Hola! I got everything on my list today done – just in time for bed!! My walk with Karen was fun – freezing cold but sunny. I picked up a bag of Butterscotch Toffee Coffee from Dilworth Coffee with a little money my grandmother sent to “spend on something nice.” Thanks Gram! And I shopped out Lynette’s KERF Tote. I was sad to see it go – I want one too!
Around 5:00 I honored some hunger with a snack –
Half a cup of TJ’s Euro yogurt with some flax
And my Strawberry Jam Frakas bar. I thought it was pretty good. The dried strawberries reminded me of dried raspberries, which I love. I like the crispy pieces too.
On the menu tonight: A Tofu Quiche!
I have had a shelf-stable block of silken tofu in my pantry for ages, so I put it on the menu. Remember when I made this Broccoli Tofu Quiche for Food Composition? I’ve been wanting to make one ever since. I asked the husband if he wanted a crust or not and he said “fo sure!” so we made one from scratch. I used this recipe as a model for ours: Vegan Family Quiche. Tonght’s recipe turned out delicious in taste, but unfortunately it wasn’t perfect and I would make some changes next time.
The baker was in charge of the crust. He used AP flour, but had I made it I would have used WW pastry flour or at least half and half WW/AP. The crust turned out perfecto! We baked it in the oven for about 5 minutes before putting the toppings in – just to warm it all up to hopefully decrease the cooking time.
Here’s the proportion of ingredients we used. See the above link for the specific procedure. We cut down on the butter, and added the mushrooms, spinach and lots of cheese. The cheesy taste was perfect, but it was a nutritional overload combined with the buttery crust. It was really more like a pie than a quiche!
- 200 grams AP flour
- 50 grams butter
- 1 package Silken Firm Tofu (or you can use non-silken per the Vegan Family Recipe’s instructions)
- 3 tbsp milk
- 1/4 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/4 tsp oregano
- 2 cups shredded cheese of your choice, plus 1/2 cup for topping
- 2 cups mushrooms
- 2 cups baby spinach
- 1 tsp olive oil
Nutritional info for 8 slices: ~300 kcal per slice, 17 grams fat, 13.5 grams protein, 1.4 grams fiber.
The tofu ingredients, pureed, followed by 3 pulses of the cheese.
Adding the sauteed veggies:
Topped with one more half cup of cheese before baking:
After 30 minutes at 375*. But here’s our problem – it wasn’t done!! While it wasn’t jiggly in the middle, it collapsed when we started to cut in. It was determined that 8 slices would never work, so we did 6. We should have 1) Let it cook the full recommended 45 minutes and 2) Let it cool. The remaining slices were fine, so letting it cool for a bit would have helped a lot.
My collapsed piece.
With a side of baby spinach drizzled in olive oil and Fig Balsamic Vinegar
The flavor was INCREDIBLE!! Really like a pizza/calzone and pie combined. Since there were no eggs and tofu can be eaten raw, the fact that it wasn’t 100% cooked to solid was fine.
Would I make it again? Probably. I really liked the sweeter tofu taste in exchange for eggs. Next time I will probably use a little less cheese to lighten it up a bit, use at least some WW flour, and will be more patient and let it cook for a full 45 minutes!
Check out this cool organization site – SpringPadIt.
I’ve been using Google Notebook for ages to “capture” recipes I find on the Net and on blogs with a bookmarklet. Springpad just released a bookmarklet that works with Google Chrome and Firefox, so now I have a much faster and more user-friendly way to keep a file of all the online recipes I want to try! Go to their site to see how it works – and if you don’t know what a bookmarklet is!
I’m finishing up this cup of Candy Cane Lane Tea and getting ready to go start the book Outliers in bed. Nite!