Is a quiche a quiche if there are no eggs and cream involved? Is pastry dough pastry dough if zero butter was used in the making of it? Maybe I should call this recipe a vegan vegetable tart, instead of a quiche, just to be safe from all the people complaining about veg*n calling dishes the same as their not veg*n counterparts, just because it’s easier to convey what kind of dish it is.
Mini vegan veggie tart
In any case, this vegan tart can be adapted to whichever (seasonal) vegetables you want to use. The base can be used for sweet as well as savory tarts. Fruit pies, frangipane tart, veggie tarts! The uses are pretty much endless. I tried this crust a couple of times, to make sure the first time wasn’t just a fluke. And it wasn’t. The next step will be finding a gluten-free flour mix with which the recipe works well.
For the crust:
- 275 grams all purpose flour
- 1/2 tsp salt
- 120 grams refined coconut oil (solid)
- 6-8 tablespoons (90-120 ml) cold water
For the vegetables:
- 250 grams mushrooms, cleaned
- 1 onion (±125 grams) onion, peeled and finely chopped
- 300 grams frozen spinach, thawed and liquid squeezed out
- olive oil
- salt & pepper to taste
For the “custard”:
- 400 grams silken tofu
- 240 ml water
- 140 grams chickpea flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 – 1/2 teaspoon cayenne pepper (to taste)
For the crust:
- In the bowl of a food processor or stand mixer with paddle attachment, mix the flour and salt. Add the coconut oil in small(ish) pieces, and mix or process until only very small pieces of oil are left and it looks like a crumble.
- With the machine still running, add the cold water, one tablespoon at a time, until a cohesive dough forms. Not all water might be needed.
- Remove dough from processor / mixer, give it a quick knead to bring it all together, and start rolling out.
- For individual / mini quiches, cut the dough in pieces before rolling each individually about 3 mm thick.
- Line each tart mold, carefully pushing the dough into the crimps.
- Set aside in the fridge before filling and baking.
For the vegetables:
- Preheat oven to 180°C.
- Chop the onion. Cut the mushrooms in quarters. Mix both and spread in a (lined, for easier cleaning) baking tray. Spray some olive oil, season with salt and pepper.
- Bake mushrooms for 20 minutes, until golden brown. Remove from the oven and let cool.
- Meanwhile, thaw the spinach. Squeeze as much liquid as possible and chop finely. If using fresh spinach, chop & saute in a bit of oil until wilted and the liquid has evaporated.
- Allow spinach to cool. Then mix with the mushrooms.
- Note: this tart can be made with any vegetables you want. Calculate 700-750 grams of vegetables in total.
For the custard:
- In a blender, mix tofu and water together.
- In a bowl, mix chickpea flour & spices with a whisk.
- Add the mixed tofu to the chickpea flour and mix to combine. Let it rest about 10 minutes before proceeding.
Assembly and baking:
- Preheat oven to 175°C.
- Take the lined tins out of the fridge, divide veggies between the tins, then pour custard to fill the crust.
- Place the tins on a baking tray.
- Bake 20-25 minutes until set and golden.
- Remove from tins and serve.
It seems like I am in a blueberry kick. I do love me some blueberries, and since frozen ones are so easy to keep, it’s easy to reach for them for a quick dessert.
We invited the family over for Easter Sunday lunch. We served a selection of cheeses, fruit & breads.
Spread of cheeses, fruit and breads
And for dessert I wanted something easy and quick, that wasn’t fiddly and could be baked while or right after lunch to have a bit later as dessert. I also wanted something relatively light (not loaded with butter and eggs) and with lots of fruit. A galette came to the rescue!
While a traditional galette pastry is made with butter, this olive oil version turned out to be perfect as well. It stood up to the juicy berries, and provided a nice crunchy edge. Thanks to the tiny amount of sprinkled sugar, it also turned a nice shade of golden.
Note that I didn’t pinch that one fold quite enough, and it folded back open during baking, letting the juices escape.
For the dough:
- 200 gr flour
- 1 tsp salt
- 30 gr sugar
- 50 ml olive oil
- 75-100 ml water
For the berry filling:
- 450 gr (frozen) blueberries
- 30-40 gr sugar
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 ml) vanilla essence
- 30-40 gr fine corn flour
- 1 tsp sugar (for sprinkling)
- Combine all ingredients for the dough in a bowl, starting with only 75 ml water. Mix it, adding more water if needed, and for a bowl with it. Let rest for an hour or while the berries thaw.
- Mix the all the ingredients for the filling in a bowl and let sit for an hour, or while the berries thaw.
- Preheat oven to 180°C.
- Roll out the dough into a (approximate) circle shape, about 25 cm in diameter, on a piece of parchment paper. You don’t want the dough to be too thin, it needs to stand up to being folded over the filling.
- Spoon the berries on to the middle of the dough circle, leaving 4-5cm free all around. Reserve the liquid!
- Fold the edges of the pastry over the filling, pinching the folds so they stick together. Pour the reserved liquid on top of the berries. Sprinkle 1 tsp sugar over the pastry edges.
