Let’s roooollllllll

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This is how I roooolllllllllll.

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Or something like that! I roll with rolls for dessert and for breakfast, because I am all about the treats that do double duty. These are appropriately autumnal with pumpkin and warming spices and such, and glazed pecans just sort of scream HOLIDAY TIME!!!! to me. Do you hear that, or is it just me? … don’t answer that.

Anyway, moving on. Cinnamon rolls! A winner all around, especially when there is some kind of glaze or frosting involved (which is absolutely necessary…there is no question).

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These happen to be paleo, grain free, gluten free, dairy free, and refined sugar free (everything EXCEPT taste free), so if that’s how you roll (ha. pun intended), these are for you!

Let’s see, what else is new…

More drawing!

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More photography fun:

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Succulents! Why not.

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I don’t have much anecdotal humor for you today, so you’ll just have to content yourself with some cinnamon rolls. I highly recommend making them to be eaten for dessert… and then for breakfast! You won’t be sorry, promise.

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Grain Free Pumpkin Cinnamon Rolls with Maple Coconut Glaze and Maple Pecans

These aren’t overwhelmingly pumpkin-y, more towards the cinnamon side, but are delicious regardless. Grain free, paleo, refined sugar free, and dairy free. Roll dough adapted from Eat Something Delicious, here! Yield: 1 8″ skillet-worth of rolls; I got about 8 large rolls.

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For the dough:

  • 2 c tapioca starch
  • 1 c almond flour
  • 1.5 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3 eggs*
  • 2 tbsp coconut milk*
  • 1 tsp vanilla extract
  • 1 tbsp coconut sugar

*the eggs I used were small, so I needed a few tbsp of coconut milk to bring it together — you may not need this if your eggs are larger

For the filling (This makes extra; use it to top the rolls or eat separately!)

  • 1/2 c pumpkin puree
  • 1 tbsp maple syrup
  • 1/6 c coconut sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1 heaping tbsp almond butter

For the glaze:

  • 1/4 c coconut butter, melted
  • 2 tbsp maple syrup
  • 1 runneth-over tsp vanilla
  • pinch of sea salt

For the pecans (these are great to make ahead and store for when you need them):

  • 1 c pecans, roughly chopped
  • 1/4 c maple syrup
  • pinch of sea salt

If making the pecans ahead, do that now!

Heat a large sauce pan over medium heat. Once hot, add maple — it will foam a bit when it hits the pan. Add in pecans and sea salt, stirring to combine. Keep stirring and cooking for about 3-5 more minutes, until the maple has caramelized. Line a baking sheet with parchment for easy clean up and pour the pecans out, breaking up any large chunks. Let cool completely before storing in an airtight jar.

Preheat the oven to 350, and grease an 8″ cast iron skillet, or other pan of choice. I sprinkled the bottom with a little extra coconut sugar, just for fun.

For the dough: stir together tapioca starch, almond flour, baking powder, salt, and coconut sugar. Make a well in the center and add the eggs and vanilla. Use a fork to combine until you get lots of little pieces, then get in there with your hands and knead until the dough comes together (add coconut milk here if needed; by the tsp and just until the dough comes together to avoid sticky dough). The dough should come together nicely and be stiff enough to roll out; if it’s too sticky, add a bit more starch. Flour a clean work surface and a rolling pin (or do like I did and roll out between parchment paper), and roll the dough out into a rectangle, about 1/4″ thick.

In a small bowl, make the filling: stir together pumpkin, maple, coconut sugar, vanilla, cinnamon, nutmeg, allspice, and almond butter until smooth. Spread the filling onto the rolled out dough, leaving about a 1/2″ clear on the edge furthest from you (there will be leftover filling!). Roll up the dough starting on the long side (I always try to cram as much filling in there as possible and end up with it going everywhere, so you do you!). Once the log is rolled up neatly-ish, slice it into rolls. I like to start in the middle and slice outwards to get the most even slices. Place the rolls into the skillet, so that their sides are just touching. Bake for 20-30 minutes — sorry for the range; mine stayed in much closer to 30 so that the centers of the rolls that were touching would be done all the way through — the rolls should be firm to the touch and not goopy in the spaces between them.

