Vegan quiche

 Kala Namak black salt powder

Suraj spices 400 g $2.99

Easy Vegan Quiche

https://veganhuggs.com/easy-vegan-quiche/

Ingredients

US Customary

▢1 9-inch vegan frozen pie shell (GF if preferred), see package for thawing instructions

▢1 14-oz block extra-firm tofu , drained and pressed

▢2 tablespoons olive oil

▢1 small onion , diced

▢8 ounces cremini mushroom , sliced

▢3 cloves garlic , minced

▢3 cups fresh spinach

▢½ teaspoon turmeric

▢¾ teaspoon granulated garlic

▢½ teaspoon granulated onion

▢½ teaspoon salt , more to taste

▢½ teaspoon kala namak (black salt) (*optional - see note)

▢2 tablespoons gluten-free flour (or all purpose)

▢1-2 tablespoons non-dairy milk , unsweetened

▢⅓ cup cherry tomatoes , cut in half

edits- did double recipe

1 Tbsp ground Flax 2 Tbsp water let sit 15 min add to food processor

only used 1 Tbsp plant based milk

used all purpose flour

1 1/2 Tbsp Nutritional yeast

added a bit more tumeric 1/8 tsp

used 1 1/4 tsp celery salt instead of salt

added 1/2 tbsp Vegeta seasoning (needed more saltiness)

add 1/2 small red pepper to onion mushroom frying

did not use baby tomatoes

Added 2 Tbsp oil to mix- realized after the oil was for the sauteeing.

Ended up with 3 shells total

baked 30 min at 350- (still wet)- was a bit of liquid in the sauteed veggies, tried to keep the liquid out.

baked 7 more minutes at 300

notes a little lemon juice would make it more acidic

next time season the vegetables when sauteeing.

could still use more salt

Instructions

Preheat oven to 375 degrees F (190 C)

Heat oil in a large skillet over medium heat. Add onions and sauté for 3-5 minutes until softened and lightly browned. 

Add garlic and sauté for 30-60 seconds until lightly golden and fragrant. 

Now add mushrooms and sauté until softened and browned. About 5-7 minutes. 

Add spinach and cook until just wilted, about 1-3 minutes. Sprinkle with salt & pepper if desired. Remove from heat and set aside. 

Break up the tofu and add it to a food processor along with the seasonings, 1 tablespoon of milk, and flour. Process until the mixture is smooth, about 2 minutes. It will be very thick, but if it's too thick and won't smooth out, you can add 1 more tablespoon of milk. Just enough to get in moving. 

Using a spatula, scrape the mixture out of the container into a medium mixing bowl. Fold in the mushrooms/spinach mixture and combine well. 

Place the mixture in the pie crust and spread evenly. Add the cut tomatoes on top and gently press down so they are slightly in the mixture. Bake in the oven for 30-40 minutes until the quiche firms up and is golden on top. Remove from oven and let cool for 10 minutes before cutting. 

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https://frommybowl.com/easy-vegan-quiche/

Ingredients

1 pre-baked* 3 Ingredient Pie Crust

1 cup Garbanzo Bean / Chickpea Flour

1/4 cup Nutritional Yeast

1/2 tsp Baking Powder

1/2 tsp Turmeric

1/2 tsp Salt, plus more to taste (see notes)

1 cup Unsweetened Plant-Based Milk

2 large Tomatoes, sliced

1 cup Caramelized Onions (about 1 large; see this recipe for a tutorial)

1 tbsp Fresh Dill

Instructions

Preheat the oven to 350F. Pre-bake your Pie Crust and caramelize your Onions, if you haven’t already.

In a large bowl, add the Chickpea Flour, Nutritional Yeast, Turmeric, Salt, and Baking Powder. Mix well.

Pour in the Plant Milk, and mix until a thick batter forms. Add the Caramelized Onions and Fresh Dill, then fold into the batter evenly.

Place half of the Tomato slices on the bottom of the Pie Crust, then pour the Batter over top. Smooth the Quiche Batter out evenly with a spatula, then top with remaining Tomato slices

Cover the edges of the Pie Crust so they do not burn, then bake for 30-35 minutes.

Let cool for 5 minutes, then serve as desired.

Notes

The Pie Crust should be pre-baked for this recipe, as well as most recipes where the filling is a liquid. This prevents the Crust from getting soggy/mushy once the liquid is added to it (and before it has the chance to solidify in the oven).

If you would like to make this Quiche taste more “eggy,” substitute the Kosher Salt for Kala Namak, or Black Salt.

