Cherry Tomato, Leek, and Spinach Quiche, recipe provided below (adapted from The Food Charlatan)
- 1 9-inch pie crust (I have a homemade recipe here)
- 1 cup (packed) sharp cheddar cheese, shredded
- half a leek*, chopped
- 1 (9 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1/4 cup fresh basil, chopped
- 4 ounces goat cheese, crumbled
- most of a 10 ounce box of cherry tomatoes, halved
- 6 large eggs
- 1 and 1/4 cups Almond Breeze Almondmilk Original
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh basil, to garnish
- Preheat your oven to 375 degrees F. Use nonstick spray or butter to grease your pan. Arrange the pie crust into a quiche pan or 9 inch pie pan. Trim the edges if necessary.
- Sprinkle cheddar cheese on the bottom of the crust.
- Trim the green parts of the leek, as well as the roots. Spilt the leek lengthwise. Run under cold water, using your fingers to bend back the layers. Leeks are super dirty, so do a good job. Save half of the leek for something else (top a pizza! Throw in soup!) Use a sharp knife to chop one half of the leek, make the pieces about the size you would chop an onion. Sprinkle the chopped leek over the cheese. Use your hand to squeeze the thawed out spinach. Try to get out as much moisture as you can. Spread the chopped spinach over the leeks. Sprinkle 1/4 cup fresh basil next.
- Crumble the goat cheese using a fork. Sprinkle over the basil.
- Use a serrated knife to halve most of the cherry tomatoes. Fit as many as you can on top of the quiche. I used maybe all but 10.
- In a large bowl or stand mixer, beat together 6 eggs, Almondmilk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.
- If your quiche pan separates, or if your quiche looks very full, make sure you place the dish on a baking sheet just in case it leaks or overflows.
- Bake at 375 for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.
- Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!
Smashed Chickpea Salad Sandwich, recipe provided below (adapted from Vanilla and Bean)
- 1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
- 1/4 C + 1 Tbs Dill Pickles finely chopped (55g )
- 1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
- 2 Tbs Just Mayo or Vegenaise 28g
- 2 1/2 tsp Stone Ground Mustard 15g
- 1 1/2 tsp Apple Cider Vinegar 6g
- 1/4 tsp + 1/8 Sea Salt 2g
- 2 tsp Dill Weed fresh-chopped
- 1/8 tsp Turmeric optional for color and health!
- 8-10 grinds of fresh Black Pepper
- For the Sandwich (options):
- Multigrain Bread or Optional Gluten Free Bread
- Shredded Carrots
- Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
- Store in an covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.
Avocado Strawberry Spinach Salad with Poppyseed Dressing, recipe provided below (adapted from Gimme Some Oven)
- 6 cups fresh baby spinach
- 1 pint strawberries, hulled and sliced
- 1 avocado, diced (or you can double this to 2 avocados!)
- 4 ounces crumbled gorgonzola or blue cheese
- 1/4 cup sliced almonds, toasted
- Half a small red onion, thinly sliced
- Poppyseed Dressing:
- 1/2 cup avocado oil (or any oil, such as olive oil)
- 3 Tablespoons apple cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. poppy seeds
- pinch of ground dry mustard (optional)
- salt and pepper
- Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
- To make the dressing: Whisk all ingredients together until combined