Vegan quiche

Quick notes on modifying "Savory veggie pie" to obtain a vegan analog:

Keep the same crust -- it's fine!

However the filling should be changed as follows:

Saute onions and carrots in salt as suggested. However, this is where we diverge. Grind

1/2 cup mixed walnuts and almonds
1/2 cup cashews
1/2 to 1 cup soymilk (depending on desired thickness)
1 teaspoon salt
1 tablespoon nutritional yeast
8 ounces of firm tofu

in a food processor until smooth. This might strain the food processor a bit, so add the ingredients slowly in the order listed. Mix the onions and carrots into the puree, and put into the crust. Bake as before: 375 degrees F for 20 minutes.

LLT

As part of a "New Year's" resolution.. I want to keep track of some yummy meals from cookbooks we enjoy, because so much of what we eat comes from a few of our favorite books...

Tonight's dinner is Lamb Lentil and Tomatoes from "INDIAN deliciously authentic dishes" p.118 Replace Lamb w/Morningstar Sausage Style Recipe Crumbles and can of chickpeas (14 oz can). Served w/half brown basmati and half Japanese rice.
ISBN 1-84309-273-5

Carrot cake

(Based on the muffin recipe in the previous post.) Dissolve

2 teaspoons yeast,
3 tablespoons honey,
1 tablespoon molasses, and
1/2 teaspoon vanilla

in 1-1/4 cup warm water. Mix

2 cups whole wheat pastry flour
1 teaspoon salt

and cut in

1 tablespoon vegetable oil, and
2 tablespoons nondairy margarine.

Stir in

1 grated carrot and
3/4 cup finely chopped walnuts.

Mix the wet ingredients into the dry ones briefly, and pour into a

well greased 9"x9" glass baking dish. Cover with a towel and let rise in a warm place about 20 minutes, or until doubled in height. Bake about 20 minutes at 325 deg F, or until a toothpick comes clean.

While the cake is baking, prepare the icing": cream

2 cups of powdered sugar,
1/4 cup nondairy margarine, and
2 teaspoons vanilla.

Mix in slowly

up to 1/4 cup of soymilk

until the appropriate texture is achieved. Once the cake is baked, let it cool before icing.