Crustless Quiche

Image from: www.gotnomilk.wordpress.com - awesome dairy free blog!

Sausage and Spinach

We have always enjoyed having breakfast for dinner (Brinner). It is a mostly healthy and quick way to get dinner on the table after a long day at work. I love finding recipes that I can just use the base to throw whatever leftovers, specially veggies into the mix. Here is a great crustless quiche recipe that we use for Brinner and Brunch!

Base:

6 eggs (beaten well)

1/2 cup milk (for dairy free use almond, coconut, soy, lactaid, etc)

salt and pepper

Variations:

Sausage and Spinach (above picture)

1/2 lb spicy sausage - crumbled and browned

2 cups spinach (frozen and drained or fresh!)

1/2 soy cheddar cheese (we usually use Diaya cheese instead)

Sausage, Asparagus, Onion

1/2 lb apple chicken sausage (cooked and chopped small)

1 cup chopped asparagus

1/4 cup chopped green onion

1/2 cup goat cheese (crumbles work best)

Instructions:

Grease a pie plate or any glass pan - preheat oven to 400 degrees - mix all ingredients together in a bowl and pour into glass pan - bake in oven for 35 mins or until top starts to brown - let cool and serve

makes enough for 6

Coleslaw

Some friends of ours who were headed out of town for three weeks stopped by on Saturday to give us some veggies that they had not eaten. Included in the bag was a 1/2 head of purple cabbage, YUM! I decided since it feels like summer these days that coleslaw would be the perfect use.

slaw:

4 cups finely diced cabbage (1/2 head)

1/2 cup diced carrots

1/4 cup diced onions

dressing:

1/4 cup sugar

1/3 teaspoon salt

1/3 teaspoon pepper

1/4 cup milk

1/3 cup mayo

1/4 cup buttermilk (mix soymilk w/ lemon juice)

1 Tbs vinegar

1 1/2 Tbs lemon juice

whisk dressing together and pour over slaw - let sit in fridge overnight to blend flavors.

Millet Muffins

I learned about Millet Muffins from friends in San Francisco when I lived there several summers ago. I have searched for several years in order to replicate the recipe we loved so much. They are a favorite in our house and don't last long when I do make them. Enjoy!

Millet Muffins w/ Agave Almond Butter

Ingredients

• Muffins:
• 2/3 cup uncooked millet
• 3/4 cup packed brown sugar
• 1 large egg
• 1 cup fat-free buttermilk (I use 1 cup soy milk w/ 1 TBS lemon juice, mix and let sit for 5 mins - then add to recipe)
• 1/4 cup butter, melted (earth balance is a great vegan butter)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray
• 
  
• Butter:
• 2 tablespoons butter, softened (again I use earth balance)
• 2 tablespoons finely chopped almonds, toasted or not ;)
• 1 tablespoon agave

Preparation

Preheat oven to 375°.

To prepare muffins, place millet in a spice or coffee grinder; pulse 6 times or until lightly crushed. Set aside. ( side note: I do not grind the millet, I leave it whole... tastes better to us and one less step!)

Place sugar and egg in a large bowl; beat with a mixer at medium speed until well combined. Stir in millet, buttermilk, and 1/4 cup butter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Remove muffins from pan; place on wire rack.

To prepare butter, combine 2 tablespoons butter, almonds, and agave, stirring well to combine. Serve with the muffins.

Zucchini Pancakes

Tonight's Dinner... AMAZING!

I served these with some fruit and we both loved it.

I found the recipe on Hilah Cooking

Ingredients

• 1 1/2 cups grated zucchini
• 1 egg
• 2-3 tablespoons flour
• 1/2 cup crumbled goat cheese (or another kind of cheese, grated)
• salt and pepper
• olive oil for frying

Directions

• Mix all ingredients together (minus the oil) - heat skillet w/ oil - place about 1/4 cup of the mixture in skillet and make a flat patty - cook and flip browning on both sides.

Scrambled Eggs

I was craving scrambled eggs the other morning and realized I needed to use up some veggies from our fridge as well. So I came up with this:

Egg Veggie Scramble

2 eggs - beaten

1/4 red pepper

2 green onions

1/4 onion

1/2 clove garlic

goat cheese

salt and pepper

Heat pan with a little olive oil. Chop all veggies and add to eggs. Pour mixture into pan and scramble. Add cheese w/ salt and pepper to taste.

Black Bean Burgers and Avocado Smash (GF - Vegan)

For Cooking Club this month I made Black Bean Burgers. They are both Gluten Free and Vegan (which are two requirements when cooking for each other) Each month the host picks a theme, April is Avocados! So to go along with the burgers I made what we call "Avocado Smash" Check it out -

Black Bean Burgers - this recipe is adapted from one I found on the Whole Foods Site, check out their version HERE

This is what I came up with:

Serves 6

1 1/2 cups cooked black beans, rinsed and drained (I used dried and cooked overnight in my crockpot)

1 egg

1/2 yellow onion, chopped - or Tastefully Simple Onion Onion

1 cup Gluten Free bread crumbs (see previous post for recipe, regular can be used too)

1 teaspoon cilantro

1/2 teaspoon garlic powder - or Tastefully Simple Garlic Garlic

1 teaspoon fiesta party mix (from tastefully simple)

salt and pepper

hot sauce to taste

Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, seasonings and hot sauce. Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions, avocado smash and serve.

Avocado Smash

2 avocados

1/2 onion, chopped fine

2 TBS lemon or lime juice

salt, pepper and red pepper flakes to taste

Place in a bowl and "mash" together, serve with chips or on burgers!

Gluten Free Croutons/Bread Crumbs

I have posted on our other blog (Gunn Family) my crouton recipe but I want it here for reference too. This week I happened to make Gluten Free croutons/bread crumbs to add to black bean burgers I was making for cooking club. I have a friend who is GF and I wanted her to be able to enjoy these burgers as well. - BTW if you are looking for a diverse blog for GF and Vegan eating check out our cooking club blog (Cooking Club), we think it is pretty great!

Ok on to croutons...

4 slices GF bread

1 TBS EVOO

1/2 TBS garlic powder

slice bread into cubes - mix with EVOO and garlic powder - spread out on a baking sheet and bake for 30 mins (ish) at 250 degrees.

if you want to make this into bread crumbs just throw them in your food processor. done!

(this recipe made 1 cup bread crumbs with 4 slices of GF bread)

you can also add any seasoning you want - we love the garlic but cumin would be good if you want them on taco salad - sesame seeds and a little soy sauce might be good with an oriental mandarin orange salad

also when I am not making them GF I just use the ends of stale bread - great way to not waste any of the loaf!