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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Chocolate-Coconut-Chia Granola

Welcome back to my blog everyone,

I’ve been away for quite some time, but my exams are finally over and I’m even back from my holidays already. So as university is still not starting yet, I have some time for my favorite hobby, which is finding new inspiration and putting it into lovely recipes for you all.

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Today I’m sharing with you a lovely granola recipe, which I’ve been thinking about for a very long time.

Since I was a child I’ve always loved chocolate granola, as I can be quite a sweet person in the morning. The sad thing about normal chocolate granola is the fact that it contains a lot of fake sugar and additives, which you just do not want to feed your body.

So I thought it couldn’t be too hard, to create a healthier version, that nourishes your body with natural and healthy ingredients.

The following recipe is  what I came up with and I absolutely love it. It’s exactly what I imagined and it even makes your milk chocolatey as the normal granolas you can buy at the supermarket. It contains the amazing power seed quinoa, oats which are super high in fibre and chia seeds that give you an extra dose of energy for your day ahead.

Of course you can add any seeds or nuts that you prefer, but this is what I came up with in a very spontaneous moment.

I hope you enjoy it.

xx Lisa

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Chocolate-Coconut-Chia Granola 

What you need:

1 cup of oats (glutenfree if you wish)
1 cup of puffed quinoa
1/2 cup of sunflowerseeds
3 Tbsp of chia seeds
1/2 cup of desiccated coconut
3 Tbsp Maple syrup
1 Tbsp Coconut Oil
3 Tbsp raw cacao powder
1 tsp of vanilla powder
1 tsp of cinnamon
pinch of sea salt

How to:

Preheat the oven to 170°C

First you combine all of your dry ingredients in a bowl and set them aside.

Mix all your liquid ingredients, except for the coconut oil, in a small bowl whilst your heating the coconut oil on a medium heat in a non-stick frying pan.

When the oil’s melted, add in the creamy mixture and stir it a little bit, so the oil and the other ingredients combine.

Add in your dry ingredients as well and stir for no longer than 5 minutes.

Line a baking tray with parchment paper and put your granola on top. Spread it out nicely, so it has enough space.

Put your baking tray in the oven for 15 minutes and stir it through every 5 minutes, to make sure it won’t burn.

Finally take it out of the oven and let it cool before you store it in an airtight container.

Enjoy it with plantmilk or as a lovely topping on your smoothiebowls.

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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!

 

 

Delicious Rhubarb-Tarte

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Today’s recipe is all about rhubarb and it’s delicious, sweet springy flavour.

I love rhubarb. It’s one thing I absolutely look forward to, when spring’s not too far away anymore.
Rhubarb tarte is one of the best things, but very often they’re made with heavy cream and a lot of refined sugar. So I decided to create a gluten, dairy and refined sugar free version of it and now all of us don’t have to feel guilty anymore, about eating one or two pieces more than usual ;).

I really hope you try the recipe and enjoy it even more whilst eating.

xx Lisa

Ingredients

For the crust:

  • 100g of ground almonds
  • 100g of ground oats
  • 1/4 cup of melted coconut oil
  • 5 Tbsp Maple syrup
  • vanilla and cinnamon to taste

For the “cream” filling:

  • 3 Tbsp of cashew butter
  • 50g of ground hazlenuts
  • 2Tbsp Maple syrup
  • 3 Tbsp rice milk (milk of choice)

For the rhubarb:

  • 500g of fresh rhubarb
  • 1 Tbsp of coconut sugar
  • 1 tsp of vanilla extract

 

How to make this delicious cake

First of all we’re going to make the crust. Therefore place your coconut oil in a heatproof dish and melt it for a few minutes in the oven. You can then already preheat the oven on 180°C.

Meanwhile, mix all the other ingredients in a bowl. Add the cooled, melted coconut oil and kneed it into a nice doughball.

Put your dough into the fridge for about 20 minutes.

During that time, we can make the creamy filling and our sweet rhubarb.

For the creamy filling, simply combine all the ingredients in a small mixing bowl, by using a normal spoon.

Set aside and cut your rhubarb into 2cm pieces. Combine it with the tablespoon of coconutsugar and your vanilla extract in another mixing bowl, until everything’s well covered.

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Now it’s time to roll out your dough. I find it very helpful to use some saran wrap when rolling out my doughs. Simply place one piece on top of your counter, on top of that your dough, and place another piece of saran wrap on top of the dough. It will make this step much more easy. Trust me.

Afterwards, take your dough and place it into your greased tin. Adjust it a little bit to make it look pretty.
By using a fork, we’re going to put small holes into the dough, which makes the cake even better.

It’s now time to spread the cream filling into the tin. As a final twist, we place all of our sweet rhubarb “sticks” into the filling and bake the tarte for 30-35 minutes.

Voila et bon appétit!

 

Quinoa stuffed Tomatoes

Long time no see, I’d say, but today I’m sharing another recipe with you, that I recently made. Brian and I loved it right away, so I was sure, I had to share it with you guys.

The combination of healthy and nourishing vegetables with the super seed quinoa makes your lunch or dinner a very energizing one and you won’t feel tired or too full after eating it.

The recipe was inspired by one of my favourite blogs named “greenkitchenstories”, but I changed it up a little bit, so I’d say it’s quite original anyway.

I hope you like it! Enjoy!

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The recipe serves 2

What you need:

Fot the tomatoes

  • 6 big tomatoes
  • 1 cup of quinoa
  • 100g of feta cheese
  • 1 egg (optional)

For the baked veggies

  • 1 sweet potatoe
  • 2 small parsnips
  • rosemary
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 bulb of garlic
  • 1 lemon

 

1. Go ahead and wash your quinoa before you put it into a pot with the double amount of water. Bring it to a boil and cook it until done. I like to add a little bit of vegetable stock to it, as it gives the quinoa a very nice flavour.

2. Whilst cooking your quinoa you can preheat the oven to 170° C.

3. Cut off the tomatoes’ tops, using a knive and spoon the inner part out into a bowl. (You can use this for a salad or sauce another time)

4. In a seperate bowl, mix the feta cheese and egg together. When the quinoa’s done and a bit cooler, you can add it as well and fill up the tomatoes with the mixture. In the end you can put the tomatoe lids back on and set them aside.

5. Now you can cut your sweet potatoe and parsnips into french fries shapes, all equally sized. Put them into a large bowl and add in the olive oil and rosemary. Mix it with your washed hands, so everything is well spreaded.

6. Line a baking tray with parchment paper and add on the oiled veggies and in between the stuffed tomatoes. To give it a final twist, you can put on two halves of the garlic bulb and a lemon cut into quarters. It will give everything a very special and rich flavour. I like to take one of the lemon quarters and drizzle the jucie over the veggies.

7. Put the tray in the oven for about 40-45 minutes and you lunch or dinner will taste devine.

8. Enjoy!!