Vegan Quiche & Green Salad w/ Strawberries

I love coming home after a weekend away and getting back into my routine….and that includes back to cooking! I was kind of amazed at how great this quiche turned out, I can’t wait to make this recipe for non vegans because I know they will love it 🙂


Vegan Quiche


-16 oz firm or extra firm tofu – make sure you use 16 oz, a regular container of tofu is only 12 oz and it is not enough; I used 1.5 containers

-1/4 Cup hemp or almond milk, water or vegetable broth


-1/2 Cup nutritional yeast

-1/2 teaspoon nutmeg

-1/2 teaspoon paprila

-1 teaspoon dried thyme

-1/2 teaspoon dried dill

-Salt and pepper to taste

-Optional: 1/4 Cup – 1/2 Cup grated vegan cheese – I used 1/4 Cup

-2 Cups sauteed vegetables

Veggies – Chose 2 or 3, slice thin or chop small: peppers, carrots, cauliflower, broccoli, peas, tomatoes, mushrooms, zucchini, yellow squash, onion

Greens – Chose 1: spinach, chard, kale, collards

-To garnish: tomato slices or pepper wedges, more paprika – the first night I used pepper wedges to garnish, and the second night I used tomato slices, both were great


-Preheat oven to 375 degrees fahrenheit

-In a large skillet, heat oil over low-med heat. Add chopped vegetables from group one and saute until halfway cooked (about 4 minutes)

-Add your greens and saute another few minutes until the greens are slightly wilted


-While the vegetables are cooking, drain and loosely crumble the block of tofu into your food processor. Add the non diary milk/broth/or water, about 1/2 – 1 Tablespoon of oil, nutritional yeast, and spices. Blend until smooth – about the consistency of peanut butter

-Place tofu mixture into a large bowl, if you are adding shredded ‘cheese’, add it now


-When the vegetables are done, scoop them into the tofu mixture and stir by hand, making sure to get the vegetables evenly dispersed

-Scoop the mix into your glass pie shell and smooth out the top. Dust with paprika, decorate with sliced tomatoes or peppers

-Bake for 40 – 45 minutes or until firm

-If it comes out of the oven a little soft it’s ok, it will set as it cools


Super Green Salad w/ Strawberries

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-1 cucumber, chopped

-1 avocado, peeled and cubed

-1 pear, cut into small pieces

Lemon-oil Dressing:

-1/4 Cup safflower oil

-2 Tablespoons freshly squeezed lemon juice

-Pinch of salt


-In a bowl, whisk together the dressing ingredients

-Add the chopped fruit/vegetables to a large bowl (but not the avocado), stir

-Add dressing to the fruit/vegetable mixture, stir to combine

-Place your kale on a plate, place salad on top, and then top with avocado



My pink rose from Easter Sunday ❤ 


Just wanted to share some pictures from my weekend! 


Friday night we got veggie burgers & craft beer at one of my favorite places, & then we just went and hung out at the hotel after a long drive up

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Saturday we spent the day at Killington, and anyone who knows me, knows I live for Spring riding! I always love going back to Killington and seeing old friends, visiting Darkside, and feeling like I’m truly home. We had such a great time, and got to start working on our tans! We also spent the day with one of my best friends, Matt Busko, and his girlfriend which was a lot of fun


After riding, we headed to Burlington, checked into our hotel, and went to dinner at another favorite: A Single Pebble. It was bomb as always


I loved Sunday. We woke up, walked around downtown before anyone else was out, got coffee, and just relaxed. I love getting to share Vermont with him ❤

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Even out of state, bae buys me flowers 🙂 It was so nice to get to spend a few hours with my family on Easter before we headed back home


Oh, and I got to meet my Uncle’s Rottweiler so that of course made my entire day!


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