MUSHROOM ONION QUICHE

HELYN'S MUSHROOM ONION QUICHE

Ingredients:

      ~ the crust

• 1½ cups tightly-packed, blanched almond flour
• 1 TBS flax meal + 3 TBS water

      ~ the quiche batter

• 1 12-ounce package firm or extra-firm silken tofu (see notes)
• ¼ cup unsweetened soy milk or other non-dairy milk
• 2 TBS nutritional yeast
• 2 TBS tapioca flour
• ½ TBS tahini
• ½ TBS yellow mustard
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 TBS Spike salt-free seasoning
• scant ¼ tsp turmeric
• ½ tsp ground nutmeg (plus a bit more for topping)
• ½ tsp paprika (plus a bit more for topping)
• ¼ tsp India Black Salt

      ~ the veggies

• ½ pound mushrooms, sliced (any kind; I used a combination of shiitake, white and portobello)
• 1 large onion, diced
• 3 cloves garlic. crushed

Directions:

1. Preheat your oven to 350 degrees F.
2. For the crust, mix the flax and water together and set aside. Place the almond flour in a food processor. Turn the machine on and drizzle the flax mixture into the top while the almond flour is churning. It should come together nicely. Turn the mixture out on a piece of plastic wrap and form it into a ball, using the plastic wrap to help you press it tightly, removing all the air. Then simply place the ball into a deep-dish, 9″ pie plate and, using your palms and fingers, press it out and up the sides as evenly as possible. Don’t try rolling it out! It won’t work. There is no gluten in there to hold it together so it will fall apart. Flute the sides if you like for a pretty presentation. Dock the crust with a fork (prick it) in several places on the bottom and the sides. Par-bake at 350 for 15 minutes. Remove and set aside.
3. For the quiche batter, simply place all ingredients into the food processor and blend until smooth.
4. Water sauté the onions until tender. 
5. Add the mushrooms and garlic and sauté on medium-low until tender. IMPORTANT: Make sure the mushrooms (or any veggie for that matter) have cooked off most of their liquid. This can be a little tricky with water sautéing since you are adding water to cook them at first. Just be patient. Once they start to cook the veggies will leak a lot of their own water. If they are not cooked down properly they will create a watery mess inside the quiche.
6. To assemble, first add the veggies to the crust (set some aside to top the quiche), then top with the batter and smooth with a plastic spatula. Arrange the reserved veggies on top for a nicer presentation. 
7. Sprinkle with a little ground nutmeg and paprika.
8. Bake the quiche for 50-60 minutes. The top will be cracked and the batter should feel firm to the touch when gently pressed. Remove and let cool 10-15 minutes before serving (makes for easier slicing).

ROASTED VEGGIES

T COLIN CAMPBELL

Roasting root vegetables is a classic food preparation method, and usually involves oil. However, avoiding oil has significant advantages, so I just substitute water , but you can also use veggie broth, beer or wine .

INGREDIENTS

• 1 ½ pounds Yukon Gold potatoes, chopped into ¾-inch cubes
• 1 ½ pounds carrots, chopped into ¾-inch pieces
• 1 large onion, diced into ¼-inch pieces
• ½ cup water (or more, if needed)
• Salt (optional) and pepper, to taste
• Creole seasoning, to taste
• 1 tsp dried dill for garnish

PREPARATION

1. Preheat oven to 400 degrees F.
2. Place vegetables in a large nonstick roasting pan with ¼ cup water. Add the seasoning (except dill) and combine gently.
3. Roast uncovered for 40 minutes, then stir gently, and add another ¼ cup of water (or slightly more) if needed. Continue to roast for another 20 minutes, or until all of the vegetables are nice and tender. Remove from oven.

NOTES

• Use a good quality nonstick roasting pan.
• Let your vegetables begin to caramelize before roasting.

PORTOBELLA REUBENS

T COLIN CAMPBELL

Yield: 4 sandwiches

Reubens somehow seem to me a grown-up sandwich, but I have been eating them since I was a teenager. See whether your kids have a “grown-up palate” with this plant-based version.

INGREDIENTS

• 4 large portobello mushroom caps
• 2 cups water
• ¼ cup low-sodium tamari
• 1 Tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tsp mustard powder
• 1 tsp granulated onion
• 1 tsp ground coriander
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¼ tsp black pepper
• 8 slices whole-grain rye bread, toasted
• ¾ cup Thousand Island Dressing
• 1½ cup sauerkraut, drained
• 1 cup Cheese Sauce

PREPARATION

1. Place the mushrooms in a single layer in a shallow baking dish.
2. In a small bowl, whisk together the water, tamari, red wine vinegar, garlic, mustard powder, granulated onion, coriander, cloves, ginger, and black pepper. Pour the mixture over the mushrooms and let sit for 30 minutes.
3. Turn the mushrooms over and let sit for another 30 minutes.
4. Heat a large nonstick skillet over medium heat for 2 minutes. Place the mushrooms in the pan and cook for 2 minutes. Turn them over, drizzle about 1/2 cup of the marinade over the mushrooms, and let them cook until the marinade is mostly evaporated.
5. Place 4 slices of rye toast on a work surface. Place a mushroom on each and top each with some of the dressing and sauerkraut. Spread some of the cheese sauce on the 4 remaining slices of rye toast and place on top of the sandwiches. Serve.

