I adapted this from a recipe on Epicurious.com, and it’s one of those dishes that can be tweaked in a dozen different ways—separate the eggs, beat the whites until stiff peaks form, fold into the yolks … instead of layering the chilies, stuff them with cheese before covering with the custard … use more spices, use no spices … add
This recipe lends itself to endless improv—just remember to pre-cook tough vegetables. Sautéed onions are a wonderful addition, but they’re too high carb for me, so I make do with onion powder…your mileage may vary 🙂
Crustless Vegetable Quiche
Serves 4 // 355 calories per slice, 8 net carbs
1 tablespoon extra virgin olive oil
3 cups mushrooms, sliced
6 servings // 229 calories, 14 net carbs
Here’s a special occasion vegan dish. It’s very easy to make and has a somewhat “cheesy” quality from the nutritional yeast. Yum!
Vegan Potatoes Gratin
3 tablespoons olive oil (for less fat, use low fat vegetable stock)
8 cloves garlic, minced
3 tablespoons whole wheat pastry flour
(use potato starch to thicken if using stock instead of oil)
My dear friend Iumi has been a vegan for many years, and is an inspiring coach for creating plant-based recipes. Here’s something she whipped up the other night, to which I’ve added some herbs and mustard.
Iumi’s Scalloped Potatoes with Cauliflower and Tofu
8-10 small red potatoes, sliced
1 small head cauliflower, quartered and sliced
6 ounces extra … Read more
This is one of those wonderful “throw everything together, pop it in the oven, and out comes dinner” recipes that are indispensable for times when we just don’t have a lot of time to fiddle around in the kitchen.
Green Chile Casserole
Makes 4 servings
6 ounces extra firm tofu, seitan, tempeh
10 ounces russet potatoes, cubed or thickly-sliced
1 … Read more