Vegan dinosaur kale and mushroom quiche with sauce goémon
Vegan dinosaur kale and mushroom (evoo/flax oil, garlic, sea salt, chipotle, liquid smoke, garlic, ginger, lime juice) quiche (tofu, garlic, turmeric, rice wine vinegar, sea salt, nutritional yeast, baking powder) with sauce goémon (dulse, tarragon, miso, whole wheat flour, macadamia butter, garlic, rice wine vinegar).
Inspired by a recent post at DGMGV and another at Walking The Vegan Line these are minis without crusts (which I suppose makes them more frittatas than quiches, but anyhow). Goémon is just the French for dulse. I figured if I'm making quiche, why not go all the way and make myself a little sauce to go with them? I started trying to replace bernaise and this is where I ended up.
6 comments:
Oooh I was thinking of making these today, but was missing the mushrooms. They sound yummy! And, now I know how to say dulse in French- cool.
You should. Mine were fun to make. I found them a little bland, but the sauce made up for it.
what is the binding agent?
I didn't use a specific binder for this (although I might in future versions). Tofu tends to recake if you mix it with enough moisture and bake it. In this case, I creamed the tofu with the spices, nutritional yeast, a little water and baking powder, mixed in the kale and mushroom (sauteed separately) and then baked it (about fifteen minutes in a 350F oven in a muffin tin).
But you could use a number of binders in this dish. A little potato or chick pea flour should work nicely. Or if you wanted something richer, you could probably use a little tahini.
nice and the real secret is the muffin tin...oh I should have said -aha-
Indeed, the secret is the muffin tin!
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