Vegetable Quiche
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Ingredients
- The crust
- 1 cup uncooked whole teff grain
- ¼ teaspoon nutmeg
- 3 cups of water
- Celtic Sea Salt
- The filling
- 1 pound extra firm tofu
- 2 tablespoons umeboshi vinegar
- ½ teaspoon nutritional flakes
- ¼ teaspoon of Herbamare
- 1 bunch of fresh dill
- 1 teaspoon extra-virgin olive oil
- 2 cloves of garlic, minced
- 1 large onion, sliced
- ½ pound mushrooms, sliced
- 1 stalk of broccoli, sliced
- 1 tablespoons nutritional yeast
- 1/2 teaspoon chopped parsley
- Black pepper
Instructions
- Preheat oven to 350 degrees. Boil three cups of water in a saucepan. Add 1 cup of teff grain plus a pinch of salt. Simmer for 15 minutes, or until the water is absorbed. Pour cooked teff in a casserole dish spreading it around to form the crust. Blend tofu, water, vinegar and herbs. Saute the vegetables and garlic in olive oil. Combine tofu mixture and sautéed vegetables in a large bowl with sugar, honey, molasses, parsley, pepper and pour into teff crust. Bake for 10 minutes or until tofu turns light brown.
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