Veggie Quiche: vegan & gluten free

 Source: https://www.asaucykitchen.com/crustless-vegan-quiche/

(modified by Aimee)

• 1 russet potato (baking potato), washed or peeled and diced into 1/4 inch cubes
• 2 cups chopped spinach
• 1/2 small or medium red onion, diced
• 1/2 pint grape tomatoes, halved
• 2 TB optional fresh chopped herbs
• 1 1/2 cups (147g) chickpea flour (garbanzo bean flour)
• 3 tablespoon (23g) nutritional yeast
• 1 teaspoon dried Italian seasoning
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt or kosher
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 1 1/2 cups (360ml) water
• 1/4 cup (60 ml) vegetable broth (or just add more water)
• 1 tablespoon olive oil

1. Preheat oven to 375°F/190°C. Lightly grease a 9 inch pie plate or tart pan and set aside.
2. Add the diced potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside.
3. While the potatoes are boiling, prep the remaining veggies as needed. 
4. In a large mixing bowl whisk together the chickpea flour, nutritional yeast, baking powder, salt, garlic powder, Italian seasoning and turmeric until combined.
5. Add the water, vegetable broth and olive oil to bowl and whisk into a thin batter until no lumps remain.
6. Add the prepared vegetable filling and potatoes to the batter and mix until well combined.
7. Pour and even spread the batter into the prepared pie dish. Place in the middle of the oven and bake for 50-55 minutes. The top will be golden brown, slightly puffed up and no longer wobbly. Once cooked, let sit for about 10 minutes to cool. Don't worry if the 'quiche' slightly deflates and cracks on top as it cools - this is normal.
8. Serve warm and enjoy. This will keep well if covered and stored in an airtight container in the fridge for up to four days. You can also enjoy this cold, straight out of the fridge.

Vegan Breakfast Casserole

Source: https://www.noracooks.com/vegan -breakfast-casserole/#wprm-recipe-container-12255

10 ounces shredded hash browns

• ▢8 oz. vegan sausage chopped (recommend Beyond sausage links)
• ▢1/4 cup diced onion
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• ▢1 /2 green bell pepper, seeded and diced
• ▢1 cup vegan shredded cheddar cheese
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• 16-ounce container JUST Egg 
• ▢2 TB all purpose flour
• ▢1/4 teaspoon baking powder
• ▢1/2 teaspoon kala namak (Indian salt)
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• Preheat oven to 350℉ and grease an 8 x 8 inch baking dish. 
• Heat a large skillet over medium heat & add chopped sausage. Cook until browned, then remove from heat and set aside.
• In the prepared dish add hash browns, sausage, onion, green pepper and cheese. Gently mix the ingredients together in the dish and spread them evenly.
• In a large bowl, whisk together the JUST Egg, flour, baking powder and salt. Pour the egg mixture over the hash brown mixture in the baking dish.
• Cover and refrigerate overnight, or bake immediately. Bake covered in foil for 55-60 minutes, until the "egg" mixture is firm and cooked. If refrigerated overnight, it will need to bake longer, around 65-75 minutes.

Vegan Biscuits & Gravy

 Source (biscuits): https://www.noracooks.com/vegan-buttermilk-biscuits/

Gravy by Aimee

Biscuits (makes 8):

1 cup unsweetened vegan milk (such as oatmilk)

1 TB apple cider vinegar

2.5 cups flour

2 TB baking powder

2 tsp sugar

1 tsp salt

1 stick (8 TB) vegan butter, frozen

Gravy:

12 TB vegan butter, cut into pieces (1.5 sticks)

1/2 cup flour

2 cups unsweetened vegan milk

2.5 tsp black pepper

1.5 tsp smoked paprika

1.5 tsp garlic powder

1.5 tsp onion powder

2 TB tamari

2 cups crumbled vegan breakfast "sausage" (6 Impossible patties)

