Spinach and Artichoke Vegan Quiche

A classic brunch staple gone vegan! Spinach and Artichoke Vegan Quiche is the dish your plant-based breakfast has been missing.

Spinach & Artichoke Vegan Quiche | AreYouKitchenMe.com

Growing up, I wasn’t a huge fan of quiche. Or really any pie for that matter. I mean, I could eat pie crust (NEVER graham cracker) all day long, but fillings? Savory ones? Heck no. And when you think about it, ‘savory egg pie’ sounds pretty strange. But I guess I don’t care how it sounds because what l learned to love was the taste.

I discovered my love for quiche only shortly before going vegan so the affair was short lived. It had been years since I’d laid mouth on the eggy tart but when I saw some recipes for a vegan option, I was intrigued. I read that all it took was a little blended tofu so I set off on an experiment for vegan brunch paradise.

Spinach & Artichoke Vegan Quiche | AreYouKitchenMe.com

If you’ve been vegan or enjoy eating plant-based meals you’ve probably at least heard of tofu scramble. You know, tofu all crumbled up and sautéed with veggies and turmeric to look like eggs. We eat a lottttt of tofu scramble in our house. So making the switch to blending up the tofu with our typical scramble spices for a new no-egg texture wasn’t a big leap.

The key ingredient to getting a truly “eggy” taste from your quiche is black salt, or kala namak. This particular salt is harvested form sulfuric salt mines and has a very distinct egg-like flavor. I buy mine for super cheap at a local Indian grocery store but I know you can get it on Amazon too. I trust you can use your resources.

Spinach & Artichoke Vegan Quiche | AreYouKitchenMe.com

So, who’s coming over for (vegan) brunch this weekend?

Spinach and Artichoke Vegan Quiche

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 6 servings

A classic brunch staple gone vegan! Spinach and Artichoke Vegan Quiche is the dish your plant-base breakfast has been missing.

Ingredients

  • 1 pie crust, store bought or homemade
  • 1 block extra firm tofu, drained
  • 1/2 cup unsweetened almond or soy milk
  • 2 1/2 tsp. black salt (aka kala namak), or table salt
  • 1 tsp. turmeric powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 8 oz. frozen chopped spinach, thawed
  • 1 can quartered artichoke hearts in brine, drained

Instructions

  1. Preheat over to 350F. Prepare your pie crust according to package or recipe instructions. Press it into a 9-inch pie pan, crimp the edges, and set in the fridge while you prepare the filling.
  2. Place the thawed spinach in the middle of a tea towel or dish cloth and squeeze all of the excess liquid out. Repeat with the artichoke. Place both on a cutting board and roughly chop into small pieces.
  3. In a blender, add the tofu, milk, and all of the spices. Blend on high speed until completely smooth.
  4. In a large mixing bowl, combine the tofu mixture, spinach, and artichoke. Pour into the crust and smooth out with a spatula.
  5. Bake for 35-40 minutes, covering the pan with foil after 15 minutes so the crust doesn’t burn. Let cool slightly before slicing and serving.
https://www.areyoukitchenme.com/spinach-artichoke-vegan-quiche/

Vegan Apple Butter Pancakes

Nothing warms the soul like a thick, fluffy stack of pancakes! Vegan Apple Butter Pancakes are a comforting weekend breakfast perfect for crisp fall mornings!

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

How do you take care of yourself on the weekends?

After the week’s flurry of activity, work, and go-go-go, I roll over and poke my sweetie’s face. It’s 7am, but the luxury of no responsibilities lures me from my slumber. As I tuck my toes into fuzzy slippers, the first question of the day leaves my lips. “What do you want for breakfast?” No hastily blended green smoothies or on-the-go granola bars will suffice today. No, it’s the weekend. This calls for something extra decadent.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

There’s nothing I love more than this Saturday morning routine. I adore waking up early but then cozying up on the couch with steaming coffee while the rest of the world awakens. John and I plan our day, flip through the crossword book, and almost always have a special breakfast. Whether it’s a savory tofu scramble, crispy waffles, or bowls of oatmeal, we always take a little extra time to enjoy the first meal of the weekend.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

As much as I enjoy this slow and soothing time, I’ve had many a morning tainted by a bad batch of pancakes. Since I went vegan, I’ve had a tough time finding a pancake recipe that doesn’t end of either gummy and chewy or flat and mushy. My Heart Beet Pancakes were my first stroke of genius when I realized the secret to good vegan pancakes…

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

Fruit puree. Be it banana or pumpkin or beets (ok, those are vegetables but you feel me), purees bring the moisture and body that vegan pancakes so desperately need. In this recipe, the 3-Ingredient Slow Cooker Apple Butter recipe I shared last week takes center stage.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

At first, it was tough to bring myself to give up nearly a cup of the highly addicting spread, but I am so glad I found the courage. I don’t know if I’ll ever make another pancake recipe again. They are THAT good. With the sweet apple butter and hint of maple, these pancakes are perfect exactly as they are. But slather on a little vegan butter, some more apple butter, and a hefty dose of warm maple syrup and the plate practically conjures a halo.

Vegan Apple Butter Pancakes | AreYouKitchenMe.com

This recipe makes a shiz ton of pancakes and that is not in error. Make the full batch, freeze what you don’t eat, and make any morning a Saturday morning.

