Vegetarian

Goat Cheese and Sweet Potato Quiche

March 13, 2013 by Erica

Sweet Potato and Goat Cheese Quiche

A.K.A. My obsession with sweet potatoes reaches new heights.

I have to warn you about my sweet potato consumption lately. It has been INTENSE. My realization that winter is almost over prompted not only soup panic, but sweet potato panic. I’ve been incorporating them into almost every meal we eat. So, if you read this blog regularly, you can expect to see a lot of sweet potatoes in the next week or two. As in… 66.67% of the posts I have planned for the next week involve sweet potatoes.

Sweet Potato and Goat Cheese Quiche

I hope you’re OK with that… especially when those sweet potatoes take quiche form.

Now, I’ll be honest, the idea for this quiche was born out of some desperate-looking leftovers on my counter and in my fridge (sweet potatoes and goat cheese). Pantry cooking is not my forte, although I’m trying to be better about it and will hopefully do a post about that soon. But sweet potatoes and goat cheese seemed like a good combo, and so they found their way into this quiche, along with some sage, red onions, and Swiss cheese.

Sweet Potato and Goat Cheese Quiche

And let me say that it is taaaaasty. I definitely forgot how much I like quiche.

When I wasn’t eating eggs or dairy, I didn’t think I had too many quiches in my future. Luckily, I was wrong. I had a LOT of quiche in my life on the day that I made this little beauty. Probably too much. It was yummy, but I think I recommend moderation. Do as I say, not as I do.

Sweet Potato and Goat Cheese Quiche

I realized after making this quiche that it may slightly resemble my blood orange upside down cake, hah. I guess I’m loving everything round and orange recently!

Sweet Potato and Goat Cheese Quiche

This is one of the most flavorful quiches I’ve ever had. The goat cheese and sweet potatoes really are a great combo, and the sage and red onion add another punch. Mmmm I’m wishing I had some leftovers of this right now. Writing about really good food just isn’t as much fun when you’re not simultaneously stuffing your face with it.

I used my mom’s easy press-in pie crust for this quiche. In my opinion, quiches take long enough to cook; the last thing I need is to be chilling and rolling out a pie crust on top of that. You can even mix this pie crust right in the pie plate and then just press it on in. And if you’re better at working with pie crusts than I an, you might even be able to crimp the edges of yours. Clearly, that didn’t happen with mine. My mom somehow manages to put beautiful crimps in this crust, but I have yet to manage it.

Sweet Potato and Goat Cheese Quiche

This quiche would be great for brunch, lunch or dinner. I’ve eaten it for all three! It’s one of the tastiest ways I’ve gotten my sweet potato fix lately :)

Sweet Potato and Goat Cheese Quiche

5.0 from 2 reviews

Goat Cheese and Sweet Potato Quiche

Hands-on time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

Author: Erica

Yields: 1 quiche, about 8 servings

Ingredients

For the crust:

1 1/2 cups all-purpose flour
1/2 tsp kosher salt
1/2 cup canola oil
2 Tbsp milk (I used plain unsweetened almond milk)

For the quiche filling:

1 1/2 medium or 2 large sweet potatoes, peeled
1/2 red onion, chopped
1/4 cup minced fresh sage leaves
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 Tbsp olive oil
1/2 cup grated Swiss cheese (or other cheese of your choice)
4 oz. crumbled goat cheese

For the custard:

3 large eggs
3/4 cup milk (I used plain unsweetened almond milk)
1/2 cup heavy cream
pinch of nutmeg

Instructions

First, prepare the vegetables. Preheat oven to 400 and line two baking sheets with foil. Slice half of one sweet potato into 1/4-inch rounds for the top of your quiche. (This is optional. I needed 13 slices to top mine.) Brush with olive oil and spread in a single layer on a baking sheet. Chop the remaining sweet potato into 1/2-inch cubes and place in a medium-sized mixing bowl.
To the bowl of chopped sweet potatoes, add the red onion, sage, salt, pepper, and olive oil. Toss to combine. Spread in an even layer on the other baking sheet. Place both sheets in oven and bake until potatoes are tender and starting to brown, about 20 minutes, stirring/flipping slices once halfway through. Remove from oven and reduce oven temperature to 350.
While sweet potatoes are roasting, prepare the crust. Add all crust ingredients directly to a pie plate (or to a separate bowl, if you prefer) and stir to combine. Press into an even crust and, if you have enough crust, crimp the edges!
Whisk together all custard ingredients (eggs through nutmeg).
Now you are ready to assemble the quiche. For the bottom layer, sprinkle half of both types of cheese. Top this with the chopped sweet potato mixture, followed by the remaining cheese. Pour the custard mixture over everything, and arrange optional roasted sweet potato slices on top.
Bake quiche at 350 until set in the middle and custard is starting to turn golden brown, 45-55 minutes. Cool on a wire rack for 15 minutes before serving.