• 1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (or lightly spray with oil).  In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle into vegan buttermilk. 
• 2. Add the flour, baking powder, sugar and salt to a large mixing bowl.  Using a grater, grate the frozen butter stick into the flour mixture. Stir well to combine.
• 3. Pour the vegan buttermilk into the bowl with the rest of the biscuit ingredients. Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky. 
• 4. Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.
• 5. Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!
• 6. On the last folding, gently flatten the dough until it's about 1 inch thick. Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 8 biscuits.
• 7. Arrange them so they are touching on the pan, this helps them bake up tall. Bake for 15-20 minutes, or until golden brown on top and tall.

Meanwhile, while biscuits are baking, make the gravy:

In medium saute pan, melt butter. Stir in flour until dissolved. Stir in vegan milk until there are no lumps.  Stir in remaining ingredients and heat until thickened.  Serve over biscuit halves.

 

Breakfast Muffins

Makes 9 muffins

6 eggs

4 vegetarian sausage patties (Morning Star works well)

1.5 cups shredded cheese

1 cup flour

1.5 tsp baking powder

1/2 tsp salt

Preheat oven to 350.  Beat eggs in large bowl. Cook patties according to package directions and crumble into the eggs. Stir in remaining ingredients.  Fill muffin tin 3/4 full (9 spots) and bake for 20 minutes.

Spaghetti Squash Egg Nests

 Double the recipe (or more) for extra servings!

2 cups cooked spaghetti squash

2 eggs

salt, pepper, hot sauce, etc for serving

Preheat oven to 425. Divide squash in 2 and place on oiled baking sheet/dish, forming a "nest" in the middle.  Crack 1 egg into each nest.  Bake 18 minutes for soft centers (less for runnier eggs, more for fully cooked eggs).  

Tofu Scramble

Source: noracooks.com
https://www.noracooks.com/tofu-scramble/

• 1 tablespoon olive oil
• (1) 16-ounce block firm tofu
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt, or more to taste*
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 2 tablespoons non-dairy milk, unsweetened and unflavored

• Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
• Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
• Pour the non-dairy milk into the pan, and stir to mix. 

*India black salt (Kala Namak) has a unique flavor that gives this recipe an egg-like taste! 

(I ordered it on Amazon)

  

Vegan Waffles

Source: lovingitvegan.com

• 1 and 1/4 cup (156g) All Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Tbsp Sugar
• 1 and 1/4 cup (300ml) Soy Milk (or other non-dairy milk)
• 2 Tbsp Oil
• 2 tsp Vanilla Extract

Mix all together and follow instructions of your waffle iron!

Instant Pot Oatmeal

1/2 cup steel cut oats
1/2 cup finely chopped fruit (peaches or apples work great)
1 1/2 cups water
1 tsp cinnamon
1 TB sweetener (I like pure maple syrup or brown sugar)

Place all ingredients in Instant Pot & mix together.  Seal lid; pressure cook on high 3 minutes.

Cauliflower Everything Bagels

Source: Eating Well
Makes 6 bagels

4.5 cups riced cauliflower (or 16 oz. bag)
1 egg
3/4 cup shredded cheese

Seasoning: (mix together)
1 TB sesame seeds
1 TB poppy seeds
2 tsp onion flakes
2 tsp garlic flakes
1.5 tsp coarse salt
1.5 tsp caraway seeds

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Place cauliflower in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Cover loosely with plastic wrap and microwave on High for 3 minutes. Let cool slightly.
3. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar and egg until thoroughly combined.
4. Divide the mixture into 8 portions on the prepared baking sheet and flatten into 3½-inch circles. Using a 1-inch biscuit cutter (or shot glass), make a hole in the center of each circle. Remove the small circle and pat that dough onto the bagel ring. Sprinkle with seasoning.
5. Bake until browned and crispy around the edges, 22 to 25 minutes.

• To make ahead: Freeze baked bagels between layers of parchment or wax paper in an airtight container for up to 3 months.

