Featured recipe from Marilu’s table * Mushroom & asparagus quiche (vegan)
We love quiche for dinner – some days just seem better with a light meal at the end. Serve with a tossed salad or plate of sliced tomatoes and cucumbers.
Refrigerate any leftovers, and eat them warm or cold for breakfast or lunch the next day.
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Mushroom & Asparagus Quiche
Blue * Serves 6-8
1 single pie crust (make your own, or purchase a dairy-free crust from your local health food store)
1 Tablespoon Earth Balance margarine
1 leek, white/light green part only, rinsed well and thinly sliced
1/4 pound mushrooms, sliced (use a mix of your favorites)
1/2 cup asparagus tips, sliced in 1-inch pieces
1/2 teaspoon dried thyme
Salt or Braggs Liquid Aminos to taste
Pepper to taste
Egg replacer – equivalent of 4 eggs
1-1/2 cups soymilk
3 Tablespoons flour
1/4 teaspoon salt (or a few squirts of Braggs Liquid Aminos)
1/4 teaspoon dry mustard
paprika
Preheat oven to 375F. In sauté pan, sauté leek, mushrooms and asparagus in Earth Balance. Sauté just till mushrooms wilt and leeks soften. Add the thyme and season with a little salt (or Braggs) and pepper. Pour vegetables into bottom of pie crust.
Beat together the egg replacer (already prepared), soymilk, flour, salt and mustard, or mix in a blender. Pour into pie crust. Sprinkle top with paprika.
Bake 40-45 minutes or until solid in center when jiggled.
