Recipe Revisited: Broccoli Quiche

Broccoli Quiche

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.

Greek Wraps with Lemon-Kissed Tofu

Greek Wrap

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!

Product Review: Nasoya Nayo Whipped Sandwich Spread

Potato Salad

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.)

Nayo Whipped

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

Serves 6

Ingredients:

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)

Directions:

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.

Enjoy!

Vegan Food Happenings: Barley Bliss Casserole and Avocado Toast

Barley Bliss Casserole

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.

Avocado Toast

Avocado Toast

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!

Lunch: Tomato Soup and Chickpea of the Sea Salad

Tomato Soup and Chickpea Salad

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!

My Favorite Winter Soup: French Lentil with Tarragon and Thyme (and a Side of Cornbread)

French Lentil Soup

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.

Enjoy!

Happy Holidays!

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.

Vintage Soup and Sandwich Dish Set

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.

Recipe: Balsamic Brussels Sprouts Grilled Cheese

Balsamic Brussels Sprout Grilled Cheese

Brussels sprouts seem to be the “it” vegetable, and for good reason. Gone are the days of mushy, bland, boiled Brussels, and in are the delicious, caramelized versions that your mom certainly didn’t make. And as much as I love just tossing them in olive oil, salt and pepper, and then baking, it’s nice to come across a recipe that takes them to whole different level. Such is the case with the Balsamic Brussels Sprouts Grilled Cheese on How Sweet It Is. I knew as soon as I saw the pictures that I had to try to make a vegan version, which wasn’t that difficult to do.

For my version, I used a regular French-style baguette, which worked out great, but the next time I make it (and there will be a next time because the sandwiches were so delicious!), I do want to use a multigrain bread as in the original recipe. Because I did use a baguette, I put the slices until the broiler as open-faced sandwiches to help melt the cheese. For the cheese, I used Daiya Mozzarella Shreds because I happened to have some on hand, but there is a Havarti-style wedge that would work as well.

The balsamic reduction really makes the sandwich, adding a nice sweet and tangy touch to the Brussels. (And if you have any extra left over, it’s wonderful drizzled over strawberries or a seasonal fruit.)

Balsamic Brussels Sprouts Grilled Cheese

Serves 4

Ingredients

1/2 pound brussels sprouts, stems removed and chopped or shredded
1 tablespoons olive oil
1 garlic clove, minced
pinch of salt and pepper
1/2 cup balsamic vinegar
4 oz. Daiya Mozzarella Shreds
1 French baguette, sliced into four equal parts and sliced long

Directions

To make the balsamic reduction, add 1/2 cup of balsamic vinegar to a small saucepan. Cook over medium-high heat, whisking constantly. The fumes from this will be pretty strong, so you might want to open a window or turn on a fan, and, whatever you do, don’t stand directly over it. After about 8 to 10 minutes of whisking, the vinegar should have reduced to about half the amount and should coat the back of spoon. Set aside.

Heat a large skillet oven medium heat and add olive oil. Toss in the shredded Brussels sprouts, garlic, and salt and pepper. Cook down for about 5 minutes or until golden and wilted. Set aside.

Turn on the broiler. Place your baguette slices on a baking sheet or a cast iron skillet, sliced sides up. Top with the Brussels sprouts and drizzle with the vinegar reduction.

Balsamic Brussels Sprouts Open Faced

Top with the Daiya shreds and place under the broiler for 2 to 3 minutes and check constantly to make sure it doesn’t burn. Press the slices together to form a sandwiches. It’s a bit messy, but so, so good.

Enjoy!

Wasabi Sesame Noodle Salad

This light salad was one of our lunch options last week. It’s actually the second dish I’ve made from Chloe’s Kitchen; the first dish, a spinach-artichoke dip, was good right out of the oven, but not so great the next day. But this quick and flavorful noodle salad made up for that.

Soba noodles, shredded carrots and cucumber are tossed in a sesame oil, wasabi powder, chili-garlic sauce and rice vinegar dressing that is really flavorful without being heavy. It would also be a great potluck dish, or as a light dinner alongside miso soup or an avocado roll.

Kidney Bean and Avocado Wraps

This delicious and healthy recipe is from “Big Vegan,” another one of my cookbooks that I really need to explore more. I like that the recipes use very basic and healthy ingredients that really shine in the finished dish.

For this particular recipe, kidney beans are mashed and combined with cumin, garlic and a pinch of cinnamon. They are then cooked with a bit of soy sauce (I used Bragg’s) and green salsa, and then spread on a tortilla with fresh avocado and hot sauce. The recipe calls for Romaine lettuce as an accompaniment, but I added kale to give it more nutritional value. (Tip: Give your kale a massage to break down some of the fibers to make it more tender.)

Since I was planning on this being our lunch option for a few days, I made the bean mixture ahead of time. You can just give the wrap a quick warm-up in the microwave or it’s just fine cold.