quiche - vegetarian recipes

quiche vegetarian recipes

Kale Quiche with Cherry Tomatoes, Corn & Sharp Cheddar

September 10 2017 Oh My Veggies 

This veggie-packed kale quiche makes a delicious vegetarian lunch, dinner, or savory breakfast.

17 Delicious Quiche Recipes

August 29 2017 Oh My Veggies 

With savory fillings and flaky crust, homemade quiche is irresistible as breakfast, lunch, dinner or snack! Here are 17 of our favorite quiche recipes to try.

Vegan Chile Relle?o Quiche

June 13 2017 VegKitchen 

The secret to this creamy, delicious vegan chile relle?o quiche is using aquafaba -- AKA chickpea liquid. Most poblano chiles are relatively mild, but if you dont want any heat, substitute 2 large green bell peppers instead. Or, if you like more heat, add a few roasted jalape?os to the mix. Recipe and photos from […] The post Vegan Chile Relle?o Quiche appeared first on VegKitchen.

Vegetarian Meal Plan | Portabella Fajitas, Indian Burritos & Southwestern Quiche

May 26 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: portabella mushroom fajitas; Indian curried cauliflower & chickpea burritos; mushroom cannellini bean patty melts; southwester style quiche with quinoa crust; and savory waffles with roasted broccoli and cauliflower.

Veganize It!

February 8 2017 Robin Robertson's Global Vegan Kitchen 

Veganize It! My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen.  It officially hits the shelves on March 7, so I wanted to give you a sneak peek of whats inside. My goal in writing this book was to provide the ultimate guide for making homemade vegan foods from everyday ingredients — and share great ways to use those ingredients.  Like all my cookbooks, the recipes are geared to busy home cooks who want to get a great dinner on the table but dont want to spend all day in the kitchen.  With VEGANIZE IT, you can be as DIY as you want to be, or not.  For example, if you want to make lasagna completely from scratch, there are recipes for homemade ricotta, a melty mozzarella-like cheese, homemade pasta, and a wonderful baked tomato sauce.  If you dont have time to make all the components, you can simply pick and choose what you want to make from scratch and what you prefer to buy ready-made - such as making homemade ricotta and tomato sauce, but using storebought lasagna noodles and vegan mozzarella. In that sense, VEGANIZE IT is really two cookbooks in one:  all the DIY vegan basics such as dairy-free sour cream, mayonnaise, butter, and plant-based meats and seafood made from wheat, soy, beans, and vegetables.  But what makes this book really special is that each chapter goes one step further to include recipes that incorporate one or more of those basic recipes, all made inexpensively, using simple cooking methods and easy-to-find ingredients — so, for example, you can use the cashew cream cheese to make Spinach-Artichoke Dip or Chocolate Cheesecake.  Make the andouille sausage, and youre just one step away from a great jambalaya. Im really excited about VEGANIZE IT and I hope you will be too.  Sample recipes (and a blog tour!) are coming soon.  For now, though, Id like to give you a brief tour around the recipe chapters with a list of just some of the recipes youll find inside along with a few of the gorgeous photos by William and Susan Brinson. DIY DAIRY-FREE AND EGGLESS... Cheesy Broccoli Soup Spinach and Mushroom-Bacon Quiche Chickpea Flour Omelets Breakfast Nachos with Smoky Queso Sauce Bacon-Topped Mac UnCheese  PLANT-BASED MEATS... BBQ Seitan Ribs Burmese Tofu Iron Kettle Chili Better Made Tacos with Avocado Crema Seitan Oscar with Béarnaise Sauce       FLOUR POWER... Cheesy Crackers Handcrafted Lasagna Perfect Pot Pie Cheesy Sausage Biscuits Benedict Pizza VEGAN CHARCUTERIE... Maple Breakfast Sausage DIY Jerky Banh Mi Sandwich Haute Dogs Wellington Join the Club Sandwich       INSTEAD OF SEAFOOD... Lobster Mushroom Bisque Clam-Free Chowder Vegan Crab Louis Fish-Free Tacos Tof-ish and Chips with Tartar Sauce       SWEETS FROM SCRATCH... Luscious Lava Cakes Strawberry Shortcake Lemon Meringue Pie Tiramisu Bellini Trifle         VEGANIZE IT is available for pre-order now…. The post Veganize It! appeared first on Robin Robertson.

Saturday Six | Mushroom Wellington, Vegan Quiche & Kimchi Reubens

December 17 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including savory puff pastry wrapped mushroom wellington, chickpea flour based vegan quiche, and spicy Korean inspired vegan Reuben sandwiches.