Margherita Sheet Pan Quiche

Source: Clean Eating

2 deep dish pie crusts, unthawed
6 large eggs
1/3 cup half & half cream
1/2 tsp salt
1/2 tsp pepper
1/2 cup chopped red onion
3/4 cups grape tomatoes, halved
1/2 cup loosely packed fresh basil, thinly sliced
1 cup sliced fresh mozzarella balls

1. Preheat oven to 375.  Rolls crusts out to about 12 x 17 inches.  Transfer to oiled 9 x 13 baking dish, pressing dough into corners & up sides.  Bake for 7 minutes, until just beginning to brown. Let cool.

2.  Meanwhile, whisk together eggs, cream, salt & pepper.  Stir in onion, tomatoes & basil.

3.  Pour egg mixture into cooled crust. Arrange cheese over egg mixture, pressing gently to submerge.  Bake at least 30 minutes, until eggs are cooked through in the middle.

Farro Breakfast Bowl

Source: Cooking Light
Makes 2 servings

1/2 cup uncooked farro
2 large eggs
2 tsp olive oil
salt & pepper to taste
1 ripe avocado, halved & pitted
3 TB plain Greek yogurt

Option to serve with this side dish:
http://veggieaimee.blogspot.com/2017/03/blistered-tomatoes-with-kale.html

1. Place farro in water in a saucepan and bring to boil; reduce heat, cover & simmer until slightly chewy. Drain and divide between 2 serving bowls. If desired, top with kale/tomato recipe.
2. Cook eggs (either soft boiled or sunny side up works best). Place one on each serving bowl with farro.
3. Scoop 1/2 avocado into each bowl. Top each with 1 1/2 TB yogurt. Season with salt & pepper.

Chickpea Frittata

Source: Vegetarian Times

9 large eggs
1 1/4 tsp turmeric
2 TB olive oil
1/2 medium onion, sliced
l large red pepper
1 can (15 oz) garbanzo beans, rinsed & drained
1 packed cup chopped baby spinach

1. Preheat oven to 400. Whisk together eggs & turmeric.
2. Heat oil in cast iron skillet. Saute onion & red pepper. Stir in chickpeas & spinach, then pour in eggs, drizzling all over to coat evenly. Cook 2 minutes, shifting veggies so that egg coats bottom of skillet and veggies lie flat and are at least halfway submerged by egg.
3. Transfer to oven. Bake 12 minutes or until top & center of eggs are just set.

Cream Cheese & Fruit Crepes

Makes about 20 crepes

Filling: (Source = heavenlyhomemakers.com)
16 oz. cream cheese, softened
1/4 cup pure maple syrup
1 tsp vanilla

Crepes:  (Source: Sundays at Moosewood Restaurant)
3 large eggs 
3 cups water 
1 1/2 tsp salt 
1 3/4 cups whole wheat flour
lots of butter or coconut oil for frying

Topping:
fresh chopped fruit, fruit preserves, or maple syrup

1.  In food processor, puree batter ingredients until smooth (if needed, adjust with water until it is of thin consistency). Heat a buttered 8-inch frying pan until it is hot enough that the pancake forms immediately when the batter is poured. Use 1/4 cup measuring cup to pour 3 TB batter at a time; pour into pan while tilting the pan to quickly to spread the batter thin. Cook for 1-2 minutes, flip over for 10-20 seconds more, & turn out onto a flat plate to cool. Repeat until all batter is used, adding butter to the pan after each crepe. 
2. Place a little filling down the center of each crepe, roll up (like a burrito), and serve with toppings!

