Vegan Spinach Artichoke Dip Quiche

To learn more about the Save the Kales! half-hour television show, click here. STK! is a vegan cooking + lifestyle show which airs in Pennsylvania, and full episodes are available online.

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Sometimes you just want to indulge, ya know?

This is a (vegan!) quiche inspired by a luscious, creamy spinach artichoke dip. If you need to impress Holiday guests, tofu-fear-mongers, or just want a hearty dinner reminiscent of an old comfort food — we’ve got you covered.

Vegan Spinach Artichoke Dip Quiche (makes 2)

  • 2 pre-baked vegan pie crusts (*baked about 15 minutes)
  • 1 block firm tofu, water drained
  • 8 oz. vegan cream cheese (one container of Tofutti brand)
  • 1 tsp. garlic powder
  • 1 Tbsp nutritional yeast
  • 1/2 cup almond milk (unsweetened)
  • 1-2 Tbsp olive oil, to sautee veggies
  • 1 red onion, sliced
  • 1 can artichoke hearts (not in oil)
  • 1 bag spinach

Preheat oven to 350 degrees. In a food processor, blend tofu, cream cheese, garlic powder, nutritional yeast and almond milk. Add mixture to a large bowl.

In a pan, sautee the red onion in a little olive oil until soft, about 2-3 minutes. While thats cooking, chop the artichoke hearts into halves or fourths. (Don’t cut too small; you want big chunks of artichoke!) Add to the pan with onion for 1-2 minutes. Rough chop the spinach, unless you’re using baby spinach. Add spinach to the pan and cook at medium-high heat for 1-2 minutes. The spinach will get much smaller in volume once it cooks.

Add the veggies to the creamy mixture, and mix everything well. Pour 1/2 of the mixture into each pie crust. Bake for 30 minutes at 350 degrees, and the top of the quiche will start to turn golden-brown.

Vegan Spinach Artichoke Dip Quiche by Save the Kales!

*I used a pack of two pre-made, frozen vegan pie crusts. Check your freezer section and read ingredients. I pre-baked these for 15 minutes at 350 degrees. Do this in the beginning and leave the oven at 350 to bake the assembled quiche.

Save the Kales! makes a vegan Spinach Artichoke Dip Quiche

CAN BE MADE GLUTEN-FREE using a gluten-free pie crust!  One viewer wrote:

“I made two and took one to a Thanksgiving party Wed night and nobody knew it was gluten-free or vegan. In fact, a few ladies asked me for the recipe so gave them your blog address. 

The second one I froze and baked it for brunch today where there were a lot of meat eaters, and the first thing gone was the quiche 🙂 They almost fainted when I told them it was vegan.”

… Hey, now that’s nice to hear.

A little slice of heaven! I mean, Vegan Spinach Artichoke Dip Quiche.

You can watch the whole half-hour episode on my Youtube Channel, which includes:

… Watch all half-hour episodes HERE.

.     .     xo     .     .

From A to Vegan interviews Save the Kales!

From A to Vegan is a well-designed online resource with a little of everything: recipes, videos, news stories, animal rights, health issues, and any other category you can come up with.

It’s run by a passionate group of folks from Bucks County, PA who I had the pleasure to meet for the first time at Bethlehem Vegfest, 2011.  Since then, we’ve been able to see each other at various events and potlucks and I love the collaborative effort of this very informative group.

from a to vegan blog, from a to vegan save the kales

From A to Vegan blog interviews Save the Kales!

I was thrilled to be video-interviewed for their website! Make sure you take a peek — they have quite a roster of interviews with many dedicated, thriving vegans all over the country, many of whom I’m certain you’re familiar with. It can be so nice to watch a casual video interview of someone you may only know from the pages of a book or still computer screen.

(Isn’t it weird to think some of your biggest heroes are just talking, breathing people?)

Read the article and watch the video HERE. 

 

(EXTRA SPECIAL warm, fluffy hugs to my friends at Connexions Gallery in Easton, PA for kindly offering the use of their outdoor courtyard space to hold the interview. Anthony and Alice, co-owners, are wonderful forces within the local art world, and there’s a good chance you’ll see more collaborations with them and their gallery in the future.)