Remove from the oven and let cool. Make the glaze while the rolls are cooling: stir together warmed/melted coconut butter (it’s solid at room temp), maple, vanilla, and sea salt together until smooth. Alternatively, store it in a jar and dance around to mix it up. It’s way more fun, I guarantee.

If you want a true glaze and less of a frosting, pour the melted coconut butter mix over the rolls and eat immediately. Let cool to room temp or overnight if you’d rather have a consistency closer to frosting. Either is delicious!

Before serving, drizzle glaze over the rolls and top with a few pecans for decorative shenanigans. Serve with more glaze, more pecans, and vanilla ice cream because you’d be missing out otherwise, and we can’t have that!

Leftovers keep well covered on the counter overnight; in the fridge for longer storage.

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Really delicious half-eaten pumpkin loaf

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The first of the pumpkin loaves! I made one other pumpkin thing but this is more specifically FALL BAKING status. Because it’s suddenly freezing here and I’ve begun wondering how I survived in Oregon and also, where have all my warm clothes and layers gone?! I think I purged them from my wardrobe in a fit of frustration…. and now it’s become tank top, sweatshirt, scarf, fleece. Which is working tolerably well but… clearly I need help in the wardrobe department. Probably because whenever I try to buy sensible things I end up with boots and scarves and jewelry and don’t judge me, I know you have your weaknesses too, I see you over there on Etsy and Modcloth and Pinterest… oh wait, just me?!

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Also ps. Sorry for the slight awkwardness of the photos. I ate a bunch of the loaf before I realized it was good enough to share…. so you get half eaten loaf. I know that is sooooo appealing.

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On another semi unrelated note, I only have one more round of midterms and then it’s Thanksgiving! THANK GOODNESS. I have never been so grateful for the end of midterms in my life. Three rounds, so gross. I can’t really believe that I’m already only 3 weeks away from the end of the quarter. Can someone explain how that happened?! Mind blown. I have a feeling opera and jazzercise will get me through the last three weeks of medstats. And that will be my last three weeks of medstats EVER because obviously I am never doing that again.

I’ve been drawing again as a break from the madness:

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Jessie says hello, with drool:

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SO! Baking = coping mechanism. Let’s do this.

This bread is lightly sweet but so very fall-y and pumpkin-y and satisfying and delicious. I like the walnuts in there for texture but if that’s not your thing, chocolate would be just as good. It’s also stuffed full of beta carotene antioxidants, which is just generally fab.

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Quinoa Flour Pumpkin Carrot Bread

Vegan, refined sugar free, whole grain, can be gluten free! Friendly for IBS too since it has lots of great soluble fiber. Just in case you’re blessed with that sort of fun thing… it also might be fodmap friendly, depending on your fodmap tolerance; it was totes fine for me but it depends on you and your bod!

Yield: 1 loaf

  • 1 c quinoa flour, toasted*
  • 2/3 c whole spelt flour**
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • heaping 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 c pure pumpkin puree
  • 1/3 c pure maple syrup
  • 1/4 c coconut oil, melted
  • 1/4 c unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed + 3 tbsp water; let sit for 5 minutes
  • 2 large carrots, grated
  • 1/4 c walnuts, chopped

*toasting gets rid of the natural bitterness — I do it in a skillet over medium heat, stirring occasionally, for about five minutes or until the flour smells toasty

** Replace with more quinoa flour for gluten free!

Preheat the oven to 350, and lightly grease a standard loaf pan with coconut oil or your greasing thingy of choice.

In a large bowl, whisk together toasted quinoa flour, spelt flour, baking soda and powder, sea salt, cinnamon, ginger, and nutmeg. In a smaller bowl, whisk or stir or whatever with your fave implement the pumpkin puree, maple, coconut oil, applesauce, vanilla, and gelled flax egg. Toss this whole bucket of delicious into your dry ingredients, and stir until combined. Add in carrots and walnuts about halfway and stir until the dry mix is incorporated. The batter will be pretty thick – spread it into your prepared loaf pan, and bake for 40-50 minutes, or until a tester comes out clean. I had my timer set for 46 minutes, but my loaf came out perfectly at 42 — I started smelling it baking, and I don’t trust my super hot and uneven oven, so I tested it and it was actually perfect, so out it came. Let cool for about 10 minutes in the pan, then turn out onto a rack to cool completely.

