Missing another week of catching up with the cupcake truck (if you get a visual of me running after a green truck, it’s probably mostly true. I need a sticker that says I run for cupcakes), I decided I would make more cookies this week. Loving my lemon ones last week (and getting good reception to them at the office), I decided to revamp my mom’s peanut butter cookie recipe. It worked well… though still high in sugar, I cut out added oil by subbing half applesauce and half bean puree and swapped the eggs with flaxseed & water mixture. It required about a half cup extra flour, but the results are delicious…
I’ve also had in mind the idea of an asparagus & mushroom (vegan) quiche. I worked on it today with much success. The recipe and instruction are below:
Asparagus & Mushroom Quiche
1 14-16 ounce package of extra firm tofu
2 large cloves garlic, chopped or pressed
1/3 cup chopped onion
8 ounce package of portabella mushrooms, coarsely chopped
2 cups of chopped asparagus
1 tablespoon lemon juice
1/4 cup corn starch
1/3 cup nutritional yeast
2 tablespoons Dijon mustard (I used whole grain)
1/4 teaspoon turmeric
1/4 cup – 1/2 cup vegetable stock
dash of salt
dash of red pepper, to taste
Daiya mozzarella shreds (1/4 cup), if desired for flavor
- Preheat oven to 350 degrees.
- Drain tofu and press excess liquid while prepping asparagus, onions, garlic and mushrooms.
- Heat skillet and pour vegetable stock in to cover the bottom, add onion and garlic and saute until onion starts to look translucent.
- Add mushrooms and asparagus to the pan. Add more stock as needed to prevent pan from completely drying out. Continue to cook for approximately 7-10 minutes, until asparagus is tender.
- Combine tofu, lemon juice, corn starch, nutritional yeast, turmeric, mustard, salt and red pepper into food processor and blend until smooth, scraping the sides as needed.
- Fold in asparagus, mushrooms, onion and garlic mixture (and Daiya if using) into the tofu.
- Pour into a lightly greased baking dish (8-9 inch pie plate or backing dish works well).
- Bake until golden brown and center is firm to the touch. Allow to cool at least 10-15 minutes before serving (room temperature is best).
- Leftovers store well in the refrigerator for up to 4-5 days.