Sun-Dried Tomato, Mushroom, and Spinach Tofu Quiche from Angela Liddon

I found a spare moment that I could try to slip in a short post. Well, not really. I am sure there are at least ten other things I should be doing right now. But moms are usually famous for thinking/feeling that way all of the time!

Experimenting or trying new recipes has been failing for me recently, and more and more I am having to stick with the tried and true so that my family has a good dinner to come home to. But I saw this recipe on www.ohsheglows.com on Monday and I couldn't resist trying it out. Honestly, Tofu Quiche does not sound like it would turn out.

But it was fabulous. My children even loved it, mushrooms and all.

I am still struggling with a lot of food aversions through this pregnancy, and now that I only have six weeks left until the baby is born, there isn't a lot of room left in my tummy for food...so eating isn't a lot of fun. So while my cravings are few and far between, I truly crave this dish.

I wish I had doubled the recipe, and next time I make it (next week maybe?) I probably will double it.

The only thing I changed and would change further, is the moisture in the crust. I added more olive oil and should have added more water, because the crust was a tad dry and too crumbly, although it really was still very delicious. I used olive oil and it gave the crust such a lovely Italian flavor.

Oh, and P.S. I am no longer a staunch oil free cook. I have found it too inhibiting and I figure that adding a tad of olive or coconut oil to certain dishes that would otherwise completely not turn out, is better than quitting being a whole foodist altogether. In other words, I found 100% oil free cooking for a family with small children to be unrealistic long term.

I did not take a picture before we happily ate it all, but if you go to Angela's site she has some lovely pictures that she took. Part of the reason for this blog is not to just try to create original recipes, but also to share with you some recipes that have worked well for us that are created by other chefs that inspire me. This is one of those meals!

Angela mentions on her blog that this quiche would be good for any meal: breakfast, lunch, or dinner. I found the crust to be especially dry as leftovers, but I did not reheat it the way she suggests in her note.

I hope you get a chance to try it, and I hope it works out for you as well as it did for me and my family!

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche
Directly from Angela Liddon's Website: www.ohsheglows.com (click the link for a printable version from Angela)

Vegan, gluten-free, sugar-free
By Angela Liddon

Sun dried Tomato, Mushroom, and Spinach Tofu Quiche

Note from Angela: This delicious, nutrient-packed tofu quiche is adapted from The Sprouted Kitchen Cookbook. Thanks to Ashley for reminding me to make it! It was my first time making a tofu quiche and it really surprised us with how amazing it turned out! Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. I've made this a few different ways simply by changing up the vegetables used. One version used asparagus (1 cup diced) and broccoli (1.5 cups diced), which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F.

YIELD 8
PREP TIME 30 MINUTES
COOK TIME 50 MINUTES

Ingredients:

FOR THE CRUST:

1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil (I had to add 2 tablespoons, and I used olive oil)
1-1.5 tbsp water, as needed (I would probably add 2-3 tablespoons of water)

FOR THE QUICHE:

1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

Directions:

Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.

Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.

For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.

Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.

Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.

Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.

Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Soy-Glazed Soba with Crispy Tofu & Vegetables

Thank you for all of the lovely comments about experiences with morning sickness and my crazy theories. You all had some very interesting insights and different perspectives that are quite thought-provoking. I love a "good think." I also appreciate the kind way in which you welcomed my news. I was actually quite nervous to share because the world is getting to be less and less friendly to "large" families, or women who choose to have more than two children. Some of my friends who have 5-6 children get a lot of negative feedback from onlookers. On one occasion, a good friend of mine and I were out eating lunch together with all six of our kids combined, and we got asked if we ran a daycare. Ha! In a way, I guess we do!...So, thank you for your kindness.

Yesterday I felt like I got hit by a bus. My eyes were glued shut from some kind of bug I got, and I basically just slept all day. I was worried that after sleeping all day that I wouldn't be able to sleep last night. Wrong. I zonked out at about 9:00 p.m. and faintly remember Paul asking me if I was now going to sleep.

I am so glad that yesterday is over. I told Paul that it felt like I was in a nightmare from the Twilight Zone. Some sort of cold or bug, affecting my eyes and dropping my energy levels to below zero on top of morning sickness was just that. A nightmare.

Anywho. I am sure you didn't come here to hear a sob story about moi. That's not why I am writing today, either. Today I feel like a super-star...relatively...and I really wanted to share a good recipe with you. I don't have a ton of time, because any day that I feel like a super-star I think I should be cleaning my house and doing laundry. Not cooking...yet.

Actually, I did make this French Toast from my site.



