Interview/Podcast with Sersie Blue from the Faithful Vegan Blog: Exploring Veganism Without All the Hang Ups!

Interview/Podcast with Sersie Blue from the Faithful Vegan Blog: Exploring Veganism Without All the Hang Ups!

On Sunday I did an interview with Sersie Blue about my journey of going vegan.  We had so much fun talking!

Sersie discovered my blog this year — I honestly think the Holy Spirit led her here.  She contacted me and I found out that we are both Seventh-day Adventists, we both are vegan (her moreso than me I think!) and that we both are of Jamaican parentage.

After our interview, I then found out that one of my my good friends and lawyer colleagues is the girlfriend of her brother!  It’s a small, small world. 🙂

You can listen to our chat by clicking here.  Enjoy!


Killer Callaloo Quiche (and other Quiche Variations) (Gluten-Free, with Paleo, Vegan and Vegetarian Options)

Remember that time when I promised to post my callaloo quiche recipe and then a year passed and I still hadn’t posted it?  lol.  Life happens.

The following is my Jamaican twist on a beloved brunch favourite.  I received some of my inspiration from Angela Liddon’s sun-dried tomato, mushroom and spinach tofu quiche.  I’ve also given you options to make it vegan.  The recipe can be easily customized to your tastes.  I’ve given you a selection of add-ins that you can mix and match to suit your fancy.

Happy Sunday brunch!


This is not callaloo quiche. This is a quiche I made with eggs, broccoli, orange bell peppers and turkey bacon.


  • 1 chicken egg or “flax egg” (1 tablespoon ground flax + 3 tablespoons water, mixed together)
  • 1 1/3 cup almond meal (can be omitted; just add more oat flour and buckwheat flour; if paleo, just use almond meal and 1 cup coconut flour, and omit the oat/buckwheat flour)
  • 1 cup gluten-free oat flour or buckwheat flour (I used half and half of both)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 tsp kosher salt
  • 1 tbsp coconut oil or olive oil
  • 1/2 cup quinoa, cooked (optional)
  • 1-2.5 tbsp water, as needed



  • 6 eggs
  • 1/2 cup coconut cream (the cream scooped off of the top of a refrigerated can of coconut milk) or non-dairy creamer
  • 1 tsp sea salt
  • 1/2 cup ackee (optional)


  • 1 block (14-oz) firm tofu
  • 1/4 tsp tumeric
  • 1 tbsp tamari
  • 1/3 or 1/4 cup almond milk
  • 2 tbsp nutritional yeast
  • 1 tbsp tahini
  • 1 tsp salt (I use black salt or kala namak to lend an “eggy” taste to the tofu)
  • 1/2 cup ackee (optional)

Add-ins (Mix and Match or Omit as you please…):

Tip:  Try not to use watery vegetables, else you will get a watery quiche!

Tip:  You can’t use all of these vegetables or add-ins.  Pick a maximum of four (not including seasoning — use as much seasoning/spice as you would like).

