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| Home -> [Carrot, Entrees, Quiches & Souffles, Vegetarian] -> [Carrot-tofu quiche Recipe] |
Carrot-tofu quiche
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Carrot, Entrees, Quiches & Souffles, Vegetarian |
Rating: |
0 |
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Ingredients:
| 4
| cup | Carrots, sliced | | 2
| cup | Tofu, mashed | | 1/4
| cup | Water from the carrots | | 1
| tsp | Sea salt | | 1
| small | Onion, minced | | 1/2
| tsp | Dill seed | | 2
| tbsp | Parsley, chopped | | 1
| | Whole wheat pie crust | | 2
| tbsp | Sesame seeds |
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Procedures:
| 1 | Steam the carrots until tender. | | 2 | Blend together the tofu, water, and salt. | | 3 | Use enough water to obatain a thick, creamy consistency like that of mayonnaise or pudding. | | 4 | (the amount of water you use will depend on the moisture content of the tofu). | | 5 | Add the onion, dill, and parsley to the tofu cream. | | 6 | Mix well. | | 7 | Spread the tofu-carrot mixture over the crust in a 7- x 11-inch baking dish. | | 8 | Sprinkle with sesame seeds and bake at 350 deg for 35-45 minutes, or until set |
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