Friday, July 18, 2014

Denver Quiche

This is so yummy we reheated it and had the leftovers for our next days lunch.

Denver Quiche
The Complete Guide to Vegan Food Substitutions
By Celine Steen and Joni Marie Newman

            Nonstick cooking spray
14        ounces silken tofu, drained (I used firm)
1/4       cup nutritional yeast
1/4       cup chickpea flour
1/4       cup cornstarch
1/4       cup olive oil
1          teaspoon onion powder
1          teaspoon garlic powder
1/4       teaspoon turmeric
1          tablespoon mild Dijon mustard
1/4       teaspoon black salt (In Indian stores – gives egg flavor)
1/2       teaspoon cumin
1/4       teaspoon paprika
1/2       teaspoon liquid smoke
1          cup diced onion (red or white)
1          red bell pepper, cored and seeded and diced
1/4       cup vegan bacon – cooked and diced
1/4       cup chopped fresh basil (optional)
            salt and pepper to taste

Preheat oven to 350 degrees

Prepare 9” pie pan with cooking spray.

In a blender, combine tofu, nutritional yeast, chickpea flour, cornstarch, olive oil, onion powder, garlic powder, turmeric, mustard, black salt, cumin, paprika, and liquid smoke.  Puree until smooth.

Transfer mixture to a mixing bowl and stir in onion, red and green bell peppers, cooked vegan bacon and fresh basil.  Salt and pepper to taste.

Pour mixture evenly into pie pan.

Bake, uncovered to 45 minutes to 1 hour  (I cooked for 45 minutes) or until top is golden brown, and center is firm.  Let cool for at least 10 minutes before serving.

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