Notes

Adapted from Kitchen in the Yard.

Poor Man’s Shrimp Cocktail

March 8, 2013 by Erica

poor man's shrimp cocktail

Yep, cauliflower. It’s not just the other white meat… it’s also the poor man’s shrimp. Or the vegetarian’s shrimp. Or the trying-to-get-the-kids-to-eat-their-veggies shrimp.

It’s due to that last one that I know about this dish (OK, and maybe the first one, too). I haven’t had it in years, but I remember my mom making it many times during my childhood, anytime my parents had a party. She always made it first so that we kids would have something to munch on while she finished preparing the food. When I asked Mom if she remembered it, she said “Oh yeah, cheap shrimp!” I never thought twice about it as a kid, but as an adult, I realized that no one else had ever heard of eating cauliflower this way.

poor man's shrimp cocktail

And in case that includes you, let me tell you about it: Homemade cocktail sauce. Served with cauliflower. That’s it! So easy, and surprisingly yummy.

As I type this, I just had to go back and get the rest out of the fridge and am now eating it. SO yummy. It takes me right back to childhood.

poor man's shrimp cocktail

If you remember last Friday’s post, my big weekend plan was to cook all the foods Nate doesn’t like while he was out of town. Horseradish is probably #1 on that list, so naturally I had to incorporate it somehow, and I’ve been meaning to share this easy party food for a while. I texted Nate a picture of the open jar of horseradish as I was making this, and his response was “Ewwww! Thanks for waiting til I leave to eat that!” Not sure if he thought I was just spooning it out of the jar or what… come on, I’m not THAT crazy.

On a side note, I realized that I forgot to take an advantage of the opportunity last weekend to eat OLIVES. Nate does not like olives. And those CAN be eaten straight out of the jar. Next time.

poor man's shrimp cocktail

On another side note, wasn’t it such a pain that I had to open a bottle of wine and several types of cheese in the middle of the day just so that I could take these pictures? Life is tough, I tell ya.

Now, as you may be able to guess from the pictures, you have two options with the cauliflower:

Roasted…

poor man's shrimp cocktail

Or raw.

poor man's shrimp cocktail

I personally prefer the crunch of the raw, probably because that’s how we used to eat it as kids. But you could do roasted if you prefer. Just toss with a teaspoon of olive oil and pinch of salt and roast on a lined baking sheet at 400 for 20-25 minutes, stirring once. Let cool before serving.

A word to the wise: This cocktail sauce use Worcestershire sauce, which is not vegetarian. (It contains anchovies.) I believe there are vegan versions of Worcestershire sauce available, and there are definitely recipes out there on the web for it. You could leave out the Worcestershire sauce or sub soy sauce for it if you’re vegetarian or making this for vegetarians. You could even make the whole cocktail sauce from scratch if you wanted, using the Herbivore Triathlete’s recipe for homemade ketchup. I had originally planned to do this myself until I realized that an unopened bottle of Heinz was languishing in my fridge. I must have bought it when I moved to Utah, thinking I would need it sometime… It seemed wasteful to leave that and make my own. Also, I guess I haven’t eaten ketchup in the last year and a half? Not surprised. That stuff never goes bad… right?

poor man's shrimp cocktail

Are there any foods you ate regularly as a kid but later found out your mom had invented? I’m curious!

poor man's shrimp cocktail

5.0 from 3 reviews

Poor Man's Shrimp Cocktail

Hands-on time

3 mins

Total time

3 mins

Author: Erica

Yields: 1 1/2 cups

Ingredients

1 head cauliflower, chopped into bite-sized pieces

For the cocktail sauce:

1 cup ketchup
2 Tbsp fresh lemon juice (about half a lemon)
1/2 Tbsp Worcestershire sauce
1/4 tsp Tabasco sauce
3-4 Tbsp prepared horseradish

Instructions

To make the cocktail sauce, mix all ingredients together in a small bowl. If you're unsure about the horseradish, start with 2 Tbsp and taste as you go.
Serve alongside chopped cauliflower.

Notes

Adapted from About.com.

Butternut, Chickpea and Kale Soup with Tahini Broth

March 6, 2013 by Erica

butternut kale and chickpea soup with tahini broth

Can you believe it’s March?

I’ve started off every month for the past… oh, year or so, with that same question. I think it’s a sign I’m getting old.

But this month, unlike every month in the fall when I know that another month means even colder weather, I’m happy it’s March. March means that, although everything may still be snow-covered, a few warm days will be tossed in here and there. It’s actually been over 50 the past few days! (Don’t be too alarmed; there’s a chance of snow today… now THAT is March for you.) I always look forward to the warm weather because it means summer produce. Strawberries, tomatoes, basil, peaches… and other things that I have probably forgotten about because I haven’t seen them in so long.

