Tofu Vegetable Quiche/Corrected

[Guest guest]

~ Here is a corrected copy of the Tofu Vegetable Quiche recipe posted

previously. This one lists the water amounts. Sorry for the omission on

the previous recipe for this item. LaDonna

 

* Exported from MasterCook *

 

Tofu Vegetable Quiche Cx

 

Recipe By :Seventh Day Adventist Church cooking class

Serving Size : 6 Preparation Time :0:00

Categories : New Import {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ALMOND QUINOA CRUST:

1 1/2 cups quinoa flakes or quinoa whole grain

3/4 cup raw almonds

1/4 cup sesame seeds

1/4 teaspoon salt

1/3 cup water -- to 1/2 cup

FILLING:

1/2 cup raw cashews

1 tablespoon water

1/2 pound firm tofu

1/2 cup water

1/8 teaspoon garlic powder

1 teaspoon salt

2 tablespoons cornstarch

1 teaspoon dried herbs

such as basil or italian seasoning

4 ounce pimientos -- (small jar)

1/2 cup chopped green pepper

or broccoli or spinach

1/2 cup diced carrots

 

TO MAKE CRUST: Grind quinoa into a flour in blender or food processor.

Place in a bowl. Grind almonds finely in food processor or blender and add

to oatmeal flour. Stir in sesame seeds and salt. (Sesame seeds can also be

ground up if desired.) Stir in water until dqugh holds together. Pat into a

9-inch pie pan. Use unbaked for quiche; to bake before filling, bake at 375

degrees for 10 to 15 minutes.

 

TO MAKE QUICHE: Place cashews in a food processor or blender with about 1

tablespoon water. Grind into a paste. Add tofu, 1/2 cup water, garlic

powder, salt, cornstarch and herbs. Puree until smooth. Set aside. Place a

nonstick skillet on medium-high heat. Drain pimentos and put liquid into

skillet. Add green vegetables, carrots and pimentos and saute in liquid

until crisp-tender. (Add a little water if liquid cooks away.) Stir sauteed

vegetables into tofu mixture and pour into unbaked pie crust. Bake at 350F

for 35 minutes until set. Let stand 10 minutes before slicing. Serve warm or

at room temperature.

 

Source:

" Kathleen Purvis, Food Writer, Charlotte Observer, 1998 June "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 336 Calories; 21g Fat (52.8% calories

from fat); 13g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2

Vegetable; 3 1/2 Fat.

 

NOTES : This is from a Seventh Day Adventist Church cooking class. The

Almond Oat Crust is optional; if you prefer to use a prepared crust, check

the label to make sure it contains no animal products.

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes