For me, January was full of changes. Paving the road for the year ahead. Deciding where to place my focus, what direction to take and how to fill my energetic plate. Some of that took the form of decluttering... closets, cupboards, drawers... making space for the new.
Last weekend I spent an entire day at a Vision and Intentions Day Workshop. This is the second year that I took a whole day in January to get clear about when I wanted to attract. I find this so useful. It helps me decide what is important, what I want and what to focus on.
After making space with all my 'letting go', I don't want to just let any old thing in to re-clutter my space. I want to make sure that I'm only inviting in those things that fit with my vision for the year.
One of the things that I have decided to focus on more this year is self care. As a business owner, there is always something to do and rarely does everything get done. So one of the things that has been neglected is 'me time'. In my vision board, I put self care front and centre. To me that means more yoga classes, more down time, taking time for meal preparation, and spending time with the people I love.
Not surprisingly, food is very important to me. Most of my meals are prepared at home. And I love to try new recipes. Brunch is one of my favourite things. One day a week it's nice to be able to take my time in the morning and eat something a little more special for breakfast than my usual oatmeal.
So I have decided that February is all about the BRUNCH!! Bout the brunch. No trouble.
The first recipe that I have for you is Broccoli Quiche. Excluding cooking time, it only takes about 15-20 minutes to pull this together. You can make it the day before and just warm it up in the morning.
Quiche doesn't have to be just for brunch though. This makes a great lunch or dinner with a nice side salad. I served a variation of it for dinner last night with a massaged kale salad with pink grapefruit, toasted pine nuts and an orange vinaigrette.
1 9 inch vegan pie crust
1 Tbsp. olive oil or vegetable broth for sautéing
1 yellow onion, minced
3 cloves of garlic, minced
1/2 tsp. dried thyme
3 cups of broccoli florets chopped into small pieces
1 tsp. salt
pepper to taste
1 pound firm organic tofu, drained
1/2 package Zengarry Garlic and Fine Herbs Cashew Cheese
1 tsp. dijon mustard
1/2 tsp. turmeric
Preheat the oven to 350 degrees. Once preheated poke the pie crust with a fork a few times and cook for 10 minutes.
In a large frying pan sauté onion and garlic in olive oil or veggie broth over medium heat until onion is translucent. Add broccoli, thyme, salt and pepper and continue to cook another 5 minutes or so until broccoli has softened.
In a food processor crumble the tofu and pulse until all the large pieces are gone. Add Zengarry Garlic and Fine Herbs Cashew Cheese, mustard and turmeric and process until smooth. Add about half of the onion and broccoli mixture to the food processor and process until combined, but not completely mushed. You want to leave it a bit chunky.
Scrape the tofu mixture into a large bowl, add the remaining broccoli and onion mixture and mix until well combined.
Scoop the tofu mixture into the partially cooked pie shell and smooth the top. Decorate with cherry tomato halves or a sprinkling of paprika. Bake at 350 degrees for 40 minutes. Allow it to cool for about 15 minutes before slicing.
Replace the broccoli with mushrooms, spinach and artichokes and the thyme with red chill flakes for a spinach, artichoke dip quiche.
Replace the Garlic and Fine Herbs Cashew Cheese with Sun Dried Tomato and Basil Cashew Cheese.
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