Latkes from Aquafaba by Zsu Dever

October 4 2016 Robin Robertson's Global Vegan Kitchen 

Latkes from Aquafaba by Zsu Dever Aquafaba (bean water) is an amazing ingredient that can be used instead of egg whites, making it a boon to vegans everywhere, including those who thought lemon meringue pie was a ting of the past!  In Aquafaba, Zsu Dever’s groundbreaking new cookbook, you will find everything you ever wanted to know about using aquafaba, including a meringue primer, tips and tricks, and Zsu’s fabulous recipes, complete with clear instructions and gorgeous photos throughout. In this book, Zsu shares her recipe for an amazing lemon meringue pie, airy macarons, and light and luscious chocolate mousse,among other confections.  There are also savory recipes for burgers, quiche, and much more, including the deliciously crisp latkes (below).  In addition, Zsu answers the question “What do we do with all the leftover chickpeas?” with an entire chapter filled with fantastic chickpea recipes such as Curried Caribbean Coconut Chickpeas, Korean Dak Galbi, Pulled Chickpea Seitan Roast, and Shiro Wat. If you’re interested in learning more about transforming the bean liquid you used to through away into amazing sweet and savory delights, you’ll want to own a copy of Aquafaba.  Now here’s that latke recipe…. Latkes These latkes are perfectly crisp on the outside and melt-in-your-mouth on the inside. The added potato starch increases their crispiness, but it is not essential. Some russet potatoes tend to be on the drier side, but to be safe, place them in a lint-free kitchen towel, fold up the edges and give them a good wring to remove excess water. Serve this the traditional way, with nondairy sour cream and applesauce. (From Aquafaba, copyright (C) 2016 by Zsu Dever. Used by permission.) - 2 pounds russet potatoes - 1/­­2 medium onion - 1/­­4 cup aquafaba (see Note) - 1/­­4 cup potato starch, optional - 2 tablespoons minced fresh parsley, optional - 1/­­2 teaspoon sea salt - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon ground black pepper - High-heat oil, for frying, such as canola or peanut Peel the potatoes and shred them using either a food processor with the shredding blade or a box grater. Place them on a kitchen towel, fold up the edges, twist the towel around the potatoes, and squeeze out all the water that you can. Place the potatoes in a large bowl. Shred the onion and add it to the potatoes. Add the aquafaba, starch, parsley (if using), salt, baking powder, and black pepper. Mix very well. Heat about 1/­­2 inch of oil in a large skillet over medium heat. Add two or three kernels of popping corn and heat the oil until the corn pops; this is an indicator that your oil is hot enough. Remove and discard the popped corn. Using a 1/­­4-cup measuring cup, place 3 to 4 portions of the potato mixture in the hot oil and cook them until golden brown, about 2 minutes. Do not press down on the latkes. Flip the latkes and continue to cook another 2 minutes. Drain them on paper towels and serve as soon as possible. Make sure to give the potatoes a stir before measuring, and do not crowd the skillet or your latkes will not be crispy. Makes 14 to 16 latkes Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/­­3. Cool the aquafaba completely before using. The post Latkes from Aquafaba by Zsu Dever appeared first on Robin Robertson.

