Artichoke, Asparagus, Mushroom Quiche

Marry You-Bruno Mars

This is a version of my momma's quiche...she has been making it for years and years, ever since

I was a wee lass. I have tried and tried again to perfect her recipe, however it is never

quite the same. I will not give up and I will keep trying to create a bite that melts in your mouth

like her version...one day. In the mean time, here is my quiche version...cheesy, veggie, warm and gooey. Feel free to substitute or add veggies as you like. Experimenting with cheese is wonderful too, I was on a budget this week, so I went with regular cheddar, however Goat, Feta, Swiss all add some lovely flavors.

1 cup of sliced mushrooms

1 tablespoon of soy butter or regular butter

1 cup of shredded cheese

1 cup of artichoke

1 cup of chopped asparagus

 Pie crust (I found some on sale at health food store Wholly Wholesome Organic Crust)

1/4 cup of white onion

3 eggs

1 cup of soy milk

3 potatoes or one can of potato's (optional)

Black pepper

Salt

Garlic

Pre-heat oven to 350, while oven is warming up place pie crust in oven for 4 minutes to soften. Use a skillet add soy butter, mushrooms, asparagus and three shakes of salt. Grind five-ish turns of black pepper and add a teaspoon of garlic powder. Let simmer on low. Take crust out and poke with fork several times, sprinkle 1/2 cup of cheese of your choice on bottom of crust. Put back in oven for 4 minutes. In a bowl, mix eggs with cup of soy milk...you can add seasoning to this as well (I think you can never go overboard with garlic...fresh garlic is super wonderful in eggs and milk mixture), pull crust out of oven, layer with mushrooms and asparagus mixture, add a layer of artichoke and then potatoes (I forgot potato's at store, this is why they are not pictured...still tasted yummy without), add the rest of the cheese. Sprinkle with white onion, carefully pour egg and milk mixture in over veggies...push veggies down if needed. Sprinkle salt and pepper on top. Bake for 40 minutes. I usually put pie crust on a pan, because the egg can frequently leak over and leave a stinky smell in your kitchen and oven. You can always add extra cheese after 30 minutes. If top of quiche starts looking too dark, cover with aluminum foil for the remainder of time.

ENJOY!!!



Artichoke Mushroom sandwich

Stevie Wonder-Higher Ground

I am not usually one to make sandwiches, however I had all of the right fixin's to make a grilled cheese and thought I should add a little extra. I would recommend instead of regular shredded mozzarella to try Goat cheese, feta, Swiss or something with a little more of a salty bite. This recipe makes two large sandwiches.

One tablespoon of soy butter

Olive oil spray

1 1/2 Cup of sliced mushrooms

8 artichoke hearts (I used canned)

Na Soya firm tofu

1/4 cup of diced purple onion

Fresh basil or Basil paste (I used Gourmet Garden Paste)

Salt

1 cup of shredded mozzarella

4 kale leaves

Ground black pepper

Garlic powder

Your favorite bread

(For my bread I used The Original SeedySalt Bread, locally it can be found at the farmers market or health food store, but you can visit their website at www.kismetfarmbakery.com)

Melt the butter in a skillet, add mushrooms, onions and artichoke. Add a few grounds of pepper and sprinkle with salt. Add a tablespoon of garlic powder. While this is sautéing, I used a separate skillet for my tofu. I cut the tofu into four slices (less then 1/2 inch thick), spray both sides of tofu with olive oil spray or use soy butter here as well and lightly rub basil paste on each piece (if you are using fresh basil skip this step), sauté on medium, flip after 5 minutes (you can see below I cooked mine a little crispy) Cut bread, put fresh basil or basil paste on bread and sprinkle with your choice of cheese, bake on low temp while other items are sautéing. When cheese is melted on bread, take kale pieces and lightly spray with olive oil and place on bread for two more minutes. Take out of oven and place two pieces of tofu on each slice of bread. Pile mushrooms and artichoke on top with a little sprinkle of salt.

ENJOY!!!

The Union

The Union

 125 S. Kalamazoo Mall, Kalamazoo, MI 49007

 269.384.6756

http://www.millenniumrestaurants.com/union/

This was the perfect date spot for my sister and I to have a delicious HALF OFF bloody Mary, yummy appetizers and watch the downtown Kalamazoo traffic on a Saturday. Our server Chyrs was wonderful, prompt and humorous. The manager also checked on us several times.  Lil 'sister and I split the salad and appetizer as well as a side of fries, we

were both full and happy. She failed to mention until after we ordered that The Union has her favorite Spinach and Artichoke dip...oh well...just an excuse to go back this weekend. Lots of vegetarian options!

ELECTRIC GOAT’S CHEESE

Baked goat’s cheese

served with tomato basil sauce and warm bread $6.95

Warm and cheesy, the goat cheese isn't too overpowering, and if you love bread this is perfect.

ROASTED ARTICHOKE SALAD

Roasted artichoke hearts, Peppers, tomato, kalamata olives, red onion, basil, and

feta cheese, dressed with olive oil and balsamic vinegars $7.50

(Gluten Free)

I LOVE this salad. It does not come with Roman lettuce, we added it for a $1.50 extra.

 

The Hail Mary

(minus Beef Jerky vodka-substitute for green onion)

Half off specialty Bloody Mary's on Saturday until 4.

YUM

Fandango Tapas Bistro

Fandango Tapas Bistro

http://www.fandangotapasbistro.com/

247 S Kalamazoo Mall, Kalamazoo, MI 49007
(269) 226-9800

This is by far my favorite special date night, birthday gathering, girl night spot.

They have an A-M-A-Z-I-N-G selection of vegetarian friendly options.

I recently when with my girlfriend for a St. Patrick's Day treat (good reason right?)

and we split two dishes and a pitcher of White Peach Sangria
and we were pleasantly full.

 Small plates full of flavor, warmth and purely mouth watering. 
(their dirty martini's are wonderful as well) 

They also have gluten and dairy free options.

Wild Mushrooms with Goat Cheese #36

Sautéed and Finished in a red wine reduction $9.95

 

Spanish Mac and Cheese #37

A blend of manchego and mahon cheeses $9.95

 

Valencian Rice Ball #26

The Mediterranean's favorite street food!

Panko-crusted, short grain stuffed with boursin cheese, then flash fried.

Topped with romesco sauce $7.99

 

Herb Crusted Artichokes #29

Stuffed with boursin cheese and served with pesto vinaigrette $9.95 

My favorite sandwich in town

Crows Nest

816 S Westnedge Ave, Kalamazoo, MI 49001

(269) 978-0490

  http://www.allmenus.com/mi/kalamazoo/272611-crows-nest/menu/

I dream about this sandwich...makes my mouth water just thinking about it...I love it so much Ive gotten it late night and then again the next day for brunch. Awww yeh...mmmmm mmmmm deeeelish. 

Mast $9.00

Marinated organic tofu, spinach, sauteed onion, kalamata olive tapenade, vegan basil-walnut pesto, goat cheese, fourth coast bakery marbled rye ...I add extra Havarti cheese..just because...but sandwich defiantly does not need it. I usually get the french fries, but was very delighted with the hummus and pita...as was everyone at the table that wanted a bite. Actually I have yet to have anything bad from Crows Nest, I do however miss thier breaded mushrooms, they were the perfect late night snack. I highly recommend eating here as often as you can...perfect dishes for meat and veggie lovers.



  

Potato Rice Veggie Soup

John Denver Radio

I love making crock pot soups, super easy and you can walk into dinner cooking itself after a long day of driving back and forth in this winter overload.

1/2 cup of brown rice

4 chopped green onions

6 sliced baby potato's

1 cup of cauliflower

1/2 cup of shredded carrots

salt or soy sauce

4 stalks of celery

olive oil

Veggie broth

handful of fresh spinach or kale

In a small crock pot, add all ingredients minus the kale/spinach. If you are using Veggie Broth follow the directions on the box. If you choose to use water, I add two or three tablespoons of soy sauce to the water and a tablespoon of olive oil. Add everything to crock pot and turn on low, depending on when you will be eating. I cooked on low for 6 hours and it was perfect, if you choose to use a regular sauce pan, cook the rice first and then add to other ingredients. I save the kale and spinach and put at bottom of bowl, right before I add the soup. It doesn't get the slimy overcooked texture this way. Sprinkle a little parmesan and fresh pepper. As I have said before I am not a bread fan, however my mom introduced me to this amazing bread she found at the farmers market. It is made by Kismet Farm Bakery and is phenomenal! The Original SeedySalt Bread, locally it can be found at the farmers market or health food store, but you can visit their website at www.kismetfarmbakery.com

Enjoy!!



Stir Fry

Fireworks-Katy Perry

1 cup cubed tofu  (extra firm)

1 cup mushrooms sliced

1/2 zucchini

1 cup of bean sprouts

1/4 cup of baby corn (found in produce section by tofu)

1/4 cup of water chestnuts (also found in produce section)

1/4 cup of bamboo slices (" ")

1 tablespoon of olive oil

2 tablespoons garlic powder

salt and pepper

Shirataki fettuccini (found by tofu as well)

San J-Szechuan Hot and Spicy

I started with a tablespoon of the San J, you can add as much as you like depending on your spicy-lovin' level. If you do not want to use the fettuccini there are many other options. In the ethnic section you can find Udon noodles, or Rice noodles, or brown rice works well too. Whatever your heart fancies. The tofu is also optional...the Shirataki noodles have protein in them.

