So, I was running out of food and didn't want to go out food shopping until I could start my massive cook-a-thon over Spring Break. So, I said....'what do I have in my fridge?' Not much. Odds and ends that I couldn't think of how to use them. So, I stuck all my ingredients into google and found this! Relatively easy. First time I got to use the food processor my mom gave me, so I was excited. It was like 'ZIP' done. So much better than mashing tofu with a fork.
The recipe is here,
I'm not sure if I've looked around that site before, so I'll go back
when I have more time. If you are anywhere besides America, go there.
If you are in America, here is the recipe converted from grams to what
we generally have on our stupid measuring cups. My comments are in
the pretty blue.
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Serves 2 as a main meal, or 4 as a side. I had a quarter slice and I was plenty full!
INGREDIENTS:
5/8 c plain wholemeal flour
3.5 tbl plain white flour
--->This adds up to 7/8 cup (200g), use whatever mix of the two flours you like
7tbsp vegan margarine [soft or firm]
4 tbsp water
100g firm tofu [well drained]
100g silken tofu
-->I used half a block of regular firm tofu
6 tbsp soy milk
1 small red pepper [half]
1 medium onion
Handful of broccoli florets
Handful of steamed spinach
1 clove garlic
½ tsp turmeric powder
½ tsp chili powder
Black pepper to taste
Handful of pine nuts
--->I had some Parmesan cheese in the fridge, first cheese I've bought in months, so I put some of that on top.
Rub pieces of the margarine into the flour until the mixture resembles fine bread crumbs. Add enough water to make a dough, knead well and roll on a floured surface to fit a flat tin or quiche dish. Grease the tin and bake the pastry blind at 220 degrees (425F) for 10 minutes.
Saute the onion, red pepper and brocolli. Blend the tofu, soy milk, turmeric, garlic, chili and pepper in a food processor or by hand. Add the vegetables, including the spinach, to the tofu mixture (I threw in some nutritional yeast, just because). Pour into the pastry crust and bake at 180 degrees (350F) for 30 - 45 minutes, depending on your oven. 10 minutes before it has finished cooking, sprinkle the pine nuts over the top and lightly brush with olive oil.
Serve warm, not hot.
The idea for this recipe came from the kitchen section on the Vegan Family House website, check it out!!
http://www.veganfamily.co.uk
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I have to say that I'm an idiot. I didn't realise until posting
this (my quiche is currently in the oven) that the 'degrees' were
'celsius'. Hopefully it will be cooked....I thought that seemed low.
Good thing I had it up higher (yay intuition) anyway.
[EDIT]
Finished it. It was
delicious. Full of flavour. I was afraid that it would be spicy, with
all the red pepper seasoning, but it wasn't. Quite tasty :) I would
definitely make it again and definitely recommend it. It tasted like a
real quiche! Without feeling gross after from the eggs. Great recipe. Yum Yum
