I am a member of a wonderful book club. We don’t always read the assigned books, but we sure have a great time at our monthly meetings! It was my privilege to host this month and instead of the sit down dinner we usually do, we had decided this would be movie night and finger food. Well, in true fashion, we never got the watching the movie, but we did enjoy some vegan hors d’oeuvres! (Am I the only geek who sees that word and mentally says “hoars dee or vee oars” ?)
I also want to add, that these women accept me even though I eat weird food. They love me even though I am drunk and ridiculous after just one glass of wine, and turn into a messy pumpkin at midnight. They patiently listen to me talk about endorphins and butt cheek chafing and even tell me I am “inspiring”! Inspired to run the other way maybe, but no, these kind-hearted, amazing females laugh at my jokes, eat my vegan food and say YUM.
Something else important I wanted to share: Back when I first joined this group, a bunch of the women were doing my 30-Day Detox. They have told me that this was a turning point from unhealthy book club fare to more healthy homemade stuff. The thing is, I hear from a lot of my women clients that book club night is always full of sweets and diet-breaking treats. Some clients who are struggling to overcome obesity or food addictions (sugar, chips etc) even come to dread book club meetings because they are so fraught with stress for them. I can honestly say that if this book club had been all about sinful caloric splurge night, I probably would also not have continued coming to meetings despite how much I love these women. It’s just too hard for me with that kind of food around late at night. But now we eat delicious healthy foods and enjoy each other’s company.
So if you are like one of the people I mentioned, whose book club has become a mine field of junk food, I urge you to speak up. Other club members probably feel the same way and meetings can be just as wonderful with a shift in the kind of food provided. Or have me come and teach a healthy cooking class to your book club!
My menu was:
Popcorn (for the movie we didn’t watch)
My Nut Cheese, this time made with almonds instead of cashews. Sooooo yummy! (with a fresh baguette)
Chips and Guacamole
Olives, Crudite and Spelt Crackers
Tofu Mini Quiches (see recipe below)
Vegan Chocolate Chip Cookies from the PPK, amazing recipe HERE.
Dark and White Chocolate Pomegranate Clusters from this recipe HERE (I just did the bottom layer in dark chocolate and then the top layer parve white chocolate). By the way, this recipe I found on pinterest! Score!
The original recipe is from www.fatfreevegan.com. Mine is slightly larger that the original recipes and makes 12 muffin cups plus about 3 additional ramekins. This is due to the way tofu comes packaged here - I wanted to not have leftover tofu. If you just want 12, use the original recipe. You can use whatever vegetables you prefer.
- olive oil spray
- 1 clove minced garlic
- 1 cup chopped mushrooms
- 2 cups minced fresh broccoli florets
- 1 tablespoon minced fresh chives (or one green onion)
- 2-3 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
- black pepper to taste
- 600 grams firm tofu (that is 2 packages in Israel)
- 1/2 cup plain soymilk
- 2-4 tablespoons nutritional yeast (optional)
- 1 1/2 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
- 1tablespoon tahini (preferred) or cashew butter
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2-3/4 teaspoon salt
- Preheat the oven to 180C.
- Spray 12 regular-sized muffin cups well with non-stick spray.
- Lightly spray a non-stick skillet with olive oil and sauté the veggies over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat and set aside.
- Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky.
- Add the tofu mixture to the vegetables and stir to combine.
- Spoon equally into the 12 muffin cups about 3/4 full, plus the 3 greased ramekins.
- Put the muffin pan into the oven and immediately reduce the heat to 160C. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes Remove from the oven and allow them to cool for about 10 minutes. Enjoy!
There are 8g of protein and 2g of fiber in each quiche cup.