Tofu Spring Quiche 

Recipe - HERE

This quiche was awesome! It is very hard to find a good tofu quiche recipe, let a lone one with any flavor at all! This met all of my needs, super flavorful, pretty, and not very soggy at all! It is perfect for brunch or breakfast or anything you want! :)

Just a simple salad. 

I had this last night for dinner because, well, I love sprouts and I want to eat them on everything and I need to stop eating so many sandwiches! 

I sauteed the tempeh, mushrooms, and chickpeas for a few minutes to top it. My dressing was (I think…) a mix of lime juice, tamari, white wine vinegar, garlic, and some red pepper flakes on top!

Soy Sauce Mushroom Caps with Kale Chips! (Not a very creative name, I know)

After being annoyed with the yucca I decided to do two things that always turn out well for me. 

Preheat oven to 350 Degrees

Take them stems out of some mushrooms (clean mushrooms) and fill them with soy sauce (low sodium) on a cookie sheet or in a baking pan or whatever you want to put them in that is oven safe.

Put them in the oven for 20 minutes and when the ten minute marker hits that’s when you put in the kale chips.  

For the kale chips de-stem them and then toss them with olive oil. Put them in something you can bake them in sprinkle with sea salt, or garlic salt, or whatever you want to ( I like putting sesame oil on them sometimes when I have it) then toss them in the oven at then ten minute marker. 

When done check kale, it should be crispy to the touch (ish) and when the kale is done take the mushrooms out too. 

:)