Guest guest Posted October 24, 2002 Report Share Posted October 24, 2002 This recipe was posted by " kitpath " on Veg-Recipes today. It looks delicious, so I thought I would pass it along. I have made minor adaptations to gluten free. For those who do not need a gluten free version, you may substitute oatmeal for quinoa flakes. ~ LaDonna * Exported from MasterCook * Tofu Vegetable Quiche Recipe By :Linda Gassenheimer (adapted) Serving Size : 6 Preparation Time :0:00 Categories : New Import {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ALMOND QUINOA CRUST: 1 1/2 cups regular quinoa flakes 3/4 cup raw almonds 1/4 cup sesame seeds 1/4 teaspoon salt 1/3 cup water -- to 1/2 cup 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 4 ounce pimientos -- (small jar) 1/2 cup chopped green pepper or broccoli or spinach 1/2 cup diced carrots TO MAKE CRUST: Grind quinoa 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 dqugh holds together. Pat into a 9-inch pie pan. Use unbaked for quiche; to bake before filling, bake at 375 degrees for 10 to 15 minutes. TO MAKE QUICHE: Place cashews in a food processor or blender with about 1 tablespoon water. Grind into a paste. Add tofu, V cup water, garlic powder, salt, cornstarch and herbs. Puree 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 saute in liquid until crisp-tender. (Add a little water if liquid cooks away.) Stir sauteed vegetables into tofu mixture and pour into unbaked pie crust. Bake at 350F for 35 minutes until set. Let stand 10 minutes before slicing. Serve warm or at room temperature. Source: " From Vegetarian Dinner in Minutes by Linda Gassenheimer (Chronic1e 1997) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 21g Fat (52.8% calories from fat); 13g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. NOTES : This is from a Seventh Day Adventist Church cooking class. The Almond Oat Crust is optional; if you prefer to use a prepared crust, check the label to make sure it contains no animal products. Nutr. Assoc. : 0 970 2277 0 0 0 0 262 0 0 0 0 3091 0 0 0 0 0 ---------- ---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2002 Report Share Posted October 27, 2002 This recipe does look delicious, so I decided to try it. But when I went looking for quinoa flakes here in Australia the only ones I could find were $8 for a small bag in the HFS (this recipe would have used the whole bag). Do you have any suggestions for another substitute that may prove a little more economical. Thanks, KIM, Australia , " Tea Cozy " <teacups@c...> wrote: > This recipe was posted by " kitpath " on Veg-Recipes today. It looks > delicious, so I thought I would pass it along. I have made minor > adaptations to gluten free. For those who do not need a gluten free > version, you may substitute oatmeal for quinoa flakes. ~ LaDonna > > * Exported from MasterCook * > > Tofu Vegetable Quiche > > Recipe By :Linda Gassenheimer (adapted) > Serving Size : 6 Preparation Time :0:00 > Categories : New Import {Posted} > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > ALMOND QUINOA CRUST: > 1 1/2 cups regular quinoa flakes > 3/4 cup raw almonds > 1/4 cup sesame seeds > 1/4 teaspoon salt > 1/3 cup water -- to 1/2 cup > 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 > 4 ounce pimientos -- (small jar) > 1/2 cup chopped green pepper > or broccoli or spinach > 1/2 cup diced carrots > > TO MAKE CRUST: Grind quinoa 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 dqugh holds together. Pat into a > 9-inch pie pan. Use unbaked for quiche; to bake before filling, bake at 375 > degrees for 10 to 15 minutes. > > TO MAKE QUICHE: Place cashews in a food processor or blender with about 1 > tablespoon water. Grind into a paste. Add tofu, V cup water, garlic powder, > salt, cornstarch and herbs. Puree 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 saute in liquid until > crisp-tender. (Add a little water if liquid cooks away.) Stir sauteed > vegetables into tofu mixture and pour into unbaked pie crust. Bake at 350F > for 35 minutes until set. Let stand 10 minutes before slicing. Serve warm or > at room temperature. > > Source: > " From Vegetarian Dinner in Minutes by Linda Gassenheimer (Chronic1e 1997) " > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 336 Calories; 21g Fat (52.8% calories > from fat); 13g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; > 460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 > Vegetable; 3 1/2 Fat. > > NOTES : This is from a Seventh Day Adventist Church cooking class. The > Almond Oat Crust is optional; if you prefer to use a prepared crust, check > the label to make sure it contains no animal products. > > Nutr. Assoc. : 0 970 2277 0 0 0 0 262 0 0 0 0 3091 0 0 0 0 0 > > > > > -- -------- > ---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2002 Report Share Posted October 27, 2002 Hi Kim, I know what you mean