I Harvest Ergo I Cook

My wife and I have recently opted to change out diets dramatically and eat vegan. Consider this post a response to the many who wonder what it is exactly someone who eats a vegan diet does, in fact, eat.

I adapted this recipe from the April 2010 issue of Veg News.

Summer Squash Vegan Quiche 

1 Lb.  firm tofu, drained
1/3 C. unsweetened soymilk
1 Tbsp. olive oil
2 Medium yellow crookneck squash (fresh from garden if possible)
1 Medium patty pan squash (from your father's garden if possible)
3 Cloves garlic 
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
1 Tsp. Salt
2 Tsp. Pepper
1 9 Inch vegan pie crust
1/4 C. vegan cheese (I like garlic and herb almond cheese)

1. Preheat oven to 350 degrees. In a food processor, blend tofu and soymilk until smooth. 

2. In a saute pan over medium-high heat, heat olive oil. Add yellow squash and patty pan squash. Cook for about 5-6 minutes until tender. Add garlic and continue to cook for another minute. 

3. Fold squash and garlic into tofu mixture adding basil, oregano, salt, and pepper.

4. Pour mixture into uncooked pie crust, spreading smoothly and evenly. Bake for 35-40 minutes, until crust is golden brown. Rotate once halfway through to ensure even cooking. 

5. Pull quiche from oven and sprinkle vegan cheese over top. Return to oven and cook for another 5-10 minutes until cheese begins to melt (note: vegan cheese doesn't melt like regular cheese, don't expect it to fully melt). 

6. Enjoy warm or let cool off and serve cold. Great for breakfast, brunch, or dinner.