Butternut, Kale & Feta Quiche

August 20 2016 Green Kitchen Stories 

Butternut, Kale & Feta Quiche Last weekend we went to a crayfish potluck party in a friend’s garden. Vegetarians at a crayfish party might sound awkward but the crayfish are actually just an excuse to spend an evening with your friends, sitting outside until dark, drinking, eating, singing songs and wearing silly hats. Life in its very essence. Since we don’t eat crayfish, we made a couple of salads and baked a large, round version of this butternut quiche. We have been talking about making a butternut quiche ever since we first tried it, two years ago at a café in Bondi outside Sydney. Their version had large chunks of salty feta cheese and a slight tartness from vinegar that balanced the sweetness from the pumpkin perfectly, so we made ours the same way. We also used our favourite oat & almond pastry which added a nice nuttiness to the quiche. The addition of kale to the filling makes it a little greener and more substantial and the pieces on top crisps up into chips. I guess it’s not our most unique recipe but a really good one to keep up your sleeve for picnics and late-summer parties. When we recreated the quiche the other day, we also shot this video below. It all came together in a rather stressful hour between soccer practice and dinner time and we didn’t have much light to work with either, so please excuse the blurry quality here and there. You can probably veganize this by leaving out the eggs and replacing the feta cheese with tofu, a squeeze of lime and nutritional yeast. The pumpkin makes it very rich and creamy on its own, but since we wanted to recreate the butternut and feta quiche from our travels, we didn’t try a vegan version ourselves this time. Do let us know if you succeed with it! Butternut, Kale & Feta Quiche Pastry 3/­­4 cup /­­ 100 g oat flour (or 1 cup /­­ 100 g rolled oats mixed into flour in a food processor) 1/­­3 cup /­­ 50 g rice flour 1/­­2 cup/­­ 50 g almond flour 2 tbsp potato starch or arrowroot 1/­­2 tsp sea salt 100 g /­­ 3 1/­­2 oz chilled butter or solid coconut oil, cut into dices 3-4 tbsp ice-cold water Butternut & Kale Filling 1 small butternut squash/­­pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/­­2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g /­­ 3 1/­­2 oz) tuscan kale /­­ black kale or regular kale, remove stems and chopped (if you can’t get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g /­­ 1 block feta cheese, crumbled Preheat the oven to 350°F /­­ 180°C. Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. (These steps can also be made by pulsing the butter with the flour in a food processor.) Add the water, little by little, and work it together into a dough. Flip it out on a floured workspace and shape it into a thick disk. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a disk, wrap in clingfilm and chill for about 30 minutes. Meanwhile prepare the filling. Prepare the filling: Line a baking tray with baking paper. Peel the butternut, discard the seeds and cut into 1 inch /­­ 2,5 cm dices and place on the tray. Drizzle with oil, add the spices and toss to combine. Roast in the oven for approx. 20 minutes or until it starts to brown and soften. Set aside. This step can easily be prepared ahead and stored in the fridge for up to a couple of days before baking the quiche. While the pumpkin is in the oven, heat oil in a skillet on medium heat and stir-fry the onion and garlic for 10 minutes until transparent and soft. Add the chopped kale, stir around and stir-fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutes. Set aside. Assembling the quiche:  Place the chilled dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/­­8 inch /­­ 5 mm thick. Carefully transfer it to a 10 inch /­­ 27 cm tart pan (or rectangular as in the video). You can also press out the pastry dough directly into the pan. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy. In a large bowl, whisk together milk and eggs. Add onion and kale, crumbled feta cheese and half of the baked butternut to the egg mixture and gently combine. Pour into the blind-baked quiche crust. Press extra roasted butternut into the quiche if there is still space (any leftovers can easily be used in a delicious salad or inside a sandwich). Place in the oven and bake for 35-40 minutes until golden. Serve the quiche warm with a light salad on the side. PS. We have also been celebrating this little 2-year old smoothie maniac and kitchen helper throughout the week. Happy birthday Isac!

