Easy Vegan Quiche

This isn't your typical quiche because it lacks the egg product! But what it lacks in egg, it makes up for in taste. It is super yummy and is good for breakfast or for lunch. The bonus is that it doesn't get much easier than blending, pouring, and baking.

Ingredients:

1 C water

1 lb firm water packed tofu

2 1/2 Tbsp cornstarch

1 Tbsp lemon juice

1 1/2 tsp salt

1/2 tsp oregano

1 1/4 tsp basil

1/4 tsp garlic powder

1/4 tsp dill weed

1 1/2 tsp chicken seasoning (I use McKay's in the recipe)

10 oz frozen chopped spinach, thawed and drained*

1 C olive slices*

1 small can mushroom pieces*

Instructions:

Place al but the last three ingredients in a blender and blend until smooth. Place blended mixture in a large bowl and stir in the vegetables. Pour into two pie crusts and bake at 350 for 30-40 minutes, or until a toothpick comes out clean.

*You can substitute other vegetables, but theses are our favorites! :)

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Amy's Happy Tummy

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