Coconut Curry Quiche


Here is a recipe I have been playing around with. I made a pastry crust and used coconut oil to increase flavor and reduce the amount of oil that can release free radicals while cooking. I love the taste of this recipe as it reminds me of some yummy curry recipes I have made and is a great new twist to some of my favorite flavors!

Crust Ingredients:

1 cup whole wheat pastry flour
1 tsp turbinado sugar
1/2 tsp salt
2 tbsp vegetable oil
2 tbsp coconut oil, melted
2 tbsp non-dairy milk

Quiche Ingredients:

1 16-ounce package extra firm tofu, pressed for about 30 mins
8 ounces chopped mushrooms
2 cups chopped baby spinach leaves, packed
4 cloves garlic
1/2 cup almond milk
2 teaspoons curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Crust Preparation:

Preheat oven to 400F.

Mix together sugar, flour and salt. Whisk the oil and milk together next, pour onto flour mixture. Mix well. Press dough as even as possible against bottom and sides of pie tin.

Place foil over pastry shell and bake in oven for 5 minutes. Remove foil and bake for another 3 minutes. Remove from oven and set aside.

Quiche Directions:

Reduce heat on oven to 375F. Heat a few tablespoons water in a large skillet. Add onions and mushrooms, cook for about 10 minutes, adding water as needed and stirring often. Next, lower heat and add spinach, simmer until spinach has wilted.

Next, place the tofu, almond milk, garlic, curry powder, onion powder and garlic powder in food processor and blend until smooth. Add the quiche mixture to vegetables and mix well.

Scoop mixture into pie shell and bake 45 minutes or until the quiche is golden brown.

Let quiche cool 5 minutes before cutting and serving.

Portobello and Pineapple Teriyaki Burgers

This is an amazing idea! Instead of making a burger patty for your veggie burger you can marinate portobello mushrooms and eat it like burger patty! How healthy is that? I had one burger and struggled to eat it all but man was it delicious! Plus, I used an 11" Round Grill GreenPan so that means fat free since I didn't need to use oil!

4 (5-inch) portobello mushrooms, stemmed
1 (20-ounce) can pineapple rings
Pineapple juice reserved from can
3 tablespoons low sodium soy sauce 
2 tablespoons turbinado sugar
1 tablespoon grated ginger
1 tablespoon finely chopped garlic
1/8 cup water
1 tablespoon organic cornstarch
4 whole wheat hamburger buns


Remove stems from mushrooms. Using a small spoon gently scoop out the brown gills under the mushrooms. Using a damp paper towel wipe the mushrooms clean making sure no residue or dirt is left behind. Place mushrooms and pineapples in a casserole dish.

Put 1 cup of the reserved pineapple juice, sugar, soy sauce, garlic and ginger into a small bowl and stir together. Pour marinade over mushrooms and pineapple rings, cover and set aside. Turn occasionally while everything marinates for a few hours.
Drain marinade from mushrooms and pineapples, transfer to a small saucepan and bring to a boil. In a small bowl, whisk the cornstarch and water together. Next whisk the water mixture into the marinade and boil until thickened. Set aside.
If not using a GreenPan, oil your grill pan lightly. If using a GreenPan, line the pan with a little water. Place two mushrooms in your grill pan and grill both sides for about 5 minutes along with the pineapples. Assemble your burger with all your favorite fixing, drizzle with you teriyaki sauce or serve it on the side and serve immediately!

Tofu Cubes aka Chickless Nuggets


My kids love real chicken nuggets but I think they are gross in every way!!!!!!! So, instead of buying the boxed nuggets at the store I prefer to make these. When they ask whats for dinner I say muffled chicken-less nuggets and at first they were like "hey, these are nuggets!" but the little cubes are actually pretty good and they don't complain about eating them so hey, I keep making them!


1 14 oz block extra firm tofu with the water pressed out
1/3 non-dairy milk
1 tsp nutritional yeast
1 tsp parsley
1/2 tsp salt
1/4 tsp black pepper
2 pieces of bread ( I used potato bread and dried it out in the oven) or 1 cup bread crumbs
1 tbsp olive oil


Preheat oven 350F.
Stir non-dairy milk and nutritional yeast in a small bowl. Mix parsley and bread crumbs in small bowl.
Slice tofu into small bite size cubes and dip in milk mixture first, next coat with breadcrumbs.
Lightly oil a baking pan and bake tofu cubes for 30 minutes, until golden brown.

Serve with a nice side of veggies! Dinner is served... YUM!

Meatless Burger Patties


I am not a meat lover and never really have been. I love patties that are full of veggies and crunch! Now my daughter on the other hand well, she is a turkey patty loving gal so, this recipe was created for her! When I made this she didn't even notice it wasn't meat! That is a pretty powerful thing to say as she is 9 and has some years on her so I thought this recipe was pretty impressive! You can change the seasoning to include anything you want like chili powder, lemon, cajun seasoning, just taste it before you cook it to make sure it tastes good! These patties are also pretty thick and durable enough you can put them on the grill over some lightly oiled tin foil, just in case!


1 1/3 cup TVP
2 cups vegetable broth
1/2 cup silken soft tofu
2 cups flour
2 Tbsp ketchup
2 Tbsp BBQ sauce
2 Tbsp Braggs
1 tsp poultry seasoning
1/2 tsp garlic
dash salt and pepper, to taste
oil for frying


Mix the TVP and the vegetable broth in a large bowl. Rehydrate TVP according to package directions and drain any excess moisture after fully rehydrated.
Combine the TVP with the remaining ingredients and stir to combine well. The mixture needs to be a sticky consistency.

Form the mixture into patties and fry in oil on each side until lightly browned.

Serve on a lightly toasted bun with your favorite sides.

Garbanzo Bean Salad


I started making this dish years ago before I ever accepted the idea that meat doesn't need to be served with every meal. I love how fast and easy it is to prepare. This dish is so versatile and flavorful you can make it when uninvited guests show up as a quick dip or turn it into a full dinner meal by adding some chicken and then have it for lunch as a "salad" the next day!


2 cups or 1 can garbanzo beans , rinse well
3 Roma tomatoes, diced
1/2 cup green onion, sliced
1 bunch cilantro

Salad Dressing:

2 T fresh lime juice or the store bought if you must
2 T extra-virgin olive oil

1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. onion powder
Sea salt and fresh ground pepper to taste

Chop cilantro and green onions then dice tomatoes. Combine beans, tomatoes, green onion, cilantro and mix with dressing, stir gently until well combined. Season with salt and pepper to taste and put covered in refrigerator for about an hour.

Shake or toss well before eating. Best served chilled!

I made this in a few minutes while my toddler sat on the counter next to me picking out the beans and tomatoes as you can see in the picture below!

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