Side Dish

Mini Chickpea Quiches with Mushroom, Spinach & Onion


Hey friends, we’re so excited to be sharing more meal recipes on here after a long hiatus at the beginning of the year. We’re fast approaching the time of year for picnics and eating outdoors, which also happens to be our favourite way of eating and sharing foods. We’re looking forward to upcoming months filled with long walks, beach visits and light evenings. These mini vegan quiches are a great addition to any picnic or lunch spread. They’ve been a regular go-to lunch for us for quite a while alongside a big salad, fermented vegetables and a tasty dip or two. This is an adapted version of our chickpea frittata recipe that we posted many moons ago, but this version has a much nicer texture and is easier to eat on the go!

Chickpea flour is often packaged as gram flour and can be found in most health food shops or in asian supermarkets (it’s often used in Indian cooking). We love the way it takes on different flavours and how you can be so creative with what combination of herbs, spices and vegetables you use. For this recipe we’ve chosen mushroom & spinach because it’s a classic favourite and we almost always have these in the fridge. Feel free to add or swap for whatever vegetables you prefer or have in.

Vegan Mini Chickpea Quiche Mushroom Spinach Onion
Mini Chickpea Quiches with Mushroom Spinach Vegan
Mini Chickpea Quiches with Mushroom Spinach Vegan

Vegan Mini Chickpea Quiches with Mushroom, Spinach & Onion

Ingredients (makes 6)
For the batter:
1 cup of chickpea flour
1 and 1/3 cups of water
1 teaspoon of salt
1 teaspoon of smoked paprika

For the filling:
1 onion, sliced
100g of chesnut mushrooms, finely chopped
a handful of spinach, finely chopped
1 and 1/2 teaspoons of ground oregano
1 large sprig of rosemary
1 and 1/2 teaspoons of smoked paprika
olive oil (or different oil of choice)

Method
1. In a silicone muffin tray (or a greased normal muffin tray) divide your onions into 6. Then into each quiche add a 1/4 teaspoon of oregano, rosemary and paprika. Then add a teaspoon of olive oil into each and mix well.
2. Cook onions in the oven for 6-7 minutes at gas mark 6. (If you’re using a silicone muffin tray a helpful tip is to place it on top of a flat baking tray, otherwise it will be difficult to move without spilling the filling)
3. While the onions are cooking add all of the batter ingredients to a small mixing bowl or jug and whisk well to combine.
4. Take the tray out of the oven and divide the mushrooms and spinach between the 6 quiches. Fill them as much as possible as they will cook down. Return the tray to the oven and cook for a further 5-6 minutes.
5. Remove the tray from the oven and pour the batter into each quiche mould. You don’t need to mix them. Place the tray back into the oven and cook for 25-30 mins until golden and firm.
6. Once cooked allow to cool slightly before removing the quiches from the moulds with a butter knife.


Have you tried cooking with chickpea flour before?

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Spring Herbal Vinegar with Dandelion, Nettle & Comfrey

For us, the season of Spring is a beautiful and abundant time for making herbal medicine. Herbal vinegars are one of our favourite things to make this time of year and have become a real staple in our kitchen. Infusing herbs in raw apple cider vinegar is such a simple, delicious and effective way of drawing out the potent minerals and vitamins from the plants. Head out into nature and you’ll be sure to find many wild herbs that you can bring back to the kitchen. Often, we can be lured into believing that health has to come from expensive superfoods or supplements, but these wild herbs have many medicinal properties and are completely free to forage (or can be grown easily at home).

Spring Herbal Vinegar Dandelion Nettle
Spring Herbal Vinegar Dandelion Nettle
Spring Herbal Vinegar Dandelion Nettle
Spring Herbal Vinegar Dandelion Nettle
Spring Herbal Vinegar Dandelion Nettle
Spring Herbal Vinegar Dandelion Nettle

Although this vinegar is rich in nutrients, the main reason we make it again and again is because it tastes so delicious. It’s an amazing ally to have in the kitchen to make tasty salad dressings, blend into dips and sauces, add to soups or stews or even put on roast vegetables for a burst of flavour. Even though this is a recipe, we invite you to be creative and adapt it depending on what you have growing or can forage, what flavours you like or what medicinal qualities you’d like to include (for example, if your family suffers a lot with sore throats then thyme would be an excellent herb to add). We also have a recipe for the well-loved Fire Cider Vinegar that is amazing for fighting viruses. Below we’ve listed some more ideas for herbs/roots/ingredients that work really well:

Spices/etc
Garlic
Onion
Ginger
Orange/Lemon Peel
Cloves
Cardamom
Chilli
Cinnamon

Herbs
Dandelion leaves or root Tarragon
Mint Lemon Balm
Oregano Sage
Fennel Bay Leaves
Stinging Nettle Comfrey Leaf
Rosemary Nasturtium petal
Thyme
Dill
Chives


In our Spring Herbal Vinegar that you see pictured, we used dandelion leaf, nettles, rosemary, comfrey leaf, bay leaf and sage. Our preferred vinegar is raw apple cider vinegar because of the flavour and live cultures it contains, however you can use other varieties like red or white wine vinegar.

