I am totally into Christmas this year. I have never been a scrooge, but I dread some of the set up, decorating, shopping. Not this year. Our outdoor lights were up by the end of November, the tree up and house decorated by December 1st. I love the lights and the colour, it makes the house feel brighter and cozy. Plus the boys love it all and are mostly old enough to not to be picking at the tree all day. I am sticking to one of my past boycotts though, no Christmas baking. I loathe it. My boys are headed over to their Great-Grandma’s to bake and decorate gingerbread men this weekend. She loves it and they will too.
Then there are the gifts. My boys get spoiled. They are the only grandchildren on both sides. That not only means grandparents going wild with giving, but aunts and uncles too. I am a clutter-phobe. We are staying in our three bedroom rancher when baby arrives. We don’t have a playroom. I fear being over taken by toys. A few weeks ago I cleaned out all the toys that are no longer played with, or were never played with. They all went up on Craigslist. So far I have made $110. I have vowed that that is the only money I am spending on the boys this Christmas. It has really made me think about what they truly need and want. I finished their shopping the other night. I bought everything locally. There is more than enough. Plus there is more to go around in January on our annual Maui vacation. I would rather spend money on doing than things. I feel good, might make this an annual November toy sale.
Now for the most part I am an egg hater (minus that weird pregnancy moment when I ate a breakfast burrito). I love the idea of quiche, so when I saw the recipe for Sundried tomato, mushroom and spinach tofu quiche I wanted to give it a try. It should be said that I am also not a huge tofu or mushroom lover. I made a few changes, subbing in asparagus for the mushrooms. The original was gluten and dairy-free, which I didn’t need, so I changes that a bit too. If you are looking for gluten and dairy-free get the recipe here.
For the crust:
1 cup whole wheat flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 very cold water
For the quiche:
1 block (14-oz) firm tofu
1 tablespoon olive oil
1 onion, chopped
3 large garlic cloves, minced
1.5 cups chopped asparagus or broccoli
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1.5 cups baby spinach
1 cup grated cheddar cheese (I used smoked cheddar)
1 teaspoon dried oregano
1 teaspoon sea salt
Black pepper, to taste
Red pepper flakes, to taste
I had my doubts. I tried a finger full of the pureed tofu and was almost ready to call it quits. We all loved it. It tasted like there was bacon in it, I think the combo of sundried tomatoes and the smoked cheese maybe. It re-heats well. I managed to get it on the table on a weeknight, but it was a bit of a push.
I hope all your holiday preperations are going smoothly. My goal it to avoid stress, that's why I am wrapping everything tonight.
Tiffany McFadden, RD