By Dr.Sirisha Potluri:
Delicious vegan quiche baked by Dr. Sirisha Potluri’s workshop participant who is studying public health at UC Berkeley!
Quick recipe:
The crust is 1.25 cup almond flour, 1/3 cup arrowroot or cornstarch, 2 tbsp flax meal, 5 tbsp water.
For the filling, sauté 1 onion, 2 leeks, 3 garlic cloves, 1 tsp dried parsley, 1 tsp dried thyme, 1 tsp paprika, 1 tsp chili flakes, 1/2 tsp salt, 1/2 tsp black pepper
Then add 5 cups chopped spinach and sauté till all water goes
Blend 23 oz tofu, 1 tsp soy sauce, juice of 1.25 lemons, 1 tbsp cornstarch, 1 tsp Dijon mustard, 1 tsp turmeric, 1/2 tsp kala namak, 1/4 cup nutritional yeast
Mix tofu mixture and sautéed veggies
Bake crust at 390° for 20 minutes with parchment paper and dried beans to weigh it down
Fill the crust with tofu veggie mixture and top with halved cherry tomatoes
Bake at 350° for around 40 minutes or until top is golden
Cool before cutting!