May 9, 2014

Food Friday: Vegan Tomatoe Spinach Mushroom Quiche

Hey guys! For anyone following me on Instagram & Facebook, I've decided to postpone the Green Juice Recipe to next week and show you a wonderful dish for Mother's Day instead :) Sorry that I'm a bit late, it's 11pm in Germany right now, but there's still time to get the ingredients tomorrow and bake it Sunday Morning ;-) 

What is actually the best gift for your mum? I believe no material things but rather time, attention, a walk in nature or only you. You being there for her, being grateful and pampering her, so what about cooking for her and your family? :)

So, this Food Friday Recipe was adapted by the Vegan Food Blog Oh She Glows and I was really curious how everything turned out because I wanted to do a Vegan Quiche with Tofu for such a long time now. As usually, I transformed it a bit and did not use all the ingredients stated. I also thought that it sounded a little bit of too much an effort, but except from the cutting your vegetables into small pieces, it's actually not :)


For the crust:
1 cup almonds, ground into flour
1 cup oats, ground into flour
2 teaspoons of dried herbs, 
I've used the Organic Italian Mixture from Sonnentor
1/2 tablespoon salt
2 tablespoon olive oil
1o (less or more) tablespoons water
whole-grain flour (if needed)

For the filling:
1 block tofu (400g), I usually get tofu from an Asian Food Store
1 tablespoon olive oil
1 onion, sliced
3 garlic cloves, sliced
1/2 cup of dried/fresh herbs
some dried tomatoes
1 cup of spinach
salt & pepper to taste ;-)

1. Preheat the oven at 375F (190°C). Start with the crust, ground the almonds and the oats, mix them together and stir in the other ingredients. I mixed it thoroughly with a spoon. The crust need to be sticky, so that you can easily press it on your quiche/tart pan. Place the pan into your oven and let the crust bake for about 10minutes until it's a bit brown. Let the crust cool down after baking.

2. Well, I actually wanted to show you the block tofu, but forgot to take pictures before I already pressed it :D Anyways, put the tofu in a clean towel and press the water out, put it in your food processor and mix until it has a creamy texture! 

3. Chop all your vegetables and cut them up into thin slices. Put oil into your pan and stir fry the onion, garlic and mushrooms. Add the herbs, the tomatoes, the spinach and season as you like :)

4. After stir-frying your vegetables, remove the pan from the heat and mix in the creamy tofu into the pan, mix and taste :) See if you like it or not, add salt & pepper here and there, and if you want to add some seeds :)

5. Spread the filling evenly onto your crust and place it in the oven at the same temperature 375F (190°C) for about 30minutes. That's it :) Let the Quiche cool down for 15minutes and enjoy with some green salad! 

Except from preparing the ingredients, this dish was super easy to make and it was super-duper-mega-delicious!!! My friends, who had this for dinner tonight, really liked it and couldn't tell that this was vegan :) I really want to try this with different vegetables now :) and I also fell in love with the nutty crust, I just love almonds and this is such a great healthy dish without any excess of eggs and cheese. Tofu, you became my next best friend because I've never used you in a non-Asian dish :) Enjoy cooking my loved ones!

Never forget, Mother's Day is actually every single day!
Happy Weekend! ♥

No comments:

Post a Comment

Hey guys, I appreciate every comment and welcome you to join me in my process. Would love to hear from you, be it criticism or new ideas, thank you for your thoughts!

Love, Minh