Bell Pepper Crustless Quiche

Source: nestfresh.com

oil for frying
1/2 cup chopped onion
2 cloves garlic, minced
1 cup asparagus, trimmed & diced
1 cup sliced mushrooms
3 cups fresh spinach
4 bell peppers
6 eggs
1/4 cup milk
1/2 tsp salt
1 tsp pepper
1 cup shredded cheese

1. Preheat oven to 400. In a large pan, saute onion & garlic. Add asparagus, mushrooms & spinach and saute until spinach has wilted. Remove pan from heat & cool 10 minutes.
2. Rinse & dry peppers. Slice the tops off and remove seeds. Place peppers in baking dish.
3. In large bowl, beat eggs, milk, salt & pepper together. Stir in cheese.
4. Spoon 1/4 of the vegetable mixture into each pepper. Divide egg mixture into peppers. Cover with foil and bake 50 minutes. (At my high elevation, I had to cook the peppers for 75 minutes)

Baked Blueberry Oatmeal

Source: Vegetarian Times (slightly modified)

3 cups gluten-free rolled oats
1 tsp cinnamon
6 TB brown sugar
1/3 cup sliced almonds
1 large egg
2 cups coconut milk
1/4 cup maple syrup (or honey), plus extra for drizzling
6 oz. fresh blueberries

1. Preheat oven to 375. In medium bowl, mis together oats, cinnamon, brown sugar, & almonds.
2. Beat egg in large bowl until lightly frothy. Whisk in coconut milk & syrup.
3. Pour oat mixture into milk mixture and stir until well combined. Fold in blueberries.
4. Spread mixture into oiled 8 x 8 pan. Bake 25 minutes or until cooked throughout.

Classic Glo Bar

Source: The Oh She Glows Cookbook by Angela Liddon
Makes 12 bars

Ingredients
1 1⁄2 cups gluten-free rolled oats
1 1⁄4 cups rice crisp cereal
1⁄4 cup hemp seeds
1⁄4 cup sunflower seeds
1⁄4 cup unsweetened shredded coconut (I used slivered almonds)
2 tablespoons sesame seeds
2 tablespoons chia seeds
1⁄2 teaspoon ground cinnamon
1⁄2 cup, plus 1 tablespoon, brown rice syrup (or maple syrup)
1⁄4 cup roasted peanut butter or almond butter
1 teaspoon pure vanilla extract

Directions
1. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).

2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.

3. In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. 

5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out.

6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.

7. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.

8. Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.

Tip: To make the bars nut-free, substitute sunflower seed butter for the peanut butter. Look for lightly sweetened sunflower seed butter, such as by Sunbutter, because unsweetened sunflower seed butter can have a bitter aftertaste.

Mini Egg Muffins

Makes 2 dozen mini muffins

6 large eggs, beaten
1/2 cup finely chopped veggies
1/4 cup grated cheese

Preheat oven to 375. Spread veggies among 2 oiled mini muffin pans. Pour eggs evenly over the veggies; top with cheese. Bake 10 minutes or until set in the middle.

Veggie Egg Casserole

Source: Yummly.com

18 eggs
Splash of skim milk
Salt and pepper to taste
1/2 tsp basil
1/2 tsp oregano
oil for frying
1 bell pepper, diced
1/2 red onion, diced
1 cup of fresh spinach, chopped
3 Roma tomatoes, diced
1 cup cheese, shredded

1. In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste; stir in oregano & basil.
2. In a large skillet, saute the bell pepper and onion in a little bit of olive oil. Add in the spinach for a minute or two. 
3. Stir veggie mixture into egg mixture; fold in cheese. Pour into an oiled 13 x 9 dish.  Bake 1 hour or until the eggs are set in the middle.

Egg Bake with Green Chilies

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• Source: Yummly.com
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• 4 tablespoons butter, melted

• 10 large eggs, beaten

• 2 cups cottage cheese

• 1 cup shredded cheddar cheese

• 7 ounce can  diced green chilies

• 1/2 cup flour

• 1 teaspoon baking powder

• Salt to taste
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• Preheat the oven to 350 degrees. In a medium bowl, whisk together all ingredients. Pour into oiled 13 x 9 dish and bake until set, about 40 minutes.