Mediterranean Tofu and Olive 'Quiche'

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Mediterranean Tofu and Olive 'Quiche'

8 Servings—Vegan

 

The trick to an excellent vegan pastry crust is to

keep all the ingredients cold. Even after you have

rolled it out, keep the pastry-lined tart pan in the

refrigerator until you are ready to bake it. For this

recipe, both the prebaked tart shell and filling can

be made one day in advance, then assembled and baked

just before serving.

 

Herb Crust

 

3/4 cup unbleached white flour

3/4 cup whole wheat pastry flour

1/2 tsp. baking powder

1/2 tsp. sea salt

1 1/2 tsp. dried dill

1/4 cup cold canola oil

1/4 cup ice water

1 1/2 lbs. firm tofu, well drained

3 Tbs. olive oil

2 tsp. umeboshi vinegar

1 tsp. balsamic vinegar

 

 

2 tsp. white miso

1 1/2 tsp. sea salt

1/3 cup water

1 medium onion

1/2 cup chopped red bell pepper (optional)

4 cloves garlic, minced

1 Tbs. chopped mixed fresh herbs (such as rosemary,

thyme and oregano)

3/4 cup sliced cremini mushrooms

1/2 cup ripe olives (preferably kalamata), chopped

8 sprigs fresh basil

Sun-Dried Tomato Pesto

Crust: In medium bowl, sift together both flours,

baking powder and salt. Add dill, oil and ice water.

Working dough as little as possible, mix and roll into

a ball. Wrap dough in wax paper and chill 20 to 30

minutes. Roll dough out and place in oiled 9-inch pie

or tart pan. Cover and chill another 20 minutes.

 

Preheat oven to 350 degrees. Uncover crust and bake 15

minutes. Set on wire rack to cool.

 

In food processor, combine tofu, 2 tablespoons olive

oil, umeboshi vinegar, balsamic vinegar, miso, salt

and water and blend until smooth and creamy. Transfer

to medium bowl.

 

In large skillet, heat remaining 1 tablespoon olive

oil over medium-high heat. Add onion, bell pepper and

garlic and cook, stirring often, until onion is soft,

about 3 minutes. Add fresh herbs, mushrooms and

olives. Cook, stirring often, 5 minutes. Add to tofu

mixture, stirring until blended.

 

Pour filling into prebaked crust. Bake at 350 degrees,

until top is lightly browned, about 40 minutes. Serve

with a dollop of sun-dried tomato pesto garnished with

a sprig of fresh basil.

 

PER serving with 2 Tablespoons pesto: 277 CAL; 14 G

PROT; 17 G TOTAL FAT (1 SAT. FAT); 21 G CARB.; 0 MG

CHOL; 602 MG SOD.; 3 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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