Guest User 1/19/23 Guest User 1/19/23

JUST EGG QUICHE

This JUST Egg quiche recipe is elegant, yet simple - filled with savory Mediterranean flavors, this is a perfect brunch, lunch, or weeknight dinner.

JUST EGG QUICHE!
Recipe courtesy of Chef Kathy of Kathy’s Vegan Kitchen

If you're looking for a quick and easy recipe, this JUST Egg quiche recipe is elegant yet simple. Filled with savory Mediterranean flavors, this is a perfect brunch, lunch, or weeknight dinner.

For those who prefer to avoid JUST Egg, I make a Mediterranean vegan quiche from tofu. But this JUST Egg quiche is calling your name if you're looking for a quick and easy alternative to a fabulous recipe.

Mushroom Immunity Omelette
Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Author: Chef Kathy | Kathy’s Vegan Kitchen

Ingredients:

1 bottle JUST Egg (12 oz)
¼ teaspoon Baking Powder
2 Tablespoon Chickpea Flour
2 Tablespoons Nutritional Yeast
½ teaspoon Black Salt Optional

Vegetables

½ cup chopped red onion
¼ cup chopped dried tomatoes
8 ounces chopped mushrooms
1 red bell pepper, diced
¼ cup chopped Kalamata olives
8 ounces organic spinach
6 grape tomatos, sliced

Crust or Crustless

1 frozen pie crust of choice or homemade pie crust

Preparation

JUST Egg Mixture

Pour 12 ounces of JUST Egg into a bowl
Whisk in flour, nutritional yeast, baking powder and black salt (optional)
Set aside

Crust

Preheat the oven to 350 degrees
If using a frozen crust, remove it from the freezer and allow it to thaw for at least 20 minutes.
Using a knife, poke holes in the bottom of the pie crust to vent the crust.
Set aside.

Preparing the Vegetables

In a large skillet, begin by sautéing the onions until translucent.
Add the mushrooms and cook until brown.
Add a small amount of vegetable broth or water if vegetables stick to the bottom of the pan.
Add the sun-dried tomatoes, olives, and red pepper.
Now, add the spinach and stir into the cooked vegetables.
Add a little more vegetable broth or water to wilt the spinach.

Making the Quiche

Pour the cooked vegetables into the pie crust
Spread the vegetables equally in the pie crust.
Next, pour the JUST Egg mixture over the vegetables.
Gently shake the pie plate to evenly distribute the egg mixture.
Gently add the sliced grape tomatoes on top.
Place the quiche in the oven and bake for 55 minutes.
Remove the quiche from the oven, and allow setting for 10 minutes before cutting it into pieces.

NOTES

Cook vegetables before adding them to the prepared pie crust. This allows the moisture to cook from the vegetables and enhance the flavors of the vegetables by cooking them together.
Do not add the egg mixture until after the cooked vegetables are added to the crust.
Do not use black salt if you do not want it to taste ‘eggy’.
Skip the crust for a crustless quiche.
Choose a different crust, or try oil-free pizza dough as another oil-free option.

ENJOY!

Nigel Osborne 10/21/19 Nigel Osborne 10/21/19

Mushroom Immunity Omelette

You have two recipes here. The omelette is a new recipe that features tofu and chickpea flour.

Mushroom Immunity Omelette!
Recipe courtesy of Chef Linda of Esther's Kitchen!

You have two recipes here. The omelette is a new recipe that features tofu and chickpea flour. It’s super fluffy. The immunity mushroom blend has shiitake, buttons, turmeric, garlic, liquid aminos, and red pepper flakes. “Shiitake mushroom is used for boosting the immune system, HIV/AIDS, lowering blood cholesterol levels, hardening of the arteries, diabetes, eczema, colds and flu, treating prostate or breast cancer, and as an anti-aging agent.”

Mushroom Immunity Omelette
Yields: 1 large omelette (Batter can be divided in half for 2 thinner omelettes.)
Prep Time: 10 minutes
Cook Time: Approximately 20 minutes
Author: Chef Linda | Esther's Kitchen

Omelette Ingredients:
6 oz firm tofu (Slice a 12 oz block in half out of the container.)
1 Tablespoon nutritional yeast flakes
1/4 cup chickpea flour
1/2 cup plant milk of your choice
1/8 teaspoon salt
1/8 teaspoon ground turmeric
1/4 teaspoon onion granules or powder
1/4 teaspoon garlic powder
drizzle of avocado or olive oil

Immunity Turmeric Garlic Mixed Mushrooms Filling Ingredients:
2 teaspoons raw unrefined coconut oil
2 garlic cloves, sliced
6 large shiitake mushrooms, sliced
3 large white button mushrooms, sliced
1 Tablespoon Bragg liquid aminos (Soy sauce, coconut aminos or tamari sauce can be used.)
1/8 teaspoon crushed red pepper flakes, plus more to taste
A few grinds of black pepper
1/8 teaspoon ground turmeric or 1/4 to 1/2 teaspoon fresh grated turmeric root

Preparation:
Cook the mushrooms first.
1. Heat a skillet over medium heat. Add the coconut oil. Sauté the garlic for 1 minute. Add the mushrooms and remaining ingredients in the pan. Sauté for 5 minutes. Remove the mushrooms from the pan and keep them warm.

Prepare the Omelette now.
1. Add additional coconut oil in the pan and melt it over medium heat. Spread the omelette batter out to the edges of the pan. Place the lid on the pan and cook for 12 minutes over medium heat.
2. Remove the lid. Add non-dairy mozzarella shreds and half of your mushroom mixture on top of the omelette. Place the lid on to heat up the mushrooms and melt the cheese for about 2 to 3 minutes. Remove the lid and fold the omelette in half with a spatula.