Mini Crustless Vegan Quiches

I don’t know about you, but sometimes I miss eggs eating vegan! Miss no more, because these portable, snack-sized quiches taste just like the real deal!  And did you know that you don’t actually need any kind of crust for these to hold together? Keeping it simple and satisfying!  Eating well and eating vegan is no form of suffering, I assure you!  Get your nourishment and happy belly on!  

You need:

1 16 oz firm tofu

1 yellow onion, chopped

1/2 red bell pepper, chopped

1 carton mushrooms, sliced

1 large stalk broccoli chopped

1 Japanese purple potato, halved and sliced

6 baby carrots, slivered

1 large clove garlic, minced

3 green onions sliced

Turmeric, 1 tsp

Crushed red pepper, 1 tsp

Oregano 1 tsp

1 dash liquid aminos

Sautée all veggies (except green ontions) and spices over medium heat until liquid cooks off of veggies.  As you can see from my photos, I sautéed mine in 2 batches because my pan wasn’t large enough to hold them all. In this case, just use half of each seasoning amount listed above in each batch.

Meanwhile, purée tofu in high speed blender, adding enough water or almond milk only as needed to ensure you reach a creamy consistency. Will depend on how firm/drained your tofu is already. I used an extra dense high protein tofu, so I ended up needed 2/3 cup of liquid to reach a creamy, pudding-like consistency.

Pour into a bowl along with all sautéed veggies and raw green onions. Mix well. Turn into greased muffin tins. For mini muffin tins bake 350×13 minutes. For larger full-sized muffin tins extend time to 35min.  Edges will be slightly brown, and middles will be firm. Let cool slightly before removing from muffin tins, should slide right out!  Enjoy and store in the fridge to take with you for a healthy, easy breakfast!

This recipe made 6 large muffins and 12 mini muffins! Enjoy!





Vibrant Vegan Coleslaw

As a southern gal, coleslaw is a traditional part of a multitude of different meals. But it is always heavily laden with mayonnaise, making it neither healthy nor vegan! So I made my own creamy tangy version, the perfect side dish to virtually any meal, perfect vegan pot luck option (gotta make sure there are some veggies at the party), or perfect entree topped with some edamame/avocado/brown rice. 

 You need: 

1/2 Purple cabbage, finely chopped 

1-2 green onions sliced 

Cilantro1-3 tbs 

1/2 red bell pepper, chopped

4-5 baby carrots, shredded 

Jalapeño, 1/2 chopped fine 

 Basil, 3-4 leaves 

 For the sauce: 

1tbs vinegar 

1tsp tahini 

1/4 cup cashews 

1/4 cup water 

1/2 lemon squeezed 

1tsp fresh grated orange zest 

Tiny piece each of raw ginger/garlic 

 Blend sauce ingredients on high to yield a creamy frothy concoction, drizzle over cole slaw, toss and enjoy!! Garnish with any crushed nut of choice, some cilantro, or even some edamame 🙂

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Vegan Vanilla Bean Pudding!!

Oh my yum!!! And with extra protein to boot! Tastes nothing like tofu, just creamy vanilla goodness! I am not someone who gets excited about non-chocolate desserts, I mean, without the chocolate, what’s the point, right?  But this pudding is the exception!  It tastes like summer, like warmth, like life’s simple pleasures 🙂 For that occasion when you want something that tastes oh-so comforting, satisfying, and pure.

1 12oz container Mori-Nu extra firm silken tofu
2 TBs melted coconut butter
1TBS vanilla extract
1 dash cinnamon
3 dates soft
1 5mm piece (1/2 pinkie nail) of Madagascar vanilla bean (trader joe’s!)

Blend and enjoy!! Firms up in the fridge extra thick, but delicious right away too!! Top with berries for a beautiful treat! mmmm-mmmmm-mmmmm!!

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Vegan Pajeon

This is a healthified version of an amazing Korean bar food 🙂 I’m sure I don’t do the real thing justice, but for me, it is amazing! Vegan and gluten free, a real treat!  I love my roommate’s kimchi version or a good seafood hamul pajeon at a restaurant, but you can’t go wrong with the classic scallion version. I went with green onions and added in some red bell pepper for pizzaz. Really yummy. This recipe makes 2 pancakes, serves 2 as an appetizer, serves 1 if you are me. Pretty simple, definitely delish.

You need:

A drizzle of sesame oil

1/4 red bell pepper, sliced fine

2 large green onions, sliced fine longways for green tips, sliced into rounds for white base

1/8 cup +1tbs brown rice flour

1/4 cup chick pea/fava flour

1/2 cup water

1tsp liquid aminos

1tsp crushed red pepper

Sauce (optional but yummy)

1 part lemon juice

1 part liquid aminos

Using a drizzle of sesame oil,  sauté slivered green onions and red bell pepper over medium heat until just crisped/golden. Remove 1/2 veggies and set aside for your second pancake. Combine pancake ingredients and pour half of batter over veggies.

Cook on medium heat, 1-2 min each side. Flip when like a regular pancake you see bubbles/the batter firming up.  If it falls apart in the pan, as my first one did (I simply tried to flip prematurely) just mush it back together with your spatula and carry on!  Doesn’t have to be perfect, it will taste great either way 🙂   Place second half of veggies in pan with another drizzle of sesame oil, and pour second half of batter in, repeating instructions.

These could be more rich/decadent if using more oil, or less indulgent with only a drizzle enough to thinly coat pan of the sesame oil. I went less decadent, but feel free to use more if you want an even crispier and more authentic pajeon. I just like mine a little healthier 🙂

Squeeze 1/4 fresh lemon into small dish. Mix with 1 part liquid aminos and 1 part water to taste. You could also add more crushed red pepper to taste, but the pancakes themselves are pretty good. This just helps enhance the flavor, and what is any semblance of Korean food without some spice!! Garnish with some fresh cilantro for a pefect balance between cool and hot.  Enjoy!





Orange Walnut Oat Muffins

These are vegan and gluten free, and boy are they yummy! A touch of crispiness on top and of course a yummy walnut topper. The orange zest gives a wonderful flavor, making this both fresh and comforting. No added sugar, no gluten, no animal products, just good-for-you ingredients!!

Inspired by this recipe on The Healthy Apple. Lot’s of beautiful stuff on her site…

It was also my first time today blending up flours in my Vitamix, and yes I just use the original container, not the special “flours” pitcher, but it is SO easy!! I cannot believe it! It handles steel cut oats, red quinoa so effortlessly!! For this recipe I just used regular organic gluten-free rolled oats, but I wanted to try harder grains to see how easy it was, and it takes like 30 seconds to make flour out of anything! So cool.. Anyways, back to the recipe.

You need:
1 mashed very ripe banana
1/2 cup almond milk
1tsp coconut vinegar
1/2 small lemon juiced
1tsp vanilla

Mix in a bowl and let sit for a few minutes. Meanwhile :

Take 2 cups whole gluten free oats and blend into flour; combine with:
1 cup whole gluten free oats
1tsp baking soda
2tbs chia seeds
1tbs cinnamon
Pinch sea salt
1tbs fresh organic orange zest (!)
1/4 cup melted coconut oil

Mix all together well and turn into greased mini muffin tins, placing raw walnuts into tops of muffins.

Bake at 350F for 15 min and let cool.

Makes 2 dozen mini muffins.
So healthy, so pretty, so yummy!!! Store in the fridge and grab as little snacks or breakfasts. Yay for muffins 🙂

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