Vegan Cobb Salad with Watermelon Bacon

July 20 2016 Golubka Kitchen 

Vegan Cobb Salad with Watermelon BaconThis post was created in partnership with Kuisiware. I’m sure I’m not alone in my desire to live off salads during these hot summer months. Leafy greens are in abundance and at their most flavorful right now, and if I don’t take full advantage of them, I feel as though I’m missing out. So this summer, our goal is to expand the salad section of our recipe index with all kinds of twists on the classics and more. This week, the idea was to come up with the most vibrant vegan version of Cobb Salad, and putting it together was a true pleasure. Since Cobb Salad is an entire meal type of affair, I knew I had to load my plant-only version with all kinds of nourishing, savory components. Big, buttery beans replace eggs here, while velvety roasted eggplant could be seen as a stand-in for chicken. There is roasted corn and sweet cherry tomatoes to celebrate the season, avocado for a good dose of healthy fat, and briny Castelvetrano olives for an additional saltiness. I couldn’t resist the edible flower salad mix at the market, but you can use any favorite greens or lettuce as a bed for the ingredients here. Overall, although fruity and colorful in appearance, this Cobb Salad is full of deep, umami flavors. I left the dressing to be quite a traditional, simple vinaigrette, which nicely marries all the ingredients. Now on to watermelon bacon! An amazing and addictive new discovery, which is essentially just dehydrated strips of watermelon, with salt, lime juice and smoked paprika, for a smoky, bacon-like flavor. The preparation is simple too – the only downside is that it takes quite a long time to make. Although I have a dehydrator, I know that most people don’t, and I really wanted to see if this ‘bacon’ was possible to make in the oven, and it turned out that it is, as pictured. I provide instructions for both oven and dehydrator versions in the recipe below. If using an oven, you will have to keep it on for quite a while, but the temperature that the watermelon dries at is so low, that it shouldn’t heat up your kitchen very much at all. In the end, with some patience, you will have a delicious, sweet and savory snack, that goes very well with this faux-Cobb. For a person, who cooks with greens a whole lot, I came around to the idea of salad spinners pretty recently. I’m very protective of my kitchen space, having quite a good amount of cooking equipment already, and always wary of adding another thing to the collection, especially one dedicated to a single task. But some time ago, I used a salad spinner while cooking at a friend’s house, and was amazed at how little effort it took to dry the greens – no endless shaking and drying off needed. Since then, I’d gotten a spinner of my own, the kind where you pull a string to spin the bowl. The string had broken numerous times, and I kept replacing it, thinking that’s just how it went with salad spinners. When Kuisiware sent me their salad spinner to try out, I realized that not all spinners are created equal. This one is made with BPA-free materials and is incredibly sturdy, with a hand pedal that takes a few satisfying pushes to get your greens spinning fast. It’s nicely sized, able to fit the curliest bunches of kale, and does its job perfectly. I feel good about adding it to my kitchen repertoire, and can tell that it will last me a long time. To get $5 off the Kuisiware salad spinner, use discount code XGK5OFFX, starting today at 3 pm PDT. Enjoy the salad and have a nice rest of the week :) This post was created in partnership with Kuisiware, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. Vegan Cobb Salad   Print Serves: 4-6 Ingredients for the red wine vinaigrette 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard ¼ cup olive oil sea salt - to taste freshly ground black pepper - to taste for the salad 1 medium eggplant - cut into cubes 3 tablespoons neutral coconut oil/­­olive oil - divided sea salt - to taste freshly ground black pepper - to taste 2 corn ears mixed salad greens or lettuce - washed and dried thoroughly 1 cup cooked beans (I used Christmas Lima and Butter Beans) - to taste olives - to taste 1 cup cherry tomatoes - sliced if necessary 1 avocado - sliced basil (optional) Instructions Whisk together all vinaigrette ingredients and set aside. Preheat oven to 375° F (190° C). Cover a baking tray with a piece of parchment paper. Place eggplant cubes onto the tray, drizzle with 2 tablespoons oil, salt and pepper, and toss to coat. Roast for 25-30 minutes, tossing at halftime, until soft and golden. Remove from the oven, set aside and turn on broiler to high. Oil corn ears, sprinkle with salt and paper and place under the broiler. Broil for about 5 minutes, or until dark in places, turn and broil 3-5 more minutes, continuing to turn until both ears are visibly grilled. Let cool and cut kernels off the ears, set aside. Alternatively, grill corn on an outdoor grill. Wash your greens well and dry thoroughly. Distribute between bowls and top with roasted eggplant, corn, beans, olives, tomatoes, avocado and basil, if using. Drizzle with red wine vinaigrette and garnish with torn watermelon bacon (recipe below). 3.5.3208 Watermelon Bacon   Print Ingredients ½ medium watermelon ½ teaspoon sea salt 2 teaspoons smoked paprika lime juice - optional Instructions Preheat oven to 170° F (77° C). Slice watermelon into very thin strips, around ⅛-inch in thickness, remove and discard green rind. Pat dry with paper towels. Arrange watermelon slices on 2 baking trays, covered with parchment paper, and sprinkle with salt, paprika and lime juice, if using. Place trays on racks positioned in the upper and lower ⅓ of your oven. Let dry for 5 hours, flip pieces and rotate trays. Dry for another 2-3 hours, or until dry and chewy. Alternatively, use a dehydrator - dry watermelon strips on mesh screen trays for 8-12 hours, at 135° F. 3.5.3208 You might also like... Raw Portobello Mushroom and Curried Spinach Quiche Tipsy Watermelon Salad and Summer Cooking Mung Bean Falafel Bowl with Pickled Rainbow Chard Salad with Ghee Poached Radishes and Smoked Salt .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Vegan Cobb Salad with Watermelon Bacon appeared first on Golubka Kitchen.

Spinach Goat Cheese Mini Quiches

January 18 2016 Oh My Veggies 

These protein-packed mini quiches can be made in advance, making them the perfect breakfast for busy weekday mornings.

Flamiche

January 5 2016 Vegetarian Times 

1 Heat butter or olive oil in Dutch oven or large saucepan over medium heat. Add leeks, and sauté 7 to 10 minutes, or until tender. Cool. 2 Preheat oven to 425°F. Place piecrust on baking sheet. 3 Whisk eggs in large bowl. Whisk in milk, and season with salt and pepper, if desired. Stir leeks into egg mixture. 4 Spread leek mixture in piecrust, and bake 15 minutes. Reduce oven heat to 350°F, and bake 45 to 60 minutes more, or until lightly browned on top and knife tip inserted in center of quiche comes out clean. Cool 10 minutes before serving.

