How To make Herbed Tofu Mushroom Quiche
1 1/2 c Onions, chopped
2 ea Garlic cloves, minced
1 tb Safflower oil
2 c Mushrooms
2 tb Parsley, chopped
1 tb Dill, chopped
1 ts Thyme, chopped
1 ts Rosemary, chopped
1 lb Firm tofu, drained
1 ts Curry powder
Salt & pepper 1/3 c Wheatgerm
1 md Tomato, thinly sliced
Saute the onio & garlic in oil until the onion begins to brown. Remove from skillet & set aside. In the same skillet, saute mushrooms over medium heat, covered, until they are just softened & beginning to give off liquid. Stir in the fresh herbs & remove from heat. Preheat oven to 350F. Place half of the onion mixture into a food processor or blender. Crumble in the tofu & blend until smooth. In a mixing bowl, combine tofu with the remaining onion mixture, curry powder, salt, pepper & mushroom-herb mixture. Oil a 9" pan. Sprinkle half the wheatgerm over the bottom of the pan. Spoon in the tofu mixture & pat down to form an even layer. Top with sliced tomatoes & sprinkle with the remaining wheatgerm. Bake until set, about 40 minutes. Let stand for about 15 minutes, cut into wedges & serve. VARIATION: Replace thyme & rosemary with tarragon.
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Vegan Tofu Pot Pie | The Wicked Kitchen
Happy Father's Day to all you dads out there! Here's a fun recipe that you can make with your kids (as a fun Father's Day activity!) to say 'thank you' to all the mothers out there that allowed us to be fathers! Not even kidding...where would we be without them?
This recipe is incredibly simple with a classic mirepoix of chopped celery, carrots and onion, some vegan butter to make a roux, then packed with more veggies—potato, peas and corn—and to keep things nice and simple so we don't screw it up, vegan phyllo sheets cut into ribbons and crumpled on top to make the golden, flaky crust!
Your whole family is gonna flip for these, and it's extra fun when you make them in single-serving bowls.
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Vegan Quiche
Here's my easy homemade vegan quiche with a buttery delicious base made from scratch. I used my favourite creamy vegan cheese from Sprout & Kernel (this is a chèvre style of cheese) and it works beautifully in a quiche.
RECIPE:
For the crust:
1 cup plain flour
100g vegan butter or margarine
1/2 tsp salt
3 tbsp cold water
For the filling:
1 pack Sprout & Kernel cheese in Herb
1/2 cup mushrooms, diced
1 cup cherry tomatoes, halved
1 small brown onion
2 cloves garlic
100g baby spinach
1 tsp salt and pepper
1/2 cup soy milk
1 tsp dried oregano and basil
Combine margarine, flour, salt and water. Mix with hands to form a soft dough. Wrap in cling wrap and refrigerate for 30mins to 1 hour or you can prepare overnight.
Preheat oven to 175 and on a floured surface roll out the dough into a thin large round shape big enough to cover your quiche pan. Gently roll back over rolling pin and then over the top of the quiche pan. Spray the pan with oil so it doesn’t stick. Press the edges in and cut off any excess crust. Bake for 20 mins.
While it’s baking heat the oil in a pan and cook the garlic & onion for 1-2 mins, then add the mushroom and cherry tomato, cooking for a further couple of mins. Add the spinach, salt & pepper and cook until wilted. Remove from heat.
In a small bowl soften the sprout and kernel with a fork and mix together with the milk and dried herbs until very creamy.
Squeeze any excess water out of the spinach mix. Remove the quiche pan from the oven and pour the spinach tomato mix inside. Spread it out evenly. Pour the cheese mix on top. Bake for a further 25 to 30 mins at the same heat. Remove and let it rest for 5-10 mins before transferring to a serving dish. Serve warm.
Store any leftovers in the fridge. If you have any leftover crust dough, roll into a ball and wrap in cling wrap. Store it in the fridge for 3 to 4 days (or in the freezer for longer) I use this mixture in sweet tarts too, I find it works really nicely and has a nice sweet and salty flavour.
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Vegan Shepherd's Pie | Jamie Oliver
This vegan shepherd's pie is part of Jamie's brand new, free budget friendly meal plan. It's a delicious meal designed to be good on your wallet, but not sacrificing any flavour. With sundried tomatoes, mushrooms, chickpeas and lentils it's bound to be your favourite vegan hearty meal; perfect to warm you up in these colder months! Check out the full free meal plan in this link -
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Crustless Spinach & Cremini Mushroom Quiche Sun-dried Tomatoes Roasted BellPeppers | ThymeWithApril
I WILL SHOW YOU STEP BY STEP HOW TO MAKE THIS DELISH RECIPE CLICK BELOW FOR RECIPE ↓↓↓↓↓
#quiche #crustlessquiche #spinach #recipe #thymewithapril
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Hello To My Fellow Foodies!!!! Welcome & THANK YOU for stopping by my CHANNEL! This is a real chill place to be! If you have been with me for a while then you will know that my passion is cooking amazing recipes, review skin care products and hang out and chill! I hope you decide to stay and SUBSCRIBE so you can watch how I make all of my favorite recipes from Yummy Healthy to Mouthwatering Comfort Foods. Also, review lots of affordable skin care for healthy skin. Remember life is all about BALANCE! I'm a self-taught cook using simple ingredients with basic instructions. Please join me on this amazing journey and your support will be much appreciated! ♡
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Crustless Spinach & Cremini Mushroom Quiche
pkg frozen spinach
pkg cremini mushrooms
1 chopped garlic clove
4 eggs
1 cup unsweetened almond milk
1/4 c parmesan cheese
1/4 c feta cheese (crumbled)
mozzarella cheese
roasted bell peppers
sun-dried tomatoes
sea salt
black pepper
non-stick spray
olive oil
Preheat Oven 350 degrees. In a skillet over medium heat warm olive oil. Chop mushrooms, garlic, salt and pepper saute until soft. Add spinach to a pepper towel and squeeze all the water and moister from spinach. You don't want the quiche to be soggy. In a separate bowl add eggs, almond milk, parmesan cheese, sea salt and black pepper. Mix together. Take baking dish and spray with non-stick spray. Add spinach on the bottom of the dish. Add mushrooms, roasted bell peppers, sun-dried tomatoes and feta cheese. Pour egg mixture on top of vegetables. Top with mozzarella cheese. Bake in the oven for 50 minutes until cheese melts until golden brown. EAT AND EJOY!
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Italian Herb Tofu & Winter Vegetable Sheet Pan Meal | Minimalist Baker Recipes
Flavorful, 10-ingredient sheet pan meal with Italian herb tofu and winter vegetables. A nourishing, weeknight-friendly meal that’s vegan and gluten-free!
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