early fall – Page 5 – The Vegan Love Project

Tofu Vegetable Crust-less Quiche

VOTE FOR THIS “FOLLOW YOUR HEART VEGAN CHEESE SHREDS RECIPE CONTEST” HERE!!!

This is so so good, super easy to make, only takes some prep work; chopping, getting your ingredients in order. I woke up knowing I wanted this for brunch today after Lora’s class at the studio so I got up, walked the pups and got it started straight away. Pressing the tofu helps to release extra water, the cornstarch however will help to absorb some of the water that will be released by the more water dense ingredients; tomatoes, spinach, mushrooms etc. This morning I had on hand Yellow squash, red pepper left over from the Thai Fresh Rolls, baby spinach, Kalamata olives and fresh herbs, mostly all from the garden. I use Follow Your Heart Monteray Jack style vegan cheese, I like the subtle flavor the best out of the vegan cheeses. You can absolutely omit the faux cheese, the base has a cheesiness on its own!

25 mins prep, 60 minutes bake time

Tofu Vegetable Crust-Less Quiche

1/4c olive oil, divided

1 red or yellow onion, finely chopped

4 cloves garlic divided, minced, divided

1/4-1/2c kalamata olives, chopped, halved or sliced

2t pink salt, divided

1/4t red pepper flakes

1/2 small red bell pepper, finely chopped

1T Tamari or shoyu

1t raw agave, or maple syrup

1 lb firm tofu, drained and pressed

¼c nutritional yeast

1 small summer squash or 2c chopped broccoli

2c baby spinach

3T fresh basil

3T fresh parsley

1T cornstarch

2T lemon juice- 1/2 lemon

2T tahini

1t rice vinegar

1/2t ume vinegar

up to 1T of water only if needed to process

1/2c vegan cheese, shredded + 2T to top the quiche (Daiya, Follow Your Heart)

Preparation:

Preheat the oven to 350 F. Lightly grease a 9″ pie plate, loaf pan or 8″ square baking pan. Set aside.

In a large skillet over medium heat, heat 2T of the olive oil, adding the onions once hot. Cook, stirring occasionally, until the onions are lightly caramelized, about 4-5 minutes. Add garlic, zucchini, peppers, 1t salt and red pepper flakes and cook until the garlic smells fragrant and the mushrooms have lightly browned, about 5 minutes more. Add the fresh herbs. Remove from heat and transfer the mixture to a bowl.

In a blender or a food processor, process the tofu, nutritional yeast, lemon juice, corn starch, tahini, rice vinegar, ume and remaining garlic and salt until smooth. Season to taste. Both the veggies and the tofu mixture should have a good seasoned flavor.

In the bowl of veggies, fold in the tofu mixture and the vegan shredded cheese, stirring until evenly mixed. Pour the filling into the pan and bake for 30 minutes covered with tin foil, 15-20 minutes without, and bake until golden brown and set. Can be served hot or cold.

You can use any combination of vegetables you prefer, you want to end up with at least 3 cups of fresh veggies to go into the skillet.

Mushrooms,
Peppers
Broccoli
Carrots
Tomatoes
Spinach
Kale
Swiss Chard

Sauteed Kale with Tomatoes & Garlic

My new favorite way of making kale. Simple simple simple but oh so tasty. Use as a side for any vegan main. Can also be enjoyed cold the next day. I can easily go through a whole bunch of kale on my own so plan accordingly. Fricken Yum.

Sautéed Kale with Tomatoes & Garlic

1 bunch kale, washed, trimmed, and torn into bite size pieces

1 large clove garlic, smashed and minced

1 medium tomato, small dice

1 small fresh chili or jalapeno pepper or 1/4t cayenne pepper flakes

2T extra vrgin olive oil

1/4t salt

1/4t fresh black pepper

In a large skillet heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, hot pepper, and the tomato and sauté just for a minute or so before adding the kale. With a fork or a pair of tongs, move the kale around the pan cooking the kale until wilted and tender. I like to place mine in a bowl with a plate over top so that it continues to steam slightly. Serve immediately or eat chilled.

Cream of Zucchini Soup

This is the perfect way to use the summer squash from the garden, or, if you are lucky enough to have friends grow and give them too you! This easy, delicately flavored soup showcases the squashes sweet summer flavor. I use zucchini but yellow squash would make a beautifully colored bisque as well. I have made this with and without a vegetable bouillon or a veggie broth base, I enjoy both immensely, I’d say without the added flavor in the broth, it is a lighter taste, equally delicious just a matter of preference and also convenience, not everyone keeps bouillon in the house. Roasting the squash first enhances the overall flavor but it is also an additional step in the preparation that is not necessary for an amazing and quick to prepare soup.

Prep: 5 minutes, Time: 15-20 minutes

Cream of Zucchini Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 large zucchini, chopped, about 3c

1/4t cayenne pepper or chipolte powder

3T xvo

1/4t-grated nutmeg

1T mirin or white wine (but if white wine is in the house, I am most likely drinking it, not using to to cook with!)

1t maple syrup, sucanat, or raw agave

4c boiling water

1t salt or to taste

freshly cracked black pepper

Cashew heavy crème:

3/4c cashews

1c water

Bring 6c of water to a boil (in case you need more than called for)

In a large soup pot, add the olive oil and sauté the onions until golden and soft. Add the zucchini, salt, white and red pepper. Continue to sauté until the zucchini softens and turns bright green. Add the mirin and maple syrup and cook for 2-3 minutes or so. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 15-20 minutes.

In batches, in a blender or vitamix*, puree the zucchini soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

For the crème:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.