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Meatless & Vegetarian Main Dish Recipes

Sweet Potato-Crusted Spinach & Goat Cheese Quiche


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Sweet Potato-Crusted Spinach & Goat Cheese Quiche

Ingredients:
1 medium organic sweet potato, unpeeled, super thinly sliced (i.e. as thin as you can cut it)
Olive Oil/Butter/Spread to grease dish

Flour to dust dish (optional) 
1/2 cup chopped sweet onion
Organic spinach, 4 cups fresh or 10 oz. frozen, defrosted and squeezed of water
Protein (optional) (can add a little bacon or ham; we toss in a little smoked salmon)
2 oz. goat cheese, crumbled and divided

2 organic eggs
3 organic egg whites
2/3 cup unsweetened organic milk (we use almond milk but soy, cow or goat milk will work just as well)
Splash of water

Herbs to taste (thyme and tarragon work well)
Salt and pepper to taste

Preparation: 
Preheat oven to 350.
Grease dish bottom and sides. Sift a small bit of flour just to dust dish bottom (optional). Slightly overlap potato slices at edges in rings to cover bottom of 9-inch pie dish. Lightly drizzle olive oil and salt and pepper potato slices to taste. Bake in oven 15-20 minutes. 
While "crust" cooks, saute onions over medium heat until slightly caramelized and browned. Add spinach, stir to blend, turn off heat and cover to wilt spinach. Remove potatoes from oven and crumble half of goat cheese over "crust". Spread spinach mixture evenly over "crust" and top with remaining cheese. Whisk eggs, milk, water and seasonings until just barely frothy. Pour evenly into dish and bake for 35 minutes, until puffy and just golden.
Inspired by Gluten Free Cooking School's Mushroom & Broccoli Quiche

Red Curry Vegetable Soup

You could use most any combination of vegetables just shoot for about the same denseness or adjust cooking times accordingly. Thanks to our CSA bounty, our favorite combo is fresh kabocha squash, white half runner beans and carrots.


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Red Curry Vegetable Soup

Ingredients
1 13.5 oz can coconut milk, unshaken and divided
1-2 tablespoons of red curry paste
2 1/2 cups 
organic broth
1 tablespoon reduced sodium tamari or soy sauce* 
~ *
Mavenjoy Gluten Free Picks: Ojio Organic Soy Sauce Alternative or San-J Organic Reduced Sodium Wheat Free Tamari ~
1 tablespoon fish sauce 
2 cups fresh organic green beans, like white half runners
1 1/2 cups kabocha or other hard squash, seeded and large diced with skins
1/2 cup sliced organic carrots
1/2 cup sliced mushrooms
1 tablespoon honey (optional)

Preparation
Heat a 3 qt. sauce pot over medium heat. Spoon off the top thick layer of the coconut milk and add it to pot, leaving remaining liquid in can for later. Add 1 tablespoon of red curry paste and stir constantly until its bubbly. Let gently boil for 1 minute. Add broth, tamari and fish sauce and bring to a gentle boil. Add beans, squash, and carrots and reduce heat to a simmer. Simmer uncovered for approximately 10 minutes or until vegetables are tender, stirring frequently. Stir in mushrooms and continue a low simmer for 3 minutes. Add remaining coconut milk and honey and heat through. Taste for desired spice/salt/sweet balance and add additional curry paste, tamari or honey as needed.
May be served over a small helping of cooked rice in deep soup bowls.

Eco-Friendly Gifts for All Occasions

Autumn Harvest Soup 


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Autumn Harvest Soup 

Ingredients
Olive oil
1 sweet onion, roughly chopped
1 teaspoon 
curry powder
3 small sweet potatoes, peeled and cubed
1 acorn squash, peeled and cubed
1 large pear, peeled and cubed
8 cups of organic vegetable or bone broth

1/4 cup organic maple syrup
3 sprigs of thyme, stems removed
Dash of nutmeg
Generous splash of milk (Canned coconut milk or So Delicious Original or Vanilla Coconut milk work especially well)
Sea salt and freshly ground pepper**

Preparation:
Heat a 3 qt. sauce pot over medium heat. Drizzle in olive oil. Add onions and cook until just translucent. Add curry, sweet potatoes and squash. Stir and let cook for approximately 3-4 minutes. Add pear, broth, maple syrup, thyme and nutmeg. Stir and bring soup to a boil. Reduce heat and simmer, uncovered until potatoes and squash are tender, approximately 20-5 minutes. Let soup cool a bit then blend until smooth with an immersion blender or blender. Stir in splash of milk. Salt and pepper and then taste for seasonings. Reheat soup and serve.
* Decrease broth to 6 cups if you want a thicker texture
** If you like a little kick to your sweet, be generous with the pepper and/or add a sprinkle or two of cayenne
Adapted from Tartelette's Acorn Squash & Sweet Potato Soup


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