Leftovers store best wrapped in foil in the fridge.

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My brain is sore from too much grad school

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How is it almost November? Can someone explain this madness to me? I mean, first of all it’s still kind of hot (summer, you can bugger off now… you have officially overstayed your welcome) but also, where did September and October go?! I want them back please.

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And I know the term compost cookies is probably unappealing, but it’s always made me laugh. I suppose you could call these ‘pantry cookies’ but isn’t compost more fun?? Besides… these are hippie enough that the stuff going into them is stuff that usually lurks in the fridge or fruit basket, and therefore is more like… compost! Obviously.

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These cookies get a little crisp on the outside while staying cakey and delicious on the inside. If you want a chewy pumpkin cookie, these aren’t it… but they ARE quite tasty. They store well in the fridge and make for a fast breakfast or a good snack. AND they’re full of healthy fats and good fiber, plus antioxidants. No refined sugar, can be gluten free… the options are endless. Don’t like walnuts? Use something else. Hate sunbutter? Use almond or peanut— These are extremely forgiving cookies.

They’re also super fast to whip together, no muss no fuss. I made them on a lunch break between classes because I desperately needed a brain break — I can only cram facts and knowledge into my brain in concentrated intervals for so long before I start glazing over. Case in point:

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Sometimes, you have to take a break from taking lecture notes for your own sanity.

Making cookies like this reminds me of undergrad when I would run home and make lunch and a batch of cookies in the hour I had between class and work. If that isn’t time management, I don’t know what is.

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Also, I really need to study right now but I am sleepy and brainsore (that’s a thing) and I just want to cuddle on the couch with my novel and a cookie and a nap. But.. le sigh. That is currently impossible because stats and the billion other things I have to do are calling my name and I really should get on that. But at least I shared cookies, so that if your Sunday is less nuts than mine, you can make something delicious out of your fridge compost. Happy almost November! Enjoy your pumpkin goodness.

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Pumpkin Banana Compost Cookies

Vegan, low FODMAP and IBS friendly, gluten free option (just switch the spelt flour for a gf flour of your choice), refined sugar free. And delicious! A Wait are those Cookies original. Yield: 12 cookies.

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  • heaping 1/2 c pumpkin puree
  • 1 ripe banana, mashed
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1 tbsp sunbutter (mine is unsalted)*
  • 1 tbsp almond butter (mine is unsalted)*
  • 1 tbsp unsweetened hemp milk
  • 2 c rolled oats (gf if desired)
  • 3 tbsp spelt flour
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • ~1/4 c chopped raw walnuts and dark chocolate

*alternatively, you can use 2 tbsp of the same nut butter; I just wanted a little variety

Preheat the oven to 350, and line a baking sheet with parchment paper (or 2, if your oven is stupid tiny like mine and normal cookie sheets don’t fit. Rude. Bring on the quarter sheet pans).

This is pretty much as easy as it gets. Bust out a bowl. Mash up the banana with a fork, then stir in pumpkin puree, vanilla extract, maple, sunbutter, almond butter, and hemp milk. In the same bowl, because we’re making cookies on our lunch break between classes today and this needs to be fast, toss in oats, spelt flour, salt, baking soda, cinnamon, nutmeg, and ginger. Stir to combine. Stir in chopped walnuts and chocolate. Make sure the whole thing is nicely mixed, then drop lazy spoonfuls onto your prepared cookie sheet (all 12 should fit onto a standard cookie sheet no problem; these don’t spread). Bake for 15-16 minutes, until the top is lightly browned and mostly firm to the touch. Let cool on the pan for a minute before moving, then move to a rack to cool completely. Store leftovers in a plastic container in the fridge (glass will make them go soft).

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Squash Wrestling Champ

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You don’t even want to know my struggles yesterday involving a kabocha squash.

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Well…

Maybe you do. They’re kind of funny.

