[Vegan Tomato Quiche with Vegan Anchovies and Olives]
...first, I gathered ingredients to make this tomato-y quiche...
...the tvp chunks in the white bowl will just be rehydrated with boiling water with the nori strips added for a fishy flavor...they'll be cut into strips like I did for the
VEGAN SALADE NIÇOISE
...and you start as you so often do by sautéing some onions without browing...
...and then you add some diced, peeled, seeded tomatoes...
...and cook until almost dry...
...then I mixed up a Vegan Egg mixture:
1 box silken tofu
1/4 cup soy milk
1 T soy protein powder
2 T nutritional yeast
2 T besan (chickpea flour)
1 t tahini
1/2 t salt
1/4 t turmeric powder
1/2 t onion powder
blend together
...added the herbs and the tomato paste and the vegan anchovies...
...just blended it together with a whisk...I thought that the tomato paste would make the mixtue really red...so I was surprised that it didn't really change the colour very much at all...
...add the tomato/onion mixture...
...and mix it in well...
...once again...I decided to make this quiche without a crust...so I just poured it into a pie tin...lightly greased with coconut oil...
...Julia says to place the kalamata olives in a decorative arrangement...
...baked until puffed and brown on top...
...served with a little salad...and some toast...
...it was really pretty...
...and really delicious too...
Substitutions:
Vegan 'Egg' Mixture - see recipe above
Earth Balance for Butter
Vegan Parmesan for the parmesan
Vegan anchovies...see above
Recipe here:
Scribd and then search for Mastering the Art of French Cooking pp. 148-149
looks wonderful! love your pattern with the olives! yum.
ReplyDeletelove, k
That looks good, might well give it a try.
ReplyDelete