This recipe is going to have you messaging me asking me when you can stop by for dinner!

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OH MY GOODNESS! THAT QUICHE IS PURPLE!

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Hey, a trip to tropical Bali wouldn't hurt you one bit and if you're coming, you better stop in for dinner where I can treat you to an incredible plant based meal that just might make you consider going vegan! 😉

I'm not going to try to lie to you OK?
This is not a recipe for the 5 minutes you have after work to scrape something together. This little number took me into another galaxy where my hands were lost, working on their own, time was passing while I made the homemade crust and cheese but it's more than worth every second and sure as **** will impress the pants off of your family and friends! 😘

Food is my passion and something that really gets me excited is taking a traditional recipe and blending it with my creative spices and making it as we say over here 'same, same but different!'

I want to admit something to you:
Before I changed my diet, I was really sick. I didn't look it, but I was in a tremendous amount of pain that was taking over my life. After I revamped what I was putting into my pie-hole, everything changed and now I am a new woman with a HUGE passion for helping other people find the same freedom I found by offering DELICIOUS ideas to try so you don't have to eat salad to be healthy!

I LOVE FOOD! Let's eat delicious food that's good for us too!

What's better than food that is NATURALLY colorful as well as tummy-tickling delicious? ... I don't even know the answer to that.

Let's make it together! 😘

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What you need:

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Serves 4
Crust

• 1 cup flour of choice (I used purple sweet potato flour because it's exotic and beautiful!)
• coconut oil and water as necessary (start with 1/8 of each)
• 1 stem of fresh rosemary
• 1 tsp black pepper
• 1 tsp sea salt
• 1/2 tbs oregano

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Creamy Center

• 2 small sweet potatoes pre-boiled (I used purple to match the color scheme going on! Make sure they are soft for use!)
• 2 cobs of cooked corn (cut the corn from the cob- about 1/2 cup and cook beforehand)
• 1 cup coconut cream
• 1 stem of fresh rosemary
• 1 tbs nutritional yeast
• 1/2 tbs oregano
• 1/2 tbs sea salt
• 3 garlic cloves

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Veggie Layer

• 1 head of broccoli
• 1 yellow bell pepper
• 1 cup of finely sliced mushrooms
• 1 bunch spring onion
• 1 onion
• 2-3 cloves of garlic

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Walnut Cheese Topping

• 1 cup walnuts (soaked overnight)
• 3-4 sun dried tomatoes
• 2 tbs lemon juice
• 1 tbs nutritional yeast
• 1 tsp apple cider vinegar
• 1/2 tbs miso paste
• 1 tsp paprika
• 1 tsp sea salt
• 1 tsp black pepper
• filtered water (as needed for desired consistency)

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What to do:

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Crust

• Start with your flour and spices and mix them together in a bowl.
• If you're feeling like you want a short cut: throw the flour mixture into a food processor.

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• Add oil and water slowly in the same proportions, as needed to form a dough.... yes, that is what I did! 😉
  Careful it doesn't get too wet or you'll have to add more flour!

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• Remove the dough from the processor or bowl if you've hand mixed it and ball it up, then press into an oiled up pie pan.
• Brush coconut oil all over the crust.
• Place in oven at 180'C for 20 minutes.

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Walnut Cheese

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• Take all of the walnut cheese ingredients and pulse in food processor.

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• Keep pulsing until you get a smooth consistency.
• Taste when it's smooth. For more cheesy flavor add nutritional yeast.
• Put in the fridge and start to make the next step.

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Creamy Layer
So everyone knows that a traditional quiche usually has this eggy-cheese layer that makes up the pie portion... let's take that idea and veganize it!

• Take all of the cream ingredients (sweet potato, coconut cream, corn, herbs, salt and nutritional yeast and pulse it together in a food processor.

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• You want it to be a creamy consistency but it's also fun to let some of the corn pieces stay intact!

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• Spread this mixture evenly on top of the pre-baked crust.

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• In a skillet with some coconut oil, stir-fry the veggie layer (broccoli, yellow bell pepper, mushroom, onion, spring onion, garlic) on medium until the veggies soften a bit.
  You don't want them to be mushy, just mostly cooked.
• Pile the sautéed mixture on top of the cream layer.

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• Add a big scoop of walnut cheese into the center and spread out towards the edges.
  (I used half of my mixture for the other pan without doubling the recipe so there will be more cheese than it shows here!)

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• Place in the oven at 180'C for 20 minutes- 30 minutes.
• (At this point cooking it isn't terribly important since the crust is ready and veggies are close to done but to make it all blend together, putting it in the heat for a little while is the goal!)
• Let cool down, cut carefully and serve immediately!

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I'm an all or nothin' kind'a gal so this recipe and post took a lot of energy to bring here today so if you like it, please give it an upvote down below!

I truly believe we can heal ourselves through food and it is my mission in life to create and inspire delicious, mouth watering creations that are beneficial and packed full of plant based goodies to fuel our bodies, minds and lives!
Just a friendly reminder to all that I am hosting a very vegan contest click here to see the post explaining how to get involved! Anyone can enter and anyone can win as long as you follow the rules! 💖

My heart's in charge here. I write about what I feel in the moment. What inspires me, what drives my passion. Here are some of my recent additions:

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💁Want a FREE Steemit Assistant to Make Your Life MUCH Easier?💁
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🍝 Mouth Watering, Creamy Cashew Alfredo Pasta Sauce!
🍞 The Ultimate Loaded Breakfast Sandwiches
Until next time!

Sending you love through food, travel, inspiration and epic storytime!

XO,