Vegan Spinach Quiche

I wanted to make a spinach quiche for Shavuout (Pentecost), but it had to be vegan. I found this recipe, used it for the pastry and tofu part, and then used my Indian spinach recipe (without the ginger) for the main part of the filling. It's really tasty. BTW, I think it would be fine without the crust.

Pastry Ingredients >  1 1/2 cup all-purpose flour >  2/3 (80g) cup marge or vegan butter, cubed >  1 flax egg (1 Tbsp ground flax mixed with 3 Tbsp water. Left to stand 5 mins.) >  Pinch of salt >  pinch of turmeric >  1 Tbsp vegan cream to brush the pastry  Filling Ingredients Spinach >  800 gm of frozen spinach >  3 Tbsp olive oil  >  1 Tbsp mustard seeds >  1 large onion,chopped >  4 cloves garlic, crushed >  ½ tsp turmeric >  ½ tsp ground cumin >  1/3 tsp chili powder  >  1 tsp ground coriander Tofu >  350gm silken tofu >  1 Tbsp cornstarch >  2 Tbsp nutritional yeast >  200 gm vegan feta cheese >  Salt and pepper to taste

Steps Pie crust 1. Sieve together the flour and salt into a large bowl. 2. Add the flax egg and marge, and knead until the dough starts to clump together. 3. Transfer to the work surface and continue to knead until a smooth dough forms. 4. Wrap the dough in plastic and refrigerate for 30 minutes. 5. Roll out on a floured surface until about 4mm thick. 6. Line a 9 inch greased pie dish and prick the bottom of the dough with a fork. Spinach 1. Defrost the spinach. This can be done in the microwave. Put into a fine sieve and let it drain. 2. Heat 3 Tbsp of oil in a large frying pan.  3. Add the mustard seeds to the pan and cook until they start to pop. 4. Add the onions and garlic, and fry until golden. 5. Add the turmeric, cumin, chili powder, and coriander, and stir fry for one minute. 6. Add the spinach stir well and fry for another 2 minutes. 7. Cover the pan, and let it cook for a further 5 minutes, on a slightly lower flame. 8. Turn off the heat and let the filling cool. Tofu + final steps 1. Heat the oven to 220C 2. In the blender, blend the tofu, vegan feta, cornstarch, and nutritional yeast. Season to taste. 3. Add the spinach mixture and combine well. 4. Pour the filling into the prepared pastry case and place it in the oven. 5. After 10 minutes, turn the oven down to 180C and bake for another 30 minutes until the filling is set and the pastry is lightly golden.

Meat loaf with built-in veggies

Great when you want to entice kids to eat healthily.

Ingredients >   2 Tbsp olive oil >   3 medium courgettes, grated >    2 large carrots, peeled and grated >   1 medium onion, chopped >   4 cloves of garlic, crushed >    650 gm minced beef >   75 gm breadcrumbs >   Up to 120 ml soy/regular milk (if required) >   1 egg >   1 Tbsp Worcestershire sauce >   1 Tbsp ketchup >   ½ rounded Tbsp chicken soup powder >    Salt and pepper

Steps 1.    Heat the oil in a large frying pan or wok and fry the vegetables on medium heat. 2.    Light the oven at 180°C. 3.    Put all the remaining ingredients (not including the liquid) in a large bowl and mix thoroughly together. I find it best to use my hands. 4.    Add the cooked ingredients with their liquid and mix again. If necessary add a bit more liquid. The idea is to have a total of 100-120 ml liquid. 5.    Put the mixture into a large loaf tin and level the surface. 6.    Put into the oven and bake for 1 ½ hours. 7.    Remove from the oven and let the meatloaf stand for 5 mins at room temperature. 8.    Pour off the excess fat. Goes great with potato salad and green bean salad. Serves 4

Seitan Curry

I was looking for a vegan recipe that used Seitan. Here follows my adaptation of an original recipe found at https://friedtofu.com/2013/03/28/seitan-chicken-curry/.

Ingredients 3 Tbsp olive oil 4 cloves of garlic, chopped 1 large onion, thinly sliced and then the slices quartered Large knob of ginger, chopped 1/2 tsp turmeric powder 1 tsp garam masala 1 tsp curry powder (medium or strong) 3 tomatoes, chopped 1/2 tsp chilli 3 Tbsp tomato paste  Coriander leaves for the garnish (I used frozen and chopped and added it together with the tomatoes) 1/2 - 1 cup coconut milk 1 large packet of Seitan, thinly sliced 1/2 cup frozen green beans (75 grams) 1/2 cup frozen peas (65 grams)

Steps 1.  Heat the oil in a pan over a medium heat and when it’s hot, add the garlic, onion, and ginger. Cook until soft and golden. 2.  Add the turmeric, garam masala, and curry and cook for 1 minute. 3.  Add the tomato paste, chopped tomatoes, chilli, and frozen coriander (if used), and cook for another 3 minutes. 4.  Add 1/2 cup of the coconut milk and the sliced seitan and stir. 5.  Add the frozen veggies and stir. 6.  Check the consistency of the curry. Add more coconut milk, if necessary. 7.  Cook for about 6 minutes more, or when everything is heated through.  8.  From time to time, check the consistency of the curry, and add more coconut milk, if necessary. Serve with rice.

