Vegan Quiche FAIL = Vegan Scramble WIN
October 31, 2009 | (6)
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.
When life gives you failed quiches, make 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.
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brassfrog Says:
drmiggy Says:
