THE QUASI-VEGAN QUICHE

As you know, we are members of the Omnivores Without Guilt Club, but what you probably don’t know is that I own many cookbooks on Vegan cooking. I like the concept and the challenge of preparing food that tastes great but is more limited in the ingredients used.  I had very good intentions to make a fully vegan quiche for our dinner, but ended up adding 1 egg to the filling. Oh, well. It turned out very good, and even the resident critic, who considers tofu to be penitence, loved it!

ALMOST VEGAN TOFU QUICHE
(inspired by The Minimalist Baker)

1 rectangular pie pan, 8 x 11 in

for the olive oil crust:
for the pie crust:
250g all-purpose flour (260 grams)
1/8 teaspoon salt
50g olive oil (50 grams)
125 g cold water

for the filling:
12.3 ounces extra-firm silken tofu (patted dry)
2 Tbsp nutritional yeast
3 Tbsp hummus
Sea salt and black pepper (to taste)
1 egg
2 medium zucchini (thinly sliced)
1 Tbs olive oil medium diced onion per 2 leeks)
3/4 cup cherry tomatoes (halved)
1 stalk asparagus
Herbes the Provence (as much as you like)

Make the crust. Whisk together the flour and salt in a large bowl, then add the olive oil, stir with a fork until the flour gets coated with it, forming a crumbly ness. Slowly add cold water and knead gently just until the dough starts to comes together.  Wrap the dough in plastic and refrigerate one hour before using.

Roll it over plastic wrap lightly coated with flour, then use it to cover a rectangular pie pan (8 x 11 in) with removable bottom (or a 9-inch round quiche pan). Reserve in the fridge until you have the filling ready to bake. No need to blind-bake.

Make the filling. Roast slices of zucchini coated with olive oil and seasoned with salt and pepper for about 15 min in a 420F oven. Reserve. Add drained tofu to a food processor with nutritional yeast, hummus, egg, and a heaping 1/4 tsp each sea salt and black pepper. Process until fully smooth.

Spread the zucchini slices in the bottom of the pie crust. Spread the hummus mixture, gently spreading it over it with a small offset spatula. Distribute the cherry tomatoes over the filling, then the asparagus (if they are too thick, sprinkle them with water and microwave for 60 seconds to soften ever so lightly).

Bake quiche at 375 degrees F total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil. Let cool for 10 minutes before slicing.

ENJOY!

to print the recipe, click here

Comments: If you remember my previous post on a pie using olive oil crust, you will notice that I blind-baked it at that time. Now I tried without this step, and was quite pleased with the result. Omitting the blind baking makes this dish even easier to bring to the table. You can roll the crust hours earlier, or even a day before and keep it in the fridge, protected with plastic wrap.

I promise you, there is no “tofu-taste” in the filling. Until I added the egg, it seemed a bit too coarse and grainy, but the egg smoothed things out and I guess made it all a bit lighter during baking. If you want to make it fully vegan, just omit the egg. One interesting idea to lighten it up but keep it vegan could  be folding into the tofu mixture some whipped aquafaba. Hummmm… something to try. Leftovers were delicious on day 2 and day 3. After that? After that they were gone.

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INCREDIBLY SIMPLE: CRUNCHY ASPARAGUS

For a few years I’ve been blogging on recipes that are almost too simple to call as such (see them all here), but tasty enough to sit side by side in a blog with more elaborate concoctions. Normally I like to wait until I have several “incredibly simple” items to share in a single post, but spring is almost here, asparagus season is knocking at the door, and this recipe was too good to keep it a secret for much longer. I made it three times in two weeks. The delicate crunch on these babies? I am seriously in love.

INCREDIBLY SIMPLE CRUNCHY ASPARAGUS
(from the Bewitching Kitchen)

a bunch of asparagus, tough ends removed
olive oil
lemon juice
salt & pepper
Herbes de Provence
1/3 cup almond meal

Heat oven to 425 F.

