ALMOND MEAL QUICHE WITH SWEET POTATOES, MUSHROOMS + GREENS

There is a recipe for a vegan mushroom tartlet in our first book that I can’t say I make often. How’s that for salesmanship? We used a tofu base for the filling and have this amazing almond meal crust that makes the meal friendly for people with dietary restrictions. I always dream about that crust, tender almond meal with just enough rosemary, so I turned it into a larger quiche-type recipe that fits a little more fluidly into our everyday. Because my kids wake up way too early, they are moody in the morning and seemingly hungry instantly, having things ready saves me from the whining and frustration that I can’t make food appear immediately. Hard boiled eggs, cut fruit, healthy muffins or grainy pancakes that I’ve made in advance help me throw things on their plates quickly so I can enjoy my coffee while it’s still warm. It also makes the moments when I spend time on something with a few more steps, that much more special. Sure, this recipe has a few steps and a couple dirty pans, but once it’s made, it’s truly an all day meal option that feels special. You could really go all sorts of ways with the vegetables in the filling - maybe some asparagus or slow roasted tomatoes with a saltier cheese. 

Here, I am making the crust in the pan, cooling it completely, then moving forward with the filling from there. You’ll want to use a cast-iron or other oven-proof pan (pictured is a greenpan non-stick which is also oven-proof). A traditional pie pan will be great too!

Almond Meal Quiche with Sweet Potatoes, Mushrooms + Greens
Serves 6 / One 12” skillet

For the crust

2 cups almond meal
4 Tbsp. coconut oil or butter
2 Tbsp. fresh rosemary leaves
salt and pepper

For the filling
2 tsp. extra virgin olive oil
8 oz. mushrooms, cleaned and sliced
1 small shallot
5 ounces baby spinach
1 cup leftover roasted sweet potatoes
5 eggs
1/3 cup heavy cream or plain, non-dairy creamer
dash of cayenne
1/2 tsp. each sea salt and pepper
4 oz soft goats cheese
fresh parsley, for garnish

Preheat the oven to 350’.

In a bowl or food processor, combine the almond meal, coconut oil and rosemary, salt and pepper and pulse to combine. The mixture should looks damp. Press it down in an even layer on the bottom of the skillet and up the sides as well as you can. Damp hands helps. Bake for 15 minutes or until it smells a little toasty. Remove to cool completely.

In another skillet, warm the oil. Saute the mushrooms with a pinch of salt and pepper until they begin to brown. Add the shallot, and saute another minute. Add the spinach, turn off the heat and the residual heat will wilt it down. Stir in your roasted sweet potatoes.

Whisk the eggs, cream, cayenne and salt and pepper together very well. get some air up in there. Tip the vegetables into the prepared crust, then the egg mixture over the top. Sprinkle the goat cheese all over the top. Bake 20 minutes until the center is set. Remove to cool for it to set further. Garnish with fresh parsley.

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FEEDING BABIES: BROCCOLI BALLS

Per request, I am including a recipe for these broccoli balls I've been making for the kids. I love hearing that you guys actually make the things in this series and find it helpful. I know this kind of stuff is for a niche handful of you, but I get a lot of messages for these posts so I hope it's a another tool for getting a few more servings of vegetables into your kids. I think I've mentioned before that neither of my kids are ones to go after a crudite platter, so I have to get creative. Veggie burgers and balls and vegetables packed into frittatas or smoothies are my best bet. Cleo (1) can't use a utensil and Curran (almost 3) prefers not to anyway, so anything I can make hand-held is best for everyone. These nuggets have become my answer to breakfast, lunch, dinner, or in a rush because they have protein, fat, veggies, carbs. Think frittata with extra broccoli. They can be whatever you need them to be. Even if you don't have kids, I still think these are an awesome. 

Broccoli Balls // Makes 20

These are pretty flexible and you can make modifications based on any allergies. Can't have eggs? Add in a small mashed sweet potato and double the panko. No gluten? Sub in some coarse ground oats but you'll need that cheese and egg to help bind them. No dairy? Add a drizzle of olive oil, and grind in a handful of walnuts when you pulse the broccoli so they have some fat in there. They can take a bit of cooked quinoa or rice if you're looking to bulk them up too. 

