May 16, 2011

Tofu Spinach Quiche

Oh Monday. God is wonderful, He opened my eyes today to His love and it was all I could think about all day at work. At church yesterday our pastor said something that hit home for me, real hard, it went a little like this: the value of a person does not change based on their behavior. It was incredible! We are all God's amazing workmanship, His children, His sheep, and we're worth so much in His eyes. But we're also not perfect, we're blemished and we fail, and fall, and trip, and slide often. But even when we do mess things up, our value in our Creator's eyes doesn't change at all. There is absolutely nothing we can do to make God love us any less or any more. His love is never changing, always over-flowing, pure, real, true, and everlasting. Leaves me breathless!

God also planted some amazing food for us. So let's grab a fork and dive into: tofu, tomatoes, wheat, flaxseed, sesame seed, garbanzos, garlic, almonds, carrots, cucumbers, kiwis, pumpkin seeds, bananas, oats, blueberries, cinnamon, chia seeds, coconut, quinoa, cocoa, olives, sunflower seeds, raisins, walnuts, lime, pinto beans, tomatoes, red cabbage, red bell pepper, chilis and corn.

Tofu Spinach Quiche
Based off of an egg/cheese bake from Vegetarian cookbook
serves 2

the filling:
  • 1 block extra firm tofu
  • 4 cups spinach
  • 2 tbsp sesame oil
  • salt and pepper, to taste
  • 1 tomato, roughly diced
  • red pepper flakes (optional)
the crust:
  • 1 cup ground flaxseed
  • 1/2 cup whole wheat flour
  • 1/2 cup cold water
  • sprinkle of salt (optional)
Preheat oven to 375 degrees. Lightly grease 2 mini quiche/baking dishes. Throw filling ingredients into a food processor, process until smooth, green, and silky. Combine all crust ingredients in a small bowl until a thick dough forms. Cut or tear in half, flatten into disks slightly with fingers, then press into bottom of baking dish. Split filling in two parts and pour atop the raw crust. Press tomato bits into top of quiche, bake, uncovered, for about 25 minutes, until top is golden brown.






Superhero Cookies
From Eat, Drink, and Be Vegan cookbook
makes about 1 dozen nice sized cookies
  • 1 cup rolled oats
  • 2/3 cup quinoa flour (or any flour, or more oats!)
  • 1/4 cup raisins
  • 1/4 cup shredded unsweetened coconut
  • 2 tbsp sunflower seeds
  • 2 tbsp walnuts
  • 1 tbsp wheat germ
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 cup - 3/4 cup rice milk*
  • 1/2 cup raw honey
  • 3 tbsp chia gel (or oil)
  • 3 tbsp almond butter
  • 1 1/2 tsp pure vanilla extract
*as needed! go easy on the rice milk, I simply needed some because my cookie dough was pretty stinkin' dry, yours might not be.

Preheat oven to 350 degrees. Combine wet, then dry, then both together. Try to avoid over-mixing this delightful batch. Also try to avoid eating about 1-2 cookies worth of raw dough. I did not do a good job at this. My tummy hurts a little. It's almost 9:00pm. Whewww... Line a baking sheet with parchment, and a little spray if needed. Plop nice-sized cookies evenly across the sheet, flattening slightly. Bake for 13 minutes, cool for 3 on baking sheet, then let cool at least 5 minutes on cooling rack. Give them to your husband. Remind yourself that you made them extra sweet with just the right amount of honey so that he would smile. Feed your friends. The end.




workout: 10K (6.2 miles) elliptical ~ 1:01:36
10 minutes abs, 10 minutes weights, push ups







Be completely humble and gentle; be patient, bearing with one another in love. Make every effort to keep the unity of the Spirit through the bond of peace. Ephesians 4:2-3

1 comment:

  1. hey beauty! been thinking about you a lot recently. are you on facebook? we need to catch up!!!
    -rebekah (faith from fibro)