Takes about 15 minutes, just long enough to cook the rice, too!
Course: Main Course
Cuisine: Thai
Servings: 4
Ingredients
1onionsliced thin strips
1red bell peppersliced thin strips
2clovesgarlicchopped
2cupssugar snap peassliced on the diagonal
1canbamboo shootsdrained
1blockextra firm tofucut into 1-inch cubes
Sauce
3tablespoonsThai red curry paste
115-oz cancoconut milkfull fat, or lite if you are watching your saturated fat intake
1tablespoonbrown sugar
2tablespoonssoy sauce or tamari
1tablespoonlime juice
2teaspoonschili garlic sauce
1/2teaspoonsalt
Instructions
In a skillet, add the onion and sauté 5 minutes, until it is translucent. Add a little broth or water if it starts to stick.
Add the garlic, red pepper, and snap peas and sauté for 3 minutes.
Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon salt, and chili garlic sauce. Bring to a simmer.
Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender.
Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
In a skillet, sauté the leek (or onion) and garlic over medium heat for a few minutes. Add a little broth if it starts to stick. Stir in the mushrooms and tomatoes, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes.
Stir in the herbs, spinach, nutritional yeast, sea salt, cayenne, black salt, and pepper until combined. Cook until the spinach is wilted.
Remove from heat and stir in the creamy tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 30 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 20 minutes on a cooling rack before attempting to slice.
Notes
Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.
Most pizza, whether from a restaurant or grocery story freezer, is neither healthy nor very tasty, IMHO. It fills a caloric need, a hungry stomach, plus it’s something usually everyone will eat. But the oil and fat and salt aren’t appealing; the cheese turns off anyone plant-based. So let’s make our own! Much better, with a whole wheat crust, quick homemade sauce, lots of veggies, and a mozzarella-like pourable cheese that browns right up.
Here’re the recipes for the crust, the sauce, and the cheez. The crust recipes includes the directions for assembling it all into a pizza.
This cheez will taste like mozzarella, and brown in the oven. It's ooey and gooey, perfect for pizza.
Course: Sauces and dressings, Snack
Cuisine: Italian
Ingredients
1/2cupcashews
4Tbstapioca flour
1Tbsnutritional yeast
1Tbsapple cider vinegar
1/2lemonjuiced
1/2tspsalt
1/4tspgarlic powder
1 1/3cupwater
Instructions
Cover the cashews with hot water and soak for 10 minutes.
Drain the cashews and place in a blender. Add the rest of the ingredients and blend on high until it becomes a completely smooth liquid, about 2 minutes.
Pour into a small saucepan over medium-high heat. Continually stir. The cheese will start forming clumps; keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes.
Serve hot or allow to cool. The cheese will get thicker as it cools but will stay in a melty state.
Notes
Store in an air-tight container in the fridge for 2 – 3 days
Preheat oven to 500 degrees F. Put a pizza stone in the oven while it preheats for at least 10 minutes.
Combine warm water, yeast and sugar in a large mixing bowl and stir to combine. Let sit for 5 minutes, or until it becomes frothy and bubbles form.
Gently stir in olive oil.
Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.
Transfer to a floured surface and knead into a smooth dough for about five minutes, adding up to ½ cup extra flour if needed.
On a piece of parchment paper, roll the dough flat into a 12-inch circle.
Spread pizza sauce on the crust. Add desired vegetables: red onion, mushrooms, green pepper, artichokes. Top with pourable or sliced mozzarella cheez and a sprinkling of herbs like oregano and basil.
Transfer the pizza to the preheated pizza stone in the oven.
Bake on the preheated pizza stone for 12-15 minutes, or until the bottom of the crust is golden brown. If the cheez isn't browned, turn on the broiler for a couple of minutes. Watch it carefully!
Take the stone out of the oven and remove the pizza to a wire rack to cool for 5-10 minutes before cutting and serving.
Notes
If you don’t have a pizza stone, a baking pan will be fine.Use jarred pizza sauce or make your own with this recipe below.