Meatless Meatloaf Dec 16/2022

1 cup cooked red lentils (1/4 cup +3/4 cup water is the ratio)
 2 cups TVP + 2 cups water + 2 Tbsp oil, soak TVP

veggies

1 cup chopped onions

1 cup finely chopped carrots

1/2 cut chopped  pepper

1 cup oatmeal

1/2 cup ketchup

2 eggs 

OR 2 Tbsp ground flax and 5 Tbsp water- mix and allow to sit (for vegan)

1 Tbsp oil

2 Tbsp Worchester sauce

1 teaspoon oregano dried

1 teaspoon paprika

1 teaspoon basil dried

1 teaspoon parsley dried

1 teaspoon garlic granules

2 teaspoon vegetarian chicken seasonin

1 teaspoon salt or to taste

once lentils are cooked and TVP has soaked up water

Mix all ingredients

Spoon into a baking pan (oiled and or parchment papered)

Cover top with ketchup glaze.

Bake 45 minutes at 350 F

Tart Crust Pie Crust Vegan

Tart Crust

Sharon’s Tart Crust
2 cups flour
1 tsp salt
3/4 cup Crisco
Mix 2 cups all purpose flour and 1 teaspoon salt. Chop in 3/4 of a cup Crisco shortening with two knives until about size of peas. 
Add in 6 Tablespoons ice cold water (less handling is better). Roll out onto a lightly floured surface and cut circles the size needed to fit the tart tins. 
https://haldimandpress.com/annes_column/anne-mcalpine-october-13-2022/

https://www.hotrodsrecipes.com/sharons-tiny-teatime-tarts/

TART INGREDIENTS
1 Cup Unsalted Butter
½ Cup White Sugar
⅛ teaspoon Salt
2 Cups All Purpose Flour
2 teaspoon Cornstarch
Preheat Oven to 300°F.
Cream the first three dough ingredients. Add the flour and cornstarch to the creamed mixture to form soft dough.
Using your hands, knead the dough a few times. Then take small amounts and put the dough into a greased mini muffin tins pressing down to make sure the dough is up the sides of the tin.
Bake for 10 minutes. Set aside and let cool.

Technically, creaming means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow. It's often the first step in a cookie or cake recipe and forms the base to which other ingredients are added.

Roast vegan 3.1

7 1/2 Cups Dry Flakes,Seeds and Grains Ingredients
Was going to do similar to last week but I think I went to 5 cups of Flakes by mistake- so needed extra water
2 cup rolled rye flakes
3 cups rolled oats
1 cup raw sunflower seed
1/2 cup raw sesame seed
1/2 cup golden flax seed
1/2 cup wheat germ

1/4 cup Pea protein
1 cup TVP


Dry Herbs and spices
1 Tbsp paprika
1 Tbsp tumeric
1 Tbsp dill dry
1 Tbsp mustard seed
1 Tbsp parsley flakes


1 medium Onion chopped- (can use other available vegetables)
1 medium carrot grated
2-3 cloves garlic

handful of fresh chives chopped


Liquid and Liquid Seasoning
2 Tbsp soy sauce
2 Tbsp Hoisin Sauce
3 Tbsp oil
5 cups water- add last cut slowly to get right degree of wetness

3 eggs worth of Flax seed

stir
put in oiled casserole dish

put in fridge to cook sabbath am

Egg- 3 eggs normally- so used 2 Tbsp ground flax + 1 Tbsp Chia seeds w 9 Tbsp water


http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

Roast 3.0 cooked

Cooked roast from previous post

Roast 3.0 veganized

7 Cups Dry Flakes,Seeds and Grains Ingredients
1 cup rolled rye flakes
3 cups rolled oats
1 cup raw sunflower seed
1/2 cup raw sesame seed
1 cup golden flax seed
1/2 cup wheat germ

2 Tbsp Pea protein
1 cup TVP

Dry Herbs and spices

1 Tbsp paprika

1 Tbsp tumeric

1 Tbsp dill dry

1 Tbsp mustard seed

1 Tbsp Marjoram/Basil

1 medium Onion chopped- (can use other available vegetables)

1 medium carrot grated

2-3 cloves garlic

handful of fresh chives chopped

Liquid and Liquid Seasoning

2 Tbsp soy sauce

2 Tbsp Hoisin Sauce

3 Tbsp oil

4 cups water- add last cut slowly to get right degree of wetness

3 eggs worth of Flax seed

stir

put in oiled casserole dish

put in fridge to cook sabbath am

Egg- 3 eggs normally- so used 3 Tbsp ground flax w 9 Tbsp water
http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/