Oh, wow. If you haven't tried it yet, with maple syrup...if you were ever a French Toast lover as a kid, I recommend this stuff. My family has to double the recipe! All other vegan french toast recipes I have tried are soggy and gross. To me and my little buddy Samuel, this french toast is perfection.

This is the recipe I really want to share today. Total winner with the whole family.

It reminded me of one of those big, giant "panda bowls" you can get at Asian restaurants.



A few weeks ago, I was short on time for dinner and I didn't want a labor-intensive recipe...I think that's how some of my best recipes usually start...It took less than 30 minutes to prepare, including the marinating time for the tofu. Which means it qualifies for our VEGAN FAST FOOD series. Yay!

Whenever I make a new dish I always wait for that one magical, approving line from Paul, "It's a keeper!" And this dish most lovingly received that stamp of approval from him. If I don't hear that line, the meal is kicked. Once and for all. He's a pretty good judge on food, so I never take his feedback lightly, and he always tells the truth to me -- straight.

While preparing dinner, I was nervous about adding asparagus. Essie was nervous about unusually "brown noodles." But as soon as Essie took a big bite, she started chowing down her entire bowl.

Soba noodles add a different and enjoyable texture that I have not experienced before in a noodle dish. They soak up flavors and help the whole dish, vegetables and tofu included, just kind of meld together.

There were no screamingly predominant flavors; just a nice, mellow, Asian noodle dish with rich undertones from the soy sauce that my whole family loved. Kids don't like predominant flavors, I have discovered, and so this meal was so perfectly meant for kids and adults.

As I mentioned before, everything melds together very well, and Essie even ate the asparagus.

There are 4 main components, that all come together quickly.

1) Soba noodles
2) Lightly steamed vegetables
3) Marinated and crisped tofu
4) A great Soy-based sauce thickened and seasoned well



I know it looks super vegetable-y...but you really don't need to be scared of that. This was actually my bowl, and Essie loved the pasta so much that I had taken some of my pasta out and given it to her.

Because...the entire pot of pasta had been completely consumed! So my bowl was predominantly vegetables. Feel free to reduce the amount of vegetables included the first time around if you are not sure your kids will eat it. Or you could increase the amount of soba noodles added (you may need to make more sauce if you do that). But you may be surprised. You may be very happily surprised that you have a dish in which your children will eat green things!

I found Soba noodles at Whole Foods Market, but I have also seen them at Sprouts.


SOY-GLAZED SOBA WITH CRISPY TOFU AND VEGETABLES
From Mary McDougall's Recipes in, "The Starch Solution."

Use whatever seasonal vegetables you enjoy with these flavorful buckwheat noodles paired with marinated tofu that has been sautéed until crispy and tossed with a flavorful Asian-style sauce. I replaced the snow peas with two small zucchini, cut in half, then coined and cooked in the same pot as the asparagus.

PREP: 30 MINUTES | COOK: 20 MINUTES • SERVES 3 TO 4

Ingredients:

¼ cup regular or reduced-sodium soy sauce, plus more for coating noodles
1½ tablespoons agave nectar
Dash of sesame oil
1 package (10 ounces) extra-firm tofu, drained and cut into ½″ cubes
1 pound asparagus, trimmed and cut into 1″ pieces
1½ cups snow peas, trimmed (or two small zucchini, or other favorite vegetable, cut in half and coined)
1 package (about 9.5 ounces) soba (buckwheat noodles)
Dash of soy sauce
1 tablespoon mirin (I just used additional rice wine vinegar...I don't cook with alcohols)
½ tablespoon rice wine vinegar
1 clove garlic, crushed or minced
2 teaspoons cornstarch
Dash of sesame oil or chili oil (optional)
Pinch of crushed red pepper (optional, I added 1-2 teaspoons of red chili paste instead, Sambal Oelek)
Sriracha hot sauce (optional)

Directions:

In a medium bowl, stir together the soy sauce, agave nectar, and sesame oil. Add the tofu and stir gently to coat. Let stand for 10 minutes, stirring occasionally.

Heat a large nonstick skillet over medium heat. Use a slotted spoon to transfer the tofu cubes to the skillet and sauté, turning occasionally with a spatula, until the tofu browns on all sides. Reserve the marinade. Remove the skillet from the heat and set it aside.

Bring a large pot of water to a boil. Add the asparagus and snow peas (or zucchini) and cook for 4-6 minutes, depending on how soft you want your vegetables. Drain the vegetables in a colander, and transfer the vegetables to the pan of tofu. Bring a second pot of water to a boil and add the soba noodles. Cook until tender, 4 to 5 minutes. Drain and transfer the noodles to a large bowl and add the tofu and vegetables to the bowl.