TIPS

• If you (or your kids) are not fans of mushrooms, try replacing them in this dish with eggplant or zucchini slices.

THOUSAND ISLAND DRESSING

FROM THIS LINK; T COLIN CAMPBELL NUTRITIONAL STUDIES

Here’s a healthy, plant-based recipe for Thousand Island Dressing. Try this on sandwiches, wraps, salads, or as a dipping sauce for your favorite veggies.”

INGREDIENTS

• 1 (12-ounce) package extra-firm silken tofu, or 1 (15-ounce) can white beans, rinsed and drained, or 1 1/2 cups cooked white beans (see Tip)
• 4 dates, pitted
• 1 garlic clove, minced
• ¼ cup red wine vinegar
• ¼ cup tomato purée
• 1 tsp prepared horseradish
• ½ tsp tamari
• ½ tsp mustard powder
• ½ tsp paprika

PREPARATION

1. Combine the tofu and dates in a blender and process until smooth and creamy.
2. Add the remaining ingredients and puree to mix well.

TIPS

• Any white beans will work in this recipe—Great Northern, cannellini, or navy—so use whatever you have on hand.
• Whether you use the silken tofu or white beans, it is important to puree the mixture well to get a smooth and creamy texture.

LOL

REVISITING this page makes me laugh, I ate WAY more than potaotes and desserts! 

If I find a recipe I like I'll post it here...I guess I didn't update this page must over those 5yrs lol

stay tuned

APPLE PIE CRISP

frozen pie crust ( check labels!)
canned apple pie filling (2)
oatmeal
white flour
brown sugar
earth balance
cinnamon


preheat oven to 375 degrees
put cans of apple in  mixing bowl and add 1T cinnamon ( I may add a bit more) and 1T brown sugar ( or white) mix well.
place mixture in frozen crust


topping; 1cup oatmeal 
1/2 cu flour
1/2 cu brown sugar 
1T cinnamon
place in cuisinart or blender and mix well


drop in 1T of earth balance ( or 2T)
mix til crumbly...
pour over apple mixture in pie crust


place on baking sheet ~ bake 50 mins
SO YUMMY! 
not fat free though.. 

BROWN RICE AND MUSHROOMS

cooked rice
mushrooms of your choice
onions


saute onions and mushrooms in a non stick frying pan 
add as much rice as you like into mixture, stir fry a bit


enjoy! ( I add a touch of salt sometimes, or parm sprinkles)

SALTY BAKED POTATOES

6-8 russet potatoes
earth balance butter
coarse salt


scrub and clean potatoes, place on dinner plate, poke with a fork, cover in a papertowel, place in microwave, cook on "potato" ...


put 1-2 teaspoons ( I use 1)EB in a mixing bowl, dump cooked potatoes into the bowl and shake it around til they are coated with the butter, then shake T salt into bowl, mix up again, place back on dinner plate... anytime you get hungry just grab one and eat it! they are great room temperature too, or cold!

PAR-ME-SIAN CHEEZE sprinkles

2 cups Red Mill Almond flour
2 cups nutritional yeast
2T dried minced onion
1T or a bit more coarse kosher or sea salt


blend all together in cuisinart til mixed well
( don't make it into almond butter!)


sprinkle on anything you would sprinkle parm cheese on, it's addictive! 

CORN CHOWDER UPDATED

I make corn chowder once a week, a huge pot of it so we can have it several times. 


I put a pot on a high burner, cut up one large onion, saute it in 1/2 cup or so of veggie broth ( Swanson is my favorite). Then add at least 2 more cups of water, then 2 cups or 3 depends on how you like your soup, unsweetened organic soy milk, 1 bag of frozen oreida russet potatoes( the plain ones), 2cups frozen corn, 2 cans creamed corn, 1T paprika, 1T dried chopped chives, 2t dried minced garlic, cook about 30 mins on medium low...blend up a bunch of the soup ( I use one of those hand held blenders) til it is kinda thickish... then I add 1 bag of frozen carrots, any shape you want. Cook another hour or so to marry flavors.. YUMMMY! eat til you drop! you can add more water or soy milk if you need to to thin it..