Wednesday, October 30, 2013
Tuesday, October 29, 2013
Thanks to my amazing boyfriend Warren (Seriously he is thee best!), I was able to get my hands on Sara Forte's The Sprouted Kitchen! I've made some delicious Pasta With Fennel, Arugula & Lemon and very addictive Roasted Strawberry Almond Meal Muffins thanks to her blog, so it was a no-brainer that I had to get her cookbook. I decided to try out this Tofu Quiche In Rosemary Almond Crust, more because I was curious as to how this would turn out. Tofu Quiche?
Well, I can safely say it turned out exactly like all of Sara Forte's other recipes... EXCELLENT. I think next time I will add some pancetta to it... I'm a meat lover, so if you are too it wouldn't hurt to substitute 1 cup of mushrooms for 1 cup of pancetta or something similar in the filling.
Here is the recipe, enjoy!
Tofu Quiche In Rosemary Almond Meal Crust
(Adapted from Sara and Hugh Forte’s The Sprouted Kitchen)
Yield: 4 small tarts
1 1/2 cups almond meal (I used 2 cups instead since I did not have enough to cover my tart pans)
1/2 teaspoon salt
1 tablespoon fresh rosemary, finely chopped
1 tablespoon water
Scant 1/4 cup coconut oil, melted and slightly cooled
For the filling
1 (12.3 ounce) package silken tofu, firm
1 tablespoon coconut oil
2 cups cremini chopped (I used button mushrooms which were easier to find at the grocery store)
1 small yellow onion, thinly sliced
2 tablespoons nutritional yeast
1 tablespoon tahini
2 teaspoons fresh or dried green herbs, such as basil, thyme, oregano or a combination
Preheat the oven to 375 degrees. Wrap the tofu in a few layers of paper towel to absorb the excess moisture; place it on a plate and set aside.
To make the crust, in a medium bowl, combine the almond meal, salt and rosemary. Add the water and coconut oil; stir until thoroughly combined. The dough should be wet and a bit crumbly.
Divide the dough equally among four 4-inch tart shell pans and gently press the dough evenly against the bottoms and sides of the pans. Bake 10 to 12 minutes, or until the tarts look dry and just toasted. Remove and cool on wire racks, leaving the oven on.
To make the filling, heat 1/2 tablespoon of the coconut oil in a saute pan over medium heat. Add the mushrooms and a pinch of salt. Cook, stirring, for 6 to 8 minutes, until the mushrooms are browned and cooked through. Transfer them to a medium bowl and set aside. Add the remaining 1/2 tablespoon coconut oil and the onion to the pan. Cook until just caramelized, about 15 minutes.
In a food processor (I used my Blendtec instead) combine the drained tofu, nutritional yeast, tahini, herbs and 1/2 teaspoon salt. Pulse until smooth. Add the mixture to the mushrooms.
Once the onions are slightly cooled, put them into the bowl holding the mushrooms and tofu mixture. Add a pinch of pepper and stir until everything is well combined. Let sit at room temperature for 10 minutes so that the flavors can blend. (The filling can be prepared a day in advance and kept in the fridge until you need it.)
Divide the filling among the cooled tart shells. (You may have a bit leftover, as I did.) Put the quiches back in the oven and bake for 20 minutes, or until the tops are slightly browned. Remove and let cool. Carefully remove the tarts from the shells (The crust is very delicate). Top with more fresh herbs, and serve warm or at room temperature with a side salad!