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!

Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing kebabs is supremely delightful, sure to please both omnivores and vegans alike.

Tofu-Teriyaki Kebabs

I love the combination of colorful veggies slathered in a sweet homemade teriyaki sauce. The presentation of these enticing Tofu-Teriyaki Kebabs is supremely delightful, sure to please both omnivores and vegans alike.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


12 To 16 Bamboo Skewers

3 Medium Sweet Red, Yellow, Or Orange Peppers, Seeded And Cut In Chunks

10 Ounces Cremini Mushrooms, Sliced In Half (If Large)

1 Large Zucchini, Sliced

2 Medium Sweet Onions, Cut In Chunks

1 3/4 Cups Grape Or Cherry Tomatoes

2 Packages (7 To 8 Ounces), Each Baked Teriyaki-Flavored Tofu, Cut In Cubes

3 Tablespoons, Plus 1 Teaspoon Extra-Virgin Olive Oil

Freshly Ground Black Pepper, To Taste

Teriyaki Sauce (See Note)
3 Tablespoons Firmly Packed Dark Brown Sugar

3 Tablespoons Tamari

2 Tablespoons Extra-Virgin Olive Oil

1 Teaspoon Garlic Powder


Directions


  1. Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow the skewers to soak for 20 minutes.
  2. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.
  3. Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently until all of the veggies are evenly coated with oil.
  4. Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.
  5. Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.
  6. Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.
  7. Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu (see note). Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden.
  8. To serve, put 2 skewers on each plate, served with rice or quinoa on the side.
  9. *Chef’s Note: I like a lot of sauce on my kebabs! If you prefer extra sauce too, simply double the sauce recipe. Proceed as directed.
  10. 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!

Spicy Baked Home Fries

My husband loves home fries. So, I came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest in these fries. Everybody loves ‘em!

Spicy Baked Home Fries

My husband loves home fries. So, I came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest in these fries. Everybody loves ‘em!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


6 Cups Unpeeled, Cubed Russet Potatoes (1-Inch Cubes)

2 Medium Sweet Onions, Thickly Sliced

1 Tablespoon Plus 1 1Teaspoon Extra-Virgin Olive Oil

½ Tablespoon Chili Powder

1 Teaspoon Garlic Powder

½ Teaspoon Sweet Paprika

1⁄8 Teaspoon Cayenne Pepper

¼ Teaspoon Salt, Plus More To Taste


Directions


  1. Preheat the oven the 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
  2. Put the potatoes, onions, and olive oil in a large bowl and toss to coat. Put the chili powder, garlic powder, paprika and cayenne pepper in a small bowl and stir to combine.
  3. Add the spice mixture to the potatoes and toss gently to coat.
  4. Spread the potatoes and onions in a single layer on the prepared baking sheet. Bake for 40 to 50 minutes, or until soft on the inside and golden on the outside, turning with a spatula halfway through baking.
  5. Cool slightly and add more salt, as desired. Serve warm.
  6. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible!

Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible! 

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


4 Slices Of Bacon
2 Pounds Potatoes, I Use Yukon Gold Or Russet
2 Cups Cabbage, Chopped
1/2 Cup Onions, Diced
2 Cloves Garlic, Minced
2 Ounces Cream Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/2 Cup of White Cheddar Cheese, Shredded
1 Tablespoon Chives, Chopped

Directions


  1. Wash, peel, and cube potatoes. Place in large saucepan and cover with cold water; bring to boil over medium high heat and cook until potatoes are tender.
  2. In a 10-inch skillet, fry bacon until almost crispy. Drain bacon on paper towel; crumb or dice bacon when cooled. Drain bacon fat from skillet, reserving 4 teaspoons. Return skillet to heat; add 3 teaspoons of bacon fat to skillet. Add onions to skillet and sauté over medium-high heat for 4 to 5 minutes. Add the cabbage, salt and pepper; sauté another 5-6 minutes. Add the garlic and sauté for 1 minute or until garlic is fragrant. Remove skillet from heat; add bacon except for 1 tablespoon to use as garnish.
  3. Drain potatoes and mash potatoes with a potato masher. Add the cream cheese and milk; continue to mash until smooth, adding more milk, one tablespoon at a time, if needed. Fold the cabbage mixture into the potato mixture. Do not over stir. Using a pastry brush, grease the 10-inch skillet with 1 teaspoon of reserved bacon fat. Spoon the potato mixture into skillet.
  4. Bake in 375 degrees oven for 15 minutes. Remove skillet from oven and top with shredded cheese; return skillet to oven for another 10-12 minutes or until cheese and potato mixture is lightly browned. Garnish with reserved bacon and chives.

