Guest guest Posted May 14, 2005 Report Share Posted May 14, 2005 Hi Sis Janel, i have a recipe from Marilyn Diamond for Spinach Pie where she subs the " egg custard " filling that's like a quiche for a mixture of tofu, vinegar, miso, tahini, mustard and garlic.. pureed til creamy in a food processor. i am going to make my first attempt at MC Format and try and post it! zadi Veg-Recipes , " Janel " <dovestrinity@m...> wrote: > Greetings. > > This is the first time that I am posting even though I've been a > member for a while. My question is that i would like to make some > fritatta(sp) and I don't like or eat eggs. Does anyone have any vegan > suggestions that I may use instead of eggs? I've heard of Flax-seed > and egg-replacer but that is more for baking, not cooking. > Help!!! > > Blessings, > Sis Janel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2005 Report Share Posted May 14, 2005 **This recipe is adapted; Marilyn also gives a recipe for Whole Wheat crust that I haven't included. Everyone, please feel free to correct my formatting! It's how I will learn to get it right Thank you! Spinach Pie Recipe By : Marilyn Diamond Serving Size : 6-8 Preparation Time : 0:30 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 prepared single piecrust 1 tablespoon olive oil 1 cup minced onions 2 cups finely chopped fresh spinach, or 1 10-ounce package frozen chopped spinach, thawed 1/4 teaspoon grated nutmeg 1 pound firm tofu 2 tablespoons brown rice vinegar 1 tablespoon light miso 1 tablespoon tahini 1 teaspoon Dijon-style mustard 1 garlic clove, pressed Heat oven to 400°F. Heat oil and onions in a medium skillet and saute until translucent. Add spinach and nutmeg, and saute one minute. Combine tofu, vinegar, miso, tahini, mustard and garlic in a food processor or by hand and puree until creamy. Combine with spinach in a bowl and mix well by hand. Lay prepared piecrust in pie plate and flute edges. Pour filling into crust and bake fo 30 minutes. Serve chilled. Variation: Substitute 2 cups chopped asparagus for spinach. Note: For a crustless pie, pour mixture into a lightly oiled 9-inch baking dish and bake as above. Description: " Easy to prepare, special enough for a celebration. " Source: " The American Vegetarian Cookbook " Copyright: " Harvey and Marilyn Diamond's Fit for Life, Inc. " Start to Finish Time: " 1:00 " - - - - - - - - - - - - - - - - - - - Veg-Recipes , " Janel " <dovestrinity@m...> wrote: > Greetings. > > This is the first time that I am posting even though I've been a > member for a while. My question is that i would like to make some > fritatta(sp) and I don't like or eat eggs. Does anyone have any vegan > suggestions that I may use instead of eggs? I've heard of Flax-seed > and egg-replacer but that is more for baking, not cooking. > Help!!! > > Blessings, > Sis Janel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2005 Report Share Posted May 14, 2005 Hi: How about silken tofu. I have not tried it but it may work. I would think you mix it in the blender with maybe a little bit of soymilk, then put in your other ingredients and bake it up. gayle Quote Link to comment Share on other sites More sharing options...
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