Mix enough olive oil and lemon juice (half and half) to give enough liquid to coat the asparagus well.  Add salt, pepper, Herbes de Provence to the mixture, eye-balling is totally fine.

Place the asparagus on a tray, pour the seasoned olive oil mixture over them, and move to coat well.

Place the almond meal in a separate tray, drop the asparagus coated in olive oil over it, move gently to make the almond meal stick to the surface.

Arrange them on a single layer on a baking dish covered with parchment paper or aluminum foil. Roast for 12 minutes, shaking them a bit halfway through.

ENJOY!

to print the recipe, click here

Comments:  Really hard to imagine a simpler recipe. Well, of course, you can omit the almond meal coating and still get excellent roasted asparagus that way. But this very minor additional step sends this side dish to a whole other level of deliciousness.

Change things around by using other spices, although you risk masking the flavor of the veggie itself. Still, if you are in the mood for it, add cayenne, smoked paprika, sumac (oh, that would be great), play with the whole concept and make it yours. Whatever you do, do not omit the lemon juice.

ONE YEAR AGO: A Sourdough Quartet

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FOUR YEARS AGO: Cauliflower Crust Pizza

FIVE YEARS AGO: Silky Rutabaga Puree

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PEARLED FARRO WITH ASPARAGUS COINS

A few years ago I posted a pasta recipe using tiny little asparagus coins as a component of the sauce. The other day I decided to roast them and ended up with a side dish that won me over. Added bonus: it is super fast to prepare. Pearled farro cooks a lot faster than the regular grain, and I did not detect any loss in flavor or texture. If you find it in your grocery store, stock on a few bags.

PEARLED FARRO WITH ROASTED ASPARAGUS COINS
(from the Bewitching Kitchen)

3/4 cup pearled farro
asparagus stalks, cut in very small rounds
2 Tablespoons olive oil
salt and freshly ground black pepper to taste
Herbes de Provence
squirt of lemon juice

Heat oven to 420F.

Bring a large pot of salted water to boil. Add the farro, cook for 15 to 20 minutes. If you like it with a bit more bite, check at 15 minutes and if it’s done to your liking, drain and reserve.

Meanwhile coat the asparagus coins with olive oil, season with salt, pepper, and Herbes de Provence, amounts are flexible, just go with your intuition. For a regular size asparagus bundle I used 1/4 tsp Herbes de Provence.

Place the asparagus in a single layer in a baking dish covered with aluminum foil to facilitate clean-up. Roast for about 15 minutes moving it around the baking sheet.  When they are done, squirt some lemon juice, adjust seasoning and mix with the warm farro.  Serve right away. Leftovers are great also. Even cold as a salad.

ENJOY!

to print the recipe, click here

Comments: Many variations are possible here. If you don’t want to roast the asparagus coins, simply sautee them quickly in olive oil plus all the spices. Because the coins are so tiny, they cook very fast, so doing the top of the stove method, they can be ready in 5 minutes for sure. The roasted version has slightly more intense flavor. The second picture shows a similar approach (top of the stove), but using zucchini. Also very delicious.

I use farro a lot, but was a bit unsure about trying the pearled version, thinking it would not be nearly as good. I was wrong. It is a way to make farro a suitable option for a fast side dish after a busy day in the lab.

I hope you’ll give this simple recipe a try.

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INCREDIBLY SIMPLE TIMES FOUR – JANUARY 2018

It’s done. I  just added a new category of recipes to the blog, entitled Incredibly Simple.  You can find it on the right side, scrolling past Blogroll. Under this new category I list recipes that are almost effortless to put together. In the near future I will also make a separate category in the index page, so they are not only easy to make, but also easy to find in the site. For this round-up I share four side dishes, one uses the air-fryer. I am aware that not many people own one, but I was so amazed by the outcome that I had to include it. You can of course make it in a regular oven… it will just take a bit longer to reach the dinner table, and the texture won’t be quite the same.