Peperonata

This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey. This is wonderful mixed into pastas or on a crostini.

paperonata

This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey.

  • Servings: 6
  • Difficulty: Easy
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Ingredients


4 Bell Peppers Sliced (A Mix Of Yellow, Red, And Orange)
1 Small Yellow Onion Sliced
2 Garlic Cloves Minced
1 Tablespoon Golden Raisins
½ Tablespoon Tomato Paste
2 Tablespoons olive oil
1 Teaspoon Sherry Vinegar
1 Sprig Of Thyme
1 Teaspoon Honey
1 Teaspoon salt

To make the crostini’s:

1 Cup Of Peperonata
½ Cup Of Mascarpone
1 Small Baguette Cut Into Slices
Basil For Garnish


Directions


  1. In a large sauté pan add 1 tablespoon of olive oil and turn the heat to medium high. Add the sliced onions and garlic, and cook for 4-5 min or until softened. Add the bell peppers and cook for another 10 min, then add the tomato paste making sure to stir it around, letting it caramelize. Lower the heat to medium now.
  2. By now some brown bits should have developed at the bottom of the pan. Deglaze with the sherry vinegar by scraping at them and incorporating them with the peppers and onions. Add a tbsp more of olive oil, letting the peppers and onions cook at a low heat.
  3. When the peppers start to get very tender, stir in the honey and let them cook for a few more minutes. Turn off the heat.
  4. To prepare the crostini, slice the baguette and toast in a bit of olive oil until brown on both sides. Shmear one side with the mascarpone cheese and garnish with basil.

Spiced Potato And Poblano Dumplings

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!

  • Servings: 20 Dumplings
  • Difficulty: Easy
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Ingredients

1.5 Pound White Potatoes Diced 

2 Shallots Diced 

2 Roasted Poblano Peppers 

1 Teaspoon Onion Powder 

1 Teaspoon Turmeric 

1 Teaspoon Cumin Seeds 

1 Teaspoon Chili Powder 

1 Teaspoon Madras Curry Powder 

1 Teaspoon Salt 

2 Tablespoons Grapeseed Oil 

20 Dumpling Wrappers Defrosted 

¼ Cup Vegetable Oil 

Tamarind Sauce: 

1 Tablespoon Tamarind Paste 

1 Tablespoon Ketchup 

1 Teaspoon Maple Syrup 

½ Teaspoon Curry Powder 

Directions

1.     Cook the diced potatoes until fork tender. While the potatoes are cooking, roast the poblanos on a gas burner and completely charred. Peel, and dice. Reserve for later. Drain the potatoes and set aside.

2.     In a large sauté pan, add the 2 tbsp of oil on medium high heat. Once the oil is super-hot, add the onion powder, chili powder, turmeric, cumin seeds, and curry powder. Let the spices “bloom” which means expand, releasing their optimal aromas. Add the diced shallots, cooked potatoes, and roasted poblanos. Give everything a good mix and using a whisk make a mash until there are no chunks left. Season to taste. 

3.     To assemble the dumplings, take a wrapper and wet all sides of it. Place a tsp of the potato filling in the middle, and bring both ends together to form a crescent shape. Secure the top by pressing firmly with the tongs of a fork. 

4.     Add the oil to a large cooking pan and once it starts to bubble, add the dumplings. Fry until golden brown on both sides. Transfer to a plate lined with paper towels. Serve with tamarind sauce.

