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{Raw, Vegan} Egg-less Quiche w/ Marinated Mushrooms & Spinach

Holy Goddess,

Take a look at this creation!

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I apologize in the delay of sharing more tantalizing recipes, but life has been BUSY here in Bangkok, Thailand. (If you weren’t aware I’m in Asia, check out my Travel Blog)

Six days a week I’m making food for patients to eat three times per day – and they need to be supplied with snacks, love, and more. So on the side Bloom for Life developments are making progress – but much slower than I like.

Soon, though, a brand new website will be released (so excited to share this with you guys!)… and I have a 7-Day, Whole-Foods, & Simple Menu Plan coming out shortly, too!

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Anyways, with the incredible amount of time I’m putting in at work (this is a temporary position – I will go either to Greece or Bali before Africa in January) and logging on the computer creating a program for their kitchen, I am also rackin’ up major photo & recipe stores.

RawkinNachoTacoSalad

*Score!* – This is a Rawkin Nacho Taco Salad. Recipe comin’ soon!

And so without any further delay, please feast your eyes (and soon, belly) on this incredible {raw, vegan} Egg-less Quiche w/ Marinated Mushrooms and Spinach.

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I received inspiration for this from Amanda Nicole Smith’s blog – please check it here.

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But ermergerd – Enjoy!

 

{Raw, Vegan} Egg-less Quiche w/ Marinated Mushrooms & Spinach
Author: 
Recipe type: Brunch
Cuisine: Live Food, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spruce up your brunch with this living foods, egg-less quiche with marinated mushrooms and spinach!
Ingredients
  • Quiche Crust:
  • 1 ½ cups almond flour
  • 1 cup macadamia nuts
  • ¼ cup golden flax seed (freshly ground)
  • ¼ cup nutritional yeast
  • ¼ cup water (add more as needed)
  • 4 cloves garlic
  • ⅛ cup lemon juice
  • 1 tsp salt

  • Marinated Mushrooms:
  • 4 cups mushrooms (any kind will do)
  • ⅛ cup Nama Shoyu (or Tamari)
  • ¼ tsp salt

  • Egg-less Filling:
  • 2 cups cashews (soaked for at least 30 minutes)
  • ¼ cup water
  • 1 cup carrot
  • 1 cup Jerusalem artichoke
  • ½ cup diced onion
  • ⅛ cup nutritional yeast
  • 1 tbsp miso
  • 2 tsp lemon juice
  • ½ tsp salt

Instructions
  1. Crust:
  2. -Grind the flax seed in a spice or coffee grinder. I choose not to buy pre-ground flax seed because they oxidize quickly. But certainly ground flaxseed can be used.
  3. -Blend macadamia nuts and garlic in a small food processor to form a “butter”.
  4. -Add everything to a mixing bowl and mix well.
  5. -Use baking quiche tins OR (makes one large one) add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn’t stick.
  6. -Dehydrate at 105 degrees for 8-10 hours.

  7. Marinated Mushrooms:
  8. -De-stem and wash mushrooms thoroughly.
  9. -Coarsely chop mushrooms, throw them in a bowl, coat with salt and tamari, mix together and set aside to marinate.
  10. -Add spinach, olive oil and salt to a bowl, mix together and set aside to marinate.
  11. -After about an hour you can drain and process the spinach and mushrooms individually or you can just dice them up with a knife.

  12. Dehydrate crusts for 3-4 hours until they are firm enough to hold their own shape.
  13. Remove the crusts from their tins, and place on the mesh dehydrator sheets.
  14. Dehydrate for another 1-2 hours at 115 degrees.
  15. Add in the filling, spread the mushroom mixture, spread the spinach mixture on top and dehydrate at 105 degrees for 6-8 hours.

  16. Garnish with a couple spinach leaves and sundried tomatoes, drizzle with olive oil and Enjoy!!
  17. Store leftovers in the refrigerator.
  18. Serve warm by heating up individual slices in the dehydrator at 165 degrees for 1 hour
 

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Count your blessings, you deserve to Bloom for Life!

 

xoxo

Amanda Froelich