Spinach Mushroom Quiche

And Easter Tradition!

1 (9 inch) deep dish pie crust
Butter
1 c. chopped raw onion
small splash balsamic vinegar (for caramelizing, optional)
8 oz. fresh mushrooms (I prefer the Baby Bella's)
8-9 oz pkg. frozen spinach
1 c. shredded Swiss
1 c. shredded cheddar
1/4 c. shredded Parmesan (optional)
4-5 eggs, beaten
splash or two of milk
salt and pepper, to taste

PREP: Preheat oven to 400 degrees. Caramelize onion with touch of butter, a pinch of pepper, & optional splash of balsamic vinegar (just a light touch). Lightly saute sliced mushrooms in butter. (I cut back on the butter use by added a touch of water if needed.) Heat or thaw frozen spinach.

COMBINE caramelized onion, mushrooms, spinach, & cheeses. (OPTIONAL to save some of cheese for top once in the pie shell.) Mix well.

BEAT eggs, season, & add splash of milk.

ADD egg mixture to mushroom mixture. Combine well. Season to taste with salt & pepper.

POUR egg & mushroom mixture into pie crust.

BAKE in 400 degree oven about 35 minutes until brown and bubbly.

Homestyle Vegetarian Breakfast at Home

Sometime it happens that you've been out late with friends and want the smothered type breakfast type foods that you remembered from your meat eating days. It is possible without giving up your veg-friendly ways. I don't to miss those late night, early morning trips to an all night truck stop or other all-night food stop it's way to make yourself at home (plus you get to know excatly what goes into it and exactly what you want). I've been doing it for years, whether after a long night out or just a late night meal at home. My one brother doesn't eat sausage and it became an occasional late night tradition when we were both scavaging the hosue pondering something homie to bite into... without sausage.

White gravy smothers yumminess. For potaotes I use whatever is on hand... hash browns, fried potatoes (either from fresh potaoes, canned or frozen), french fries, tater tots, or whatever you have on hand prepared in skillet, oven, or in a fryer. Start with with two tablespoons of a seasoned flour (I prefer to use a brand called Kentucky Kernel Flour, we almost always have it one hand and use it for coatings and even to base the base for homemade macaroini and cheese as opposed to plain flour). I add a bit of extra seasoning with pepper, a dash of seasoning salt, some parsley, touch of garlic powder, and touch of onion pepper. (Remember, it is all to personal taste.) I melt two tablespoons butter and wisk in the seasoned flour until you've have created a nice base. Add 1 cup of water and whisk until well blended. Season as needed. Let simmer until comes to desired thickness. Cover biscuits or toast and prefered potato food (french fries or hash browns or whatever else) with the gravy. You can serve with a vegetarian sausage like crumble or sausage like patties or links (there are tons of brands out there) and sprinkle with cheese or onion or whatever else you like. It can be served along side eggs (I'm not really an egg fan so I don't, but sometimes my brother does). As with most things you don't have to give up those homestyle meals just because you have give up meat. Yum Yum. (Honestly this is what I fixed about 6:30a when I got home after being out with friends.)

In the Words of Albert Schweitzer: "Think occasionally of the suffering of which you spare yourself the sight."

Chili for Now and Later

As with my typical view about being a vegetarian and eating a diet without flesh does not mean going without. I made a nice pot of chili for dinner (and froze the rest). Sometimes there is just nothing better than a spicy, steamy bowl of chili served over plain cooked pasta (especially like rotini, although any noodle will do inlcuding spagetti).




I sauteed some chopped onion and a clove of garlic in oil and water until everything was translucent and lovely. I added it to a pot with chili beans, kidney beans, and black beans. Then added tomato juice as needed with the chili spicespepper flakes, and hot sauce. Sometimes, I add tomato soup straight out of the can to work as a little bit of thickening, but not necessary. Pretty much whatever looks good to put in it. (I love adding the black beans with the other to add another level.) I let it cook through, then boiled some pasta noodles and drained. So yummy. When everything was ready I made a nice pile of pasta on the bottom of my bowl, sprinkled it with hot sauce and shredded cheese (without the cheese it is meat and dairy free), then toopped with a heaping portion of chili and a sprinkles of cheese. Fabulous and delicious.





