14 October, 2015

VEGAN QUICHE

Comments : 5 Posted in : PLEASE DO NOT MEAT! on October 14, 2015 by : blonDISHious Tags: leek, onions, pine nuts, Quiche, silken tofu, tofu, tomato, Tomatoes, vegan

These days more and more people decide to go vegan. I’ve thought about it a lot in the past few months and asked myself if I could do it. The answer is: yes, of course I could. Everybody can! The question is: do I want to? I gotta be honest: I don’t!

I already gave up red meat, pork, venison and such more than 20 years ago. Poultry I eat occasionally. This is something I could live without. But fish and seafood I love too much to give up. Same goes for cheese and other dairy products. I tried vegan cheese before and I have to say: It’s not for me.

But nevertheless I try to use substitutes for dairy products whenever possible: Soya milk or yogurt, almond milk, coconut oil…just to mention a few. There is a great and delicious variety to choose from. So cooking vegan is not such a challenge at all.

To give you an example here is a recipe for a lovely and very tasty vegan quiche…no eggs, no butter, no cream.

And here we go:

INGREDIENTS
Dough:
330 gr flour
150 gr margarine
80 ml water
1/2 teaspoon salt

Filling:
1 onion (chopped)
1 garlic clove (minced)
400 gr silken tofu
2 tbs olive oil
2 tbs cornstarch
1 teaspoon salt
Pepper
pinch of grounded nutmeg
1 teaspoon turmeric
1 teaspoon thyme (chopped)
1 teaspoon parsley
1/2 teaspoon oregano
400 gr cherry tomatoes (cut in halves)
1 chilli (chopped)
1 small handful of pine nuts (toasted)

METHOD:
Dough:
Mix all ingredients (flour, margarine, water, salt) until smoothly combined.
Cover and let rest in the fridge for about 30 minutes.

Filling:
Heat olive oil in a pan on a medium heat.
Add onion and garlic and cook until translucent.
Let cool down.
Put silken tofu, oil, salt and cornstarch in a blender and mix thoroughly.
Put tofu mix in a large bowl.
Add salt, pepper, nutmeg, chilli, turmeric and chopped herbs and mix with a spoon.
Toast the pine nuts in a dry pan on medium heat. Don’t use oil and make sure you don’t burn the nuts. Once the pan is hot the pin nuts brown quickly.
Let cool down.
Add pine nuts and onion garlic mix to the filling and stir with a spoon.

Take dough out of the fridge and roll flat on a piece of baking paper.
Put rolled out dough in a round baking tin or ceramic casserole dish. Make sure to press the dough all the way up the sides of the baking tin.
Bake in the oven for about 10 minutes at 200°C.
Take dough out of the oven and pour filling on it. Spread evenly all over the dough.
Place tomatoes on top with skin side facing down.
Bake the quiche for about 20 minutes on 200°C. Then lower heat to 170°C and continue backing for another 20 minutes.
Let quiche rest for about 15 minutes before you cut it in slices.
Serve with a fresh green salad.

If you don’t have much time you can also buy pre-made dough from the supermarket.
If you are not vegan you can also use puff pastry dough.

Enjoy!

Have a blonDISHious day,
Sabrina xxx