Tuesday, September 27, 2011

Vegan Mini Quiche

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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.
Forbes and I settled in this weekend to watch a full Bears game.  Unfortunately they lost...but we won big!  In food and drink that is!
I love the reintroduction of Pumpkin Beer into my life.  This is a Smuttynose Pumpkin Ale.
Did you know all Smuttynose brews are vegan?  What makes a beer vegan you ask?  Well I have some questions about that as well, so I am planning a whole post based on just that.

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!)
I pretend I'm Hester, and Forbes pretends he's Urlacher.
I can't see Urlacher and Hester getting married in real life...

Fall brings the return of lots of delicious foods as well, including all of my beloved orange veggies.
Sweet potatoes, pumpkin, carrots and squash are staples in my diet at this time of the year.  Don't be surprised when I begin to appear fake-tanned in the next few weeks from all the beta-Carotene! 

My favorite way to prepare vegetables is roasted.  And fall allows me to fire up the oven once again!
Roasted veggies are always featured with ketchup of course!

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.
These were impressive!  I was wary when I began this recipe.  I had tweaked and altered so many different recipes into one and I was very nervous it would flop!  To my delight, they turned out perfect!  Full of flavor and rich texture.  If you are vegan and craving this decadent food, this is the recipe for you.  However, do not be afraid of this recipe even if you are not vegan.  These are still a wonderful treat for anyone.  Even non-football lovers (those don't exist, right?)

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.
These are a snack food that you can feel good about.  Enjoy the game!
But most importantly...enjoy the food!

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