Splash noodles and vegetables with a dash of soy sauce and toss to mix. Transfer the remaining tofu marinade to a saucepan and stir in the mirin, vinegar, and garlic, and optional sambal oelek. In a small bowl, stir the cornstarch with 1 tablespoon of cold water until smooth, then add to the saucepan. Slowly bring the mixture to a boil, stirring constantly. Cook until the sauce thickens, 1 to 2 minutes. Stir in the oil and crushed red pepper (omit crushed red pepper if you used sambal oelek, otherwise it will get too spicy) , if you are using them. Pour the sauce over the noodles and stir gently to mix and coat everything evenly. Serve warm or at room temperature, with Sriracha hot sauce and Soy sauce on the side, if desired.

Pizza Foccacia and The Story of How My Fridge Died

My dear friends. I have wanted to write all week.

Rewind to Monday.

I peeked in the fridge, as we are all apt to do, and found that everything in my freezer was melting. Ice was turning into water, my frozen bananas were no longer white and pretty, but brown and mushy. Something was not right.

The temperature in the fridge was 50 degrees F (supposed to be 38 F) and the temp in the freezer was 38 degrees F (supposed to be 0 degrees F). Everything was much too hot, hot, hot.

Seeing the abnormal temperature, I called our repair-woman to have a look at it, thinking that simply the refrigerator needed to be reset. After an hour or so of working with, taking apart, hot-wiring, and looking at my fridge, the diagnosis was in.

My fridge was dead.

I was shocked. I did not expect a five year old fridge to die. My parents' fridges have all lasted what seemed like 20 years!

My beautiful, $1,800 dream fridge that Paul saved and saved to buy me as a gift five years ago when we first moved into this house. He had been saving that money for other important things...like our future, or our children's future... Instead, he plopped down a lot of money to get me new appliances.

He saw me struggle. No dishwasher. The worst stove on the planet that was 20 years old and had only two settings: simmer, and scorch. A broken trash compactor, and a 20 year old, tiny fridge.

It didn't really sink in at first. Until Paul and I went fridge shopping and saw that the same type of fridge now cost $2,400, plus tax and delivery. Ouch.

Major ouch.

We went home feeling sick. Woke up feeling even worse. How can we possibly feel good about spending that much money on a fridge? Paul pointed out that the amount is the same as the cost of a car! When we bought the fridge in the first place, we thought we would have it for a very long time and therefore had justified the purchase.

And it didn't help that we were now having to throw everything in the fridge away.

It felt like we were camping in our house. Only worse.

My kitchen became dysfunctional.

Fridge food all over the counters, fridge parts strewn everywhere.

It doesn't seem like something as simple as not having a fridge would bring life to a screeching halt. But when you are eating mostly plants? When you thrive on a lot of raw food, and cooked veg?

I boxed up all of our food.

Something I am really grateful for is the cold. Outside. Right now. I am so glad that it is winter time and that our great outdoors can act as a pseudo-fridge until we can figure out what to do.

Paul put it outside.

We went fridge shopping again yesterday and came home hungry and tired. It's been well over a week since I have done any grocery shopping, and so our options seamed meager under the circumstances.

I needed something easy.

At first, I was convinced I would make my easy Calzones that my kids love. Despite how easy the filling is to make (as fast as a green smoothie in the blender) I couldn't bring myself to do it. Not to mention I couldn't find all the ingredients in my messy kitchen.

And so I dreamed. Of something even easier.

Pizza Focaccia.

My bread machine did all the work. I broke all the rules. And used Extra Virgin Olive Oil.

This is the kind of recipe you make if your kitchen is all torn apart.

The kind of recipe you prepare when you can't think straight, and you really don't want to hear any complaints from your kids about food.

The kind of food you eat when you are low on produce and you just need some comfort.

The rosemary, basil, and olive oil took me to The Olive Garden.

Right where I needed to be.



Pizza Focaccia (with a Gluten Free option)
Inspired by, and Adapted from, Eat, Drink and Be Vegan

Makes 4-5 servings as a side bread for a meal.

Note from Dreena: Fresh rosemary really gives this pizza a wonderful taste and aroma. If fresh rosemary is not available, you can substitute with 3/4-1 tsp dried rosemary, coarsely chopped, or crushed between your fingers.

Note from Ashlee: Many fellow moms have mentioned to me that when going plant-based, pizza becomes difficult for kids. I really recommend this easy, tasty option.

You can make whole grain, homemade pizza dough, or purchase it pre-made from the store to make this meal even easier. I was able to serve this with marinara for dipping, (which I did not use with my bread because I savored the taste without it!) with a large salad, oil free dressing, and a lot of cut fruit and pomegranate juice for my kids. They loved the bread. Toppings can easily be tailored to whatever you or your children prefer to eat. Chopped bell peppers, fresh pineapple chunks, black beans, green chile, olives, red onion, spinach, basil, etc.

