Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone!

Vegan Spinach, Onion and Red Pepper Crustless Quiche

Creating a dairy-free, egg-free and gluten-free quiche can be challenging, but this flavorful vegan version is so yummy you won’t miss the cream, eggs or crust. This dish is perfect to serve for breakfast, brunch, lunch or light supper to please everyone! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients


1 Teaspoon Vegan Buttery Spread, For Coating Pan

1 Block (14 To 16 Ounces) Extra-Firm Regular Tofu, Drained

3 Tablespoons Unsweetened Dairy-Free Milk

2 Teaspoons Tamari

2 Teaspoons Extra-Virgin Olive Oil

1 Teaspoon Ground Turmeric

1/4 Teaspoon Smoked Paprika

1 ½ Cups Diced Sweet Onion

1 Cup Seeded And Sliced Sweet Mini Peppers

3/4 Cup Shredded Vegan Cheese

1/4 Cup Minced Fresh Flat Leaf Parsley

4 Cups Lightly Packed Baby Spinach

1/4 Teaspoon Sweet Paprika


Directions


  1. Preheat the oven to 350 degrees F. Generously coat a 9- to 10- inch round quiche dish or cake pan with vegan buttery spread. Put the tofu, dairy-free milk, tamari, olive oil, turmeric and smoked paprika into a blender and process for 30 seconds, or until smooth. Transfer the mixture to a large mixing bowl.
  2. Add the onion, peppers, vegan cheese and parsley, and gently stir to combine. Fold in the baby spinach. Transfer the mixture to the prepared dish. Press the mixture down with a spatula to compress it firmly into the pan. Sprinkle the top with the sweet paprika. Bake for 30 to 35 minutes, or until the quiche is set and starts to crack (see note).
  3. Put the pan on a wire rack and gently loosen the sides of the quiche, using a kitchen knife. Let cool for 20 minutes before carefully slicing into 6 wedges (quiche will be quite soft). Serve warm with a crisp salad on the side or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold). Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.
  4. *Chef’s note: Depending upon the type of vegan cheese that you use, you may need to bake the quiche longer, up to 45 or 50 minutes.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Asparagus Tart

This amazing Asparagus Tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!

Asparagus Tart

This amazing Asparagus Tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!

  • Servings: 8
  • Difficulty: Easy
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Ingredients


1 Block (16 ounces) Extra-Firm Regular Tofu, Drained

1 Aseptic Box (12 To 12 1/2 Ounces) Extra-Firm Silken Tofu, Drained

1 Tablespoon Dairy-Free Milk

1/2 Teaspoon Sea Salt

1/2 Teaspoon Ground Turmeric

1/2 Teaspoon Garlic Powder

1/8 Teaspoon Freshly Ground Black Pepper, Plus More To Taste

1/2 Cup Shredded Vegan Cheddar-Style Cheese

2 Teaspoons Italian Seasoning Blend

1 Medium Sweet Onion, Finely Diced

14 Asparagus Stalks, Cut Into 4 To 4 1/2-Inch Lengths


Directions


    1. Preheat the oven to 350 degrees F. Generously coat a 9-inch round springform pan with vegan margarine.
  1. Put the regular tofu, silken tofu, dairy-free milk, salt, turmeric, garlic powder and pepper into a blender or food processor and process until smooth.
  2. Fold in the vegan cheddar cheese, Italian seasoning and onion, using a rubber spatula. Transfer the tofu mixture to the prepared pan and smooth the top with the back of a rubber spatula. Arrange the 14 asparagus spears to resemble the spokes of a wheel, with the asparagus tips forming the center of the “wheel.”
  3. Top the quiche with several grinds of black pepper. Bake for 45 to 55 minutes, or until the center of the tart is quite firm to the touch. Put the pan on a wire rack and let cool 5 minutes.
  4. Gently run a table knife around the perimeter of the tart to loosen it from the sides of the pan. Let cool for 5 minutes, then carefully remove the outer ring of the springform pan.
  5. Let the tart cool for 30 minutes more before serving (see note). Alternately, cover the tart and refrigerate for 4 to 6 hours, or until well chilled, and serve cold.
  6. Chef’s Note: When served warm, the tart will be quite soft, so slice it carefully for serving. The tart will firm up quite a bit after it is refrigerated for 4 to 6 hours.
  7. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Of Sweet Potatoes Small Dice
1 Cup Of Crumbled Chorizo
2 Shallots Sliced
1 Teaspoon Salt
1 Cup Of Cooking Oil Plus One Tablespoon
1 Tablespoon Minced Pickled Jalapeños (They Come In Cans)