Chili night has always been a fairly big night in my house. The table included not only a big pot of chili, but pleanty of fixings; cooked pasta noodles, corn chips, cheese, shreddded lettuce, salsa, hot sauce, hot pepper flakes, chili spices, sugar (my mom and brother prefer to sweeten it a bit), and whatever else looks like an apealing addition. Everyone has their own way and own preferences right down to how spicy it should be and what it chould be served over. I started adding black beans to mine and increasng the overall amount of beans in it (as well as the diced onion) to adapt to no longer including hamburger. I still make a decent amount and then freeze the extras for another day. (I do this alot with things instead of making single sized portions.) It's nice to have on hand when I don't feel like cooking.

As said by Marty Feldman: "I won't eat anything that has intelligent life, but I'd gladly eat a network executive or a politician."

A Night In

Tonight was a little "Guitar Hero," a little air hockey, a few beers, a couple rounds of "Apples to Apples," and the company of a few good friends. We put out some chips, cheese and crackers, and popped some pizza bites in the oven (they make meatless ones). Yet, everyone's minds seems to be on what to do tomorrow night. (I am still hearing crap for chasing those deer away Christmas Eve that my brothers wanted to shoot in the backyard. I couldn't bare to watch them kill something or attempt to kill something right before my eyes out the kitchen window. I feel like an oddity among these hunters.) I am loving that I have leftovers in the freezer to live off when I don't feel like cooking. Hope ya'all are celebrating the dawn of the New Year in your own fabulous way.

Here's a super easy recipe for Homemade Potato Skins (especially if you are looking for some New Year's Eve recipes).

Easy Potato Skins (easy to make vegan using olive oil or soy margarine and soy cheese)
Cooking potatoes
Butter, margarine, or seasoned olive oil
Cheese (or soy cheese)
Other optional toppings such bacon or sausage-like crumbles (ex- Morningstar or Boca), chili, sliced green onion, steamed broccoli, sautéed vegetables, etc.
* Slit or poke washed potatoes with fork or knife. Microwave (or bake) potatoes until soft (10-15 min approx depending on size, amount, etc). Quarter with knife. Scoop out excess leaving a shell and skin (approx ¼ in) and place skin-side down on baking sheet. Spoon or brush potato skin shells with melted butter or olive oil. Top with cheese and any other optional toppings. Bake at 400 degrees until cheese is melted and bubbling.

Paul Harvey: "Ever occur to you why some of us can be this concerned with animals suffering? Because government is not. Why not? Animals don't vote."

Life is We Know It

Last night was my family's monthly game night. We get together (those of use who can) on a Friday night to play games, eat, and generally enjoy each other's company. I try to make things that I will eat as well as others in my meat-loving family. My brother made buffalo wings and my aunt fried up some cheese sticks and onion rings, but let's face it, this girl needs more than some fried vegetables. I made a quick, easy, and yummy cold veggie pizza with some
pre-packaged croissants, dill vegetable dip, and fresh vegetables. It was a nice switch from the heavy foods that surround the holiday season and the leftovers were appreciated by a shut-in friend of the family. It also made a nice leftover lunch today. (I often get more than one meal out of things I make, especially since my brother's are so picky.)

This evening for dinner I sauteed a nice big portabella mushroom with some diced onion and garlic in butter, than let it cook down with a touch of water and some balsamic vinegar (yum). I served it beside homemade mashed potatoes topped with some shredded cheese.


Easy Cold Veggie Pizza
Pre-packaged croissant dough (makes 6-8 croissants) (or other preferred dough)
Veggie dip (pre-made or other favorite), I prefer a dill dip here
Various vegetables diced, shredded, sliced, etc. (Such as shredded carrots, diced red onion, sliced mushrooms, broccoli, cauliflower, diced green onion, etc.)
Shredded cheese (4-8 oz depending on preferences)
* Roll out croissant dough to make one whole crust. Bake at temp indicated in package. Then let cool.
* Spoon layer of vegetable dip onto baked and cooled crust. Sprinkle and layer vegetables and cheese. Cut. Enjoy.

In the Words of Alice Walker: "Animals can communicate quite well. And they do. And generally speaking, they are ignored."

I have Not fallen Off the of the Planet

I know it seems i got lost and maybe I kind of did. The show took a lot out of me (it's over now and went very well) and now I seem to be fighting some sort of allergic reatcion to something in my everyday environment. (With my luck it will be something in our water.) I've been working on a menus right now for Christmas Eve and Christmas Day for family and friends. We always have friends and family over Christmas Eve with a kind of open house with a variety of appetizers and finger foods. Christmas day they have steak and seafood... I usually experiment with mushroom options to go with the festive spread.