Spinach Artichoke Mini Quiches with Crispy Wonton Crusts

May 11 2015 Oh My Veggies 

Why spend the time making and rolling out dough when you can use wonton wrappers instead?

Southwestern-Style Quiche with Quinoa Crust

February 18 2015 Oh My Veggies 

With black beans, eggs and a spicy quinoa crust, this quiche is a protein-packed way to start your day.

Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY!

December 11 2014 Vegan Richa 

Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY! Another fantastic book to add to the holiday must. Julie Hasson’s Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More. Casseroles are a fairly new occurrence in our house. They are completely opposite of Indian food. Indian food usually has multiple dishes served with freshly made flatbreads or rice or grains and some condiments. Sure they all can end up in a bowl like layers, but each dish is generally made separately.  Casseroles though are so much simpler. Just assemble them and bake. It works out perfectly when you dont want to use 4 pans and when you don’t want to stand in the kitchen the whole time while entertaining. The problem that can happen is that sometimes it can be difficult to predict what taste and flavor the final casserole will have. No worries there. Julie’s book helps you make the perfect casseroles every time! The book has chapters on Vegan Casserole Pantry, tips and tricks, One dish Appetizers, Skillet Casseroles, Old favorites and new Twists, Pasta Casseroles, Vegetable Casseroles, Dessert Casseroles and Sauces, Basics and Toppings. I decided to make the Spinach Florentine because it looks so perfectly creamy and dreamy. I also made the Chili Mac casserole. who wouldn’t. The spicy chili and creamy Mac. I was planning on making the truffle Mac and cheese as well. It was one of those weeks where the only thing I wanted was some from of pasta. What can I say I am eyeing the Sundried Tomato Quiche with Hash brown crust (yum), Jambalaya, loaded nacho fries(every weekend!), Skillet Chilaquiles(made a variation of these for breakfast), Enchiladas, bumble-berry cobbler and so much more.  Julie covers the gravies, sauces and toppings in the last chapter and that chapter needs to be on the kitchen counter. The simple sauces work in many recipes in so many ways.  Julie is the author of Vegan Diner and Vegan Pizza, both are popular comfort food books.  The Publisher is giving away a copy of the book to one of the blog readers! Please enter the giveaway at the end of the post. Also get the recipe for the delicious Spinach florentine below.  Continue reading: Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY!The post Vegan Spinach Florentine from Julie’s Vegan Casseroles Book. Review + GIVEAWAY! appeared first on Vegan Richa.

Crustless Asparagus Quiche

March 20 2017 Meatless Monday 

Asparagus is sautéed until tender and flavored with young green garlic, which is milder and sweeter than it after reaching maturity. This ricotta quiche is great for groups and healthier without the crust. This recipe comes to us from Colleen of Foodie Tots. Serves 6 - a little oil or cooking spray, for the baking dish and skillet - 2 cups asparagus, chopped bite size 2 stalks green garlic, chopped - or - 2 cloves garlic and 2 scallion, chopped & mixed - salt and pepper, to taste 4 large eggs - 1 cup nonfat milk - 1 cup low fat ricotta cheese Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray. Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown. Add the green garlic or garlic and scallion to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste. Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish. Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving. The post Crustless Asparagus Quiche appeared first on Meatless Monday.

