Page 196: Cauliflower Quiche and pistachios
There are several changes to the original recipe:
Bake in a 9-inch pan
Prepare the dough as written the book, omitting the egg and replacing the butter with olive oil or coconut oil. Any leftover dough can be frozen on rolled and baked to make savory cookies.
The royale (mixture of cream and eggs) is replaced with the following mixture:
10 oz (300 g) firm tofu
4 oz (90 g) silken tofu
1 tablespoon white miso
2-3 tablespoons red lentil/chickpea flour
3 tablespoons soy milk (or water)
Salt and pepper to taste
Processed all the listed ingredients in a food processor to create a smooth mixture. Transfer to a bowl with the baked cauliflower (from the recipe in the book) and stir gently.
Transfer the mixture the pan with dough and bake at 180 ° C (375 F) for 30 minutes or until set.
Remove and let the quiche cool down completely before releasing from the pan.
Final three recipes of the book
Prepare the following mixture to replace the minced meat.
3/4 cup black lentils
1 small onion, finely diced
200 grams (7 oz) button/cremini mushrooms, coarsely chopped
3 tablespoons olive oil
1 tsp Baharat (you can add more or less to taste)
200g (7 oz) silk tofu, mashed with a fork
4-6 tablespoons chickpea or red lentil flour
2 tablespoons all-purpose or whole wheat flour
Salt, to taste
Rinse the lentils thoroughly.
Place the lentils in a small pot and cover with 2 and a half cups of water. Bring to a boil and simmer uncovered for 25 minutes or until the lentils soften and start to crack, and almost all the water evaporates.
In a medium-sized pot, heat the olive oil. Add the chopped onion and fry over medium heat for 5 minutes while stirring until transparent. Add the chopped mushrooms and a little salt and fry over high heat 3-4 minutes while stirring until the mushrooms have shrunk and all the liquids have evaporated. Turn off the heat and set aside until the lentils are cooked.
Transfer the lentils and mushrooms to a bowl and stir well. Add the 2 types of flour, silken tofu and baharat.
Using a potato masher, mash the mixture slightly to open up some of the lentils (this will allow you to create a mixture that is easy to work with). Taste and adjust seasoning with a little salt.
If the mixture feels too wet you can add more chickpea flour, if it is too dry you can stir in a little boiling water.
You should be able to mold the mixture with your hands.
Continue as follows for each of the three recipes:
Page 222: Meatballs in cauliflower, garlic and mint sauce
Prepare the sauce according to the recipe without the meatballs. Add a tablespoon of soy sauce (together with the water) to enhance the umami taste, and another tablespoon of semolina to thicken the sauce.
Make flat patties and shallow fry them for 2-3 minutes on each side. Alternatively, arrange on a baking sheet with grease proof paper, drizzle with olive oil and bake at 200 C 400 F degrees for 10 minutes or until set.
When the sauce is ready and thick, place the patties in the sauce and serve.
Page 226: Inside out stuffed cauliflower
Prepare the sauce according to the recipe without the meatballs. Add a tablespoon of soy sauce (when you add the water) to enhance the umami taste.
Cut the cauliflower into bite-sized florets (rather than medium-sized florets). Form the mushroom-lentil mixture to ping pong size balls, and use them to wrap the stems of the florets.
Arrange on a baking pan with grease proof paper and bake at 160 ° C 350 F for 15 minutes or until set.
When the sauce is ready, place the patties in the sauce and serve.
Page 232: Giant cauliflower mafrum
Prepare the sauce according to the recipe.
Use the vegan mixture instead of the minced meat to fill the steamed cauliflower.
coat the stuffed cauliflower with beer batter (page 128) instead of the flour and egg. Pay attention to oil the coated cauliflower well before baking according to the recipe.
The cooking time in the sauce after shorter; 20-30 minutes will suffice.
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