INCREDIBLY SIMPLE #1

MICRO-STEAMED ASPARAGUS  

Inspiration for this recipe came from seriouseats

The simple part of this method is the steaming.  I’ve been using it all the time now. Place asparagus in an even layer on a large microwave-safe plate and season with salt and pepper. Lay a double layer of damp paper towels on top of the stalks, completely covering them. Microwave on high for about 3 minutes. Check with a fork, if necessary add another 30 seconds to 1 minute. That is it. You can dress them super simply with a mixture of olive oil and lemon juice, or if you have a bit more time, go for this simplified walnut vinaigrette. 

Toast half a cup or so of walnuts in a skillet or oven. Coarsely chop them and place in a small bowl. Add 2 tablespoons of a mild vinegar, 1 tablespoon of water, a very light drizzle of honey or maple syrup. Whisk 1/4 cup olive oil, until it all emulsifies. The walnuts will help the process. Season with salt, and add on top of the asparagus fresh from the microwave step.  That is all. You want to know a little secret? The exact same method works well for broccolini too, you might have to slightly increase the steaming time.

INCREDIBLY SIMPLE #2
 .
AVOCADO AND ORANGE SALAD  

Inspiration for this recipe came from Geoffrey Zakarian on a recent episode of The Kitchen.

Don’t let the simplicity of this non-recipe fool you. The result goes well beyond expectations. As GZ put it on the show, the combination of orange and avocado is a complete winner, and we agree. The only work involved is segmenting the orange. Distribute the slices of avocado on a plate, add orange segments on top. Squeeze all the juice left from the orange in a small bowl, season with salt and pepper, whisk a small amount of olive oil to emulsify it. If you like your dressing on the sweet side, a touch of honey will do.  Drizzle on top of the salad, and sprinkle pomegranate seeds on top. You can also substitute toasted slivered almonds or walnuts in case you don’t have pomegranate around.  I’ve made it twice in the same week, and intend to keep bringing this to our table. Blood oranges would make it even more special, so keep that in mind.

INCREDIBLY SIMPLE #3

ROASTED BROCCOLINI WITH LEMON AND PARMIGIANO CHEESE

Inspiration for this recipe came from Dining In: Highly Cookable Recipes, by Alison Roman.

Put a baking dish in the oven and heat it to 425 F. You will need broccolini, one lemon, and freshly grated Parmigiano cheese.

Add one or two bunches of broccolini to a large bowl, add to it very thin slices of one lemon. Drizzle olive oil all over, just enough to coat the veggies and lemon slices. Season with salt and pepper.

Place the broccolini on the hot baking sheet in one layer, add a small coating of grated Parmigiano cheese and roast for 10 to 15 minutes, until it all starts to get golden, and the broccolini is cooked through.

The cheese will more or less disappear, but you will notice its sharp bite as you bite into the broccolini.  Super simple indeed, and absolutely delicious.

 

INCREDIBLY SIMPLE #4

This is really a non-recipe if I’ve ever seen one.  Fork the skin of the sweet potato a few times. Rub it with olive oil, season with salt.  Place in the air-fryer set at 390 F or the highest temperature your machine will go.  Cook for 35 minutes, turning it once or twice during frying.  Remove from the fryer, cut the skin open, add some butter, salt and pepper. That’s all.

What amazed me about this recipe is that you won’t have to wait for the oven to heat to high temperature to start roasting. The air-fryer needs no advance notice. You turn it on, in a minute or so you are right where you need to be. For whole potatoes or sweet potatoes, it’s hard to beat the convenience of using the air-fryer. And the texture turned out perfect, I think better than a regular oven. We would need a blind test to be sure, but I tell you, this was really really good. Apparently regular potatoes can be prepared exactly the same way and won’t take more than 40-45 minutes to be done. They are on my list for the near future.