Just make sure you add the rosemary, basil, salt, pepper and olive oil because that is where the flavor really pops. Be careful not to overload the bread with too much veg, or it will become soggy and the rosemary will taste less pronounced. I recommend you keep it simple the first time around you make it, and really focus on the fresh herbs and seasonings.

TO MAKE THIS GF: Bob's Red Mill brand carries a gluten free pizza crust flour mix that is easy to make by following the directions. Also, I have seen pre-made Gluten Free pizza dough in the freezer section at Whole Foods Market and Sprouts.

Ingredients:

1 whole wheat pizza dough (I used the dough recipe from my Calzones, see below)
1 tablespoon extra virgin olive oil
1 1/4 to 1 1/2 teaspoons fresh rosemary (or use 3/4 to 1 tsp. dried rosemary, coarsely chopped)
1/3-1/4 teaspoon sea salt, to taste (I used 1/3 tsp)
Freshly ground black pepper to taste (I used fresh ground Rainbow Peppercorns)
1/2-1 tablespoon extra virgin olive oil
1/4 cup fresh basil, julienned, or chopped
Optional additional toppings we enjoyed:
Black olives, chopped, about 1/3 cup
Red onions, chopped, about 1/3 cup

Chopped green chile, or roasted red pepper flakes sprinkled on top could really add some heat if that's what you like! I have not yet tried the green chile, and it may compete with rosemary too much for flavor, or be soggy. But it is an idea. See my note above for other topping ideas.

Directions:

Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. Using a pastry brush, spread 1 tbsp oil over top of shell, then sprinkle on rosemary, salt, and pepper, and lightly sprinkle with any additional toppings of your choice. Bake for 9-13 minutes (mine baked in about 13 minutes), until edges are golden. (If using a frozen pizza shell, you will need to bake for another 3-5 minutes.) Remove from oven and drizzle 1/2-1 tbsp oil over the hot bread, then sprinkle on basil. Cut into slices or wedges.

Serve with a large salad and fresh cut fruit. I also made additional toppings available for my son who loves olives.


Pizza Dough for Bread Makers
(makes 2 lb size)

Ingredients:

1 1/2 cups warm water
2 TBSP olive oil
2 tsp. salt
1 and 3/4 cups unbleached, all purpose flour
2 cups white whole wheat flour, or sprouted whole wheat flour (found mine at Whole Foods Market)
3 tsp. sugar
1 tablespoon gluten flour (optional, helps the dough to rise and be fluffier)
2 tsp. yeast

Combine all ingredients in your bread-maker, in the order listed. Set the bread-maker to the "Pizza Dough" setting (about 55 minutes) and push start.




**********

Robyn Openshaw of Green Smoothie Girl mentions in her healthy book that Foccacia served with a large salad is one of her and her children's favorite meals to have for dinner. Somehow this makes me feel a whole lot more confident in serving this meal.

Other foods we've been enjoying that are easy in this time of chaos:

Rice Pudding
Bok Choy Saute (yes, again!)
Light and Tender Waffles (none of the ingredients need refrigerated!)
Seasoned Quinoa, a modified version that I need to update

Family Friendly Calzones...Or Pizza Pockets?

Cheesy. Creamy. Popping with flavor and pizza zang (my new word). Stuffed with healthy ingredients. The flavors meld together with warm pizza crust and marinara sauce.

It's been over three months, I am sure, since you asked me to make perfect these.

I've been thinking of your request, on and off, the whole time.

At first, it didn't seem like a difficult task. I had a basic recipe on hand that I had used for Calzones before.

But then.

I got to work on it.

And I realized I needed to rethink the recipe. The one I had on hand was good, but I felt that it was really not good enough. I wanted my kids to love it. Your kids to love it.

I basically, really, just wanna' see it gobbled up.

You've waited a long time. Never complained. Many times your comments, compliments, and encouragement have kept me going. You are a wonderful friend.

I know the challenges you face with trying to get your kids and hubby to really love eating plant based. Ah. Don't we all face some level of this challenge? Trying to get our families to enjoy eating healthier foods?

So I didn't take your request lightly. These Calzones needed to meet some high standards. I poured over books, brainstormed, consulted with other cooks.

Then I made a list of standards that these little Pizza Pockets had to live up to.

