Creamy Asparagus Quiche.

DSC_0374Literally stumbling over the finish line, here comes a last minute-contribution for Månadens Gröna — this month hosted by Tina (←who has created a jaw-droppingly fantastic looking starter with asparagus and cured carrots!).

The theme of May is Asparagus and so I have cooked (yet another) tofu quiche!
Here is how ↓
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CREAMY ASPARAGUS QUICHE

→ a bundle of asparagus, ends trimmed
→ 1 block tofu
→ 3 tbsp nutritional yeast
→ ½ leek (or opt for regular)
→ 2-3 cloves of garlic
→ ½ lemon, juice of
→ ½ dl soy milk, or similar
→ salt + pepper, to taste
→ a handful fresh herbs (opt.) — think parsley, basil, coriander
→ spices of your liking; I used nutmeg, lemon pepper, garlic- & leek powder, cayenne

For the pie crust I used a ready bought puff pastry (check that it is SFV) but you could always make a regular pie crust or try this chickpea one instead.

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HOW TO

(0). Start by draining the tofu. Wrap it in a kitchen towel and let sit under a heavy weight for at least 30 minutes. A good idea is to prepare the night before.
1. Set oven to 200°C.
Press pie crust out in a heat proof dish. Prick the bottom a few times using a fork. Pre-bake for circa 5-10 minutes.
2. Saute the leek while combining spices, nutritional yeast, garlic & herbs in the food processor. Mix until meal like consistency, then add tofu.
Blend until creamy, if the mixture needs some help — add in soy milk or similar little by little. Once leeks are softened, add into food processor.
3. Lower oven temperature to 175°C. Pour your tofu batter into the pie crust, then decorate with your asparagus on top in an alternating pattern.
Bake for circa 35 minutes. Let cool for at least 15 before attempting to slice.

Bon appetit!
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So this month marks the one year anniversary of this vegetarian cooking challenge. For this occasion, here is 3×3 of what I have created during this time (in a somewhat chronological order)

Rhubarb Mojitos | with Ginger Beer.
Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.
Tomato Quiche | with Red Pesto.

Blackberry Pizza Bianco | with Basil & a brilliant vegan cheese mix.
Cauliflower Mac n’ Yeast
Cauliflower Tacos | with Mango + Ginger Salsa.

Apple & Ginger Compote and Vegan Gingerbread Nutella.
Carrot, Ginger & Miso Dressing | with Summer rolls.
Roasted Parsnip & Pear soup.


 

Quick Crispbread Pizza.

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The World’s Quickest Pizza is Swedish…?

Crispbread (or Knäckebröd) is something quintessentially Nordic. A dry flatbread typically made from rye flour and water. A staple food in both the traditional (the hole in the middle is a storage solution; one would hang the bread on wooden sticks just under the ceiling!) as well as in many contemporary Swedish pantries.

It is also what I have more or less been living off my first couple of days back in Sweden. Which is what brings me into introducing yet another culinary love child, the thing most Swedish meets the thing most Italian. See, the crispbread can easily be transformed into a quick lunch dressed up in pizza toppings! Possibly the most hassle-free kind of pizza crust in the world? You tell me. Here is how it is done ↓knacke0366

CRISPBREAD PIZZA

→ crispbread
→ tomato base, perhaps some of the mind-changing tomato sauce or simply tomato puree
→ cheese of choice
→ toppings of choice; mushrooms, tomato, fresh basil, balsamico etc.

Set oven to 200°C. Spread the tomato base evenly over your crispbread, before adding your chosen toppings (herbs, tomato and balsamico are best to go on after the trip to the oven) covering it with a layer of cheese. Cook for 10 minutes or until the cheese has melted. Top with fresh herbs, tomato, black pepper, balsamico — you will what you imagine! ¯\_(ツ)_/¯

The bread will have softened from the heat, but will quickly turn crispy again – you’re best of to slice it asap! (Or just eat the whole thing as a giant open sandwich)
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— More Pizza inspiration:

The Chickpeazza.
Pizza con Patate.
Sweet Potato Pizza | with Artichoke Cream.

Pizza con Patate.

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Potato Pizza. Was there ever a sequence of words so beautiful? Well, apart from perhaps All You Can Eat Buffet with the word Vegan squeezed in somewhere, I think not! Pizza with Potato. My mouth waters just thinking about it.
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Basically what we have here is a Pizza Blanco with thinly sliced potato on top. Meaning, if you are the proud owner of a Mandoline this is an ideal chance to exercise it. Otherwise you just do as us mortals and try to slice them as evenly as you possibly can. There is after all, in my humble opinion, something very therapeutic about chopping up vegetables.
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PIZZA CON PATATE

→ 1 batch pizza dough of your preference, I use baking soda as its quick and fairly idiot-proof
→ a bunch of potatoes
→ some cloves of garlic
→ olive oil
→ herbs de provence
→ salt + pepper
→ dairy free cheese, opt. 

As you can see, it’s a fairly neat list of ingredients.

