Vegan Potato Quiche

Is morning time, you want a quiche but you don't eat eggs, what do you do? Try this quiche version! You can eat it in morning, noon or night (or at least we did!) Is a flavorful and healthy recipe that you will leave you speechless.


  • 800 grams or 28 oz potatoes (about 4 medium potatoes)
  • 1/2 teaspoon of hing (aka asafetida)
  • 1 cup chickpea flour
  • 1 cups of water 
  • Salt to taste 
  • Dash of black salt (optional)
  • 1 cup of daiya cheese
  • 1 teaspoon of dry rosemary 
  • 1 teaspoon of dry basil
  • 1/2 cup of extra Virgin Olive Oil
  • 1 teaspoon of baking powder 


STEP 1: Preheat the oven to 375 degrees.

STEP 2: Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately  ⅛ inch thick. 

STEP 3: In a non-stick frying pan add two tablespoons of olive oil and once the oil is hot, add the potatoes, salt to taste and 1 cup of water. Bring it to boil. (WATCH OUT! You may need to turn down the heat slightly, so the potatoes do not burn.) Cook for about 20 minutes or until potatoes are soft. Stir occasionally.

STEP 4: Remove the potatoes from the pan with a slotted spoon.

STEP 5: In a separate bowl, pour chickpea flour and 1 cup of water, add salt (Tip! Add black salt to get a truly authentic egg-like taste) Mix with a fork.

STEP 6: Pour the mix over the potatoes. Mix all together and place the mixture in a medium round cake mold. Bake for 25 to 30 minutes.

Decorate as desired, serve and enjoy! -Chef Govinda


My Vegan & Flourless Chickpea Biscuits

You know why I love Mondays? Cause it's my 2nd day off and I can take my sweet time to prepare a delicious gourmet breakfast for my family. (Sigh) If I could do that everyday of the week... (day dreaming)

Oh well, for now I got Mondays! And this time I'm sharing with you my last's Monday Specialty. Enjoy!


2 cups of chickpea flour

1 egg size from egg replacer

1 tablespoon baking powder

3/4 teaspoon of sea salt

Pinch of cinammon

7 tablespoons of coconut oil

3/4 cup almond milk



STEP 1: Preheat oven to 375ºF  and line sheet tray with parchment paper.

STEP 2: In medium size bowl sift the chickpea flour, baking powder, cinammon and salt. Whisk to combine.

STEP 3: Using a pastry cutter (or knives), cut fat into flour mixture until fat is crumbly and coated in flour. (Whaaat? Click here to learn this technique!) 

STEP 4: Pour in almond milk and egg replacer, then mix gently with rubber spatula just until combined, being careful to not over-mix.

STEP 5: Sprinkle chickpea flour on to table. Then transfer dough to lightly floured table and gently roll out to shape of rectangle, about 1/4 inch thick. With long edge facing you, fold in both short ends to meet in the middle. 

STEP 6: Cut biscuits with lightly floured cookie cutter or sharp knife and transfer to sheet tray. 

STEP 7: Bake for about 6 minutes and rotate pan in oven to ensure even browning. Continue baking for about another 10 minutes or until golden brown on top and slightly firm to touch. 

STEP 8: Transfer to rack and cool.




Spanking Quinoa and Oatmeal Flour-less Pancakes

I don't know about you but we love doing pancakes for Sunday Brunch! So this is our special treat for you! They are spankingly good!

Yield 6 pancakes


  • 1/4 cup of almonds
  • 1/2 cup of dates
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of vanilla
  • 1 tablespoon of ground flax seed
  • 1/2 cup of oat meal
  • 1/2 cup of quinoa flakes
  • 1/2 cup of maple syrup
  • 1/4 teaspoon of baking powder
  • one egg from an egg replacer
  • pinch of salt


STEP 1: Grind almonds and dates in a food processor.

STEP 2: In a medium bowl, mix all the ingredients together and mix till you create smooth batter.

STEP 3: In a small saute pan pour 5-inch sized pancake mix and let them bake on both sides till golden and LISTO

OPTIONAL: Serve with a delicious maple syrup and bananas for topping :)

Share it, Cook it and Dedicate it...oh! and please let me know how they turned out! -Chef Govinda