I was drifting through my local health food shop, sans kidlets looking for savoury yeast flakes when a lovely shop assistant approached. When I inquired for said flakes, she kindly directed me and then asked me what I was going to use it for.
"Oh, just a vegan quiche" I faux-nonchantly reply thinking that I should stay calm in a healthfood store and not be my usual unhealthly-sugar-induced-happy-explosion-gushie self -- perhaps it was a little bit of a facade. Her eyes brightened up and delightfully told me that she is "a vegan too!". Oops, I am not vegan and not a true vegetarian anymore. I quickly made my confession.
Undeterred, the shop assistant went on to ask me for recipes so I directed her to my blog, apologised for the lack of vegan content but perhaps she could make her own adjustments and promised to post more vegan recipes now that she has inspired me. Her name is Daisy and she is every bit as bright and cheery as her name evokes. So Daisy, this is the quiche I was telling you about and yes, it did turn out nicely for my first go and yes, I will be making it again!
This recipe is taken from Simple, Tasty, Good by Signs Publishing
5 sheets filo pastry
spray cooking oil
1 cup water
250g soft tofu
1 Tbl lemon juice
1 tsp basil (optional - I didn't use or miss it)
1/4 tsp turmeric
1 Tbl yeast flakes
2 Tbl cornflour
1/2 cup raw cashew nuts
1/2-3/4 tsp salt
1 clove garlic
340g can asparagus spears, drained
1 onion, finely chopped
1 tsp oil
1. Spray a 23cm quiche dish with oil. Lay one sheet of filo and spray with oil. Repeat with remaining sheets of filo. Gently press the pastry into the base of the quiche dish and allow the excess to hang over the sides. Preheat oven 150 degrees celsius.
2. Lightly fry the onion in oil until tender. When cooled a little, cover the pastry base with the onion and add the aspragus.
3. Combine all the remaining ingredients in a blender and blitz until smooth. Pour mix pastry case.
4. Bake for 60 mins or until firm.
I served it with a crisp salad and crusty bread.
|I like the onion to be mixed through, not just at the base so I put the asparagus in first, then scattered the onion|
My friends know me to be a bit of a foodie so I often get asked for recipes or websites etc. I haven't ventured very far in search of vegan websites apart from fatfree vegan, the kind life and this CHIP site. (Oh yeah, you should check out CHIP if you are worried about your heart health, diabetes, cholesterol or weight issues- totally awesome program to get on!!)
The Simple Tasty Good website has some really useful links too! Feel free to add to this list in the comments if you can recommend more vegan friendly sites.
By the way, I was given this book last christmas by a dear dear friend. I am not selling it or promoting it for kick-backs, but you can buy it yourself from here if you want.
Do you enjoy the odd vegan dish? Feel free to leave a link in the comments!