From A to Vegan on Facebook

Connexions Gallery on Facebook

VEGAN BEER AND CHEESE SOUP: Creamy, Hearty… and Full of Vegetables!?

beer soup Not to toot my own horn, but this is one of my favorite recipes I’ve ever made. Ever. 

Believe it or not, this soup is actually quite healthful. It does contain alcohol (so I can’t claim that it’s outright “healthy”), but the entire recipe only calls for one cup of beer, among four full servings, and the rest of the ingredients are actually whole foods or spices.

Imagine the thick, creamy, bisque-like qualities of a beer and cheese soup, with the benefits of vegetables and no added oil. Oh, and no cheese or milk. (*Easily made soy-free by using chickpea miso rather than soybean miso.)

If it sounds impossible, I need you to 1) trust me, and 2) make this and see for yourself.

Behold…

VEGAN BEER + CHEESE SOUP by Save the Kales

INGREDIENTS

  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 onions, peeled and chopped
  • 1 cup water (or veg broth)
  • 1 Tbsp veg broth paste (if using water)
  • 1 cup dark vegan beer (Go to Barnivore.com for vegan beers)
  • 1 can white beans (Northern White or Cannellini), drained
  • 2 cups unsweetened almond milk
  • 2 Tbsp white miso paste
  • 2/3 cup nutritional yeast

Put carrots, potatoes, onions, broth/water and beer in a large soup pot. Simmer for 10-15 minutes until all vegetables are tender and some liquid evaporates.

Pour contents of soup pot into a blender. (You may need to do this in two batches so you have enough room. If you have a Vitamix, everything can go in.)

Add the beans, almond milk, miso paste and nutritional yeast. Blend well until very smooth. This will be thick, so you may need to stop and scrape the sides of the blender.

That’s it!

Vegan Beer and Cheese Soup

Vegan Beer and Cheese Soup

You can serve in a bread bowl, in a regular bowl, or as a dip for veggies or pretzels. Or why not try a fondue?

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This was part of our “Football Foods” themed episode of our half-hour vegan cooking show, Save the Kales!, airing in Pennsylvania and online everywhere. New episodes each month.

Check back for our Vegan Hot Wings recipe!

 

EPISODE 5: HOME SWEET HOMEGROWN, Grow Indie gardens, The Joyful Elephant, Stir-fry Shepherds Pie and Vegan Breakfast Bowl

We travel to the Grow Indie test gardens to meet DIy gardener and book author Robyn Jasko.

In the kitchen, we make a Stir-fry Shepherds Pie with Wasabi Mashed Potatoes, followed by a breakfast or dessert of a Rice Bowl with Stone Fruits, Ginger and Cinnamon topped with an pretty pistachio garnish.

Finally, we meet Lehigh Valley nutrition coach Michelle of The Joyful Elephant, who helps people transition to a plant-based diet.

STIR-FRY SHEPHERDS PIE with WASABI MASHED POTATOES

  • 4 russet potatoes, peeled
  • 3 portobello mushrooms, chopped
  • 1 large yellow onion
  • 1 block tempeh, crumbled by hand
  • head of broccoli, florets cut into bite-size pieces
  • 1/4 green cabbage, chopped

Boil a pot of water on the stove, enough to cover the potatoes, and add salt. Boil until potatoes are soft, about 20-25 minutes. Drain and set aside to cool.

Add 1 Tbsp olive oil to a large pan, then add the onions and mushrooms. Let the onions get translucent, about 4 minutes. Stir to avoid the veggies sticking to the bottom. Add the crumbled tempeh to the pan, letting it brown and stirring so it doesn’t burn.

If the veggies are sticking to the bottom, add a little soy sauce or Bragg’s to loosen them up.

Add the broccoli and cabbage to the pan. Make the dressing (if you haven’t done so) and add that, stirring it through the veggies. Let veggies cook until broccoli is crisp-tender, about 5 minutes.

DRESSING/SAUCE for Stir-Fry

  • 2 Tbsp tamari/soy sauce/Bragg’s
  • 2 Tbsp olive oil
  • 1/2 Tbsp agave
  • juice of 1 lemon
  • 1 inch ginger, grated
  • 4-5 cloves of garlic, grated

Whisk everything together in a small bowl.

