Creating a quick and easy dish for a spring holiday like Mother’s Day or Father’s Day is a great to celebrate their contributions and support in our lives with ease. 3 Ingredient Vegan Quiche takes the stress out of preparing a meal and gives time to celebrate with loved ones with less tension.
I have found that recreating plant-based dishes to give similar texture can be a fun challenge. In particular quiche can be a little nuanced. Recently, I have been experimenting with all the goodness found in
Finding time to create a meal can be tough, especially through the pandemic while juggling so many other responsibilities.
This dish can be served with fresh green salad and wonderful sourdough bread toast and be very filling. I have found that sometimes at holidays we want to be “all the things” and just by taking a moment or two of pause and finding a healthy, balanced path through can be so important.
This dish can be part of a wonderful brunch.
The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing just one of these factors could make all the difference? Just by cooking a meal with healthier ingredients, you can improve your health.
Create a wonderful brunch with fresh vegetables, whole grains and your guests will be delighted by all the nutrients and flavor present in the meal.
There are so many flavor options that could be explored…
Basil + lemon zest
Thyme + black pepper
Herbs de Provence
Dill + scallion
….. or a combination of all of them.
These garlic ramps came from a wonderful farm in Phoenix, Maya’s farm. I was so delighted to find them at the local farmer’s market.
When you are a little tighter for time, pre-made pie crusts are a great option. There are plenty of vegan ones available. I loved visiting the bakeries in Europe in my 20’s. They were filled with so many treats and surprises. So I love to make the quiche into these small tart pans. I let the premade dough come to room temp and place into the tart forms. Then back into the freezer to firm up.
Hop on the video below to explore an abbreviated version of how I make this recipe. See how easy it is to pop the tart out of the pans.
These are the recipes that I eat every day in my plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. That includes thinking about sustainability, buying local, and creating food seasonally. If you prefer not to use JUST egg, you can make an adaptation using all chickpea flour and oat milk.
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