Comments | vegetus: time for a quiche

vegetus

time for a quiche

Dec 01, 2009 19:29

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 ( Read more... )

cooking

Comments 13

infloresence December 1 2009, 23:27:17 UTC

I think I'll have a bash at making this. I'll let you know how it goes!

Sorry I missed you on FB chat the other day. My computer has a pretty spotty connection and that particular chat medium gets all hinky :(

infloresence December 2 2009, 03:30:41 UTC

Well it is in the oven at the moment, and so far just licking the bowl was pretty nommy. (Ps - I love that you can do this with raw stuff when you're vegan and not get food poisoning...)

I added lemon and vegan dijonnaise mustard to make it more eggy (I just like "eggy" things) and some spinach. I found I needed quite a lot of water to get the cashews and tofu to blend up nicely.

Also, the cashew + tofu mix, with a bit of salt, pepper, lemon and mustard tasted EXACTLY like my mum's white sauce from when I was a kid!

/cooking geek

vegetus December 2 2009, 11:13:26 UTC

Wow, that was quick. I forget how much I love cashew cream, and it's like a little magical surprise everytime I eat something made from it...

I like the sound of the lemon and mustard, does it make it a bit like mayo?

The water I wasn't too sure about as the amount I used for both mixes was different and they both turned out fine, so I think it's up to the individual wanting to see how thick they like it. Also I know blender type can have an impact on this as well.

How did it work out?

prolificdiarist December 1 2009, 23:49:27 UTC

I so need to make this!

NOM!

I think I'll make a broccoli and mushroom version though. Oh god, I'm drooling...

vegetus December 2 2009, 11:14:20 UTC

You should have come along on Saturday :)

I think an asparagus and mushroom version would be nice. Really just play around with the flavours you like I think.

prolificdiarist December 2 2009, 12:50:32 UTC

I wanted to be there but had prior commitments! Grr at not being able to be in more than one place at once. *Pout*

Mmm, foodness.

dawning_horizon December 2 2009, 02:14:07 UTC

Oh yummy!

vegetus December 2 2009, 11:15:02 UTC

It certainly is.

inthezoo December 2 2009, 09:43:38 UTC

I have everything 'cept for the pastry, omg! I will make this and eat this very very soon. Thanks for the recipe!

vegetus December 2 2009, 11:14:53 UTC

Not a problem, I hope it works out well. Let me know what you think of it.

inthezoo December 7 2009, 15:19:59 UTC

Made this today with broccoli and shrooms instead and half a diced onion. SO GOOD! :P~~

delicious_irony December 29 2009, 03:07:49 UTC

Roughly how much water did you wind up using? Just enough to cover the cashews, or just enough to moisten? As in, 1/4cupful or a few tablespoons?

And does it matter if you use rice flour instead of arrowroot?

vegetus January 7 2010, 17:54:13 UTC

To soak the cashews, I used enough water to cover them to soak. I would have then added about 1/4 cup to the cashews when blending. The longer you soak them, the less water you'll need for this stage. The consistency should be like peanut butter.

When cooking it all up in a pan, I added 2/3 to 1 cup of water.

I can't say for sure about the rice flour over arrowroot, purely because I haven't tried it. However, the arrowroot is used to thicken and bind the mixture, so rice flour should do the trick.

Hope this is useful.