One of the most valuable lessons I have learned over the course of my wellness and nutrition journey has been the importance of eating locally and seasonally. Before my journey began I rarely factored the season into my grocery list and menu planning. Not only was this a huge waste of money, but I was also contributing to environmental pollution by supporting businesses that transported food from several hundreds or even thousands of miles away.
This quiche, inspired by FatFree Vegan, follows the same general formula, but I replaced the vegetables in the original recipe with fall friendly foods instead.
One 12-ounce package extra-firm silken tofu
1/4 cup water
3 tablespoons nutritional yeast
2 teaspoon tahini
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoons sea salt
1 ½ cups brown rice, cooked and still warm or room temperature
1 apple (I used Pink Lady)
1 small onion, chopped
3 mushrooms, chopped
4 generous handfuls of spinach
Preheat oven to 350 degrees
Grease pie pan (I used one that is 9 ½ inches)
Combine tofu, water, nutritional yeast, tahini, onion powder, turmeric and sea salt in blender and puree until smooth and creamy.
Add 3 tablespoons of tofu cream to brown rice and blend thoroughly. Spread brown rice into pie pan and press evenly into the bottom and sides of the dish. Bake for 10 minutes, remove dish from oven and set aside.
Slice out 6 to 8 thin slices of apple and set aside. Peel and chop the remaining apple.
With heat, add a thin layer of water to the bottom of a saucepan and add onions, apple and mushrooms. Once cooked, add spinach and cook until it is wilted.
Spread the cooked vegetables on top of the rice crust in the pie pan. Distribute it evenly across the crust.
Pour the tofu mixture over the vegetables and spread it evenly across.
Add the 3 inch asparagus tops on top and spray lightly with olive oil.
Bake for one hour or until edges begin to brown. Allow to cool for 10 to15 minutes before serving.