bowl, whisk together the eggs, milk or cream, salt, pepper, and garlic powder.
Spread the cooked spinach and onion mixture evenly onto the bottom of the pie crust. Sprinkle the crumbled feta and shredded mozzarella cheese on top of the spinach.
Gently pour the egg mixture over the spinach and cheese, making sure it is evenly distributed.
Place the quiche in the preheated oven and bake for 35—40 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 10—15 minutes before slicing and serving. Your delicious spinach and feta quiche!
Vegan Falafel with Tahini Sauce in Pita Bread
Ingredients:
For the Falafel:
2 cups canned chickpeas, drained and rinsed
1/2 cup fresh parsley, chopped
1/2 cup red onion, finely chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil (for cooking)
For the Tahini Sauce:
1/2 cup tahini
3 tablespoons lemon juice
2 tablespoons water
2 cloves garlic, minced
Salt to taste
For Serving:
Pita bread
Sliced tomatoes
Sliced cucumbers
Shredded lettuce
Red onion, thinly sliced
Instructions:
In a food processor, combine chickpeas, parsley, red onion, garlic, cumin, coriander, cayenne pepper, salt, and pepper.
Pulse until the mixture is well combined but still slightly coarse.
Transfer the mixture to a bowl and stir in the all-purpose flour. The mixture should be firm enough to hold its shape.
Shape and Cook the Falafel:
Preheat the oven to 375° F (190° C).
Form the falafel mixture into small patties or balls.
Heat olive oil in a skillet over medium heat.
Cook the falafel patties until golden brown on each side, about 3—4 minutes per side.
Transfer the partially cooked falafel to a baking sheet and bake in the preheated oven for an additional 15—20 minutes or until fully cooked and crisp.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt. Adjust the consistency by adding more water if needed.
Warm the pita bread in the oven or on a skillet.
Spread a generous dollop of tahini sauce on each pita.
Place a few falafel patties on top of the sauce.
Add sliced tomatoes, cucumbers, shredded lettuce, and red onion.
Fold the pita bread in half or roll it up, securing with a toothpick if necessary.
Feel free to customize the toppings and add your favorite veggies for a personalized touch.
Fried tofu with broccoli and cashews
Ingredients:
1 block of firm tofu, pressed and cut into cubes
1 head of broccoli, chopped into florets
1/2 cup of cashews
3 tablespoons of soy sauce
2 tablespoons of sesame oil
2 cloves of garlic, minced
1 teaspoon of ginger, grated
1/4 teaspoon of red pepper flakes
2 green onions, sliced
2 tablespoons of cornstarch
Salt and pepper to taste
Cooking oil
Instructions:
In a large skillet or wok, heat up 2 tablespoons of cooking oil over medium-high heat.
Dredge the tofu cubes in cornstarch and gently shake off any excess. Place the tofu in the skillet and cook until golden and crispy on all sides, about 5—7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the broccoli florets and cashews. Cook for 5—7 minutes, or until the broccoli is tender and the cashews are toasted. Remove from the skillet and set aside.
In the same skillet, add the sesame oil, garlic, and ginger. Cook for 1—2 minutes, or until fragrant.
Add the fried tofu, broccoli, and cashews back into the skillet. Pour in the soy sauce and red pepper flakes. Toss everything together until well combined and heated through.
Season with salt and pepper to taste.
Garnish with sliced green onions and serve hot.
Stuffed Bell Peppers with Quinoa and Vegetables
Ingredients:
4 bell peppers (any color)
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 carrot, diced
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheese (optional)
Fresh chopped cilantro, for garnish
Instructions:
Preheat the oven to 375° F (190° C) and line a baking dish with parchment paper.
Rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15—20 minutes until the quinoa is cooked and the broth is absorbed.
While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place the peppers upright in the prepared baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3—4 minutes. Add the minced garlic, diced zucchini, and carrot, and cook for another 5—6 minutes until the vegetables are tender.
Stir in the cooked quinoa, corn, cumin, paprika, salt, and pepper. Cook for an additional 2—3 minutes, stirring continuously.
Spoon the quinoa and vegetable mixture into the hollowed-out bell peppers, pressing down gently to fill any gaps. If desired, sprinkle shredded cheese on top of the filling.
Cover the baking dish with foil and bake the stuffed bell peppers for 25—30 minutes or until the peppers are tender.
Remove