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Unbelievable Vegan Quiche

 

This recipe from my girl Chef Alina is BOMB!

While I am not Vegan I am allllll about trying new things!

Enjoy!

 

Unbelievable Vegan Quiche

Ingredients:

  • 1 unbaked pie crust Regular or Gluten Free
  • 230 g Just Egg egg replacer (1 cup)
  • 230 ml (4oz) full-fat cashew milk (1 cup)
  • 1/4 tsp salt see notes
  • 120 g (4oz) shredded or crumbled cheese (1 cup)
  • 1-2 cups add-ins see notes
  • 1 tsp granulated garlic
  • 1/2 tsp dried thyme (optional)
  • flour for rolling out dough

 

Directions:

For The Crust:

  1.  Make the pie dough ahead of time /the night before because it needs to chill in the refrigerator for at least 30 minutes before rolling out and blind baking (next step).

  2. Roll out the chilled dough on a floured work surface. Turn the dough about a quarter turn after every few rolls until you have a circle 12-13 inches in diameter. Roll and wrap dough around a rolling pin then transfer to a 9 to 9 1/2-inch deep dish pie pan.

  3. Unroll dough into the pan then shape into the pan. Trim uneven edges while leaving about 1-inch overhang, and tuck the overhang underneath. Decorate edges as desired.

  4. Freeze dough for 15 minutes or refrigerate for at least 30 min. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.

  5. While the dough is chilling, preheat your oven to 350 degrees.

  6. Partially blind bake your crust -Line the chilled pie crust with parchment paper, heavy-duty plastic wrap, or foil. Fill with pie weights, un-popped popcorn or dried beans. Make sure the weights are evenly distributed around the pie dish. If using plastic wrap, make sure to pull the excess into the middle covering the beans and making sure it doesn’t touch the pan or it will melt.

  7. Bake until the edges of the crust are barely starting to brown, about 13-15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7-8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.

For The Filling:

  1. In a large bowl with a whisk or handheld mixer fitted with a whisk attachment, beat the Just egg, cashew milk, salt, and any herbs or spices together until completely combined, about 1 minute.

  2. Starting with your cheese, add the mix-ins alternating between cheese and whatever else you are using. slowly, pour the liquid mixture over the top and let it settle evenly.

  3. Bake the quiche until the center is just about set, about 45-55 minutes. Don’t over-bake. Use a pie crust shield or foil to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes. You can also cool the quiche completely before serving– it’s delicious at room temperature (my personal favorite way to enjoy it.

 

 

Read more about this recipe here: https://chefalina.com/unbelievabl-vegan-quiche/

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Veggie Quesadillas

 

These were a welcomed change for taco Tuesday!

I definitely recommend switching it up a bit! You will not be disappointed!

Veggie Quesadillas

Ingredients:

  • 2 medium red potatoes, quartered and sliced
  • 1 medium zucchini, quartered and sliced
  • 1 medium sweet red pepper, sliced
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded reduced-fat cheddar cheese
  • 8 whole wheat tortillas (8 inches)

 

Directions:

  1. In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes.
  2. In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.

 

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Gluten Free Granola

 

My girl has the best recipes, I need to share another one! 

This Gluten Free Granola is so delish and has the perfect amount of maple syrup to give it the best flavor!  

Plus is insanely easy to throw together and has a lot fewer ingredients than store-bought!

 

Gluten-Free Granola

Ingredients:

  • 1200 grams old fashioned oats certified gluten-free
  • 200 grams of hot water
  • 630 grams of maple sugar or raw coconut sugar
  • 340 grams of maple syrup, honey, or liquid allulose
  • 2 cups raw nuts of your choice or as much as you would like
  • 2 tsp kosher salt
  • 2 tsp vanilla

Directions:

  1. Preheat oven to 300 degrees and line three 12 x 16 sheet pans with parchment paper.

  2. Whisk the hot water and sugar together so that the sugar starts to dissolve.  Add the maple syrup, vanilla, and salt and whisk to combine.

  3. Place the oats and chopped or sliced nuts in a large mixing bowl and pour the wet ingredients over them. Time to get your hands dirty (or wear gloves if you hate getting sticky). Using your hands mix the granola well so that all of the oats and nuts are coated with the syrup mixture.

  4. Divide the granola evenly between the three prepared baking sheets and spread it out evenly. Bake in a 300-degree oven for 15-20 min until dried out, crunchy, and just starting to brown a little. Check for any spots that are still a little wet. gently stir or move around to redistribute and return to the oven for an additional 10-15 minutes to fully dry out. It will crisp up more as it cools.

  5. Leave the granola on the pans until it is completely cool, add dried fruit if you desire.

  6. Store in an airtight container at room temp.

  7. This granola will keep for up to a month at room temperature if kept in an air-tight container.

     

You can read more about this recipe right HERE on her website!

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Gluten Free Protein Cookies

 

This protein cookie recipe from my friend Chef Alina is unbelievable!!!

You aren’t living until you’ve tried these!

Gluten-Free Protein Cookies

Ingredients:

  • 80 g unsalted butter
  • 80 g protein added peanut butter
  • 45 g liquid allulose, honey, or maple syrup
  • 100 g coconut sugar
  • 1 egg
  • 85 g vanilla whey protein powder *see notes
  • 85 g 1:1 gluten-free flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 60 g Lily’s chocolate chips or chunks

 

Directions:

  1. Mix the dry ingredients together and set aside

  2. Cream together the butter, peanut butter, liquid sweetener, and coconut sugar

  3. Add the egg and mix until well combined and smooth

  4. Add the dry ingredients and half of the chocolate – mix to combine

  5. Set the dough aside while the oven preheats

  6. Preheat the oven to 350° F

  7. Scoop the cookies, onto sheet trays lined with parchment

  8. Flatten each cookie slightly and divide the remaining chocolate between them pressing the chips or chunks into the tops of the cookies

  9. Bake for 5 minutes on the center rack in your oven, turn and bake for 3-4 minutes longer until just set and starting to turn golden brown at the edges.

     

***Read more about this recipe and some other bomb recipes she has here!