I've been craving black beans and rice (a favorite of mine), but kept forgeting to pick up black beans when out shopping. Finally, tonight I had everything I needed (the recipe as evolved over time and continues to do so). I love to serve it with corn chips, crsip back olives, and a sprinkling of cheese. (It is usually spicey enough to not need any extra hot sauce.) It's all part of the love to eat, love to eat, and love a little spice in life.

Black Beans and Rice (Vegan, depending on whatever served with)

onion (prefer a good red), about 1/2, finely sliced (or however prefer)

garlic (1-2 cloves), diced

oil (to saute)

cooked brown rice (instant 1 c. uncooked to 1 c. boiling water)

frozen corn (or fresh), about 1-2 c.

1 can black beans (sometimes I use spiced ones, depending on what I have on hand)

1 can tomato sauce (and variety)

salt and pepper to taste

favorite spices (typcially: hot pepper flakes, parley, chili spice, smokey tobasco hot sauce as well as optional cumin, cilantro, or whatever else on hand)

* In seperate pan or microwave prepare rice. (You could use a plain white rice or whatever you have on hand, but I almost always use brown rice in my recipes.) In skillet add oil and saute onion slices & garlic (sometimes I had sliced mushrooms too if I have them on hand). I add a touch of water here as the oil cooks to help cut oil use withut cutting cooking liquid. I add the frozen corn right in after the onion and garlic have cooked down and started to carmelize as well as pepper flakes and touches of any other seasoning here as I like to layer the spaices in as I add ingredients. (I either use store-bought frozen corn or the kind we freeze during the summer when fresh corn is everywhere.) Let the corn start to cook through and mix with the cooking liquids (add a touch of water here if needed), then add black beans, cooking everything through. Season to taste. Add rice, mix throughly, then tomato sauce. Season as needed and let everything cook together and thicken. Serve warm with corn chips or tortillas and any prefered toppings. (Ideas for topping or sides include: black olives, shredded cheese, salsa, sour cream, jalepeno slices, or whatever you love.)

* I make a big pan and freeze whatever I don't eat. It is great leftover for lunches, snack, or to share. (When I have taken it work for lunch it makes people sit up, asking what is I have and what smells so good.) I love mine spicey with a nice kick, but spices can be adjusted per preferance. Yummy!!!

*

In the Words of Jimmy Stewart: "Animals give me more pleasure through the viewfinder of a camera than they ever did in the crosshairs of a gunsight. And after I've finished "shooting," my unharmed victims are still around for others to enjoy. I have developed a deep respect for animals. I consider them fellow living creatures with certain rights that should not be violated any more than those of humans."

Recipe Evolution

I was standing at the stove having just mixed previously frozen spinach into my pan when I got to thinking about the dishes I often prepare. My mom loves my tortellini with the basil mushroom sauce (I use olive oil sometimes mixed with butter to create the base). It’s a nice change from the usual heavy tomato or cream sauces that often adorn pasta. I usually lightly sauté mushrooms and garlic with a touch of oil and water and basil to brighten everything. (It is very common for me to use partial water to sauté to help cut down the fats and oils.) The recipe has seemed to evolve again and constant slight alterations depending on whatever I have on hand. I often keep a bag of frozen spinach on hand and use what I need. As the garlic and red onion slivers sautéed in the oil mix on the stove I warmed about 2 Tbs. of frozen spinach (for one serving) in the microwave about a minute with a touch of water. I then added mushrooms to skillet and chopped the spinach into smaller pieces before also adding it with a pinch each of basil and parsley. As the mixture warmed through I add a spoonful of diced sun dried tomatoes that I had in the refrigerator. The cooked tortellini was added straight to the skillet mixing all the flavors and letting the little pieces of spinach and herb make their way into the crevices. I served it in a nice bowl with a sprinkle of shaved parmesan and welcome to food love. Clearly this was a step up from frozen pizza and other similar foods of last week.

It is clearly no surprise to anyone that I love to eat as well as cook. I have no intention to go without great taste or foods that comfort body and soul as well as nourish. I love experimenting with new flavors and mixing old favorites into something new. I love trying new things and may even be up soon for trying tofu that hasn’t been pre-marinated. (Once upon a time all tofu was very foreign and very scary to a girl raised in Ohio farm country on meat and potatoes.) Hope ya’all have found those ‘food love’ moments that just make you smile.

