spinach Archives - Page 3 of 5

Quinoa with Mushrooms and Spinach

February 9, 2012 by epicureanvegan

Occasionally, there are nights I don’t cook dinner for the fam. Either we have lots of leftovers, or everyone is doing their own thing, so we fend for ourselves. Tonight was one such night. But when The Husband saw what I made, he kindly asked if I’d share. He said this was one of his favorites dishes—we both loved it. And so easy! Throw this together in 20 minutes and you have a healthy, protein-packed meal.

INGREDIENTS:
1 C quinoa
2 C water
1 vegetable bouillon cube
3 C spinach, chopped
3 C mushrooms, sliced
Salt, pepper, and garlic, to taste

DIRECTIONS:
In a medium saucepan, bring the water with the bouillon cube to a boil. Stir it around so the cube dissolves completely. Stir in the quinoa, reduce heat to low, and cover for about 15 minutes. When the quinoa is almost done—just a tiny bit of water left—add the spinach, mushrooms and seasonings; combine well.

Turn the heat off, cover, and let the spinach and mushrooms steam a bit—5-7 minutes. You may need to drizzle with some water if there isn’t enough moisture left. Once the spinach is wilted and the mushrooms are tender, serve and enjoy!

Quinoa with Mushrooms and Spinach

Author: Epicurean Vegan

Ingredients

1 C quinoa
2 C water
1 vegetable bouillon cube
3 C spinach, chopped
3 C mushrooms, sliced
Salt, pepper, and garlic, to taste

Directions

In a medium saucepan, bring the water with the bouillon cube to a boil. Stir it around so the cube dissolves completely. Stir in the quinoa, reduce heat to low, and cover for about 15 minutes. When the quinoa is almost done---just a tiny bit of water left---add the spinach, mushrooms and seasonings; combine well.
Turn the heat off, cover, and let the spinach and mushrooms steam a bit---5-7 minutes. You may need to drizzle with some water if there isn't enough moisture left. Once the spinach is wilted and the mushrooms are tender, serve and enjoy!

Layered (Deep Dish) Pizza

January 24, 2012 by epicureanvegan

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Repeat, top with last tortilla, rest of sauce and cheese.

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

Author: Epicurean Vegan

Ingredients

5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

Directions

Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
Repeat, top with last tortilla, rest of sauce and cheese.
Bake uncovered for 30 minutes. Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

August 1, 2011 by epicureanvegan

I love stuffed pasta shells, but I don’t always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook’s Parmezano Sprinkles–both very easy to whip up.

INGREDIENTS:
My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
1/3 C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C Daiya mozzarella
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
1/4 tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

DIRECTIONS:
To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don’t want it too smooth. Stir in the cheese.

To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.

Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.

Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.

Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.

Stuff each pepper with the mixture, pressing down with every scoop.

Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes.

Enjoy!

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

I love stuffed pasta shells, but I don't always love filling up with carbs and wheat from the pasta. This is a fabulous and healthy alternative, which the family raved about. My hegans agreed that these were the best stuffed peppers I made. You can check out the other recipes here. I used my go-to ricotta recipe, as well as The Ultimate Uncheese Cookbook's Parmezano Sprinkles--both very easy to whip up.

Author: Epicurean Vegan

Ingredients

My go-to ricotta:
1 14-oz pkg extra-firm tofu, press and drained
⅓ C nutritional yeast
1 C fresh basil
2 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
¼ C Daiya mozzarella
Parmezano Sprinkles:
½ C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light miso
¼ tsp salt
The peppers:
4 bell peppers, washed, tops removed and innards cleaned out
1 tsp olive oil
2 tsp garlic, minced
1 C onion, diced
2 Field Roast sausages, Italian flavor
2 C mushrooms, diced
4 C fresh spinach, chopped
1 14.5 oz can diced tomatoes, drained
Salt and pepper, to taste

