I was hungrily inspired by J-Dub's PPK post about her awesome 'Smokey Mushroom and Spinach Quiche' that she got from her omni work. After rattling the "well how would I do thats" around in my brain for a few days, I came up with this. 
Using Isa's Classic Broccoli Quiche recipe for my *template* and making sight deviations. Armed with only 1 bunch of fresh spinach rolled and chopped to ribbons and 8 oz of sliced mushroom what I ended up with was this.
To *smoke up* the mushrooms I sauteed them separately from the spinach/onion/garlic/spices(for the tarragon, I subbed in corriander in the same 1/2tsp amount) mixture and threw a pinch of salt on them so that they would give up their juices faster. Once they did, I added 1 TBsp of dry white wine* and 2 tsp of hickory smoke flavor. I continued to sautee them until they were mostly dry.*Blogging is really showing me just how much I love wine. ;)
I made certain to really squeeze my tofu before adding it to the chopped raw cashew in the food processor (knowing that no matter how hard I squeeze that sauteed spinach, some liquid will always remain.) After the squeezing of the spinach mixture, I added it back to its sautee pan and added the mushrooms in with it, cooking it down just a little bit more.
Instead of adding 1cup of the sauteed mix to the tofu filling mixture I added the tofu filling to a mixing bowl and added the sautee mix to that. Stirred around until it was all uniform in color and the rest of the quiche directions follow the original template.
Thanks J-Dub! This was a needed variant in our mushroom centric house.
On another day I decided to try the Veganomicon Latkes
But I was afraid of the shredded onion, which in the past has burnt me, by being too wet.
So I added 1 TBSP onion powder and then thought the onion was lonely without its companion 1 TBsp of garlic powder and then thought 1 TBsp of parsley flakes would give it a nice green speckledness...
I used panko instead of the matzo crumb and cornstarch instead of potato starch.
They were awesome, hashbrowny but crispy. I want more. Here is the first batch out to cool
To *smoke up* the mushrooms I sauteed them separately from the spinach/onion/garlic/spices(for the tarragon, I subbed in corriander in the same 1/2tsp amount) mixture and threw a pinch of salt on them so that they would give up their juices faster. Once they did, I added 1 TBsp of dry white wine* and 2 tsp of hickory smoke flavor. I continued to sautee them until they were mostly dry.*Blogging is really showing me just how much I love wine. ;)I made certain to really squeeze my tofu before adding it to the chopped raw cashew in the food processor (knowing that no matter how hard I squeeze that sauteed spinach, some liquid will always remain.) After the squeezing of the spinach mixture, I added it back to its sautee pan and added the mushrooms in with it, cooking it down just a little bit more.
Instead of adding 1cup of the sauteed mix to the tofu filling mixture I added the tofu filling to a mixing bowl and added the sautee mix to that. Stirred around until it was all uniform in color and the rest of the quiche directions follow the original template.
Thanks J-Dub! This was a needed variant in our mushroom centric house.
On another day I decided to try the Veganomicon Latkes
But I was afraid of the shredded onion, which in the past has burnt me, by being too wet.
So I added 1 TBSP onion powder and then thought the onion was lonely without its companion 1 TBsp of garlic powder and then thought 1 TBsp of parsley flakes would give it a nice green speckledness...
I used panko instead of the matzo crumb and cornstarch instead of potato starch.
They were awesome, hashbrowny but crispy. I want more. Here is the first batch out to cool
11 comments:
Your blog's so hard to read - the text goes off the edge and with it being yellow on a cream background - I just can't read it. The pussy cats sooo cute too.
But anyhoo....just wanted to say that the quiche looks darn yummy!
:)
Wow I'm so impressed by your quiche! It looks delicious. And you've inspired me to try the latkes, I haven't had them in years!
The quiche and the latkes both look delicious!
I love Isa's quiche and your version looks sooooo good. Mushrooms can't be beat.
Those latkes look perfect!
I'm tagging you for the "what's in your (vegan) freezer poll". . my freezer is a disorganized mess.
oof, that quiche and latke, I can feel it, taste it! I like your background :)
YUMMY!
Oh wow, these look so great! I want to try that quiche so bad right now!
That quiche looks fanTASTic!I think I may have to try it!!
That quiche looks amazing! I didnt' have success with my first quiche. Maybe I'll give yours a try next time.
Yummy. That quiche looks so good. I love mushrooms.
This looks delicious! I have to try it..my mouth is watering!!
Post a Comment