Remember last week, when I said that I’d give you a delicious, healthy recipe? I’m sure you’re looking at the title and photos and thinking, “Creamy Mushroom Casserole? Healthy? Seriously, lady?” My answer to those is, “Yes, Yes and most definitely.”
This recipe brings the comfort of homemade casseroles to the table, while being filled with protein, fiber and little-to-no fat! I love using spaghetti squash in place of pasta, because it’s low-calorie, very filling, has potassium and all of the other nutritional benefits of winter squashes. Soft tofu takes the place of heavy cream to keep the protein count up in a semi-sneaky way. Mushrooms, lentils and kale are simple ingredients that give the dish excellent flavor!
Basically, it’s too cold for most of the country to be eating cold things (or wanting to at least), but you still want to spring back from the decadent meals of the holidays. That’s what makes the casserole perfect for this time of year!
Oh, and I can’t forget to mention that I’m going to have some FABULOUS bloggers guest posting on Vegan Yack Attack this month! These people are all amazing and I truly can’t wait to show you what recipes they have to offer. No to mention, the recipes will all be healthy to help us start the new year off right!
Oh, Quiche. This meal brings up so many feelings and memories, ones of comfort and family time; and maybe a little over-indulgence. When I was younger, I would always get really excited when my mom brought out the premade pie dough to thaw out, because I knew what we were in store for later that day. Typically she made two different types of Quiche, one was ham & cheese and the other was spinach & cheese. Both had lots of egg, cheese, condensed milk and probably some other things that aren’t terribly good for you.
But, man, the aroma that they had when they were baking. It would fill the house and hug you, while infiltrating your nasal passages. It was hard to wait for it to cool down until it was ready to eat! Although, I still have that problem, as you can see by my last picture. 😉 Now, I’ve made something similar to a Quiche before, and it turned out great. This time I wanted something comforting but still healthy, and definitely convenient.
Here it is, a Broccoli Cheddar Quiche! I had my mom try it out and she gave it her stamp of approval, so I’m pretty confident that you’ll be able to serve this with a smile, knowing that people will like it. While this Quiche isn’t necessarily a labor of love in that it takes a lot of work, it does take some time, so plan accordingly. I’m lucky enough to have premade whole wheat vegan pie crusts at my local Sprouts Market, but you’re welcome to use your favorite 9″ pie crust recipe.
As mentioned in my last post, I’ve been in Michigan for the past week and a half. It’s been a nice, family “vacation” but I was pretty busy the first half of it because I was finishing the Vegan Cuts Fall Harvest eBook! Just like the Summer Bash eBook, there is a mix of recipes and photos (done by me), as well as tips from some of your favorite bloggers. I changed up the design of this eBook and really love how it turned out, plus it’s free to download!
I plan on doing a photo recap of my trip in Michigan once I get home, but above is a quick look at some cool things from the Eastern Market in DT Detroit. Also, I just want to say that it’s so exciting to see vegan options in so many cities! Talking about how excited I am about each one probably makes me sound like a total goober to my friends and family here, but it just shows that veganism is becoming more and more mainstream (yay!). Another thing that I can’t stop talking about is how beautiful Autumn is here. I may or may not have taken a hundred pictures of trees.
So that I don’t spend all of my money trying out restaurants here, I’ve purchased a good amount of local produce (plus visited a WholeFoods, so sue me) and have been cooking pretty frequently. One of the easiest meals to make, without repurchasing all of your favorite pantry items, is stuffed squash. Grab some bulk quinoa, some veggies, Dried Italian Herb Mix and Tofurky Kielbasa, and you have yourself a solid meal!
I think this is the longest break that I’ve had from posting since April! This past week has been filled with some crazy hours of work and a little bit of fun mixed in. It all started with working the merch tent at FYF Fest, where it was great seeing my friends and co-workers from my month working Coachella in Indio. The long, hot, dusty days in LA definitely took me back there.
After that, there was some hanging out and a quick stop at the beach with a friend before he returned to Texas. I hadn’t realized it, but before then, it had been over a year since I had been in the ocean. That doesn’t seem too crazy until you think about how I live 5 miles from the beach. O_O I think that I’m going to make it my mission to go to the beach more often and soak up some rays (tough, I know).
FYF Fest Shenanigans
Cake // Fran & Kate
For the grand finale of the busy week, I assisted Fran Costigan and Kate Lewis, plus Fran’s amazing film crew, with the filming of the trailer for her newest cookbook, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts. It was an awesome experience, in which I learned a lot that I can use in the future, plus Fran’s desserts are phenomenal. But, after two 12-hour days, I was pooped.
As you can imagine, I was tired today, and needed to make something simple and definitely savory, after all that cake. I had a couple of spaghetti squashes from my Mom’s friend’s garden hanging out and knew that it would be a day for delicious pairing of marinara and squash.
To give it a little Oomph I roasted the tomatoes on my grill, and they smelled absolutely amazing. Because a lot of the ingredients are super fresh, the flavor of the sauce is so good! This dish makes for a great weeknight dinner and is good for using up all of those tomatoes leftover from Summer.