Asparagus and Mushroom Quiche

Today Ben and I went up to visit my grandparents at their lovely lodge above Fairview. They recently became ‘flexitarians’ after reading The China Study (a great book on diet and degenerative diseases). We are immensely enjoying exchanging recipes, favorite brands, etc. While at the lodge we made them this tasty quiche that my they couldn’t say enough good things about!

‘Cheesy’ part:

14-ounce Package firm or extra-firm silken tofu
1/4 C Plain, unsweetened rice milk (or soy…or oat)
2 Tbs Nutritional yeast
1 Tbs Cornstarch
1 tsp Tahini
1/2 tsp Onion powder
1/4 tsp Turmeric
3/4 tsp Salt

Vegetables:

1 Bunch asparagus (about 12 ounces)
1/2 C Yellow onion, minced
2 Cloves garlic, minced
1 1/2 C sliced mushrooms
1 Red bell pepper, chopped
1 Green bell pepper, chopped

Olive oil spray
 2 Pie crusts

Put first 8 ingredients (tofu through salt) into the blender. Puree until completely smooth.

Preheat oven to 350. Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Spray a medium non-stick saucepan with olive oil and heat. Add the onion and cook for about 1 minute. Add the garlic, asparagus stalks (not the tips), and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated.

Distribute the vegetables evenly (excluding the asparagus tips) and spread on top of your crusts. Pour the tofu mixture over each of the crusts and spread evenly over the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil.

Bake for 60 minutes. Let cool for about 10 minutes before cutting.

Recipe thanks to:
Fat Free Vegan Kitchen

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