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!

Pumpkin (flavored) Pie Crust

Not to be confused for a crust made for pumpkin pie (though it could be used for such), this is a pumpkin-flavored pie crust! 

Time- 10 minute prep, 20 minutes inactive
I am enjoying fall flavors this week and had leftover pumpkin puree from this weekend's pumpkin oatmeal pancake experiments. I decided to make a vegan quiche with a pumpkin crust for dinner tonight.

The recipe is very simple.

1 cup white flour
1/2 cup chickpea flour
1/2 tsp salt (or to taste)
3/4 cup pumpkin puree
~1/4 cup earth balance
Dried/fresh herbs to taste

Keep pumpkin and margarine as cold as possible. In a food processor, blend flours, salt, herbs (if desired). Add in pumpkin puree. The flour shouldn't be clumping too much, but should turn a nice orange-ish hue.  Then add in margarine. This is where the dough should become doughy.  Let cool in freezer ~20-30 minutes, or fridge overnight.

Lightly oil pie pans/tart dishes. Using your fingers, or if you are more patient than me roll out the dough, press into the bottom of your pie dish.

If you want to pre-bake, 425 for 10-12 minutes. Or I just went ahead and filled the crust with quiche mix.

1/6 of the recipe

Potato Leek Soup

Awesome soup recipe! David and I both had seconds. The corn adds a nice texture and the cilantro adds an interesting dimension to the flavor combination.


Potato Leek Soup
1 Leek (julienne, 2 inches)
1 Yellow onion (medium sized, diced)
2 garlic cloves, minced
1/2 tsp sea salt
olive oil
Potatoes (We used 4 small red potatoes and 1 large russet potato--peeled and cut into small pieces)

4-6 cups vegetable broth (Ours was fennel based, as we had a ton of frozen fennel left over from a couple months ago. Less broth will make a thicker soup.)

1 cup soy milk

Fresh cilantro

Thyme, rosemary, parsley, and ginger to taste

Optional: Was added 1.5 cups corn to add some texture to the puree.

In a deep sauteing pan (with a lid), saute garlic, onions, and sea salt in olive oil until onions appear translucent (5 minutes). Add leeks and saute until softened.

Pour broth over the vegetables and add potatoes. Bring to a boil, the reduce heat and cover.

Let simmer covered until potatoes are softened. Strain soup into a large pot, collecting solids in a colindar.  Puree solids (we used a food processor, but I am sure there are many ways to puree the soup).  Add the puree back to the soup, and stir until well blended. Add the soy milk, and adjust spices to taste. Add corn, if desired. Serve with a cilantro garnish!