In the Words of Leo Tolstoy: '"Thou shalt not kill" does not apply to murder of one's own kind only, but to all living beings; and this Commandment was inscribed in the human breast long before it was proclaimed from Sinai.'

A Vegetarian Thanksgiving, Just Like Everyone Else’s…. Well Almost

It’s Thanksgiving Day. A day of food, family, football games, parades, and leftovers. I got most of my food done last night (mushroom dressing [recipe below] and ranch cheese balls). The chopping, the sautéing, the mixing were all done then this morning and I did not have to get out of bed as early. (Yay for sleeping in… at least a little bit.) Then today I just had to bake the stuffing with everything else that was in the oven and make the mushroom/onion gravy once we got to the firehouse kitchen where this year’s family Thanksgiving meal was. I would much rather get things done ahead and stick in the refrigerator the night before.

Thanksgiving in my family, like pretty much everything else, is a noisy, active, busy day. We always have lots of food, lots, of people, and lots of leftovers to take home. You’re probably wondering about the whole vegetarian feasting with a meat eating family thing. First off, even with extended family present I am the only vegetarian. Most people don’t say anything anymore because it just is the way it is and the way it has been for a while. (For many of the in-laws the only way they remember it.) Second, I never go hungry and have just as much opportunity to fill my plate and overeat with the rest of them. While they feasted on their meat dishes and more traditional stuffing (as well as their traditional oyster dressing), I stuffed myself with mushroom dressing and homemade mashed potatoes smothered in mushroom gravy. The cupboard were full of different kinds of dressings, vegetables like homegrown corn (we get it in the summer then freeze it our self) and green beans, salad, rolls, a few casseroles (some I eat, others I avoid), relish trays of cheese and pickles, and lots of dessert choices from pies and cakes to puddings and bars. (I come from a family with sweet teeth, although somehow I am not one of them.) We ate, took the time to catch up with each other, chased the overwhelming number of small children that were running around, played games, and everyone took home leftovers.

Only two people even made any reference to the whole vegetarian thing. The first was my cousin’s fiancé when I asked her if she out bacon in her green beans (it ended up being a small piece of mushroom) and the second my jerky cousin-in-law that causes trouble pretty much where-ever he can. He kept trying to get his very young son to say things like “carnivore,” “I eat meat,” and “vegan” like it was an insult whenever I was around him (I do not take vegan as an insult, but I have given up correcting him that actually am not vegan). His young son never cooperated, he was too busy playing with his tractor, trying to get my glasses, and leading me back and forth to the kitchen just to look around. Somehow he thinks constantly making vegetarian attacks is funny, but I gave up responding to them a long time ago. He’s the one that sounds like a jerk, not me. I am content with my life choice and in the end that is all that matters.

Overall it was a good day. I had cousins there from out of town and out of state and there was not major drama. No one argued or fought and everyone had plenty to eat (and maybe a little more than plenty for some). My mom filled and took Thanksgiving plates to a few of her shut in clients with no or limited family. It was pretty much a typical holiday like the one many shared by many vegetarians and non-vegetarians across the country. Hope everyone had a wonderful one full of laughter, love, and joy.

My Fabulous Mushroom Dressing
One bag breadcrumbs (14-16oz bag approx or other preferred)
About one onion cut (and put through food chopper)
About 4 stalks of celery (chopped than put through chopper)

2 cloves garlic (finely chopped)
Package of mushrooms (I put most of them through chopper, then thinly slice rest)
Oil (to sauté vegetables… I also use a little water to sauté with to help cut amount oil used)
½ c. butter, margarine, or soy butter substitute
2 green onions chopped
2-3 c preferred liquid (I use a vegetable broth or you could use any combo water, broth, etc)
Sautee all vegetables except green onions. Mix bread crumbs, all vegetables (sautéed and not) in large bowl. Add warm liquid and melted butter or margarine. Mix well incorporating all the ingredients well). I took a masher with a wide bottom and mashed and mixed a little at the end. Put in baking dish. Bake at 350 until done.

In the words of James Cromwell: "We don't need to eat anyone who would run, swim, or fly away if he could."

From Mike Connolly: "Coexistence... what the farmer does with the turkey - until Thanksgiving."

