Recipes

2moms2twins

just wanted to share some NEW recipe  we got and tried and loved

Tofu-Broccoli Quiche

 Active time: 10 minutes Total time: 1 hour, 10 minutes

Ingredients  ? cup raw cashews,   16 ounces firm tofu, drained,  ? cup nutritional yeast (a yellow, powdered yeast available in bulk food bins)   2 tablespoons lemon juice

1 tablespoon olive oil,  1 clove garlic,  ? teaspoon salt,  2 heaping cups finely chopped broccoli florets, 2 scallions, chopped, 1 9-inch whole wheat pie shell

Directions

1. Preheat the oven to 350?.

2. In a food processor, add the cashews and process into very fine crumbs. Break the tofu into a few large pieces and add to the food processor and process until smooth. Add the nutritional yeast, lemon juice, olive oil, garlic, and salt and process again until combined. Transfer the mixture to a large bowl.

3. Fold the broccoli and scallions into the tofu mixture, then pour into the prepared pie shell. Use a spatula to smooth the top.

4. Bake for 45 to 50 minutes, or until the top of the quiche begins to brown. Allow to cool for at least 10 minutes before serving, or serve at room temperature.

Serves 6

Per serving: calories 305, fat 23 g, protein 17 g, carbohydrates 23 g, dietary fiber 7 g

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Indian Shepherd?s Pie    Active time: 30 minutes   Total time: 1 hour

Ingredients

• 2 pounds sweet potatoes, peeled and cubed into 1-inch cubes
• 1? cups water
• ? cup dry quinoa, rinsed and drained
• Olive oil cooking spray
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup canned chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 6 vegetarian sausage links, cooked according to package directions and cut into bite-size chunks (optional)
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 2 teaspoons coriander
• ? teaspoon salt
• Sugar, to taste (optional)
• 1 cup spinach, chopped
• ? cup dried cranberries
• 1 tablespoon vegan margarine (or butter)
• 2 tablespoons non-dairy milk
• ? teaspoon cinnamon

Directions

1. Preheat oven to 400?.
2. Bring a large pot of water to a boil and add sweet potatoes. Cover, reduce heat, and simmer for about 20 minutes.
3. Meanwhile, in a smaller pot, bring the water to a boil and add quinoa. Cover, reduce heat, and simmer for about 10 minutes.
4. In a large skillet sprayed with cooking spray, saut? onion, carrots, and chickpeas until vegetables are tender, about 6 minutes. Add garlic and briefly saut? for 1 minute. Add sausage (if using), broth, curry, coriander, and salt, and allow to simmer until the next step.
5. When quinoa has cooked for 10 minutes, add it to the pan with the vegetables and cook for an additional 2 to 3 minutes to allow the sauce to thicken and the grain to absorb some of the sauce.
6. Sweeten sauce to taste with sugar, if desired. Toss in spinach and cranberries and stir until combined.
7. When potatoes are fork tender, drain and add to a large bowl. Add margarine or butter, milk, and cinnamon, and whip until smooth and fluffy.
8. Spray a 2-quart casserole dish with cooking spray and add quinoa vegetable mixture to the dish. Top with the mashed squash and potatoes and spread to evenly cover the filling.
9. Bake uncovered for 25 to 30 minutes.

Serves 4

Per serving: 375 calories, fat 11 g, protein 18 g, carbohydrates 12 g, dietary fiber 12

 

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Kale, Sweet Potato, and Cheddar Bake

this was good but I was not crazy about the sweet potato on it or there was too much and it would bee good with gravy cuz its a bit on dry side.

Active time: 25 minutes  Total time: 70 minutes

Ingredients

• 2 tablespoons olive oil, divided, plus more for greasing the pan
• 12 cups kale (about 1 large bunch), tough ribs removed and leaves chopped
• 3 pounds (about 4 large) sweet potatos, sliced into ?-inch-thick rounds
• 1 cup whole wheat bread crumbs
• 3 tablespoons fresh thyme
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 3 cups cooked buckwheat, cooled
• 1 large egg, lightly beaten
• 2 1/2 cups shredded cheddar cheese

Directions

1. Preheat the oven to 375?. Lightly grease a 9-by-13-inch baking dish and bring a large pot of salted water to a boil.
2. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of the olive oil and add a pinch of salt. Use your fingers to massage the oil and salt into the kale leaves. Set aside for 5 to 10 minutes.
3. Add the sweet potatoes to the boiling water. Cook 3 to 4 minutes, or until just tender. Drain, rinse under cold water, and set aside.
4. In a medium bowl, mix the bread crumbs, thyme, garlic, and 1/2 teaspoon salt. Set aside.
5. In a large bowl, add the buckwheat and beaten egg. Mix well. Use a spatula to spread the buckwheat evenly into the bottom of the baking dish.
6. Top the buckwheat with a layer of sweet potato rounds and a pinch of salt. Add a layer of cheese, a layer of kale, and a layer of the bread crumb mixture. Repeat two more times to make three layers. Add any remaining sweet potatoes, then the remaining cheese and bread crumbs.
7. Cover with aluminium foil and bake for 30 minutes. Remove foil and bake 15 more minutes, or until cheese and bread crumbs on top are lightly browned. Allow to sit 5 minutes before slicing and serving.

Variation

Time-saver: Cook the buckwheat and sweet potato rounds up to 2 days ahead of time. you can also layer the entire casserole and refrigerate up to 8 hours before baking.