You will never guess that these quiche squares are completely vegan and gluten free. A crisp crust holds protein-rich tofu, tender rutabaga, sweet squash, and festive rosemary, for a truly decadent-yet-healthy appetizer.
1 cup (250 mL) almond flour
1/2 cup (125 mL) buckwheat flour
1/4 tsp (2 mL) sea salt
1/4 cup (125 mL) coconut oil, melted
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 cup (250 mL) butternut squash, peeled and cut into 1/4 in (0.6 cm) cubes
1/2 cup (125 mL) rutabaga, peeled and cut into 1/4 in (0.6 cm) cubes
1/2 onion, cut into 1/4 in (0.6 cm) cubes
1 Tbsp (15 mL) chopped fresh rosemary
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) ground pepper
14 oz (400 g) extra-firm tofu
1 Tbsp (15 mL) nutritional yeast
1 1/2 tsp (7 mL) sea salt
1 tsp (5 mL) apple cider vinegar
Preheat oven to 375 F (190 C). Line 8 x 8 in (20 x 20 cm) square baking pan with parchment paper, leaving some overhang. Set aside.
To prepare crust, in large bowl, mix together all crust ingredients until mixture holds together when pressed between two fingers. If the mixture seems dry, add water, 1 Tbsp (15 mL) at a time, until wet and crumbly. Press crust firmly into bottom of prepared pan and bake for 10 minutes. Let cool.
To prepare filling, in large saucepan, heat 1 Tbsp (15 mL) olive oil over medium heat. Stir in squash, rutabaga, onion, rosemary, thyme, and pepper. Sauté for 10 minutes, until squash is tender, but not mushy. Set aside to cool slightly.
In food processor or blender, crumble tofu. Add remaining 1 Tbsp (15 mL) olive oil, nutritional yeast, salt, vinegar, and 1/2 cup (125 mL) water. Process until smooth. Transfer to large bowl and stir in squash mixture. Pour into prepared crust, smoothing out top. Bake for 25 minutes until top begins to brown. Cool for 5 minutes before removing quiche from pan. Cut into 12 squares and serve immediately or at room temperature.
Each serving contains: 135 calories; 7 g protein; 10 g total fat (5 g sat. fat, 0 g trans fat); 9 g total carbohydrates (1 g sugars, 1 g fibre); 345 mg sodium
source: "Roots to Relish", alive #385, November 2014
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