Directions


  1. Frying the sweet potatoes: Heat up a large pan with oil. Once you start seeing large bubbles break the surface add your sweet potatoes. Lower the heat if they look like they’re getting too brown. You can also make them in your air fryer if you wish to do so. Once they are fork tender, transfer to a plate lined with a paper towel and sprinkle liberally with salt.
  2. In a separate pan, add another Tablespoon of oil, and cook your shallots on medium heat. Add your chorizo and brown it.
  3. Once the chorizo is fully cooked, mix in your sweet potatoes and pickled jalapeños. Serve with fried eggs!

Spicy Roasted Red Potatoes

These spicy roasted red potatoes are great for breakfast or dinner! They are so easy to prepare and go well with just about anything!

Spicy red potatoes

These spicy roasted red potatoes are great for breakfast or dinner! They are so easy to prepare and go well with just about anything! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Red Potatoes, Cut Into Wedges
2 Tablespoons Olive Oil
1 Teaspoon Smoked Paprika
1 Teaspoon Chili Powder
½ Teaspoon Garlic Powder
1 Teaspoon Salt

Directions


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the potatoes with the oil, spices, and salt to coat.
  3. Roast for 25 minutes, tossing halfway through, until golden and crisp.

Strawberries & Cream Oatmeal

Not only is this oatmeal recipe sweet with natural flavors, it’s such a hearty breakfast. With this recipe only taking 10 minutes to prepare it’s perfect if you don’t have too much time in the morning to cook a big breakfast.

strawberry oats

Not only is this oatmeal recipe sweet with natural flavors, it’s such a hearty breakfast. With this recipe only taking 10 minutes to prepare it’s perfect if you don’t have too much time in the morning to cook a big breakfast.

  • Servings: 1
  • Difficulty: Easy
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Ingredients

½ Cup Old-Fashioned Oats

1 Cup Oat Milk Or Other Milk Of Choice

Pinch Salt

4 Strawberries, Sliced, Plus More For Garnish

½ Teaspoon Vanilla Extract

1-2 Tablespoons Honey, To Taste

Toppings: Coconut Shavings, Chopped Walnuts, Almond Or Peanut Butter

Directions

  1. In a small saucepan, combine the oats, milk, salt, sliced strawberries, vanilla and honey. Bring to a simmer, reduce the heat to low and cook, stirring, for 6-8 minutes, until thick and creamy.
  2. Garnish with more strawberries and other toppings of your choice.

Winter Citrus and Blackberry Fruit Salad

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Large Grapefruit 

4 Blood Oranges

2 Cups Of Black Berries

2 Tablespoon Chopped Mint

1 Teaspoon Lemon Zest

1 Teaspoon Grated Ginger

1 Tablespoon Maple Syrup

Directions

1.    For the prettiest presentation, peel the grapefruits and blood oranges and cut into segments. Slice half the blackberries and leave the other half whole.  

2.    In a small bowl, whisk together the grated ginger, lemon zest, and maple syrup. Pour over the fruit and allow it seep in for at least an hour.

3.    Lastly, garnish with chopped mint. 

Sweet Potato-Leek Hash

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Slices Bacon

2 Leeks, Sliced Into ¼-Inch Half Moons

4 Celery Ribs, Diced

2 Garlic Cloves, Minced

1 Teaspoon Dried Thyme Leaves (½ Teaspoon Thyme Powder)

¼ Cup Chicken Broth

4 Sweet Potatoes, Diced, Skin On

Salt To Taste

Directions

  1. Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 7 minutes, flipping halfway. Transfer to a paper towel to drain. 
  2. Pour all but 1-2 tablespoons of bacon grease out of the skillet and return to medium heat. Add the leeks, celery, and a pinch of salt and cook for 5 minutes, until starting to soften. Add the garlic and thyme and cook for 1 minute. 
  3. Add the chicken broth and sweet potatoes and stir, scraping up any brown bits on the bottom of the pan. Cover the skillet and cook for 10 minutes, until the potatoes are fork-tender. Remove the lid and cook for 5 more minutes over high heat, until the potatoes are browned. Season to taste with salt and pepper. 
  4. Dice the bacon and stir it into the skillet. 

