Friday, January 29, 2010

Veggie Quiche (Gluten free, Dairy Free, Soy Free)

i wanted something a little different for dinner the other night and had just seen kelly's post for her pie crust using mostly coconut and almond flours and was exciting to try it out! she also just added a video on how to roll out the crust here.

i recently ordered coconut flour from tropical traditions and love it. if you decide to order from them you can use my id#5685168 as a referral and i think you get a free book :) side note- if you sign up for their emails they run specials all the time and you can get good discounts and offers as well as lots of other great products.

side note#2- anne bradshaw is giving away a 32 oz jar of coconut oil here:
so go sign up and get one! :)

anyways- so i made kelly's crust. and it was p
henomenal. my non-gf husband described it as a "really really good pizza crust" but i really just loved the richness and savory flavor of it and it complemented the quiche well even though it was designed as a dessert crust. we might just have to try out a pizza on it sometime soon and see how it turns out...

i made a simple quiche using the veggies i had in the fridge, but of course you can add whatever you like. this is somewhat similar to my leek and asparagus crustless quiche/frittata
i only had 5 eggs left in the fridge, so you can also add
more if you like. or some sort of meat if that's what you're into :)

Vegetable Quiche

(copied from the spunky coconut)

Add to bowl:
3 tbsp flax seed meal
1/4 cup plus 2 tbsp applesauce
1 tbsp apple cider vinegar
8 drops vanilla creme liquid stevia
1 tbsp honey
1/4 cup coconut oil, liquified

Mix with electric mixer.

1 cup almond meal flour
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder

Mix again.
Roll out the dough.
See: Video on how to roll out and transfer this dough. Or flatten the dough out slightly, so it's about 6 inches wide, then put it in the dish, and press it the rest of the way out with your hands.
(you can also lightly grease and flour the pie dish first, so the crust doesn't stick.)
Bake the crust at 350 degrees for about 10 minutes. You might be able to not bake the crust before baking the quiche. it depends on how crispy you like it, as mine was definitely well done around the edges by the time the quiche was cooked.

Quiche Filling

1/2 cup carrots chopped
7 stalks asparagus (or more)
2.5 cups fresh organic spinach leaves
1/2 cup red bell pepper chopped
1 tsp nutritional yeast
1/4 cup coconut milk drink or other dairy free alternative (almond, rice, etc.)
1 TBSP coconut oil
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
dash nutmeg
5 eggs (or more)

preheat the oven to 350.

heat coconut oil in pan and saute the bottom halves of the asparagus (cut into smaller pieces). reserve the top halves for the top of the quiche

add the carrots and saute for with the asparagus for a minute or so. add the seasonings. add the bell peppers. when the veggies have softened a bit add the spinach and mix for a few minutes until they are wilted.

while the veggies are cooking, beat your eggs with the coconut milk (or almond or rice).

pour the veggies into the crust and then add the eggs on top of the veggies. take the asparagus tops and make a design in the middle if you like (see picture).

bake at 350 degrees for approximately 35 minutes or until set. enjoy!

**Update: 2/15/10- i made this again and upped the eggs to 7, and switched broccoli for the asparagus and it turned out quite well... just another option!

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Wednesday, January 6, 2010

Gluten Free, Soy Free Soy Sauce!

happy new year to all! i hope this year brings good, flavorful, and healthy eating to all!

i had to share a new product i just tried out- something i've been looking for for quite a while. for the gluten AND soy intolerant, there is little in the way of a soy sauce alternative. i have been trying to order the Miso Tamari from South River Tamari for some time, but they've been out of stock... so since i couldn't get that one, i recently bought Coconut Secret's Coconut Aminos. it's a new product that Whole Foods recently started carrying. note- not all stores carry them yet, and you might have to request it.

the company carries other products as well, such as coconut vinegar and coconut nectar (looks similar to agave nectar) but i haven't tried any of them yet.

so how does it taste? i have to say- it really is similar to soy sauce, but a bit sweeter, and less salty. i think these are actually good things- soy sauce is way too high in sodium, so the coconut aminos goes down a little easier.

now the con- the price. i paid a whipping $6.99 at whole foods in d.c. i'm hoping it comes down, because at this point this is going to have to be a special treat for me and not used in every dish or stir fry i make- more of an accent than main seasoning.

**update: 2/19/10- i bought another bottle recently at Roots Market in Clarksville, MD for a little over $5- much better!

so for my first tasting i had to make sushi... i miss having sushi with soy sauce so much and it was a great treat. being that i'm pregnant i did have to make a cooked sushi, so i did a simple carrot, cucumber, avocado, and shrimp roll. delicious! let me know if you try it and what you think!

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