Tag Archives: Nutrition

Vegan Brunchapalooza: Hashbrown Tartlets and Cheesy Herb Drop Biscuits

5 Jul

Brunch is served!

Brunch is served!

Allow me to introduce you to what may just become your new favorite way to start the day at noon: hashbrown tartlets and cheesy herb drop biscuits.

Although “tartlet” may hold some dessert-y connotations, versus the obviously eggy “quiche,” I went with it for three reasons:

  1. It sounds adorable.
  2. It reminds me of one of my all-time favorite TV shows, “Friends.” (For those of you who don’t recall, Jon Lovitz guest-starred in an early episode and wore the word out in a very humorous fashion. Video below for your viewing pleasure).
  3. Whateva whateva. I do what I want.
Click for (hilarious) vodeo.

Remember when Jon Lovitz was Monica’s stoned almost-employer?

Anyhoo, the cool thing about these crustless mini quiches tartlets is that they’re very customizable. You can throw in any veggies, herbs or faux meats you have sitting around. My favorites so far are the fresh chopped dill and mushrooms version, the veggie sausage, red onions and spinach combo (below) and the green pepper and soyrizo version pictured above. You could also add a little Daiya or Teese for some extra cheesetastic oomph.

Hashbrown Tartlets
Serves six (use six half-cup ramekins or one 9″ pie dish)

Ingredients
  • 1 pound extra firm tofu, drained and pressed
  • 2 large potatoes, shredded
  • 1/4 small red onion, diced
  • 14 oz. veggie sausage (I used Gimme Lean)
  • 1 cup fresh spinach, chopped
  • 2 Tbsp olive oil
  • 2-3 Tbsps almond milk
  • 1/4 cup nutritional yeast
  • 1 Tbsp dried dill (or 1 tsp fresh, chopped)
  • 1 Tbsp dried parsley (or 1 tsp fresh, chopped)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black salt
  • 1/2 tsp sea salt
  • 1 tsp ground black pepper
  • 1/4 tsp turmeric
Tartlet time!
  1. Preheat your oven to 350 degrees and grease your ramekins (or 9″ pie dish).
  2. Heat the oil in a skillet over medium heat.
  3. Break up the veggie sausage into the skillet, add in the red onions, and cook until the sausage is browned and the onions are soft. Remove from heat.
  4. To make your eggy casserole base, start by taking the drained tofu for a spin in a blender or food processor until it’s broken up into small crumbles.
  5. Start slowly pouring the almond milk into the liquid feeder, until the mixture is the consistency of frosting.
  6. Add in the nutritional yeast, salts, herbs and spices, and pulse a few times until it’s all combined.
  7. Dump the lot into a large mixing bowl, and add in the sausage and onions, shredded potatoes and spinach.
  8. Once the mixture is well combined, scoop equal portions into your ramekins and smooth the tops with a spatula.
  9. Place the ramekins on a foil-lined cookie sheet and bake uncovered for 35 to 40 minutes. 45 to 50 if you’re using a pie plate.
  10. Let the tartlets cool for before serving.

Cheesy Herb Drop Biscuits
Serves 8

Ingredients

  • 2/3 cup whole wheat pastry flour
  • 1 cup all purpose, unbleached white flour
  • 1 Tbsp aluminum-free baking powder
  • 1 tsp sea salt
  • 1/3 cup vegan butter, melted (or vegetable oil)
  • 2/3 cup unsweetened almond milk
  • 1 Tbsp dried dill
  • 1 Tbsp dried parsley
  • 1 Tbsp nutritional yeast

Drop it like it’s hot!

  1. Preheat the oven to 475 degrees and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the dry ingredients and whisk together.
  3. Combine the melted butter (or oil) and milk in a separate little bowl, then slowly stir into the flour mixture until just combined. Be sure not to over mix, as your biscuits won’t be as fluffy! Don’t worry, the dough is supposed to be super sticky.
  4. Space eight little equally sized lumps of dough onto the cookie sheet and bake at 475 for 10 minutes, then lower the temperature to 400 and bake for another five minutes (until the biscuits are starting to brown on top).
  5. That’s it. Eat up!

The One with The Bonus Recipe: Spareparts Breakfast Sammy

The day after your successful brunchapalooza (or later that day), just slice a biscuit in half and top it with a half tarlet popped out of a ramekin. You can also freeze them and heat them up later (thaw then wrap them in foil and bake at 350 for 10 to 15 minutes).

Bon appetit!

Portland Observed. And Quinoa with Roasted Garlic, Asparagus, Kale and Tomatos

7 Jun

So much yum, yet so few calories!

So much yum, yet so few calories!

