ā‰” Menu

Breakfast Lasagna

Vegan Breakfast Lasagna. Yes, really.

Breakfast Lasagna | www.thatwasvegan.com

I’m one of those people who will gladly eat savory leftovers for breakfast. Soup, pasta, cold pizza, it’s all fair game. Even regular (vegan) lasagna would find a happy, welcoming, breakfast home in my tummy!

This version is even better though. It’s hearty and full of noodley-lasagna-goodness, but it also has the wonderful flavors we associate with breakfast, thanks to a batch of homemade tofu scramble and some delicious maple sausage. There’s plenty of delicious Daiya on there too!

Breakfast Lasagna | www.thatwasvegan.com

There’s also a savory gravy and tomatoes, and you could absolutely add in whatever vegetables you would normally enjoy in your (regular) lasagna!

I had forgotten how much I enjoy the flavor combination of cheddar with maple. If you’ve never had it, it might sound odd, but I promise it’s delicious.

I made this for dinner on a Sunday evening, and it was really good, but not as earth shattering as I was hoping. Then, the next morning at work I popped a tupperware full of it into the microwave, and 2.5 minutes later I was in tastebud heaven! Seriously! It was a million times better reheated. From now on I think I’ll make it on Sundays while I’m prepping meals for the week, and have all of it as leftovers.

This would also be great to put together ahead of time and then pop into the oven for a big, hearty family breakfast! I’m thinking Christmas or Thanksgiving mornings would be all that much brighter with this in yer belly!

Breakfast Lasagna | www.thatwasvegan.com


 

Breakfast Lasagna
Serves 6
This breakfast is perfect for special occasions and hearty enough to keep you going 'til lunch!
Write a review
Print
Prep Time
20 min
Cook Time
1 min
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 min
Total Time
1 hr 20 min
Ingredients
  1. 1 batch tofu scramble (I left out the kale)
  2. 4 vegan breakfast sausages
  3. 2 tablespoons maple syrup
  4. 3 tablespoons vegan butter or margarine
  5. 3 tablespoons all purpose flour
  6. 2 cups non dairy milk
  7. 14oz can diced tomatoes w/ chilies, drained
  8. S&P to taste
  9. 10 oz box no-boil lasagna noodles
  10. 2 cups Daiya cheddar shreds
Instructions
  1. Preheat oven to 375.
  2. Prepare sausage in frying pan per package instructions, drizzling with syrup as they cook. When done, chop into small pieces and set aside.
  3. In the same pan over medium heat, melt the butter and whisk with the flour. Once combined and hot, slowly stir in the milk, continuing to whisk until smooth and thick. Stir in the chopped sausage and the tomatoes. Taste and add S&P.
  4. In a 7x11 baking dish, begin to layer in the following order: 2-3 tablespoons gravy, spread across the bottom; 1 layer of noodles, 1/2 the tofu scramble, 1/2 cup cheese, 1/2 the remaining gravy
  5. Then: Another layer of noodles, the rest of the tofu scramble, 1/2 cup cheese
  6. And finally: Another layer of noodles, the rest of the gravy, and the rest of the cheese.
  7. Bake for 50-60 minutes covered with foil, removing the foil for the last 5 minutes. Serve warm!
Notes
  1. For the sausage I used King Soopers (Krogers) Simple Truth brand, which are vegan. Also, a combo of cheddar and mozzarella Daiya would be really yummy!
That Was Vegan? http://www.thatwasvegan.com/
{ 4 comments }

Grays Peak

We set out to climb both Grays and Torreys, but in the end we only summited Grays. Which is okay, because oh what an adventure it was!

Grays Peak | www.thatwasvegan.com

Of course, as a wise man once said… “There’s a fine line between adventure and a bad idea!;)

We stayed the night before in the truck, near the trail head, where I spent more time wishing everyone else would STFU than I did actually sleeping. While we weren’t the only ones who thought it was a good idea to camp and get an early start on the trail, apparently we were the only ones who didn’t see it as a great opportunity to get completely wasted and party all night.

