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Take another little “Quiche” of my Heart

I have been on a quiche craze for months now. It started over the Summer, and when my boyfriend said he could eat this ever day, well I took it quite literally and continued  making a quiche each week for him so he’d have something tasty to snack on after work. Since I’ve made my fair share lately, I just wanted to share my opinions on the best proportions, amount of eggs etc.

What You’ll Need:

8 eggs

2 Summer Squash

1 Supermarket container of Mushrooms

1 Cup Spinach

1/2 Onion

1/4 Cup goat Cheese

1/2 Cup Gouda Cheese

1/2 Cup Ricotta Cheese

4 TBSP Dill

2 TBSP Cayenne Pepper

Salt+Pepper

Honey (optional)

Let’s get Cooking;

Begin by pre-setting the oven to 325 degrees. Next take out a large mixing bowl and Crack all 8 eggs into bowl. With a fork or whisk Whip up all the eggs so the yokes are broken and everything is nicely mixed together. Now take out your cutting board and begin to thinly slice the summer squash. I like to stack the thin slices and than cut them in half down one direction and in half down the other direction so that each circle becomes four small pieces. When finished dump the now chopped squash into the mixing bowl. We can move onto our next vegetable, the mushrooms. Take each mushroom, though already pre-sliced chop each mushroom into smaller fragments. When chopping is complete add into mixing bowl. On the cutting board, move onto the onion. Chop off the bottom and top and then slice the onion in half. Once we have half an hour dice into small pieces and and into the rest of the mixture. We’ll now want to take the spinach out and piece by piece remove the green from the stem I usually just do this by hand. If you want smaller pieces of spinach you can cut them or be Barbaric like me and just tear the spinach with your hands. Add the spinach into mixing bowl and finally mix everything together so all the vegetables have become covered with eggs and are no longer just sitting on top. Next begin to fold in the Ricotta and the Gouda cheese. Add the spices and mix through thoroughly. With everything combined together, take out your quiche tray ( or any in reality any tray you have that will be enough for this monster mixture. Line the tray with Butter or a Spray baking oil such as Canola oil. Distribute the mixture into the tray, smooth out, top with crumbled Goat cheese and drizzle with honey. Finally it is time to place our tray into the oven. Let cook for 45 minutes or until ever so slightly browned on top. Take out, cool, and be ready to serve yourself, a loved one, a party or wrap it up for later.

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Vegan Pumpkin Ice Cream

My favorite season of my favorite flavors is upon us, but unfortunately I’ve been so busy with my newest yoga teacher training program that getting time to lay down recipes has taken a back seat. I’ve absolutely been cooking and eating well though nothing new has been posted lately so here’s a recipe I made a few weeks ago, Vegan Pumpkin Ice Cream. This recipe came out so insanely good, it was just so satisfying to taste my first scoop and be brought to my childhood. While most kids loved Brownie Batter and Cookie Dough Ice Cream Pumpkin was my favorite flavor at a young age. When I was a child we used to summer in Connecticut and we went to this amazing creamery that got their milk from their own cows and wow did it make a difference. I had Pumpkin flavor one day on a Dare, best turnout ever because I feel in love and the joke was on them.

What You’ll Need:

2 Cans Pumpkin Puree

2 Cans Light Coconut Milk

1 Cup Coconut Sugar

2 Tbsp Vanilla Extract

2 Tbsp Molasses

2 Tbsp Maple Syrup

3 Tbsp Pumpkin Spice

Pecans (optional)

Let’s Get Cooking:

This may be the easiest recipe ever. All we have to do is take all of the ingredients and toss them into your blender, food processor, weapon of choice. Taste and make sure you are satisfied with the flavor and feel free to hinder things until you have the sweetness you desire. Reasons you may want to hinder your ice cream is that it may not feel pumpkin flavor  enough or you feel overwhelmed by a coconut flavor. If that is the case add more pumpkin spice, maple syrup and molasses. Once everything is in the blender pulse it continuously until you have an extra thick and creamy mixture. Take out your container of choice and lay your ice cream in smoothly. Feel free to add crushed pecans across the top if you enjoy a little crunch to your ice cream. Now place in the freezer and wait patiently. After two hours it should have solidified but if you’re not in a rush I’d wait a little longer to enjoy this perfect sweet seasonal treat.

