I heard on the radio this morning that 50% of Americans say Fall is their favorite time of the year. Well usually I pride myself on being just a little out of the ordinary...but on this one, I fall right into the majority. Fall is definitely my favorite time of the year.
I love football and the start of the season is ushered in along with the cooler weather and leaves changing colors.
Football season also means football jerseys come out of the back of the closet, and I once again get to act BA while Hester returns the football for game-winning touchdowns! (But not this week!)
Fall brings the return of lots of delicious foods as well, including all of my beloved orange veggies.
My favorite way to prepare vegetables is roasted. And fall allows me to fire up the oven once again!
The best foods are always those that are served before, during and after a football game. This week Forbes and I picked up chips and salsa and served with Mini Vegan Quiche.
Mini Vegan Quiche
makes 24 mini quiche
I have been craving quiche and researching recipes for a few weeks now! I was delighted when my experiment in the kitchen resulted so well! These are a great snack for tailgating, or a football party at your house. Enjoy cold or hot straight out of the oven.
Prep time: 20 minutes Cook time: 25 minutes
- 2 packages (12 count each) mini phyllo shells (I used The Fillo Factory brand, swag from HLS)
- 2 cups broccoli, chopped small
- 1/2 red bell pepper, seeded and diced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3/4 cup Garbanzo Fava Bean Flour (I used Bob's Red Mill)
- 1/4 cup almond milk
- 1 medium tomato, stem removed, cut into fourths
- 3 tablespoons balsamic vinegar
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
In large saute pan, heat olive oil over medium heat. Add minced garlic, diced bell pepper and chopped broccoli to the pan and saute until just tender (5-7 minutes).
Meanwhile, in blender combine flour, almond milk, tomato, vinegar, nutritional yeast, salt, pepper and paprika. Blend until pureed.
Add vegetables from the stove top into the blender and pulse two or three times until fine, but not pureed.
Spoon 1 tablespoon of puree into each of 24 mini phyllo shells. Place shells on baking sheet and place in 400* oven for 25 minutes.
Remove and cool 2 or 3 minutes before serving. To re-heat, use toaster oven or place back in oven for 5-10 minutes. Microwaving will make the shells soggy and soft.