We got up at 2:45 and it was coooold! Breakfast was bagels toasted on the camp stove with vegan cream cheese and Lightlife “turkey” slices, and diet Mountain Dew. The breakfast of champions, you heard it here first! We hit the trail at 3:25, later than I had planned but oh well. There was a super moon but it was also pretty cloudy, so we had to use our headlamps. The trail was rocky, but with a little focus and a slower pace, it was fine.

Hiking at night was quite the experience! We could see stars, and we could see the outline of the mountain tops, but that was about it. Oh, and we could see other hiker’s headlamps waaay up ahead of us. We saw them on top of Grays, and then we saw them crossing the saddle to Torreys.

After about an hour we encountered our first fellow hikers, a group of three that had decided to turn back before the summit. They were concerned about the clouds, but I’m a professional weather lady person with the wunderground app on my phone, so I knew they were just cumulus clouds that meant us no harm. We actually passed 5 more people before the sun came up, another group of three that had turned around, and two people that had hurt themselves and whose friends had gone on without them.

Oh, and we also go lost. We managed to lose the main trail for some sort of mountain goat trail that petered off into the middle of nowhere, so we had to backtrack and lost about 30 minutes. That sucked, and combined with our late start meant we weren’t quite to the top when the sun rose…

Grays Peak | www.thatwasvegan.com

So we just turned around and watched it from the trail, before continuing on to the top. This was just my second 14er, but it was 100% different from my first, at least at the top. On Bierstadt there was a party- dozens of people crammed onto a few rocks, sharing sandwiches and PBR, chatting and laughing. On Grays, we had the whole place to ourselves!

Grays Peak | www.thatwasvegan.com

And I didn’t have to share my PB&J ;)

Grays Peak | www.thatwasvegan.com

It was sunny in that last picture, but right after the clouds came rolling back in. There was a 40% chance of thunderstorms starting at 10am, and honestly I think we both had a touch of altitude sickness, so we decided to call it a day and head back down. The clouds broke up a bit though, so it was a really nice trip back down, and I gradually got the feeling back in my fingers.

Overall, I would rank Grays as more difficult than Bierstadt. The trail itself was easier to navigate, and there was no scrambling, but it was really long. And steep.

Here are TONS of pics for ya!

That’s Torreys to the left…

Grays Peak | www.thatwasvegan.com

And here’s another shot of it. It looks imposing right?

Grays Peak | www.thatwasvegan.com

There were SO MANY wildflowers, which is unusual for this time of year. We’ve been getting tons of rain, which has helped a lot. This shot was taken when we had about an hour left of the hike before the parking lot. Looking back over my shoulder and seeing how enormous Grays is made me glad we did this part of the hike up in the dark. If I’d seen that, I might have gotten discouraged! Look how far away it seems!!

Grays Peak | www.thatwasvegan.com

This was the very beginning of the trail, which we did in the dark. Such a beautiful hike!

Grays Peak | www.thatwasvegan.com

And finally, a fun little graphic from the trailhead that shows what we accomplished!

Grays Peak | www.thatwasvegan.com

{ 3 comments }

Kimchi Relish & Taco Fries

Whew! What a hike yesterday! I’ll be back tomorrow with pictures and the whole story, but in the meantime…

Kimchi Relish & Taco Fries | www.thatwasvegan.com

It’s been a while (or, like, four weeks) since I’ve graced you with any Korean recipes, so here you go: Veggie Dogs with Vegan Kimchi Relish.

I know, I know. You’ve heard of kimchi, but kimchi relish makes no sense to you. I thought it was kinda odd too, at first. My friend Shawna (guru of all things Korean, from recipes to babies) told me about this ages ago, and swore up and down that it was delicious. And she was right! It’s easy too. You take a bottle of store-bought vegan kimchi, and you mix in some agave and vinegar and gochujang. Beyond simple, yet it gives your veggie dogs a whole new personality. The crunchy, spicy veggies with just a hint of sweet are the perfect topping when you want something different.

