I’d Get Up Early for this Kale Party

April 13th, 2012 · Lisa · gluten-free, Recipes, Savory, sugar-free · Comments
I’m not one to shy away from competition. I love the push to get creative and challenge myself. When it comes to recipe contests I have to admit, I often play to the judges sweet tooth by creating complex desserts with layers of flavour. Some of you might remember the Perfect Party Petit Fours that took that cake in Yum Universe’s birthday contest. What can I say…it works.When Yum Universe announced they were hosting another culinary showdown I was excited until I heard it was all about kale and my usual strategy went out the window.Kale! I love Kale, but usually I eat it smashed together with some avocado and a sprinkle of pumpkin seeds and salt. No one wants that recipe, or a photo of that delicious green mess.So, I started thinking. What do I love almost as much as dessert?


Since I didn’t think I could convince anyone else that kale is really the candy of vegetables, I thought a fantastic brunch dish was the way to go. Enter…

A perfect personal-sized dish to bring to a spring-time potluck party. The best thing about this dish – even if you think you hate kale, you’ll love it. It’s not that you can’t taste the kale, you can, but it the distinct hint of green pairs brilliantly with the quiche’s creamy texture and the mushrooms umami flavour.

Crustless Mushroom and Kale Quiche*
makes 6 mini quiches
1 tsp extra virgin olive oil
2 tsp Braggs liquid Aminos or tamari
1 1/2 cup portobello mushrooms, chopped
2 cups curly kale, destemed and roughly chopped
1 clove garlic, minced
1/4 cup raw cashews
1/4 cup water
1/2 cup cooked chickpeas
1 TBSP chives, chopped
1 tsp fresh thyme
2 TBSP nutritional yeast
1 TBSP arrowroot powder
1 tsp raw tahini
1 tsp lemon juice

Preheat oven to 350 degrees. Prepare a muffin tin by lightly greasing or using silicon muffin liners.

In a sauté pan over medium heat, add oil, Braggs and mushrooms. Cook until mushrooms start to release their liquid and to turn brown, approximately five minutes. Add the garlic and cook for another minute. Add the kale, turn off the heat, and stir until wilted and bright green. Set aside.

In a food processor, combine the remaining ingredients and blend until smooth. Add the kale and mushroom mixture and pulse until just combined.

Divide the batter between 6 prepared muffin tins. Bake in the oven for 25-30 minutes, until golden brown and a knife inserted comes out clean. Serve warm perhaps with a drizzle of lemon tahini dressing.

Wish me luck…and eat your greens.


*Inspired by the crustless vegan quiche created by Susan Voisin


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