Vegan Apple Butter Pancakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Nothing warms the soul like a thick, fluffy stack of pancakes! Vegan Apple Butter Pancakes are a comforting weekend breakfast perfect for crisp fall mornings!

Ingredients

    Dry Ingredients:
  • 2 cups oat flour*
  • 1½ cups whole-wheat pastry flour
  • ½ cup almond flour
  • 1 tsp. sea salt
  • 1 Tbs. cinnamon
  • 1½ Tbs. baking powder
  • ¾ cup chopped pecans or walnuts
  • Wet Ingredients:
  • ¾ cup + 2Tbs. (250g) apple butter or apple sauce
  • 1 Tbs. vanilla extract
  • 3 Tbs. maple syrup
  • 3 Tbs. coconut oil, melted
  • 2 cup almond milk

Instructions

  1. Preheat a griddle or large skillet over medium heat. I set my griddle to about 325F. Brush lightly with coconut oil to prevent sticking.
  2. In a large bowl, whisk together the dry ingredients except nuts. Whisk together the wet ingredients in a separate bowl, then pour into the dry ingredients.
  3. Using a large spatula, gently stir together the wet and dry ingredients, being careful not to over mix. Once fully incorporated, fold in the nuts.
  4. Scoop batter onto griddle in 1/3 cup portions and shape lightly into a circle. Cook for 3 minutes on the first side, flip, and cook an additional 3 minutes.
  5. Placed cooked pancakes on a cookie sheet and keep warm in an oven on the lowest setting while the rest cook. Serve with more apple butter and maple syrup.

Notes

Notes: *Make your own oat flour by grinding 2 heaping cups of oats in a blender until a fine powder forms. Sift out any larger pieces of bran. **These pancakes freeze extremely well. Freeze them flat on a cookie sheet lined with parchment then transfer to a large freezer bag for up to 3 months. ***Adapted from this recipe: https://minimalistbaker.com/life-changing-banana-walnut-pancakes-gluten-free/

https://www.areyoukitchenme.com/vegan-apple-butter-pancakes/

Sriracha Avocado Toast

Just when you think your spicy mouth may ignite… Cool + creamy avocado saves the day! The story of Sriracha Avocado Toast is a feisty one!

Do you ever get on a kick where you eat the same thing everyday for like, weeks? I’m a serious creature of habit so when I find something I like, I stick to it until I’m completely burnt out. Evidence: I’ve eaten my Chocolate Cherry Beet Smoothie every morning for the past few months. (Not burnt out! …yet.) I once went on a nearly year-long spree of raisin snacking- I put them in everything, on everything, and munched on them for a daily snack. I can’t touch the things anymore…

Sriracha Avocado Toast | AreYouKitchenMe.com

There’s one obsession I doubt I’ll ever get sick of… Avocado toast. Sometimes, when I don’t feel like thinking up dinners for the week, we’ll buy a loaf of bread and a half dozen avocados and eat toast all week. No shame in that lazy dinner game.

Sriracha Avocado Toast | AreYouKitchenMe.com

While I usually enjoy my smashed avocado toast with just a squeeze of lemon and a bunch of flaky sea salt, it can be fun to switch things up a little! Sometimes I’ll add a smear of vegan mayo, a heaping pile of sprouts, or some strawberries for that sweet and salty combo. The possibilities are truly endless! The one thing I hadn’t tried yet was adding both crunch + spice to my creamy toast…

Sriracha Avocado Toast | AreYouKitchenMe.com

Adding a crispy texture and a pop of spice makes this toast nearly explode in your mouth! There’s so much happening on one piece of bread! All thanks to the powerhouse Toasted Hemp Seeds from Manitoba Harvest. When Manitoba sent me some products to sample, I had never tried the crispity crunchity toasted guys. At first bite, I was hooked on the crunch but couldn’t quite put my tongue on what they reminded me of… I finally concluded that they’re a bit like teeny sunflower seeds- except you eat the shell!

Sriracha Avocado Toast | AreYouKitchenMe.com

I’m a big hot sauce fan but I have to admit, my bottle of sriracha often gets lost in the back on my pantry. I dug it out because I just knew a drizzle of the good stuff would pair perfectly with the sriracha-flavored toasted seeds. Weeeeooo! I’m so glad I was right about that one. Because the avocado and bread cool down the spice level so much, you’re left with a great flavor and perfect crunch.

Sriracha Avocado Toast | AreYouKitchenMe.com

Not only will Toasted Hemp Seeds knock your flavor socks off, they pack the same healthy punch as Manitoba’s hemp hearts. If you missed it, I shared some of the many health benefits in my Matcha Hemp Energy Bites post. Long story short, they’re great for you, ok?

 

Crunchetize me (and the toast), captain.

Sriracha Avocado Toast

Cook Time: 5 minutes

Just when you think your spicy mouth may ignite… Cool + creamy avocado saves the day! The story of Sriracha Avocado Toast is a feisty one!

Ingredients

  • 2 pieces of your favorite bread (GF if necessary)
  • 1 avocado, mashed
  • ¼ tsp. salt
  • Pinch of black pepper
  • Sriracha
  • 2 Tbs. Sriracha Toasted Hemp seeds
  • Chives, for garnish (optional)

Instructions

  1. Toast the bread until browned to your liking.
  2. Mash the avocado with salt and pepper and then spread on bread. Garnish with hot sauce, hemp seeds, and chopped chives.
https://www.areyoukitchenme.com/sriracha-avocado-toast/

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