It’s still winter up here in the great white north! More snow is falling as I write this….
about one more month to go!
|Cabby loves to snow blow!|
Just writing the words ‘vegan’ and ‘quiche’ next to each other seems odd. How can you have a quiche without eggs, cream and cheese? I guess, technically, this is NOT a true quiche according to what a Frenchman would say, but it worked for me! You won’t miss the animal products once you taste it (and your heart and waistline will thank you). I was completely surprised how good this was. Leftovers for lunch the next day were great, too. This recipe was recommended on the Meatless Monday site and originally comes from Angela over at Vegangela.com. Enjoy! This one is a keeper!
Here’s what you need:
1 T olive oil
1 small onion, minced
1 garlic clove, minced
½ pkg frozen spinach, thawed and squeezed thoroughly
½ C raw cashews, soaked in water for about an hour
¼ C nutritional yeast
½ block firm tofu
4 T soy/almond milk (or more, as needed)
½ t turmeric
Salt and pepper
Puff pastry or filo dough
Here’s what you do:
Saute the onions in oil slowly until soft. Add the garlic and continue to cook for a few minutes. Do not burn or brown the garlic. Add the spinach and cook for another minute.
Drain the cashews. Place in blender with tofu, soy milk, turmeric, nutritional yeast, salt and pepper. Add more milk until you get a nice creamy texture.