about quinoa flakes being expensive! I purchased a small bag for about the same price - $8.00. I used most of it to make the Sun Burgers yesterday, and was surprised to discover I have 1 - 2 cups of flakes left! They are expensive, but delicious! The Tofu Vegetable Quiche crust looks like it could be easily adapted by using either rice flakes or cooked, brown rice. If the rice cooks up gummy, all the better! Spray your pan well with non-stick spray and see what you can do! Let us know how it turns out, okay? LaDonna, USA Re: Tofu Vegetable Quiche > This recipe does look delicious, so I decided to try it. But when I > went looking for quinoa flakes here in Australia the only ones I > could find were $8 for a small bag in the HFS (this recipe would have > used the whole bag). Do you have any suggestions for another > substitute that may prove a little more economical. > > Thanks, > KIM, Australia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2002 Report Share Posted October 27, 2002 I've just started making this. The instructions say Add tofu, V cup water??? How much water should this be? KIM , " Kim " <bearhouse5@h...> wrote: > This recipe does look delicious, so I decided to try it. But when I > went looking for quinoa flakes here in Australia the only ones I > could find were $8 for a small bag in the HFS (this recipe would have > used the whole bag). Do you have any suggestions for another > substitute that may prove a little more economical. > > Thanks, > KIM, Australia > > > > , " Tea Cozy " <teacups@c...> wrote: > > This recipe was posted by " kitpath " on Veg-Recipes today. It looks > > delicious, so I thought I would pass it along. I have made minor > > adaptations to gluten free. For those who do not need a gluten free > > version, you may substitute oatmeal for quinoa flakes. ~ LaDonna > > > > * Exported from MasterCook * > > > > Tofu Vegetable Quiche > > > > Recipe By :Linda Gassenheimer (adapted) > > Serving Size : 6 Preparation Time :0:00 > > Categories : New Import {Posted} > > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > ALMOND QUINOA CRUST: > > 1 1/2 cups regular quinoa flakes > > 3/4 cup raw almonds > > 1/4 cup sesame seeds > > 1/4 teaspoon salt > > 1/3 cup water -- to 1/2 cup > > 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 > > 4 ounce pimientos -- (small jar) > > 1/2 cup chopped green pepper > > or broccoli or spinach > > 1/2 cup diced carrots > > > > TO MAKE CRUST: Grind quinoa 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 dqugh holds together. > Pat into a > > 9-inch pie pan. Use unbaked for quiche; to bake before filling, > bake at 375 > > degrees for 10 to 15 minutes. > > > > TO MAKE QUICHE: Place cashews in a food processor or blender with > about 1 > > tablespoon water. Grind into a paste. Add tofu, V cup water, garlic > powder, > > salt, cornstarch and herbs. Puree 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 saute in liquid until > > crisp-tender. (Add a little water if liquid cooks away.) Stir > sauteed > > vegetables into tofu mixture and pour into unbaked pie crust. Bake > at 350F > > for 35 minutes until set. Let stand 10 minutes before slicing. > Serve warm or > > at room temperature. > > > > Source: > > " From Vegetarian Dinner in Minutes by Linda Gassenheimer > (Chronic1e 1997) " > > - - - - - - - - - - - - - - - - > - - - > > > > Per Serving (excluding unknown items): 336 Calories; 21g Fat (52.8% > calories > > from fat); 13g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg > Cholesterol; > > 460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 > > Vegetable; 3 1/2 Fat. > > > > NOTES : This is from a Seventh Day Adventist Church cooking class. > The > > Almond Oat Crust is optional; if you prefer to use a prepared > crust, check > > the label to make sure it contains no animal products. > > > > Nutr. Assoc. : 0 970 2277 0 0 0 0 262 0 0 0 0 3091 0 0 0 0 0 > > > > > > > > > > -- > -------- > > ---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2002 Report Share Posted October 27, 2002 I used 1/2 cup water, don't know if this was the correct amount but it worked. I used cooked brown rice for the crust. It fell apart a bit after it was cooked, but was really nice anyway - may be better baked first. I couln't get pimientos, so I threw in 1/2 cup onions, some mushrooms, some sun dried tomatoes,(as well as green pepper and carrot) and cooked it all in the oil from the tomatoes. It set beautifully. Tasted just like I remember quiche to taste (it's been a while). The kids gave this a score of 8.5/10. My 14 yr old went back for 2nds and 3rds! KIM, Australia , " Kim " <bearhouse5@h...> wrote: > I've just started making this. The instructions say Add tofu, V cup > water??? How much water should this be? > > KIM > > Quote Link to comment Share on other sites More sharing options...
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