i like making a bento style lunch with 4-5 different dishes. this week i tried a french theme.
looks good, how’d you make the quiche?
the crust was half almond and half wheat flour (only because i have a bunch of almond flour im trying to get rid of), a flax egg, 1/4 cup vegan butter, and a little oat milk, all pressed into the pie pan and prebaked for ten minutes at 375.
the filling was two blocks of silken tofu, the packages i think were about 350g each, 1/4 cup of nutritional yeast, maybe half a teaspoon of turmeric, a splash of apple cider vinegar, a decent couple pinches of salt, all run through the food processor til smooth with some oat milk to a good consistency. to that i added two melted leeks, then mixed and added to the pie pan and topped with sundried tomatoes.
i baked it for about 40 minutes until it felt pretty quiche-like, firm with a slight wobble.
Looks amazing and sounds pretty easy, I’m definitely going to need to try that! You didn’t need to add any flour or anything to the tofu to get it to firm up in the oven?
thanks! overall it was pretty easy, this week was one of my less intense preps. flour wasnt necessary, but i also do like the texture of a quiche to be a bit softer, and i have access to a silken tofu from my local asian market which is not packed in water and so doesnt require draining or any special drying techniques. the texture of the filling was like thick hummus before adding it to the pan so it did not have too far to go before it was where i like it.
Invite me for lunch!
Amazing job, thanks for sharing with us!
Got a recipe for the carrots?
yea! i shredded 500g-ish of heirloom carrots and 500g-ish orange carrots, thinly sliced a bunch of french radishes (not a standard part of the recipe but they were leftover from a recipe i didnt end up making), a loose cup of parsley, and a lemon vinaigrette (75ml olive oil, 25ml lemon juice, tsp-ish of dijon and a bit of agave nectar–i used about half of the dressing for this salad)