i like making a bento style lunch with 4-5 different dishes. this week i tried a french theme.

    • yum_burnt_toastOP
      5·
      2 months ago

      the crust was half almond and half wheat flour (only because i have a bunch of almond flour im trying to get rid of), a flax egg, 1/4 cup vegan butter, and a little oat milk, all pressed into the pie pan and prebaked for ten minutes at 375.

      the filling was two blocks of silken tofu, the packages i think were about 350g each, 1/4 cup of nutritional yeast, maybe half a teaspoon of turmeric, a splash of apple cider vinegar, a decent couple pinches of salt, all run through the food processor til smooth with some oat milk to a good consistency. to that i added two melted leeks, then mixed and added to the pie pan and topped with sundried tomatoes.

      i baked it for about 40 minutes until it felt pretty quiche-like, firm with a slight wobble.

      • swicano@vegantheoryclub.orgEnglish
        3·
        2 months ago

        Looks amazing and sounds pretty easy, I’m definitely going to need to try that! You didn’t need to add any flour or anything to the tofu to get it to firm up in the oven?

        • yum_burnt_toastOP
          4·
          2 months ago

          thanks! overall it was pretty easy, this week was one of my less intense preps. flour wasnt necessary, but i also do like the texture of a quiche to be a bit softer, and i have access to a silken tofu from my local asian market which is not packed in water and so doesnt require draining or any special drying techniques. the texture of the filling was like thick hummus before adding it to the pan so it did not have too far to go before it was where i like it.

    • yum_burnt_toastOP
      7·
      2 months ago

      yea! i shredded 500g-ish of heirloom carrots and 500g-ish orange carrots, thinly sliced a bunch of french radishes (not a standard part of the recipe but they were leftover from a recipe i didnt end up making), a loose cup of parsley, and a lemon vinaigrette (75ml olive oil, 25ml lemon juice, tsp-ish of dijon and a bit of agave nectar–i used about half of the dressing for this salad)

        • yum_burnt_toastOP
          2·
          2 months ago

          sure! i blanched about 1kg green beans (the only haricot verts i can find come in a plastic bag and id just rather not), and set them aside. then i melted about 1/4c vegan butter in a pan and added sliced almonds (i recommend without the skin if you can, i just didnt have the time to remove them), and cooked on medium until they smelled nice and toasty. then i added a finely chopped shallot and 2 minced garlic cloves and tossed around for about 2 minutes before squeezing in the juice of a large-ish lemon and a tiny bit of water to make it a bit more of an emulsified sauce. if youre serving it right away i would recommend adding the green beans to the pan and making them nice and warm but not too colorful and definitely using a way bigger pan than i did. since this was meal prep that would be heated later i just wanted to mix them in the sauce to make it easier to get some when grabbing them out of the fridge.

    • yum_burnt_toastOP
      2·
      2 months ago

      thanks! the base is mostly silken tofu, flavored with turmeric, nutritional yeast, and a touch of white miso.

    • yum_burnt_toastOP
      3·
      2 months ago

      thanks! ive been meaning to share for a while but i keep taking pictures with my daughter, and i dont really want to post those on the internet.