Starting today on November 15 and ending next month on December 15, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for the next 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Today’s featured recipe is a super-easy, super-healthy and super-delicious vegan quiche recipe by lifestyle expert Lissa Coffey. Enjoy and share with others!
By Lissa Coffey, Coffeytalk.com
According to the Ayurvedic calendar, here in the Northern Hemisphere November through February is Vata season, when the weather is typically cold and dry. To balance Vata, it is best to eat warm, cooked foods. Vatas also crave creamy goodness, and it is particularly comforting at this time of year no matter what your dosha is!
I’m vegan… well, 99% vegan, I can’t pass up a good pastry every now and then! And I love a good quiche. That egg-y texture and cheese-y tang totally satisfies the taste buds and makes for a complete meal. Yet I struggled finding a quiche that that met my criteria of being vegan, and yet still yummy. So I made one up myself! As you do when you’re an ayurvedic vegan and a Vata to boot! Quiche is fantastic because it can be for breakfast, lunch or dinner. The leftovers are quickly reheated. Whether you have a crowd to feed, or it’s just you, it won’t last long! My non-vegan friends are always surprised that they have just gobbled up something that is totally good for them.
This recipe is super easy, and the results are truly delicious. Adapt for your own taste, and experiment with other veggies, too, just make sure you pre-cook them. I’ve used various cheese flavors, artichoke hearts, broccoli, fresh tomatoes, cut up vegan sausages, zucchini in different combinations – it’s all good. But my favorite is the spinach version, so I’m sharing it with you here. Happy Holidays, and Bon Appetit!
1 prepared pie crust (I like Marie Callender’s brand)
1 box Mori Nu Firm Silken Tofu (I use the Lite version)
1 bag fresh baby spinach (I get the kind you can microwave right in the bag for easy clean-up)
1/2- 1 Cup frozen peas, cooked
1 bag Veggie Shreds cheese, any flavor you like – or use Daiya cheese if you’re strictly vegan
1/2 cup Nutritional Yeast – this is not necessary, but it does add a lot of flavor so try it!
optional: sauteed garlic, onions, your favorite spices (nutmeg is good with spinach).
Preheat oven to 375 degrees.
After you cook the spinach, place it on a chopping board and chop it up.
In a large bowl, place the Mori Nu Tofu, and break it up with a fork.
Add the spinach, peas, cheese, nutritional yeast, and any additional flavorings.
Mix all together and pour into the frozen pie crust shell.
Bake on a baking sheet at 375 degrees for 50 minutes or until knife comes out clean when poked in the center of the quiche.
Let stand about 10 minutes before serving. Enjoy!
Lissa Coffey is a lifestyle and relationship expert and a frequent contributor to The Today Show and other national television shows. To learn more about her, visit coffeytalk.com
PHOTO (cc): Flickr / prideandvegudice