Sunday, September 8, 2013

Sundried Tomato, Mushroom and Spinach Tofu Quiche

I found this recipe on Oh She Glows. If you haven't been on her website, you are missing out!  Besides being vegan, this recipe is gluten free. I briefly mentioned in my Portland post that I have gone gluten free. I have found my allergies lessened, but have not disappeared, so I still need to find the 'culprit' that is making my nose stuff and have me sneezing..EVERY MORNING. Maybe I'm allergic to mornings! heh

Sun-dried Tomato, Mushroom and Spinach Tofu Quiche

For the crust:  
1 tablespoon ground flax + 3 tablespoons water, mixed together 
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt1 tbsp coconut oil or olive oil
1-1.5 tbsp water, as needed

For the quiche:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

  • Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.
  • Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
  • For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
  • In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
I used my old coffee grinder to get the almond into flour
  • Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.

  • Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
  • Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.
  • For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.

  • In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

  • Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

  • Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.

  • Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Wednesday, September 4, 2013

Masala Dahl

Masala Dahl

I used this recipe from the Brietenbush Cookbook. I bought the cookbook last year when I was there and then promptly put it on the shelf. When I was there a month ago, they served this and it reminded me that I have the book...yippee! Delicious stuff :) I've made it a few times since I've been back.

1 2/3 Dry Lentils
4 1/4 Cups Water
1/4 Turmeric
1 TBS Oil
3/4 TBS Cumin Seed
1 Cup Chopped Onion
1 TBS Cilantro, Chopped Fine
1/4 TBS Crushed Red Chilies
Dash of Salt

Put dry lentils in a pot and cover with hot water. Let stand for one hour. Drain. Add 4 1/4 cups water and tumeric. Bring to a boil. Reduce heat and simmer until lentils are thouroughly cooked, about 1 to 1 1/2 hours.

Mash or puree some of the lentils.

Use a potato masher if you don't have a blender (or want it a bit lumpy)

I blended them the second time
 Heat oil in heavy skillet. Add cumin seed and cook until brown. Add onions and saute until brown. Add salt, crushed red peppers and cilantro. 

Stir in lentils and serve. Serves 4. 

A small amount can even make a good snack!