  1. Slice the potatoes thinly and leave to soak in salty water for a couple of hours or overnight. This will both keep the tatties from oxidation whilst helping them soft so they will cook up nicely.
  2. Heat your oven to 200°C and brush your pizza base with some olive oil. I like to pre-bake the crust a little before adding the toppings, but whatever floats your pizza boat!
  3. Drain the potatoes and pat them dry with a kitchen towel/roll to get rid of as much excess water as possible. Meanwhile, evenly spread out chopped garlic and grated cheese on the crust, before layering out the potato slices to cover the entire base. Top off with pepper and herbs de provence!
  4. Bake for about 30 minutes, when the potatoes start getting a golden colour and the crust looks nicely bronzed – you’re good to go.
  5. Slice up pizza and serve hot – bon appetit! dsc_0020

→ For more pizza related stuff, have a look at: 

♥ Månadens Gröna: Blackberry Pizza Bianco | with Basil & a brilliant vegan cheese mix.
♥ Sweet Potato Pizza | with Artichoke Cream.
♥ The Chickpeazza.
♥ The Mind-Changing Tomato Sauce.

Månadens Gröna: Blackberry Pizza Bianco | with Basil & a brilliant vegan cheese mix.

DSC_0125Back home, one would only ever find the odd blackberries growing next to the road but not nearly enough to create an entire dish. Thus I have never in my life cooked/desserted (I’m Swedish, making up verbs is sort of our thing!) with blackberries.

But there’s a first time for everything and therefore extra exciting that the theme for this month’s Månadens Gröna was just blackberries. Initially, as with most berries, my mind sprung to desserts. But after wandering about pinterest for recipe inspiration and finding some (somewhat) local berries from Loch Ness this is what went down; pizza bianco with blackberries, basil and a mozarella/parmesan dairy-free cheese mix.

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BLACKBERRY PIZZA BIANCO 

→ pizza crust recipe of choice
→ 1 dl fresh blackberries
→ 1 tbsp olive oil
→ 3 dl cheese of choice, I used a vegan mozarella-parmesan mix from FollowYourHeart
→ 2 spring onions
→ fresh basil
→ salt + pepper, to taste
→ balsamic vinegar for sprinkle

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1. Start by making your pizza crust. I made mine with baking soda and thus pre-cooked it for a bit before adding the toppings.
2. Mash the blackberries in a small bowl, then drain off most parts of the juice using a sieve. Brush the pizza crust with a thin layer of olive oil before adding the blackberry pulp.
3. Next sprinkle with cheese, spring onion and some whole blackberries. Season with salt and pepper.
4. Cook for about 10-15 minutes, or until golden brown, on 225°C.
5. Top with fresh basil and balsamic glaze. Serve and enjoy!DSC_0109
And can we just talk about this dairy-free cheese mixture for a while — look at how nicely it has melted? B-e-a-u-t-i-f-u-l! Will definitely repurchase.


If you fancy a look at my previous contributions to Månadens Gröna you’ll find them here:

♥ Månadens Gröna: Rhubarb Mojitos | with Ginger Beer.
♥ Månadens Gröna: Strawberry & Avocado Salsa | with Quinoa, Roasted Black Bean & Sweet Potato Wraps.
♥ Månadens Gröna: Tomato Quiche | with Red Pesto.

Månadens Gröna: Tomato Quiche | with Red Pesto.

I am writing this from a sizzling Copenhagen central station sat waiting to spent the weekend with my madre in the Danish capital – which is all very exciting! But first things first: tomato quiche!

I suppose this dish could qualify under the title Red Tofu Quiche, as it pretty much a rip off on my Green Tofu Quiche. Apart from the colours of the veg i.e… And that it includes a surprise layer of PESTO of course! Not just any old pesto, a sundried tomato one.

This is also my contribution to July’s #månadensgröna that is hosted by Ulrica. 

CHICKPEA CRUST 

→ 3 dl chickpea flour
→ 3 tbsp oil
→ 3 tbsp water
→ a pinch of salt

TOFU FILLING 

→ 1 block tofu (à ~396 grams )
→ 1 red onion
→ 2-3 cloves garlic
→ 2 tbsp nutritional yeast
→ extra vegetables of choice, I added half a grated zucchini, spinach, tomato and artichoke hearts
→ 1 tsp dried oregano
→ chilli flakes, to taste
→ salt + pepper to taste
→ grated vegan cheese for topping, (opt.) 

SUNDRIED TOMATO PESTO

→ ½ jar sun-dried tomatoes
→ 2 handfuls fresh basil leaves
→ ½ dl olive oil
→ 4 garlic cloves
→ 1 handful roasted sunflower kernels

1. Start by making the crust:
Mix the ingredients together and press out into a pie dish straight away. It helps to use wet fingers for this.
Pre-bake the crust at 200°C for about 20 minutes or until it has caught a nice golden colour.
2. For the pesto:
Crush the garlic cloves and sunflower kernels in a food processor before adding the rest of the ingredients.
Pulse until a pesto-like consistency is reached.
3. For the tofu filling:
Drain the block of tofu from excess water by wrapping it in kitchen roll/towel and leave under a weight.
Meanwhile, chop and fry your onions and garlic until softened.
Add in any extra vegetables and seasonings of choice.
Run tofu in a food processor until creamy. If it does not get creamy, add in a little milk of choice to help it along. Mix creamed tofu with fried veg.
4. Add half of the tofu filling to the crust, then spread a layer of pesto on top of it, before adding the other half.
Top with tomatoes and grated vegan cheese.
Bake for about 30-35 minutes at 175°C.
Leave to cool for at least 15 before attempting to slice.