Heat a skillet with olive oil, toss in tofu and then add all of the veggies and sprinkle garlic powder on top with a few shakes of salt. I cooked everything and then added the San J at the end. Won ton noodles add a nice crunch on top. The Shirataki only takes three minutes to boil, so sauté your veggies and tofu and turn on low while you wait for the pasta.

Enjoy!!

North 11

 North 11

5585 Gull Rd, Kalamazoo Township, MI 49048

(269) 381-8211

www.north11.com

Five Pepper Dip- $8.49

"A delicious blend of cream cheese, five peppers, garlic, onion, and cheese served with grilled flatbread." This was our first time trying this appetizer. It was creamy and cheesy, with a little kick that wasn't too spicy for B. I am not much of a bread fan, so next time I would order with tortilla chips. Perfect size appetizer to go with a filling Bloody Mary. Ben and I usually drink their Bloody Mary Martini's however wanted the real thing with less alcohol this time. Perfecto!

Cous Cous Veggie Soup

Band of Horses-The General Specific

Something about soup when we have been trapped in a winter vortex for months is just soothing and satisfying.

It just keeps snowing...and snowing...and snowing.

1/4 cup of cous cous (large or small)

1/4 cup of shredded carrots

small zucchini

small summer squash

4 green onions

one tablespoon of garlic powder

4 1/2 Cups of Veggie Broth (Organic)

Boil cous cous in a skillet with 1/2 cup of Veggie Broth on low, put four cops of veggie broth in pan and turn on medium heat, chop zucchini and summer squash and add to broth. Add tablespoon of garlic powder a few shakes of salt and chopped green onions to broth. When majority of water is absorbed in cous cous, add to broth mix. If you like more broth then pictured add hot water to mixture.  Stir and simmer on low.

Enjoy!

Dilly Egg Salad

Folsom Prison Blues

I'm not really an egg fan, but sometimes I get a mad craving for some egg salad. I took the yolk out of mine after hard boiling them (pups greatly appreciate the treat), but feel free to leave yours in. The first day I ate mine with a Smart Pocket Pita and a slice of Munster cheese. The second day it was great with tortilla chips. If you are not into eggs you can replace the eggs with firm tofu.

6 eggs

1/4 cup of Greek yogurt

teaspoon of fresh dill

1/4 cup of Dijon mustard

1 dill pickle spear

1/4 cup of shredded carrots

1 teaspoon of garlic powder

2 celery sticks

1/4 cup of shredded parsley

Hard boil your eggs (fill pan with water, put eggs in before boiling) cook for fifteen minutes. When you take an egg out it should spin smoothly and you will know its done. While your eggs are boiling add mustard, fresh dill and chopped parsley to a bowl. Chop your dill pickle and celery sticks into small pieces. Add your garlic powder and a few shakes of salt to bowl. Mix well.

When eggs are done, let cold water run over them until they are cool. Peel eggs and place in bowl. I used my kitchen scissors then a potato masher to mix.

Enjoy!!!

Spaghetti Squash for Katy

We are Young-Fun

One of my dear friends requested I make a Spaghetti squash recipe...I have only cooked one once, however accepted the challenge and it turned out wonderfully. Left me feeling a happy full, not an overstuffed you get from pasta sometimes. Katy and I have had many fun times, singing our hearts out to We are Young. Hope you like the recipe Katy! I went with a Green theme in honor of St. Patrick's day.

3 large asparagus

1 zucchini

1 spaghetti squash

1/2 cup of chopped fresh basil

1 1/2 cups of chopped fresh spinach/kale mix

1 tablespoon of olive oil

garlic powder

three cloves of garlic

salt and pepper

shredded parmesan cheese

Pre-heat oven to 375, cut spaghetti squash in half and clean out the seeds, lay face down on a pan and cook for 30 minutes, flip over after 30 and cook the last ten minutes face up. While the squash is cooking, chop your asparagus and zucchini and sauté in a pan with a little bit of olive oil and a sprinkle of salt (15 minutes on low). Using a blender or a food processor, put your garlic cloves, spinach and basil, add olive oil to top of greens. Blend until finely chopped. When the squash is done, put in large bowl, add the zucchini and asparagus and mix. Add the basil and spinach mixture and sprinkle salt and pepper. Mix well. Serve with shredded parmesan on top.

If you want a red version, my lil' sister Bitty makes her Spaghetti squash with Newman's Own red sauce, Morning Star sausage crumbles, onion, parmesan and butter.

Enjoy!



Zucchini Sticks

 Skinny Love-Boniver

This is a perfect little side dish, very quick and easy to make too. The almonds add a nice crunch.

2 zucchini

2 tablespoons of Olive Oil

1 tablespoon Nutritional yeast

Salt

Pepper

1/2 cup of Panko

1/3 cup of slivered almonds

Garlic powder

Pre-heat oven to 400. Chop your zucchini into sticks and toss in bowl with olive oil, garlic, yeast and almonds. Place on pan and sprinkle with panko and salt and pepper. Bake for 15 minutes.