Celery Cauliflower Quiche

Celery Cauliflower Quiche
2 stalks celery, chopped
1 cup chopped cauliflower florets
2 cloves garlic, finely chopped
3 large eggs
1 cup 2% milk
2 Tablespoons tahini
2 Tablespoons whole wheat flour
2 Teaspoons wheat germ
salt, pepper, and paprika to taste

Preheat oven to 375◦F. Place the vegetables in the bottom of a 7 or 8 inch round glass ovenproof bowl. In a medium bowl, beat together remaining ingredients. Pour over vegetables. bake for about 45 minutes until just set - quiche should not be jiggly but still moist. 

You couldn't really find a quicker and easier quiche recipe than this. The celery and cauliflower make a different but yummy flavor combination. If you prefer softer vegetables in your quiche, pre-steam the vegetables. This is a crustless quiche, but the small amount of flour and wheat germ help thicken the custard and form a thin layer on the bottom. This made two servings for me, though they were hearty main course servings. As a side dish, it could easily serve four. 

Fall Vegetable Curry

This is a quick and nutritious one pan meal that tantalizes with its spicy aroma. This is a vegan recipe, and is chock full of vegetables and lean protein. It is perfect served over a bed of rice. It is not too spicy, so increase the amount of spice if you wish. You can also add more tomatoes or broth if you like your curry to have more of a stew-like consistency. 

Fall Vegetable Curry

1 teaspoon olive oil

1 package firm tofu, drained and cut into 1 inch cubes

½ large sweet potato, cubed

½ head cauliflower, chopped

½ small white onion, chopped

2 teaspoons curry powder

½ cup vegetable broth

½ can chickpeas, rinsed

½ can diced tomatoes, drained

cilantro, for garnish

Heat the oil in a large frying pan over medium heat. Add the tofu and sweet potato and sauté for three minutes. Add the cauliflower, onion, and curry powder and sauté for a few minutes. Stir in the broth, chickpeas, and tomatoes and bring to a boil. Simmer for ten minutes. Garnish with cilantro. Makes about four servings served over a bed of rice, couscous, or quinoa.