Vegan Stir-fry Shephards Pie with Wasabi Mashed Potatoes

WASABI MASHED POTATOES

  • 4 peeled, boiled potatoes, cooled off
  • 2 Tbsp water, with 1 tsp veggie broth base (or just veggie broth)
  • 1 tsp wasabi paste (more or less to taste)
  • pinch of salt

Use a potato masher to mash potatoes — or if you have a fancy mixer, use that! When potatoes are mashed, add remaining ingredients. You don’t need to add vegan butter or oil, but you can for a richer flavor.

Note: DO NOT EVER “mash” potatoes in a food processor. They get very gummy and are… awful.

ASSEMBLE the Dish

Turn oven to Broil. In a casserole dish, dump the veggie mixture and make an even layer. Add mashed potatoes on top. Add fresh cracked black pepper. Put the dish in the oven til the potatoes start to brown, about 10 minutes (but keep and eye on it, your oven may be different!)

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Vegan Breakfast Rice Bowl with Stone Fruits, Ginger and Cinnamon

STONE FRUIT and GINGER CINNAMON RICE BOWL

  • 1 and 1/2 cups cooked brown rice (or grain of choice)
  • 2 peaches, chopped
  • 2 purple plums, chopped
  • 1/2 cup blueberries

DRESSING

  • juice of 1 lemon
  • 1-2 inches ginger, grated
  • 1 Tbsp agave
  • 1 tsp cinnamon
  • 1 tsp vanilla extract (use the good stuff!)
  • chopped pistachios to garnish

Add rice and fruits to a large bowl and mix. Add dressing and mix with rice and fruit. Get a handful of shelled pistachios,  wrap in saran wrap, and use a hammer (or heavy object) to gently crush them into pieces, and use them to garnish the bowls.

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The People We Meet

Robyn Jasko of Grow Indie, and Home Sweet Homegrown with Jaime K of Save the Kales!

Meet Robyn Jasko, author of Home Sweet Homegrown  book and gardener extraordinaire! Robyn runs the Grow Indie test gardens in Kutztown PA,  and GrowIndie.com, an AMAZING website and resource for all things DIY/organic gardening.

Meet Michelle of The Joyful Elephant – Plant Based Nutrition Support. Michelle is a food coach and works with her clients to meet their health and dietary needs through education, hands-on work, and support to help people make a smooth transition into plant-based nutrition. Michelle is certified through courses from two of the top plant-based doctors, T. Colin Campbell (as seen in the film Forks over Knives), and Dr. Fuhrman of the Eat to Live program.

Michelle of The Joyful Elephant, and Jaime K of Save the Kales!

LINKS:

The Joyful Elephant facebook page

The Joyful Elephant website

Grow Indie facebook page

Grow Indie website

“Home Sweet Homegrown” by Robyn Jasko, book order site

EPISODE 3: Vegetarian Summerfest, Graphic Design, Sandwiches and Raw Pie

I hope you enjoy Episode 3 of Save the Kales!

Just a heads up! These sandwiches have a lot of components – you can make most of them the day before, then simply assemble and broil when you are ready to eat. Once you know how to make the different elements, you can use them in other recipes, of course.

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In this episode, view the “kale cam” video diary from my attendance at Vegetarian Summerfest 2012, including clips from some of the most inspirational authors, speakers, and activists in the plant-based movement.

Back at the kitchen, we make one heck of a sandwich: tempeh bacon, caramelized onion, roasted pears and a walnut-carrot spread topped with melted vegan cheese and broiled to a gooey perfection. Follow up this sweet and savory dish with a healthy, ripe raw berry pie using three kinds of fresh berries and an almond-coconut crust.

Finally, meet Save the Kales! graphic designer (among other things!) Christian Weber as he shows off the Bethlehem Vegfest 2012 posters.

Note: I will be posting longer clips from some of the talks/speakers very soon, as well as a full Summerfest wrap-up. Stay tuned!

