Quiche!!

I have been wanting to get back to posting on this!! Things with school have been really busy with the start of a new semester -- living off of a lot of Pro bars, oatmeal, cereal (corn flakes, dried raisins plus flax seed milk), ready made burritos (Sweet Earth) and going out to eat... I know it's terrible.

And I actually did sick for about a week -- which kind of got me behind in classes and everything -- I blame my husband lol. He went on a trip to Singapore and came back with a terrible virus.  Which I fortunately got.  I know. Lovely.  I consumed about 3 bags of coughdrops in a week, lots and lots and lots of tea.  Natural Philosophy (a local health food store/yoga studio) was wonderful and specially mixed some healing tea for me :) :)

I also did my best to get back into preparing fresh healthy meals and juices -- I am rather time constrained with my schedule, but I am doing the best that I can :)

I have taken a few pictures of some meals that I have made within the past few weeks, which hopefully I will post sooner rather than later... :)

I made this quiche today.. and it was amazing!!

Simple and amazing!

Tofu Quiche:

2 fresh tomatoes chopped
2 cups of swiss chard chopped
1/2 onion chopped
1 package of white mushrooms chopped
2 garlic cloves chopped
1 tbsp olive oil
1/2 tsp all purpose herb mix
1/2 tsp smoked paprika (optional)
3-4 drops liquid smoke (optional)
2-3 tbsp balsamic vinegar
1 tsp soy sauce (optional)
1 tsp vegan worcester sauce
1/2 tsp red pepper flakes
1/4 tsp black pepper

1/3 - 3/4 cup nut, seed, grain or soy milk
14 oz firm tofu
1 tsp turmeric
1/2 tsp salt
1/2 tbsp veggie bouillon powder or 1/2 - full veggie bouillon cube -- to taste

2 ready made pie or pizza crusts (deep dish).

Preheat oven to 350 F.  Saute onions, garlic and mushrooms in oil, until onions are transparent.  Add seasonings from herb mix to black pepper and mix well.  Turn off heat and add tomatoes and swiss chard and mix.  Set aside and pour milk into blender with tofu, turmeric, salt and veggie bouillon.  Blend until smooth.

Combine blended mixture with veggies.

Pour into 2 small pie crusts or 1 large.

Serves 4

And it's Monday again

For breakfast I had:

Apricot Mesquite chia cereal
2 tbsp chia seeds
soaked in 1 cup water
4 sliced apricots
1 sliced mango
1/2 tbsp of mesquite

I also had a small bowl of millet cereal with flax milk-- at breakfast late and wasn't sure when I'd be getting lunch.

Fo lunch I made:

Refried Black Bean Quesadilla with pumpkin seed cheese smothered swiss chard
Makes 2

2 rice tortilla
1 tomato chopped
6 tbsp refried black beans
1 small bundle swiss chard

cheese--
1 cup pumpkin seeds
 2-3 tbsp water
3 tbsp lemon juice
2 tbsp nutritional yeast
2 teaspoons agave
1 dash braggs

Mix the cheese ingredients in a blender until chunky -- consistency of ricotta.

Wash and chop the swiss chard, and pour cheese mixture on top, mix well.

Spread out 3tbsps refried beans onto the middle of the tortilla and put it in the oven
or broiler for 5-7 minutes until rice tortilla gets soft in the middle and crispy on the outside.

Remove tortilla from oven and spread tomatoes, in the middle and half of the swiss chard cheese mixture.


Dinner:

Veggie burgers
Sauerkraut
Daiya swiss cheese
ketchup
bread
bread and butter pickles

I got home late tonight.. so picked up some of my favorite veggie burgers, put on the cheese -- can throw them in the oven or microwave and then add the rest of the ingredients :)

Super easy.

Mu Shu Inspired Cooked Salad

Mu Shu Salad
3 large servings

1 head of cauliflower thinly sliced and roughly chopped
1/4 head of purple cabbage sliced and roughly chopped
1 onion sliced
1 bunch of swiss chard
2 tbsp of sesame seeds

Sauce:
1/4 cup of soy sauce
1/4 cup of almond butter
2 tbsp of vinegar (balsamic, rice or wine)
1 tbsp of sesame oil
1 1/2 tsp of sriracha sauce
1/4 tsp of black pepper
1 1/2 tbsp of molasses
1 tsp of ginger powder
1/2 tsp of onion powder
1/2 tsp of garlic powder
dash of salt

Garnish:
3 sprigs of cilantro (optional)
1-2 tbsp of peanuts (optional)

Put 1 tbsp of oil in the pan and fry the onions until soft.  Add the cauliflower and cabbage, cook until slightly soft, but still mostly crunchy.  Mix the sauce separately until well combined.  Add to the cooking vegetables, add the swiss chard and sesame seeds.  When the swiss chard wilts, then the dish is done.  Turn off the heat garnish with cilantro and peanuts and serve with tortillas, rice or plain.