- Transfer the galette (and parchment) to a rimed baking tray, and bake at 180°C for 30-35 minutes, until the berries are all jammy and the pastry is crunchy and golden.
- Let cool on a cooling rack for 15-30 minutes. Serve lukewarm, with ice cream if desired.
Having friends over to visit means I get to bake. And I love it.
Having friends over to visit with allergies and food intolerances, means I get to experiment with baking. Which I love even more.
So after a week of searching the internet for a lemon blueberry cake that fitted the bill (vegan, gluten free, nut free, and preferably banana free), I found two recipes I could mix & match and adapt to my taste. From those two recipes a third was born, and I bring it to you.
Lemon Blueberry Cake
- 225 gr (frozen or fresh) blueberries (I used frozen, because available all year long at a reasonable price)
- 30 gr (coconut) sugar
- 30 ml water
- zest & juice of two lemons
- 120 ml soy milk (or any other plant based milk)
- 2 egg replacers (I used v-eggie by P38, a local Belgian company, feel free to use any egg replacement available to you, or flax / chia egg)
- 50 gr (coconut) sugar
- 30 ml olive oil
- 1 tsp vanilla essence
- 90 gr fine polenta
- 110 gr fine almond meal (almonds are seeds, not nuts)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Put blueberries, sugar and water in a small saucepan. Bring to a boil, lower heat to simmer, and simmer, stirring from time to time, for 15 minutes. The compote will have thickened and have a glossy look.
- Let cool while preparing the cake batter
- Line the bottom of a spring form with baking paper and set aside. Heat oven to 175°C.
- In a mixing bowl, add all wet ingredients (from lemon up to and including vanilla essence) and mix thoroughly so sugar dissolves.
- Add dry ingredients to mixing bowl, and whisk until no lumps remain.
- Pour 1/2 to 1/3 of the cake batter in a prepared form. Spoon half the compote on top of the cake batter. Top with the remaining cake batter, and then the remaining compote. Swirl with a knife / toothpick if wanted.
- Bake cake in pre-heated oven for 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool in tin for 15-20 minutes, then loosen rim, remove cake, and let cool on a cooling rack.
As an aside, I realize I need to work on taking better pictures of my recipes. It’ll never be a step by step because who has time for that?!
But I really want to remember to take a picture of the plated cake, not just the teaser picture of the cake cooling on a rack, before diving into it. I keep forgetting, because I want to try it! And I want friends to try it!
Yep, making crackers, because they are easy, and fast, and taste so much better fresh from the oven and I know what’s in them. And they happen to be vegan.
- 200 gr flour
- 120 ml room temperature water
- 1-2 tbsp olive oil
- 1/2 tsp salt
- Mix all ingredients together (by hand with a fork or with a kitchen robot – you might want to double or triple the recipe in the later case). Knead a couple times by hand to form a nice smooth dough. Form a ball, wrap in plastic wrap, and stick in the fridge for at least an hour, up to a day.
- Let dough come to room temperature for 10-15 minutes. Meanwhile, preheat oven to 180°C & line 1 baking tray with baking paper.
- Roll the dough about 3mm thin (this is easier between cling film or silicon baking mats). Prick all over with a fork. Using a knife or a pizza cutter, cut into squares about 5cm in side. Brush with water & sprinkle with some sea salt / dried herbs of your choice (sprinkling optional). Move to lined baking trays.
- Bake for 12-15 minutes, until golden.
- Let cool on a rack slightly before tucking it, lest you burn your mouth!
Today’s dinner brought to you inspired by a recipe that I read somewhere, and with the “40 days without meat” campaign in mind.
Mushroom & Tofu Sang Choy Bau
- 1 250 gr block firm tofu
- 10 gr / ~ 1tbsp sesame oil
- 500 gr mushrooms, clean & sliced
- 1 orange (or yellow) bell pepper, diced
- 3-4 spring onions, sliced
- 1 small tin (70gr) tomato concentrate
- 1 tbsp mushroom “oyster” sauce (or the real thing if you’re not vegetarian)
- 2 tbsp soy sauce
- 1 tsp sambal oelek
- 1/2 tsp garlic powder
- 1 pack (150 grams) straight-to-wok noodles
- Wrap tofu in a couple paper towels and press dry with hands. Cut in 1.5cm cubes. Heat up a non-stick pan on medium, once it’s hot, add the tofu cubes, and let them cook without touching them for 4-5 minutes, until golden, then turn, and repeat until all sides are golden and slightly crunchy.
- Heat up oil in a wok. Add mushrooms and cook, stirring, for 3-4 minutes, until tender. Add the bell pepper & half the spring onion, and cook for a couple of minutes.
- Meanwhile, in a bowl, mix the tomato paste, mushroom “oyster” sauce, soy sauce, sambal oelek & garlic powder with 3-4 tbps of water, enough to make it pourable (might need to add some more water). Add to the mushrooms and cook 2 minutes. Add the noodles, stir and cook for another couple of minutes.
- At this point, all sides of the tofu should be golden. Add tofu to the mushroom mix. Stir to coat.
- Sprinkle remaining spring onion on top before serving.