Happy Friday, kids! Today I have for you a delectable quinoa treat that recently arose from my imagination (and need to go through a bunch of asparagus and kale before leaving town for the beach this weekend. Hooray!).

It’s full of veggie goodness, quick to prepare, reheats very well, and has a somehow buttery flavor while still managing to be low in calories and good for you. You’re welcome.

But before I get to the recipe fun, I have to share two things: the wonder that is asparagus, and some observations about PDX.

First, did you know that in addition to being jam packed with vitamins and minerals and all that jazz, asparagus may help slow the aging process, even keeping your brain from deteriorating into Grandpa Simpson-dom, as well as fight a bunch of cancers? Yup. It’s true. Plus, it like tastes good and stuff.

Second, I went on a run down my new street in my new town yesterday and noticed some things about Portland: people still sit on their front porches and talk to each other because, even thought it’s 84 degrees, no one believes in air conditioning. There is such a thing as a naked bike ride here, and a “Fascist Architecture Tour.” Portlanders have replaced their front yards with vegetable and herb gardens. This town may have the highest dreadlocks-per-capita ratio in the United States. I’m looking into it. In Portland, people wave to you on the street — people you don’t even know. Some of them will even flash you the peace sign. And grown men ride skateboards here. Like, a lot of them.

You should come visit.

And now, fooooooooood!

Quinoa with Roasted Garlic, Asparagus, Kale and Tomatos

Ingredients

  • 6 cloves garlic, stripped
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped red onion
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup uncooked quinoa, rinsed and drained (if you have a fine mesh strainer, that’d work best)
  • 1 tablespoon apple-cider vinegar (or a dry white wine or perhaps cooking sherry if you have it)
  • 1 cup vegetable broth
  • 1/2 cup chopped kale leaves (you could also use spinach)
  • 4 cherry tomatoes, quartered and de-seeded
  • 8 stalks of asparagus
  • 1 tablespoon vegan Parmesan cheese

Get Cookin’

  1. Preheat your oven to 350 degrees.
  2. Wrap up the garlic in tinfoil and then bake for a half an hour.
  3. Pulse the roasted garlic in a food processor until it’s gooey.
  4. Heat the olive oil in a saucepan over medium heat. Add the onions and red pepper to the pan and cook one minute.
  5. Now add the quinoa to pan and cook another two minutes, stirring constantly.
  6. Add the vinegar, and cook until the liquid is absorbed, keep stirring the whole time.
  7. Add the broth and bring the whole mixture to a boil, then cover, reduce heat, and simmer 7 minutes.
  8. Add four of the asparagus spears, chopped into bite-size pieces, to the pan, and recover. Simmer the lot for another 7 minutes or until all the liquid is absorbed.
  9. Move the pan off the burner, and stir in the garlic, kale, tomato, and cheeze.
  10. Spray the other four asparagus spears with some olive oil cooking spray and throw them on the grill, in a pan or on your George Foreman (like me) until they have grill marks. Serve these alongside the main dish.
  11. Plate your creation and eat it up! It’s delicious!

This should serve four. Or it will serve just one person four times if her boyfriend refuses to try it.

Anyhoo… I also crunched the nutritional numbers for you guys (okay, I also may have done it for my own benefit, as I’m back on the MyFitnessPal bandwagon):

Nutritional Information

Calories 134.2 Total Fat 4.9g Cholesterol 0mg Total Carbohydrates 34.2g Fiber 2.7g Sugars 0g Protein 3.8g Vitamin A 25.8% Vitamin C 19.8% Calcium 9.4% Iron 10.4%

Bon appetit!

Two Busy Brunettes

two brunette sisters busy with crafting, cooking, teaching, reading and living

Milking Almonds

100% plantbased food 4 life

A Veganable Feast

My personal answer to the question, "Vegan? Really?? But what do you eat?!" ********************************************* Follow me on facebook at https://www.facebook.com/AVeganableFeast

What's Your Healthy

FEEL YOUR BEST

meatyveganblog.wordpress.com/

Preorder the skeptical vegan! Theskepticalvegan.com

Better Bites

My experiments in healthy eating, cooking, and living

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

Awesome Åshild

Did You Do A "Something Every Day" Today?

Gabriel Lucatero

Fiction Writer, Illegal Immigrant

aroneousaaron

Adventures in mommism, veganism and other isms!

amythevegan

I'm smarter than a 3rd grader but no one will believe me.

cancer killing recipe

Just another WordPress.com site

FlexibleVegan

Fast, Easy and Healthy! It can't get easier than this.

Awesome. Vegan. Blog.

Dedicated to health and wellness!

%d bloggers like this: