Linda Hendrickson
Tablet Weaving and Ply-Splitting Books, Tools & Kits



Recipe for Bell Pepper Quiche


Bell Pepper Quiche

Adapted from PlantPure Kitchen Live with Kim Campbell, April 30, 2020.

1 12-oz bag chopped frozen spinach
4 medium sweet bell peppers (red, orange, or yellow), halved and de-seeded
14 oz. extra-firm tofu
2 T tahini
2 tsp. onion powder
1 tsp. garlic powder
1/3 cup nutritional yeast
1/4 tsp. chipotle powder
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. parsley
2 cups frozen shredded hash brown potatoes
10 stalks asparagus, cut into 1/2" slices

Preheat oven to 375 degrees.

Line a 9" x 13" baking pan with parchment paper.

Boil the spinach for one minute. Drain well and set aside.

In a food processor, combine the tofu, tahini, onion powder, garlic powder, nutritional yeast, chipotle powder, and herbs. Process until mixture is creamy.

Transfer the tofu mixture to a large bowl. Fold in the potatoes, spinach, and asparagus until well-incorporated.

Place the pepper halves on the lined baking pan, cut side up. Generously fill each bell pepper half with the tofu filling.

Bake for 30 minutes, or until the tops are golden brown. Remove from the oven and allow to set for 15 minutes.

To serve, drizzle with Seed Dressing (recipe below).


Seed Dressing

Adapted from a recipe called "Healthy Caesar Dressing" on Joel Fuhrman's website.

Makes about 2-1/2 cups.

1/4 cup raw green pumpkin seeds
1/4 cup raw sunflower seeds
1 T sesame seeds
1 cup unsweetened soy milk
1/4 cup nutritional yeast
1/4 tsp. chipotle chili powder
1/2 tsp. garlic powder
2 T frozen lemon cubes (or fresh juice)
1 tsp. Bragg Liquid Aminos
1 T apple cider vinegar
2 T Dijon mustard (or stone ground)
1 cup water, divided

Put all ingredients except about 1/2 cup water in Vitamix and blend about 1 minute. Pour into quart-size canning jar. Put remaining water in Vitamix and blend for about 10 seconds. Pour into jar. Stir well.

Dressing will thicken up in the refrigerator.




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This page created on May 11, 2020.