Inspired by the recipe book, "Betty Goes Vegan 500 Classic Recipes for the Modern Family" by Annie and Dan Shannon.
For pi day of the century, we are having quiche for breakfast and pizza pie for dinner.
The quiche recipe found in this book is the base for what we made this morning. We omitted the onions and olive oil and I didn't have the smoked vegan cheese called for. I also added 2 cups of browned mushroom slices in the bottom of the pie shell along with a layer of fresh baby spinach leaves. I substituted celery for the onions and bumped up the nutritional yeast and added mustard and India salt to the filling.
1 whole wheat pie shell
2 cups mushrooms browned without oil in hot, non-stick skillet
1 cup fresh baby spinach leaves
2 cloves garlic
1 cup finely diced celery
Layer above in pie shell
Topping, set aside for after placing filling over above ingredients:
1 5 ounce package temper bacon, browned in skillet and crumbled
2 tablespoons vegan cheese shreds
smoked paprika and chives to be sprinkled over after baking
For filling to be placed in food processor:
1 16 oz package firm silken tofu
1 tablespoon soy creamer
3 tablespoons nutritional yeast
1 tablespoon whole wheat flour
dash onion powder
2 teaspoons fresh thyme leaves
2 teaspoons Grey Poupon Brown Mustard
2 tablespoons fresh parsley, 1 T. of which for folding into filling at end
1/4 teaspoon cumin—rounded, don't be skimpy
1/2 teaspoon miso paste
1/4 teaspoon India salt for eggy-sulfur flavor
1/4 teaspoon turmeric—don't go crazy
1/2 teaspoon soy sauce
1/4 teaspoon smoked paprika
Bake for 40 minutes at 400 degrees f.
Let sit for 10 minutes after coming out of the oven.
Happy pi day.