Monday, February 6, 2012

GLUTEN FREE VEGAN OR VEGETARIAN TOFU VEGETABLE QUICHE

The next time I make this beautifully rustic-looking quiche it will be glutenfree AND vegan. I'm edging into the world of vegan cooking, and had a ton of cheese in the fridge, so felt I needed to use it up here, but I really do like Daiya cheese, and will use it next time. I didn't have any open almond milk, or I would have used that, but, excuses aside, this turned out just as I wanted it to. Didn't miss the eggs ONE BIT, which was the main goal. Oh, and the crust? Fantastic!

Pie Shell Ingredients

1 1/2 cups brown rice flour
1 1/2 cups almond flour
1 tsp xanthan gum
1/2 tsp salt
2 oz cold milk (or nondairy milk)
1 oz milk for brushing crust
1/2 cup oil
1/2 cup grated cheese

Pie Shell Instructions

Spray with cooking spray one 10 inch pie plate or two 7 inch pie plates.

In small batches, grind flours until powdery in a coffee grinder or spice mill or, if you have one, all at once in a high speed blender. Whisk in salt and xanthan gum. Using a fork, quickly add oil, then cold milk. If making two small pies, divide dough in two and keep the part you are not using in the refrigerator until needed. Press dough into bottom of pie plate, making bottom as thin as possible, repairing any tears or holes as you go. The heaviest part of the dough should be at the edge of the pan. Once you have the border even in thickness, press a fork into the edges. Pierce the bottom of the crust with fork tines. Bake for 10 minutes at 400 degrees. Remove from oven and sprinkle bottom of pie shell with grated cheese. Brush edges of crust with milk once or twice during baking of entire quiche.

Note: I used Trader Joe ground almonds and Bob's Red Mill Brown Rice flour. If you use Honeyville Blanched Almond Flour and Authentic Foods Superfine Brown Rice Flour, no need to grind either in your coffee/spice grinder. However, you save money grinding your own.

Filling Ingredients

3 cups vegetables of your choice (see note)
1T olive oil
2 minced garlic cloves
1 tsp dried oregano
1 tsp dried basil
2 tsp smoked Spanish paprika (I used sweet)
15 oz package extra firm (Trader Joe) tofu
16 oz package Silken Firm tofu (I used lite)
1/4 tsp turmeric
1 tsp onion powder
1/8 tsp pepper
1/2 tsp salt
1T tahini
2 oz fat-free milk (or non-dairy milk)
1 tsp cornstarch or arrowroot
1 1/2 cups grated cheese (or non-dairy cheese, such as Daiya, which I like)

Note: For convenience, I used Trader Joes frozen prepared vegetables to make up the 3 cups: Melange a Trois (red, yellow and green pepper slices), sliced leeks and broccoli florets (cut to reduce size of pieces) . I also sliced 3 large fresh white mushroom and added them to the mix.

Filling Instructions:

Saute sliced vegetables in olive oil. Add herbs and toss well. Cook on low heat until moisture is released and then evaporates.

While vegetable cook, blend the tofus, milk, cornstarch, tahini, turmeric, onion powder, paprika, salt and pepper.

Mix tofu filling and vegetables in large bowl. Add filling to pie shell, piling it high in the center. Sprinkle grated cheese on top.

Bake at 350 until firm and cheese is beginning to brown, about 45 minutes.

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