Method
1. Using your hands or a pair of scissors, cut or tear your chosen herbs into small pieces and lightly fill a clean jar. You don’t want to overpack the jar. Any ingredients like garlic or ginger should be finely diced.
2. Next, pour the vinegar over the herbs and fill the jar.
3. Using the end of a wooden spoon, push down the herbs and allow any air bubbles to rise to the surface.
4. Screw on the lid of your jar. Vinegar reacts with metal so using a plastic lid is preferred. However, if you don’t have this you can place a piece of baking paper between the jar and the lid (as seen in the photo).
5. Label the jar with the date and leave for 4-6 weeks. We like to leave ours on the kitchen surface and give it a shake every few days with some good intentions!
6. After 4-6 weeks you can strain the vinegar and compost any herbs or plant material. Now the vinegar is ready to be enjoyed!

DSC_7722.jpg

What herbs are growing near you this time of year?
Have you ever made a herbal vinegar?

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Overnight Sourdough Spelt Bread

This overnight sourdough recipe has been pretty life changing for us. Although we appreciate the care and skill that goes into a true sourdough, we love this recipe for it’s simplicity and speed. As this is a quick ferment, the flavour is less tangy than a loaf made with a starter, but it still has all of the delicious flavour and texture of homemade bread. We love to add seeds or nuts to the bread for extra nutrition as well as taste. Poppy seeds on top create such a delicious crust, whilst pumpkin seeds bring so much flavour and a burst of green in each slice.

We’ve used spelt flour in this recipe as we love the taste and the way it bakes. Spelt does contain some gluten, although much less than normal wheat flour. We personally find it so much more digestible than other grains such as wheat or rye, so we tend to make this bread every 2 or so weeks. It’s incredible topped with our vegan turmeric butter or with mashed avocado and lemon.

Overnight Sourdough Spelt Bread

Ingredients:
4 cups wholegrain spelt flour
2 cups filtered water
1/8th teaspoon dry active yeast
1.5 tsp Himalayan sea salt
3 tablespoons poppy seeds

Method:
1. In a large ceramic mixing bowl, add the flour, yeast, salt and 2 tablespoons of poppy seeds. Mix well.
2. Add the water and mix until completely combined, make sure you don’t leave any flour unmixed at the bottom of the bowl. (Note that the ideal water quantity may change slightly depending on your flour - but ultimately it should still work with this ratio, you want the dough to be sticky but not too wet, as it will get wetter as it ferments)
3. Cover the bowl and leave for 18-24 hours, the warmer your house, the faster it will ferment, and the more flavour it will have (we cover it with a plastic bag but you could use a large cloth). You should see the dough spread out and rise slightly inside the bowl, with some air bubbles on the top.
4. The next day, when its ready to bake, preheat your oven to gas mark 6 (200 degrees celcius).
5. Gently scoop the dough into a lined and greased loaf tin, or lined cast iron pot. Cast iron pots work really well as they hold the heat better and create a crisper crust, but we often use our loaf tin as we like the shape. Sprinkle the rest of the poppy seeds on top and leave the dough to sit for 10-15 minutes.
6. Bake for 50 minutes with the lid on (or foil on top), then remove the lid and bake for another 10 minutes. Remove from the baking dish and tap the bottom of the loaf, it should sound fairly hollow and be quite crisp. If you want you can cook it for another 5-10 minutes out of the tin/pot to improve the crust.
7. Allow to cool before cutting and enjoy!

Overnight Sourdough Spelt Bread
Overnight Sourdough Spelt Bread

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Cashew Cream Sauce (Oil Free)

Next month we fly to India for a few months of travel, a yoga teacher training course & trekking in Nepal. We’re beyond excited to return to this wild and wonderful part of the world, and intend to share our journey on the blog with you! For now, we’re savouring all of the delicious foods we’ll miss during our time away. Don’t get me wrong, we’re so excited for all the incredible Indian food we’ll enjoy, but we’re making the most of fresh, vibrant food and having access to local organic produce.

This delicious cashew cream has been our go-to sauce the past few months. Soaked cashews become so rich and creamy when blended. We’ve combined them with a few other ingredients to make a really tasty sauce. Apple cider vinegar is a must have product in our kitchen - it has so many great uses! Make sure to get a raw vinegar that still has ‘the mother’ (aka live bacteria) in it. This means that it hasn’t been pasteurised and is therefore great for gut health. The vinegar gives the sauce a subtle tanginess that pairs so well with the nutritional yeast and hints of garlic/mustard powder.

cashew cream dressing
Cashew Cream Dressing

A couple of things I love about this sauce, besides the taste, are how easy it is to prepare and how versatile it is too. We’ve been enjoying it as a side to so many meals, here are some suggestions of recipes it pairs really well with:

Smokey Refried Black Beans
Chickpea Frittata with Sage & Rosemary
Sprouted Chickpea Falafel Burgers

Ingredients
1 cup of cashews, soaked for 2+ hours
2 tablespoons of apple cider vinegar
3 tablespoons of nutritional yeast
1/4 teaspoon of garlic powder
1/4 teaspoon of mustard powder
3/4 cup of water
1 tablespoon of white miso (optional but highly recommended)

Method
1. Soak cashews in water for at least 2 hours.
2. Drain and rinse the cashews and combine together in a blender with all of the other ingredients. Blend until smooth and add more water if you want a thinner consistency.
3. Store in an airtight container in the fridge, it should last at least 5 days.

cashew cream dressing

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