Leek Quiche with Potato Crust

This vegetarian quiche is actually filled with an array of vegetables not just leeks but the real surprise is the potato crust! It's so easy to make and adds another layer of flavour to this already savoury pie. 

Ingredients:

1 1/2 lbs or about 7 small yellow potatoes

2 tbsps olive oil

salt and pepper to taste

2 leeks, cleaned well and sliced thinly using some of the green part

2 cups chopped spinach

1 1/2 cups or 8-10 mushrooms, sliced

2 tbsps butter

2 tbsps olive oil

salt and pepper to taste

some garlic powder

3 eggs

8 oz 10% cream

salt and pepper

1/2 - 2/3 cup shredded gruyère, mozzarella or habanero cheddar 

2 tsps flour 

1/3 cup parmesan

sliced bell pepper 

Boil the potatoes until just tender when poked with a knife, about 20 minutes. Drain and let cool. Preheat the oven to 425°F. Half the potatoes lengthwise and place cut side down on a parchment lined baking sheet. Bake until golden, 20 minutes. Oil a 9" pie dish with olive oil. Arrange the potato halves cut side down in the dish covering both the bottom and up the sides. Press down with your hands or a flat bottom glass. Brush with olive oil and sprinkle with salt, pepper and garlic powder. Then broil the crust for 3-5 minutes. Set aside. Heat butter and olive oil in a skillet to medium high. Add leeks and mushrooms and cook until golden, 6-8 minutes. Add salt and pepper here if you like along with the spinach. Remove from heat. Reduce the oven temperature to 375°F. Whisk together the eggs, cream, flour, salt and pepper. Stir in the cooled vegetables. Sprinkle the shredded cheese over the bottom of the prepared and cooled crust then pour the filling in and top with parmesan and pepper rings. Bake at 375°F for 30-35 minutes until the edge is firm and the middle is just a little jiggly. Cool 20 minutes before slicing. Serves 6

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Roasted Cremini Mushroom Soup

Earthy umaminess is how to describe this rustic vegetarian soup. Hearty and comforting on a chilly fall day.

Ingredients:

16 oz (454 g) cremini mushrooms

4 tsps olive oil

Soup:

2 tsps olive oil

1 cup diced onion

6 tsps minced garlic

1/2 cup diced celery

1 1/2 tsps dry sage

2 tsps Dijon mustard

1 tsp thyme

1 tsp coriander

1/2 tsp smoked paprika

1/2 tsp black pepper

2 bay leaves

15 oz canned cannellini beans (white kidney)

4 1/2 cups vegetable broth (or beef if not keeping vegetarian)

1/2 cup fresh chopped parsley

2 tbsps soy sauce

Preheat oven to 375°F. Brush the mushrooms clean then chop and toss with 4 tsps olive oil. Place on a baking sheet and roast for 18-20 minutes, tossing halfway through the time. When browned and tender remove from oven and set aside. Next warm 2 tsps of olive oil in a large skillet to medium heat. Sauté onions for 5-6 minutes then add the garlic, celery, sage, Dijon, thyme, coriander, smoked paprika and black pepper. Stir a couple of minutes then add the bay leaves, 1/2 the roasted mushrooms, beans and broth. Bring to a boil then reduce heat and simmer uncovered for 20 minutes. Remove the bay leaves and use a food processor or blender to purée soup in batches until smooth. Return soup to the pot and add the rest of the roasted mushrooms, chopped parsley and soy sauce. Generously serves 6.

Adapted from: cinnamonsnail.com

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Cottage Cheese Stuffed Tomatoes

Prep ahead of time high protein side dish or starter using garden fresh tomatoes. Stuffed with vegetables and cottage cheese this is a light cousin of the more familiar rice or grain stuffed tomatoes.  

4 large tomatoes

3/4 cup cottage cheese

2 tbsps Parmesan

1/4 cup finely chopped bell pepper

1/4 cup finely chopped onion

1/2 cup thinly sliced zucchini (quartered if large)

2 or 3 green onions sliced

1 tbsp olive oil

2 tbsps fresh chopped basil

1 tbsp fresh chopped parsley

1 tsp minced garlic

1 egg yolk

salt and pepper to taste

Topping:

1/4 cup Panko bread crumbs

1 tbsp olive oil 

Slice the tops off the tomatoes and scoop out the seeds and flesh. (Save to add to a soup) Turn the tomatoes over for 15-20 minutes then dry insides with paper towels. To a skillet add 1 tbsp olive oil and heat to medium high. Then add the bell pepper, onion, zucchini and green onion. Sauté a few minutes until slightly golden. Cool, then stir in the rest of the ingredients. Spoon filling into the tomatoes and place in a baking dish. They may be refrigerated until later in the day at this point. Mix the Panko and olive oil together and add to the top of the tomatoes. Press very gently. Bake uncovered at 400°F for 18-22 minutes.

 

Serves 2 as a light meal or 4 as a starter.

