IRO-bot will never die (i_smile_big) wrote in vegancooking,
IRO-bot will never die

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tofu spinach quiche

This recipe rules. It's what I ate for all of Thanksgiving weekend because it was the only thing I could eat other than the banana nut muffins that I also made. But everyone ate those because they also rule.

Everyone saw me make it out of tofu, so no one tried it, except for my vegetarian sister who had a bite after she was all full of potatoes, but she said it was really good and I just sent her the recipe.


1-1/2 cup brown rice flour
1/3 cup oil
3/4 teaspoon salt

1 medium onion, finely chopped
2 cloves minced garlic
1 lb. (your choice) broccoli or spinach, cooked to just done
1 lb firm tofu, drained
1/2 cup vegan soymilk
2 tablespoon vegan soy parmesan cheese (I don't have soy cheese, it still is awesome)
1/4 teaspoon vegan Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper

Make the crust: Mix together the first three ingredients, then add enough water to make crumbly and like shortbread. Spoon into a 10" quiche pan and spread out then press crumbs together. Using the bottom of a measuring cup is helpful for this step.

Cook your veggie of choice until just soft. Cook onion and garlic until golden, and add veggie and heat through. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and soy cheese if available, until smooth. You can pour into large bowl and add the onion and veggie mixture and combine well if you want your veggies whole in the quiche. This past time I threw the spinach in the blender and blended for just a sec and had a beautiful green quiche that didn't have spinach leaves pulling out between my slices. Pour into crust and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.
Serves: 6
Preparation time: 20 min

Banana Bread

1 3/4 cups flour (I always do 1 cup all-purpose and 1 cup whole wheat)
1 1/2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed banana (2-3 bananas)
equivalent of 1 egg – 2 1/2 Tablespoons flax seed blended with water, or egg replacer (if you're used to using flax but use egg replacer this time, don't fill the tins quite as high because they rise more with egg replacer)
1/2 cup vegetable oil
1/3 cup soymilk + 1/3 Tablespoon vinegar = "buttermilk"

1.Preheat oven to 325º.
2.Mix flour, sugar, baking soda, and salt in large mixing bowl.
3.Mix bananas, oil, and “buttermilk” in medium mixing bowl.
4.Combine in large bowl and stir well. Add blended flax/egg and stir. (Optional half cup walnuts).
5.Pour into greased 9x5” bread pan, or 2 greased muffin tins.
6.For bread: Bake at 325º for 1 hour and 15 minutes, or until toothpick comes out clean.
For muffins: Bake at 325º for 35 - 40 minutes, or until toothpick comes out clean.

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