Kimchi Relish & Taco Fries | www.thatwasvegan.com

This was dinner a couple weeks ago, on a super rainy day with temperatures in the 60s. I wanted sweatpants and slippers. I wanted gin. And I wanted comfort food! And since a dinner of just veggie dogs seemed a bit lacking, I whipped up some Taco Fries to go with them! I did half sweet and half regular, and it was the perfect combination with the spicy taco seasoning.

Kimchi Relish & Taco Fries | www.thatwasvegan.com

Haha, I also did half Korean and half Mexican, which is also the perfect combination, go figure! Isn’t it funny how sometimes the simplest dinners, the ones you throw together with the least amount of thought, can turn out to be the best? This meal really hit the spot, it was just what I needed on that stormy day. It was warm and filling and flavorful. And it was easy, which left me more time to mix up yummy gin drinks to chase away the chill. I’m thinking I’ll need to make this meal again for our next rainy day!

Kimchi Relish & Taco Fries | www.thatwasvegan.com

 


Kimchi Relish
Serves 4
Write a review
Print
Ingredients
  1. 1 cup vegan kimchi (I used Mother in Law's brand)
  2. 1.5 tablespoons rice vinegar
  3. 3 teaspoons agave
  4. 1 teaspoon gochujang
Instructions
  1. If there are any large pieces of veg in your kimchi, give 'em a chop. Then mix in a bowl with remaining ingredients, stir, and let sit for at least 15 minutes.
Notes
  1. This makes enough to top 4 veggie dogs!
Adapted from Steamy Kitchen
Adapted from Steamy Kitchen
That Was Vegan? http://www.thatwasvegan.com/
Taco Oven Fries
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 potatoes, russet or sweet
  2. Spray oil
  3. 3 tablespoons taco seasoning
  4. 1/2 teaspoon chili powder
  5. S&P
Instructions
  1. Preheat your oven to 400, with baking sheet in the oven while you prep the potatoes.
  2. Slice the potatoes into wedges or fries. In a mixing bowl, spritz them with your favorite oil, then cover with the taco seasoning and chili powder. Mix until well covered.
  3. Spray hot baking sheet with a little oil, then lay out the fries in a single layer. Cook for 30-35 minutes, stirring at least once. Finish under the broiler if you want them a bit crispier! Sprinkle with a bit of S&P if desired.
That Was Vegan? http://www.thatwasvegan.com/

{ 0 comments }

I mentioned the Gunnison Vitamin & Health Cafe to you after a recent camping trip. I also shared a Roasted Sweet Potato Spinach Salad recipe with you a couple days ago that was based on one of their menu items! So we passed through Gunnison on our camping excursion, and it was my first time in town. Happy Cow led us to this cafe, and I couldn’t have been more pleased with their offerings!

Mile High Vegan Eats: Gunnison Vitamin & Health| www.thatwasvegan.com

Not everything on their menu is vegan, but much of it is…

Breakfast Burritos with tofu, tempeh bacon, and avocado
Sweet & Sour Rice Noodles with pineapple, tofu, and asparagus
Indonesian Peanut Noodles with tofu, broccoli, and red pepper

Plus they can make most anything on their menu vegan if you ask!

Mile High Vegan Eats: Gunnison Vitamin & Health| www.thatwasvegan.com

I went with the Vegetarian Banh Mi, which was actually already vegan because they use Vegenaise in their aioli! When there’s a vegan Banh Mi on the menu, I’m helpless. I have to order it. This one was definitely not a disappointment! Tons of crisp, pickled veggies, and the tofu in a spicy peanut sauce. And cashew pate! Delicious. And as you can tell from the picture, messy. It came with a small side salad and (thankfully) unlimited napkins.

M had the Veggie Burger, which has a most exciting and delicious “secret” ingredient…

Mile High Vegan Eats: Gunnison Vitamin & Health| www.thatwasvegan.com

Beets! You know I love beets (grilled, in smoothies, anyway I can get ‘em!) so I couldn’t wait to steal a bite of this burger. Made with brown rice and black beans, along with other stuff, this burger was packed full of flavor. It’s the kind of patty that is soft and falls apart on you as you’re eating it, but that’s alright. The flavor was spot on, and that’s what matters. Also? Mustard and beets go together shockingly well!