Directions

To make the ricotta, crumble the tofu into a food processor. Add the rest of the ingredients (except for the Daiya) and blend until somewhat smooth. You don't want it too smooth. Stir in the cheese.
To make the parmezano sprinkles, grind the blanched almonds to a fine consistency. Add the nutritional yeast, miso, and salt. Combine well. Store in an airtight container in the fridge. When you get read to use it, give the container a shake to loosen it all.
Preheat oven to 375. In a large skillet, heat the olive oil and garlic. Add the onions and cook until they just begin to get tender. Using your fingers, crumble up the Field Roast sausages and add to the skillet. Cook for another 5 minutes.
Add the mushrooms and diced tomatoes and cook for 5 minutes, or until the mushrooms soften. Stir in the spinach and cook 5 minutes, or until the spinach cooks down a fair bit.
Remove from the heat and let sit for about 10 minutes. Drain any excess tomato juices if you need to. Then, stir in 1 cup of the ricotta mixture.
Stuff each pepper with the mixture, pressing down with every scoop.
Bake for 30 minutes. Top with some of the parmezano sprinkles and bake another 5 minutes. Enjoy!

A Look Back

July 29, 2011 by epicureanvegan

When it’s time to plan meals for the week, I sometimes rely on some old favorites of mine. When looking back on my recipes, I always come across yummy ones I’ve forgotten about. I thought I’d bring these oldies, but goodies to you.

Appetizers

Party Cheese Ball
Stuffed Mushrooms
Mustard Greens and Cheeze Filo Pie
Avocado Bruschetta

Breads

Pesto Potato Bread
Blueberry Muffins with Crumb Topping
Home-made Pita Bread
Chive-Flecked Spud Muffins

Side Dishes

Israeli Couscous with Pine Nuts & Parsley
Easy, Creamy Pasta Salad
Baked Fries with Sea Salt & Truffle Oil
Easy Cole Slaw

Soups

Eggplant Parmagiano Stew
Vegetable-Barley Soup
Vegetable-Barley Chili

Lunch

Smoky-Miso Tofu Sandwiches
Garden Wrap
BLTA with Tempeh Bacon
Green Tea Rice with Lemon, Snowpeas & Tofu

Breakfast

Quinoa-Couscous Cereal with Dried Fruit
Colorful Kale and Potato Casserole
Hash Brown Casserole
Home-made Granola

Dinner

Sweet Chili-Lime Tofu
Breaded Zucchini with Lentils and Rainbow Chard
Angel Hair Pasta with Mushrooms & Ricotta
Spinach & Tofu Calzones
Spinach & Pesto Lasagna
Fresh & Healthy Soft Tacos/Burritos
Pecan-Crusted Seitan
Field Roast with Fresh Blueberry Sauce

Desserts

Glazed Chocolate-Avocado Cupcakes
Chai-Spiced Berry-Oatmeal Cookies
Cheeze Danishes
Sunflower-Cherry Oatmeal Bars

Day 3 of Reboot, plus Potato-Spinach Soup

July 20, 2011 by epicureanvegan

So the first three days of a reboot are usually the worst. You’re hungry, tired, and usually suffering from headaches. You may even feel like biting someone’s head off. Just remember, feeling lousy is actually a good thing when detoxing—it means your body is expelling toxins (just try to refrain from murdering anyone).

Today’s been a good day. Yesterday . . . not so much. The Husband was ready to force feed me a burrito or two, but I mashed up an avocado with some lime juice and ate it with a handful of jicama. I admire folks who can do the all-juicing fast—I think I’d keel over after two days of it. Luckily, the reboot I’m doing allows me to eat fruits and veggies in addition to the juicing. I am also allowed to use small amounts of oils and spices. My mid-section is noticeably smaller and I’ve dropped two pounds already. No complaints there!

I started the day off with a kale-strawberry-mango smoothie. The reboot does not include nuts, so when I’m fully rebooted, I think some chia seeds would be ideal in this.

Ok, it may not look appetizing, but it is truly my favorite smoothie! Give it a whirl: 5-6 kale leaves, 5 strawberries, 1 mango, and 3/4 cup of water. Blend until smooth. 🙂

After munching on salad mid-morning, for lunch, I needed something with some girth. A warm meal sounded great, too. I remembered my Potato-Leek Soup recipe, but it’s not quite acceptable for the reboot as it is . . . so I gave it a reboot of my own.

The original recipe calls for Earth Balance margarine and milk, so I needed to get creative. I added mushrooms to give it that thick and creamy texture and I also threw in some spinach. I incorporated a sweet potato and used a tablespoon of coconut oil instead of butter. LOVED it! It was exactly was I was needing to fill me up and satisfy my comfort food cravings—all with staying within the reboot guidelines!