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Lebanese Coleslaw

This make-ahead no mayo coleslaw is crunchy and vibrant with a pop of fresh chopped mint that makes it stand out from other coleslaw recipes.

Ingredients:

8 oz bagged cabbage coleslaw

8 oz bagged kale slaw

1/2 tsp salt

2-3 green onions, thinly sliced

2 tsps minced garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped mint

3 tbsps light olive oil

3 tbsps lemon juice

1/2 tsp sugar

Mix the garlic, salt, olive oil, lemon juice and sugar together then toss with the veggies, parsley and mint. Refrigerate for up to 3 days. Serves 6-8 as a side. 

 Adapted from: feastingathome.com

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Sweet Potato Tofu Rice Bowl

Looking to boost your protein intake? Tofu, black beans, brown rice and edamame are all excellent choices to do just that.

Ingredients:

250g (9 oz) firm or extra firm tofu, cut in 1/2" cubes

1 medium sweet potato, about 1/2 lb, diced

2 tsps olive oil

1/2 tsp chili powder

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp garlic powder

 

3 cups cooked brown rice

1/2 tsp ground cumin

1/2 tsp garlic powder

salt and pepper to taste

3/4 cup frozen edamame beans, thawed

 

For tofu:

2 tsps cornstarch

2 tsps avocado oil

1/2 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

 

Toppers:

sliced red pepper

some greens (I used sliced brussels sprouts leaves)

black beans 

sriracha sauce

First blot the tofu block with paper towels. Then place it on a plate lined with paper towels, put another towel on top then sit something heavy like a cast iron pan on top for 30 minutes. This will remove excess liquid. Once that's done cut the tofu into 1/2" cubes. Toss with cornstarch, avocado oil, and the seasonings listed under "for tofu". Air fry at 390°F for 10-13 minutes. Next toss the diced sweet potato with olive oil, chili powder, ground cumin, smoked paprika and garlic powder. Air fry at 400°F for 9-12 minutes. Mix the brown rice with ground cumin, garlic powder, salt and pepper and add the edamame beans. Zap in microwave to warm then spoon into bowls. Top with red pepper, greens and black beans and drizzle sriracha to finish. Serves 2

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Air Fryer Stuffed Eggplant

This meat free dinner for two is packed with fresh veggies but what really puts it over the top is it's spicy, crisp coating of crumbs!

Ingredients:

1 medium eggplant, halved

2 tbsps olive oil, divided

1/2 cup cherry tomatoes, pierced with a knife

1/4 cup diced red onion

1/2 cup diced zucchini

1 tbsp slivered sundried tomatoes in oil

1/2 cup cooked rice

1/2 tsp smoked paprika

1/2 tsp coriander

1/2 tsp garlic powder

salt and pepper to taste

1 tsp parmesan

1 tbsp Panko

1/2 tsp chili crisp oil 

green onions to garnish

Sprinkle salt on eggplant halves and let sit for 20-30 minutes, then wipe with a paper towel. Brush with 1 tbsp olive oil and air fry at 375°F for 12-15 minutes then dice the flesh and spoon out leaving about 1/4" on the skins.

Heat 1 tbsp olive oil in a large saucepan to medium high and add the tomatoes, onion, zucchini and sundried tomatoes cooking for 5 minutes. You can gently press down on the tomatoes to release some juice. Mix in the seasonings, eggplant and rice and remove from heat.

Fill the eggplant shells. Combine the parmesan, Panko and chili crisp oil (This is an awesome topping!!) Sprinkle it over top of everything and air fry at 350°F for 7-8 minutes.

Garnish with sliced green onions and serve.

Serves 2

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Roasted Fanned Eggplant

This is a fun way to make Eggplant Parmigiana! The basic recipe courtesy of Loretto at sugarlovespices.com. Make it and you might become a "fan" too!

Ingredients:

1 medium eggplant

7 oz (200g) sliced mozzarella

1/4 cup parmesan

28 oz (3 1/2 cups) tomato sauce or passata

2 or 3 tbsps olive oil

1 garlic clove

pinch red pepper flakes

4 basil leaves plus more to garnish

salt and pepper to taste

Take a medium eggplant and slice it about 1 1/2" below the stem down lengthwise about 1/4" thick to make 6 or 7 slices, keeping the stem end intact. If you think your eggplant might be bitter, salt the slices and leave for 30 minutes then brush off the salt.

Place the eggplant on a piece of parchment paper in a baking dish and add some pepper and a drizzle of olive oil. Bake at 375°F for 15-20 minutes. Remove and let rest until cool enough to handle.

While the eggplant cools add 2 tbsps olive oil to a saucepan. Heat to medium and add the red pepper flakes and whole garlic clove. When garlic starts to sizzle add the tomato sauce, salt, pepper and basil leaves. Stir and simmer for 15 minutes.

