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.

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Breakfast for Dinner: Tofu Scramble, Hashbrown Waffles, Sliced Tomato and Gravy (of course)

breakfast scramble

I had to pull an all-nighter for work this past weekend, so I was pretty worthless on Sunday — as in, wake up-shower-put-your-pajamas-back-on kind of worthless. I missed breakfast because I was too busy sleeping, so when dinner came around, I decided to make up for it. And, boy, did I ever.

While perusing Pinterest, I found a “recipe” for waffle hashbrowns. Basically, you place a layer of frozen tater tots onto a greased waffle iron and press down until you form a fully cooked “waffle.” It’s brilliant, really. I immediately got it in my head to layer the waffle with sliced homegrown tomato, tofu scramble, and, of course, gravy (and hot sauce). The result is pure comfort food. After the first bite, my husband and I nodded at each other, mouths full, in full agreement that this is definitely a keeper.

For the tofu scramble, I always use Isa’s recipe from “Vegan Brunch,” which you can find here.

Enjoy!

Sunday Brunch: Crockpot Hashbrown Casserole, Whole Wheat Biscuits and White Bean Gravy

Sunday Brunch

More often than not, I end up making pancakes on the weekend, not that there is anything wrong with that. But we were both craving something a bit more savory on Sunday. I’ve made this wonderful Weekend Tofu and Hash Brown Breakfast Casserole from “The Vegan Slow Cooker” before. (Though the book has tons of great recipes, it’s worth buying just for the casserole.) I’ve also made these Herbed Whole Wheat Drop Biscuits from “Vegan Brunch” before, too.

My usual go-to gravy is a simple white gravy, but it’s not exactly healthy. So as I was looking through “Vegan Brunch,” I decided to try out her Navy Bean Gravy, but I substituted cannellini beans for the navy beans. And, wow, I think this might be my new go-to gravy. The picture you see above was taken the day after I made the gravy, so it had thickened considerably, but right off the stovetop it was a wonderfully creamy brown gravy that worked really well with the herb biscuits. And while it still has white flour in it, the beans add more nutritional value than a typical white or brown gravy.

Weekend Tofu and Hash Brown Breakfast Casserole

If you’re looking for a good, stick-to-your-ribs kind of breakfast, this dish is for you. It’s the first recipe I’ve made from the newest cookbook in my collection, “The Vegan Slow Cooker,” and it was delicious. Hash browns are layered in the bottom of the crockpot, vegan cheddar (I used Daiya) was layered on top of that, and then a mixture of silken tofu and spices is added to the top. Paprika and freshly ground pepper top it off before it cooks for two hours in your slow cooker. The tofu mixture firms up nicely to the consistency of scrambled eggs.

I wasn’t sure how flavorful it would be, but the final result packs a ton of it. Still, while the recipe is great on its own, the next time I make it, I’m going to add onions and green peppers to bulk it up and add extra texture and flavor. We added a few drops of hot sauce to give it a kick.

Next up? Hungarian Mushroom Soup. Can’t wait.

Blog: BREAKFAST

I’ve never been a big breakfast person, at least until recently. My husband and I have been making a real effort to have a good, sit-down breakfast on the weekend and I’ve quickly been converted into a breakfast/brunch fan. I recently discovered this simple blog – BREAKFAST – that celebrates the most important meal of the day. It’s not vegan or vegetarian, but the pictures are stunning and definitely offer some inspiration for making vegan versions.

Tofu Scramble with Biscuits and Gravy

Well, it’s not the prettiest dish, but it sure is tasty! This tofu scramble recipe, taken from the wonderful Vegan Brunch book from Isa Chandra Moskowitz, has become a weekend breakfast staple for us. It’s incredibly fast and easy to make, and allows for lots of variation. I typically make mine just as the book suggests: with cumin, thyme, turmeric, garlic, and grated carrots. I also like to make the scramble with a side of biscuits and gravy, and if I’m feeling really bad, hashbrowns.

The Herbed Whole Wheat Drop Biscuits are also taken directly from Vegan Brunch, so I’m not going to post them here. The gravy, however, is my own recipe. It’s reminiscent of a béchamel sauce, but I add lots of cracked pepper. It’s certainly not the healthiest gravy (is there such a thing as “healthy” gravy?), but it tastes just like the white gravy that was smothered over biscuits I had growing up. Today, I tried adding crumbled Gimme Lean Breakfast Sausage to the gravy. It tasted good, but I actually prefer the gravy without it. Anyway, this is one gravy that you’ll want to use to smother everything on your plate.

White Gravy

Makes about 4 cups

Ingredients:

2 tbsp Earth Balance or olive oil
1/4 cup of white flour
4 cups almond or soy milk (unsweetened is ideal, but original works too — if you don’t mind a touch of sweetness)
1 tsp salt
Lots of freshly cracked black pepper

Directions:

Melt the butter or heat the oil over medium-high heat. As soon as the butter melts, add the flour and whisk to incorporate (you’re making a roux). Cook the roux for about a minute to remove any raw flour taste, but be sure to stir constantly. It’ll bubble a little bit, but turn down the heat if it seems like it’s getting too hot. Add your milk and salt, and whisk constantly. If you turned down the heat for the roux, then turn it back up to medium-high. Stir constantly to avoid scorching the milk. After about 8  to 10 minutes, the gravy should start to thicken. If it doesn’t add a little more flour (not too much). Likewise, if it gets too thick, add a touch more milk. Taste for salt and add more if needed. Finally, add lots of cracked black pepper — you really want to see and taste it in the gravy. Remove from heat and smother all over your biscuits, scramble, hashbrowns, or whatever you’ve got.

Enjoy!