Turmeric, Carrot and Ginger Remedy

January 8 2017 Golubka Kitchen 

Turmeric, Carrot and Ginger Remedy It’s interesting how motivating the tiniest tips from people you care about or respect can be. I was recently on a short flight and read the autobiography of a certain Soviet-era singer, whose music I grew up with. It was a thin, throwaway paperback that I read back to back during the flight, but something about her positivity really made an impression on me. This singer is almost eighty years old, but looks great and has stayed incredibly active, and the book is studded with small, often old-school tips of how she believes she’s managed to keep up her health. She walks everywhere she goes, covering large distances on foot in Saint Petersburg, Russia, and her two drinks of choice are carrot juice in the morning and chamomile tea at night. Sure enough, I’ve been noticing myself drinking both of those with more frequency and taking longer walks whenever possible. And it doesn’t matter to me how silly of a motivation that was, if it helps me get from point A to point B in taking more care of myself, I’m all in. So here’s the carrot-based tonic I’ve been inspired to drink more often. Since I don’t love pure carrot juice, I doctor it up with ginger, turmeric, lemon and honey, which makes it a true remedy and a preventative for winter colds and flu. It’s delicious – potent, refreshing, spicy and sinus-clearing, and a little goes a long way – I like having a shot or a small glass at a time. Some weekend links after the jump, stay warm this Sunday :)   Yvon Chouinard of Patagonia on the How I Built This Podcast (scroll down a few) Mark Bittman on Changing the Food Industry and Living Dangerously – on Tim Ferriss’s podcast Ron Finley, Gangsta Gardener Amy Revier, Weaving Worlds Beyond Words   Turmeric, Carrot and Ginger Remedy   Print Serves: 1 large glass Ingredients 8-10 large carrots - peeled if not organic 1 piece ginger or more - peeled if not organic 1 piece fresh turmeric root - peeled if not organic 1 lemon 1 teaspoon raw honey Instructions Run the carrots, ginger, turmeric and lemon through a juicer. Pour juice into a blender, add the honey and blend until the honey is incorporated. Enjoy. Notes 1. I like to use organic lemons for this juice, so that I can run the peel through the juicer and get its oils and benefits into the tonic. 2. I generally use a bit more than 1 of ginger for this amount of juice, but I like things really fiery. If you are the same way, add some more ginger. 3.5.3226 You might also like... Jujube Ginger Tea Quinoa Collard Wraps from the Sprouted Kitchen Cookbook Root Vegetabe Chickpea Flour Quiche Late Summer Oat Milk Smoothie with Figs and Grapes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Turmeric, Carrot and Ginger Remedy appeared first on Golubka Kitchen.

Root Vegetabe Chickpea Flour Quiche

December 16 2016 Golubka Kitchen 

Root Vegetabe Chickpea Flour Quiche We’ve been developing some recipes for Nuts.com, our favorite online one-stop-shop for bulk foods, using their amazing ingredients. This Root Vegetable Chickpea Flour Quiche is one of those recipes, and there will be more to come, since they are all too good not to share here. This quiche recipe is definitely of the lazy kind, since it comes together quite magically and quickly and requires no crust-making. Chickpea flour (protein, fiber and iron-rich) is the perfect ingredient for making vegan quiche, since it performs similarly to the egg/­­cream foundation of traditional quiche when mixed with water and oil, solidifying into a sort of custard when baked at a high temperature. So you basically place a pie pan full of batter and veggies into the oven and end up with a soufflé-like pie, all through a quick and satisfying process. This quiche is studded with roasted winter roots for some seasonal vitamins, and made delicious with flavor-building spices like turmeric, smoked paprika and black pepper. And if you love socca/­­farinata, this recipe is most definitely for you, as the quiche is reminiscent of a plumper, more substantial version of socca (basically any socca lover’s dream). This quiche would make for an excellent, nutritious addition to your holiday table or any other meal, served alongside soup or a green salad. And a bit of housekeeping – did you know that we have a newsletter that goes out every time a new recipe is posted? We love our newsletter community, so as a little holiday/­­new year gift and sign of gratitude to all our subscribers, we will be sending out one extra recipe a month starting this December and onto the new year. That is one nourishing bonus recipe that won’t be published anywhere else. December’s recipe might involve something along the line of cozy miso steel cut oats, so if that sounds good to you, you can sign up here, or in the signup form in our sidebar ;) Follow this link for the Root Vegetable Chickpea Flour Quiche Recipe :) You might also like... Raw Apricot Lavender Tart and a Giveaway Banana Toffee Tart Curried Squash and Kale Riceless Risotto Ramp Flatbread Pizza with Garlic Cream .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Root Vegetabe Chickpea Flour Quiche appeared first on Golubka Kitchen.

How to Make a Vegan Quiche

September 28 2016 Oh My Veggies 

Our fail-proof template for creating quiche without eggs or dairy. Hello brunch!

