Рецепт Vegan Asparagus Broccoli Quiche
Everybody has something they really really love to eat. We're talking something you love so much it is, hands down, the one food you would name whilst playing a rousing game of Desert Island.
Example: For Noodle Nose it would have to be, without a doubt, macaroni and 'cheese'. That kid loves him some macaroni and cheese. In fact, if I let him, he would eat macaroni and cheese for breakfast, lunch and dinner every single day forever. That's how much he loves it.
Me? I love broccoli. I love broccoli a lot. In fact I could eat it for every meal. And sometimes I do. Much to Honey's dismay who isn't broccoli's number one fan like me.
This delicious quiche made me think of that. Because it has broccoli in it. It really is a fantastic essential meal because it boasts much needed green veggies, a ton of protein and just as much flavor.
It also impresses non-vegans because it's quiche! And I find, more times than not, that non-vegans are always ultra impressed with traditional foods that have been transformed.
So here is a little homework: invite a carnivore over and make them this quiche. See what they have to say!
Need:
- 1 cup white whole wheat flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 4 Tablespoons olive oil
- 2 Tablespoons plus 1/2 cup So Delicious original coconut milk
- Extra virgin olive oil for cooking
- 1 shallot, finely chopped
- 1 - 2 cloves garlic
- 8 or 10 or so spears asparagus, trimmed and chopped into about 1/2 inch pieces
- 1 medium head broccoli (maybe 2-ish cups) cut into small bite sized pieces
- 1 pkg extra firm tofu, drained and squeezed of all extra liquid
- Dash salt plus more probably
- 1 teaspoon (or more) pepper
- 2 1/2 teaspoons curry powder
- 3 Tablespoons tamari
- 1 Tablespoon rice wine vinegar
Do:
Preheat oven to 400.
In a medium bowl, combine flour, sugar and salt. Set aside.
In a separate smaller bowl, whip oil and 2 Tablespoons So Delicious with a fork until frothy and combined. Add liquid to your flour mixture and use fork to incorporate. Note: the 'dough' will look like a crumbly mess. It's ok
Pour 'dough' into your pie plate and press it evenly across the plate, into the edges and up the sides. Pinch the top of the sides for a pretty decoration. Due to the nature of the dough this does take a bit of time. Take your time and do it right. It will be worth it.
Lightly place tin foil on top of crust and bake for 8 minutes. Remove tin foil and bake for another 4 minutes.
Remove from oven and let cool while you prepare your filling as follows.
Reduce oven heat to 375.
Heat oil on med/high heat and add shallot and garlic. Cook for about 1-2 minutes then add asparagus and broccoli. Let cook, stirring, for about 3-5 minutes then reduce heat to med/low, add salt and pepper, stir and continue to cook for about 3-5 more minutes then turn off heat and set aside for now.
In a food processor, combine tofu, 1/2 cup So Delicious, tamari, rice wine vinegar and curry. Blend until smooth. Taste your mixture and add a little salt and pepper as needed, keeping in mind you did add salt and pepper to your veg.
Add tofu mixture to veg mixture and combine well, then scoop mixture into cooled pie crust ensuring it is spread evenly throughout the crust.
Bake for 25-35 minutes until slightly golden on top. Remove from oven and let cool for about 5-8 minutes before slicing.
Serve:
Slice and serve a wedge of quiche alongside a simple green salad.
Oh, it's also really good cold. For breakfast. In case you were wondering.
Enjoy!
Tofu