Friday, April 30, 2010

Vegan Quiche... simple and tasty!

Ok... even when I ate all that stuff, I never did like quiche. There is something about the buttery flaky crust and jiggly middle that gives me the heebie jeebies. I have never been a fan of the flaky rich thing that everyone is so googly eyed over... croissants? ugh... (I know, I know).

So why on earth did I decide to try a quiche vegan style? Honey is the total opposite of me. I'm a food purist: sauceless, butterless, as 'original' as you can keep the food. Honey loves all things saucy, buttery and rich; I'm sure his motto is 'bring on the sauce', or 'is there more sauce?', something like that!

So I thought I might try something new for him, my way, of course... he loves it!




Need:
Extra virgin olive oil (about 2 Tablespoons for sauteeing)
1 leek, white part only, halved and chopped
3/4 cup shitake mushrooms, sliced (you can also use the dehydrated 'mixed' blend... I have those and love them!)
2 heads broccoli, cut into small pieces
1 red bell pepper, chopped
1 - 2 cloves garlic
1 pkg extra firm tofu, drained and squeezed of all extra liquid
1/2  cup soy or almond milk
Salt and Pepper
2 1/2 teaspoons curry powder
4 T tamari
Pinch cayenne (optional)

One pie crust (see recipe on next blog)
Note: you can use a store bought crust but it probably won't be vegan, or as delicious as this one!

Do:
Preheat the oven to 375 degrees

Heat your oil in a pan and add leeks and mushrooms. Let cook on medium heat for about 8 minutes, stirring as you go. Add broccoli, red peppers and garlic and continue to cook another 5 minutes or so. Set aside

In a food processor, crumble the tofu and add soy milk, tamari, curry, salt and pepper and cayenne. Blend until smooth.

Add tofu mix to vegetable mix, stir well and taste. If it needs more tamari or curry or salt and pepper, add it now.

Scoop into the pie crusts you made and bake for 30 to 35 minutes. Let cool before serving.



Serve:
Once cooled, slice into whatever size you want and serve it with your salad of choice. I, of course, chose spinach!



Enjoy!

No comments:

Post a Comment

Related Posts with Thumbnails