Hi! Didn’t realize I’d be back so soon.
Today I invented an awesome new recipe. This one will not be in my zine, haha.
It’s a jalapeno popper flavored vegan quiche!
I used a pre-made pie crust bottom–gasp. Surprisingly a lot of store bought pie crusts are indeed vegan! I wanted to make it quickly so I chose that, but if you want to make your own, here is my recipe for a pie with a crust recipe (you’d only have to make half of it).
Jalapeno Popper Vegan Quiche
- 1 lb extra firmed tofu (I used sprouted tofu)
- 1 tbsp Ener-g egg replacer without water added
- 1/2 cup nutritional yeast flakes
- 2 tbsp Earth Balance
- 1/4 cup plain almond milk or other non dairy milk of choice
- 1 tsp onion powder
- 1/4 tsp Indian black salt (the kind that smells like eggs)
- 1/4 tsp ground black pepper
- 1/4 cup daiya cheese shredded mozzarella
- 1/4 cup panko bread crumbs (I used whole wheat)
- 3 jalapenos, chopped into thick rounds, seeds and veins removed
- 1 9 inch prepared pie crust, or homemade from the recipe linked above
- Preheat oven to 375 degrees F.
- Place tofu, egg replacer, nutritional yeast, Earth Balance, non dairy milk, onion powder, black salt, and black pepper into a food processor and blend until smooth, scraping down the sides with a rubber spatula and then blending a bit more.
- Transfer to a large bowl and fold in the daiya cheese, bread crumbs, and jalapenos.
- Place into pie crust, smooth down with a spatula.
- Bake in oven for 35-40 minutes.
- Allow to cool slightly, then dig in!
I have been a bit missing in action lately. Sorry!
Next weekend I am playing food Coordinator again at the Ladies Rock camp through Girls Rock RI so that will be super fun, but I will also be super busy.
Here is what I’ve been cooking up!
This is what I made for breakfast today. It was the Curry Scrambled Tofu with Cabbage and Caraway from the Vegan Brunch Cookbook by Isa Chandra Moscowitz. My kitchen still smells absolutely amazing from cooking it, and it’s now 3:30pm (I got up at 8 to cook it). Yay. Also, I love that it’s a fusion of Russian and Indian food together, which are two cuisines I would not think to pair together but love individually. They work together too, to my surprise. I always reduce the salt when I cook by a lot…I am not a fan of it and try to cook without it when possible. I did not always do that, though.
I made vegan hibachi vegetables with a vegan version of my favorite Japanese dipping sauce (called “yum yum sauce” on recipe sites). Basically for the veggies you just cut 4 zucchini into bite size pieces and 1 1/2 white or yellow onions and stir fry it with 2 tbsp Earth Balance and 4 tbsp soy sauce until cooked thoroughly (I think 5-8 minutes?). For the mushrooms just chop them and cook them in 1 tbsp Earth Balance and 1 tbsp soy sauce. For the Yum Yum sauce I used this recipe and made vegan substitutions with vegenaise and Earth Balance and used a bit less water (or you can just add more vegenaise after and stir it up to make it thicker like I did). It’ll need to rest overnight before you eat it so the flavors set.
Tempeh Gyros with tofu Tzatziki! From this recipe! They were so good and quite healthy! The Tzatziki is made with silken tofu and you can’t even tell it’s not made with yogurt of some type. The only thing I realized is that there is an error in the recipe and they do not tell you what to do with the cucumbers they allude to later (like how much to use and how to cut them up) so I just omitted them and put sliced cucumbers into the sandwich.
I used the recipe from the Eat To Live Cookbook for the taco salad. It’s really healthy, but could use some kind of improvement in flavor I think that I cannot quite pinpoint. Maybe some more spices or some cherry tomatoes, I do not know! It has corn, black beans, red onion, red and green bell pepper, and a “guacamole” dressing.
That’s all for now! For dinner tonight I am making the Bacon Cheeseburger Pie from Betty Goes Vegan, so I will let you all know how that goes sometime soon!