Cannellini Bean & Kale Quiche

One of my friends brought over a cannellini bean and spinach dip for Thanksgiving which was amazing, and I thought, this would be a good creamy filling for a quiche! Most recipes use silken tofu to get that consistency but I found the beans were just right. And having lived in France for 2 years, I miss quiche and have never tried to make a vegan version. I even made the crust from scratch, which was surprisingly easy and cheaper than a store bought crust.

For the crust

  • 1 1/2 cup whole wheat pastry flour
  • 1 1/2 tsp organic cane sugar
  • 3/4 tsp salt
  • 7 tbsp vegetable oil
  • 2 tbsp soy milk

Preheat oven to 400. Put all ingredients together in a mixing bowl and mix with a fork until all the flour is dampened, then press the dough against the bottom and sides of a 9 inch pie plate, making sure it’s even and there are no holes. Cover with foil and bake for 8 minutes. Remove foil and bake for another 4 minutes until the dough is set.

For the filling
  • 1 cup cooked cannellini beans
  • 1/2 cup basil
  • 1 12 oz jar artichoke hearts
  • 1 cup kale
  • 1 small yellow onion, chopped
  • 1 bell pepper, chopped
  • 1/2 cup portabella mushrooms, chopped
  • 3 cloves garlic
  • 1/2 cup daiya mozzarella cheese
  • 3 tbsp olive oil
  • 1/2 lemon
  • 1 tbsp nutritional yeast
  • paprika
  • salt

Bring the temperature of the oven up to 425. In a processor, add all the ingredients except the onions, pepper, and mushrooms. Process it up until it’s creamy. Saute the remaining ingredients in a saucepan with some olive oil until the onions start to get translucent, about 4 minutes. Layer the bean mixture and onion mixture in the pie crust, adding a sprinkle of daiya cheese on top. Bake for 30 minutes or until you can insert a toothpick and it comes out clean.

Bon appetit!

Cannellini and Asparagus Dip

I’ve been so lazy lately, working 6 days a week and pretty burnt out, I haven’t really felt like cooking too much when I get home. Even though being in the kitchen is therapeutic and relaxing for me, sometimes I just want to be a bum, watch 30 Rock, and not worry about dinner too much. So I made this super easy dip tonight, and it works for lunch tomorrow too!

I had these fancy Italian cannellini beans lying around that my friend gave me when she was moving out of her apartment, so I finally put them to good use. And it’s asparagus season! I got a good bunch at the coop last week that I had to use. So here’s what I whipped up.

Makes about 3 cups

  • 1 1/4 cup dry cannellini beans (soaked overnight)
  • 10 stalks asparagus
  • 1 clove garlic
  • juice of 1/2 lemon
  • half a 12 oz jar of marinated artichokes
  • 1 jalapeno pepper, chopped and the seeds removed
  • 2 tbsp nutritional yeast
  • 3 tbsp olive oil
  • salt to taste

Boil the cannellini beans in a pot with a pinch of salt until they’re soft (about 30 minutes)

Meanwhile, cut off the tough parts of your asparagus and cook in a pot of boiling water with salt until they’re tender (about 10 minutes.) Remove from heat, run under cold water, and chop up into smaller pieces to put in the processor.

Add beans, asparagus, and remaining ingredients into the processor (I also added a couple swigs of the marinated artichoke oil for some extra flavor since I didn’t have enough garlic.)


This would be great with just veggies or pita chips. I didn’t have much in the fridge so I just had it on some corn tortillas with some fresh baby spinach. Simple but awesome!