INGREDIENTS:
1 Tbs coconut oil
1 large sweet potato
1 tsp garlic, minced
3 medium russet potatoes or 6 small Yukon Gold potatoes, diced
2 large leeks, sliced thin, then halved
2 cups mushrooms, quartered
1-1/2 to 2 cups fresh spinach leaves
5 cups water or low-sodium vegetable broth
salt and white pepper, to taste
fresh chives

DIRECTIONS:
In a large soup pot, melt the coconut oil and add the garlic. Saute for a minute. Add the leeks and saute 5-7 minutes, or until they soften.

Add the potatoes and broth/water; bring to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes soften.

Working in batches, ladle into a food processor and add some mushrooms and spinach. Puree until smooth-ish. Transfer to a large bowl. Continue to puree the rest of the soup, adding mushrooms and spinach. Season with salt and white pepper and top with some freshly chopped chives. This was out outstanding and I didn’t miss the milk, cheese, or sour cream that the original recipe uses.

Layer, I threw together another tasty smoothie: 4 kale leaves, 1/2 a small cantaloupe, 1 pear (peeled and chopped), and 3/4 C of water.

I snacked on some salad, munched on some jicama and cherries, and for dinner, I had some more of the leftover potato-spinach soup and decaf herbal tea. I have several more recipes geared up for the next few days, so I’ll be bringing those to you soon. All in all, I feel pretty good and its get easier as I go. The key is planning. Be armed with recipes and ingredients. I recommend planning your meals in advance and spending some time chopping vegetables up ahead of time so that it’s a matter of just grabbing them when you need them. Lack of planning can easily derail you from the reboot!

Hash Brown and Spinach Frittata

June 22, 2011 by epicureanvegan

I love making breakfast frittatas. They’re so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don’t add any other spices or seasonings to this dish, but feel free to add some if you’d like. Some fresh cilantro would be a great addition.

INGREDIENTS:
1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you’d like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
1/4 C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

DIRECTIONS:
Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.

Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.

Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.

Let it cool for about 5 minutes, then slice into it and enjoy!

Hash Brown and Spinach Frittata

I love making breakfast frittatas. They're so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don't add any other spices or seasonings to this dish, but feel free to add some if you'd like. Some fresh cilantro would be a great addition.

Author: Epicurean Vegan

Ingredients

1 tsp olive oil
2 medium potatoes, shredded
2 C fresh spinach, torn (you can also use kale if you'd like)
1 C green or red cabbage, chopped
5 mushrooms, sliced
4 green onions, sliced
1 Field Roast Chipotle-flavored sausage, crumbled
¼ C Tofutti sour cream
1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)
1-1/2 C crackers, broken up into pieces
1 tomato, diced

Directions

Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.
Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.
Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.
Let it cool for about 5 minutes, then slice into it and enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

May 13, 2011 by epicureanvegan

I know what you’re thinking . . . stuffed peppers again?! But these are different—that’s what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they’re well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow’s lunch.

INGREDIENTS:
4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
1/2 C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

DIRECTIONS:
In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.

In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt—just a few minutes. Stir in the cooked rice and pumpkin seeds.

Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Wild Rice, Mushroom and Spinach Stuffed Peppers

I know what you're thinking . . . stuffed peppers again?! But these are different---that's what makes stuffed peppers so great; the ingredient possibilities are endless. These take a bit more time since I used a wild rice mix, which needs to cook for 45-50 minutes, but they're well worth the extra time. This recipe is enough for 4 peppers, but I made 3; the leftover rice mix will be ideal for tomorrow's lunch.

Author: Epicurean Vegan

Ingredients

4 large bell peppers, tops and innards removed
1-1/3 C wild rice mix
3 C mushroom broth
½ C pumpkin seeds, toasted
2 tsp olive oil
3 cloves garlic, minced
2 C fresh spinach, torn
1-1/2 C mushrooms, diced
1-1/2 C vegan pepper jack, shredded

Directions

In a large saucepan, bring the mushroom broth to a boil. Stir in the rice mix, reduce heat to low and cover for 45-50 minutes. Meanwhile, preheat oven to 375 and in a small skillet, toast the pumpkin seeds.
In a large skillet, heat the olive oil and garlic, then add the mushrooms and spinach. Only cook until the spinach starts to serious wilt---just a few minutes. Stir in the cooked rice and pumpkin seeds.
Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect. Bake covered for 35 minutes, then uncover add a tiny bit of cheese on top and bake another 5 minutes. Enjoy!

