6.06.2009

Let them eat vegan quiche!

Yes! The recipe you have all been waiting for. My fantastic vegan quiche!



Asparagus and Mushroom Quiche

1 block extra-firm tofu
1 C soy milk
1 tsp salt
1 tsp black pepper
2 TBS olive oil
1/2 C nutritional yeast
2 TBS tahini
1 tsp turmeric
1 onion, diced
1 C mushrooms, sliced
1 C asparagus (frozen or fresh), cut into 1 inch pieces
1/4 C sun-dried tomatoes, cut into strips
1/2 C dry polenta (also known as yellow corn grits)

Add the tofu, soy milk, salt, pepper, olive oil, nutritional yeast, tahini, and turmeric to a food processor. Blend until smooth. Pour mixture into a large bowl. Add onion, mushrooms, asparagus, sun-dried tomatoes, and polenta. Mix to combine.
Pour into a 9" pie pan that has been slightly coated with olive oil. Bake at 350 degrees for 45 minutes. Allow to cool for at least one hour before slicing to serve warm, or place into the fridge overnight and serve cold.


More recipes to come! Also working hard on my e-cookbook, "Ready, Set, Go Vegan!"


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