Vegan Fall Quiche

A Fall quiche derived largely from this recipe.

Pie crust (I used my Pumpkin-flavored pie crust)

Veggie part

1/6 recipe (not including crust)

1 tsp olive oil
1/2 large yellow onion, diced
2 cloves garlic, minced
1 small head broccoli, diced
1 red bell pepper, diced
1 large carrot ( I used purple variety), sliced
1/2 tsp salt
1/4 tsp red pepper flakes
1 tsp cumin
1/2 tsp ginger
Thyme, rosemary to taste
1/4 cup water or vegetable broth

Quiche part
1 package silken tofu
2 tbsp lemon juice
1 tbsp tahini
1 tbsp rice vinegar
1/4 cup nutritional yeast
1 ounce vegan cheese (I used daiya mozzarella)
chives

Pre-heat oven to 350.

Make the pie crust, and set in the freezer while you prep veggies.

Veggies: Heat oil over medium. Saute garlic and onions until translucent. Add cumin, red pepper flakes, salt, spices. Saute 2-3 additional minutes. add rest of veggies and water. Cover and steam until broccoli turns bright green and the peppers and carrots soften (~7-10 minutes). Uncover and allow the water to boil off. Taste and adjust! Then set aside to cool a bit.

Quiche: Meanwhile, combine tofu, tahini, lemon juice, vinegar, and nutritional yeast and blend until smooth. Taste and add salt/pepper if desired.



Prep the pie/tart dishes. Sprinkle vegan cheese onto the pie crust. Combine tofu and saute'd veggies and mix until even. Add appropriate amount of quiche mix to pie tin. I topped mine with chives for color.

Bake 45-55 minutes, or until lightly browned and set. I made 6 mini quiches with this recipe. However, should be enough to make a full sized pie.

Enjoy!

Broccoli Spinach Lasagna

This is a good way to clean out the fridge. For us, we had spinach, broccoli, and icicle radishes. The two of us had left overs for lunch and quick dinners for 3 days. But, it was super delicious!! Pictures to come.

Vegan Lasagna
Serves 6-8 (or 2 for days :-P)

1/2 package lasagna noodles
1 package extra firm tofu (14-16 oz)
1/4 cup nutritional yeast
Spices to taste- about 1/2 tbsp of each: lemon garlic spice mix, salt, pepper, oregano, and thyme.
Spinach- about a quart of fresh or frozen spinach
4 small icicle radishes
1 head broccoli
2 large cloves garlic
1 red onion
2 regular cans tomato sauce or one large jar pasta sauce
1 package soy mozzarella cheese


Step 1: Cook lasagna noodles as per package instructions. While cooking, drain/press tofu. If using, blanch fresh spinach in left over pasta water.
Step 2: Using a fork or hands crumble tofu to ricotta texture. Add nutritional yeast and spices, mix well.  Mix in spinach. Set aside.
Step 3: Dice radishes and broccoli into small edible pieces. Mix together and set aside.
Step 4: Chop onion and mince garlic, Saute briefly in olive oil until onion is translucent.

In a 9x13 baking pan, layer accordingly:

Thin layer of tomato sauce (Sauce)
Noodles
Sauce
Broccoli/radish mix
Sauce
Noodles
Sauce
Onion/garlic mix
Tofu ricotta
Sauce
Noodles
Sauce
Top with soy mozzarella cheese



David had already dug in before we could get a great shot of the lasagna, but here is what the final product should look like (minus a slice):



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