Sweet Potato Black Bean Brownies

Fall is one of my favorite season’s when it comes to food and I tend to lean towards Sweet Potatoes and Pumpkin as my bases. Today I’m sharing with you a fantastic recipe for Sweet Potato Black Bean Brownies that give you that cozy feeling and have all the sweetness without the guilt. These brownies are Gluten Free, Vegan, High Protein and High Carb making them accessible for all kinds of friends.

What we’ll need:

2 Baked Sweet Potatoes

1 Can Unspiced Black Beans

3Tbsp Maple Syrup

1/2 Cup of Raw Cashews

1Tbsp Vanilla Extract

1 Scoop Raw Living Chocolate Protein Powder

1/2 Cup Carob Powder

_______________________

To Begin Cooking:

Start off and preheat the oven to 350 degrees. While the oven preheats take out your baking tray and line with butter for non-stick, I like to use Earth Balance, which is a great vegan option. Place your baking vessel aside and slice each sweet potato in half. using a spoon or even an ice cream scooper, remove the baked potato from the skin. Skin can be discarded and the sweet potato can be added into your blender. Then add all other ingredients. When the blender is full pulse everything until thick and creamy. Now bring your pan back into the picture and empty your batter evenly throughout.

 Place Brownie batter into the oven and cook for 25 minutes or until you can stick a toothpick into the center and it comes out clean. Let the brownies cool and you’ll be left with your finished product, a sweet, moist and perfectly dense enough brownie to make you think is this really vegan, truly gluten free and, no refined sugar? Yes, so eat up and enjoy!

Summer’s over Soup

Summer’s over and this is already my second soup recipe to go up in two weeks. as much as I love my tank top and shorts i’m also a girl who is all about sweaters, snuggles and soup. This Sweet Potato, Quinoa and Black Bean Soup is the kind of meal of that will have you ready to cozy up for the evening. Besides being hearty and flavorful, this soup is packed with protein thanks to the use of the black beans and quinoa, plus we get our healthy carbs from my personal favorite, the sweet potato.

So here’s what we will need:

3 Medium Sweet Potatoes

2.5 Cups of Black Beans

2.5 Cups of Quinoa

2 Cups of Vegetable Broth

3 TBSP Cayenne Pepper

3 TBSP Cinnamon

Salt and Pepper

Now let’s get cooking:

To begin preheat your oven to 325 degrees, while the oven is preheating, also set two stovetop burners onto to high heat. Now get two pots and fill them with 2.5 Cups of water each and set them on the burners, wait for water to boil. As we wait for the water to boil and the oven to preheat, take out your 3 sweet potatoes and a knife. I like to take out my knife and literally stab all over the sweet potato so that the heat gets into the inside of the sweet potato and you don’t end up with a raw center. Once the sweet potatoes are ready, take out a piece of tinfoil, place the sweet potatoes on it and add this into the oven for them to bake.

At this time you will most likely be ready to add your quinoa into the boiling water, as well as add your black beans into their separate pot. Keep your eyes on each pot and just casually stir the black beans as you feel necessary and fluff the quinoa as you notice it begins to absorb the water. A few minutes into having everything in the pots you can also free to lower the heat to Medium/Hot.Once the black beans are fully cooked (just taste test that they are no longer hard) take them off the stovetop and drain the beans out of the water. Once you notice that the quinoa has soaked up all the water, take the pot off the stove top and use a fork to fluff up the quinoa. Now if you haven’t already take your blender out and add the black beans, quinoa, the vegetable broth, cayenne, cinnamon, salt and pepper. With almost everything ready in the blender, check on your sweet potatoes and see how they are coming along. When the sweet potatoes are ready take them out of the oven and give them a moment to cool until you feel comfortable touching the sweet potatoes, aka they are not too hot to hold. Once you can handle the sweet potatoes cut each one into thirds, with smaller pieces which now have edges of the skin, it will be easier to peel the skin off. Just grab an edge and slowly and precisely try to peel the potato skin off like you would slowly take a bandage off a child. Once the skin is completely peeled off, add the sweet potatoes into the blender. With everything in the blender, turn it on and let things so. Keep it pulsing until everything is blended together nice, smooth and thick. And….now you have your Sweet Potato, Quinoa and Black Bean Soup, also known as Summer’s Over Soup!