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Let me just preface this with a simple suggestion. Don’t ever ever ever go to jazzercise on circuit day and then expect to be able to wrestle open a kabocha squash for roasting purposes an hour later. Just don’t. It will end badly, with the knife stuck in the squash and your arms aching. Also that weird spot where your arm meets your body?? You know, not your armpit but in front of it?? Yeah. That is impossibly sore too, which means picking up squashes and putting them in the oven (as well as taking the heavy bottom of the food processor down from the ridiculous high place that it’s stored in), not to mention cutting them open, rather difficult. I FINALLY got that squash cut in half (a little unevenly but don’t you judge me) after quite the struggle. We’re talking two hands on the knife, full body weight bearing down on the stupid thing trying to make things happen. Safely, naturally. Those squash don’t give up easily, let me tell you…

I think I might actually be sore-er today due to squash wrestling yesterday. For reals.

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Also I made so many things yesterday!! Day off + too much studying+ in between forcing myself to study + fall + pumpkin = bopping around in the kitchen all day! Which I love. Hello, kale chips out of the dehydrator, roasted and curried kabocha squash soup, and gluten free, vegan, date sweetened pumpkin cookies!!

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Aside from all that, I have some other pretty pictures of stuff [food. obvs]:

Darling skillet brownie for two! Paleo, gluten free, vegan. From this:

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To this!! Oops.

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And cranberries! Hi Fall, I love you. IMG_1336

This soup is delicious. And I love kabocha squash (minus the difficulties of getting them open) for their bright orange color and sweet flavor. I actually like them better than butternut—there’s something about the flavor of the kabochas that is richer, or more caramelized? Anyway. They’re easy to roast—toss them in the oven (halved) on a lightly greased baking sheet for about 45 minutes, until they can be pierced with a  fork easily. Take them out, flip them over and let them cool off… then scoop all that pureed goodness out and toss it in some soup. Or something. Like this:

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Roasted and Curried Kabocha Squash Soup

Yield: a vat. I used this recipe from My Darling Vegan, but obviously used a roasted kabocha squash instead of pumpkin. I reduced the garlic to 1 clove but went heavy handed on the cumin and curry powder, and I blended in all of the cashew creme instead of saving some for topping. Delicious all around, I wouldn’t change a thing!

And then obviously you need some beta carotene to go with your beta carotene… and some cookies to follow up that soup sooooo…..

THESE happened. Obviously.

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Date Sweetened Pumpkin Cookies

Vegan, gluten free, and refined sugar free! These cookies are soft, but not cakey. They’re oaty, pumpkiny and spicy—everything you want in a fall cookie. I made 3/4 of the recipe (don’t even ask) for a yield of 22. Recipe adapted from Tasty Yummies, here! They do tend to soften as they sit, so I like to store mine in the fridge in an airtight container.

  • 1 c pitted dates, soaked in near-boiling water for at least 10 minutes
  • 1 flax egg (1 tbsp ground flaxseed+ 3 tbsp water)
  • 1.5 c almond flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • heaping 1/4 tsp fine sea salt
  • heaping tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 c avocado oil
  • scant 1 c pure pumpkin puree
  • 1 tsp vanilla
  • 1.5 c rolled oats
  • 1/4 c extra dark chocolate chips

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Preheat the oven to 350, and line a baking sheet or two with parchment paper.

In a food processor, make date paste out of your soaking dates. Chuck em all in there with a little bit of water and whizz whizz whizz until it’s mostly smooth. This isn’t an exact science and I love chunks of dates in my cookies so I don’t go crazy trying to get it to smooth out. Set aside. Make your flax egg by combining flax and water in a small bowl, and set that aside as well.

In a large bowl, whisk together almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a slightly smaller bowl, whisk together oil, pumpkin, vanilla and gelled flax egg. Stir wet into dry, add in oats and chocolate chips, and stir until combined. Drop by large tablespoons onto the prepared baking sheet, flattening them slightly and rounding the edges if you like perfect looking cookies (I usually opt for the rustic variety). Bake for 18-20 minutes, until the tops are lightly browned and slightly firm. Let cookies cool on the cookie sheet for at least 3-4 minutes before moving them (they’re soft, be careful!). Let cool completely on a cooling rack and store in an airtight container in the fridge.

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Lemon+curd=heaven, Just sayin’ (even though this post is actually about chickpeas)

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I’d like to announce two things.

One. I very nearly almost just fell off my balance ball that I’m currently sitting on. As in, I got up and when I tried to sit down again it had rolled away. Luckily, since I am of superior intelligence (no comments please), I outwitted it and somehow managed to land back on the rolly round thing. HA.

Two. I think I ate my weight in lemon curd today. Ugh those scones are just SO GOOD and then the lemon curd is just SO GOOD ALSO and I just.can’t.stop. I mean, it would be such a shame to waste any, right??! Right. Lemon+curd=heaven. Just sayin.

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And three. Even though I only said two, too bad. Aerial yoga! It’s fun!! Just hangin’ out on a casual Tuesday night.

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But also.

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Chickpeas! Or alternatively garbanzo beans. Or whatever. Regardless, they’re delicious. And a hefty source of protein and fiber. Nothing to quibble over here, they’re clearly good for you. I’m absurdly obsessed with this lunch. Varying my diet? Ha. As if. I feel like I’ve eaten this for lunch the last several days in a row. Minus today, of course, when apparently I ate scones and lemon curd for lunch (reference above picture if you were at all confused about my devotion to anything that combines the words lemon and curd in the same sentence).

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But anyway. This makes a fab lunch or dinner, and can be thrown together in less time than it takes to actually eat it, which in my book is a plus when I return from yoga and needfoodnow. Also, this is one of those fabby dishes where you take whatever is lurking in your fridge, and voila, lunch! Love that. Almost as much as I love lemon curd and very nearly but not really falling off my balance ball.

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Chickpea Vegetable Sauté in Pumpkin Mustard Sauce

This recipe comes from my grey matter, and the depths of my fridge. Serves one, unless you mega increase ingredients. This is how I usually make it, with preferred ingredients, but feel free to substitute in whatever you have lurking about. Gluten free, dairy free, vegan, high protein, high fiber.

  • 1 stalk celery, chopped
  • 1/2 a zucchini, chopped
  • 4-5 button mushrooms, chopped
  • 2 good handfuls of greens (mine are usually chard+spinach+kale, or arugula)
  • a good glug of extra-virgin olive oil
  • 1/3 c chickpeas, if canned–drained and rinsed
  • 2 healthy spoonfuls of pumpkin puree
  • salt and pepper to taste
  • a few squirts of stoneground mustard, to taste
  • sliced avocado for topping
  • chopped nuts for topping (I like cashews+walnuts)

Heat the glug of olive oil in a skillet over medium heat. Toss in celery, zucchini, mushrooms, and greens, and sauté them for a few minutes until the veggies begin to soften. Add chickpeas, pumpkin, and salt and pepper, and let cook until everything is heated through. Pour out in to a bowl, and stir in mustard. Top with avocado and chopped nuts! Diced cucumber is also good as a topper if you happen to have that around.

This makes great leftovers too, I’ve taken it for a work lunch more times than I can count.

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Blah blah cookies blah blah blah

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Disclaimer: I actually made these forever ago and was holding out on you.

No, not really forever… just last week and I’ve been busy busy so sorry sorry but here they are. And also I have this really fab lunch I’m currently eating and will share that next. I’m just SO nice, aren’t I?! Actually kind of wishing I had some of that lunch left, because sadly it’s gone and it was delicious and chickpeas are my new favorite thing! Not really new.. at all… but in this combination they’re amazing and delicious and why are they gone??

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Also, my cats are adorable. Their adorableness never ceases to amaze me, which is why I apparently have so many cat photos. Here’s one more just because it’s my blog so if I can show you cats if I want to! Muahaha.

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ANYway. Cookies.

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These are pumpkin! Kind of like pumpkin pie consistency when they’ve hung out in the fridge for a bit. Happily nutritious too, since they’re grain free, gluten free, and vegan. AND refined sugar free! Wheee! If you like them with a slightly crunchier top, I recommend eating them after they’ve cooled slightly; otherwise, store them in the fridge for a soft, dense consistency. They’re delicious either way though, so do yourself a favor ;)

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Grain Free Pumpkin Chocolate Chip Cookies

Recipe gratefully borrowed and only a teeny bit adapted from cHow Divine, here! Yield: 14. Grain free, gluten free, refined sugar free, vegan. High in antioxidants, healthy fats, and beta carotene.

  • 2.5 c almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1 tsp pumpkin pie spice (I make my own)
  • 1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
  • 1/4 c grade B organic maple syrup
  • 1/2 c pure pumpkin puree
  • 2 tbsp coconut oil (I used refined), melted
  • 1 tsp vanilla extract
  • 1/3 c extra dark chocolate chips

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Preheat the oven to 350, and line a baking sheet with parchment paper. Combine flaxseed and water and let that sit aside to gelatinize whilst you’re doing everything else..

In a smallish bowl, whisk together almond flour, baking soda, pie spice, and sea salt. In a larger bowl, (using a mixer or your incredibly large biceps—I opted for biceps since I was too lazy to wash the mixer) beat together maple syrup, pumpkin puree, melted coconut oil, and vanilla extract. Add dry into wet ingredients, toss in flax egg, and stir to combine. Fold in chocolate chips.

Drop by the tablespoon-sized ball on the prepared cookie sheet, and flatten slightly (they won’t flatten as they bake). Bake for 15-17 minutes, until the cookies are lightly golden and mostly firm to the touch. Let cool on the baking sheet, then remove to a cooling rack to cool completely (they’re a little delicate, be careful!).

I store my leftovers in the fridge–the texture gets a teeny bit softer but I think more delicious.

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In a nutshell, pulling your oblique is awkward but quiche is awesome

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Oi.

Where did November go?! All of sudden it was Thanksgiving and now it’s December. Sorry I’m not sorry I’ve been unashamedly listening to Christmas music! Muahahha. I restrained myself until the last day of November, but hey. Thanksgiving was so late this year I felt like it was acceptable. And I somehow managed to watch Love Actually three times before it was even December. Whoops.

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But I’m actually really okay with it being December because now I have an actual excuse to bake cookies all. the. time. And to be stupidly festive. Holidays are fun! And they involve eating, which is even more fun. And butter. And we all know that butter = heaven. Which is why when I made vegan, gluten free pumpkin beer bread for Thanksgiving, I ate it with a large amount of gloriously nonvegan butter. I’m a walking contradiction… if someone needed a quick little slogan to sum me up (besides lentils, organical, and hippie granola), I suppose it would be that: Vegan pumpkin bread with REAL BUTTER. Yep. That’s me, in a nutshell.

In other random news, I pulled an oblique. It’s awkward and bizarrely uncomfortable. A word of advice… try to avoid pulling your obliques.

But anyway. Back to food, because I know that’s why you’re all here, invisible internet friends…

The tortilla pizza has been sort of resurrected! But in a completely different form. So really not a pizza at all… but it involved a tortilla going into the oven so naturally I associated it with the tortilla pizza of earlier postings. But really this is completely different…. it’s a quiche! IN a tortilla. No mussing about with crusts for me when I’m hungry and want food NOW! And this is fun because you can chuck in any lurking leftovers from your fridge.

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yes, that’s ketchup. Sorry I’m not sorry. Don’t worry, it’s organic…

Tortilla Quiche

Recipe idea gratefully borrowed from Kylie over at Imma Eat That, here! Serves 1, I ate half of mine for lunch and half for dinner. Can be gluten free, depending on your tortilla of choice.

  • 1 tortilla (mine are always whole wheat)
  • 1 whole egg
  • 1 egg white
  • 3-4 mushrooms, chopped
  • 2 c raw spinach, roughly chopped
  • 1/2 a bell pepper, diced
  • 1/3 c pumpkin puree
  • 1/3 c black beans
  • 1/8 c nutritional yeast (optional)
  • salt and pepper, to taste
  • olive oil for sautéing
  • salsa+avo to serve (optional, but… really?!)

Preheat oven to 375.

In a skillet, saute mushrooms, spinach, and bell pepper until soft. In a smaller bowl, whisk together egg, egg white, pumpkin puree, and black beans. Add salt, pepper, and nutritional yeast (if using). Press a tortilla into your pan of choice (I used a 6″ cake pan for a thick quiche), toss in about 1/2 your veggies, followed by 1/2 the eggy mixture, and then the other half of veggies and other half of eggyness. I sprinkled a bit of extra nutritional yeast on the top of it all, mostly because I like sprinkling things…

Pop it into the oven and bake until the egg is set, about 25-30 minutes, depending on the thickness of your quiche. My tortilla was small enough that I wanted a smaller pan, but if you bake it in a larger one, be sure to check it around 20 minutes. Let cool briefly before slicing and serving (preferably with salsa and avo or guac if you’re lucky).

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