The cafe is part of the Co-op in Gunnison, and there are also TONS of vegan products for sale in the store part. Milks, frozen items, packaged goods, snacks. You name it. If the RV wasn’t already stuffed to the gills with vegan yummies, I could’ve done some serious damage in there! So the next time you find yourself in beautiful Gunnison, make sure and stop by!

Want more Colorado restaurant reviews? Check out my Mile High Vegan Eats page!

 

 

{ 1 comment }

Roasted Sweet Potato Spinach Salad

Sweet Potato Spinach Salad | www.thatwasvegan.com

I promised you more salads, and this Roasted Sweet Potato Spinach Salad with cranberries, pumpkin seeds and maple vinaigrette is sure to please! And not just your tastebuds, either. Nutritional powerhouse spinach is packed with phyto-nutrients, iron, and vitamins A, C, and K. Sweet potatoes fill you up with healthy fiber, and the cranberries have that wonderful, natural sweetness. And pumpkin seeds! This salad literally has something for everyone.

Sweet Potato Spinach Salad | www.thatwasvegan.com

I love this salad! It’s based on a menu item I saw at the Gunnison Vitamin & Health Cafe, but didn’t order. Something about it spoke to me though, so I added it to my list of recipes to create. I could’ve made my own maple dressing too, but I decided to take the easy way out and bought a bottle of Balsamic Vinaigrette with Maple Syrup from Maple Grove Farms. You could certainly make your own and it would be less processed and healthier, but if you’re short on time, this stuff was delicious!

Sweet Potato Spinach Salad | www.thatwasvegan.com

In other exciting news… Remember how I climbed my first 14-er last month? Bagged my first peak, as they say…?

Mt Bierstadt: From the Top | www.thatwasvegan.com

Well I’m about to add #2 and #3 to that list! In the same day! Before the sun is up!

That’s the plan, anyway. We’re going to camp near the Grays trailhead on Saturday night, and start hiking around 3am so we can be to the top to watch the sunrise. Then we’ll cross over the saddle and back up to the Torreys peak before heading back down. There’s a super moon, so we probably wont even need headlamps. Sounds fun, right? :)

Maybe I’ll make myself another batch of this salad as a reward after I’m done!

Sweet Potato Spinach Salad | www.thatwasvegan.com


Sweet Potato Spinach Salad
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 medium sweet potato
  2. Non-stick spray
  3. S&P
  4. 2 cups (packed) spinach, washed
  5. 1/4 cup pumpkin seeds
  6. 1/4 cup dried cranberries (or cran-cherries)
  7. Maple dressing of choice
Instructions
  1. Pre-heat the oven to 375. Wash and chop the potato. Spray a baking sheet and spread a single layer of the potatoes, and top with another squirt of the non-stick. Sprinkle with S&P. Bake for 20 minutes, stirring and adding more S&P halfway through.
  2. Top the spinach with the remaining ingredients. I recommend serving while the potatoes are still a bit warm!
That Was Vegan? http://www.thatwasvegan.com/
{ 5 comments }

Good afternoon and welcome to this installment of “Come win some awesome stuff!:)

Vegan Beans from Around the World Giveaway | www.thatwasvegan.com

No, but seriously, I love this cookbook. The recipes in Vegan Beans from Around the World by Kelsey Kinser are healthy, delicious, and most are really quite simple. Easy recipes you can make without spending a fortune or an entire afternoon, and your family will actually want to eat them.

There are still tons of recipes in here that I’m dying to try, like Frijoles Colombianos (Colombian Red Beans), Greek Lentil Salad, and Tuscan White Bean Soup. My favorite so far though? The Malaysian Vegetable Salad!

Vegan Beans from Around the World Giveaway | www.thatwasvegan.com

It’s full of tempeh, tofu, onions, cucumbers and green beans, all covered in the most deliciously garlicky peanut sauce. The good news for you is that, in addition to giving away a copy of the book, the publishers have also agreed to let me include my favorite recipe!

