Create your own burritos with only vegetables! They’re delicious! Read More...

Inspired by Angela Thompson’s recipe of mini mushroom quiches, I tried my own version of it and it was a great success. My adaptation was a vegetarian version, though.

Ingredients

1 tbsp olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups mushrooms, cut to mouth-ready pieces
1 tbsp dried gourmet mushrooms, re-hydrated and drained
1 tbsp thyme
1 tsp truffle oil
1 cup cashew nuts
1 block firm tofu
4 tbsp almond or soy milk
½ tsp Kurkuma
1 sheet of ready puff pastry dough
salt & pepper

Instructions

• Preheat your oven to 190°C pulsing heat, 220°C normal oven
• Heat the olive oil in a pan and saute the onions for 2 minutes. Add the garlic and leave in pan for 1 additional minute before adding the mushrooms and thyme. Let them cook in the pan for about 3-4 minutes (they need to be soft) and season with salt and pepper. Set aside
• While the mushrooms cool down, use a food processor to grind the cashew nuts very finely. Add the tofu, milk, Kurkuma and truffe oil. Blend until you get a creamy and consistent mix.
• Assemble both mixtures (mushrooms and tofu) in a single bowl and mix well. Season with salt and pepper

• Use a muffin form to create the mini quiches. You might need to grease the form or use a silicon one like I did. Using a glass, cut round dough parts and fit them in the muffin holes.

• 

• Using the tofu/mushroom mixture, fill all muffin cups and put them for 30 minutes in the oven. The dough should become light brown which is the sign, they are ready.
• Just before serving, you can cut up some basil and stir it over the quiches.

• If you want, you can serve you dish with a sour cream-chive mixture

As I am advancing to a more equilibrated eating habit, I will use this blog to write down reference sites or modified recipes of great plates and ideas. If you have comments, please feel free to post them.