Vegan mushrooms, spinach and tomato quiche

This recipe uses tofu instead of eggs for a healthy and low-fat meal. As a result you get a light, fluffy and full of flavor quiche!

Makes 1: 
Tofu (200g)
Water (100 ml - or plant-based milk/cream)
Mushrooms (200g)
Spinach (100g)
Dried tomato (100g - chopped)
Olives (50g - chopped)
Garlic (powder)
Onion (powder)
Olive oil
Black pepper and salt
Shortcrust pastry (250g - this one is wholegrain spelt)

1) Preheat oven to 200 degrees Celcius/392 degrees Fahrenheit. 
2) Place tofu, water, garlic, onion, pepper and salt in a food processor and run until you have a smooth mixture, you can taste during this step so you get the seasoning exactly to your liking.
3)  Chop the  mushrooms and the spinach finely. Heat the olive oil in a saucepan, add the chopped ingredients and allow to simmer until the water is evaporated. Remove from heat and had the chopped dried tomato and olives.
4) Combine the mushrooms and spinach mixture with the sauce, and mix thoroughly. Line the tin with the pie dough and pour the filling into it.
5) Place it in the preheated oven for about 40 minutes, or until firm on the inside and slightly golden on the top.

Vegan Pumpkin Pie

 I hope you all had a great start into the new year! It's been a while since my last post and one of the reasons for my absense it's the vegan retreat that I'm preparing... I'll post more details in the next days. Meanwhile enjoy this vegan treat!

Makes 1 pie:
Vegan pie crust (250g)
Pumpkin (2 cups - pureed)
Coconut milk (1 cup)
Dark muscovado sugar (1 cup)
Cornstarch (3 tbsp)
Cinnamon (1 tsp)
Ginger (1 tsp - ground)
Nutmeg (1/4 tsp - ground)

1) Preheat oven to 180ºC.
2) Combine pumpkin, coconut milk, sugar, cornstarch and spices in a large bowl, and mix very well.
3) Pour into unbaked pastry shell, and bake for about 60 minutes.
4) The pie will firm up as it cools.
5) Cool completely and refrigerate before serving.

Blueberry and Apple Pie

When summer and autumn are together, the flavours mix into this delicious pie!

Serves 6:
Apples (4 - peeled, cored, sliced)
Blueberries (75g)
Margarine (2 tbsp)
Muscovado Sugar (60g)
Cinnamon (½ tsp)
Cornstarch (¼ tsp)
Vegan puff pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples and blueberries in a bowl add the sugar, cinnamon, margarine and cornstarch. Mix well.
4) Line a baking pan with the dough and garnish with the apples and blueberries.
5) Bake for about 40 minutes or until golden brown.

Sienipiirakka

Serves 4 to 6:
Shortcrust pastry (250g - ready made)
Fresh Mushrooms (500g - Chanterelles, Black Chanterelles, Funnel Chanterelles or Boletus)
Onion (1 - big)
Salt (½ tsp)
White pepper (½ tsp - ground)
Clove (ground)
Nutmeg (ground)
Butter (3 tbsp)
Emmental cheese (150g- grated)
Sour cream (250 ml)
Eggs (2 - organic or free range)

1) Preheat the oven to 200C.
2) Chop the onion and mushrooms finely. Melt the butter in a saucepan, add the onions, mushrooms and seasonings and allow to simmer until the water is evaporated.
3) In a bowl, mix the sour cream, emmental cheese and eggs together.
4) Line the tin with the pastry, add the mushrooms. Pour the egg mixture into the pastry case.
5) Bake for 30 minutes until the filling is set and golden brown.

Apple and Pear Pie

Serves 6:
Apples (4 - peeled, cored, sliced)
Pears (2 - peeled, cored, sliced)
Margarine (2 tbsp)
Muscovado Sugar (60g)
Cinnamon (½ tsp)
Nutmeg (¼ tsp)
Cornstarch (¼ tsp)
Sweet vegan shortcrust pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples and pears in a bowl add the sugar, cinnamon, nutmeg, margarine and cornstarch. Mix well.
4) Line a baking pan with the dough and garnish with the apples and pears.
5) Bake for about 40 minutes or until golden brown.

Pumpkin Pie

Serves 6:
Pumpkin (600g)
Muscovado Sugar (50g)
Cinnamon (1 tsp)
Ginger (1/2 tsp)
Nutmeg (1/2 tsp)
Corn starch (20g)
Egg (1 - optional)
Sweet short crust pastry (250g)

1) Preheat the oven to 180C.
2) Steam the pumpkin and drain very well. Reduce to purée.
3) Mix the pumpkin, sugar, cinnamon and ginger. Gradually add eggs and corn starch.
4) Line a pie pan with the dough. Pour the pumpkin mixture.
5) Bake for 35-40 minutes, the pie will be golden-brown, but the filling should still be slightly soft.
6) Place the pie on a wire rack and cool to room temperature.

Mushroom and Olive Quiche

Serves 4:
Shortcrust pastry (250g - ready made)
Mushrooms (300g)
Olives (75g - sliced )
Eggs (2)
Soy cream (200 ml)
Oregano
Salt

1) Preheat the oven to 180C.
2) Slice the mushrooms and cook until they lose the water.
3) Mix the cream and eggs together in a bowl. Season with salt and oregano.
4) Line the tin with the pastry, add the mushrooms and the olives. Pour the egg mixture into the pastry case.
5) Sprinkle with oregano and bake for 30 minutes until the filling is set and golden brown.

Apple Pie

Serves 6:
Apples (6 - peeled, cored, sliced)
Margarine (2 tbsp)
Muscovado Sugar (80g)
Cinnamon (½ tsp)
Nutmeg (¼ tsp)
Cornstarch (¼ tsp)
Sweet vegan shortcrust pastry (250g)

1) Preheat the oven to 180C.
2) Place the apples in a bowl add the sugar, cinnamon, nutmeg, margarine and cornstarch. Mix well.
4) Line a baking pan with the dough and garnish with the apple.
5) Bake for about 40 minutes or until golden brown.

Ricotta Cheesecake Pie

 

For the sweet pastry (25 cm):
Plain Flour (200g)
Muscovado sugar (15g)
Margarine (75g)
Cinnamon
Cold water

For the cheesecake filling:
Ricotta cheese (250g)
Muscovado sugar (75g)
Rice malt syrup (25g)
Cornstarch (1 tsp)
Eggs (2 - organic or free range)
Cinnamon
Vanilla (optional)

1) In a large bowl, combine flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Refrigerate for 30 minutes. Roll out the dough into a thin crust and lay over the oven plate.
2) For the cheesecake filling, press the ricotta through a wire mesh sieve into a mixing bowl, until smooth. Add the sugar, rice malt syrup, cornstarch, cinnamon and vanilla and beat with a spoon until creamy.
3) Add the egg yolks stir until thoroughly blended.
4) Preheat the oven to 180C.
5) Whisk the egg whites until stiff peaks form when the whisk is removed, then fold in the ricotta mixture and pour in the crust pie.
6) Bake for 30 minutes or until golden brown.