* Made with everyday, recognizable ingredients
* Kid-approved (and LOVED!)
* Nutrient dense (chock-full of healthy stuff)
* And still taste good
* No tofu (really? Tofu in my pizza? No thanks)
* Suitable for guests
* Easy (not an all day experience...or so-called, "labor of love")
* Only 2 or 3 main steps
* Variation-friendly (I provide a list of sauteed veg that would taste great as an add-in, or variation for toppings for the filling)

The standard of "No tofu" turned out to be a big deal. Most of my favorite cookbooks had recipes for Calzones, but inevitably, all of them used tofu as the main ingredient; throwing in a bit of spinach here and there for variety.

I just can't imagine handing an omnivore a tofu stuffed calzone, or even putting one in front of myself, and expecting myself or my lovely omnivore guest to want to eat said calzone. I like variations on tofu...but in my pizza???

And so. I have not forgotten you.

In fact, as soon as the right idea finally came to me yesterday, I was so excited I had all kinds of butterflies in my stomach. I was finally going to deliver what I had promised. I cannot tell you how badly I have wanted this moment to come.

Easy, home-made, pizza pocket goodness.

Have I told you lately? How much I care?

Because you and your friendship are SO. SO. WORTH IT!

The crust can be homemade, made in a bread maker, or store-bought. The marinara, or pizza sauce, likewise can also be homemade or store-bought. I use store-bought for ease and simplicity.

The filling takes as little time as it takes to put together a green smoothie.

With similar steps, and a short baking time. It contains 2 cups of artichoke hearts, and 2 cups of spinach. 3/4 cup of cashews, blended with lemon juice and seasonings make up the cheesy part of the recipe.

I will first show pictures, with detailed instructions and tips, and then show the posted recipe with the same detailed instructions below, for ease of keeping the information all together so that it can be copied, pasted, and printed. (I wish I had printable recipes option!)

The three main steps?

1.) Make pizza dough
2.) Make Creamy Artichoke Spinach Filling/Dip
3.) Put it all together and bake in the oven for 12-15 minutes, at 500 degrees.

Let's get started!

Assembling your Plant Infused Calzone:

When pizza dough is complete/ready, divide in half evenly. Rolling out only half of it at a time. Make sure to flour the surface so the dough doesn't stick.

After rolling/spreading it out into a smooth circle, I cut mine with a knife, on a smooth surface (my cutting board), into four equal parts.

Spread with marinara (or pizza sauce). I use Prego brand; use your favorite, or home-made.

Keep the sauce toward the center of the crust. You want dry edges so that they will fold and pinch together to seal the pockets/calzones.

Then, put about 3-4 tablespoons of pre-baked spinach artichoke filling on each calzone, again keeping it toward the center so that you have dry edges.

At this point, I would recommend adding in extra vegetables on top of the filling for the veg loving people in your life!

Some VEG Toppings that I think would work well:

* Sauteed, sliced mushrooms
* Sauteed, thinly sliced red onions
* Sauteed, thinly sliced red bell peppers
* Samuel loves black Olives, chopped or sliced
* Essie loves black beans in her pizza
* Roasted Green Chile...maybe? Sprinkled on top?
* Additional steamed, or sauteed, chopped spinach

Fold each calzone in half, bringing the two, straight matching edges together.

Then fold the matched edges; the bottom edge over the top edge, pinching the edges together at the same time, so it looks like this.

Just a tip: pinch really hard. That way it stays together. It's actually okay if it splits open a bit during cooking.

After the pocket is sealed, press gently down on the filling so that it fills up all spaces inside the pocket; evenly distributing the filling for savory, cheesy goodness in every bite.

With a spatula, and your hands, carefully transfer the folded, sealed calzones to a lightly oiled or nonstick baking sheet. You could probably also use parchment paper as a nonstick surface.

Repeat with the other half of the pizza dough.

Bake in a 500 degree pre-heated oven, for 12-15 minutes, until golden in color. Remove from oven, and optionally brush the tops with nondairy butter. Let cool for about 10 minutes.

SERVE, WITH A SIDE OF extra MARINARA SAUCE FOR DIPPING/DUNKING!

Spinach Artichoke Calzones
Modifications by Ashlee Crozier

Don't be frightened by the detailed instructions!

These are really, really easy, and quick to make. Especially if you have pre-made pizza dough, which, I do not frown upon.

Hey, make life easier.

Nor do I frown upon the use of store-bought marinara sauce. (I don't provide a recipe for marinara sauce, but you will need some for this recipe).


Pizza Dough for Bread Makers
(makes 2 lb size)

Ingredients:

1 1/2 cups warm water
2 TBSP olive oil
2 tsp. salt
2 cups unbleached, all purpose flour
2 cups, scantly measured, white whole wheat flour
3 tsp. sugar
1 tablespoon gluten flour (optional, helps the dough to rise and be fluffier)
2 tsp. yeast

Combine all ingredients in your bread-maker, in the order listed. Set the bread-maker to the "Pizza Dough" setting (about 55 minutes) and push start.