So that’s all for now… Four recipes that are so easy to put together, no matter what happened at work, you can face their preparation with a smile. Making life simple is always a good move.

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TANGENTIAL QUICHE WITH ASPARAGUS AND FENNEL

I would like to thank everyone who contacted me about my Mom’s passing.
It is a natural cycle of life to say goodbye to a parent, but it is still very painful.
Your kind words warmed my heart.

I’ve taken way too many liberties with recipe titles. Hummus without chickpeas? Yes, guilty of that one. Tortillas with no corn? Read my sentence. Rice-free risotto? Just take me. Today I add one more to the list. A quiche. But no crust. In fact, I’ve made a version almost exactly one year ago using sweet potato slices to cover the pie dish. We loved it so much that it’s hard to believe it took me so long to re-visit. This time I paired asparagus and fennel, with a small amount of cheese for good measure. Trickiest part of this recipe is getting the sweet potato slices to roast without shrinking too much and collapsing from the sides of the dish. Still, even if that happens, no major harm will be done. It is all going to be delicious.

SWEET POTATO CRUST QUICHE WITH ASPARAGUS AND FENNEL
(inspired by The Wimpy Vegetarian)

2 tablespoons olive oil
2 sweet potatoes, peeled, sliced thin
olive oil spray for potatoes
kosher salt (about 1 teaspoon total)
freshly ground pepper to taste
1 cup thinly sliced asparagus plus a few stalks left whole for decoration
1 large fennel bulb, diced
4 large eggs
2 egg whites
½ cup half-and-half
½ cup milk
1 teaspoon mustard powder
1/4 cup Gruyere cheese
nutmeg to taste

Heat oven to 400°F.

Coat a pie dish with the sliced potatoes, and spray a good amount of olive oil over the slices. Make sure to do a nice layer all around the edges coming up above the rim of the plate. Season lightly with salt. Place in the oven until the potatoes start to get some color, about 12 minutes. Reserve and lower the oven to 350 F.

Heat 2 tablespoons oil in a skillet over medium-high heat.  Add the asparagus and fennel, season with salt and pepper, and sauté until just tender, about 8 minutes; set aside. Place the whole stalks in a microwave safe dish with a little water, microwave for 30 seconds. Reserve.

Whisk eggs, egg whites, half-and-half, milk, mustard powder,  half teaspoon salt and pepper in another large bowl. Spread the sautéed asparagus and fennel evenly on top of the sweet potato crust. Sprinkle the cheese on top of the vegetables. Pour the egg mixture over it all. Place the stalks of asparagus carefully on top. Grate fresh nutmeg across the top just before sliding into the oven.

Bake until quiche is set and crust is well browned, about 30 minutes, but check after 25 minutes in the oven. It should just jiggle lightly at the center.  Let cool to room temperature before cutting into wedges.

ENJOY!

to print the recipe, click here

Comments: I love fennel but despise licorice. Go figure that one. My problem with fennel is that you buy this huge bulb and by the time you’re done prepping it, you are left with 1/4 cup at most of goodness. Oh, well. Maybe I don’t do a good job prepping it. But all instructions say to remove the tough outer layer. That “outer layer” is often so thick, a huge amount of fennel is gone once I remove it. Oh, well again. But I do love its flavor, both raw in salads, roasted, sautéed, it’s all great.  I am still learning my way around the sweet potato “crust.”  If you go to Susan’s site, you’ll  notice she opted for a hashbrown path to make the crust. That is definitely something to consider. At any rate, a quiche without the regular crust is so much lighter, and a lot quicker to prepare too. Obviously, you could omit the crust altogether, just coat the pie dish with a little butter or oil, add the veggies, pour the egg mixture and bake it. But it’s nice to have a bit of texture underneath.  Whatever you choose to do, this filling with asparagus and fennel, a touch of Gruyere (a favorite cheese of mine) is a winner.

 

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