For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

Rosemary’s Vegan/Vegetarian Chicken Noodle Soup

2 medium to large onions, diced
3-4 Tbsp oil
1 pkg firm Tofu (420 g.) diced small(Use scrambled eggs or Diced Vege chicken for Vegetarian Chicken Soup)
½ teaspoon  Tumeric
8 Tbsp Vegetarian Chicken Soup Mix (Bulk Barn)
1 teaspoon salt (or more to taste)
Noodles, broken into 1-2” lengths (about 200 grams of dry noodles)

Sautee onions in a Dutch oven with oil until tender
Add tofu and continue to sautee
Add chicken seasoning and turmeric
Stir well and continue to sautee
Add 16 cups water. Bring to a boil. Add salt to taste.

Just before serving, add noodles and cook until tender.
Garnish with fresh or dry parsley.
Makes one large Dutch oven. 

EnjoyRosemary’s Vegan Chicken Noodle Soup

Posted at http://heritagegreen22.adventistchurchconnect.org/article/64/church-family/soup-recipes/rosemary-s-vegan-chicken-noodle-soup

and http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1998103 this site also gives a nutritional breakdown

Spreads Dressing

Guacamole Spread or Dressing

2 ripe avocados

1 slice fresh tomato (or canned tomatoes)

2 tsp chopped onion

1 Tbsp lemon juice

1/2 tsp salt

garlic salt to taste

Blenderize until smooth or mash avocados, add salt, garlic salt, lemon juice. Chop tomato and onion fine and combine all ingredients. Chill covered to keep avocados from turning dark. May make thinner consistency for salad dressing by adding small amount of water.

Tofu Mayonnaise

1 lb soft tofu

4 Tbsp fresh lemon juice

2 cloves garlic

1 tsp salt

2 tsp onions

1 tsp dill weed

2 Tbsp honey

water as needed

Whis all ingredients together using water as needed for blending. Start and stop blender until smooth.

Tofu Sour Cream

Use Recipe for Tofu Mayonnaise but

 use 6 Tbsp lemon and less sweetening

New Frenda Youth Camp Corn Bread + vegan alternative

Original recipes is 3 times

2 1/4 cups flour
1 cup cornmeal
5 tsp baking powder
3/8 tsp salt
2/3 cup sugar
3 beaten eggs
1 1/3 cup milk
2/3 cup oil

Mix dry ingredients. Beat eggs and add milk and oil. Pour into well in centre of dry ingredients. Mix only until blended. Do not over mix. Bake at 350 F until brown (about 20 minutes)

vegan cornbread
from https://www.food.com/recipe/vegan-cornbread-115929

uses flaxseed ground- just mixed it, did not cook it

 READY IN: 50mins SERVES: 9  UNITS: US

INGREDIENTS
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1⁄4 cup sugar
4 teaspoons baking powder
3⁄4  teaspoon table salt
1 cup soymilk
1⁄4 cup canola oil

DIRECTIONS
Preheat oven to 425°F
Spray 8-inch-square baking dish with nonstick cooking spray.
Bring the water to a boil in a small saucepan.
Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
Set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
Beat just until smooth (do not overbeat.)
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

Vegan Cake

1 1/2 cups unsifted flour
1 cup sugar
1/2 tsp salt
1/4 cup cocoa
1 tsp baking soda
1 Tbsp lemon juice
1/3 cup oil
1 tsp vanilla
1 cup cold water

Popcorn "lasagne"

6 generous cups of popped corn
2 cubes of fresh soft tofu
1 can tomato or pasta sauce 680 ml
Half of a 20 oz can of vegeburger
1 medium onion diced
2 large cloves garlic crushed or chopped
Sprinkling of dried basil for top
Handful of crushed corn flakes for the top

Bake for one hour 350 F

Popcorn pasta - the popcorn was soft and hard in spots- not the consistency you expect of pasta

Tempura Batter and Chicken Ball Batter

From handwritten recipe

3 cups white flour
1 cup rice flour
1 tsp salt
2 tbsp baking powder
2 tbsp egg replacer
2 1/2 cup water for chicken balls or 3 cups water for tempura batter (can be a little thinner)

From Cooking school book Non-vegan
Sweet and Sour Chicken Batter
1 cup all purpose flour
1/2 cup corn meal
1/4 tsp salt
2 tsp baking powder
1 cup milk
1 egg or ( 1 1/4 cup milk and no egg)