Sweet Potato Pizza | with Artichoke Cream.

IMG_4237Weekend! A marvelous time for pizza-making. There’s two pizza recipes I have stumbled over lately and wished to try, namely one made from sweet potatoes (shocker yes…) and the other with artichoke cream rather than your standard tomato sauce…

So the other week I decided to combine the two, the result is what you will find below. Of course you can just pick and mix with whatever pizza base/filling you prefer!

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Let’s start off with the SWEET POTATO PIZZA CRUST, for which I used Blissful Basil‘s recipe:

→ 2 large sweet potatoes, cut into cubes
→ 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
→ 2½ dl oat flour
→ ½ dl almond flour
→ 1 tbsp olive oil
→ 1 tbsp apple cider vinegar
→ 1 tsp dried oregano + basil
→ ½ tsp garlic powder
→ pinch of salt, chilli flakes

1. Steam the sweet potato cubes until fork tender.
2. Create your chia egg and set aside to form.
3. Start oven at 200°C.
4. Mash the steamed sweet potato in a food processor, alternatively mash in a big bowl.
5. Add your flours, chia egg, oil, vinegar and seasonings and mix to combine.
6. Line a baking tray with parchment paper. Scoop the sweet potato mixture on your parchment paper and spread into a large circle using a spatula.
7. Place in oven and bake for about 25-35 minutes or until edges are golden brown.
8. Remove from oven and let cool.
9. Add pizza toppings of your choosing (such as the artichoke cream, hey hey!) and pop back into the oven for about 5-10 minutes (depending on what you put on there of course.)
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To make the ARTICHOKE CREAM you will need:

→ 1 can artichokes (à 400 grams)
→ 1-2 cloves of garlic
→ lemon, zest + about 1 tbsp juice
→ ½ dl olive oil
→ a pinch of salt, pepper

1. Drain and rinse the artichokes.
2. Mix everything together using a stick blender or mixer.
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IMG_4226I topped my pizza with sliced courgettes, vio life’s cheese and spinach too. And burnt the edges of the crust due to using aluminium foil rather than parchment paper…

For more pizza inspiration check out: 
→ The Chickpea-zza. 
→ The Mind-changing Tomato Sauce. 

Green Tofu Quiche with Chickpea Crust.

The other day I finally tried a recipe that has been on my mind for some time, namely quiche made the vegan way, using tofu rather than eggs to stabilize the filling.
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I stuffed mine with greens – zucchini, olives, spinach and basil – but one can of course add whatever pie friendly vegetables of preference. To keep in mind though is avoid veg of a high water content (like no tomatoes kids), which may result in a very watery quiche.
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Chickpea crust

→ 1 can of chickpeas
→ 3 tbsp oat flour
→ 1 tbsp coconut oil
→ 2 cloves of garlic
→ a handful basil leaves
→ salt + pepper

1. Start oven at 200°C.
(2. Crush the oats in a food processor until meal consistency)
3. Add garlic, basil and coconut oil with the salt and pepper, and crush before finally adding the chickpeas. Add in bits of water until desired consistency is reached.
4. Press the dough out in a pie dish. Leave to cool in the fridge for 10-20 minutes.
5. Pre-bake the crust for about 12 minutes.
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Tofu + Zucchini filling

→ 1 block firm tofu (~395 grams)
→ 1-2 zucchinis
→ 1 yellow onion
→ 2-3 cloves garlic
→ 2 dl fresh spinach
→ 1 dl fresh basil
→ 2 tbsp nutritional yeast
→ olives/sun-dried tomatoes
→ 1 tsp dried oregano
→ chilli flakes, to taste
→ salt + pepper to taste
→ grated vegan cheese, optional 

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1. Drain the tofu of water; by wrapping it in a bunch of tea towels alternatively kitchen roll, and leave under a weight to gently press out the water while you prep the rest of the fillings.
2. Chop the onion and fry in a large skillet on medium heat until soft. Add in garlic and grated zucchini that has been gently squeezed from water.
3. Meanwhile, break the tofu and place in a food processor. Blend until a creamy paste has formed. If it does not turn creamy, add in some soy milk to help it along.
4.Stir in the nutritional yeast, spices, olives, tomatoes, spinach and basil. Cook until spinach has wilted.
5. Remove from heat and add in the creamed tofu. Taste and adjust seasonings if necessary.
6. Spoon into baked crust and smooth out. I topped mine with thinly sliced zucchini and grated vegan cheese, but this is optional.
7. Lower oven temperature to 175°C and bake quiche for about 35 minutes. Leave to cool for about 15 minutes before attempting to slice.
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Bon appétit!