Egg-less quiche

Wow, it has been awhile since I’ve posted on here! This is due in part to Christmas break with the boyfriend’s family, leftovers from my parents, and an amazing study abroad trip to Tanzania.

But, it’s time to get back to the cooking after all. =)

Quiche has always been something I enjoyed greatly, so I thought it would be wonderful to make a vegan version! I also finally bought a tofu press and I’ve been itching to try it out. So far, I’ve been having mixed results. I’ll keep you updated on my tofu adventures!

There’s a lot of recipes for quiche with crusts out there, but I personally don’t love crusts on my quiche. I feel like crusts are just a way of holding the good stuff together. And given that this quiche holds together well enough, I chose to skip the quiche. Plus, I eat enough carbs in other foods, makes sense to take out the unnecessary ones!

Kala namak (also known as black salt) is a great spice that adds just a touch of egg flavor to dishes. It’s not absolutely necessary in this quiche if you can’t find it, but I would recommend it. Turmeric is also optional- it doesn’t change the flavor at all but adds a pleasant yellow tint to the quiche.


Egg-less quiche 
2 packages of extra firm tofu
1/4 cup milk of choice
1/4 cup nutritional yeast
1 tsp italian seasoning
1 tsp onion powder
1/2 tsp turmeric
1/4 tsp kala namak (or substitute table salt)
1/4 tsp black pepper
Vegetables of choice (spinach, tomatoes, mushrooms)

  1. Press tofu until most of the liquid has been drained.
  2. Preheat oven to 400 F.
  3. Meanwhile, saute vegetables until tender. Set aside in a bowl.
  4. Once tofu is ready, break into chunks and add to food processor, along with milk and all seasonings. Blend for several minutes or until creamy.
  5. Add blended tofu to bowl with vegetables and stir gently to combine.
  6. Lightly grease a pan with olive oil. Pour in vegetable/tofu mixture and smooth over top.
  7. Bake for 25-35 minutes or until top is golden brown.

Perfect hummus (and another yummy breakfast idea)

I’ve always heard that everyone falls into two camps for breakfast foods: savory or sweet.

I am definitely in the savory category. Sugary things in the morning just sounds awful to me.

I used to eat lots of eggs for breakfast, but lately I’ve realized I don’t like the eggs themselves as much as I like something warm, comforting, and full of veggies.

So my new favorite breakfast food is quinoa! I know, you’re probably thinking that doesn’t sound very breakfast-y at all. And you’d be right, but for some reason, that just hits the spot for me. I cook it in the microwave for a few minutes with water and add frozen veggies halfway through the cook time. Then I pour in a bit of olive oil, add whatever seasonings sound good (usually italian seasoning, red pepper flakes, sea salt, garlic, and pepper), and enjoy! Super easy and so good for you. Quinoa is a superfood after all!

My other favorite breakfast food is bagels with hummus. I used to eat them with cream cheese, but I’ve been (sort of) cutting down on dairy. This is mostly due to my discovery of new research from Harvard that shows its link to various cancers & its capacity to decrease in bone density. But as you can tell from previous posts, I will probably still eat a bit of cheese. There are so many foods that aren’t good for you, but I think that recognizing this and cutting back significantly is a great step. I don’t think its realistic for me to never eat candy bars, fried food, or even dairy. It’s all about balance folks! Enjoy life but take small steps to be healthier when you can. =)

Anyway, I’ve been playing with a recipe for hummus for awhile now. I never could get it quite right, but I didn’t wanted to buy hummus because it is EXPENSIVE! I think I’ve finally created something that is perfect for my taste buds. Feel free to play around with amounts of ingredients though, because everyone has different preferences.

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Perfect hummus (adapted from
1 15oz can chickpeas/garbanzo beans
2 tbsps extra-virgin olive oil
4 cloves garlic
1 1/2 tsp ground cumin
2 tbsp tahini
2 tbsp lemon juice
1 tsp soy sauce
Sea salt (to taste)
Pepper (to taste)

  1. Pour liquid from chickpeas into a small container.
  2. Add drained chickpeas to food processor with all other ingredients.
  3. Add a small amount of chickpea liquid. Blend on high, scraping down the sides as needed.
  4. Add more chickpea liquid until desired consistency is reached.
  5. Keep blending lots & lots until it is super smooth.
  6. When serving, pour a bit of olive oil over the top and sprinkle paprika for presentation purposes.