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Featured Cookbook
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SAMPLE RECIPES:
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Real Food Daily's Butternut Squash, Corn, and Cilantro Phyllo Rolls
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Real Food Daily's Tofu Quiche with Leeks and Asparagus
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Real Food Daily's Chocolate Chip Cookies (wheat-free)
Book Description
With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large.
... (more)
The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
Authors: Ann Gentry
Date: October 2005
ISBN: 1580086187
Publisher: Ten Speed Press
Paperback
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Firm tofu is blended into a creamy mixture and seasoned with garlic, oregano, thyme, and a bit of umeboshi to serve as the custard for this quiche. As the tofu mixture bakes, it sets up just like a traditional quiche.
Serves 6
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FOR THE CRUST:
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3/4 cup unbleached all-purpose flour
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3/4 cup whole wheat pastry flour
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1/2 teaspoon baking powder
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1/2 teaspoon sea salt
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1/4 cup canola oil
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3 to 5 tablespoons water
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FOR THE FILLING:
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12 ounces asparagus, trimmed
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4 tablespoons olive oil
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3 leeks (white and pale green parts only), thinly sliced
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2 tablespoons minced garlic
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4 teaspoons chopped fresh oregano
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4 teaspoons chopped thyme
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1 3/4 pounds water-packed firm tofu, drained
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3 tablespoons umeboshi paste
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3/4 tcaspoon sea salt
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To make the crust: Position the rack in the bottom third of the oven and preheat the oven to 375 degrees F.
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Blend the all-purpose flour, pastry flour, haking powder, and salt in a food processor. Pulse in the oil
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until the mixture resembles coarse meal, then mix in enough water to form moist clumps.
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Gather the dough into a ball, then flatten it into a disk. Press the dough into a 9-inch-diameter tart pan with a removable bottom.
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To make the Filling: Cut off the top 3 1/2-inches of the asparagus tips and set aside. Cut the lower portion of the asparagus stalks into thin slices.
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Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the leeks, 1 tablespoon of the garlic, the sliced asparagus stalks, oregano, and thyme. Saute for 8 minutes, or until the leeks are tender.
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Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further.
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Blend the tofu, uineboshi paste, salt, and the remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy Transfer to a large bowl and stir in the leek mixture.
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To assemble the quiche: Spread the tofu mixture over the prepared crust, mounding slightly in the center. Arrange the asparagus tips like the spokes of a wheel atop the filling, with the tips pointing toward the edge.
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Bake the quiche for 45 minutes, or until the filling is set and golden. Let stand 10 minutes, cut into wedges and serve.
More Sample Recipes From This Cookbook:
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Real Food Daily's Butternut Squash, Corn, and Cilantro Phyllo Rolls
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Real Food Daily's Tofu Quiche with Leeks and Asparagus
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Real Food Daily's Chocolate Chip Cookies (wheat-free)
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