HOLIDAY BRUNCH SHOW #810

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Spinach, Onion and Red Pepper Crustless Quiche

MAKES 6 SERVINGS

Gluten-free

 

1 teaspoon vegan buttery spread, for coating pan

1 block (14 to 16 ounces) extra-firm regular tofu, drained (see note)

3 tablespoons unsweetened nondairy milk

2 teaspoons gluten-free tamari

2 teaspoons extra-virgin olive oil

1 teaspoon ground turmeric

1/4 teaspoon smoked paprika

11/2 cups diced sweet onion

1 cup seeded and sliced sweet mini peppers

3/4 cup shredded vegan cheese (see note)

1/4 cup minced fresh flat leaf parsley

4 cups lightly packed baby spinach

1/4 teaspoon sweet paprika

 

Preheat the oven to 350 degrees F. Generously coat a 9 to 10- inch round quiche dish or cake pan with vegan buttery spread. Put the tofu, nondairy milk, tamari, olive oil, turmeric and smoked paprika into a blender and process for about 30 seconds, until smooth. Transfer the mixture to a large mixing bowl.

Add the onion, peppers, vegan cheese and parsley, and gently stir to combine. Fold in the baby spinach. Transfer the mixture to the prepared dish. Sprinkle the top with the sweet paprika. Bake for 25 to 35 minutes, or until the quiche is set and starts to crack (see note).

Put the pan on a wire rack and gently loosen the sides of the quiche, using a kitchen knife. Let cool for 20 minutes before carefully slicing into 6 wedges (quiche will be quite soft). Serve warm with a crisp salad on the side, or refrigerate for 4 to 6 hours and serve cold (quiche will firm up more, once cold). Tightly covered and stored in the refrigerator, leftover quiche will keep up to 2 days.

Chef’s note: Depending upon the type of vegan cheese that you use, you may need to bake the quiche longer up to 45 or 50 minutes.

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu and gluten-free vegan cheese, available in most supermarkets.


 

 

Baby Greens, Carrot and Cranberry Salad

MAKES 4 to 6 SERVINGS

Gluten-free

 

SALAD

6 cups lightly packed baby greens

1 cup grated carrots (peeling is optional)

1/3 cup sweetened dried cranberries

1/2 cup chopped pecans

DRESSING

3 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

2 tablespoons maple syrup

Put all of the salad ingredients into a large bowl. Put all of the dressing ingredients into a small bowl and briskly whisk to combine. Pour the dressing over the salad and gently toss to coat. Serve immediately, or cover and refrigerate for up to 30 minutes before serving.


 

 

Lemony Maple-Cranberry Muffins

MAKES 12 MUFFINS

 

2 teaspoons vegan buttery spread, for coating muffin cups

11/4 cups unsweetened nondairy milk

1/4 cup freshly squeezed lemon juice (from about 2 medium lemons; zest the lemons first, before squeezing)

2 cups whole wheat flour

1/3 cup toasted wheat germ

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon lemon zest

2/3 cup firmly packed vegan dark brown sugar

1/4 cup maple syrup

1/4 cup water

1 tablespoon extra-virgin olive oil

1/2 cup sweetened dried cranberries

 

Preheat the oven to 375 degrees F. Liberally coat a 12-cup standard muffin tin with vegan buttery spread. Put the nondairy milk and the lemon juice into a small bowl or pitcher, and let stand while preparing the batter.

To make the batter, put the flour, wheat germ, baking powder and baking soda into a large bowl and stir with a dry whisk until combined. Add the lemon zest and stir with the whisk to combine. Add the brown sugar and briskly whisk to combine. (There will be little flecks of the brown sugar still visible in the flour mixture, but that is fine). Add the maple syrup, water, olive oil and nondairy milk/lemon mixture, and stir with a large spoon to combine. Fold the cranberries into the batter.

Divide the batter evenly among the 12 muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let the muffins cool for 10 minutes. Carefully remove the muffins and put them directly on the wire rack. Let cool 5 minutes more and serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.


 

 

Maple-Chocolate Pots de Crème

Makes 6 to 10 servings

Gluten-free

 

3⁄4 cup unsweetened nondairy milk

14 ounces firm or extra-firm regular tofu, drained and cubed (see note)

2 tablespoons maple syrup (see note)

1 teaspoon vanilla extract

1 cup vegan chocolate chips (55% to 60% cacao)

Fresh raspberries, for garnish (optional)

Mint sprigs, for garnish (optional)

 

Put the nondairy milk in a small saucepan and bring to a simmer over medium-low heat. Put the tofu, maple syrup and vanilla extract in a blender, then add the chocolate chips. Pour in the simmering nondairy milk and process for 45 seconds to 1 minute, or until completely smooth.

Spoon or pour the mixture into eight to ten mini dessert glasses or espresso cups—or six to eight small dessert bowl—and garnish with a raspberry and mint sprig, or a single chocolate chip. Refrigerate for 4 to 8 hours. Serve cold.

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets.