Eggless Asparagus Quiche

It finally rained – in two ways.
Thankfully the ground is now moist, our tomatoes will grow and the grass might turn away from it’s current shade of tan. Yay!
Yet, unfortunately, during our trip to the farmer’s market yesterday, we were informed that the asparagus must be left to shoot up into it’s destined willowy trees, bringing an end to our supply for the season.
Asparagus is one of my favourite summer vegetables, so I’ll be sure to freeze what I can. The rest inevitably became lunch for today in this vegan version of a classic, light meal.


1 Package, Firm Silken Tofu
2 Tablespoons Arrowroot Powder
1/2 teaspoon Turmeric Powder
1 Tablespoon Nutritional Yeast Flakes
1 1/2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Thyme, dried (or a good sprig of fresh, chopped)
1/2 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
Zest of 1/2 Lemon (about 1 Tbsp)

1 Pre-made Pastry Shell, Tenderflake (I know, not me, but they’re such a time saver.)

Preheat the oven to 400ºF.
Bake the pastry shell for about 10 – 15 minutes or until the crust is firm and light golden. Set it aside to cool. Reduce the oven temperature to 350º.
Snap the ends and blanch the asparagus in boiling water for about 2 – 3 minutes or until bright green. Rinse in cold water, then trim tips to 3″ and reserve. Trim the ends to 1/2″ pieces.
Drain the tofu and add it to the bowl of a food processor. Blend it to a smooth consistency.
Add the nutritional yeast flakes, salt, pepper and spices, mixing well to incorporate everything.
With the motor running, sprinkle the arrowroot powder through the feed tube, combining well but not over mixing.
Finish with the lemon zest and stir in the 1/2″ asparagus pieces.
Pour the mixture into the prepared pastry shell and top with the reserved asparagus tips.
Bake uncovered at 350º until set, about 20 -25 minutes.

Great warm or chilled.
Serve with a salad.

Quinoa – My Attempt At a “Hearty Hippie Meal”.

Quinoa has been blasted into my vocabulary lately.
I’d tried it in the past, or so I’d thought since either my taste buds have changed or it wasn’t really quinoa I’m remembering.
This stuff is good. I have to say it’s a pretty good addiction to have as quinoa has the highest levels of protein of any other grain plus, it’s delicious, chewy, a bit nutty – it’s like the caviar of the vegan world.


1 Cup Quinoa
2 Cups Filtered Water
1/2 teaspoon Salt
2 Tablespoons Olive Oil
1 Cup Garbanzo Beans
1/3 Cup Red Onion, Chopped)
3- 4 Cloves Garlic, minced (1 Tablespoon)
1 Cup Fresh Asparagus
1/2 Ear of Corn, cob removed


1 Tablespoon White Miso
1/2 teaspoon Ginger, minced
1 Clove of Garlic, minced
1 Tablespoon Scallions, finely minced
1/3 Cup Filtered Water

Place the quinoa into a mesh colander, submerge and agitate it for 3 minutes to be sure it is rinsed very well. Drain.
In a sauce pan, add the water, quinoa and salt. Once the water begins boiling, reduce the heat to simmer, cover and cook the quinoa for 7 – 10 minutes, or until the water has absorbed. Stir and fluff the quinoa with a fork.
While the quinoa is cooking, cut the corn from the cob; snap and trim the asparagus to 1″ lengths.
Heat the oil in a large sauté pan.
Drain and rinse the beans. Add them to the oil to brown slightly.
Add the onion and garlic to soften.
Add the asparagus and corn kernels. Sauté until the asparagus is just tender.
Combine the ingredients for the dressing and whisk until smooth.
Set aside.
Mix the vegetables and beans with the quinoa.
Drizzle over the dressing.
Garnish with hemp, sunflower, or toasted pumpkin seeds if desired.

Should serve 4… unless you’re super hungry.

Veggie Burgers

The classic scenario:

It’s the little man’s birthday and the festivities are upon us… that and it’s summer!

Both sets of parents are naturally in attendance. First says yes to meat the other, no way and we only have one barbque.

The solution? Fire it up and make a big salad or two with something everyone will enjoy.

There are probably a million veggie burgers out there (give or take a few). Some are dry, inedible, filled with corn and kibble while others are great. Unfortunately many of the tasty ones contain dairy in some form or another if you read the label closely enough.

This recipe is strictly about flavour and satisfaction.

Find the corn, on-the-cob at one of your next backyard gatherings, not in the burger…


3 Portobello Mushrooms
1 Medium Onion
2 Tablespoon Olive Oil
1 teaspoon Margarine
1 Package Firm Tofu -Drained and Crumbled
1 1/4 Cups Textured Soy Protein
2 Tablespoons Nutritional Yeast,
1/4C Soy Sauce
1 Tablespoon Balsamic Vinegar
1/2 teaspoon Dried Rosemary (crushed with your fingers)
1/2 teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Dried Thyme
¼ teaspoon pepper
¼ teaspoon salt


Heat the oil in large pan. Mince onion and sauté until soft. About 3 minutes.
Dice and add the mushrooms.
Add margarine, 1 T vinegar, and spices. Continue cooking until the mushrooms are tender and cooked through.
Remove from the heat and cool slightly.

To a large bowl add the tofu and mushroom mixture, combining well.
Add the nutritional yeast, textured soy protein and soy sauce, mix well.
Add the flour in batches to combine.
In 1/2C measures of the mixture, shape into six 1/2″ thick (1 cm) pattties and lay them on a parchment lined cookie sheet.
(These will fit a good sized, real bun.)

Freeze the burgers for 30 minutes to 1 hour. Preheat the barbecue to medium. Grill, turning occasionally, about 5 minutes per side.

Serve on whole grain buns or grilled bread with your choice of toppings and condiments like Roasted Red Pepper Relish.