How To make Cashew Zucchini Quiche
1/2 cup cashews
chopped
1 raw 9" pie shell
3 tablespoons butter
3 medium size zucchini :
thinly sliced
2 cloves garlic minced
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon Accent
1 pinch ground pepper :
fresh
3 eggs well beaten
1 cup Monterey Jack cheese
2 tablespoons fresh parsley :
chopped
Preheat oven to 325 degrees. Sprinkle nuts evenly over the pie crust. Melt butt er in a small skillet over medium heat. Add zucchini and garlic and saute until almost soft. Sprinkle with dill, salt, Accent and ground pepper. Spoon into pi e shell. Pour eggs over and sprinkle with cheese and parsley. Bake until set or when a knife is inserted and it comes out clean. Recipe from "One Million Reci pes CD"
busted by Judy R.
How To make Cashew Zucchini Quiche's Videos
The BEST Vegan Quiche recipe! IINCREDIBLY CREAMY! No Tofu or chickpea here.
This is quiche was inspired on the Cream du Barry, for no other reason other than I had 1/2 of a cauliflower sitting in my fridge the day I decided to make a quiche. There is no potato in this quiche but...I’m still calling it Quiche du Barry ????
I have been using the cream of cashew as a heavy cream substitute in my quiches already but after having a request for a dairy and egg free recipe I decided to test it myself and was pleasantly surprised with the final result.
You will need to watch my quiche crust recipe and make it with vegan butter. I added 1 extra tsp of vegan butter and 1 tsp of filtered water. But wait until you combine all ingredients to see if your dough needs the extras.
How to make the BEST Quiche Crust
And if you’ve never made the cream of cashew you can check out either
HOW TO MAKE CASHEW CREAM l A Vegan Staple
Or
How to make creamy food without Heavy Cream l For the creamy food lover ❤️ Dairy-Free
INGREDIENTS:
Yields 9” Quiche
- Par baked Quiche Crust
- Cashew Cream - 2 3/4 to 3 Cups. However much the falling measurements will yield
(Raw Cashew - 1 1/2 Cup, hydrated in filtered water for a minimum of 4 hours or over night, in the refrigerator. Filtered Water - 1 1/2 Cup. Equal part of the dehydrated cashew. Blended well until smooth)
- Cauliflower- 1/2 head
- Nutritional Yeast - 3 TBsp
- Nutmeg to taste
- Garlic Salt to taste
- Salt and pepper to taste
- Cooking spray or oil for coating
PAR BAKED QUICHE CRUST
Prepare the quiche crust ahead of time.
FOR THE CREAM/FILLING
Soak the raw cashews in filtered water for a minimum of 4 hours or overnight.
Drain the water and blend the hydrated raw cashew with the equivalent amount of filtered water. This is the amount you use prior to hydrating the cashew.
Whisky the nutritional yeast, seasoning and reserve it.
Prepare the cauliflower by washing and cutting the florets.
Coat a roast pan or cookie sheet with cooking oil or spray and lay the florets. Season with salt, pepper and garlic powder and roast for 15 minutes at 350. F / 175. C.
Assemble the quiche with the cauliflower at the bottom of the crust and cover with the cream.
This is a thick cream so gently shake the spring form.
Bake at 350.F/ 175. C for 45 minutes or until desired color.
I hope you enjoy it!
#quiche #vegan #dairyfree
The Chiappas - Spinach and Cashew Pesto
A super simple tasty pesto recipe for all the family! This is just so quick that it only takes minutes to prepare and can be stored in the fridge for a quick meal later in the week.
These eggplant patties are better than meat! Simple and easy eggplant recipe! [Vegan]
These eggplant patties are better than meat! Simple and easy eggplant vegan recipe!It’s so delicious that I cook it almost every day! The tastiest eggplant recipe I have ever tried! ASMR cooking. So few people know this recipe and cook eggplant like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste!
Enjoy and thank you for watching!
Ingredients:
1 large eggplant | 550g |19oz
2 green onions
1 garlic clove
1cup | 3.5oz | 100g vegan cheddar cheese
2 tbsp parsley
1 tsp salt
¼ tsp black pepper
1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs
Oil for frying
Method:
Peel and cut 1 large eggplant ???? or 2 medium eggplants | 550g | 19 oz
Cut 2 green onions and 1 garlic clove ????
Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent.
Add garlic and sauté until fragrant.
Add eggplant cubes and sauté until browned and soft for about 10-12 minutes.
Then transfer to a large bowl and mash.
Grate 100g | 3.5oz vegan cheddar cheese ????
Chop 2 tbsp of parsley.
Add 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs. I prefer chickpea crumbs.
Salt and pepper to taste.
Mix well
Transfer the mixture to the fridge for 20-30 minutes to allow the breadcrumbs or chickpeas crumbs to suck up some of the moisture.
Form the patties with your hands.
Fry patties for about 4 minutes on each side until golden brown and enjoy!
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❗WRITE A COMMENT, ask me a question and share your cooking ideas! I will answer all comments. Also you can let me know what kind of food you like. Thank you so much!
#eggplantrecipe #recipe #vegan #veganrecipes
What I Eat in a Week - Vegan Zucchini Quiche, Taco Bowls, Quinoa Chickpea Salad
Looking for whole food plant-based meal ideas? Check out what I ate in a week using my local produce. I joined a CSA this year, so I never know exactly what veggies I'm going to get, which means I have to get creative with my meals. Check out how I throw things together to make delicious and healthy meals.
Written Recipes:
My favorite cheese sauce from Food Revolution Network:
0:00 Intro
1:10 Produce Haul
1:53 Zucchini Quiche
5:28 Taco Bowls (Homemade Salsa and Vegan Cheesy Sauce)
9:30 Quinoa Chickpea Pesto Salad
10:37 Outro
Vegan Masala Quiche with The Vegg
Zucchini Fritters (vegetarian & vegan)
Get the Recipe:
⭐️ Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce, sour cream, or tzatziki sauce. We are sure you'll love them!
⭐️ Ingredients
2 pounds zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
Metric:
900 g zucchini (about 4 medium)
1½ teaspoons salt
1 egg or ⅓ cup or 50 g chickpea flour + ¼ cup or 60 g of water
1 red onion
2 cloves garlic
1 teaspoon dried oregano
110 grams all-purpose flour
2 teaspoons baking powder
½ teaspoon black pepper
2 tablespoons extra virgin olive oil or more if needed
SERVE WITH
tzatziki sauce
marinara sauce
cashew sour cream
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️