So. Enter the contest below by leaving a comment telling us what your favorite kind of bean is, and how you like to prepare them, then go and check out the recipe!

a Rafflecopter giveaway


 

Malaysian Vegetable Salad
Serves 6
Reprinted with permission.
Write a review
Print
PEANUT SAUCE
  1. 1/2 cup oil for frying, divided
  2. 1 cup roasted peanuts
  3. 1 clove garlic, minced
  4. 1 shallot, minced
  5. 1 Thai bird's eye chile, chopped
  6. 5 kaffir lime leaves (found in Asian grocers) or juice and zest of 1 lime
  7. 2 tablespoons brown sugar
  8. 1 tablespoon salt
  9. 1 tablespoon grated ginger
  10. 1 tablespoon crumbled toasted nori (optional)
SALAD
  1. 1/2 cup extra firm tofu, pressed and cubed
  2. 1/2 cup tempeh, cubed
  3. 1/2 small red onion, sliced thinly
  4. 1/2 cup green beans, cut into 1- to 2-inch pieces
  5. 1/2 cup fresh mung bean sprouts
  6. 1 small cucumber, halved and thinly sliced
Instructions
  1. In a large frying pan, heat 1ā„4 cup of oil on medium-high heat. Fry the peanuts until deeply golden brown; let peanuts rest on paper towels to absorb some of the oil. After peanuts are cooled, grind in a food processor until the peanuts are fine pieces.
  2. Add the garlic, shallot, and chile to the pan and fry for about 3 minutes on medium-high heat. Add the lime leaves or zest and juice, brown sugar, salt, ginger, and nori to the food processor and chop until a paste is formed. Add the peanuts and process just until combined. Set aside.
  3. Heat up the remaining oil in the frying pan on medium-high heat and fry the cubed tofu and tempeh until golden brown, stirring occasionally, about 7 minutes. Mix the tofu and tempeh in a large bowl with the onion, green beans, bean sprouts, and cucumber.
  4. Mix 1 cup of warm water into the peanut-based paste until the paste is liquid. Cover the mixed vegetables with peanut sauce and toss well to combine.
That Was Vegan? http://www.thatwasvegan.com/
 

{ 42 comments }

Spicy Chipotle Chick’n

This Vegan Spicy Chipotle Chick’n is made with soy curls, and is delicious! And so versatile! Because it’s basically just really flavorful, spicy shredded chick’n, you can use it in whatever you want. I made tacos, but it would also be faboo in quesadillas, maybe even on a pizza if you’re feeling brave.

Spicy Chipotle Chick'n | www.thatwasvegan.com

The soy curls are way spicy and smoky from the chipotle peppers in adobo, yet a little bit sweet from the orange juice and zest. I added a ton of cilantro because I love it, but if it’s not your jam you could easily skip it. It’s not pictured, but I also added a whole mess of vegan sour cream to the tacos ;)

I also find it interesting that I chose corn tortillas. I used to HATE corn tortillas. No matter what kind of dish I was ordering when we went out for Mexican I’d always request it be made in flour tortillas. And I never, ever bought them to cook with at home. But then something changed. Not sure what… probably I just looked at the calorie count on those damn flour ones, haha!

Man, look at tall those peppers!

Spicy Chipotle Chick'n | www.thatwasvegan.com

This was a veganization of something I saw on Pinterest, which is kind of a hobby of mine. The original ended up a bit creamier, which I was going to go for, but decided against. Why? Because I really just wanted flavorful shreds! Maybe I’ll make another, creamier version someday soon though… Try these first and let me know what you think!

Spicy Chipotle Chick'n | www.thatwasvegan.com

Do you know what the hardest part about being a food blogger is?

You might guess it’s the pressure of “having” to cook so many different dishes, or the photography, or the editing of so many pictures, or the needing to keep to a publishing schedule. But you’d be wrong. It’s none of those things!

It’s having SO MANY recipe ideas that I want to create and share with you guys, and not enough time to do it! If I were to make all the crazy delicious food I want to, I’d have to quit my job, and then post like 27 times a day. Seriously. I’d be broke, fat, and you’d all be sick of me.

