BUTTERNUT SQUASH & SAUTEED SPINACH VEGAN QUICHE

 I’ve spent all day dreaming about food. Picturing all the different types of fresh ingredients I want to throw together and make into a meal. Spices, herbs… this must be what happens to people on the third and final day of a juice cleanse. I must say, I am surprised how inspired I am to get into the kitchen. I thought I would be avoiding the idea of food. But instead I have dove straight into the idea of flavors and textures that I want to put together. May I also mention I am extremely happy with myself for committing to a juice cleanse and finishing strong. I actually feel very positive and mindful. Usually I am grumpy and withdrawn during a cleanse. My roommate can vouch for that, as last years cleanse ended in grumpy exchanges and a box of crab ragoons in my lap (never go into trader joes while intending not to eat). But this time has been great and as soon as I get home from this trip I will be hitting the kitchen for some much needed time to experiment and eat of course.  Why did I do a cleanse you ask?  Detox  Giving my digestive system a break  To encourage better dietary habits  To remind myself to be mindful of the food I put into my body  To kick start clean eating this month    If anyone is interested in the microjuicery in Scottsdale I got all my amazing (I mean seriously amazing) juices from, please visit their website here!    Okay to the FOOD part…  This is what I have waiting for me when I get home, part of a quiche : ) I’ve been wanting to share a vegan quiche recipe on here for awhile, but it was hard to choose which one to share. You can basically put any combination of vegetables in this quiche filling and it is likely to be a crowd pleaser. I’ve decided on sharing the recipe for my butternut squash and sautéed spinach quiche. As you know, the main ingredient in a quiche is usually egg. This vegan version turns a mixture of tofu and nutritional yeast into a delicious eggless quiche. Super simple! The butternut squash makes this quiche sweet and savory and perfect for breakfast or dinner paired with a salad. Hope you enjoy making this entree!  Have a beautiful day! xx

I’ve spent all day dreaming about food. Picturing all the different types of fresh ingredients I want to throw together and make into a meal. Spices, herbs… this must be what happens to people on the third and final day of a juice cleanse. I must say, I am surprised how inspired I am to get into the kitchen. I thought I would be avoiding the idea of food. But instead I have dove straight into the idea of flavors and textures that I want to put together. May I also mention I am extremely happy with myself for committing to a juice cleanse and finishing strong. I actually feel very positive and mindful. Usually I am grumpy and withdrawn during a cleanse. My roommate can vouch for that, as last years cleanse ended in grumpy exchanges and a box of crab ragoons in my lap (never go into trader joes while intending not to eat). But this time has been great and as soon as I get home from this trip I will be hitting the kitchen for some much needed time to experiment and eat of course.

Why did I do a cleanse you ask?

Detox

Giving my digestive system a break

To encourage better dietary habits

To remind myself to be mindful of the food I put into my body

To kick start clean eating this month

If anyone is interested in the microjuicery in Scottsdale I got all my amazing (I mean seriously amazing) juices from, please visit their website here!

Okay to the FOOD part…

This is what I have waiting for me when I get home, part of a quiche : ) I’ve been wanting to share a vegan quiche recipe on here for awhile, but it was hard to choose which one to share. You can basically put any combination of vegetables in this quiche filling and it is likely to be a crowd pleaser. I’ve decided on sharing the recipe for my butternut squash and sautéed spinach quiche. As you know, the main ingredient in a quiche is usually egg. This vegan version turns a mixture of tofu and nutritional yeast into a delicious eggless quiche. Super simple! The butternut squash makes this quiche sweet and savory and perfect for breakfast or dinner paired with a salad. Hope you enjoy making this entree!

Have a beautiful day! xx

 Crust  2 cups almond meal flour  2 tablespoons extra virgin olive oil  2 tablespoons cold water  1 teaspoon thyme  1 teaspoon oregano  1 teaspoon garlic powder  ½ teaspoon salt  Tofu filling  1 block firm tofu, pressed and drained  ¾ cup butternut squash, cubed  3 large handfuls of spinach, stems removed  ¾ cup sweet onion  2 tablespoons nutritional yeast  1 teaspoon oregano  ½ teaspoon salt  ¼ teaspoon black pepper  3 cloves garlic  extra virgin olive oil (EVOO)  INSTRUCTIONS  Preheat oven to 400 degrees Fahrenheit. Lightly grease a 10-inch pie pan or pie dish with olive oil  Press tofu between two plates with heavy objects placed on top to remove excess water  Season butternut squash with salt and pepper, then drizzle on oilive oil. Bake for 25-30 minutes, until golden brown and fork tender  Crust  While squash is roasting, prepare crust by mixing together flour, EVOO, thyme, oregano, garlic powder, salt and water in a large bowl  Place dough in pie pan, and press dough beginning from the center and working outwards  Bake crust for 15 minutes, remove and set aside  Tofu Filling  Place tofu in food processor with nutritional yeast, salt, pepper, oregano and one clove of garlic. Process until smooth.  In a large pan over medium heat, heat 1 teaspoon of olive oil. Add ¾ cup sweet onion and two cloves of minced garlic. Sautee for 4 to 5 minutes, then add three handfuls of spinach. Cook until spinach is wilted  Place roasted squash into the quiche crust, and spoon in tofu mixture. Add the sautéed vegetables to the top and smooth over with a spoon  Bake quiche at 375 degrees Fahrenheit for 35 minutes, or until quiche is firm to touch. Allow to cool, then serve!

Crust

2 cups almond meal flour

2 tablespoons extra virgin olive oil

2 tablespoons cold water

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon garlic powder

½ teaspoon salt

Tofu filling

1 block firm tofu, pressed and drained

¾ cup butternut squash, cubed

3 large handfuls of spinach, stems removed

¾ cup sweet onion

2 tablespoons nutritional yeast

1 teaspoon oregano

½ teaspoon salt

¼ teaspoon black pepper

3 cloves garlic

extra virgin olive oil (EVOO)

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit. Lightly grease a 10-inch pie pan or pie dish with olive oil

Press tofu between two plates with heavy objects placed on top to remove excess water

Season butternut squash with salt and pepper, then drizzle on oilive oil. Bake for 25-30 minutes, until golden brown and fork tender

Crust

While squash is roasting, prepare crust by mixing together flour, EVOO, thyme, oregano, garlic powder, salt and water in a large bowl

Place dough in pie pan, and press dough beginning from the center and working outwards

Bake crust for 15 minutes, remove and set aside

Tofu Filling

Place tofu in food processor with nutritional yeast, salt, pepper, oregano and one clove of garlic. Process until smooth.

In a large pan over medium heat, heat 1 teaspoon of olive oil. Add ¾ cup sweet onion and two cloves of minced garlic. Sautee for 4 to 5 minutes, then add three handfuls of spinach. Cook until spinach is wilted

Place roasted squash into the quiche crust, and spoon in tofu mixture. Add the sautéed vegetables to the top and smooth over with a spoon

Bake quiche at 375 degrees Fahrenheit for 35 minutes, or until quiche is firm to touch. Allow to cool, then serve!