Vegan Green Quiche with Olive Crust

Vegan Green Quiche with Olive Crust

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INGREDIENTS

• 8 jumbo black olives, pitted
• 1/2 cup rolled oats
• 1/2 cup spelt flour
• 2 tablespoons nutritional yeast
• 1 tablespoon flax meal
• 1/2 teaspoon sea salt
• water
• 2 medium zucchini, sliced in ribbons
• 12 oz. firm tofu, crumbled
• 1/2 onion, chopped
• 1 shallot, thinly sliced
• 3 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 cup chopped frozen spinach (thawed and squeezed dry)
• 1/4 cup frozen peas
• 2 tablespoons flax meal (soaked in 2 tablespoons hot water)

DIRECTIONS

1. In a food processor, pulse oats until the consistency of flour. Remove to a medium bowl and mix with spelt, nutritional yeast, flax, and salt.
2. Place olives in the food processor and pulse until finely minced. Combine with dry mixture in the separate bowl.
3. Switch to a dough blade and place dry mixture in food processor. Pulse with water until dough forms a manageable ball. Wrap ball in plastic wrap and place in freezer.
4. When dough is cold enough to be manageable, roll out and place crust in an 8- or 9-inch pie plate. Bake at 400 degrees for 15 minutes.
5. Meanwhile, saute onion and shallot in some olive oil over medium-high heat until soft and golden. Combine this mixture and all remaining ingredients (excluding zucchini) in a medium bowl.
6. Fill crust with tofu mixture and layer zucchini ribbons over top. Spray with olive oil and sprinkle with sea salt.
7. Bake in a 350 degree oven for 30-35 minutes. To brown zucchini top, place under broiler for a few minutes.
8. Cool briefly and serve.

Rosemary Vegetables with Lentils and Beans

Rosemary Vegetables with Lentils and Beans

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INGREDIENTS

• 1 can diced tomatoes, drained
• 1 can black beans, rinsed and drained
• 1 can green beans, drained
• 2 handfuls dry green lentils
• 2 handfuls frozen peas
• 1 handful frozen corn
• chicken broth
• rosemary seasoning mix

DIRECTIONS

1. Mix tomatoes, black beans, and green beans together in a medium saucepan over medium heat. Bring to a simmer.
2. Add lentils and simmer covered over low heat until tender. Stir periodically. If too dry, add broth.
3. Stir in peas and corn. Season with rosemary mix. Serve.

Quinoa Vegetable Paella

Quinoa Vegetable Paella
Recipe courtesy of Fatfree Vegan Kitchen

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cup quinoa
• 1/4 teaspoon saffron, crushed
• 2 teaspoons Spanish smoked paprika
• 1/2 teaspoon ground cumin
• dash cayenne
• 1 14-ounce can diced tomatoes
• 1 red or yellow bell pepper, chopped
• 1 14-ounce can light red kidney beans, rinsed and drained
• 2 3/4 - 3 cups vegetable broth
• 2 medium zucchini, halved lengthwise and sliced
• 1 cup fresh or frozen peas
• 1 can artichoke hearts, rinsed and cut into quarters

DIRECTIONS

1. Put the quinoa into a large bowl. Cover with water and stir well to wash the grain. Pour off the water and then repeat the washing process. You may also put the quinoa into a fine mesh strainer and rinse thoroughly.
2. Sauté onion and garlic in a deep non-stick skillet with a little water until soft. Add the quinoa and saffron and cook, stirring, for another 2 minutes.
3. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.
4. After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done.
5. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes.
6. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.