Here are some highlights...
Went to LA for a girls' trip and to surprise my grandpa and aunt. So much fun!!
Ran my first half marathon, naturally in cat shirts, haha.
Went to Alabama for my sister's last year at school. Can't believe she graduates in May...😮
And now for a recipe!
Stop what you are doing right now and go make this dish! Amazing is an understatement. I was so impressed and will definitely make again. The downside is it does take some time, but I promise it is well worth it! I found the original recipe here.
Here is what you will need:
For the crust:
1 TBSP ground flax + 3 TBSP warm water, mixed together
1 cup whole almonds ground into flour (I used my magic bullet)
1 cup rolled oats, ground into flour (again with the magic bullet)
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp kosher salt
1-2.5 TBSP water (I used all of it)
For the quiche:
1 block (14 oz) firm tofu
1 TBSP coconut oil or olive oil
1 yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8 oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup sun dried tomatoes packed in oil
1/3 cup sun dried tomatoes packed in oil
1 cup baby spinach
2 TBSP nutritional yeast
1 tsp dried oregano
3/4 to 1 tsp sea salt
black pepper, to taste
red pepper flakes, to taste
Directions:
1. Preheat oven to 350 F and lightly grease a round 9-inch class pie dish.
2. Wrap rinsed tofu in a few paper towels. They say to put a few books on top to lightly press the water out, but I did not do that.
3. For the crust: Whisk together the flax and water mixture in a small bowl and set aside so it can gel up.
4. In a large bowl, stir together the almond meal, oat flour, parsley, oregano, and salt.
5. Add in the flax mixture. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
6. Crumble the dough evenly over the base of the pie dish. Starting from the center of the can, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
7. Bake the crust at 350 F for 13-16 minutes (mine took about 15 min), or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375 F.
8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy.
9. In a skillet, saute the onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
11. Bake quiche, uncovered, at 375 F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice.
ENJOY!
1. Preheat oven to 350 F and lightly grease a round 9-inch class pie dish.
2. Wrap rinsed tofu in a few paper towels. They say to put a few books on top to lightly press the water out, but I did not do that.
3. For the crust: Whisk together the flax and water mixture in a small bowl and set aside so it can gel up.
4. In a large bowl, stir together the almond meal, oat flour, parsley, oregano, and salt.
5. Add in the flax mixture. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
6. Crumble the dough evenly over the base of the pie dish. Starting from the center of the can, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
7. Bake the crust at 350 F for 13-16 minutes (mine took about 15 min), or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375 F.
8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy.
9. In a skillet, saute the onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
11. Bake quiche, uncovered, at 375 F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice.
ENJOY!