MALAYSIA vegan cookbook on Kickstarter

August 19 2016 The Lotus and the Artichoke 

MALAYSIA vegan cookbook on Kickstarter On August 16th, 2016 I launched the Kickstarter Crowdfunding project for The Lotus and the Artichoke MALAYSIA vegan cookbook! This is my 4th Kickstarter project, and like the first three, it’s off to a terrific start. Cruise on over and check out the campaign. It’s a great way to support my creative endeavors and culinary adventures, and it’s a great way to pre-order the new cookbook which will be coming out in October. The Kickstarter will end on Sept 15th... make sure to get in before the fun is over. For the next few weeks, I’ll be posting cool updates and Behind the Scenes stories and photos of the design and production of the new cookbook. The Lotus and the Artichoke – MALAYSIA After 3 successful Kickstarter projects and 3 internationally celebrated cookbooks, The Lotus and the Artichoke is back with a new cookbook... and back on Kickstarter! Earlier this year, I returned home to Berlin, Germany after 5 intense weeks exploring Malaysia, Singapore & Borneo: checking out the cities, cruising the coasts and countryside, island life during the wild Chinese New Year celebrations, staying in a rainforest treehouse, eating and cooking with the locals everywhere, and riding buses, trains, taxis, and boats all over the place. Since then, I’ve been recreating the insanely delicious eats, writing up new recipes inspired from the trip, spending hours at my art desk and computer with the illustrations and design, and photographing all the dishes for my next cookbook: The Lotus and the Artichoke – MALAYSIA: A Culinary Adventure with over 70 Vegan Recipes. My 4th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide: - 160 pages - with over 60 full page color photos - Personal stories, art, and recipes inspired by 5 weeks of travel in Malaysia, Singapore & Borneo - Explore amazing Malay, Chinese, and Indian cuisine from the fantastic foodie metropolises Kuala Lumpur & Singapore, culinary heritage highlights of Penang, rising star Ipoh, Sarawak’s quaint Kuching, the tribal highlands of Borneo and beyond - Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts - Discover new flavors, tasty spices, and easy, awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Pre-Order my MALAYSIA cookbook on Kickstarter Some of the recipes: - Kelabit Mango Salad - Shredded Beet & Coconut Salad - Cucumber Zucchini Salad - Acar - pickled vegetables - Urap - traditional veg side - Penang Laksa Soup - Curry Mee - Nonya Noodle Soup - Spicy Mushroom Noodle Soup - Wonton Soup - Popiah Rolls - Otak-Otak - steamed quiche pockets - Satay Skewers w/­­ peanut sauce - Serunding Kelapa - roasted coconut & spices - Sauce Kachang - satay sauce - Sambal Belachan - red chili sauce - Pineapple Pepper Chutney - homemade red curry rempah paste - vegan faux-fish sauce - super 5-spice powder - Nasi Lemak - coconut creamy rice & ginger lemongrass tofu - Nasi Kandar - Malay street food feast - Nasi Kerabu - herbs, spices & olive mushroom rice - Nasi Goreng - fried rice classic - Mee Goreng - fried noodles with vegetables & crumbled tofu - KLFC - Kuala Lumpur Fried “Chicken” - Mushroom Murtabak - stuffed, grilled Indian flatbread - Sayur Campur - mixed vegetables w/­­ dark soy sauce - Sayur Lodeh - mixed vegetables w/­­ coconut gravy - Kang-Kong Goreng - stir-fried spinach - Bao - steamed buns w/­­ spicy seitan - Assam Tofu Faux-Fish - Asian casserole - Crispy Curry Tempeh Cubes - Soya Rendang - Black Pepper Seitan - Eggplant & Okra Tomato Curry - Szechuan (Kung Pow) Seitan - Char Kuey Teow - stir-fried rice noodles - Hong Shao Rou - roasted jackfruit - Mushroom Manchurian - Roti Canai - red curry & flatbread w/­­ chutney - Banana Leaf - Indian curry meal - Gobi 65 - Indochinese batter-fried cauliflower - Punjabi Sizzler - Apam Balik - crunchy peanut pancakes - Cendol - shaved ice, green noodles & syrup - Kueh Dadar - green pandan crepes - Kueh Lapis - multi-color cake - Ondeh-Ondeh - sweet, chewy dumplings - Kuih Kodok - fried banana fritters - Chocolate Mint Cake - Lychee Banana Sorbet - Coconut Ice Cream - Iced Ginger Lime Soda - Purple Dream - ... and more! Pre-Order my MALAYSIA cookbook on Kickstarter The post MALAYSIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Lentil Veggie Asparagus Frittata

March 29 2016 Vegan Richa 

Lentil Veggie Asparagus FrittataLentil Veggie Asparagus Frittata. Blended red lentils make the egg in this lentil frittata filled with Spring vegetables. Easy Vegan Gluten-free Soy-free Recipe. Pin this Recipe! Yes, that is not chickpea flour and not tofu! Just some good old red lentils (masoor dal).  Red Lentils are soaked for 15-20 mins. Then blended with water, spices, baking powder, kala namak. The veggies are cooked slightly with spices, then distributed in the pan. Then the lentil batter is spread on top. Bake and done! Chickpeas and chickpea flour are the in thing these days. They are easily available too. Often, I want to use other beans and lentils in the recipes but end up using chickpeas. Its because of the ease of availability and the familiarity of the readers. Red lentils are coming up right behind chickpeas. Easily available, super quick cooking, protein filled and delicious. Try this frittata with red lentils. You can also use the chickpea flour mixture from this Broccolini frittata, or use this lentil batter in the broccolini frittata for variation. Make this into a quiche by using a prebaked quiche crust. Add spices and blends of choice. Fold in some smoke coconut (coconut bacon). Get baking! Continue reading: Lentil Veggie Asparagus FrittataThe post Lentil Veggie Asparagus Frittata appeared first on Vegan Richa.

