Category Archives: Snacks

Eggless Vegan Quiche

                   Eggless Vegan Quiche 

1 vegan pie crust (most are vegan at stores)
3 stalks of scallion (use all)
small/medium regular onion
7 small button mushrooms
2 wedges of a garlic knot
1 cup frozen spinach or kale
1 package Tofu extra firm
2 TBSP nutritional yeast flakes
1 TBSP Tahini
1 cup (loose packed) Daiya Cheddar Shreds / divided
1/2 cup almond milk (can use soy)
1/2 tsp celery salt
1/2 tsp Italian seasoning
1 TBSP olive oil
Salt and pepper to taste
* Food processor or blender
1. Cut regular onion in small pieces
2. Chop off bottom of scallion and small part of tops and cut into small pieces, use all of the white and green
3. Heat olive oil in skillet
4. Fry onion and scallions, add salt and pepper
5. Cut garlic into the smallest pieces you can and add to skillet
6. Open tofu and squeeze the block as much as you can to release as much moisture as possible.  I squeeze mine about 6 times, Crumble loosely in food processor
7. Get out the pie crust and let sit until step 12
8. Chop mushrooms into small pieces and add to skillet
9. Add tahini , nutritional flakes, Italian seasoning, celery salt, salt, pepper, 1/2 cup off Daiya cheese, and almond milk, process until looks well blended but NOT runny liquid.  Pour into a mixing bowl, scraping sides to keep as much as you can
10. Add frozen spinach or kale to skillet
11. Once spinach or kale is cooked into the onion / mushroom mixture, dump it all into the mixing bowl with blended tofu.  Mix with spoon to evenly distribute the onion/mushroom/spinach mixture.
12. Unroll the pie crust and put into a pie crust, pour mixture on top of the pie crust.  Add the rest of the Daiya cheese on top, roll sides of pie crust up towards the middle of pie. Salt and pepper over cheese.
13. Bake in 350 degree oven for 30-35 minutes.  The crust needs to be darker golden brown but definitely not burnt.  The longer you can cook it , the better the mixture seems to taste.
14. Let sit 15 minutes before cutting, it will be hot still!!
Make a double batch and freeze them individually or 2 in one freezer bag for quick meals!  These taste really good from the freezer too.  I love quiche and I finally think this tastes like the real egg version!! I tried the eggless powder substitute and it just didn’t work out at all.
Change it up and make it with red and green peppers instead of spinach or kale. Yum!!!

Spinach Olive Dip & Homemade Tortilla Chips

Spinach Olive Dip & Homemade Tortilla Chips
1/4 block Firm Tofu
1/2 cup frozen (thawed) spinach 
1/4 cup cooked broccoli (cooled)
1 cup Veganaise
1/4 cup Dayia Shredded Cheddar
1 tablespoon of olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 Soft tortillas (wheat preferred)
1/2 can black olives pitted
 
Put all ingredients (except the tortillas and black olives) in a food processor and blend until smooth.  Put in fridge.
 
Cut tortillas with a pizza slicer into 6-8 even pizza sized wedges.  Sprinkle with salt and and pepper and bake on 350 degrees until just turning brown, turning them once or twice to check coloring.  
 
While the tortillas are cooking, slice the black olives in round slices and add them to the dip and stir. 
 
It tastes 1,000,000 times better than it looks!!! The Dayia cheese makes it have little lumps in it.  None vegan people liked this dip!!
 
 
 

Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms 
Ingredients:
 
Double/triple ingredients for large batches 
 
8 large mushrooms 
1/2 cup Vegetable broth
1/2 cup garlic powder
2 cups Dry Stuffing mix, I used Pepperidge Farm Herb

1 TBSP of Olive Oil

1 small onion
3 small celery stalks
1/2 cup fried onions
1 tsp garlic powder
Pepper to taste 
1/4 cup Daiya Mozzarella Shreds 
 
1. Pull off the stems of mushrooms (Wash, Save, Set aside) and use a spoon to scoop out as much as you can of each to make a little mushroom bowl
2. Rinse Mushrooms and pat dry with paper towels.  These need to be pretty dry so when you bake them, the moisture doesn’t ooze out and make a slimy mushroom
3.  Cut onions, celery, and mushroom stems in tiny pieces.  Add onions and celery to fry pan with Olive Oil
4. Once the onions and celery are soft, add the mushroom stems that you cut up, then add garlic powder and pepper
5. Measure out two cups of dry stuffing mix and dump in fry pan, add 1/2 to 3/4 cups of Vegetable broth and mix well until you get a gummy stuffing
6.  Add the fried onions to the mixture and mix well
7. Pre heat oven to 375 and then use your stuffing mixture to stuff your mushrooms.
8. Add some Daiya Mozzarella Shreds on top of each one. A little goes a long way with these Shreds
9. Bake Mushrooms for 20 minutes or until the mushrooms look “dry” and not slimy
This serves 2 people.  If you’re using for a party, I would make 4 batches of these.  Non vegans like this too.  Also if you are serving at a party with dairy eaters, go ahead and split these up, put half Daiya Shreds on some and half regular dairy mozzarella on the others.