Creamy Artichoke Spinach Dip
By Dreena Burton

A delicious, dairy-free artichoke and spinach dip made without any cream or cheese substitutes, and also without any oil.

Note from Ashlee: My kids love this as their filling for calzones, or as a dip. Either way, they gobble it up.

Ingredients

(serves 5-6)

3/4 cup raw cashews (unsoaked)
3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
2 1/2 - 3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic (use less/more to taste)
3/4 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves (I used frozen, heaping 2 cups, to get in more spinach)

Instructions

Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth. (If using Blendtec (purrrrr) or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes.

Remove and say ‘ahhhh’.

Assembling your Calzones:

Make Pizza Dough. While the dough is rising, prepare and bake Creamy Spinach and Artichoke Filling/Dip.

When dough is complete, divide in half evenly. Rolling out only half of it at a time, be sure to flour the surface so the dough doesn't stick.

I cut mine with a knife, on a smooth surface (my cutting board), into four equal parts. Spread with marinara (or pizza sauce); about 2-3 tablespoons of sauce for each calzone. I use Prego brand; use your favorite, or home-made. Keep the sauce toward the center of the crust. You want dry edges so that they will fold and pinch together to seal the pockets/calzones.

Then, put about 3-4 tablespoons (you can experiment with different amounts, to find what works for you) of pre-baked spinach artichoke filling on each calzone, again keeping it toward the center so that you have dry edges.

At this point, I would recommend adding in extra vegetables on top of the filling for the veg loving people in your life!

Some VEG Toppings that I think would work well:

* Sauteed, sliced mushrooms
* Sauteed, thinly sliced red onions
* Sauteed, thinly sliced red bell peppers
* Samuel loves black Olives, chopped or sliced
* Essie loves black beans in her pizza
* Roasted Green Chile...maybe? Sprinkled on top?
* Additional steamed, or sauteed, chopped spinach

Fold each Calzone in half, bringing the two, straight matching edges together. Then fold the matched edges; the bottom edge over the top edge, pinching the edges together at the same time, kind of how you would seal a double pie crust.

Just a tip: pinch really hard. That way it stays together. It's actually okay if it splits open a bit during cooking.

After the pocket is sealed, press gently down on the filling so that it fills up all spaces inside the pocket; evenly distributing the filling for savory, cheesy goodness in every bite.

With a spatula, and your hands, carefully transfer the folded, sealed calzones to a lightly oiled or nonstick baking sheet. You could probably also use parchment paper as a nonstick surface.

Repeat with the other half of the pizza dough.

Bake in a 500 degree pre-heated oven, for 12-15 minutes, or until golden in color. Remove from oven, and optionally brush the tops with nondairy butter. Let cool for about 10 minutes.

SERVE, WITH A SIDE OF extra MARINARA SAUCE FOR DIPPING/DUNKING!

Holiday Vegan Shepherd's Pie & Garlic Mashed Potatoes

I proudly present to you, a fabulous Thanksgiving and Christmas main dish.

It has all the familiar tastes and smells of the Holidays.

Thyme, in a thickened savory broth, roasted with celery, carrots, parsnips, and onions. Reminds me a little of stuffing.

Topped with comforting mashed potatoes.

You and I, we like being sneaky. Sneaking more vegetables and grains, legumes, into everything.

These savory mashed potatoes are sneaky, too. They incorporate an entire cup of red lentils.

And no one will know. It will be our little secret.

I am here to be your mashed potato guide. Sometimes there is stress in trying to make the perfect mashed potatoes.

Comfort is here.

A mashed potato tutorial.

Start with 2 and 1/2 pounds gold potatoes. I never peel my gold or red potatoes, just because I'm lazy like that. You can peel them if you want.

Cut them in larger chunks. I learned my lesson with cooking cut potatoes: if they are cut too thin, then they become very starchy and gooey during the cooking process. Cook potatoes for about 30 minutes.

Meanwhile, measure 1 cup of red lentils, and simmer in a high quality vegetable broth for about 15 minutes.

(Leave the lid off!)

Transfer the cooked lentils to your food processor.

Process lentils with garlic, until it is smooth and silky.

By this time your potatoes should be cooked through. Drain them well, and immediately mash with potato masher or kitchenaid stand mixer. (Don't wait till the potatoes are cooled. They should be piping hot!)

This is the most important part. Don't add liquids yet!

Add your lentils, and continue to mash/mix until the potatoes have NO LUMPS. Once the lumps are completely gone and your potatoes are smooth, then add liquids.

