The vegan baking experiments that have emerged from my kitchen of late fall into two categories: Brilliant or Unspeakably Bad. For example, the vegan gingerbread cookies I made two weeks ago from a recipe in The Joy of Vegan Baking (I’ll post the recipe soon) were moist and spicy, with a perfect crumble and texture. My coworkers wolfed them down, marveling that vegan cookies could taste so much like their non-vegan counterparts. This initial success gave me the confidence to tackle more challenging vegan recipes, like a pumpkin spice quick bread and these tempting vegan tofu mini quiches from the Fat Free Vegan Kitchen. If the combo of fat free and vegan sounds like no fun at all, I challenge you to browse the site. With so many yummy looking recipes, it’s going to be a regular stop for me.
The pumpkin bread, also from The Joy of Vegan Baking, was such a miserable failure that I threw the entire loaf out. I underestimated the cooking time and over mixed the batter, resulting in a super dense and chewy brick. I learned from it, though, and I think the next time I attempt the recipe the bread will come out better.
Earlier this week I had the Tofu Quiche Salad from Field of Greens, and ever since I’ve been hankering for mini tofu quiches. I quick google search pointed me to The Fat Free Vegan Kitchen’s version. Off I went to Whole Foods in search of nutritional yeast and tahini. Exotic ingredients be damned, I had to have those quiches.
The recipe was easy enough to follow, especially since I bought a food processor. But again, I underestimated the cooking time and totally forgot to spray the muffin cups with no-stick spray. Even if I were able to extract the quiches from the muffin tin, they would have fallen to pieces. I was frustrated with myself because I hate wasting food. I scraped some of the quiche out of the tin with a spoon and ate a few bite. Wow. The stuff was delicious! So what if it doesn’t look like a fancy quiche? I scraped all the mess out and put it in a pretty bowl with a garnish. Now I have fancy tofu scrambled eggs
The coolest thing about this recipe is that it actually tastes like egg, and the texture is spot on. I think most folks would be surprised, and many would ask for seconds.