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.

Chilled spicy orange soup; asparagus, mushroom and basil tofu frittata

Dinner 22 May 2007.


Chilled spicy orange soup (orange tomatoes, orange pepper, orange juice, chipotle, sea salt, black pepper, evoo/flax oil).

Asparagus, mushroom and basil tofu frittata (garlic, sea salt, black pepper, oregano, basil, potato flour, soy milk, cashew/macadamia butter, red onions, evoo).

The soup was raw (I think) except for the chipotle, which could have easily worked with jalapeno instead.