REPOST tofu veg quiche - cx

[Guest guest]

please replace the version of this recipe that I posted earlier today. two

things are corrected in this recipe -- the amount of water used in the filling

is now listed in the ingredient section. and the source: this recipe does NOT

appear in the book that was reviewed. delete the version that cites linda

gassenheimer... that should square this one.

 

BTW - there's another version of a tofu quiche - with sundried tomatoes -- in

this pdf on page 6

<http://www.naturesfare.com/recipes/entrees/Vegetarian_Cooking_Class_Recipes.pdf\

>

 

 

 

 

* Exported from MasterCook *

 

Tofu Vegetable Quiche Cx

 

Recipe By :Seventh Day Adventist Church cooking class

Serving Size : 6 Preparation Time :0:00

Categories : New Import {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 cup water -- to 1/2 cup

FILLING:

1/2 cup raw cashews

1 tablespoon water

1/2 pound firm tofu

1/2 cup water

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 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 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, 1/2 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:

" Kathleen Purvis, Food Writer, Charlotte Observer, 1998 June "

- - - - - - - - - - - - - - - - - - -

 

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 0 0 3091 0 0 0 0 0