Posted on March 10, 2010.
Have you Times vegetarian recipe for a simple quiche crust? It was a fairly recent issue - within the last year or two, I think. In an article with a tart cabbage and cheese pie. It was really nice and simple, and I think it replaces the vegetable oil for most or all the butter / shortening in a normal recipe. Has anyone? I can not find it on the website Vegetarian Times.
Is this it?
http://www.vegetariantimes.com/print_doc ...
When the dough, set aside the
rest of the tofu to use in
quiche filling. You can be a pastry
days in advance and store covered in the
refrigerator. Remove the dough one hour
before proceeding with the recipe.
Pastry
2 cups whole wheat flour pastry
1 / 3 cup rolled oats
1 / 4 c.. sea salt
1 / 3 cup "lite silken tofu"
1 tbsp. olive oil
1 tbsp. brown rice syrup
1 / 3 cups plus 1 tablespoon soup. ice water
1. Lightly spray 9 deep pie 1/2-inch-vaisselle
plate with olive oil.
2. Place flour, oats and salt in food
processor, and pulse to mix. Add tofu, oil
and rice syrup and mix. With the engine
running, pour ice water through food
tube and process until the mixture begins
and a ball. Slight floured
work surface.
3. Sprinkle dough lightly with flour, and
deployment 1 / 8 to 1/4- 1 / 4 1/4-inch thick. Press
edges and the mold plate, leaving
an overlap of 1 inch. Using the thumb and
Press on the index, along decoration
side around the top edge. Set aside the batter
refrigerator.
