FEATURED RECIPE: Organic Vegan Veggie Quiche
DISCLAIMER: the following content does not necessarily represent the beliefs, values and opinions of Everyone’s
Harvest as a whole. These blog posts are written by individuals associated with this organization and are their personal
views of food and our food systems. The sole purpose and mission of Everyone’s Harvest remains the same: “to create
vibrant, healthy communities and equitable food webs.”
Blog by Chiara Cabiglio, Everyone’s Harvest Intern
Who says you can’t make a quiche without eggs? This sustainable and delicious recipe uses non-GMO tofu as a substitute for
eggs, and trust me – it tastes just as scrumptious!
Not only is this recipe delicious, but it also is sustainable and environmentally friendly. Perhaps the most important and
spectacular thing about this recipe is that it is in fact a part of the solution to climate change, environmental degradation,
health care, obesity, diabetes, cancer and other diseases, overfishing, energy, global outbreaks such as swine flu, global
depletion, world hunger, species extinction, animal cruelty, and much more. This recipe, including the Fresh Veggie Rolls
with Mango Salsa and Savory Almond Dipping Sauce, Butternut Squash Stuffed with Chard and White Beans, Cashew Cream
and Spinach Stuffed Portobellos, Vegan Butternut Mac and Cheese, and Penne Pasta with Vegetables, Fresh Herbs, Walnuts
and Mozzarella recipes, enable us to live and eat consciously, sustainably, compassionately and simply so that others may
simply live. So that the human race and future generations may simply live, as well as the polar bears and thousands of other
species that currently are on the brink of extinction.
The clock is ticking. Let’s vote with our forks! Imagine if more people ate this way. Imagine if more people ate less
meat, fish and dairy, and/or replaced these with better alternatives. Individually and collectively, we would create positive
change and see Mother Earth begin to heal.
- 1 pre-made organic pie crust (try to purchase an organic and whole-grain pie crust)
- 1 tbsp organic olive oil
- 1 organic onion, diced (from your local farmers’ market)
- 1 organic green bell pepper, chopped (from your local farmers’ market)
- 1 cup chopped organic broccoli (from your local farmers’ market)
- 1 cup sliced organic mushrooms (from your local farmers’ market)
- 1 pound organic firm tofu, patted dry (non-GMO – I used WildWood tofu from Whole Foods)
- pinch of organic nutmeg
- 1/2 tsp organic turmeric (or if you don’t have turmeric, you can use organic Thyme instead)
- 1 tbsp dried organic basil
- 1/2 tsp salt
- pepper to taste
- 1/2 cup organic soy milk (I used organic homemade almond milk using this machine)
***Note about the vegetables used in this recipe. You can substitute the veggies with any other veggies you prefer (i.e.
spinach, zucchini, chard, etc.)
Pre-heat the oven to 425 degrees.
Heat the olive oil in a medium saucepan over medium heat and sautee the onion, green pepper, broccoli and mushrooms until
cooked, about 8 to 10 minutes.
In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy or almond milk until smooth. Stir the
vegetables and the tofu mixture together and add pepper to taste.
Pout the batter into the pie crust. Bake for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.