Animal Rights Zone

Fighting for animal liberation and an end to speciesism

i just recently discovered this vegan quiche recipe, from www.happyherbivore.com, but it's definitely going into heavy rotation!

 

michelle's serving suggestions:

  • day 1: topped with finely sliced zucchini, onions & tomato sauteed in olive oil, garlic & sea salt
  • day 2:  browned a whole-wheat tortilla & used leftover quiche as filling, along with a couple of slices of avocado and some sauteed mushrooms, green beans & tomato
  • it was delicious both ways!

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[Vegan] Quiche with Greens

www.happyherbivore.com/recipe/quiche-greens/

Servings: 6

 

Description:

Have wilting and sad-looking greens on hand? Make this awesome quiche! You can use as little as 2 cups or as many as 6 cups of greens. Any fresh leafy greens (chard, spinach, kale, etc) will do.

Ingredients:

  • 1 pound extra-firm tofu
  • 1 tsp onion powder
  • 1 tsp garlic powder [NOTE: i just minced a couple of cloves of garlic]
  • ½ tsp turmeric [NOTE: i actually FORGOT to add the turmeric, and it came out just fine :)]
  • ½ tsp salt
  • ¼ cup nutritional yeast [NOTE: nutritional yeast is NOT bakers' yeast, and not the same thing as brewer's yeast, either--it's sold in the chilled bulk section of the co-op.  nutritional yeast is not only delicious, but a good source of  B vitamins. i keep it around the house mainly to use on popcorn, with some flaxseed oil & tamari]
  • ¼ cup cornstarch
  • tbsp Dijon mustard [NOTE: i used some very hot mustard powder instead, which was delicious]
  • 1 tbsp lemon juice
  • 4 cup fresh greens (any), chopped [NOTE: i used kale; if i wanted it to be a little sweeter & fancier, i would use spinach]
  • ¼ tsp red pepper flakes [NOTE: i used cayenne powder, which worked well, too]

Instructions:

Preheat oven to 350 F. Grease a shallow 9" pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing). 

Per serving: 78 calories, 1g fat, 11.9g carbohydrates, 1.7g fiber, 0.6g sugar and 6.7 grams protein

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