Crispy “Chicken” Salad

April 25, 2011 by epicureanvegan

This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Crispy "Chicken" Salad

This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It's just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

Author: Epicurean Vegan

Ingredients

1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
½ tsp dried chives
½ tsp dried parsley
½ tsp dried dill
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp salt
⅛ tsp black pepper

Directions

I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Angela’s Vegan Quiche

April 23, 2011 by epicureanvegan

This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing—I’ve bookmarked so many of them. I had to try this one out—perfect for Easter, by the way. The Sixth Grader remarked, “It’s amazing,” and The Husband, who loved quiche before going vegan, couldn’t get enough of it. I made only one or two minor changes, otherwise, I followed Angela’s recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I’ll add mushrooms. Angela also lists sun-dried tomatoes as another addition.

INGREDIENTS:
1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 bag fresh spinach or 1/2 package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
1/2 cup cashews, soaked in water for an hour and drained
1/2 block firm tofu
1/4 cup nutritional yeast
4 Tbs soy milk (I used almond milk)
1/2 tsp tumeric
Salt & pepper
1 package defrosted phyllo dough, or 1 vegan pie crust
1/4 tsp paprika
1-2 tomatoes, sliced (optional)
1 C mushrooms, diced (optional)
1/2 C fresh basil, chopped (I added that to the spinach)
1/3 C Daiya cheese (optional)

DIRECTIONS:
Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it’s folded in thirds, it will meld together. I’m such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!

In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes—until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.

Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.

In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you’d like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.

Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted.

You will love this vegan quiche—a fabulous and easy breakfast. Thanks, Angela for sharing this winning recipe! 🙂

Angela's Vegan Quiche

This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing---I've bookmarked so many of them. I had to try this one out---perfect for Easter, by the way. The Sixth Grader remarked, "It's amazing," and The Husband, who loved quiche before going vegan, couldn't get enough of it. I made only one or two minor changes, otherwise, I followed Angela's recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I'll add mushrooms. Angela also lists sun-dried tomatoes as another addition.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 small onion, chopped
1 garlic clove, minced
½ bag fresh spinach or ½ package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)
½ cup cashews, soaked in water for an hour and drained
½ block firm tofu
¼ cup nutritional yeast
4 Tbs soy milk (I used almond milk)
½ tsp tumeric
Salt & pepper
1 package defrosted phyllo dough, or 1 vegan pie crust
¼ tsp paprika
1-2 tomatoes, sliced (optional)
1 C mushrooms, diced (optional)
½ C fresh basil, chopped (I added that to the spinach)
⅓ C Daiya cheese (optional)

Directions

Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it's folded in thirds, it will meld together. I'm such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!
In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes---until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.
Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.
In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you'd like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.
Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted. Enjoy!

Mushroom and Spinach Pizza with Truffle Oil

April 11, 2011 by epicureanvegan

I’ve found my new favorite pizza—and this is it. Truffle oil is ideal for pizzas and this one will leave you wishing you made more!

INGREDIENTS:
Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
3/4 C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

DIRECTIONS:
Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.

Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.

Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Mushroom and Spinach Pizza with Truffle Oil

Author: Epicurean Vegan

Ingredients

Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
¾ C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

Directions

Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.
Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.
Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Quinoa with Mushrooms and Spinach

Layered (Deep Dish) Pizza

Stuffed Bell Peppers with Field Roast, Ricotta and Spinach

A Look Back

Appetizers

Breads

Side Dishes

Soups

Lunch

Breakfast

Dinner

Desserts

Day 3 of Reboot, plus Potato-Spinach Soup

Hash Brown and Spinach Frittata

Wild Rice, Mushroom and Spinach Stuffed Peppers

Crispy “Chicken” Salad

Angela’s Vegan Quiche

Mushroom and Spinach Pizza with Truffle Oil

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