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 always find a ton of recipe ideas while perusing Flipboard, and often email them to myself only to forget about ever sending them. However, this time around, I actually remembered to come back to this particular recipe.
These Greek Wraps with Lemon-Kissed Tofu were actually featured in a contest for Vegetarian Times and So Delicious Dairy Free. I love, love the technique used for pressing lemon zest into the block of tofu and then searing both sides of the tofu block. It’s such a great idea and I plan to use it for other tofu dishes.
I have to admit, though, that I didn’t care for the So Delicious Plain Greek Cultured Coconut Milk. I love coconut milk yogurt, but I found this too sweet for being a plain yogurt. I actually used some salad dressing I had on hand to jazz it up. (Next time, I’ll use a different plain yogurt and turn it into a tzatziki sauce with dill and cucumber.) The final result was pretty tasty and filling.
Hope you all are well!
A few weeks ago, I was contacted by a representative from Nasoya to try out the company’s revamped line of Nayonaise. Now, I realize that it’s advertised as a sandwich spread, but the warmer weather has me thinking about cookouts, and one of my favorite cookout foods is potato salad. So I decided to try out the Nayo Whipped Sandwich Spread in my recipe, which I’ve included down below. (I also received a jar of the original Nayonaise, which I’ll review and post at a later date.)
Tasting the sandwich spread right out the jar, I noticed that it has a slightly sweet and tangy flavor, which added a little extra punch to my potato salad. The sweetness counterbalanced the vinegar and mustard that I added to the recipe. The spread also incorporated really easily, coating the potatoes really well and adding a nice creaminess to the dish. And a little goes a long way.
All in all, if you’re looking to incorporate a little extra zing to your sandwich or your salad recipe, I highly recommend the Nayo Whipped Sandwich Spread.
Vegan Mustard Potato Salad
3lbs mix of Yukon and red potatoes, cubed and cooked until just tender (these provide two different textures to the salad)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup sweet pickle relish
1 cup Nayo Whipped Sandwich Spread
1 tbsp dried dill (or a little less if you’re using fresh)
2 tsp yellow mustard
1 tsp apple cider vinegar
salt and pepper to taste (I like a lot of pepper)
Salt the warm potatoes after draining. Throw all the ingredients into a large bowl and mix. Add salt and pepper to taste. Note: There’s a lot of room for experimentation with this recipe. Normally, I just eyeball it when I make it and don’t actually measure anything.
Barley Bliss Casserole
We’re having to rein in our food budget and have been searching for healthy and budget-friendly recipes. We definitely found it in this Barley Bliss Casserole from Chloe’s Kitchen. (You can find the recipe here.) I had never cooked with barley before, but have had it in soups and stews. The casserole does take a while to cook, but it comes together very quickly. Simply cook the onions, green peppers and mushrooms. Add the seasonings, and then combine everything into your baking dish and cook. That’s it. I served mine with a simple salad of mixed greens on the side.
I love, love avocado and will eat it on anything (or by itself). I’ve seen various avocado toast recipes around the Web, including some that use a dash of hot sauce. But I love the idea of sprinkling turmeric on it since it has lots of healing benefits. I just toast two slices of sprouted wheat bread, spread half an avocado on both slices, and then sprinkle with a little sea salt, cracked pepper and turmeric. That’s it. It makes for a light lunch (add some fruit or fresh veggies) or a great afternoon snack before heading to yoga or the gym.
I hope you all are well!
Neither the soup nor the salad you see here are new recipes; I’ve blogged about them before. But this is kind of where we are right now with our food: sticking to tried-and-true favorites for the sake of saving both time and money. We’re trying our best to get our food budget down as much as possible so that we can reach specific goals we’ve planned for this year. We’ve stumbled a few times, but we’re getting there, slowly but surely. And hey, I got to try out my new (old) soup and sandwich set. I’m just amazed at how much smaller the portions were 50+ years ago. I have coffee mugs larger than the soup bowl.
I hope 2013 is going well for you so far!
Of all the recipes I’ve made from “Veganomicon” (and there are still a ton that I haven’t made), I’ve probably made this French Lentil Soup with Tarragon and Thyme the most. (You can find the recipe here.) The soup comes together really quickly; just chop the onion and carrots and throw it all into a pot to simmer. I like to serve mine with crumbled cornbread on top, making it a hearty and filling meal for a cold winter day.
Happy Holidays! Regardless of whether you celebrate Christmas or not, I hope you had a nice, relaxing day yesterday. I think this Christmas might go down as one of the laziest for us. We went out with my family on Christmas Eve for bowling and dinner, followed by gifts. That left Christmas day for just the two of us. My husband and I typically do a movie and Chinese food out, but this year we stayed home and watched “Indiana Jones” movies (my gift to him) all day in our pajamas and ordered Chinese takeout. It was fabulous.
This year, we decided to keep gifts to a minimum because we’re taking a big trip in February and need to keep a strict budget, but my husband still came up with a great gift for me. I’ve had my eye on this vintage soup and sandwich dish set for about a year now. I was so excited to see it when I ripped open the wrapping paper. I can’t wait to serve up a warm cup of tomato soup and a grilled cheese sandwich on it.
I hope you all are well. I’m very fortunate to be off the next few days, so I plan on cooking up some new recipes. I’ll post soon.