Happy New Year! Hello 2022!
Starting this new year with a new recipe. This is a favorite of mine that I’ve had tucked away for awhile when I started working busy hours. I loved how easy it was to heat up and eat with fresh avocado and fruit on the side. It allowed me to enjoy something delicious for a few days while knowing that I was packing in some amazing nutrients from a variety of vegetables. As someone who likes routine I find myself eating the same vegetables – broccoli, Napa cabbage, bok choy over and over again. I really enjoyed venturing out and trying to find different ways of eating vegetables I don’t typically eat in an interesting way. This quiche really emphasizes the different colors and textures unique to each variety. Another thing I love about this recipe is getting some turmeric and nutritional yeast for additional anti-inflammatory properties, B-12 and protein.
While none of us are vegan here, I love to try vegan recipes here and there. Veganuary is always a time that I hold dear to my heart especially after our veganuary challenge a year ago. I have to say it was hard! To help out our fellow vegans, here is a recipe that is easy and fun to eat. Highly recommend eating this with avocado and toasted bread!
You are also welcome to change up the vegetables add in others that you like. Our version here is my personal favorite after testing out a few variations. Other vegetables you can add:
- sweet potatoes chunks, potato
- cherry tomatoes
- fresh herbs (basil, dill)
- broccoli
- red onion
- ham, turkey, sausage (if you are not vegan)
- Cheese
Feel free to mix and match and add what you like and what you have on hand!
- 14 oz firm tofu, pressed
- ½ large red bell pepper, chopped (100g)
- 60 g spinach
- ½ medium zucchini, chopped (100g)
- 4 oz button mushrooms, chopped
- ¼ tsp turmeric
- 2 tbsp nutritional yeast
- 1 tbsp italian seasoning
- 1 tsp garlic powder
- 1 tsp salt
- black pepper
- Serve with avocado!
- Set tofu aside an press all the water out (20 mins).
- Roughly chop the mushrooms, bell pepper and zucchini. Add to a skillet and cook till soft. Add spinach and mix till wilted. Season with ½ tsp salt and black pepper.
- In a blender blend together tofu, turmeric, italian seasoning, nutritional yeast, garlic powder and ½ tsp salt + 2 tbsp water until smooth.
- Add ot the veggies and mix well.
- Line a cake pan or 8 x8 pan with parchment. Pour in the batter and spread until smooth on top.
- Bake for 30-40 mins at 350F.
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