SIMPLE TOFU QUICHE

Ingredients

CRUST

• 3 medium-large potatoes
• 2 Tbsp melted vegan butter
• 1/4 tsp sea salt and pepper

FILLING

• 12.3 ounces extra firm silken tofu, patted dry
• 2 Tbsp nutritional yeast
• 3 Tbsp hummus
• Sea salt and black pepper
• 3 garlic cloves, chopped
• 2 leeks, thinly sliced and thoroughly cleaned and dried
• 3/4 cup cherry tomatoes, halved
• 1 cup chopped broccoli

Instructions

1. Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
2. Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. 
3. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
4. Bake for 22-27 minutes or until golden brown all over. Set aside.
5. While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown. Set aside and lower oven heat to 375 degrees.
6. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
7. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
8. Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
9. Let cool briefly and then serve with fresh herbs or green onion.
10. Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

CHEESY QUINOA VEGETABLE BAKE

INGREDIENTS

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup broccoli florets
• 1 cup carrot coins
• 1 cup zucchini or yellow squash, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 4 ounces grated Gruyere cheese
• 4 ounces grated cheddar cheese, divided
• salt and pepper, to taste

DIRECTIONS

1. Add the quinoa, water, onion powder, and garlic powder to a small sauce pan and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Place quinoa in a large mixing bowl.
2. While the quinoa is cooking, steam the vegetables for 10 minutes or until tender crisp. Add to the bowl with the quinoa.
3. Melt the butter in a small sauce pan. Whisk in the flour and continue cooking and whisking for 2 minutes.
4. Slowly pour in the milk, whisking constantly, and continue cooking until thickened, about 3 minutes.
5. Remove from the heat and stir in the Gruyere and 2 ounces of the cheddar. Whisk until smooth and melted.
6. Pour the cheese sauce over the quinoa and vegetables and stir to combine. Taste and add salt and pepper as needed.
7. Pour into a greased 2 quart casserole dish. Top with the remaining cheddar. Bake at 350 degrees for 15 minutes.

Skinny Broccoli and Mixed Vegetable Stir Fry

INGREDIENTS

Stir Fry

• 2 large/extra-large sweet Vidalia onions, sliced thinly
• 4 cloves garlic, minced finely
• 3/4 teaspoon salt, or to taste
• 3 to 4 tablespoons olive oil
• 1 1/2 to 2 cups lightly steamed broccoli
• 1 cup sliced baby portobello or white mushrooms
• 1/2 cup red pepper, diced small
• up to 1 cup additional vegetables, optional
• up to 1 cup cooked protein, optional
• bed of fresh kale or cooked rice for serving, optional

Sauce

• 1/4 cup apple cider vinegar
• 1/4 cup honey or agave to keep vegan
• 2 tablespoons finely minced fresh ginger
• 2 teaspoons white miso paste
• generous pinch cayenne pepper, optional and to taste
• salt, to taste

DIRECTIONS

1. Please note the recipe requires you to have moderately fast knife and chopping skills because you'll be chopping and slicing most of the ingredients while the onions caramelize, including stirring together the sauce. If you're newer or slower in the kitchen, I recommend chopping everything and making the sauce before beginning to caramelize the onions so you're not scrambling or stressed.
2. Stir Fry - To a large non-stick skillet, well-seasoned cast iron skillet, or wok, add the onions, garlic, sprinkle with salt, drizzle with olive oil, and cook covered over high heat for about 15 to 20 minutes, or until onions are caramelized and as browned, soft, and tender as desired. Stir mixture intermittently, especially towards the end of cooking, to ensure nothing burns.
3. While onions are cooking, chop and steam the broccoli. To a medium microwave-safe bowl, add the broccoli, cover with water, cover bowl with plasticwrap, and cook on high power for 3 to 4 minutes, or until broccoli is crisp-tender; don't overcook. Drain and set aside.
4. While broccoli steams and onions continue to caramelize, slice the mushrooms, peppers, prep any optional vegetables or protein you're using; set aside.
5. Sauce - To a small bowl, add all ingredients and stir to combine; set aside.
6. After onions are caramelized, remove them from the skillet and place in a medium bowl; set aside.
7. To the skillet, add the mushrooms, peppers, optional additional vegetables, optional protein, the sauce, and allow mixture to simmer uncovered over high heat for 3 to 5 minutes, or until slightly reduced.
8. Add the onions, broccoli, stir to combine, and cook for about 1 minute, just enough to rewarm the onions and broccoli and coat with sauce.
9. Taste and if you think it needs a splash of apple cider vinegar, honey, salt, pepper, etc., add to taste.
10. Serve over a large handful of fresh kale or over a bed of rice. Stir fry is best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days and I enjoy leftovers chilled.

Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli

Ingredients

• 12 oz dry fettuccine pasta
• 1 lb boneless skinless chicken breasts, grilled and sliced into strips
• 4 cups broccoli florets
• 2 Tbsp butter
• 2 cloves garlic, minced
• 3 Tbsp flour
• 1 3/4 cups milk
• Salt and freshly ground black pepper
• 3 oz. light or regular cream cheese, diced into cubes
• 1/2 cup finely shredded parmesan, plus more for serving
• 3 Tbsp heavy cream
• 1 Tbsp lemon zest, plus more for serving
• 1 Tbsp fresh lemon juice

Directions

1. Prepare pasta in salted water according to directions listed on package, adding in broccoli during last 5 minutes of boiling pasta (They will both boil together during last 5 minutes, then drain them together. Reserve 1/4 cup pasta water just in case you want to thin sauce, I didn't use it but I always save some just in case).
2. In a large and deep skillet or pot, melt butter over medium heat then add in garlic and flour and cook 1 minute, stirring constantly. While whisking slowly pour milk into flour mixture, then cook, whisking vigorously to smooth lumps until mixture begins to thicken.
3. Add in cream cheese and parmesan and whisk until melted. Mix in cream and season with salt and pepper to taste.
4. Stir in lemon zest and lemon juice.
5. Toss drained pasta and broccoli into sauce mixture along with chicken. Serve warm topped with additional parmesan, lemon zest and pepper as desired.