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11 March 2017

Broccoli, Leek & Pea Quiche


This next recipe is a vegan quiche with grilled broccoli, leeks and peas. I've made a vegan quiche before using both tofu and chickpea flour, this one however is using just chickpea flour - which is incredible at replacing eggs in recipes! When warm this quiche is creamy and quite soft and as it cools, the starch firms up and becomes like a traditional quiche in texture! As you may be able to tell I've been having a little trouble with my camera lately, there's an issue with the aperture mechanism which affects the mirror, causing my photos to be a little dark and grainy. I'll definitely be getting it fixed in the near future, but in the mean time, this recipe was too good not to share!


I cooked the broccoli and leeks in a griddle pan, the caramelisation of the veg results in such an amazing flavour and I love the slightly charred bits in the quiche. I flavoured the chickpea flour with onion and garlic powder, herbs, nutritional yeast and some black salt - with has sulphur, to make it taste a little more authentic! This quiche is great served both hot or cold, with a side salad and is packed full of protein! 


Broccoli, Leek & Pea Quiche | Serves: 8 | Time: 1 hour 15 mins

You'll need

  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Large saucepan
  • Whisk
  • Griddle pan
  • Quiche dish

Ingredients

  • 1 sheet vegan shortcrust pastry
  • 2 cups chickpea flour
  • 1/4 cup nutritional yeast
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried chives
  • 1 tbsp finely chopped parsley
  • 2 tsp Italian seasoning
  • 1 tsp black salt
  • 1/4 tsp black pepper
  • Juice 1 lemon
  • 1 tsp Dijon mustard
  • 4.5 cups water
  • 1 large leek
  • 100g tenderstem broccoli
  • 1 cup peas

Ingredients

  1. Pre-heat the oven to 180C and lay the pastry out in the quiche dish. 
  2. Combine the chickpea flour, nutritional yeast, seasonings, lemon juice, mustard and water in a large saucepan. Whisk together and place on a low heat, continue whisking until the mixture is bubbling and thickens (~10 minutes). Once thickened taste for seasoning and adjust if necessary. 
  3. Remove the ends of the leek and slice length-ways, then place on the griddle pan with the broccoli. Cook until tender and slightly charred, moving the veg every few minutes. Once cooked, slice up the broccoli and leeks and add to the thickened chickpea flour mix, along with the peas. Stir to combine, transfer the mix to the pastry case and smooth out. Place in the oven and cook for 1 hour. 
  4. Remove from the oven and allow to cool slightly before cutting into 8 pieces, the filling will firm up as it cools, making it easier to cut. Serve up and enjoy!
Cassidy xx




4 March 2017

Moroccan Chickpea Salad


This next dish is great for lunch, it can be eaten warm, but I actually prefer it cold, which is perfect for taking with you to work! I used a base of wholegrain giant couscous for this salad, cooked with stock, spices and half a preserved lemon. Preserved lemons are a common ingredient in Moroccan cooking - they're pretty strong in flavour, but add that needed acidity, to balance out the spices. I then combined the couscous with a classic tomato, cucumber and red onion salad, seasoned with parsley and fresh mint and topped the salad with some chickpeas roasted in Moroccan spices. 


Ras en hanout is a Moroccan spice blend, used in a similar way to garam masala in Indian cuisine, it's made up of paprika, coriander, cumin and chili, along with a many more spices, including pink peppercorns and rose petals - it's spicy, fragrant and reminds me a little of Chinese 5 spice. I combined the spice mix with onion and garlic powder, some preserved lemon and a little extra virgin olive oil, before coating the chickpeas and roasting in the oven. The chickpeas are beautifully fragrant and packed with flavour - a perfect feature ingredient of this salad. 

20 February 2017

Italian Red Pepper Hummus Sandwich


Lately I've been super busy with my last few months of uni...when life gets a bit crazy good nutrition is especially important, so I wanted to come up with a quick, healthy and delicious recipe that I could make for lunch, when I'm in the middle of seemingly, endless amounts of work. 


I made the hummus from white beans, roasted red peppers (the kind from a jar), tomato puree and a few herbs for a rich, flavourful Italian-inspired hummus. It's so simple to make and a large batch can be made at a time, meaning you'll have enough for lunch for the whole week! I then served the hummus up on a toasted ciabatta roll, with tomato, rocket and avocado...for a truly indulgent, and healthy lunch!

12 February 2017

Tex-Mex Loaded Sweet Potato Fries


Everyone loves nachos, but they're not always the healthiest or most filling of foods, plus, the gooey, messy toppings are undoubtedly what make or break nachos, so I thought, why not swap out tortilla chips for some spicy sweet potato fries instead? The result is Tex Mex loaded sweet potato fries - seasoned fries topped with vegan cheese, guacamole, cashew sour cream, beans, onion and corn. So amazingly delicious and incredibly messy too! 


I coated the fries in a mix of smoked paprika, cumin, onion powder, garlic powder, oregano and cayenne pepper, for a sort of taco flavour, but if you don't have all of the spices to hand, then you can use a shop bought taco seasoning instead. The benefit of spicing them yourself however, is that you won't have all the added sugar and salt that may be in packaged spice mixes and you also get to decide how spicy you make your fries.

5 February 2017

Broccoli Soup & Garlic Chickpea Croutons


Lately I've been really enjoying having soup for lunch; it's warming, nutritious and so delicious, making it the perfect mid-day meal. But with more soup means I've also been enjoying a little too much garlic bread, I love the crunchy, garlicky flavour combined with a hot bowl of creamy soup. So I thought about what else I could serve with it and remembered that time I made sweet chili chickpeas as a snack. Chickpeas are the perfect substitute for a crouton, they absorb any flavour you put on them, as well as being super crunchy and full of protein & fibre that will help to keep you fuller for longer!



I coated the chickpeas in a little extra virgin olive oil, garlic and onion powder, nutritional yeast, parsley and a pinch of salt and then baked until they were dried out and crunchy like croutons. They compliment the creamy broccoli flavour of the soup so well and add that desired crunch to the soup! In fact, the croutons were so great I almost ate all of them as an afternoon snack whilst writing up some more of my dissertation.