Thursday, June 11, 2009

Broccoleek Quiche

When you buy leeks, make sure you get at least three. This way, after you make leek-walnut pasta, you can also make some mini-quiches:

Here's how you make them:
In a pan, over medium high heat, with a bit of olive oil, saute:
  • 1 leek, sliced diagonally
  • 1 broccoli crown, divided into mini-florettes
Salt it to taste

In a blender, blend:
  • 1 package of soft tofu (15 oz)
  • 2 T tahini
  • 2 T nutritional yeast
  • 2 T corn starch
  • 1 t turmeric
  • 1 t salt
  • red hot pepper flakes to taste
  • soy milk as necessary (up to 1/4 c)
When smooth and yummy, add the sauteed veggies (mix, don't blend!). Pour into a muffin pan (oil it a bit, if you're not using a silicone pan. And if you oil it, you might as well add some breadcrumbs to add crunchiness).

Bake at 375 degrees F for 25-35 minutes or till a toothpick inserted at the center comes out clean.

I served it with some marvelous jicamagic, this time made with with golden bell pepper instead of red (hence the yellowness of the whole plate).

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