Happy New Year to all!! Welcome to 2011. I hope this year brings health, happiness, and success to everyone. This also marks the 1 year anniversary of the Coppage house going vegan. We continue to be happy about this decision and are learning and growing as people because of it. It is still a struggle to go out and eat and it is a constant battle of defending our decision to other people, but we know this is right for us.
To continue with the tradition of black eyed peas and greens for the new year we created our own version of a way to present this. In vegan quiche form with a cornbread crust. We used Spinach for our "greens" since this is what we had on hand, but you can use any form of greens, collard, turnip, kale, or whatever you like. So for the first post of the new year, here is one we created together.
To continue with the tradition of black eyed peas and greens for the new year we created our own version of a way to present this. In vegan quiche form with a cornbread crust. We used Spinach for our "greens" since this is what we had on hand, but you can use any form of greens, collard, turnip, kale, or whatever you like. So for the first post of the new year, here is one we created together.
New Years Prosperity Quiche
Ingredients For Cornbread Crust:
1 Cup Whole Wheat Pastry Flour
1 Cup Cornmeal
1/4 Cup Raw Sugar
4 tsp Baking Powder
1 tsp Sea Salt
1/4 Cup + Soy or Almond Milk
1/4 Cup Safflower Oil (or veg)
2 Tbsp Ground Flax Seeds
6 Tbsp Water
Directions:
*Preheat oven to 400 degrees
*Lightly grease quiche pan/dish
*Mix ground flax and water in a small bowl or cup and set aside.
*In a large bowl combine flour, cornmeal, sugar, baking powder, and sea salt. Mix well.
*Add milk to mixture, then, oil, then flax mixture.
*This should be a sort of dry dough, so if you find it is still too dry and you are seeing unmixed flour add more milk 1 Tbsp at a time. However, don't add too much, it needs to stay a little dry to shape in the pan.
* Scoop out about a cup and a half of mixture into greased pan. Press flat into bottom and shape up sides of the pan as close to top rim as you can get. Make sure it is rather thin on the bottom as the dough will rise some in baking. (You may have extra dough, I did and I used it to make a couple of cornbread muffins.)
*Bake for 10 minutes then remove from oven. If you find the bottom rose too much, press it down with a spoon.
*Turn down oven temperature to 350 degrees and make quiche filling.
Ingredients for Quiche Filling:
1 block Tofu, pressed and dried
1 tsp Onion Pownder
1 tsp Garlic Powder
1/2 tsp Turmeric
1/2 tsp Salt
1/4 Cup Nutritional Yeast
1/4 Cup Cornstarch or 1/2 Cup All Purpose Flour
1 1/2 Tbsp Dijon Mustard
1 Tbsp Lemon Juice
2 Cups Greens, chopped (any kind)
1 Can Black Eyed Peas
1 Can Rotel Tomatoes and Chiles
Directions:
*Oven should be at 350 degrees
*Combine all ingredients (except greens, BEPeas, and Rotel) in a blender or food processor. Blend until creamy and smooth
*Combine with all other ingredients in a large bowl and mix until all combined.
*Spoon mixture into pre cooked cornbread crust. Spread around with back of spoon until even on top.
*Bake 40-45 minutes or until golden and the center is not mushy.
*Allow to cool at least 10 minutes. This will make it easier to slice.
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