Artichoke and Herbed Goat Cheese Quiche

January 5 2016 Vegetarian Times 

1 Preheat oven to 425°F. Place piecrust on baking sheet. 2 Process goat cheese, milk, and eggs in food processor 1 minute, or until smooth. Season with pepper, if desired. Pour into piecrust, and arrange artichoke halves over top. 3 Bake quiche 15 minutes. Reduce oven heat to 350°F, and bake 45 minutes to 1 hour more, or until lightly browned on top and knife tip inserted in center of quiche comes out clean. Cool 10 minutes before serving.

Gluten-Free Party Planner: Start with Dessert and Work Back

June 3 2015 Vegetarian Times 

Gluten-Free Party Planner: Start with Dessert and Work Back What do you give a guy friend who has everything for his birthday? Well, if youre me, you give him a birthday dinner party. When I first came up with this clever plan, I spent a day or so patting myself on the back (I dont have to go to the sporting goods store this year!) and planning courses (quiche and coconut layer cake!). Then came the news that took me down a notch: two of the ten guests were gluten-intolerant, so the whole meal needed to be gluten-free. This is why I believe it is so important for anyone who likes to cook to know how to cook gluten-free: you simply never know when youll need to do so. I scrapped all my ideas and started planning a new, totally gluten-free menu. The thing I discovered was that it was a lot easier to come up with dessert, then work backwards to figure out the rest of the menu. Desserts remain the most difficult element for gluten-sensitive eaters. Once Id settled on a flourless chocolate cake, everything else fell into place. The super-rich dessert meant that what came before needed to be light and healthy--and easily serve a crowd. Paella! Bright, beautiful, and naturally gluten-free. And once Id chosen paella for the main dish, I stuck with the Spanish theme and added a gazpacho and some tapas to round out the meal. Whether you put together your party menu backwards or forwards, the real key is having creative options to choose from. Without them, paella might have been a bunch of steamed veggies over rice. In the 8-week online Gluten-Free Vegetarian Cooking Course Ive put together for Vegetarian Times, there are over 50 tasty original recipe ideas to choose from--along with all the know-how you need to plan gluten-free meals and parties. Sign up to start learning--and cooking.

6 Special Vegan Mother’s Day Brunch Recipes

May 8 2015 VegKitchen 

6 Special Vegan Mother’s Day Brunch RecipesAnyone can take their mom out for Mother’s Day brunch -- but why fight crowds and limited vegan options? Your mom will be more impressed and grateful if you show your love by making a special brunch. None are difficult or time consuming and all are tasty as can be. Let’s start with Jenné Claiborne’s Buckwheat Crepes with Chocolate Sauce, above. Crustless Tofu Quiche with Mushrooms and Herbs is so flavorful and easy to prepare that you may come to prefer it over the egg-and-cheese variety. Serve with fresh breads and a fruit salad. Composed Fresh Fruit Platters can be the main feature of a light brunch served with muffins or other baked goods. Here, quantities are given just as a guideline -- vary the kind of fruit used according to whats available. If you and yours no longer eat eggs but have a craving for the retro classic, deviled eggs, youll really enjoy these Deviled Tomatoes -- a completely vegan rendition. For a fun Mother’s Day brunch, serve with a potato salad as well as some sort of green salad. Mother’s Day dovetails with strawberry season, so Strawberry Pancakes are a natural choice. For a heartier meal, serve with sautéed strips of tempeh bacon. The magic in these vegan Magic Muffins, with Variations is that they use no eggs or dairy, but rather incorporate a great healthy baking technique--using applesauce as a binding and fat substitute. Make Mom a batch of muffins and serve with fresh fruit, or pair with the Composed Fresh Fruit Platters, above.

Saturday Six | Lentil Stew with Dumplings, Couscous Quiche and Beer-Battered Brussels Sprouts

February 14 2015 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including a hearty lentil-and-dumpling stew, freezer-friendly couscous quiche and crispy beer-battered Brussels sprouts.

Saturday Six | Tofu Quiche, Sweet Potato Mac & Cheese and Vegan Nog

December 6 2014 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including an eggless quiche made with tofu, vegan egg nog and sweet potato mac and cheese.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!