Category: Breakfast Ideas

Quick Quiche with Caramelized Onions, Mushrooms and Tofu

Posted in Baked Treasures, Breakfast Ideas, Tofu CreationsTagged , , , , , , , 4 Comments
Quick Quiche with Tofu and Mushrooms
Quick Quiche with Tofu and Mushrooms, via Eat the Vegan Rainbow

Eating pie for lunch sounds so decadent, doesn’t it? And that’s what makes quiche so appealing. I usually stay away from making quiche because I can’t deal with making my own crust. The crust takes time and effort that is beyond my capacity. Luckily for me, and I am guessing many of you, stores carry pre-made pie crusts that are ready to use.

My quiche recipe uses one of those and that really makes it come together relatively quickly. One tip when using the store bought frozen pie crust is to bake the crust by itself first for ten to fifteen minutes while you are mixing and preparing the other ingredients. This pre-baking will help make the crust nice and crunchy and help it hold the filling.

Filling is definitely the star of any quiche and it is traditionally made of eggs and cheese, often with mushrooms, ham, spinach, artichokes or other meat and vegetable components thrown into it. So, the result is usually light in texture but heavy on your stomach and very calorie dense.

In my first attempt to veganize quiche I decided to keep it simple and start with mushrooms, red onions and tofu as main ingredients. Most of the cooking actually takes place in a pan on the stove top as both red onions and mushrooms need to be fully cooked before they hit the pie crust. I recommend taking the time to caramelize the onions nice and slow, as well as let the mushrooms cook most of the way before adding tofu. In this case, the tofu needs to be drained and crumbled but you can skip the “pressing tofu” step that almost all tofu recipes have making this a really quick dish!

Quick Quiche with Caramelized Onions, Mushrooms and Tofu

What you’ll need:

1 store bought pie crust, vegan

1 red onion

10 oz (300 g) white mushrooms

14 oz (400 g) extra firm tofu, drained

2 tablespoons nutritional yeast

1 tablespoon corn starch

1 teaspoon dry basil leaves

1 teaspoon dry oregano leaves

Cooking spray

What you’ll do:

    1. Preheat oven to 350 F (180 C). Once ready, put the pie crust in to pre-bake for 15 minutes.
    2. Cut the onion into fine, thin slices.
    3. Spray the bottom and sides of a frying pan with cooking spray and place it over medium high heat. Add the onion and let caramelize for 5 to 10 minutes. The onion should be nicely browned and soft.
    4. While the onion is caramelizing, clean and slice the mushrooms, or you can always buy sliced mushrooms and skip this step.
    5. Add sliced mushrooms to the onion mix and cook until mushrooms soften, which will take another 5 minutes or so.
    6. Drain tofu and crumble it into small crumbles with a fork or with your hand. The size of the crumbles should be similar to scrambled egg.
    7. Add crumbled tofu, nutritional yeast, corn starch, basil and oregano. Stir well the quiche filling, let brown for another 1 to 2 minutes, then turn the heat off and let sit until your pie crust is done pre-baking.
    8. Pour the filling into the crust, spray the top with some cooking spray and return to oven for another 20 to 25 minutes, until the top is golden brown.
    9. Take the quiche out, let stand for 5 minutes then serve with your favorite salad or top with some sun dried tomato shreds like I did on this occasion.

Copyright © Eat the Vegan Rainbow, 2017

Gluten-free Vegan Carrot Cake Muffins

Posted in Baked Treasures, Breakfast Ideas, Delightful DessertsTagged , , , , , , , , 8 Comments

GlutenfreeCarrotCakeMuffins_DONE
Gluten-free Vegan Carrot Cake Muffins, via Eat the Vegan Rainbow
Baking does not come easy to me and gluten-free vegan baking is even more difficult. But, creating a recipe for carrot cake muffins that fits into my philosophy of vegan cooking with minimal amount of added sugar was hard to resist. This recipe is simple and uses simple ingredients like carrots, apples, walnuts, and raisins. It also uses couple of ingredients that make this gluten-free and vegan, like flex meal, rice flour, and tapioca starch.

The result is a recipe that is fun to make, and works well as a family activity that can teach very young children about measurements and mixing, as well as using some basic kitchen equipment. Because the recipe uses ingredients that don’t require cooking to be edible (like carrots, apples, raisins) and don’t pose any health risk, unlike common muffin recipes that use eggs, the recipe is very worry-free when it comes to licking the bowl and spatula, putting messy hands in the mouth, or other types of ad hoc tasting that young chefs gravitate to.

One tip for making this into a smooth sailing assembly line is to use the food processor to do most of the work, and start by chopping carrots, followed by apple, then move to walnuts. Additionally, starting the flex meal vegan egg mix prior to all the chopping is a good idea as well. Finally, the mix will be sticky so do spray your muffin tin liners with some cooking spray. It will help peel the wraps off, and has minimal impact on fat content or the baking process.

This recipe makes 12 large muffins, and each muffin is very filling so you may want to start here and scale up if you find the muffins irresistible (which you will!). Do these muffins need frosting? I don’t think so, but if you’d like some then a frosting with a hint of orange zest would work really well and build on a bit of orange juice that I use in the batter.

Carrots, Apple and Walnuts
Muffin Mix for Gluten-free Vegan Carrot Cake Muffins
Gluten-free Vegan Carrot Cake Muffins ready for baking

Gluten-free Vegan Carrot Cake Muffins

What you’ll need (makes 12 muffins):

3 large carrots

1 Granny Smith apple

2/3 cup walnuts

2/3 cup raisins

2/3 cup shredded coconut flakes, unsweetened

2 teaspoons cinnamon, ground

1/2 teaspoon nutmeg, ground

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup orange juice

1/2 cup rice flour

1/2 cup tapioca starch

2 tablespoons flex meal

6 tablespoons warm water

Cooking spray

What you’ll do:

  1. Preheat oven to 350 F (175 C).
  2. Mix flax meal with warm water and set aside for 15 minutes.
  3. Wash and peel the carrots. Using a food processor grind the carrots to a fine grind. Put the ground carrots in a large mixing bowl. Core (but don’t peel) the apple. Grind it to a fine grind and add to the carrots. Next, grind walnuts to a fine meal. Add to carrots and apple mix.
  4. Add the flex meal that has by now become a very gooey and viscous to the carrot-apple-walnut mix. Continue to add the rest of the ingredients except the orange juice. Mix well and check for consistency. The mix should be soft and wet, but not so fluid that it runs from the spoon. Use orange juice to adjust and go easy as you may discover that you need to use more or less than 1/2 cup I list here. The total amount will depend a bit on how large and juicy your apple is!
  5. Leave the mix to rest for 10-15 minutes.
  6. Line the bottom of your muffin tin with liners and spray with cooking spray. Fill them with 1/2 cup to 3/4 cup of the mix.
  7. Bake for 45-50 minutes then check for doneness using a toothpick. If the inserted toothpick comes out dry, you are done. If not, proceed for another 10-15 minutes.
  8. Take out of the oven and let rest for at least 30 minutes. If you plan to frost them let them cool completely before taking the next step. For a good vegan frosting recipe you can try one that uses coconut oil and add some orange zest for add kick!

Copyright © Eat the Vegan Rainbow, 2017