Vegan Tofu & Vegetable Crustless Quiche
Recipe / Adam Guthrie
If you have vegan guests coming to share a meal with you, this delicious healthy quiche will blow them away. It is a super meal and will leave your guests asking for the recipe.
Makes: 8 slices
Filling
500g firm tofu
½ cup plant milk
½ tsp nutmeg powder
Zest ½ lemon
1 tbsp maple syrup
1 onion, finely sliced
2 cloves garlic, finely chopped 1 zucchini, grated
1 carrot, grated
2 cups baby spinach, shredded
1 tbsp soy sauce or tamari
1 tsp dried oregano
½ cup wholemeal plain flour
Salt & pepper
Preheat the oven to 180°C.
For the filling, place tofu, plant milk, nutmeg, lemon zest and maple syrup into a food processor or blender and blend to a ricotta cheese consistency.
Place the tofu mixture into a large bowl.
Heat a frying pan on high heat. Add the garlic and onion and sauté for a minute until translucent.
Add the grated zucchini, grated carrot, spinach and soy sauce and sauté for a couple of mins until all the vegetables are soft. Add the oregano and the flour, then add salt and pepper to taste.
Mix the ingredients well.
Place the tofu and vegetable mixture into a springform cake tin, lined at the bottom with baking paper. Put in the oven and bake for 40 mins or until the top is golden brown and firm to touch.
Rainbow Ricepaper Rolls
Ricepaper rolls are an amazing way to eat a multitude of raw veggies and to offer a healthy meal to your guests at a gathering.
Recipe / Adam Guthrie
Ricepaper rolls are an amazing way to eat a multitude of raw veggies and to offer a healthy meal to your guests at a gathering. They are easy to prepare ahead of time.
Makes: 24 rolls
Sauce
½ cup rice vinegar½ cup maple syrup½ cup water½ red chilli, finely sliced¼ cup raw peanuts, roughly chopped½ Lebanese cucumber, finely diced300g packet brown-rice vermicelli⅓ cup soy sauce or tamari225g firm tofu, cut into thin batons1 Lebanese cucumber, sliced into thin batons1½ carrots, sliced into thin batons1 red capsicum, sliced into thin batons1 yellow capsicum, sliced into thin batons⅛ purple cabbage, thinly sliced1 bunch Vietnamese mint leaves orThai basil leaves1 cup baby spinach leaves1 bunch coriander leaves12 ricepaper wrappers