Grapefruit Brûlée

Grapefruit meets the broiler for this recipe! Sprinkled brown sugar and cinnamon caramelizes perfectly over top the halves of grapefruit turning your regular sugared grapefruit into a beautiful citrus delight!

Grapefruit meets the broiler for this recipe! Sprinkled brown sugar and cinnamon caramelizes perfectly over top the halves of grapefruit turning your regular sugared grapefruit into a beautiful citrus delight! 

  • Servings: 1
  • Difficulty: Easy
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Ingredients

1 Grapefruit

3 Tablespoons Brown Sugar

1 Teaspoon Cinnamon, Optional

Directions

  1. Preheat the broiler to high and arrange a rack in the top of the oven. Line a baking sheet with aluminum foil.
  2. Slice the grapefruit in half along the equator, then run a knife around the edges and in between each segment along the white membrane. Place the grapefruit cut side up on the prepared baking sheet. 
  3. Sprinkle the cut sides of the fruit with the brown sugar and cinnamon. 
  4. Place under the broiler for 3-4 minutes, checking often, until caramelized on top. Let cool slightly before serving.  

Sweet Potato Biscuits

These soft fluffy biscuits are great to add to the breakfast table in the morning! The sweet potato gives the biscuits a wonderful texture and a beautiful golden color.

These soft fluffy biscuits are great to add to the breakfast table in the morning! The sweet potato gives the biscuits a wonderful texture and a beautiful golden color.  

  • Servings: 12
  • Difficulty: Easy
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Ingredients

2 Cups All-Purpose Flour

4 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 teaspoon Salt

¼ Cup Maple Syrup

¾ Cup Milk, Plus More For Brushing

1 Cup Mashed Cooked Sweet Potato

1 Stick Cold Butter, Cut Into Small Cubes

Directions

  1. Preheat the oven to 450°F.
  2. In a food processor, combine the flour, baking powder, and salt. Add the maple syrup, milk, and sweet potato and pulse until mostly smooth. Add the butter pieces and pulse until the pieces are mostly broken down into the size of peas and incorporated. 
  3. Turn the dough out onto a lightly floured work surface and gently press into a square about ⅔ of an inch thick. Use a sharp knife to cut the dough into square biscuits about 2×2 inches. Transfer to a baking sheet.
  4. Brush the tops of the biscuits with milk and bake for 10-15 minutes, until golden and flaky. 

Cheesy Grits with Kale & Apples

Breakfast is served! Southern grits with a twist! This beautiful bowl full of grits, kale, and apples is a great way to start your day.

Breakfast is served! Southern grits with a twist! This beautiful bowl full of grits, kale, and apples is a great way to start your day.

  • Servings: 2
  • Difficulty: Easy
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Ingredients

1 Tablespoon Unsalted Butter

1 Large Apple, Diced (peeled if you like)

3 Cups Chopped Kale

½ Cup Quick-Cooking Grits

¼ Cup Grated Cheddar Cheese

Salt And Pepper To Taste

Directions

1.     Bring 1½ cups of salted water to a rapid boil in a small saucepan.

2.     Melt the butter in a large skillet over medium heat. Add the apple and cook, stirring, until softened and starting to caramelize, about 4 minutes. Add the kale, cover, and cook until wilted, 2-3 minutes. If the kale is not wilting down, add a few tablespoons of water to the skillet and cover.

3.     When the water is boiling, slowly pour in the grits, whisking constantly. Reduce the heat to medium-low, cover, and cook for 5 minutes, until thick and creamy. Stir every 1-2 minutes to prevent burning. 

4.     Turn off the heat and season the grits with salt and pepper. Gradually whisk in the cheese until melted. Add more water if the grits become too thick. 

5.     Divide the cheesy grits between bowls and top with apples and kale.