tofu vegetable quiche
tofu vegetable quiche
Tofu Vegetable Quiche
Almond Oat Crust
1 1/2 cups regular oatmeal
3/4 cup raw almonds
1/4 cup sesame seeds
1/4 teaspoon salt
1/3 to 1/2 cup water
Grind oatmeal into a flour in blender or food processor. Place in a bowl. Grind almonds finely in food processor or blender and add to oatmeal flour. Stir in sesame seeds and salt. (Sesame seeds can also be ground up if desired.) Stir in water until dough holds together. Pat into a 9-inch pie pan. Use unbaked for quiche; to bake before filling, bake at 375 degrees F for 10 to 15 minutes.
Filling
1/2 cup raw cashews
1/2 pound firm tofu
1/8 teaspoon garlic powder
1 teaspoon salt
2 tablespoons cornstarch
1 teaspoon dried herbs, such as basil or Italian seasoning
1 (4 ounce) jar pimentos
1/2 cup chopped green pepper, broccoli or spinach
1/2 cup diced carrots
Place cashews in a food processor or blender with about 1 tablespoon water. Grind into a paste. Add tofu, 1/2 cup water, garlic powder, salt, cornstarch and herbs. Pur?e until smooth. Set aside.
Place a nonstick skillet on medium-high heat. Drain pimentos and put liquid into skillet. Add green vegetables, carrots and pimentos and saut? in liquid until crisp-tender. (Add a little water if liquid cooks away.) Stir saut?ed vegetables into tofu mixture and pour into unbaked pie crust. Bake at 350 degrees F for 35 minutes or until set. Let stand 10 minutes before slicing.
Serve warm or at room temperature.
Without going out-of-doors, one can know all he needs to know. Without even looking out of his window, one can grasp the nature of everything. Without going beyond his own nature, one can achieve ultimate wisdom. Therefore, the intelligent man knows all he needs to know without going away, And sees all he needs to see without looking elsewhere, And does all he needs to do wihout undue exertion. — Lao Tzu
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