tofu/vegetable mixture into the pre-cooked crust and smooth over with a spatula.
Bake at 350 F for about 30-40 minutes, until the top is golden brown and the quiche is set. Place on a cooling rack and allow to sit for about 10-15 minutes before serving. 
