Give me a big quiche!

It's a standard in any chefs repertoire, the quiche.  You can open the fridge, rummage through a few drawers and ta-da, you have the makings of a quiche.  In our house, we've had it for every meal of the day. From breakfast to midnight snacks, both hot and cold.  It's, dare I say it...a good meal!

Now in the world of the carnivore or vegetarian, eggs are the go to binder.  Yes, I know my fellow vegans, I can hear the collective..."But I can use tofu", and this recipe is no different, I will be using tofu.  The similarities to other quiches ends there.

For the entire month of January, I've decided to go gluten free, and, low carb [gosh I can't believe I just used that phrase].  Normally when I make quiche I use my standard 1-2-3 pie crust, which is not only flaky but sturdy to boot.  In this recipe, I've decided to mix the crust into the quiche. I accomplish this by using besan flour [chickpea or garbanzo bean flour]. By adding the flour, you have a cross between a slice of warm bread and a quiche.  Moist, flavorful, with a bit of toothsome bite.

Here I will provide you with a base recipe, think of it as a road map for your quiche journey.  To the base recipe you can add the vegetables of your choice.  One word of caution, par cooking the vegetables [2/3 doneness] and draining any excess water will help produce a product you will be proud to serve.

Vegan Collard Green Quiche 

Serves 8-10
Pre-heat oven to 350 degrees

[base ingredients]

1 3/4 c besan [chickpea flour]
1 cup water
1 1/2 tsp baking powder
15 oz firm tofu [drained] ~not silken tofu

[collard green quiche ingredients]
1 cup medium chopped collard greens [you may substitute spinach or kale]
1/2 c diced red peppers
1/4 c chopped onion
2 cloves minced garlic
2 tbsp neutral flavored oil
1 c daiya cheddar cheese [vegan cheese of your choice]
2 tsp salt
1/4 tsp chili flake [optional]

Directions:

Wilted Greens

• In a medium sized bowl whisk together flour, salt and baking soda.  Add water and blend until smooth.  Set aside 
• In a medium saute pan, heat oil.  Saute onions until translucent.  Add peppers and collard greens.  Continue to cook until greens begin to wilt [shrink by half their size].  Add garlic and continue to cook until the greens have released most of there water.  Season with salt and pepper to taste. Remove from pan, drain any liquid if necessary [you can do this by placing the greens in a small mesh strainer] and let cool to room temperature
• Add cooled greens mixture to flour mixture to combine.  Fold in cheddar cheese and chili flakes if you are using them. 
• Lightly oil a 9 inch pie tin.  Pour mixture into tin and smooth with a off set spatula or the back of a wooden spoon.  Be sure you quiche is level in the pan.  This will ensure an even baked product. 

Par-baked Quiche

• Place on the center rack of a 350 degree oven and bake for 70-75 minutes or until a knife comes out clean when placed in the center of the quiche.  
• When done, remove from the oven and let cool for 5-10 minutes before cutting.  This can be served hot or cold along side a mixed green salad or soup. We've even had it with roasted potatoes.  

Bon appetit!

 

Breakfast...How sweet it is!

Breakfast in our home is always a rush.  With two little ones to get out the door and a husband who's in a rush, grab and go can sometimes be the only option.  In an effort to eat more whole foods, and to eat as healthy as possible, I began to experiment with granola bars.  Easier said than done.

What started out as a simple quick grab and go breakfast item, turned into the "War of the Roses".  We've been divided into two camps.  Crunchy granola bars, and chewy granola bars.  How do you keep everyone happy?  Well, its a little bit of this, a little bit of that.  Long story short, its a cross between a cookie and a granola bar.  Crunchy on the outside and somewhat soft on the inside.

The great thing about this recipe is, it comes together easily and it once you've mastered the base recipe, skies the limit! [The original recipe was inspired by Edible DIY: Simple, Giftable Recipes to Savor and Share by Lucy Baker] 

Serving size A bakers doze 13 squares

2 cups rolled oats
1 cup pecans, [you can use almost any nut of your choice] chopped
1 1/2 cup dried fruit [raisins, cranberries, apricots, you name it]
1 cup  all purpose flour [or use spelt, whole wheat ]
1/2 tsp baking powder
1/4 tsp table salt
1/4 lb [1 stick] vegan margarine [earth balance or willow run are great options]
3/4 cup packed light brown sugar [you can make your own, by using vegan sugar and black strap molasses, combine 3/4 tbsp of molasses for every 3/4 cup of sugar]
1/4 light agave nectar
1 tbsp ground golden flax meal + 3 tablespoons warm water [this is the equivalent of 1 egg.  This works much better than "egg replacer"
1 tsp vanilla extract [it here where you can really have fun.  I've used coconut, peanut butter, almond, orange]

Directions:

Preheat your over to 350 degrees

1. I  use a square muffin tin which has been lightly sprayed with a nonstick spray.  If you don't want to use an oil spray lightly, oil the tins with a bit of margarine.
2. In one of two bowls, combine rolled oats, nuts, and dried fruit of your choice and set aside.  In the second bowl, combine flour, salt and baking powder and set aside. 
3. Now comes the fun part.  If you have access to a stand mixer this is a great time to drag that puppy out. If not a hand held mixer will work just as well.  Beat the vegan margarine, sugar and agave nectar until light and fluffy.  Be sure to scrape down the sides of your bowl so you don't have any bits which are not combined.  Add your flaxmeal mixture and extract and continue to beat until all the ingredients have been incorporated. 
4. On to the rest of your ingredients.  Slowly add the flour mixture to your butter mixture until combined. Don't forget to scrape that bowl! 
5. You're half way home.  Add your rolled oat mixture until it just comes together.  At this point you can place your mixture in the fridge for a few minutes or you can take it right to the pan! 
6. Using and ice cream scoop, if you have one. Drop leveled scoops into the muffin tins and tap down to make them even. 
7. Place tin in your 350 degree oven and bake for 22-25 minutes or until the tops are a golden brown.  I know you will want to just gobble them up as soon as they come out of the oven, but let them cool a bit.  [10 minutes or so] Running a knife along the edges loosen the bars from the tin [continue to cool]. Once your bars are room temp free them from the pan and have at it!

These bars wont last long.  Ours didn't last a week in our house.  But if you do have the ability to keep them around, store them in an air tight container at room temperature.