Spicy Chipotle Chick'n | www.thatwasvegan.com

That said, I do fantasize about taking a two week stay-cation and spending it in my kitchen, whipping up dish after dish… Is that a weird thing to fantasize about?


 

Spicy Chipotle Chick'n
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 4 oz dry soy curls
  2. Non-stick spray or oil of choice
  3. 5 chipotle peppers (canned in adobo sauce) plus 1-2 teaspoons of their sauce
  4. 2 gloves garlic
  5. Zest and juice of 2 oranges
  6. 1/2 cup fresh cilantro, chopped
Instructions
  1. Put the soy curls in warm water to soak for at least 10 minutes. Squeeze dry and set aside.
  2. Chop the peppers and mince the garlic. Using non-stick spray or oil, saute them for 2-3 minutes. Add the adobo sauce and orange juice and zest and bring to a simmer, uncovered.
  3. The liquid will cook away, and that's alright. Those soy curls will soak up so much of it! Keep everything in the pan for about 10 minutes, then stir in the cilantro and serve!
Adapted from Pinch of Yum
Adapted from Pinch of Yum
That Was Vegan? http://www.thatwasvegan.com/
{ 7 comments }

Easy Chickpea Basil Salad

Easy Chickpea Basil Salad | www.thatwasvegan.com

Greetings from the Rocky Mountains, where it is raining like a mutha! We need it of course, so I can’t complain. And when the sun finally does come out, everything is so green and lovely. I actually find the rain very cozy, when I’m inside. It’s when I have to commute in it with all those crazy drivers who apparently think to themselves “OMG! It’s raining! I need to slam on my brakes and go 4 mph!” that it starts to wear on me.

Anyhoozle, I have a super quick recipe for you today. I threw this together on Sunday afternoon and it made two lunches this week. Two healthy, delicious lunches, and it only took 10 minutes! It would also make a good side dish, and is perfect for those hot days when you really don’t wanna turn on your stove or oven!

The best part about this dish was that the basil and tomatoes came from my own little garden!


Easy Chickpea Basil Salad
Serves 2
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 can chickpeas
  2. 1 cup grape tomatoes
  3. 2 handfuls of basil leaves (20-25)
  4. 2 cloves garlic, minced
  5. 2 tablespoons balsamic vinegar
  6. S&P
Instructions
  1. Drain and rinse the chickpeas, put in a mixing bowl.Halve the tomatoes, and add those. Chop or chiffonade the basil leaves and add to the bowl along with the garlic and vinegar.
  2. Taste and add S&P as desired. Serve cold or warm!
Notes
  1. Serves 2 as a lunch, or 3-4 as a side.
Adapted from greenlitebites
Adapted from greenlitebites
That Was Vegan? http://www.thatwasvegan.com/
{ 7 comments }

Mini Quiche: Two Ways

Mini Quiche: Two Ways | www.thatwasvegan.com

Today I bring you the dish you didn’t even know you were craving: Vegan Mini Quiche! The reason I know you’ll love these more than you realize is because that’s what happened to me. My girl Lauren had her baby shower on Sunday and requested vegan quiche be on the menu. Honestly, the thought of quiche, vegan or not, has never gotten me excited, but who am I to stand between a pregnant lady and her food? Also, I love Lauren and was happy to help make her special day a little more delicious, so I made two kinds of quiche: Sweet Potato & Baby Kale (pictured above) and Broccoli & Cheddar!

I used this recipe from FatFree Vegan Kitchen as my starting point, and branched out from there. Lauren is kinda picky so I was limited in the veggies I could use (no mushrooms or anything red!), but I knew baby kale was a must because I have a ton of it growing in my backyard and it’s crazy good. The shredded sweet potatoes were originally added just for some color, but their flavor turned out great too.

Mini Quiche: Two Ways | www.thatwasvegan.com

I can’t actually remember if I ever had quiche made with eggs, so I can’t be all like “OMG! This tastes just like the original!” but I can tell you this: These were damn delicious. The tofu (thanks to the cornstarch) felt very much like cooked eggs, and the veggies and seasoning gave them that wonderful breakfast/brunch taste. I didn’t have any black salt, but if you add that it would be an even more authentic taste!

