time for a quiche
It was C's birthday last week and to celebrate he threw a vegan finger food potluck. As C has a preference for the savory rather than the sweet I thought I shouldn't made desserty things. Recently, when I was in Australia, Ant cooked a lovely vegan onion quiche which I enjoyed so I thought I'd have a go at making something along those lines. After reading about a dozen recipes what I came up with was very popular indeed...
Mushroom and Leek Quiche
What to gather:
3/4 cup raw cashews (soak them in hot water for about 10 minutes before you start)
400g firm tofu
a small leek sliced
garlic to taste (chopped or crushed)
1 cup mushrooms chopped
2 tbsp arrowroot
2 tbsp vegetable oil
1 tsp tumeric
1 tsp paprika
2 tbsp soy sauce
cracked pepper
water
pastry of choice, I was lazy and used premade puff pastry
Oh what to do! What to do!
1. Blend down the cashews with a blender. I used one of those hand held ones which normally I don't like, but it did the job nicely. Add some water if the cashews don't go into a smooth cashew cream.
2. Add the tofu and blend that down until the cashews and tofu are mixed together into a thick smooth consistency.
3. In a pan heat the oil and lightly fry the garlic, leek and spices together.
4. Add the mushrooms and when starting to brown add in the arrowroot and soy sauce, stir well.
5. Add in the cashew/tofu mix and some water. Make sure everything is mixed together well and turn the heat off.
6. Oil a baking dish (I used cupcake tins for mini quiches) and cover with pastry.
7. Fill pastry shell with mixture and top with sprinkled paprika and slices of mushroom.
8. Bake for about 20min in a preheated fan forced oven on 200C.
9. Enjoy.
I also make broccoli and sweet corn quiches. Simply replace the leek and mushroom with half a cup of finely chopped broccoli, half a brown onion finely chopped and half a cup of sweet corn. I also added half a teaspoon of vegetable stock powder instead of soy sauce.
Who says you need to eat eggs and cream?
Mushroom and Leek Quiche
What to gather:
3/4 cup raw cashews (soak them in hot water for about 10 minutes before you start)
400g firm tofu
a small leek sliced
garlic to taste (chopped or crushed)
1 cup mushrooms chopped
2 tbsp arrowroot
2 tbsp vegetable oil
1 tsp tumeric
1 tsp paprika
2 tbsp soy sauce
cracked pepper
water
pastry of choice, I was lazy and used premade puff pastry
Oh what to do! What to do!
1. Blend down the cashews with a blender. I used one of those hand held ones which normally I don't like, but it did the job nicely. Add some water if the cashews don't go into a smooth cashew cream.
2. Add the tofu and blend that down until the cashews and tofu are mixed together into a thick smooth consistency.
3. In a pan heat the oil and lightly fry the garlic, leek and spices together.
4. Add the mushrooms and when starting to brown add in the arrowroot and soy sauce, stir well.
5. Add in the cashew/tofu mix and some water. Make sure everything is mixed together well and turn the heat off.
6. Oil a baking dish (I used cupcake tins for mini quiches) and cover with pastry.
7. Fill pastry shell with mixture and top with sprinkled paprika and slices of mushroom.
8. Bake for about 20min in a preheated fan forced oven on 200C.
9. Enjoy.
I also make broccoli and sweet corn quiches. Simply replace the leek and mushroom with half a cup of finely chopped broccoli, half a brown onion finely chopped and half a cup of sweet corn. I also added half a teaspoon of vegetable stock powder instead of soy sauce.
Who says you need to eat eggs and cream?