Crust
Take 2 to 3 cans of well drained (dry) chick peas. Mash or blend. SAVE THE AQUAFABA for quiche.
Add about 2 Tablespoons olive oil.
Add 1/2 teaspoon turmeric for color.
Blend well. Jana used a hand held immersion blender.
Press dough to pie plate. Thin and shape well. Prick all over. Put in refrigerator for an hour.
Preheat over to 375 degrees F. Cook pie crust 20 minutes with the dough covered with weights.
Egg Part of Filling
Add aquafaba from chick peas to water to make 2 cups liquid total.
1 and 1/2 cup mung bean soaked overnight to yield 3 cups drained mung bean.
3/4 cup raw cashews soaked overnight and drained
6 Tablespoons nutritional yeast
1 teaspoon mustard
1 Tablespoon Konjack powder
4 Tablespoons olive oil
1 and 1/2 teaspoon onion powder
3/4 teaspoon turmeric (color)
1 teaspoon salt
3 shakes white pepper
1 and 1/2 teaspoon baking powder
Blend till smooth.
Put vegetables on top of par cooked crust. Add faux egg filling. Mix.
Cook at 375 degrees F for 40 minutes.
Lightly salt with the black salt.
Comments
Post a Comment