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Changes: did not use aquafaba or almond flour
only used oat flour ~2 cups
added 2/3 cup candied ginger (King Arthur Flour's Mini Diced Ginger)
added around 2/3 cup dark chocolate chips
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Alternative is to follow these directions
https://www.youtube.com/watch?v=yase5J-sugI&ab_channel=TastyThriftyTimely
https://www.youtube.com/watch?v=SAzGw6V5uko&ab_channel=FoodwithFeeling
Additions & Ideas:
I added a tablespoon of apple cider vinegar to the soy milk to make it curdle and add acidity to the recipe
I would add .5x more butter next time
I made honey butter to go along with this and it was delicious
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Makes two quiches - Not vegan, but is dairy free
Preheat oven to 325 degrees F
2 pie frozen crusts
5 cloves garlic, chopped
One large red onion, chopped
2 tablespoons vegan butter
8 eggs
One 12 oz package of silken tofu
2 packs of vegan shredded cheese (~8oz each)
Thaw ~10oz (or more!) frozen spinach and kale (or just spinach)
¼ teaspoon cayenne pepper
1.5 teaspoon salt
2 to 3 pinches ground nutmeg
Let pie crusts thaw for 10 minutes. Cook for 10-15 minutes, or until lightly golden (or don’t I accidentally forgot to do this and just added my mixture into frozen pie crusts. Still good, just not a crunchy bottom layer)
Chop up the garlic and red onion and cook in pan with the vegan butter
If you have a standing mixer add the eggs, silken tofu, and vegan shredded cheese into a standing mixer bowl and beat. If not, just mix with a large fork. The silken tofu will break up into smaller and smaller pieces as you continue to mix in ingredients.
Add in the thawed spanish and kale, the cayenne, salt and the nutmeg. Mix well and then divide the ingredients into the two pie crusts.
Cook for 50-55 minutes in a 325 degree oven, until the top is golden.
To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.
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Still the best pesto recipe.
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love this recipe. toppings can be easily made vegan and vegetarian!
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today’s COVID-19 isolation project. I have high hopes for this one. Tried two other recipes that went pretty poorly....
https://www.youtube.com/watch?v=SmGazXdXwx8&ab_channel=CookWild.tv
also using this helpful video
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add the water and oil as needed, otherwise you will need 2 cups more flour (for a total of 5.5 cups)
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I used this matzo ball soup recipe. it was very good but i put too many vegetable in it and honestly would prefer just a simple Better Than Bouillon brother with added dill, parsley, carrots, red onion, parsnips, and shiitake mushrooms. That will be the plan for next passover.
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delicious. next time I’ll leave the dough in the refrigerator so maybe the cookies won’t spread out as much. recipe made 12 large cookies (6 per baking sheet).
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Vegan Yogurt
3 cups cashews, heat on stove in 6 cups of water for 5 hours on low
add water as needed and stir occasionally
1 pack of yogurt starter
blend ingredients until smooth
put in small crock pot
add 1/3 cup sugar
add tablespoon vanilla paste
heat on low for 20 minutes and then turn off (don’t kill the starter)
let sit for 12 hours or according to preference
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used an egg from a family farm nearby. will try without an egg next time! also maybe needed to add more flour?
are it with sundried tomato pest and it was delicious
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