One-Pot Caramelized Cabbage Soup

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Tablespoons Unsalted Butter

½ Large Green Cabbage, Shredded 

1 Large Yellow Onion, Sliced Thinly

3 Garlic Cloves, Minced 

½ Cup Dry Red Wine

2 Sprigs Fresh Thyme

2 Bay Leaves 

4 Cups Beef Or Vegetable Stock

½ Baguette, Sliced Into ½-Inch Rounds

1 cup shredded Gruyere Or Parmesan Cheese

Salt And Pepper To Taste

Directions

  1. In a large cast-iron skillet, melt the butter over medium heat. Add the cabbage, onions, garlic, thyme sprigs, and bay leaves, cover the pot, reduce the heat to medium-low and cook, stirring occasionally to avoid burning, for 45-60 minutes or until very soft and tender. 
  2. Stir in the wine and bring to a simmer until most of the wine is evaporated. Add the broth and return to a simmer to heat through.  Season to taste with salt and pepper and remove the thyme sprigs and bay leaf. 
  3. Meanwhile, place the bread on a baking sheet and broil on low for about 5 minutes, until crisp but not dark brown. Watch carefully to avoid burning. 
  4. Cover the soup in the skillet with toasted bread. Cover the bread with shredded cheese and lace under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to avoid burning. Serve hot. 

Orzo Tabbouli

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad. It’s a wonderful vegetarian meal for two or portion it out for meal preps!

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad.  It’s a wonderful vegetarian meal for two or  portion it out for meal preps! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Cup Orzo

2 Medium Tomatoes, Diced

1 Bunch Parsley, Minced

3 Small Or 1 Medium Cucumber, Diced

1 Small Yellow or White Onion, Diced

1 Lemon, Juiced

3 Tablespoons Olive Oil

1 Teaspoon Salt, To Taste

Directions

  1. Bring a medium pot of salted water to a boil and cook the orzo according to package instructions. Drain and transfer to a serving bowl. Cool slightly.
  2. Add the tomatoes, parsley, cucumber, onion, lemon juice, olive oil and toss to combine. It can be kept for up to 4 days.  

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner!

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage

Directions

  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges. 

Butternut Squash Pasta with Fried Sage

Dinner is served! Creamy butternut squash over America’s favorite carb and fried sage brings this dish of pasta to a whole new level. Enjoy!

DiDinner is served! Creamy butternut squash over America’s favorite carb and fried sage brings this dish of pasta to a whole new level. Enjoy!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Rigatoni Or Other Pasta

2 Tablespoons Olive Oil

10 Fresh Sage Leaves

1 Small Onion, Diced

2 Garlic Cloves, Minced

½ Teaspoon Cayenne, To Taste

⅛ Teaspoon Nutmeg

1 Medium Butternut Squash, Peeled And Grated

½ Cup Whole Milk

2 Teaspoons Sherry Vinegar

Salt And Pepper To Taste

Directions

  1. Bring a large pot of salted water to a boil. When the water boils, add the pasta and cook according to package instructions. Reserve 1 cup of pasta water, drain the pasta and return to the pot, drizzled with olive oil to prevent sticking.
  2. In a large skillet, heat the olive oil over medium-high heat. When hot, add the sage leaves and a big pinch of salt and fry, stirring gently, until crisp, about 1-2 minutes. Transfer to a paper towel-lined plate to cool. 
  3. Add the onion to the skillet and cook over medium-low heat, stirring, until softened, about 5-7 minutes. Add the garlic, cayenne, and nutmeg and cook for 1-2 minutes, until fragrant. Add the grated squash and ½ cup water, cover, and cook for 10 minutes. Stir every 3 minutes or so. 
  4. Add 1 teaspoon salt, milk, and sherry vinegar to the squash and mash for 2 minutes. If you like, purée the squash with an immersion blender for a smoother consistency. 
  5. Add the squash mixture and ½ cup of pasta water to the cooked pasta, stirring to coat. Add more pasta water to reach your desired consistency and season to taste. Serve with fried sage leaves.