 Mini Quiche: Two Ways | www.thatwasvegan.com

 

Mini Quiche: Two Ways | www.thatwasvegan.com

The second batch was modeled after my Creamy Broccoli Cheese Soup, and used all the same seasonings! That one was my favorite, it was very decadent. Scroll down for both recipes and check back soon for some more variations. I’m thinking about something with coconut bacon… 


 

Baby Kale & Sweet Potato Mini Quiche
Yields 12
Baby kale and grated sweet potato make these perfect for your next brunch!
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Non-stick spray
  2. 1 cup baby kale, washed and chopped
  3. 1 cup grated sweet potato
  4. 1 green onion, sliced
  5. 1/2 teaspoon rosemary
  6. Pinch of S&P
  7. 1 12.3 oz package Lite Firm Mori-Nu Tofu, WELL DRAINED
  8. 1/4 cup unsweetened soy milk
  9. 1 tablespoon cornstarch
  10. 2 tablespoons nutritional yeast
  11. 1/4 teaspoon onion powder
  12. 1/8 teaspoon garlic powder
  13. 1/4 teaspoon turmeric
  14. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 375, and spray a 12-cup muffin pan with the non-stick spray. Set aside.
  2. Water saute the kale and sweet potato for 2-3 minutes. Add the green onion, rosemary and S&P, and continue to saute for another 2-3 minutes. Make sure there's no moisture left in the pan. Remove from heat and set aside, leaving it in the pan.
  3. Combine the rest of your ingredients in the food processor and pulse until completely smooth. Scrape back into the veggie mix, stir and taste. Add more salt if needed.
  4. Spoon into the muffin tins. Reduce the oven heat to 350 and bake until the tops are golden and fork tines poked into the quiche come out clean, 30-35 minutes. Serve hot, warm or cold.
Notes
  1. If you didn't do a great job draining the tofu, or there was a lot of moisture left in your veggies, the cooking time will need to be longer. Just keep an eye on them, and continue to add 5 minute increments to the oven timer!
Adapted from FatFree Vegan Kitchen
That Was Vegan? http://www.thatwasvegan.com/
Broccoli & Cheddar Mini Quiche
Yields 12
A quiche version of your favorite soup!?
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Non-stick spray
  2. 2 cups well-chopped broccoli
  3. 1/2 sweet onion, diced
  4. 1 teaspoon Italian seasoning
  5. Pinch of S&P
  6. 1 12.3 oz package Lite Firm Mori-Nu Tofu, WELL DRAINED
  7. 1/4 cup unsweetened soy milk
  8. 1 tablespoon cornstarch
  9. 1/2 cup Daiya cheddar shreds
  10. 1/4 teaspoon turmeric
  11. 1/4 teaspoon nutmeg
  12. 1/8 teaspoon garlic
  13. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 375, and spray a 12-cup muffin pan with non-stick spray. Set aside.
  2. Water saute the broccoli and onions for 4-5 minutes. Mix in the italian seasoning. Make sure the liquid is gone from the pan and remove from heat.
  3. Combine the rest of your ingredients in the food processor and pulse until nice and smooth. Scrape into the broccoli mix and stir. Taste and adjust seasonings as needed.
  4. Spoon into the muffin tins. Reduce the oven heat to 350 and bake until the tops are golden and fork tines poked into the quiche come out clean, 30-35 minutes. Serve hot, warm or cold.
Notes
  1. If you didn't do a great job draining the tofu, or there was a lot of moisture left in your veggies, the cooking time will need to be longer. Just keep an eye on them, and continue to add 5 minute increments to the oven timer!
Adapted from FatFree Vegan Kitchen
That Was Vegan? http://www.thatwasvegan.com/

{ 6 comments }

Love That Dirty Water

I did it. I survived the Green River, dirty water, snakes and all!