Just A Couple More Days Before Thanksgiving

Overall it has been just another day in just another week of my life. I’m keeping a somewhat busy schedule and am glad to be over the bug that seemed to be going around. (I usually bounce back pretty well.) With keep erratic hours at the theater I am glad to have leftovers frozen from past dinners (potato and mushroom casserole, vegetable lasagna, and black beans and rice). I went out to lunch at this local Italian restaurant for dinner with my family today and had this lovely pesto pizza and a nice green salad. It was even sprinkled with pine nuts to add a nice little texture to the mix. I love finding and trying new things at local restaurants that end up just making me smile. I may enjoy a nice salad (and especially a nice vinaigrette on it), but I need more adventure than just salad in my diet. I do enjoy food… preparing it, eating it, and sharing it.

I got the grocery things needed for Thanksgiving and started discussions about the food for Christmas Eve (we always have a Christmas Eve thing with finger food and lots of people). We have definitely entered that busy season of family, food, and holiday cheer. For me, it means meal planning not just for myself and others like me but helping prepare food that will appease both vegetarians and non-vegetarians alike. Oh, the excitement that is upon is.

Hope ya’all are staying healthy, happy, and warm.

As a pre-holiday extra check out this link for more vegetarian information, recipes, and commentary: http://talkingvegetables.tripod.com/

From Robert Hutchinson, in his address to the British Medical Association, 1930: "Vegetarianism is harmless enough though it is apt to fill a man with wind and self-righteousness."

Pasta Salad and Thanksgiving Humor for the Vegetarian

So, I'm still not feeling great and what I really want to to just feel better or for someone to baby me a little. That's not going to happen. I made some seasoned crackers (the kind where you use veggie oil and seasoning at crackers than bake for 15-20 minutes) and homemade pasta salad. I don't have a recipe for pasta salad. I have certain things I like in it and often use, but in the end it comes down to whatever I find in the cupboards and refrigerator. Today's combination is sun-dried tomatoes (sliced into smaller pieces), black olives, some sliced mushrooms (left from last night's pasta), almond slivers, some cheese bits (you could use none or use soy cheese crumbled, shredded, chunked, whatever), a blasamic vinegrette that I like, and a touch of prepared pesto (I've gotten in the habit of using just a bit to add a little bit of something else to the mix) all mixed with the pasta. You can really use just about anything you have on hand and that you enjoy together. My mom usually uses colorful peppers (I'm not a big fan of them raw) and diced tomato (I prefer the taste and texture of the sun-dried or semi-dried). Currently, it is sitting in the refrigerator letting everything kind of crisp and marinate together.

For Thanksgiving this year, as with most years, my family is planning a big shin-dig with everyone getting together. We have certain traditions that seem to appear every year from pretty much the same people. Especially after going vegetarian it became important for me to make sure there were foods that I would and could eat without giving up some of my holiday favorites. I always make homemade mushroom stuffing, vegetarian gravy of some type, some type of vegetable that has not been corrupted, and often some appetizer type thing (my stuffed mushrooms are always a big hit with vegetarians and meat-eaters alike). Hope all your plans for the season are fabulous.

Here's a little something to make you smile and maybe think too.

From Albert Einstein, physicist: "Nothing will increase chances of survival for life on Earth as much as the evolution to a vegetarian diet."

Trying Something New with Old Fav's

I had rehearsal tonight and went early to work on some costume things (that I have managed to get myself put in charge of). I knew I went be there awhile and when I made lunch I went ahead and packed myself a dinner. Now anyone who knows me, probably knows that I love food and enjoy eating. I love flavor and trying new things. I made a mushroom rice (with little pieces of sliced mushroom stems in it) then lighted sauteed some a garlic clove. I added a little balsamic vinaigrette I had in the refrigerator to the garlic and oil and let it all mix and warm. I cleaned and removed the stems from a couple small portabella mushrooms (about 2 inches in diameter) and placed in a small baking dish with the bottoms up. Then poured over the garlic/balsamic mixture. I roasted the mushrooms for about 20 minutes at 450 degrees. Then sliced a few carrot sticks and another small glove of garlic (its great for the immune system) and sauteed them. It was yummy even reheated at the theater. I packed some olives, a bottle of water, and some mini cookies to go with it. Definitely made the evening go easier. Oven roasting the mushrooms like that may also have become a new favorite (I use a lot of mushrooms at times). Sometimes its entertaining to me how non-veggies will look at what I am eating (or smell in cooking or reheating in the microwave) and look and comment and sometimes even drool a little. It's great to try something new and LOVE it. It makes me kind of want to experiment with preparing vegetables in all sorts of ways that I may not yet have tried. In the meantime I think I may curl up with a nice steaming bowl of homemade French onion soup (leftovers form the other night). Yummy yummy in my tummy.