Whatcha Makin'??

[silva]

No, I have never added lemon or other kind of acid to my tofu quiches. I don't think I've ever seen that in the recipes I've looked at.

I don't find mine to be bland at all, luckily! I do add Daiya cheddar and Mozzarella shreds. Plus nutritional yeast and sometimes, even vegan parm.

I often make mine crustless, as well...always trying to eliminate unwanted calories. But. This time I had the bright idea to use hash brown potatoes as the crust. I'm so excited...it's in the oven now. I hope it comes out ok...I'm bringing it to Easter brunch tomorrow at my cousin's house, along with a french toast bake and cinnamon rolls.

I wanted to do a hash brown crust--but I had a pie crust in the fridge for a long time, so I used it!
I find lemon juice brings out the best in tofu dishes- kinda 'brightens' the flavors. Like lentil soups- I'll add an acid, either vinegar or lemon, at serving.

 

[KLS52]

I will have to make sure I use the crust now for something else! Like pie!

I will post a pic tomorrow when I cut it so the potato crust shows.

 

[silva]

I will have to make sure I use the crust now for something else! Like pie!

I will post a pic tomorrow when I cut it so the potato crust shows.

Did you use fresh shredded? or frozen shredded? I don't know if it matters, but I don't have luck with fresh-probably cause the frozen already have oil added?

 

[MadamSarcastra]

Did you use fresh shredded? or frozen shredded? I don't know if it matters, but I don't have luck with fresh-probably cause the frozen already have oil added?

I was reading up about that when I made the potato-broccoli casserole (both frozen)... I had to thaw the broccoli in order to snip it into smaller pieces (nuked it a bit), then it was VERY soggy so I sopped with paper towel & let sit on a baking sheet in a fairly warm oven to dry out a bit.

But the word on potatoes is, they thaw so quickly it won't really make any difference. All I know is using frozen diced potatoes (I think it was Kroger southern-style hash browns) was LOADS easier than scrubbing/peeling/slicing/dicing/shredding/what have you....

 

[MadamSarcastra]

Hey, hey! I didn't know if there was going to be enough liquid in this little lasagna of leftovers, but I made a nice foil seal, buzzer went off, removed foil and it's just a-bubblin' away. Turned oven off, topped the 'gna with nooch & mozz, & threw 'er back in.

 

[KLS52]

Did you use fresh shredded? or frozen shredded? I don't know if it matters, but I don't have luck with fresh-probably cause the frozen already have oil added?

I used fresh, not frozen.

 

[MadamSarcastra]

I used fresh, not frozen.

Oh, good for you! But what a pain.... LMAO

 

[KLS52]

Oh, good for you! But what a pain.... LMAO

Yeah it's not really like me to exert myself the last few years. I used to be one of those people who have to do everything from scratch and home made. Not so much anymore. I'm old and tired.

 

[silva]

Oh, good for you! But what a pain.... LMAO

Food processor does a good job with shredding, it's just that I don't feel they come out as well as hash browns as frozen. Like frozen has the oils in them already? Maybe I should just use more oil? Or par-boil the fresh? I used to make hash browns with cubed potates, and boiled them a bit before frying. That always worked

 

[KLS52]

Food processor does a good job with shredding, it's just that I don't feel they come out as well as hash browns as frozen. Like frozen has the oils in them already? Maybe I should just use more oil? Or par-boil the fresh? I used to make hash browns with cubed potates, and boiled them a bit before frying. That always worked

I know what you mean about the frozen ones. These didn't cook up that well. More oil probably would have helped but I didn't want to use that much. I'll see how it is once I cut into it.

 

[silva]

I just a piece of quiche and want to make another one already.... With broccoli and some just mayo or chese

 

[MadamSarcastra]

Yeah it's not really like me to exert myself the last few years. I used to be one of those people who have to do everything from scratch and home made. Not so much anymore. I'm old and tired.

I'm just the opposite. Still old & tired, though. LOL

 

[MadamSarcastra]

Food processor does a good job with shredding, it's just that I don't feel they come out as well as hash browns as frozen. Like frozen has the oils in them already? Maybe I should just use more oil? Or par-boil the fresh? I used to make hash browns with cubed potates, and boiled them a bit before frying. That always worked

I know what you mean about the frozen ones. These didn't cook up that well. More oil probably would have helped but I didn't want to use that much. I'll see how it is once I cut into it.

Do you soak in water first to remove excess starch?? That might be why. Just be sure to drain well, spread on paper towel, & pat out ANY moisture with more... don't want spatters.

 

[MadamSarcastra]

I've been conflicted since much earlier today... whether to reheat my homemade lasagna or make the naan pizza I bought at the co-op. I think I'm gonna be naughty (sodium-wise) tonight & make the pizza. Ooooh, shame on me....

I brought an ENORMOUS slab of lasagna over to Jer's (along with the bread I got him at the co-op)... made some garlic toast & reheated the 'gna... he ate every last bite. I had a few niblets that were left (of the lasagna, I won't eat the Asiago bread ever again, sadly {OMG, it's so good, smelled incredible} because of "enzymes"... but I know Jer loves it)....

Anyhoo.... onward to the kitchen to make spinach-panneer (with microbial/non-animal rennet) naan pizza!

 

[KLS52]

This is the tofu quiche I made with the hash brown crust. It was good but I think I prefer it without the potatoes.

 

[Moll Flanders]

^ Looks delicious.

I have these in the oven. Curried Lime Cauliflower Bites with Curry Mayo

 

[shyvas]

This is the tofu quiche I made with the hash brown crust. It was good but I think I prefer it without the potatoes. View attachment 11447

How do you make the filling. I've tried a few recipes and didn't like them.

 

[MadamSarcastra]

I'm makin' vegan lentil-vegetable soup! I'm just wingin' it, using leftover produce & stuff I bought at the co-op.

Here are the veggies (minus diced tomatoes & baby spinach)... garlic, onion, red pepper, zucchini, mushrooms, carrots, & potatoes.



Added broth... had to cut cartons to get the frozen hunks out, letting those melt in the pot before I add the lentils.... Cripes, I hope I have room!

 

[PTree15]

This is the tofu quiche I made with the hash brown crust. It was good but I think I prefer it without the potatoes. View attachment 11447

That looks fabulous. I'm going to try it with the potato crust for something different. I usually just make my standard pie crust, but this sounds so good!

 

[MadamSarcastra]

What I've got to work with: Lentils (already rinsed, dried again), a large can of diced tomatoes, a small can of garbanzos, a jar of roasted red peppers, some baby spinach, and I guess a few green onion shoots if I wish....

Maybe I should try for some sort of vegan bolognese thing I can freeze and use with pasta or brown rice or whatever.... I dunno, I just wanted a little project today is all. LOL