Love That Dirty Water | www.thatwasvegan.com

 Love That Dirty Water | www.thatwasvegan.com

Actually, we only saw one snake (and no Deliverance-type hillbillies), plus a deer, a fox, a handful of bunny rabbits, one river otter, and 14,726 turkey vultures. They were waiting for me to drink too much beer and fall out of the canoe, but luckily for me that didn’t happen.

The scenery was beautiful, and the sun was hot. And yes, the water was a bit dirty because of the monsoon the week before. Lots of sediment, but nothing you can do about that.

 Love That Dirty Water | www.thatwasvegan.com

So what is a 4-day canoe trip on the Green River in Utah like? Well, for me, it was a little like this:

Each day started shortly after sunrise with a simple breakfast, either instant oatmeal or a bagel with vegan cream cheese. This was followed by breaking down camp (2 tents, a big shade canopy, chairs, a table, the propane stove thingy, multiple coolers and tubs of food… and of course patrolling the beach for any wayward plastic cups!). Packing up always took longer than making camp the night before, but we were usually back on the water by 9.

The first beer usually got cracked open by 11 (at the latest), followed by lunch around noon or whenever we needed a break. We’d always stop for lunch at a nice sandy spot where we could swim a bit as well.  Lunch was, without fail, a Tofurky and Daiya cheese sandwich with mustard on whole grain bread, with an apple or a handful of oreos. Easy peasy.

Then, of course, a little meditation in the river with my beer ;)

 Love That Dirty Water | www.thatwasvegan.com

More beer after lunch along with a continual dipping of my hat and my shirt in the water to stay cool. I’m not sure what the temperature was where we were, but it was 105 in Moab so it had to have been close to that. More beer, maybe some Super Seedz, and we’d start looking for a camp spot around 3. My bottom was always so sore by then from sitting in that darn canoe! We’d set up the canopy first, along with the table (needed a place to mix some ice cold vodka drinks, of course!), and after that you couldn’t keep me out of the water.

Love That Dirty Water | www.thatwasvegan.com

At least not until dinner, that was. We brought a couple vegan dehydrated meals (Pad Thai, and Beans n’ Rice) which we used to supplement the REAL stars of the trip: My veggie foil packets! Before we left I just chopped up a bunch of veggies, seasoned them and added a bit of vegan butter, and wrapped them tight. We cooked them in the coals and it was perfect. Dessert was more vodka and oreos ;)

Love That Dirty Water | www.thatwasvegan.com

This was my first time sleeping in a tent since I was like 10, and I actually enjoyed it! We left the rain fly off because it was hot as f*ck, which meant every time I’d wake up during the night I could see the stars and hear the river, and it was just so relaxing.

There were no ugly views…

Love That Dirty Water | www.thatwasvegan.com

Love That Dirty Water | www.thatwasvegan.com

One of our favorite pastimes (besides saying “Hey, can you beer me?) was spotting shapes in the rocks. Do you see the frog?

Dirty Water, and Vegans are Not Annoying | www.thatwasvegan.com

This was perhaps the coolest thing we saw: A big ol’ group of friends with 4 canoes, all lashed together. While we were paddling our hineys off, these guys were just floating around under umbrellas and drinking whiskey!

Love That Dirty Water | www.thatwasvegan.com

Our biggest adventure of the trip? This sweet girl named Cara Biner (Get it!? Perfect name for a Moab dog!)

Dirty Water, and Vegans are Not Annoying | www.thatwasvegan.com

We spent Friday night in Moab before heading to the river, and we were walking across a parking lot on our way to happy hour when this old gal ran up to us. She had tags but wasn’t with anyone. We got her over to the cool shady grass and I called her Mama. Unfortunately, Mama was out of town and couldn’t get ahold of anyone to come pick her up, so she gave me her address and told me how I could sneak into her house, so we could put Miss Cara Biner back inside where she’d be cool and safe! A nice passerby gave us some string to use as a leash, and it was totally a happy ending.

So, would I do the river trip again? Yes. Just not for a while. Also next time I’d wait and do it in early September when it’s not so hot!

Love That Dirty Water | www.thatwasvegan.com

Related Posts Plugin for WordPress, Blogger...
{ 2 comments }