Vegan Veggie Quiche

When I was a child, one of my favourite meals that my mom cooked for me was the very famous “Quiche Lorraine”.
The usual french classic includes lots of dairy and animal products, which of course I do not use in my recipes anymore.

So I tried to recreate different kinds of vegan Quiche recipes and one of them is this “Vegan Veggie Quiche”. Chickpea flour gives it the egg like consistency whilst the juicy cherry tomatoes make it very flavourful. The broccoli gives it its perfect crunch.
As I’m also trying to avoid eating too much gluten, I created a glutenfree base for this recipe as well. A mixture of oats and ground almons makes its taste very nutty and really delicious.
All in all this is a favourite in our household and we love to eat this Quiche at least twice a month.

I hope you enjoy recreating this recipe.

Love et bon appétit, Lisa

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Ingredients

For the crust:
– 120g rolled oats
– 80 g ground almonds
– 4 tbsp tapioca starch (or any other starch, that’s up to you)
– 6 tbsp coconut oil or margarine if you prefer that flavour
– 6 tbsp cold water
– some himalayan sea-salt

For the filling:
– 150g chickpea flour
– 350ml of water
– 2 cloves of garlic minced
– some himalayan sea salt
– some pepper
– a few cherry tomatoes
– a few broccoli florets

1 First you preheat your oven to 190°C and either grease your quiche tin with coconut oil or use normal baking paper.

2 Then you start by making the crust. In a mixing bowl combine all of the ingredients mentioned above and kneed it into a dough ball. Put it on a small plate and keep it in the fridge to firm up a little until you’re done with the filling.

3 In another bowl you whisk the chickpea flour, water, minced garlic, sea salt and pepper into a very smooth mixture.

4 Now you can take the dough out of the fridge and “press” it into the quiche tin with your hands. Once you’ve distributed it equally, you take a fork and prick the dough base slightly with it.

5 Afterwards you pour your chickpea mixture onto the dough base and top it with the cherry tomatoes and broccoli florets.

6 Now let it bake in the oven for 25 minutes. Once it’s done, let it cool and enjoy!

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Grittibänz for St. Nikolaus Day

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Welcome back to the blog everyone.

I feel like every post is starting with the same sentence. That it is nice to be back and that it has been a while.

What can I say. It’s nothing but the truth and I don’t feel very happy about it. I feel sad for not writing more as there are so many ideas on my mind. It could be a really good new year’s resolution….

So today I have a recipe for you, that is really dear to my heart, as I was making this every year around christmas. To be exact, every year before St. Nikolaus day.

This day is a very celebrated one in Germany and many other countries in Europe.  The children get bags or small stockings full of clementines, peanuts, chocolates and “Grittibänz”. Little men made out of sweet dough. “Grittibänz” is how they’re called in Switzerland.

When I was little I always loved kneeding the dough and forming little men out of it.  So as it is Christmas time and baking is one of my favourite pastime, I came up with a recipe that included ingredients which are actually good for you and a bit more healthy than the original.

The maple syrup improves the dough with a very light sweetnes and the coconut oil lets it just the very special something for making it slightly different but not taking it over the edge.

I think they taste absolutely devine and became super fluffy which I should probably credit to my love in the kitchen, named “Kitchen Aid”.

I hope you enjoy recreating this recipe and I wish you a very lovely and pensive christmas time with all your loved ones!

xx Lisa

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Grittibänz

Ingredients:

500g of spelt flour (630)
1/4 cup of maple syrup
100g of melted coconut oil
300 ml of almond milk (or any plant milk you like)
1 bag of dried yeast
1 egg (optional for brushing on them and make their skin look golden)

You’ll also need some almonds, walnuts or raisins for decorating your little dough man.

How to:

  1. First preheat the oven to 200° C.
  2. Pour the flour, maple syrup and melted coconut oil in a mixing bowl. Heat the almond milk a little bit and combine it with the dried yeast. Add this mixture also to your mixing bowl.
  3. Combine everything with your kitchen aid or any tool you prefer to use for this procedure.
  4. Let the mixer do its work until you’re left with a beautiful, smooth dough.
  5. Lay it into a clean bowl and let it rise on room-temperature for at least two hours, covered with a fresh kitchen towel.
  6. When the dough has doubled in size, you can put it on a floured kitchen counter and seperate it with a dough card into four similar sized portions.
  7. Take each one of them, form it into a roll and create arms,legs and a nose by cutting the dough with a knife and scissors.
  8. Now be creative by using the almonds and walnuts for giving the little man some buttons and eyes.
  9. If you wish, brush them with a little bit of egg and stick the baking tray into the oven. Leave it there and bake for about 20-25 minutes or until golden on the outside.
  10. Enjoy with some home-made jam on top!

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Peach Cobbler in a glass

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Hello everyone :),

I’m really busy studying for my exams at the moment, so I use baking and cooking as a little therapy to change my mind.

Today I have another dessert recipe for you.

As summer is more and more approaching, the fruit is changing as well. I went to the farmers market on saturday and got some amazing sweet peaches.
So I decided to make a plantbased peach dessert in a glass.

For the cream, I chose cashews and vanilla. If you are allergic to nuts, or not too keen on the taste of cashews, you could try to substitute it with a cream of bananas, or simply add a banana to the cashew mixture for a more fruity taste.

I really hope you enjoy this recipe. Have a great week!

xx Lisa 🙂

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This recipe serves two people

Ingredients

For the cream:

  • 200g of cashews (soaked over night)
  •  1/2 cup of rice milk (or any milk you like)
  • 2 tsp of vanilla essence
  • 1 Tbsp of Maple syrup

For the sweet peaches:

  • About 3-4 peaches
  • 1 Tbsp of coconut sugar

For the crumble:

  • 50g of ground oats
  • 1 Tbsp of melted coconut oil
  • 1 Tbsp of Maple syrup

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How to:

  1. We are starting of with the crumble. Simply put your ingredients into a mixing bowl and kneed it into crumbles.
  2. Place them on a baking tray and “toast” the crumbles in the oven on 190°C during 10 to 15 minutes.

 

  1. Whilst that, we are going to make the cream. Use a foodprocessor or highspeed blender for this step.
  2. Add the sifted cashews into your foodprocessor with the 1/2 cup of rice milk and blend, until it forms a nice and creamy texture. For this step feel free to add whatever fruit you like, to spice up this cream a little bit :).
  3. Place the cream in another bowl and combine it with the maply syrup and vanilla essence.
  4. Set it asside.

 

  1. Now it’s time for our sweet peaches. Believe me, whilst making them, your kitchen will start to smell heavenly!
  2. You cut the peaches into small, same sized cubes and put them together with the coconut sugar into a sauce pan.
  3. Cook it for about 5 minutes on a medium heat, until they are slightly cooked and look caramelized.
  4. Now we take our glass and fill it with some of the cream mixture. Add your sweet peaches on top and sprinkle some crumble over it, as if it was stardust ;).
    As a final decoration twist, I added some fresh mint leaves to it.

Such a simple and quick dessert for any occation.

Bon appétit!