I like to use soymilk. We don't need any butter. Gobs of fat and grease. Goodbye. These potatoes are comforting, not guilt-ridden!

You will not miss the butter. (Whether it's non-dairy or not!)

Add salt and pepper to taste. Potatoes look like this before adding milk.

Slowly add milk until the potatoes reach the consistency you are looking for.

Light and fluffy, thanks to our soymilk and seasoned lentils.

Protein-enriched. Salt and peppah. Delicious. Eat daily. And may all your mashed potatoes be infused with garlic and savory red lentils.

On to our Shepherd's Pie base. Normally we see about 1-2 pounds of ground beef here. Today we are using a savory mix of hearty vegetables.

Onions, parsnips, celery, and carrots.

Sauteed in water, and mixed with Thyme-infused savory broth.

Lightly tossed, and place in a baking dish.

Top with garlic mashed potatoes, sprinkle with paprika and freshly cracked pepper.

Bake for 30 minutes, uncovered.

Serve warm, with a salad, or with these fabulous and easy drop biscuits!

I used to be so scared at the thought of cooking festive dishes for guests, but this will be a crowd-pleaser.

Comforting Vegan Shepherd’s Pie with Sneaky Garlic Mashed Potatoes
Adapted from Angela Liddon at www.OhSheGlows.com

Yield: 6 generous servings

For The Garlic Mashed Potatoes

This version sneaks in a cup of red lentils, packing in eight grams of protein and six grams of fiber per serving.

Serves 4

What You Need:

2-1/2 pounds Yukon Gold potatoes, washed and roughly chopped
1 cup dry red lentils
2-1/2 cups vegetable broth
4 cloves garlic
1-1/2 tablespoons fresh rosemary (I didn't have any, but they still tasted great)
1/4 to 3/4 cup almond or soy milk
1-1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/4 teaspoon ground paprika, for garnish

What You Do:

1. Into a large pot, add chopped potatoes. Fill pot with water until potatoes are covered. Bring to a boil, then reduce heat to medium-high and cook for about 20 to 25 minutes until fork-tender. Drain potatoes.

2. Meanwhile, rinse and drain lentils. In a medium-sized pot, add lentils and vegetable broth. Bring to a boil, stir, and reduce heat to medium. Simmer for about 15 minutes, uncovered, stirring frequently until water is absorbed and lentils are fully cooked.

3. In a food processor, add garlic and rosemary and lentils and process until smooth.

4. Mash the potatoes and pureed lentil mixture together while still very hot, using a potato masher or kitchenaid stand mixer, or your favorite method. Add salt and pepper to taste, until potatoes are smooth (no lumps remaining). Careful not to mash too much, or they might get to starchy.

5. Slowly add nondairy milk (soy and coconut work best, but almond is also very good) until the potatoes are light, creamy, and fluffy. Garnish with paprika sprinkled on top and freshly cracked pepper. Serve by themselves, or spread on top of Shepherd's pie vegetable filling for a great casserole your guests will love.

(P.S. I tried making these mashed potatoes by just incorporating the lentils into the potatoes, without processing the cooked lentils in the food processor first. The lentils did not blend well with the potatoes, and were a bit chewy -- distracting from the smooth texture that mashed potatoes normally have. I also prefer my potatoes to be creamed with nondairy milk, instead of oils and fats. I honestly can't tell the difference by taste, but I know which version makes me feel happiest!)


Vegetable Filling

1/4 cup water, for sauteeing
1 yellow onion, finely chopped
3 cloves garlic, minced
4 medium carrots, peeled & small dice
2 parsnips (or other root vegetable), peeled & small dice
4 celery stalks, small dice
1 cup, full sodium vegetable broth (or more as needed)
1/4 cup red wine (or more broth)
2 tsp dried thyme
1/2 tsp Italian seasoning
1/2-3/4 tsp kosher salt, to taste + black pepper
3 tbsp flour (I used 4 Tbsp Spelt flour)


Directions:

1. Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish.

2. Prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.

3. In a small bowl, whisk together the liquid ingredients (broth, thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

4. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! I suggest serving this with homemade vegan gravy. Makes 6 generous servings.



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This Sumptuous Shepherd's Stew by Angela Liddon also looks incredible; I will be trying it soon! She has my respect...(and loyalty, and jealousy, and...)

Do you have to cook Thanksgiving dinner?

I miss out on that privilege (buahaha) this year. Paul's family is having it catered. Cross my fingers that they will have something I can eat...if not, oh well!

Vegetable Coconut Curry; A Family Favorite

Awwww, thank you so much for your comments about the whole balance thing. Tabitha and Katie, you have such great advice -- the kind that people need, and use.