3 crowns of broccoli (a generous 1 lb. of florets)
2 cloves garlic
sea salt and pepper

3 eggs
1 cup grated cheese (mexican blend, white cheddar, fontina etc.)
2 Tbsp. parmesan cheese
1/2 cup panko breadcrumbs

Cut up the broccoli into large chunks, some stem is ok, and steam it for 2-3 minutes. It should start to turn bright green but still have it's crunch. Let it cool completely. 
Preheat the oven to 400. Line a baking sheet with parchment paper and spray or rub a little olive or coconut oil.
Into a food processor, whiz up the garlic and a few pinches of salt and pepper. Add the cooled broccoli and pulse until it's in rice like pieces. Not pureed, but something small enough to roll into balls. 
In a large mixing bowl, whisk the eggs together. Add the broccoli bits, grated cheese, parmesan and panko and stir to combine. It should loosely stick together. Add a sprinkle of panko if they need more "glue". 
Roll balls with a scant 2 Tbsp. of the mixture. Place them on the lined baking sheet and bake them for 10-12 minutes in the upper third of the oven. They should still be slightly tender when you pull them out. 
Like any reasonable mother would do, I give them to my kids with ketchup because it's a novelty but they really don't need anything. 

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SPICED CAULIFLOWER STEAKS WITH WALNUT SAUCE

More cauliflower! Oops. But I do love it and it didn't cross my mind we had cauliflower on here for the last post as I was thumbing through Laura's new book. I have dozens of recipes bookmarked but I am looking for new veg mains in our rotation lately and this one popped out at me. I was shocked at how short the ingredient list was and how quickly it came together given how beautiful it looked. I'm an easy sell on pretty food. Especially quick, pretty food. Next up is her homemade coconut creamer with dates, a warm balsamic mushroom salad, and a second round of those brownies I made months ago when I first saw the pdf draft of this book.

I've been a long time fan of Laura's, both for her easy going disposition and plant-based food that is magically wholesome, creative, all while still being something you can whip up easily for dinner. I don't always see those things going hand in hand but she is extremely good at what she does. She's responsible for the arugula cashew sauce I've made three times already that goes on pretty much everything. I like vegan food and an ice cream sundae all in the same breath, so a book that doesn't feel lacking is a keeper. You'll have to flip through a copy yourself or better yet, add it to your collection. Clearly forever a First Mess fangirl. Congrats, Laura!

SPICED CAULIFLOWER STEAKS WITH WALNUT SAUCE // Serves 2
Recipe from The First Mess Cookbook by Laura Wright

I am putting Laura's recipe here verbatim. The only thing I did different was up the garlic and lemon a bit and added a pinch of cayenne to the spice blend for heat. Those are personal preferences. The recipe is so concise you can add here to taste. This serves two well after roasting the extra bits of cauliflower. You could easily double it if you have a large enough pan or even do it in shifts and keep the cauliflower warm. 

Walnut Sauce
1/2 cup raw walnut halves, plus a few more for garnish
2 Tbsp. extra virgin olive oil, divided
1 small yellow onion, chopped
1 garlic clove
1/2 cup unsweetened almond milk
2 Tbsp. lemon juice
salt and pepper, to taste

Spice-Crusted Cauliflower
1 medium head of cauliflower
1 tsp. sweet paprika
1 tsp. fresh thyme leaves

fresh chopped parsley, for garnish

Preheat the oven to 350'

Make the walnut sauce: In a large, ovenproof skillet, toast the walnuts over medium heat until fragrant and slightly darkened, about 5 minutes. Transfer the walnuts to a blender. Return the skillet to the stove and heat 1 tsp. of the olive oil. Add the onions and garlic. Saute until edges of the onion soften, about 2 minutes. Scrape the onions and garlic into the blender. Add the almond milk, lemon juice and generous pinches of salt and pepper and whiz on high until you have a creamy sauce. Keep warm while you prepare the cauliflower. 
Cut two 1" thick "steaks" from the center of the cauliflower (you'll loose pieces on the sides that don't stay intact but just roast those up in an oil and spice mixture and enjoy them on the side). You should have a nice cross section of the vegetable that holds together. Moisten the steaks with water and season both sides with the paprika, thyme, salt and pepper. 
Heat the remaining olive oil in the skillet over medium-high heat. Carefully add the cauliflower steaks and sear until evenly browned on one side, about 3 minutes. Flip the cauliflower over and transfer the skillet to the oven. 
Roast the cauliflower in the oven until the center core or stem section is tender when pierced with a knife, about 20 minutes. 
Serve the cauliflower with warm sauce and garnish with parsley and chopped walnuts

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