But this year, I kind of started to panic when I realized spring was coming. I haven’t cooked enough winter food yet! Blogging will do that to you. I need more time for soup!

butternut kale and chickpea soup with tahini broth

So that was the impetus behind this soup. That, and wanting to make something creative with tahini while Nate was out of town this weekend because, as you may remember, he does not like tahini. So I made a soup and put tahini in the broth. It’s yummy, and satisfied my soup craving so that I can finally make peace with winter.

The main flavor of this soup comes from the butternut squash, making it slightly sweet. The broth is also spiced; I used coriander, turmeric, and thyme, but you could play around with those. And when it comes down to it, I think the tahini is actually optional (for all you tahini haters out there… I don’t understand you).

I love that this soup is chock full of veggies and flavor. Warming, filling, yummy-tasting… all my favorite qualities in an end-of-winter soup.

butternut kale and chickpea soup with tahini broth

5.0 from 1 reviews

Butternut, Chickpea and Kale Soup with Tahini Broth

Hands-on time

15 mins

Cook time

35 mins

Total time

50 mins

Author: Erica

Yields: 4-5 servings

Ingredients

1 tsp olive oil
1 red onion, chopped
2 large or 3 small cloves garlic, minced
3 stalks celery, chopped
1 bay leaf
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/4 tsp ground turmeric
pinch of cayenne
pinch of dried thyme (optional)
5 cups vegetable broth with no tomatoes (such as Whole Foods 365 Organic)
4 cups diced butternut squash
1 14-oz. can chickpeas, drained and rinsed (1 ½ cups)
1 cup reserved chickpea liquid (or substitute 1 cup vegetable broth)
1/4 cup tahini
juice of 1 lemon
2 handfuls curly kale, torn into bite-size pieces
sprinkle of salt

Instructions

In a soup pot, heat olive oil over medium heat. Add onion and garlic and saute about 5-6 minutes. Add celery and saute another 3-4 minutes.
Add bay leaf and all spices and stir to coat. Add the vegetable broth, butternut squash, and chickpeas and bring to a simmer. Simmer 20-25 minutes, until squash is tender.
In a heat-proof measuring cup, microwave the chickpea liquid (or additional vegetable broth) until hot, about 2 minutes. Stir in the tahini until thoroughly combined. Add to the soup along with the lemon juice and kale.
Remove from heat. Salt to taste. Allow to cool slightly before serving.

Tropical Oatmeal

March 4, 2013 by Erica

tropical oatmeal

Good morning! I know on Friday I laid out my grand plans for a big weekend of cooking. And it happened! But I just can’t get back to the regularly scheduled program until I stop everything and tell you about this oatmeal.

I’m going through a bit of a coconut phase. I blame the rest of the blog world, which is also in love with coconut.

In the last few weeks alone, I’ve posted lentil, banana bread, and salad recipes containing coconut. What I didn’t tell you is that I’ve been starting every morning with coconut, too!

tropical oatmeal

I’m always thinking about posting my breakfasts here, but let’s face it… they’re not too exciting. Oatmeal in the winter, Cheerios in the summer, with the occasional quinoa thrown in.

In the winter months, I go through phases with my oatmeal toppings (like everyone), and I always end up craving them so much. Some favorites lately: Frozen berries and brown sugar; peanut butter, banana, and chocolate chips; and now, coconut butter and mango. And even if it is just oatmeal, let me tell you that I think this coconut + mango combination is blog-worthy.

tropical oatmeal

Have you tried coconut butter yet? I just bought my first jar a few weeks ago and am loving it. Rather than just extracting the oil from the coconut, coconut butter is the entire flesh of the coconut, ground up. It’s very rich and has amazing coconut flavor. This oatmeal is my favorite use for it, but it’s also amazing spread on toast, and I’m excited to find more ways to use it, too. Whatever you do, let it melt before you eat it. YUM.