When you’re ready to eat this soup just take the amount you want to eat and heat it up on the stove top, Enjoy! Maybe jazz it up like I did here and add some slices up avocado! 

Cauliflower Soup & Bacon,Brussel,Jalapeno Topper

Soup season is upon us and though I am more of a warm weather gal, having a good soup makes Fall and Winter more bearable. This Cauliflower soup is super creamy and this topper is spicy like fire and smokey like bacon!

What we’ll Need for the Soup:

3 Heads of Cauliflower

1/2 White Onion

2 Cups of Vegetable Broth

1 Cup of Almond Milk

3 Cloves of Garlic

S+P

Topper:

1 Bag of Coconut Chips

2 Jalapenos

1 Cup Soy Sauce

1/2 Cup Honey

3 TBSP Whole Grain Mustard

2 TBSP Smoked Chipotle Powder

1 Branch Brussel Sprouts

S+P

Let’s get cooking:

Start by filling your largest pot with 6 cups of water. Bring burner on stove top up to high hear and place water on burner and let it come to boil. While waiting for the water to boil take out the three heads of Cauliflower, chop off the bottom, pull off the greens and begin to chop into florets. By the time you are done handling all three cauliflower heads, your water should be at a boil so lower to medium/high heat and add cauliflower into the pot. While you wait for the cauliflower to grow tender, chop your onion and sautéed and it on stove top in oil, when finished out in blender along with Vegetable Broth, Almond Milk, Garlic Cloves and S+P. Put the blender aside and test the cauliflower to make sure it is steamed and softened. When happy with its’ texture, drain cauliflower from the pot, blot on paper towels to remove more moisture and than add into blender.

Pulse the Blender until the mixture is thick and super creamy, it will have a lot of texture and somewhat reminds me of cauliflower grits. The soup will be quite garlicky and that will be its’ main flavor profile, the rest of the flavor will come from our soup topper.

For the Soup Topper, let’s get 3 Cups of water on the stove top, set to high and ready to bring to a boil. Once at a boil we will add in the Brussel Sprouts. Brussel Sprouts will need about 15-20 minutes to get to a good texture, but keep an eye on them and taste them to make sure they are as you like. While the Brussel Sprouts are in water bring a medium pan on top another burner, set at Low/Medium Heat. Add the Soy Sauce, Honey, Mustard, Salt, Pepper and Chipotle Seasoning. Stir until blended into one sauce rather than a bunch of disassociated ingredients.Once the sauce is blended add in the entire bag of Coconut chips and toss into the sauce until completely smothered and covered. At this time put the burner on the absolute lowest setting, and if you haven’t already check your brussel sprouts. If they are at the softness you desire, take the pot off the stove top and drain. Again blot your Brussel Sprouts with paper towels to get out any extra moisture. Now to Slice or ribbon your brussel sprouts, You’ll begin by taking each brussel sprout and cutting off the bottom of each one, this will make it easy to shed off the first layer of the brussel sprout. than cut each one in half like you would a lemon, and slice so it makes almost a ribbon or small slices. 

Add all of this into the pan with the Coconut Bacon and mix up so it is completely covered in the sauce. Continue to keep everything on low heat so we can make our final chop, the chopping of the Jalapeno Peppers. Make thin slices of each pepper and add into pan. With everything pan now turn the heat up to Low/Medium and allow everything warm up and to soak up flavor. As this warms up either pulse the soup again in the blender until warm or you can heat up in a pot on the stove top. With everything Hot and Heavy, ready to go, pour your soup in a bowl, add your topping and now snuggle up and enjoy!

