I have been super busy the last couple of weeks...I am getting ready for the Hubbards Farmers Market getting supplies planing out what I am going to make. This seems so easy, but its really a job itself. I am also teaching another vegan cooking class which involves planning a menu and making sure the recipes work. I am back cooking again for a couple which I did last summer! All this plus the regular things in life that keeps one busy :)
The Hubbards Market is this Saturday from 8-12pm, and because its more of a morning thing I decided to go the breakfast/brunch route. I have been checking out recipes for vegan quiches, and found lots. Its hard to pick one, because they all sound so good. I read the ingredients and if it sounded good I added it, increased the amounts, added a few of my own thoughts.
Orginally I was going to make the quiches in individual tart pans, but then I thought that I would be too time consuming. Its hard to cook sometimes when you only have two hands! So I opted for muffin tin style.
So far, so good, I haven't had one fall apart yet...
- 1 block firm tofu- crumbled
- 2 tbsp olive oil
- 3 onions- sliced
- 2 cloves garlic-minced
- 1 bunch broccoli- chopped into small florets
- 3/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/4 cup water
- 1 tsp sea salt
- 1 tbsp dried dill
- 1/4 tsp chili flakes
- 1/4 tsp nutmeg
- freshly ground pepper
In a food processor add tofu and mix until smooth and creamy- adding water if necessary, to help with the texture.
In a saute pan, heat oil on medium heat, add onions let caramelize (about 10 minutes)
add the garlic and broccoli, saute until soft.
In a large bowl combine tofu and broccoli mixture along with everything eles. Stir it up good.
With you favorite pie crust recipe... cut out rounds and push it into a muffin tin.
scoop the tofu mixture into the shell.
Bake at 375 for 35-40 minutes
