A Vegan Quiche Pie With A Surprise Crust!
Celebrity Chef, Chef Babette, and Monk Eternal join us on #LunchBreakLIVE! Chef Babette will be making a vegan quiche pie, she calls Junky Quiche, with the crust made out of hashbrowns. Holy yumminess! I mean, wow! And Monk will show us his famous chickpea protein salad. This is a fun, creative, and humorous show you do not want to miss!
HASH BROWNS QUICHE PIE? Chickpea Salad? Let's see how these are made on #LunchBreakLIVE with Celebrity Chef Babette, Babette Davis, owner of Stuff I Eat restaurant and MONK Eternal, powerful motivation speaker, author and bodybuilder on #JaneUnchained News Network.
Posted by Jane Unchained News on Wednesday, October 28, 2020
Chef Babette Makes Creative Vegan Quiche And So Much More!
Chef Babette is a world-class healthy chef, fitness expert, and motivational speaker. She runs a successful restaurant, Stuff I Eat, and has a loyal fan base via social media outlets while participating in health summit events around the country. She is a force of nature who seems to be able to do it all and transformed her life at the young age of 40.
Chef Babette has appeared on such shows as The Chew, the new HBO hit comedy series Insecure, the Hallmark Channel’s Home & Family, to name a few.
This soon-to-be 68-year-old, fitness enthusiast, and self-taught chemist in the kitchen, has been perfecting healthy food that tastes out of this world. This has allowed her to eat and enjoy the meals she loves without the guilt or associated “diseases” or ailments.
As the co-owner of Stuff I Eat, a restaurant in the heart of downtown Inglewood, California, Chef Babette shares an array of raw and cooked recipes, Inspirational Messages, and Chef B’s Delectable Delights. Continuing to spread the word of Chef B’s Delectable Delights, she has just completed a dessert book, Cash In On Cashews, the first book in her Crave Series, which focuses on the versatility of the amazing cashew nut. You can follow her on Instagram @chefbabette, F/B @babettedavisofficial, and www.chefbabette.com.
Monk is an author, transformational coach, public speaker, personal trainer, and a 3x pro-natural physique bodybuilder who resides in SF/Oakland Bay Area. Living a life that did not align with Monk’s purpose, including becoming an alcoholic and selling drugs, he turned to meditation as a last-ditch effort. Clean and sober for the last 12yrs and fully aligned, he has now dedicated his life to helping others to do the same. His inspirational and motivational book “Love Over Fear” is due out in November 2020.
Now Back To The Vegan Quiche!
Can you imagine a vegan quiche with a crust made of hashbrowns? I mean seriously! That must be so delicious. We all know how well vegan eggs and hashbrowns go together! So this is such a brilliant idea. Junky quiche, as Chef Babette calls it, looks absolutely perfect! Check it out.
Let’s Get Cooking!
I am providing the recipe for this delicious vegan quiche “junky” pie so I hope you will try to make this for yourself at home. I love a good vegan quiche pie for sure. Filled with veggies and cheese. So much yum! And it is not difficult to make either, so give it a shot. And if you want to learn how to make Monk Eternal’s protein chickpea salad, be sure to watch the whole video. That is a super easy dish to make too! We have hundreds of other recipes available to you from previous #LunchBreakLIVE shows, so feel free to try some of those aswell!
Vegan Quiche Recipe "Junky" Quiche:
- 2 minced cloves of garlic
- 2 cups chopped spinach
- 1 cup crimini mushrooms
- 1 package extra-firm silken tofu
- 1 tbsp olive oil
- 3 tbsp nondairy milk
- 3 tbsp nutritional yeast
- 1/4 teaspoon turmeric
- 1 tsp Braggs Liquid Aminos
- In the food processor using the “S” blade attachment, add tofu (don’t press), milk, nutritional yeast, turmeric, and Braggs. Blend until the mixture is smooth. Set aside.
- In a medium skillet, sauté the mushrooms and the garlic over medium heat until the mushrooms soften then add the chopped spinach until it wilts. Add these veggies To the tofu mixture but do not over process as you need a lot of texture.
- Pour the filling into the hash brown crust and bake At 375 degrees for about 35 minutes until firm to the touch. Let cool for 15 minutes until slicing.
HASH BROWN CRUST
- 2 large peeled shredded potatoes
- 2 chopped red onion
- 1 tbsp olive
- 1 tsp Smokey paprika
- 1 tsp Braggs Liquid Aminos
- 1/4 cup all purpose flour
- Rinse potatoes a few times squeeze out excess water, add all ingredients mixing well. Oil 9 inch glass pie dish Add 2 cups of the hash browns cook until browned allow to cool then add the quiche mixture.
Thank You For Stopping By!
Thank you so much for joining us on this incredibly fun and exciting and delicious episode of #LunchBreakLIVE. This was such a fun and energetic show. If you want to meet vegans and vegetarians in your neighborhood be sure to check out plantbasedneighbors.com, it is a great way to meet like-minded people near you. Until next time…