I’ll be honest: coconut butter breaks the bank a little. Artisana, the brand I bought, is $11.99 for a 16-oz jar. Yikes – that’s more than Justin’s almond butter! I did just see a 15-oz. Maranatha jar for $7.99 at the grocery store, so I’ll probably try that out next time. The good news is that a little goes a long way. In addition to being rich, it’s pretty brittle, so I usually microwave the whole jar for 15-30 seconds before scraping any out. Having to scrape it out, rather than being able to dip in and come out with a big ol’ scoop, stretches that jar quite a bit. If you like using coconut oil in cooking or baking, I definitely recommend trying out a jar of coconut butter.

tropical oatmeal

It’s still very much wintertime in Utah, and when I wake up on a cold and dark morning, this is my new favorite way of denying reality for 5 more minutes. Now it’s obviously not really a “recipe” – you can make your oatmeal any way you’d like or even use these toppings on any other breakfast cereal. No matter how many times I eat this combo, though, it just feels so luxurious! One more way to trick myself into getting through the winter (and the workweek).

tropical oatmeal

Tropical Oatmeal

Hands-on time

2 mins

Cook time

3 mins

Total time

5 mins

Author: Erica

Yields: 1 serving

Ingredients

1/4 cup old-fashioned rolled oats
3/4 Tbsp ground flax seeds
1/2 cup cold water
sprinkle of cinnamon
1 Tbsp coconut butter
1 Tbsp sweetened shredded coconut
1/2 mango, peeled and chopped (or substitute 1/2 orange or 1/2 cup of fresh chopped pineapple)

Instructions

Combine oats and flax in a microwave-safe bowl. Add water, stir to combine, and microwave on high for 3 minutes.
Remove from microwave (careful, the bowl might be hot!), sprinkle with cinnamon, and top with remaining ingredients. Wait a minute or two for coconut butter to melt, then dig in!

Boyfriend-Approved Buffalo Veggie Pasta Bake

February 25, 2013 by Erica

Remember when I didn’t eat cheese for 6 months?

Hah.

Sorry, former vegan self. Sorry but I’m not sorry. I ate a lot of cheese this weekend, and it tasted reeeeally good.

I’ve actually been craving this dish for a few weeks, since a co-worker brought in some buffalo chicken casserole for lunch. As she warmed up her leftovers in the microwave and the smell wafted through the kitchen, it was alllll I wanted.

I had brought a salad.

Major food envy.

I knew I had to recreate it for you guys ASAP. My one hesitation to go out of town last weekend was that I’d have to wait an extra week to bring this dish to life! Such hardships :) Luckily, that gave me an extra week to fantasize and brainstorm… making the end result positively perfect.

Nate agrees. That’s him going back for seconds.

I wouldn’t go so far as to call this dish healthy, but it is vegetarian – come on, aren’t those synonymous?! It’s loaded with veggies, replacing 1/2 the pasta and all of the chicken that would be used in a regular buffalo chicken casserole. It’s just cheesy enough to be indulgent, but still loaded with nutrients.

It’s like a cross between buffalo chicken, mac and cheese, and veggie pasta dish. Also known as…the tastiest thing ever. For real. I don’t think I have to try too hard to convince you on this one.

Guess who’s going to have the jealousy-inducing leftovers for lunch this week?!

Boyfriend-Approved Buffalo Veggie Pasta Bake

Serves 6

Ingredients:

For pasta:

1/2 lb whole wheat pasta

1/2 tsp olive oil

2 cloves garlic, minced

1/2 large yellow onion, chopped

3 carrots, peeled and chopped

sprinkle of ground black pepper

8 oz. baby bella mushrooms, sliced

1 lb Brussels sprouts, sliced (about 5 cups sliced)

1 Tbsp butter

1 Tbsp whole wheat flour

1 1/2 cups plain unsweetened almond milk (or other unsweetened milk of your choice)

2 cups grated cheddar cheese, divided (4-5 oz.)

1/2 cup hot sauce such as Frank’s RedHot

To top:

3-4 green onions, thinly sliced

additional hot sauce

1 recipe lightened up blue cheese dressing

Instructions:

Preheat oven to 375 degrees. Spray a 9×13 inch baking dish.

Cook pasta in a large pot until slightly al dente. Drain and return to pot. Set aside.

Next, saute your vegetables. Heat olive oil over medium heat in a large pan. Add garlic, onion, and carrots, season with ground pepper, and saute until soft, 9-10 minutes. (The carrots will not soften up much in the oven, so you want to get them to your desired softness on the stovetop.) Add the mushrooms and saute 3 minutes more, then add the Brussels sprouts and saute another 2 minutes. Pour vegetables into the pot with the pasta and scrape pan clean.

Now prepare the roux. In the same pan, melt the butter. Stir in flour and let bubble 1-2 minutes. Stir in the milk. Simmer, stirring occasionally, until slightly thickened, 5-7 minutes. Add 1 cup of the grated cheese and stir to melt. Stir in hot sauce. Pour the mixture over the pasta and vegetables and stir to combine. Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.

Bake for 25 minutes, until cheese is melted and bubbling. (If cheese starts to burn before 25 minutes, cover the top of the dish with tin foil and continue baking.)

Remove from oven and sprinkle with green onions. Serve in scoops, topped with additional hot sauce and blue cheese dressing.

Enjoy!

Time:

1 hour

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