turmeric and oil for face

NUTRITIOUS VEGAN QUICHE RECIPE (SAVORY AND HEARTY FOOD)

A homemade vegan quiche is a true delight, standing out as a star in plant-based cuisine. Its rich, creamy texture is achieved without any animal products, making it both indulgent and wholesome. Encased in a golden, flaky crust, the savory filling bursts with fresh vegetables and aromatic herbs. Elegant and satisfying, this dish is a perfect choice for any meal.

INGREDIENTS

For the Crust:

  • 1 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 Tbsp white granulated sugar
  • ¼ cup solid coconut oil
  • 4 Tbsp ice water

For the Filling:

  • 14 oz firm tofu, pressed
  • 1 Tbsp cornstarch
  • 2 Tbsp nutritional yeast
  • ¼ tsp turmeric
  • ½ tsp onion powder
  • ¾ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black salt (kala namak)
  • 2 Tbsp soy milk

For the Vegetables:

  • 1 Tbsp olive oil
  • 1 medium onion (white, yellow, or brown), chopped
  • 1 tsp crushed garlic
  • 2 ½ cups cremini mushrooms, sliced
  • 3 cups baby spinach, chopped

INSTRUCTIONS

Prepare the Pie Crust

  • In a food processor, combine flour, salt, and sugar. Pulse to mix.
  • Add solid coconut oil and process until the mixture resembles coarse crumbs.
  • Gradually add ice water, processing until a dough forms.
  • Transfer the dough to a floured surface and roll it out to fit a 9-inch pie dish.
  • Gently place the dough into the dish, trimming excess edges.
  • Chill in the refrigerator while preparing the filling.

Preheat the Oven

  • Set the oven to 350°F (180°C).

Prepare the Filling

  • In a food processor, blend pressed tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt until combined.
  • Add soy milk and blend until smooth. Set aside.

Cook the Vegetables

  • Heat olive oil in a pot over medium heat. Sauté chopped onion and garlic until softened.
  • Add mushrooms and cook until tender.
  • Stir in spinach and cook until just wilted.

Combine and Bake

  • Fold the sautéed vegetables into the tofu mixture.
  • Pour the filling into the chilled pie crust, spreading it evenly.
  • Bake for 40 minutes, or until firm and golden on top.

Cool and Serve

  • Let the quiche cool for 10 minutes before slicing.
  • Serve warm or cold, as desired.

EQUIPMENT NEEDED

  • Food processor
  • 9-inch pie dish
  • Rolling pin
  • Measuring cups and spoons
  • Mixing bowls
  • Silicone spatula
  • Whisk
  • Knife
  • Tofu press
  • Oven thermometer
  • Cooling rack

NOTES & TIPS

✔ Press the tofu before use to remove excess moisture and improve texture.
✔ Use ice-cold water for the crust to ensure flakiness.
✔ Black salt (kala namak) adds an egg-like flavor—adjust to taste.
✔ Nutritional yeast enhances the cheesy flavor, so don’t skip it!
✔ Customize with your favorite vegetables for variety.
✔ Let the quiche cool before slicing for cleaner cuts.
✔ Storage: Refrigerate leftovers for 3-4 days or freeze individual slices for quick meals.
✔ Gluten-Free Option: Try substituting the crust with a gluten-free flour alternative.

This creamy, flavorful vegan quiche is perfect for any meal—breakfast, brunch, or dinner. Enjoy! 

GINGER TURMERIC TEA

A warm and comforting Ginger Turmeric Tea is the perfect way to kickstart your morning when battling a cold or to unwind before bed with a soothing, caffeine-free treat. In truth, you don’t need a special occasion to savor this delicious and nourishing turmeric-infused drink.

INGREDIENTS

  • 3-inch piece of fresh ginger, peeled and thinly sliced
  • 6 fresh turmeric roots (about 1 inch each), washed, peeled, and thinly sliced
  • 10 whole peppercorns
  • 6 cups of water
  • 2 tbsp freshly squeezed lemon juice (or more to taste)
  • 3 tbsp honey (adjust to taste)

INSTRUCTIONS

  • In a saucepan, combine the ginger, turmeric, peppercorns, and water.
  • Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes.
  • Stir in the lemon juice and honey, adjusting to your preferred taste. Serve hot.

NOTES

  • The easiest way to peel fresh ginger and turmeric is by scraping the skin off with a small spoon.
  • Use a sharp knife to slice the ginger and turmeric for best results.
  • Fresh turmeric root may stain surfaces and hands; wearing gloves and protecting your work area with plastic wrap or parchment paper is recommended.
  • Store any leftover tea in a glass jar in the refrigerator. Reheat as needed.