I have a hard time coming up with lunch ideas, because 1) I don’t want to spend most of our weekly food budget on lunch, 2) but I still want it to be healthy, and 3) I want the prep to be quick and easy. Sometimes I come across a lunch idea that fits all three criteria and this quiche is one of them.
The last time I made this recipe, I blogged about it on here. And then I somehow forgot about it, which is a bad habit of mine. Anyway, the first time I made it, I made the crust from scratch, which is kind of a pain when you have a kitchen with hardly no counter space. So, this time around, I picked up a pre-made pie crust, which was a bit more expensive, but worth it, in my opinion.
All you have to do is cook the onion, garlic, spices and broccoli, blend your tofu and cashews, mix it all together, and bake. Let it chill overnight. And it tastes great served cold, so you don’t have to worry about using your workplace’s nasty microwave.
The recipe comes from “Vegan Brunch,” and you can find it here.
I just realized that my food has been taking on the shape of pie lately. Weird. Anyway, this delicious dish is one of the lunch items I have included in my latest meal plan, which is in “beta” right now. The recipe comes from “Vegan Brunch.” It’s one that I’ve been wanting to make for a while, but was inspired to do so after reading a post on Luminous Vegans’ site. I opted to make my own pie crust, but I wouldn’t blame you one bit for buying a store-bought crust. The final result is so, so good and really does taste very similar to its egg-based counterpart. I served mine with a kale and apple salad with a lemon and olive oil dressing.
Want to know a trick for tenderizing raw kale? Give it a massage. First remove the woody stem, then tear the leaves apart with your hands. Submerge the kale in water to give it a rinse. Finally, massage the kale by giving handfuls of it a squeeze. Dark spots will appear on the leaves, which means the fibrous veins are breaking down and the leaves are becoming more tender. Cool, huh?
Wow, it’s been a while since I’ve written a post. Sorry for that. Things have been so busy at work. Not that I’m complaining, but this blog has definitely taken a back seat.
But that doesn’t mean I haven’t been keeping up with vegan food. A few weeks ago, I picked up a new cookbook, “Big Vegan,” by Robin Asbell. It certainly lives up to its name. The book has so many different recipes, it’s overwhelming. What caught my eye were the various sandwich, wrap and salad recipes since I always seem to have trouble coming up with lunch ideas. So far, I’ve made the Fast Broccoli Kale Sandwiches with Tahini Sauce and the Summer Corn Soup with Edamame Garnish. Both were good, but they didn’t knock my socks off. Still, I’m excited about the possibilities.
On another note, we invited some friends over for dinner and movies to celebrate the beginning of the Halloween season, which is our absolute favorite time of the year. With the cooler temperatures finally moving in, I decided to make a big pot of chili and banana cream pies. I found the pie recipe in the June 2011 issue of VegNews magazine.
The pies were extremely easy to make, especially since I opted to buy store-bought pie crusts. (You can find vegan pie crust at Whole Foods. I picked up a pack of two for less than five bucks.) Now, the pies were certainly not the most attractive, but they were delicious. (The pie picture in VegNews is actually a stock photo, which was part of a big scandal with the magazine a few months ago.) And the MimicCreme whipped topping that I used, while also tasty, would not stiffen up, so I just spread it over the tops of the pies. Still, I highly recommend giving the recipe a try if you’re a big fan of banana cream pie.
And speaking of pie, I am super-excited about the new pie cookbook coming out this month from Isa Chandra Moskowitz and Terry Hope Romero, “Vegan Pie in the Sky.” If it’s anything like their other two dessert cookbooks, I’m going to need to step up my exercise routine to offset the extra calories.
Anyway, I hope everyone is well!
Update: I had the chance to make the tofu egg salad recipe in “Big Vegan” and it was delicious!! It’s a little more time consuming than my usual tofu egg salad recipe, but so worth it.
I know I’ve professed my love of Isa Chandra Moskowitz’s newest book, “Appetite for Reduction,” here before, but I just have to do it again. If you buy one cookbook this year, I highly recommend that you buy that book. The recipes are simple, clean and healthy, which I love. This Miso Udon Stir-fry with Greens & Beans is so good that I actually made it twice in the same week. And you’re in luck because the recipe is featured on her website, which you can find here.
Once you chop the broccoli, swiss chard and garlic, the dish comes together really fast. You can use any kind of miso you like; I used red miso for the dish you see in the pictures. And be sure to add some Sriracha for added color and heat.
This dish reminds me a lot of the General Tao’s Tofu I made a while back with the exception of the sauce. The General Tao’s sauce was sweet and spicy, and this is sweet and tangy.
The recipe is taken directly from the Vegan Yum Yum book, and you can also find it on Lauren Ulm’s website by the same name. (That’s why I’m not going to post it on here.) The book has the entire recipe, which includes adding the brown rice and the broccoli.
It’s delicious, and much tastier and healthier than most takeout. Plus, I use the sweet and sour sauce recipe quite a bit for my stir-fry dishes. It’s super-easy to make and you probably have most of the ingredients on-hand (especially if you’ve stocked your pantry).
The key for making this dish quickly is to do your prep work in advance and to take a couple of shortcuts:
First, I get my brown rice going. Second, I press my tofu. I then make the sauce and set it aside. About 10 minutes before the rice is finished cooking, I throw my broccoli pieces on top of the rice and close the lid. The broccoli will be perfectly steamed by the time the rest of the dish is finished. After I finish frying my tofu, I take it out and wipe the pan. I then pour my sauce mixture into the same skillet to thicken. Once it thickens, I toss in my fried tofu pieces, stir to coat, and serve immediately over the steamed broccoli and rice.