Organic Vegan Quiche w/ Mixed Leafy Greens
(Makes 6-8 servings per pie shell)
Ingredients:
• 2 Organic Spelt Crust 9" Pie Shells [Wholesome Brand] (Or any pie crust you choose but the spelt crust is AMAZING)
• 1 Medium Organic Vidalia [Sweet] Onion, Chopped
• 1 Cup of Crimini Mushrooms, Chopped
• 1 Organic Green Bell Pepper
• 1 Organic Sweet Yellow Bell Pepper
• 1 Cup of Organic Spinach Leaves, Chopped
• 6 Cloves of Organic Garlic, Chopped
• 1 Pound of Organic Firm Twin Oaks [More Than Tofu] Spinach & Jalapeno w/ Quinoa & Amaranth or You can also use Regular Organic Firm Tofu, if you can’t find this brand
• 1 Cup of Organic Coconut Milk or Almond Milk
• 2 Tablespoons of Organic Tahini (Sunflower Seed Butter)
• 1 Tablespoon of 100% Organic Artisana Raw Coconut Butter
• 2 Tablespoons of BRAGG Organic Unrefined-Unfiltered Extra Virgin Olive Oil
• *Optional* 1/2 cup of BRAGG Nutritional Yeast (Any Nutritional Yeast is fine)
• 2 Tablespoons of Avocado Oil, Hazelnut Oil, or Grape Seed Oil
• 2 Tablespoons of Turmeric
• 2 Tablespoons of Organic Garlic Powder
• 2 Tablespoons of Redmond Organic Natural Garlic Salt
• 2 Tablespoons of Redmond Organic Natural Season Salt
• 2 Tablespoons of BRAGG Nutritional Yeast Seasoning
• 1 Teaspoon of Organic Sea Salt
• 1 Teaspoon of Organic Black Pepper
• Cayenne Pepper, Season to taste
• 2 Tablespoons of Coconut Secret Raw Coconut Vinegar or BRAGG Raw & Unfiltered Apple Cider Vinegar
• 1 Tablespoon of Organic Brown Rice Vinegar
• 2 Tablespoons of Coconut Secret Raw Coconut Aminos [Soy-Free Seasoning Sauce] or BRAGG Liquid Aminos
___________________________________________________________________
Directions:
1. Preheat oven to 375 degrees.
2. Sauté onions, mushrooms, and green & yellow bell peppers until the mushrooms have released most of their liquid (about 5-7 minutes).
3. Add spinach and garlic and cook 3 minutes longer, and then remove from heat.
4. Mash tofu, then place it in a food processor with the coconut or almond milk, nutritional yeast (optional), and the tahini and process until smooth.
5. Add your seasonings (turmeric, garlic powder, garlic salt, seasoning salt, sea salt, black pepper, cayenne pepper, coconut vinegar or apple cider vinegar, brown rice vinegar, coconut aminos or liquid aminos)
SIDE NOTE: Remember to TASTE the mixture as you are seasoning it to PREVENT over seasoning as everyone’s taste buds are different and my recipe is according to MY TASTE BUDS. So, adjust the seasonings to YOUR PREFERENCE!
6. Add sautéed vegetables to the tofu mixture in the food processor and process until vegetables are blended evenly with the mixture. You may have to add more seasonings and liquid (vinegar or liquid aminos) as you process it. Remember to do a TASTE TEST!
7. Once the mixture is to your liking then you can spoon the mixture into your pie shells. This should fill 2 pie shells.
8. Put the quiche in the MIDDLE RACK of the oven and bake until the top is lightly browned (40-50 minutes).
9. Remove from the oven and let the quiche cool for about 10 minutes before serving. Enjoy!
(Makes 6-8 servings per pie shell)
Ingredients:
• 2 Organic Spelt Crust 9" Pie Shells [Wholesome Brand] (Or any pie crust you choose but the spelt crust is AMAZING)
• 1 Medium Organic Vidalia [Sweet] Onion, Chopped
• 1 Cup of Crimini Mushrooms, Chopped
• 1 Organic Green Bell Pepper
• 1 Organic Sweet Yellow Bell Pepper
• 1 Cup of Organic Spinach Leaves, Chopped
• 6 Cloves of Organic Garlic, Chopped
• 1 Pound of Organic Firm Twin Oaks [More Than Tofu] Spinach & Jalapeno w/ Quinoa & Amaranth or You can also use Regular Organic Firm Tofu, if you can’t find this brand
• 1 Cup of Organic Coconut Milk or Almond Milk
• 2 Tablespoons of Organic Tahini (Sunflower Seed Butter)
• 1 Tablespoon of 100% Organic Artisana Raw Coconut Butter
• 2 Tablespoons of BRAGG Organic Unrefined-Unfiltered Extra Virgin Olive Oil
• *Optional* 1/2 cup of BRAGG Nutritional Yeast (Any Nutritional Yeast is fine)
• 2 Tablespoons of Avocado Oil, Hazelnut Oil, or Grape Seed Oil
• 2 Tablespoons of Turmeric
• 2 Tablespoons of Organic Garlic Powder
• 2 Tablespoons of Redmond Organic Natural Garlic Salt
• 2 Tablespoons of Redmond Organic Natural Season Salt
• 2 Tablespoons of BRAGG Nutritional Yeast Seasoning
• 1 Teaspoon of Organic Sea Salt
• 1 Teaspoon of Organic Black Pepper
• Cayenne Pepper, Season to taste
• 2 Tablespoons of Coconut Secret Raw Coconut Vinegar or BRAGG Raw & Unfiltered Apple Cider Vinegar
• 1 Tablespoon of Organic Brown Rice Vinegar
• 2 Tablespoons of Coconut Secret Raw Coconut Aminos [Soy-Free Seasoning Sauce] or BRAGG Liquid Aminos
___________________________________________________________________
Directions:
1. Preheat oven to 375 degrees.
2. Sauté onions, mushrooms, and green & yellow bell peppers until the mushrooms have released most of their liquid (about 5-7 minutes).
3. Add spinach and garlic and cook 3 minutes longer, and then remove from heat.
4. Mash tofu, then place it in a food processor with the coconut or almond milk, nutritional yeast (optional), and the tahini and process until smooth.
5. Add your seasonings (turmeric, garlic powder, garlic salt, seasoning salt, sea salt, black pepper, cayenne pepper, coconut vinegar or apple cider vinegar, brown rice vinegar, coconut aminos or liquid aminos)
SIDE NOTE: Remember to TASTE the mixture as you are seasoning it to PREVENT over seasoning as everyone’s taste buds are different and my recipe is according to MY TASTE BUDS. So, adjust the seasonings to YOUR PREFERENCE!
6. Add sautéed vegetables to the tofu mixture in the food processor and process until vegetables are blended evenly with the mixture. You may have to add more seasonings and liquid (vinegar or liquid aminos) as you process it. Remember to do a TASTE TEST!
7. Once the mixture is to your liking then you can spoon the mixture into your pie shells. This should fill 2 pie shells.
8. Put the quiche in the MIDDLE RACK of the oven and bake until the top is lightly browned (40-50 minutes).
9. Remove from the oven and let the quiche cool for about 10 minutes before serving. Enjoy!
RSS Feed