I apologize for the not so great quality of the pictures in this post; I couldn’t find my actual camera, so I had to take them with my phone, and this was at night, since that’s when I cook on Sundays …

Alright; so Sundays are my day to cook for the week; however, this is a weekend-long process.   Friday I find my recipe and decide what ingredients I need to purchase.  Saturday morning I go to the local public market in the city and  get the ingredients I want – anything I don’t get there, I head to the grocery store to stock up on afterwards.  And then, Sunday evening around dinner time is when I put everything together so that I have food for breakfast/lunch for the rest of the week, so that I don’t have to really think about food in the morning – I can just open the fridge and eat, and then, I can pick up a container and leave on my way to work.  No fuss no muss.

This week, I discovered a recipe for Vegan Quiche – while I was at college at Wellesley, when the Cazenove dining hall was still up and running, the one thing that was always delicious was the quiche.  It was a favorite for all of my friends and I – the quiche.  So when I found the recipe for vegan quiche, I was really excited, and hopefully I managed to recreate something that tastes delicious too.

Here are all the filling ingredients before I finished mixing them together.  Now, I absolutely hate mushrooms … But, I recently learned a fun fact (which, I am sure you will learn, I know many) that made me decide that I really need to hop on the fungal bandwagon … Which sounds totally appetizing, I know.

Fun Fact/Tip:

A mushroom is a lot like human skin cells when exposed to sunlight; they produce vitamin D the same way our skin does.  So, if you put your mushrooms in the sunlight for an hour or so before cooking them, they will add some Vitamin D to whatever dish you’re preparing with them.

Pretty cool, huh?

So, I decided I had to add some mushrooms, even if they aren’t my favorite.  The pasty looking stuff in the bowl underneath them is tofu, turmeric, garlic, onion, rice milk, a little no-chicken chicken stock (xD that’s not an oxymoron), and red/yellow/orange peppers I pulsed in a blender for a little bit.  (It’s a pinkish color because of the red peppers) Also in this mixture, though you can’t see it very well is about a half cup of hemp seeds and a tablespoon or so of Flax Seed Oil.  Yum yum – Omega 3s.  Definitely gotta get those in; I’ve been slacking recently because I haven’t been making smoothies in the morning, which is when I usually add in some Flax Seed Oil to take care of that, so definitely a good thing to add here.

I didn’t take a picture of the crust before I filled it because for whatever reason, it didn’t occur to me – but here it is after I stirred it with my trusty wooden spoon and poured it into the whole-wheat crust I made.   Which was really easy with a little whole wheat flour, some vegan butter (soy continues to completely amaze me  with it’s versatility), and a few tablespoons of cold water.  Which I mixed in properly I might add, one tbsp at a time, in probably the dumbest way possible … But I won’t go into that.  Just wanted to mention that I DID in fact add the cold water correctly; I learned that somehow it actually DOES make a difference if you add a tablespoon of cold water, mix, and add more, as opposed to just pouring 5 or 6 tablespoons of cold water in at once and then stirring at the end from my friend who worked in a bakery while we were in college.  Go figure.  I dunno what the difference is, but I DID IT RIGHT!

The recipe I was following said to put this guy in a 380 degree oven for 45 minutes and check it – it’s done when the center is firm.  It also cautioned to check the quiche at half an hour and in intervals from then on in order to make sure it didn’t burn, because cook time varies between ovens.  Well, my oven must be slow or something, because not only was it squishy at 30 minutes, and 45 minutes, but I had to leave it in the oven for another fifteen minutes – this baby wasn’t done for an entire hour.  And I kept neurotically checking it every five minutes to be sure it wasn’t burning or becoming ruined due to negligence.  Honestly, I’m not 100% certain it’s really cooked either – I took it out after the hour because I was afraid I was going to burn it, and the cake tester I was using came out clean, even though the middle was still sort of … malleable.

Oh well; I’ll know when I cut a slice for breakfast whether or not it needs to be baked longer, and if it does I’ll heat up the oven and cook it for a little while longer.  However, for a first attempt at a quiche, let alone a vegan one, I think it came out pretty well – it looks good and smelled good while it was baking.

I took into consideration all of the ingredients I used, and looked at the packages and what not – if I cut this into 6 pieces, so I can have it for breakfast all week basically, this quiche comes to about 296 calories per slice, which isn’t too bad I don’t think.

Here is a link to the Tofu Quiche Recipe that I used.

Hope this was helpful to some of you!  I also made a Sweet Potato and Tomato soup today, and an interesting tossed salad with dressing that I’ll post later in the week.  But for right now, I’m going to sleep, since it’s 1am here and I have work tomorrow! 🙂

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