Coconut milk is some kind of wonderful. However, due to the recent discovery by PETA that a Thai company was abusing monkeys by forcing them to pick coconuts from the trees. “The animals were kept tethered, chained to old tires, or confined to cages barely larger than their bodies, deprived of any semblance of a life,” said PETA.

Any coconut milk purchased from Chaokoh, and other Thai coconut milk producers, represents the misery of a chained-up monkey,” according to PETA EVP Tracy Reiman. Thanks to PETA’s efforts, Kroger, Albertsons, Safeway, Wegmans, Costco, Target, Food Lion, and Stop & Shop have suspended the sale of Chaokoh coconut milk.

Other brands, located in Thailand, use this same horrid practice, but PETA investigations revealed that is only happening in Thailand. A good rule of thumb is to avoid any canned coconut milk from Thailand.

This dish can be used with different vegetables. And if you are not a fan of Herbs de Provence, feel free to substitute cumin/oregano/garlic powder.

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MUSHROOMS! They are not plants but specifically members of the fungi family and are more closely related to animals and humans with their unique composition. Mushrooms get their nutrition from organic matter, unlike plants that produce their food through photosynthesis. And, like humans, they need food, water, and oxygen to survive. Another fun note is that fungi are the most significant forms of life on earth that can grow and expand for miles, underground, in search of food.

There are so many varieties available and, I recommend using a combination of at least 3 different types of mushrooms with this recipe.

Mushrooms also provide antioxidants and nutrients that may contribute to heart health and protect the body from certain cancers.

These mushrooms are excellent served with freshly made garlic toasts but are also great stuffed into a pita pocket and topped with a dash of vegan parmesan or tzatziki.

ENJOY!

 

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This looks like a super hard and involved dish to prepare but trust me, it is simple…especially if you use a store-bought pie crust.

You can adjust the veggies to taste but I would recommend trying it with the ingredients listed in the recipe, for the first time, and then feel free to adjust it to your taste when you make it again.

The key is to make sure you add HEAPING tablespoons of flour, otherwise, the quiche will be too runny. A note of advice, let the quiche sit on the counter for about 10-15 minutes before slicing it. Leftovers can stay in the refrigerator for up to 5 days.

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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