With the final days of VeganMoFo falling away I’ve been trying to make every meal count by trying more adventurous vegan recipes. Adventurous recipes for me are those that I am most skeptical will be as good as their non-vegan counterparts (i.e. quiche or cheeze) or those items where I would be more likely to buy a pre-made version (i.e. non-dairy ice cream). On tap for today was a tofu quiche. For my quiche I combined two recipes, Tofu Quiche with Broccoli from Allrecipes.com for the filling and a cornmeal crust from Ellie Krieger’s Cornmeal-Crusted Roasted Ratatouille Tart for the crust made with vegan shortening instead of butter. I ended up swapping out the broccoli for mushrooms, peas, green peppers, and vegan salami and the cheese for a vibrant green pesto made of arugula, almonds, roasted garlic, nutritional yeast, and a little olive oil.
Green “Eggs” and “Ham” Tofu Quiche
Previous post: Hodgepodge Pumpkin Soup