I like the idea of blogging because I want to. Because I have something to share. Because it is a concrete place to put my thoughts when there is nowhere else that satisfies that need. Thank you, thank you.

Happy, Happy Halloween!!!

I have decided to dress up as Elvira...or is it Alvira? You know that lady that is friends with Frankenstein, and she has long black hair that is crimped, with white strips down the sides? It would be so easy and fun!

I asked Paul what he would be and he said he's protesting. Halloween is a children's holiday not meant to be darkened by adults, and their scary costumes. Might I add, sometimes tacky costumes? Like mine? He, he, he. Oh, well. I'm suspicious he just doesn't want me to put Frankenstein makeup all over his face. I don't blame him. He is very excited to attend the Halloween parties with us, though. Totally his thing.

Well, I am just so excited! I hope you have the best Halloween!

My recipe today has nothing to do with Halloween or Thanksgiving. Maybe because I am stuck in between the two.

Anywho, last night I made an indian-inspired Red Lentil Dahl (from, "Let Them Eat Vegan!") and while I thought it was delicious, because I love food from India, my kids would. not. eat. it. Grrr. Fine, more food for me!

But, I don't like posting things on a family-friendly site that my kids won't eat. I do recommend you try it out on people you know love Indian food. Or just eat it yourself.

However, I am going to post a recipe that I have cooked for my family for the last seven years. It is an Indian-inspired dish that everyone in my whole family will eat, and enjoy. It is quite popular with my extended family, and guests. A crowd-pleaser.

Love it.

All I had to do was remove the chicken, and replace it with a few extra vegetables to make it vegetarian.

Pre-vegan days, I have clear memories of my pushing the chicken to the side of my plate, and gobbling up the potatoes and carrots. I even remember thinking, "This dish would taste so good if it didn't have chicken in it." Which wasn't normal for me. Usually, I loved chicken. With this dish, I went through the torture of eating it because I was convinced I would die without animal protein. Yay! So glad those days are over.

Anywho again, onto this fab recipe. This Fab, family-friendly recipe. That I hope soon joins your recipe rotation.

It makes a ton. Ah, but as chefs, our problem is never, 'too much food.' Am I right?
You'll need either a very large skillet, or a big electric skillet to fit it all.

Mmmmmm.

It is so yummy.

Here I tried using chickpeas, and did not enjoy it. I prefer the bite that cauliflower adds, and the chickpeas did not pick up, and accentuate the Indian flavors.

IGNORE THE CHICKPEAS. WE'RE DOING CAULIFLOWER INSTEAD.

But you can see how the dish begins.

Some onion, spices, garlic, sauteed in water. Just imagine cauliflower instead of chickpeas. Work with me, here.

Cauliflower, instead of chicken. Added at the very beginning with the spices, so that it simmers and softens, picking up the spices as you add the other ingredients.

Carrots. Love cooked carrots infused with spices from India.

Cut into fourths, add a chopped onion.

Chopped green bell pepper.

Don't forget the chopped potatoes, which add so much texture, satiation, and satisfaction.

Add some coconut milk, diced tomatoes. Sugar accentuates the spices and adds flavuh.

Simmer, simmer, simmer. The longer it simmers, the deeper the flavors. 40 minutes of simmering is just about right, for me.

I love to toss in one cup of petite peas at the end, to round it out. Serve with a salad.

Who doesn't love tender potatoes and carrots, simmered in a fantastic curry coconut sauce?

Curried Coconut Vegetables
Modified by Ashlee Crozier, From Allrecipes.com

INGREDIENTS:

1 head of cauliflower, broken into bite-size peices
1 teaspoon salt and pepper, or to taste
1/4 cup of water (for sauteing)
3 tablespoons curry powder
1/4 to 1/2 teaspoon red pepper flakes (the more you add, the spicier)
1 onion, thinly sliced
2 cloves garlic, crushed
1 green bell pepper, diced
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (don't omit!)
4-5 gold or red potatoes, washed and diced
4-5 large carrots, cut in half and quartered
(optional) 1-2 coined zucchini makes a great addition
1 cup petite peas

DIRECTIONS:

1. Season cauliflower pieces with salt and pepper, and set aside.

2. Heat onions and spices in a large skillet over medium-high heat for two minutes. Stir in garlic, and cook 1 minute more. Add cauliflower, tossing lightly to coat with curry and spices. Add chopped green bell pepper. Reduce heat to medium.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.

4.) Add remaining vegetables (potatoes, carrots, and optionally, zucchini), except for the petite peas. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. Stir in petite peas.

5.) Serve warm, with salad and/or bread. A must-do, one pot wonder. Enjoy!