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Tempeh Bacon

  • 1 block tempeh
  • 2 Tbsp olive oil
  • 2 Tbsp tamari (or soy sauce or Bragg’s)
  • 2 Tbsp pure maple syrup
  • 1 Tbsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp liquid smoke
Cut tempeh into very thin strips (use the whole block). Put the strips in a container with a lid. Use remaining ingredients to mix marinade in a bowl, then pour over tempeh. Put the lid on the container and led it marinate in the fridge, turning the container every few hours or overnight. When you are ready to make tempeh bacon, spray some cooking spray in a pan and add the bacon so it’s not overlapping (may not be able to do it all at once) so the bottom will brown and crisp, then flip over so the other side side gets brown.
Carrot Walnut + Cinnamon Spread
  •  1/2 cup carrots, roughly chopped
  • 1/2 cup walnuts
  • 1 Tbsp cinnamon
  • 1 Tbsp brown sugar

Put carrots in the oven at 350 until they are soft, about 25 mins. Set aside to cool. Add all ingredients to a food processor, stopping to scrape down the sides, and blend until a thick spread is made. (Add a little water if you need to move things along in the processor.)

Caramelized Onions

  • large white onion (you can use red!)
  • 1 Tbsp olive oil
  • dash of salt

Cut onion in half, then thinly slice into half-moons. Toss in a pan with olive oil. Put on the stove on a high heat until just starting to brown, then bring the heat low. (You want them to brown, not burn.) Stir in the pan every few minutes to slowly caramelize. Add the salt at 10 minutes of cooking. At about 30-40 minutes, a minute before you take the onions off the stove,  add the brown sugar to help caramelize and flavor onions. Take onions off the stove and set aside.

Browned Pears

  • 1 bosc pear, thinly sliced (remove seeds)
  • 1 tsp vegan butter

Put pears with butter on the stove on a medium heat until pears start to brown and get soft.

… FINISHING THE SANDWICH

  • nice bakery rolls (no eggs/milk!), sliced in half
  • Daiya mozzarella piled high on top of everything else!

Turn on the broiler. Put the bottoms of the rolls on a sheet pan and start building the sandwiches using all of the above components, topping with vegan shredded cheese. Put a nice smear of the sandwich spread on the top half of the rolls, and put those on the pan.  Put in the broiler for 3-4 minutes until cheese gets melty. Don’t burn the bread!

Tempeh bacon, caramelized onion and pear sandwich.

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CRUST
  • 2 cups soaked raw almonds (almonds soaked in water overnight)
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup raisins
  • juice of 1 lemon
  • 1 tsp. cinnamon
  • 1/2 tsp nutmeg
Add everything to a food processor and blend until crumbly and sticky. (You can use a little spray oil on your pie pan to help cut the slices out easier.) Push the crust into the pan, working it against the sides and bottom evenly.
FILLING
  • 2 cups berries of choice (mixed, all one kind, whatever! I used blueberries, blackberries and raspberries)
  • 1 cup frozen peaches
  • 1 Tbsp. agave or maple syrup
Put about 1 cup of berries aside so you can use them to top the pie! (Or omit this step.) Put the rest of the ingredients in the food processor and process until smooth. Pour into the pie crust, and put into the fridge for a minimum of two hours (a few more is better). This will allow the berries to naturally gel together.
When you are ready to eat, toss the saved berries in a bowl with 1 tsp liquid sweetner and 1 tsp water to make a simple glaze to make them shiny, then top the pie with them before serving!

Raw triple berry pie with coconut almond crust.

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Bethlehem Vegfest will be held on Sept. 8th, 2012 from 11am-6pm on Bethlehem’s southside greenway! This is a FREE event with cooking demos, food, speakers, animal adoption groups, live music, a kid’s corner, vendors, and so much more.
Last year was the first event with over 10,000 (ten thousand!) attendees.  Stay updated by following the FACEBOOK PAGE and I’ll be sure to give more updates as it gets closer.

Bethlehem Vegfest 2012 poster by Christian Weber.

LAUGHING TIL YOU CAN’T BREATHE: Behind the Scenes of the Save the Kales!

Episode 3 airs THIS SUNDAY NIGHT (July 8th) at 9:30pm on RCN Channel 4 in the Lehigh Valley, PA. It’ll air another 9-12 times in July and be on Demand as well (dates/times to come), so keep your eyes open! And the episode will go online in another week!

They say laughter is contagious. I hope so, and I hope this can help you today, especially if you really need it.

Here’s a short behind the scenes video of a very typical day on the set:

This is why I used to get detention in elementary school. Really.

“Everybody laughs the same in every language because laughter is a universal connection.” Yakov Smirnoff