vegansaurus!

04/18/2011

From No Face Plate, vegan cashew cheese quiche! Damn, babygirl, looking GOOD. I used to love quiche so I’m super excited to [get my mom to] make this! The post has the vegan quiche recipe but it also tells you about all the great uses for cashew cheese. I’ve had cashew cheese before, I’m pretty sure. I think it was delicious! If I remember correctly!
I think I would go straight spinach and shallots with my first quiche. Spinach is always a good bet. What would you do? Maybe zucchini! Who can say?! It’s your world!

From No Face Plate, vegan cashew cheese quiche! Damn, babygirl, looking GOOD. I used to love quiche so I’m super excited to [get my mom to] make this! The post has the vegan quiche recipe but it also tells you about all the great uses for cashew cheese. I’ve had cashew cheese before, I’m pretty sure. I think it was delicious! If I remember correctly!

I think I would go straight spinach and shallots with my first quiche. Spinach is always a good bet. What would you do? Maybe zucchini! Who can say?! It’s your world!

10/06/2010

We adore delishyourdish around here. Though it’s a vegetarian blog, she often posts vegan recipes and they usually look/sound really really tasty so give it to me. This recipe for a vegan quiche looks especially deeeeelicious so everyone make it for me PLEASE I AM BEGGING YOU:

“Niche Quiche” — Vegan Quiche with Caramelized Onions, Leeks and Mushrooms and Millet Crust
Last week I had cooked up a recipe for a friend of mine out of one of her favorite cookbooks. I had never had vegan quiche, let alone cooked it, but I’m pretty good about trying anything once. The quiche was phenomenal! I couldn’t wait to get into my own kitchen and cook up my own batch. This time I added a few different veggies and baked the millet crust before putting in the filling. The quiche was so delish, that I unfortunately only have 1 piece left for tomorrow…if it lasts until then.
What You Need:2 Onions (1 diced, 1 thinly sliced)Fresh Thyme (to taste)1 Clove Garlic (minced)Salt/Pepper/Cayenne (to taste)2 Tbsp. Soy Sauce2 Tbsp. Tahini2 Tbsp. Nutritional Yeast1 Large Leek (cleaned and chopped)1 Cup Mushrooms (sliced)1 Cup Millet (rinsed and drained)1 1/2 Blocks Tofu (I used silken and firm)3 Cups Water
Pre-heat oven to 400 degrees.
1. In a greased, medium/large pot, sweat the onions and garlic until the onions are translucent. Add a pinch of salt and chopped thyme. Then, add the millet to the pot and saute for about 1 minute. Then pour in the 3 cups of water. Bring the millet to a boil, then turn it down to a simmer until all the water is absorbed.  The millet should be slightly chewy.
2. While the millet is cooking, blend together the tofu, soy sauce, tahini and 1 tbsp. of nutritional yeast until smooth. Set aside.
3. When the millet is cooked, press it in to a greased baking dish or tart pan. Place the tray into the oven for about 10-15 minutes or until millet crust is crisped slightly.
4. While the crust is baking, toss the leeks and onions into a greased saute pan. Slowly caramelize the veggies, then toss in the mushrooms.  Add in chopped thyme to taste. Saute until mushrooms are tender. Then, combine the veggies and tofu mixture in a medium bowl. Fold the ingredients together until well combined. Season to taste.
5. Then, remove the crust from the oven and fill the crust with the tofu/veggie mixture. Top the quiche with the remaining nutritional yeast and bake for 25-30 minutes. Allow to cool slightly before cutting into it.

We adore delishyourdish around here. Though it’s a vegetarian blog, she often posts vegan recipes and they usually look/sound really really tasty so give it to me. This recipe for a vegan quiche looks especially deeeeelicious so everyone make it for me PLEASE I AM BEGGING YOU:

“Niche Quiche” — Vegan Quiche with Caramelized Onions, Leeks and Mushrooms and Millet Crust

Last week I had cooked up a recipe for a friend of mine out of one of her favorite cookbooks. I had never had vegan quiche, let alone cooked it, but I’m pretty good about trying anything once. The quiche was phenomenal! I couldn’t wait to get into my own kitchen and cook up my own batch. This time I added a few different veggies and baked the millet crust before putting in the filling. The quiche was so delish, that I unfortunately only have 1 piece left for tomorrow…if it lasts until then.

What You Need:
2 Onions (1 diced, 1 thinly sliced)
Fresh Thyme (to taste)
1 Clove Garlic (minced)
Salt/Pepper/Cayenne (to taste)
2 Tbsp. Soy Sauce
2 Tbsp. Tahini
2 Tbsp. Nutritional Yeast
1 Large Leek (cleaned and chopped)
1 Cup Mushrooms (sliced)
1 Cup Millet (rinsed and drained)
1 1/2 Blocks Tofu (I used silken and firm)
3 Cups Water

Pre-heat oven to 400 degrees.

1. In a greased, medium/large pot, sweat the onions and garlic until the onions are translucent. Add a pinch of salt and chopped thyme. Then, add the millet to the pot and saute for about 1 minute. Then pour in the 3 cups of water. Bring the millet to a boil, then turn it down to a simmer until all the water is absorbed.  The millet should be slightly chewy.

2. While the millet is cooking, blend together the tofu, soy sauce, tahini and 1 tbsp. of nutritional yeast until smooth. Set aside.

3. When the millet is cooked, press it in to a greased baking dish or tart pan. Place the tray into the oven for about 10-15 minutes or until millet crust is crisped slightly.

4. While the crust is baking, toss the leeks and onions into a greased saute pan. Slowly caramelize the veggies, then toss in the mushrooms.  Add in chopped thyme to taste. Saute until mushrooms are tender. Then, combine the veggies and tofu mixture in a medium bowl. Fold the ingredients together until well combined. Season to taste.

5. Then, remove the crust from the oven and fill the crust with the tofu/veggie mixture. Top the quiche with the remaining nutritional yeast and bake for 25-30 minutes. Allow to cool slightly before cutting into it.

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