Today’s official Vegan MoFo prompt is to recreate a meal from my childhood.
I was tossing around a few ideas but this morning decided I should use ingredients that I already have instead of running out for new ones. I had broccoli and tofu but wondered what I could create with those that would also be a childhood memory.
Then I remembered: my mom used to make broccoli pie! Though perhaps this is more a recipe from my teenage years it reminds me of home and the kitchen table where we always had family supper. My mom’s version included eggs and feta but I managed to MacGyver together a vegan version.
I’ve been meaning to make the Muffin Pan Mini Omelets from Isa Does It for awhile now, so I made the omelets with the spices from my mom’s recipe, also mixing in steamed broccoli, a small sautéed onion and a cup of crumbled almond feta that I made this afternoon.
I used this almond feta recipe by Coconut & Berries. I added extra nooch and a tsp of umeboshi vinegar. The final product was great, a bit lemon-y for me though so I will use less lemon juice next time. It was such a quick, easy recipe I can definitely see myself making this again and experimenting with different flavours.
Here are the little broccoli pies right out of the oven!
I served these with cucumber spears.
They were really, really good. Firm enough, but creamy and lovely where the bites of almond cheese were, with a nice freshness from the broccoli.
I think they’ll be even better tomorrow, if they last that long! Next time I might try making in it a square pan like my mom’s recipe calls for.
Mini Broccoli Pies
1 recipe Muffin Pan Mini Omelets, from Isa Does It
1 cup almond feta, crumbled
2 cups, broccoli, chopped
1 small onion, diced
dash of nutemeg
1 tsp caraway seed
Preheat oven to 350
Make the mini omelet batter as per recipe, plus dash of nutmeg and tsp of caraway seed.
Steam the broccoli, rinse under cold water and set aside.
Mix everything together in a bowl and then divide into 12, oiled (!) muffin tins.
Top with smoked paprika. Bake for 35min. Let cool for 10min before serving.
Note: Next time I'm going to try baking this recipe in a square pan for 35-45min.