When I was apartment hunting last year, the main reason why I chose my current place was because I loved the outdoor patio and the idea of getting to invite chingus over to hang out. But when I moved in October, it started getting cold really fast and I couldn’t really do anything special so I’ve just been waiting for the weather to warm up again. Since yesterday was a public holiday, I invited a couple of girl friends over for what was the first of hopefully many outdoor meals. I was a bit worried at first because it was raining all night and morning, but thankfully, it stopped just in time and we were able to enjoy some sunshine.
The main spread. Most of the dishes came from the ever so awesome Vegan Brunch by Isa (I like to pretend we’re on a first-name basis, hehe), but with a few modifications.
For the main savory dish, at first I was gonna do a simple tofu scramble, but then decided to put in a little more effort and make a quiche! I used the ‘Classic Broccoli Quiche’ recipe from VB for reference, but instead of broccoli, I used zucchini. I also added mushrooms and some other herbs. If you’re curious, here’s what I did:
Tofu Zucchini Quiche
(based on ‘Classic Broccoli Quiche’ from Vegan Brunch by Isa Moskowitz)
1 nine-inch pie crust
1 Tbs olive oil
1 onion, finely chopped
1 Tbs garlic powder (or fresh garlic, minced)
1 cup zucchini, finely diced
1/2 cup enoki mushrooms, chopped
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried basil
1/2 tsp turmeric
1 tsp salt
1/2 cup raw, unsalted cashews
1 pack of firm tofu
1 tsp mustard
1. Preheat oven to 350F or 175C. Roll out pie crust dough and lay in pie pan. Poke holes, shape the edge, and bake pie crust for 10 minutes. Remove from oven and set aside.
2. Heat oil in skillet and sautee onions, garlic, and mushrooms. Add zucchini and herbs, salt and pepper and cook until everything is soft.
3. In a food processor, pulse the cashews to a sandy texture, then add the tofu (squeeze excess water out beforehand) and mustard. Process until smooth. Add about half of the sauteed veggies and pulse a few more times. Mix the rest of the veggies together with the tofu, and add extra salt or pepper, if needed. Transfer everything into the pie pan and smooth it out with a spatula. For garnish, lay some pieces of zucchini around the edge (optional).
4. Bake in oven for 40 minutes or until the crust edges are brown and the quiche filling looks firm and dry on top.
Seriously, you gotta try making this yourself. Obviously it doesn’t taste exactly like quiche, but it satisfies the same craving. All my omni friends also really enjoyed it. It was so yummy, I wish I made two pies instead of just one, so that I could have leftovers all to myself.
Well, it was a really great time with the gals and I’m so grateful for friendship, tasty food, my patio, and sunshine. I have so much to be thankful for… :)