From: xshilax@xxxxxxxxxxx
Leek-spinach-quiche
Servings: 1-2
1 12-inch Arabic round flat loaf
250 gram Mori Nu lite Tofu
250 gram frozen spinach
150 gram leek
100 gram fresh mushrooms
salt
pepper
paprika powder
lemon juice (fresh or concentrate)
Preheat oven to 450F and pre-bake the loaf for about 4-5 minutes on a
baking sheet. Thaw spinach and drain thoroughly. Wash mushrooms and cut
them. Cut leek into small pieces, rinse and drain them. Get a pan and
use a fat ?free non-stick cooking spray (or just a bit water) to sauté
leek pieces until they are soft and lightly brown. Remove from heat and
put leek in a mixing bowl, add tofu, and spinach and purée. Sauté
mushrooms and add to the mixture. Add pepper, salt, paprika powder and
lemon juice to taste and put this mixture over the loaf. (It is supposed
to look like a spinach pizza). Bake it for about 20-30 minutes. Enjoy!
Vegan
Spinach-mushroom-quiche
Servings: 1-2
1 12-inch Arabic round flat loaf
600 gram frozen spinach
400 gram fresh mushrooms
salt
chilli powder
pepper
garlic powder
paprika powder
curry powder
lemon juice (fresh or concentrate)
soy sauce
Maggi seasoning
Preheat oven to 450F and pre-bake the loaf for about 4-5 minutes on a
baking sheet. Thaw spinach and drain thoroughly. Wash mushrooms and cut
them. Cook spinach and mushrooms with a bit water, a tablespoon
soysauce, a tablespoon Maggi seasoning and a tablespoon lemon juice
until mushrooms are soft. Drain it a bit and purée in a mixing bowl. Add
salt, chilli powder, paprika powder, pepper, curry powder, gralic powder
to taste and put this mixture over the loaf. Bake it for about 20-30
minutes. Enjoy!
Vegan