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.

Winter White Burger

Winter White Burger

Recipe courtesy of Every Day with Rachael Ray

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INGREDIENTS

• 2 pounds ground turkey breast
• 4 scallions, white parts only, finely chopped
• 2 tablespoons Dijon mustard
• Grated peel and juice of 1 lemon
• 1 tablespoon chopped fresh thyme
• Salt and pepper
• 1 ripe bartlett pear, cut lengthwise into 8 slices
• 1/2 cup dry white wine
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 cups shredded sharp white cheddar cheese
• 4 tablespoons hot pepper jelly or jalapeño jelly
• 4 extra-large english muffins, split and toasted

DIRECTIONS

1. In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.
2. In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
3. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.
4. Spread 1 tablespoon hot pepper jelly on each english muffin bottom; top with a patty and an english muffin top.