Tag Archives: broccoli

Roasted broccoli tofu quiche

15 Feb

 

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Poor old quiche doesn’t have the best reputation, people either think that (a) it’s a bit fiddly to make, or that (b) it belongs in the seventies along with vol-au-vents and cheese and pineapple on sticks. If either of these applies to you then please cast aside your doubts and give it a go! Vegan quiche is gorgeous, it’s a good balance of healthy (tofu and veggies!) and naughty (pastry!), and it works both hot or cold. Also, it’s not difficult or time-consuming to make at all. The most active part of the recipe is making the pastry, which takes, what… three minutes? You can do that, right?!

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Roasting the broccoli in this recipe was a last-minute brainwave. I was planning to microwave it, then I read an inspiring article written by Isa Chandra Moskowitz where she said roasting makes everything taste delicious (you can read the full article here for this and five other pearls of wisdom). I’m so glad I did, roasting the broccoli deepens the flavour and contributes to the slight cheesiness. Ground almonds add a little extra firmness to the filling, and increase the cheesy quality of the flavour profile.

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Recipe (serves 4)

For the pastry:

  • 50g margarine (check it is suitable for pastry)
  • 100g flour (white or wholemeal, this time I used half wholemeal spelt and half plain flour)
  • Pinch of salt

For the filling:

  • 200g broccoli, chopped into small bite-sized pieces
  • 1 tb vegetable oil
  • A 396g block of firm tofu, drained but not pressed
  • Quarter of a cup (or 4 tb) nutritional yeast flakes
  • Quarter of a cup ground almonds
  • One clove of garlic, mashed to a fine paste
  • 1 ts salt
  • Plenty of black pepper

For the pastry, rub the margarine into the flour and salt. Continue mixing with your hands, adding some cold water a splash at a time until it comes together in a ball. Put it in the fridge to rest for at least half an hour.

Lightly grease a 20cm / 8 inch quiche dish. Roll out the pastry and use it to line the dish. Trim the edges but not too much, be aware that the pastry will shrink a little bit when you cook it. Prick the pastry all over with a fork, then blind bake it for 15 minutes at 200˚C. You want the pastry to be starting to go dry and golden, but not brown.

Meanwhile, prepare the filling. Put the chopped broccoli in a small roasting tin with the oil and roast for about 15 minutes, until softened and starting to brown round the edges. Crumble the tofu into a large bowl, add the rest of the ingredients, and mix well with a fork.

When the broccoli is cooked, remove it from the oven. Chop about half of it even more finely, then add all of the broccoli to the tofu mixture. Carefully tip this into the pastry case, pressing it into the corners and smoothing out the top. Return to the oven for another 30 minutes, until it is heated through and golden brown on top. Leave to cool for at least 10 minutes before serving, it will be much easier to get out of the dish. Serve hot or cold.

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In my veg box this week – brassicas, brassicas, brassicas!

22 Oct

If the colder weather wasn’t enough of a sign that autumn is here, the sudden abundance of brassicas should be enough to convince you. Vegans are recommended to eat green leafy vegetables every day, because they’re a great source of both iron and calcium. Having three different brassicas in one veg box looks pretty extreme, but we should be eating that much in a week anyway. What am I going to do with them? Let’s see…

Cauliflower
It’s quite a small one, it will only feed the two of us for one meal. We’ll save the green outer leaves and feed them to our pet lizards and snails. I think I’ll fry the florets with Indian spices and serve then with dal and rice.

Broccoli
I don’t know yet what I’ll be doing with this broccoli, but last time I volunteered for FoodCycle we made some fab green soup, using onions, potatoes, stock, tonnes of broccoli, and some kale (you can see a photo on Twitter). It was way more delicious than I expected, so fresh and light but satisfying at the same time.

Cabbage
It’s been a few months at least since I last had cabbage. A lot of people don’t like it, but as long as you don’t overcook it it’s lovely and so versatile. I think we’ll have some of it with bangers and mash and gravy (it is October, after all), and the rest will go in a spicy stir fry.

Also received this week: a leek, potatoes, carrots, onions, mushrooms, bananas, apples, oranges, even more plums.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

In my veg box this week – onions, broccoli, satsumas

15 Oct

In my veg box this week – onions, broccoli, satsumas http://wp.me/p3nbQQ-8r

A post shared by Mrs Veg (@mrs_veg) on

The battery in my camera ran out just as I was lining up the shot of my vegetable box this week. Some days that would be enough of an excuse to give up and not bother with the post, but I’ve had a good day and I’m in the mood to write. Luckily I just worked out recently how to embed Instagram photos in my posts, so my phone came to the rescue. On the subject of Instagram, if you’re on there and interested in pictures of my dinner, my pets, and my knitting (all fascinating obviously) you can find me at instagram.com/mrs_veg.

You might notice that the beetroot in this picture look particularly dark. It’s not the lighting nor the variety of beets, it’s actually proof that they’re local. The soil in East Anglia is black, giving both the scenery and the root vegetables an ominous hue.

This week we have:

Onions
How have I been writing about my vegetable boxes for this long without mentioning onions? I get quite a big bag of onions most weeks, about 500g. I put onions in most savoury dishes, they’re an obvious starting point for soup, stew, curry, pasta sauce. They’re also great baked, just chop them in half round the equator but don’t peel them, drizzle with a tiny bit of oil and bake for about 30 minutes.

Broccoli
Another thing I can’t believe I’ve never written about! Humble broccoli is a long-time favourite in the Veg household. Not only is it green, crunchy, and versatile but, like its friend cauliflower, it has a high surface area so it’s glorious with sauce. One of my favourite ways to cook it is to boil it with pasta (just for the last minute or two of the pasta cooking time or it will turn to mush) then serve it with any pasta sauce. It also goes particularly well with miso soup, they complement each other with their natural umami-ness.

Satsumas
I know it’s still a couple of months away, but nothing says Christmas to me quite like satsumas. The closer you get to Christmas the softer, sweeter, juicier, and more plentiful they become. By mid-December I will be eating several of these a day. For the moment, the first couple are a tantalising little hint that winter is coming, and that maybe that’s not such a bad thing after all.

Also received this week: potatoes, mushrooms, carrots, a green pepper, spinach, apples, a tiny little slug, oranges, yet more plums, a lemon.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

In my veg box this week – purple sprouting broccoli, parsley, fava beans

9 Apr

This week we have:

Purple sprouting broccoli
It’s broccoli! It’s purple! What’s not to love? We grew both purple and white sprouting broccoli a few years ago, and for a couple of months we had a never ending supply of home grown broccoli. You would think we’d be sick of it but no, it was glorious.

A big bag of parsley
From time to time I get a surprise herb in the veg box. If it’s something I use a lot or can use a lot of in one go (like basil) that’s great, but parsley… Seriously? I use it but I can’t recall a time when I’ve ever needed 50g of it. I’ll either use the whole lot to make parsley pesto, which I’ve never tried before but like the sound of, or this week it will be parsley in everything.

Fava beans
The veg box company are trying to promote fava beans at the moment. Apparently farmers (especially organic ones) grow them between crops to improve the soil, but because nobody in this country eats them they have to export the beans to the middle east. I’m a huge fan of beans and lentils so I am very happy to try them. They look like large lentils, similar to yellow split peas or chana dal, and that’s exactly how I’m going to cook them. I’m going to make a lovely lentil curry and serve it poured all over some rice and the broccoli. Lush.

Also received this week: onions, carrots, potatoes, two tiny red cabbages, a slightly moudly swede (yes, I have complained), mixed salad leaves, oranges, pears, bananas.

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