2 Tbsp melted vegan butter (or sub olive oil with varied results)
1/4 tsp sea salt and pepper
12.3 ounces extra firm silken tofu, patted dry
2 Tbsp nutritional yeast
3 Tbsp hummus
Sea salt and black pepper (to taste)
3 garlic cloves, chopped
2 leeks, thinly sliced and thoroughly cleaned and dried (or sub 1 medium onion, diced)
3/4 cup cherry tomatoes, halved
1 cup chopped broccoli
Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
Bake for 22-27 minutes or until golden brown all over. Set aside.
While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees.
To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
Let cool briefly and then serve with fresh herbs or green onion.
Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.
1 ripe banana, mashed (the more ripe/spotty the better)
2 tablespoons chia seeds
heaping 1/3 cup rolled oats (use certified gluten-free if necessary)
The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional).
Pour oats into bowl. Garnish with your desired toppings. Get cozy!
RED RICE SALAD WITH PECANS
1 cup red rice
1 small fennel bulb, very thinly sliced
¼ medium red onion, thinly sliced
3 tablespoons fresh lime juice, divided
⅔ cup pecans, divided
¼ cup olive oil ½ cup cilantro leaves and finely chopped tender stems
Kosher salt and freshly ground black pepper
Toasted pistachio oil or almond oil (for serving; optional)
Cook rice according to package directions. Spread out on a rimmed baking sheet; let cool.
Meanwhile, toss fennel and onion with 2 Tbsp. lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10–15 minutes.
Coarsely chop ⅓ cup pecans; finely chop remaining nuts. Cook in olive oil in a small saucepan over medium-low until golden brown, 5–10 minutes. Let cool.
Add rice and pecans to fennel mixture along with remaining 1 Tbsp. lime juice and toss to combine. Gently fold in cilantro; season with salt and pepper. Serve drizzled with pistachio oil, if desired.