Wednesday, June 14, 2017

Vegan Greek Zucchini Quiche

Even my husband liked this, he asked for seconds.
serves 4
3/4 cup aquafaba
1/4 tsp cream of tartar
Directions: Whip until forms stiff peaks

5 tsp nutritional yeast
1/2 cup flour
1 tsp salt
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp black pepper
Directions: slowly add these ingredients to the whipped aquafaba

3/4 cup cashews, soak for at least 2 hours, drain and rinse
2 TBS refined coconut oil
1/4 cup parsley
Directions: place ingredients in a high speed blender until smooth. Gently fold into the aquafaba mixture.

3/4 cup chickpea feta
Directions: Gently fold into the aquafaba mixture

2 zucchini, sliced
1/2 large onion, diced
Directions: water sauté

9 in pie crust
Directions: Prebake for 12 minutes

1/4 cup chickpea feta

1. place 1/2 of the aquafaba mixture in the baked pie crust.
2. layer the sautéed zucchini and onions on top
3. add the remaining aquafaba mixture
4. top with the remaining chickpea feta
5. Bake at 350 for 40 minutes

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