Rainbow Salad with Kale, Quinoa and more

Eat the rainbow! We’ve heard it many times and I think out of all of my attempts this is actually the best colorful meal I’ve ever made. This salad is so packed with brightness and fuel yet still so light and absolutely delicious! Eating this made me feel like I was truly eating Gaia’s bounty, a gift from the earth is what this salad is.

What you’ll need:

4 cups Quinoa

4 cups Kale

1 bunch of Cherry Tomatoes

2 Peaches 

2 Peppers (I used orange and Yellow)

1 cup Dill

1/2 Lime

3/4 cup Oil of choice

4 tbsp cumin 

Salt and Pepper

Let’s get cooking:

Start by bringing 8 cups of water into a pot and set in stovetop burner, put on high. While waiting for water to boil begin to wash Kale and finely chop. Place Kale into serving bowl or its storage container. Begin slicing your cherry tomatoes. I tend to cut them into thirds, add into serving bowl. If you haven’t checked on water see if it has come to a boil, if so add the 4 cups of Quinoa. Leave boiling for a few minutes and than lower to medium. Keep an eye on Quinoa but you can begin to cut your peppers. I tend to cut around the core leaving me with four sides. Each side piece gets sliced and than diced, add into serving bowl. Check on quinoa, run a fork through it and make sure it’s not sticking to bottom of pot and that it’s getting fluffy. While Quinoa continues on ( or if yours is done just place aside) and begin working on the peaches. Cut around the core and dice up what you have, again add to bowl. By now Quinoa should be done if not already, so shut off burner, take Quinoa to a cooler spot on stove, and rub fork though for fluffing. As Quinoa cooks begin to pick your dill and add into into Salad. Add Oil of choice, salt, pepper, juice of half a lime and Cumin. Mix using hands or large serving spoon, up to you! I like to use my hands as if let’s me feel more connected to the food I am preparing. With the Quinoa gently cooked you can add this into bowl and continue mixing. If you weren’t already using your hands I would highly suggest doing so. Mixing this salad with the Quinoa reminded me of being a kind and turning ground beef into meatballs with my mom. This salad had an oddly familiar feeling, though such a different meal being prepared I felt like I was young again with my mom by my side, it’s crazy how food of a feeling can transport you. Once you’ve mixed everything up, you’ve tested for flavor, feel free to serve up with rainbow goodness goodness!

Vegan Cashew Curried Cream Sauce over Noodles and Veggies

Mhmm Asian food! Give me all of it! The other day I posted on Facebook, ” Where Can I get the best Asian Food?” and every single response was for sushi. Don’t get me wrong I love some sushi but where was all the suggestions for Thai, Indian, Korean Food… that’s what I was wondering. And so instead of going out I made my own darn meal, just as I always do!

What you’ll Need:

1 Cup Cashews

2 Cans Coconut Milk

3 TBSP Curry Sambal

3 Cloves fresh Garlic

Salt and Pepper

3 Bags Glass Noodles

3 Bags Frozen Mixed Veggies of Broccoli, Snap peas and Carrots

Let’s get Cooking:

Bring large burner on stove top to High heat, Place large pot with 6 cups of water on top so it may come to a boil. While waiting for the water to heat take out your blender and add cashews, coconut milk, sambal, garlic, salt and pepper, Pulse until thick and creamy, will be a light pink color that looks sweet. Place sauce aside for the moment, water should be boiling by now so lower to low/medium heat. Next add the veggies into boiling water. Shouldn’t take more than 8 minutes until softened to perfection. When they are done add the glass noodles in for just a couple of minutes. Take the pot with everything in it off the burner, and drain over the sink into your colander. Next transfer your noodles and veggies into your largest bowl (I use my tupperware as this yields 6 servings) and finally add your sauce and stir it up!

Maybe add some Soy Sauce and Srirachi for some extra flavors.