  • 1 can of callaloo, strained (if you are lucky enough to find fresh callaloo, use 1 – 1 1/2 cup packed.  You can substitute  baby spinach or regular spinach if you can’t find callaloo).
  • 1/4 tsp nutmeg
  • 1/4 tsp onion powder (or 1/2 red onion, sliced)
  • 3 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 tsp rosemary
  • 2 strips of bacon (turkey, chicken, tempeh bacon or coconut bacon)
  • 1 – 3 stripped of smoked salmon (if using smoked salmon, you may want to scale back on the salt…I learned the hard way)
  • 4 stalks of asparagus, chopped
  • 1 – 1 1/2 cup of broccoli flowerettes
  • 1/2 orange or red bell pepper, chopped
  • 3 cups (8-oz) sliced cremini mushrooms, sliced
  • 1/4 cup of ackee
  • 1/2 cup fresh chives or green onion, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 1/3 cup oil-packed sun-dried tomatoes, finely chopped
  • 3/4-1 teaspoon fine grain sea salt
  • 1/4 cup Daiya (cheese cheddar or pepperjack)
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Salt, to taste
  • 1 tomato, sliced
  1. Preheat the oven to 350 F and lightly grease a round 10-inch tart pan or a 9-inch glass pie dish.
  2. Mix the ingredients for the crust.  Press the batter into your pan or pie dish, by starting in the centre and working your way up the edges.  Poke a few holes in the bottom so that air can escape while baking.
  3. Blind bake your crust: Bake your crust for 15 mins, and then remove to cool while you prepare the filling.
  4. While the crust is baking, saute your vegetables in 1 tbsp coconut oil.  I like to saute them with a little bit of salt, pepper and crushed garlic (or garlic powder) so that they taste better in the quiche.  Once cooked lightly (because they will cook more in the oven), remove and set aside.
  5. If making the vegetarian version: In a large bowl, beat your eggs with the coconut cream.  Set aside.
  6. If making the vegan version: Process all of the base ingredients for the filling (tofu, tahini, almond milk, tumeric, tamari, nutritional yeast and salt) in a food processor.  Add more milk if necessary until you get a smooth consistency.  Empty out into a large bowl.
  7. In your large bowl with the tofu or the egg, add any or all of the add-ins you want (don’t go overboard — you should still see more quiche than vegetables).  Make sure veggies are mixed with the filling.  Adjust seasonings if necessary.
  8. Pour your quiche into the blind baked crust.  Top with sliced tomatoes if preferred.
  9. Bake for 40 minutes.  I like to broil my quiche on low for 5 mins towards the end of baking.  Serve hot.  Leftover quiche can be stored in the fridge or frozen for later use.

The following are pictures of quiches (vegan and vegetarian) I’ve made over the years…



Smoked salmon, mushroom and spinach quiche made with eggs.


Quiche made with tempeh bacon and eggs.


Quiche made with tofu and vegetables. I left it under the broiler for a little too long though…

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Jerk Shepherd’s Pie (Topped with a Potato, Cauliflower and White Bean Mash) (Vegan, Gluten-Free)

Tonight’s dinner — Jerk Shepard’s Pie.  Everything tastes better jerked. 🙂

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The topping here can be modified in a number of ways: for instance, omit the potatoes and use more cauliflower and beans to make it low-glycemic or use sweet potatoes instead of Russet or Yukon Gold.  I personally included the potatoes because 1) I LOVE potatoes and 2) without the potatoes, the cauliflower and beans either taste more granular or taste like a puree (in my.

It’s a little bit of work,  but when you are listening to Bruno Mars reggae covers (like Marry You and It Will Rain) the time passes quite quickly.

Hope you have fun making this.  I know I did!!


2 cups brown and/or green lentils

1 cup tomato sauce

1/4 cup vegan Worstcheshire sauce

1 tbsp dried thyme

1/4 cup chopped onion (optional)

3 stalks celery (chopped)

1/4 cup (or 3 tbsp) dry Jerk seasoning

2 cups of frozen mixed vegetables (corn, green peas, green beans, carrots — I used PC’s Frozen Vegetable Medley to make things simpler)

“Potato” Mash

1 head of cauliflower

4 -5 Yukon gold potatoes

1 can of white kidney beans, Great Northern beans or white small pearl beans (or 1 1/2 cups cooked)

1/2 cup almond milk (or another non-dairy milk)

2 tbsp vegan butter (optional)

Salt (to taste)

  1. Preheat oven at 350 degrees.
  2. Cook the lentils according to package directions.  This should take around 30-40 mins.  While the lentils are cooking, you can work on cooking the potatoes and cauliflower (see step 4).  Once cooked, stir in all of the other ingredients (if you used the PC frozen vegetables, you may want to break up the green beans and baby carrots into smaller pieces).
  3. In a large baking dish, spread your lentil filling.
  4. Cook your potatoes until tender.  Steam the head of cauliflower until soft.
  5. Combine the cauliflower, Yukon gold potatoes and beans in a bowl.  Add the other ingredients.  Mash them with a potato masher or immersion blender.
  6. Top the lentil filling with the cauliflower, potato, white bean mash.
  7. Bake for 30 mins or under the mash turns crusty and the edges are brown and bubbly. Serve hot.

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