Vegan Quiches

Stolen from Miyoko Nishimoto's "The Now and Zen Epicure" p 57-60 and 231-4

Whole Wheat Pie Crust
2 cups whole wheat pastry flour
1/2 tsp salt
1/2 cup oil
1/3 - 1/2 cup chilled apple juice

(makes enough for a 9" tin)

Mix the flour and salt and stir in the oil with a fork.
Add the apple juice and mix well.
Knead for a bit.
I've used this without even rolling it out. Just press it into whatever you're baking in and you're away.

Basic Quiche

14-16 oz tofu
1/2 cup soy milk or cream
2 tbsp oil
1/2 tsp turmeric
2 onions - minced
1/2 tsp nutmeg
Salt & pepper to taste.

Blend the tofu, milk, oil & turmeric then put it in a bowl.
Saute the onion and add to the bowl along with the nutmeg, salt & pepper.
Add some of the optional stuff.

Pastry line a 9" flan dish or some individual shells. Bake it/them empty on 200C for 10/4 mins.

Take out & fill with the mixture and bake on 180C for 45/15 mins or until it looks cooked.

You have to leave the big one to cool, but you can start eating the little ones asap.

Curried Carrot Quiche

3 medium carrots
4 tbsp. raw cashews
stock to cook carrots in
1 tsp. curry powder
2 tbsp. white wine / white wine vinegar
Almond flakes for garnish.

Cook the carrots and cashews in the stock then let them cool enough to stick in the blender with the curry powder & wine.

Add to the basic mixture as optional stuff.

Put almond flakes on before baking.

Try leeks instead of onions.