Up the oven temperature to 400°F. Fan open the eggplant slices and place mozzarella slices between each slice of eggplant along with some parmesan cheese. Spoon sauce between each slice and pour the rest of the sauce on top. Add more parmesan, some torn basil leaves and another drizzle of olive oil.

Bake at 400°F for 25-30 minutes or until very tender. Cool 5 minutes before serving.

And you'll find the recipe for these lovely stuffed tomatoes we had alongside our eggplant here:

https://hotandcoldrunningmom.blogspot.com/2021/08/rice-stuffed-garden-tomatoes.html?m=1

Adapted from: sugarlovespices.com

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Terrific Tofu Enchiladas

Sssshhh! 🤫 He won't know these were tofu until he sees this post! They were delicious and the texture was on point. For those looking to save on your grocery bill (who isn't these days!) this meal if made with beef instead of tofu would have been double the price.

Ingredients:

3 cups shredded extra firm tofu (400g or 3/4 lb)

2 tbsps vegetable oil

1 tbsp soy sauce

1 tbsp taco seasoning

1 1/2 tsps cumin

650 ml jar (22 oz) salsa

1/2 cup BBQ sauce

1 cup kernel corn

1 medium onion, diced

1/2 red pepper, diced

1 tbsp vegetable oil

8 soft tortillas

1 1/2 cups shredded cheddar or Monterey Jack cheese

chopped red pepper, chopped tomatoes, fresh parsley or cilantro and sour cream or caesar salad dressing to serve

Gently squeeze the tofu and pat dry to remove some of the moisture, then shred it on a box grater. Toss with 2 tbsps vegetable oil, soya sauce, taco seasoning and 1/2 tsp cumin. Spread on a parchment line baking sheet and bake at 350°F for 25-30 minutes. Toss halfway through cooking time and sprinkle with 1 tsp cumin. 

While the tofu cooks, heat up 1 tbsp vegetable oil in a skillet and brown the diced onion and red pepper. When the tofu is ready mix it in a large bowl with the onion, red pepper, 1 cup salsa, BBQ sauce, corn and 1/2 cup cheese. Divide the mixture between the tortillas and roll them up. Spread a scant amount of salsa in a 13 X 9" baking dish (about 1/2 cup) and place the rolled tortillas in the dish.

Top with the remaining salsa and the rest of the cheese.

Cover the dish with foil and bake at 375° for 15-20 minutes, then remove the foil and return to the oven uncovered for 10 minutes.

Serve with your favourite toppings!

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Skillet Eggplant Parm

Classic Italian comfort food with baked eggplant instead of fried to keep it on the healthy side.

Ingredients:

1 medium eggplant, cut in 1/4" rounds

salt

20-24 oz tomato sauce

1 1/2 cups bread crumbs

3/4 cup parmesan, divided

2 cups shredded mozzarella

2 eggs

1/2 cup flour

1 tsp water

1 cup roughly chopped arugula (optional)

2 tsps dry basil

10" cast iron skillet

Lay slices of eggplant on paper towel, sprinkle with salt and cover with more paper towels for 45 minutes, then press with the paper towels to soak up any liquid before removing. This will ensure that you don't have soggy eggplant once breaded. You may want to cut a few smaller slices in half so that they can be placed between larger slices when fitting into the skillet.

Set up a breading station... 

- A shallow bowl with flour, 1/2 cup parmesan and basil.

- Whisk eggs and water together in another.

- And have the bread crumbs ready in a third.

Coat each eggplant slice in the flour mixture, then dip in egg to coat, then cover in crumbs gently pressing them on. Place on a lined baking sheet and bake at 400°F for 12 minutes. Carefully turn them over and return to the oven for 8 minutes.

Put 1/2 cup tomato sauce in the bottom of the cast iron pan. Now layer the baked eggplant, chopped arugula if using and sauce.

Then about half the mozzarella, more eggplant, 

the rest of the sauce to cover and the remaining mozzarella.

Bake in a 375°F oven for 30 minutes. Sprinkle the remaining 1/4 cup parmesan over the top and bake into the oven for another 7 or 8 minutes.

Rest 10 minutes before slicing.

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Sheet Pan Gnocchi and Tomatoes

Crispy edges on tender, chewy gnocchi and roasted tomatoes bursting with flavour! Yep, this one turned out way better than I expected! 

Ingredients:

1/4 cup olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry oregano

1/4 tsp dry basin

1/4 tsp red pepper flakes

1/2 tsp salt

1/4 tsp pepper

2 cups grape tomatoes

500 g shelf stable gnocchi

1/2 an onion, thinly sliced

1 tbsp butter

1 tbsp capers

Combine everything from olive oil to salt and pepper, then add the tomatoes, gnocchi and onion. Toss together then pour onto a parchment lined baking sheet and spread out in a single layer.

Bake at 450°F for 20-25 minutes. Make a space in the center and add the butter and capers in the last 5 minutes. Then just mix it all together and serve!

Serves 2-3

Adapted from: lordbyronskitchen.com

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