Tuesday, 29 March 2011

Tofu and Roasted Vegetable Quiche


I sometimes fondly remember the days of my early adulthood in the 80s and those trendy vegetarian cafes like Cranks: those were the days of quiche and salads with iced Perrier and a carob flapjack for lunch, discussing our latest anti-Thatcher demo or hunt-sabbing exploits... before Subway, Starbucks and Greggs took over every high street in England every town seemed to have its little independent veggie cafe tucked away down a sidestreet where everything was served in earthenware bowls and the salad bar was bigger than the seating area. There would always be a large noticeboard with adverts for yoga classes and alternative gigs and a stack of fanzines, flyers and leaflets to peruse. Am I the only one who misses these places with their handmade sincerity and their wholesome fare? I decided to revive the "quiche and salad" lunch idea some time ago, and was gratified that my family received it so well bearing in mind they do not necessarily share my predilection for small, old-fashioned wholefood cafes.




Makes 8 portions, in a 10"/ 25.5cm loose-bottomed flan dish.

Blind-baked pastry case made with vegan unhydrogenated margarine (you can use oil, but it's harder to handle the pastry)
1x250g block of firm tofu
250-300g sweetcorn
a handful of roasted vegetables such as peppers, courgettes (zucchini) and aubergine
200ml soya milk
2x tabs lemon juice
black pepper, hing, herbs
1 tab soy/tamari sauce/ liquid aminos
turmeric
sunflower seeds and/ or pine nuts
  • Line the pastry case with the roasted vegetables
  • Reserve a handful of sweetcorn and the seeds/ pine nuts and whizz everything else in a blender until quite smooth.
  • Add the rest of the sweetcorn to the blended filling.
  • Pour into the pastry case and top with the seeds and pine nuts
  • Bake for 20 mins at 200C (or 225C if you don't have a fan oven).







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