Breezy Brunch - Show #402

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Zucchini Summer Quiche

SERVES 6 

CRUST

1 cup garbanzo bean (chickpea) flour

3 heaping tablespoons sesame tahini

3 tablespoons cold nondairy milk, plus more as needed

FILLING

2 medium zucchini and/or yellow summer squash

14 to 16 ounces  firm or extra firm regular tofu, drained

1 ½ teaspoons Italian seasoning

½ teaspoon turmeric

½ teaspoon chili powder

½ teaspoon sea salt

⅛ teaspoon cayenne pepper

½ teaspoon maple syrup

⅓ cup diced sweet red pepper

2 tablespoons minced onion

3/4 cup shredded vegan cheese

Freshly ground pepper, to taste

1/2 teaspoon sweet or smoked paprika

Preheat the oven to 400 degrees F. Oil a 9-inch pie plate.

To make the crust, put the garbanzo bean flour in a medium bowl. Add the tahini and the cold nondairy milk. Mix together using a pastry cutter or fork until the dough begins to form into chunks the size of large peas. Pull the dough together with your hands. If it is still too crumbly to form into a ball, add more of the cold nondairy milk, 1 tablespoon at a time, up to 3 tablespoons.

Form the dough into a ball and place it in the prepared pie plate. Gently press the dough evenly over the bottom and partway up the sides of the pie plate. Bake the crust for 7 minutes. Put the plate on a wire rack and cool for 20 minutes.

While the crust bakes, cut 10 to 12 very thin slices from the center of one zucchini and set aside for garnish. Using a box grater, shred enough of the remaining zucchini to equal 1½ cups (lightly packed). Put the 1½ cups shredded zucchini in a fine meshed strainer and place it over a medium bowl. Let the shredded zucchini stand for 10 minutes to drain excess liquid. 

Meanwhile, put the tofu, Italian seasoning, turmeric, chili powder, salt, and cayenne pepper in a blender and process until smooth.

Before removing the zucchini from the strainer, press it gently with your hands to push out any excess liquid. Put the zucchini and maple syrup in a large bowl and stir gently to coat. Add the red pepper and onion, and stir to combine. Add the tofu to the zucchini mixture. Add the vegan cheese and fresh pepper, and stir gently to combine. Pour the tofu mixture into the crust. Smooth the top.

Cut the reserved zucchini slices in half and press them into the top of the quiche in a decorative fashion. Sprinkle the paprika in an even layer over the top. Bake for 50 to 60 minutes until the center is set. Put the pan on a wire rack and cool for at least 60 minutes before slicing into wedges. May be served warm or refrigerated and served chilled.


 

Jicama and Spinach Salad

Makes 4 Servings

10 ounces baby spinach

1 jicama, peeled, and cut in strips

16 grape or cherry tomatoes, cut in half

12 green or kalamata olives, chopped

8 teaspoons chopped walnuts

4 teaspoons raw or roasted sunflower seeds

4 tablespoons Maple-Mustard Salad Dressing (see below), plus more as needed

Divide the baby spinach among 4 salad plates. For each serving, top with one-quarter of the jicama strips, 8 tomato halves, and one-quarter of the chopped olives. Sprinkle each serving with 2 teaspoons walnuts and 1 teaspoon sunflower seeds. Drizzle one tablespoon of the dressing over each salad, plus more if desired. Serve immediately.


 

Maple-Mustard Salad Dressing

3 heaping tablespoons Dijon mustard

3 tablespoons maple syrup

2 cloves garlic, minced

1 tablespoon filtered or spring water, plus more as needed

1/4 teaspoon sea salt

Pinch of cayenne pepper

Put all of the ingredients in a small mixing bowl. Whisk until smooth. Add more water, if needed, 1 teaspoon at a time, to achieve the desired consistency. For a sweeter dressing, add an additional tablespoon of  maple syrup.


 

Chilled Avocado Soup

Makes 4 to 6 servings

2 small avocados

12 ounces soft regular or silken tofu, drained and cubed

1/4 sweet onion, chopped

2 tablespoons freshly squeezed lemon juice

1 small clove garlic, chopped

1 heaping teaspoon brown sugar or sucanat

1/2 teaspoon chopped fresh cilantro

¼ teaspoon sea salt, plus more as needed

⅛ teaspoon cayenne pepper

2 tablespoons filtered or spring water, plus more as needed

Freshly ground pepper, to taste

Cilantro sprigs or chopped fresh flat-leaf parsley, for garnish

Peel, pit, and chop the avocados. Put the chopped avocados, tofu, onion, lemon juice, garlic, sugar, cilantro, salt, cayenne pepper, and 2 tablespoons water in a blender and process until creamy. If the soup is too thick, add more water, 2 tablespoons at a time, up to 1/2 cup, to achieve the desired consistency. Transfer to a bowl.

Season with additional salt and pepper if desired. Cover and refrigerate for 4 to 6 hours. About 30 minutes before serving, chill four small soup bowls or six demitasse cups. To serve, ladle the soup into the chilled bowls. Garnish each serving with cilantro or parsley. Serve immediately.


 

Cranberry-Pecan Quick Biscuits

Makes 12 Mini-Biscuits

1 cup, plus 2 tablespoons whole wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

2/3 cup dried cranberries

½ cup, plus 2 tablespoons chopped pecans

1/3 cup maple syrup

1/3 cup vanilla flavored nondairy milk 

Preheat the oven to 400 degrees F. Oil a 12-cup mini-muffin tin.

Put the flour, baking powder, baking soda and cinnamon in a large bowl and stir with a dry whisk to combine. Add in the cranberries and pecans and stir to combine. Stir in the nondairy milk and maple syrup. Mix just until incorporated. The batter will be quite thick. Don’t overmix or the muffins will be tough.

Divide the mixture among the muffin cups, using a large spoon or cookie scoop. The muffin cups will be very full. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.

Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 5 to 7 minutes. Carefully remove the muffins from the pans. Let cool 10 minutes. Serve warm or at room temperature.