Esty's Salted Croissants (cheese rogelach)

This is so simple and delicious. Perfect for Shavuot.

Ingredients Croissants: >  1 packet (350 gm) s/r flour >  200 gm salted butter/marge >  350 gm grated Kashkeval >  1 Tub (250 gm) 9% white cheese Topping: >  1 egg white >  Sesame seeds

Steps 1. Put all the ingredients (except the egg white and the sesame seeds) in a bowl and make pastry. 2. Wrap in cling film and let it rest in the fridge for 1 hour. 3. Pre-heat the oven to 200°C. 4. Take the pastry out of the fridge and divide it into 4 quarters. 5. Roll each into a circle and divide into 8, like a pizza. 6. Roll each segment up from the wide to the narrow point. 7. Oil a baking tray and place the croissants on it, with enough room to expand. 8. Brush the croissants with the egg white.  9. Sprinkle the sesame seeds on top. 10. Bake until brown, about 10 minutes. 11. When cool, store in a container.

Franzi's Cheesecake

This is my mum's recipe. I remember that at one of my grammar school's PTA meeting, we raised quite a bit by selling the recipe.

Omri wants the recipe online :) The ingredients are for a 23cm springform

Ingredients Crust: >  200 gm (8 oz) petit beurre biscuits (Lotus are also good) >  100 gm (4 oz) butter/marge >  1/2 tsp cinnamon  (optional) >  1 Tbsp sugar (optional) Cake: >  500 gm 5% white cheese >  1/2 cup sugar >  1/2 tsp vanilla essence >  3 eggs Topping: >  2 cartons sour cream > Tbsp sugar  >  few drops vanilla essence >  zest of 1/2 lemon (optional)

Steps 1. First, make the base of the cake. Grind up the biscuits together with the cinnamon and sugar. 2. Melt the butter or marge, pour the crumbs into the pot, and mix well. 3. Press the mixture into the bottom of an oiled 23cm cake tin. Refrigerate while making the filling. 4. Pre-heat the oven to 190°C. 5. Combine the white cheese, sugar, and vanilla. Beat well.  6. Add one egg at a time, beating well after each addition. 7. Pour the mixture onto the crumb base. 8. Bake in the oven for 30 minutes until set.  9. Allow the cake to cool in the oven with the door open. 10. Take the cake out of the oven and pre-heat the oven to 220°C. 11. Whisk together the topping ingredients and pour on top of the cake. 12. Return the cake to the oven and bake for 5-7 minutes. 13. Turn the oven off and leave the door partly open for a few minutes. Then remove the cake. 14. Cool to room temperature, then cover and refrigerate for at least 4 hours, or ideally overnight.

Vegan Spanish Paella

Taken from https://simpleveganblog.com/vegan-spanish-paella/. For a healthier version, this recipe uses basmati rather than the regular short-grain rice.

Ingredients §  2 Tbsp olive oil §  4 cloves of garlic §  1 medium onion, chopped §  1 red pepper, chopped §  2 tomatoes, chopped §  1 cup frozen artichoke hearts (120 grams) §  1/2 cup frozen green beans (75 grams) §  1/2 cup frozen peas (65 grams) §  1 1/4 cups Basmati rice (240 grams) §  4 cups vegetable stock (1 liter) §  2 tsp turmeric powder §  1 tsp sweet paprika §  Salt and black pepper to taste (optional)

Steps 1.    Heat the oil in a pan over a medium heat and when it’s hot, add the garlic, onion, and red pepper. Cook until golden brown. 2.    Add the chopped tomatoes and cook for another 5 or 10 minutes. 3.    Add the frozen veggies and cook 5 minutes more. 4.    Add the rice and cook until it begins to be translucent. Pour the vegetable broth (hot), add the turmeric powder, the sweet paprika, and salt and black pepper to taste. 5.    Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked. Add more vegetable broth if the rice is hard and dry. 6.    Let the paella stand (covered) for at least 5 or 10 minutes.

Indian-spiced chicken and veg

This is an adaptation of Janie Oliver’s recipe to fit my taste. It’s a great recipe that’s easy and very tasty. All the vegetables come with it.

Ingredients All 5 veg to be diced into 1” cubes: §  800 gm unpeeled potatoes §  4 ripe tomatoes §  1 aubergine §  2 red peppers §  1 large onion §  1.5 Tbsp olive oil §  ½ bunch fresh coriander, separate stalks from leaves. §  5 cm piece ginger, sliced §  4 cloves of garlic §  Zest of 1 lime + 1 bay leaf (or 1 handful of curry leaves) §  3 Tbsp mustard seeds §  2 tsp turmeric §  Chicken pieces §  1-2 fresh chillis

Steps 1.  Heat oven to 180C 2.  Parboil the potatoes for 5 minutes. Drain and leave to steam-dry for 3 minutes. 3.  Fry the mustard seeds until they start popping and add the coriander stalks, garlic, turmeric, ginger, bay leaf and lime zest, and fry for 2 minutes on a gentle heat. 4.  Mix the cubed vegetables and potatoes together and then add the spice mixture and sliced chilli. Mix well. 5.  Place in a large roasting tray and arrange the chicken on top. 6.  Roast at the bottom of the oven for 1 hour, until the chicken is cooked. 7.  Sprinkle with coriander leaves and serve. Goes well with a mint and chilli raita.