Vegan spinach quiche for brunch or lunch on Meatless Monday

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Yes, an eggless quiche is possible -- and quite delicious -- if you're daring enough to try to make one. This easy recipe features a pressed quinoa crust for extra protein -- and make sure you're using organic tofu so you don't get any GMO nastiness. See also: - Falafel with tahini sauce for a Mid-East treat on Meatless Monday - Vegan pancakes for a fast and delicious breakfast on Meatless Monday - Edamame and corn salad for an easy lunch on Meatless Monday You will need:

1/4 cup uncooked quinoa 1/2 cup water 2 tablespoons whole-wheat pastry flour 2 tablespoons ground flaxseed meal 1 1/2-2 tablespoons chopped thyme 1 package firm tofu 1 lemon 10 ounces fresh spinach 1 clove garlic 1 teaspoon turmeric 1/4 teaspoon cloves 1/4 cup nutritional yeast 1 tablespoon Dijon mustard 1/4-1/2 cup pine nuts Vegan butter (Earth Balance is best) Salt and pepper to taste

1. Measure out 1/4 cup quinoa into a fine mesh strainer. Rinse quinoa thoroughly. Place quinoa in a small saucepan with 1/2 cup water. Bring water to a boil. Cover and lower heat to a low simmer and cook for fifteen minutes or so, until the water is absorbed and the quinoa is fluffy. Looking good. Now preheat the oven to 350 degrees F. 2. Rinse the fresh thyme. Use a knife to scrape the thyme off the stems until you have about a tablespoon and a half to two tablespoons of fresh thyme. That's about right. Place the quinoa in a large bowl with the whole wheat pastry flour, flaxseed meal, thyme and salt and pepper to taste. Mix together until thoroughly combined. Generously grease a flan tin or pie plate with the vegan butter. Press the quinoa mixture into the bottom and sides of the pan. 3. Drain the tofu and place in a large food processor; squeeze the juice from the lemon into the processor. Puree until smooth. Add the spinach, one handful at a time, until it's all blended. There you go. Keep mixing until you've used it all. Press the garlic into the food processor. Add the turmeric, cloves, nutritional yeast, mustard and sea salt to taste. Blend until combined. 4. Spoon the mixture into the base and smooth out. Sprinkle the top with 1/4 cup to 1/2 cup pine nuts. Bake in the oven for 30 to 40 minutes and let cool before cutting.

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Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.