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sade's blog in between two countries - one more than the other menu skip to content home tutorials & patterns pattern: checkerboard scarf pattern: mentha’s hat pattern: phone sock tutorial: recycled phone pouch about me « older posts mushroom spinach vegan “quiche” by sade | december 27, 2017 - 12:00 | december 26, 2017 cooking , food pics , lactose free , vegan leave a comment is a quiche a quiche if there are no eggs and cream involved? is pastry dough pastry dough if zero butter was used in the making of it? maybe i should call this recipe a vegan vegetable tart, instead of a quiche, just to be safe from all the people complaining about veg*n calling dishes the same as their not veg*n counterparts, just because it’s easier to convey what kind of dish it is. mini vegan veggie tart in any case, this vegan tart can be adapted to whichever (seasonal) vegetables you want to use. the base can be used for sweet as well as savory tarts. fruit pies, frangipane tart, veggie tarts! the uses are pretty much endless. i tried this crust a couple of times, to make sure the first time wasn’t just a fluke. and it wasn’t. the next step will be finding a gluten-free flour mix with which the recipe works well. ingredients for the crust: 275 grams all purpose flour 1/2 tsp salt 120 grams refined coconut oil (solid) 6-8 tablespoons (90-120 ml) cold water for the vegetables: 250 grams mushrooms, cleaned 1 onion (±125 grams) onion, peeled and finely chopped 300 grams frozen spinach, thawed and liquid squeezed out olive oil salt & pepper to taste for the “custard”: 400 grams silken tofu 240 ml water 140 grams chickpea flour 2 tablespoons nutritional yeast 1/2 teaspoon turmeric 2 teaspoons dried oregano 1 teaspoon ground coriander 1 teaspoon salt 1/4 – 1/2 teaspoon cayenne pepper (to taste) instructions for the crust: in the bowl of a food processor or stand mixer with paddle attachment, mix the flour and salt. add the coconut oil in small(ish) 1 pieces, and mix or process until only very small pieces of oil are left and it looks like a crumble. with the machine still running, add the cold water, one tablespoon at a time, until a cohesive dough forms. not all water might be needed. remove dough from processor / mixer, give it a quick knead to bring it all together, and start rolling out. for individual / mini quiches, cut the dough in pieces 2 before rolling each individually about 3 mm thick. line each tart mold, carefully pushing the dough into the crimps. set aside in the fridge 3 before filling and baking. for the vegetables: preheat oven to 180°c. chop the onion. cut the mushrooms in quarters. mix both and spread in a (lined, for easier cleaning) baking tray. spray some olive oil, season with salt and pepper. bake mushrooms for 20 minutes, until golden brown. remove from the oven and let cool. meanwhile, thaw the spinach. squeeze as much liquid as possible and chop finely. if using fresh spinach, chop & saute in a bit of oil until wilted and the liquid has evaporated. allow spinach to cool. then mix with the mushrooms. note: this tart can be made with any vegetables you want. calculate 700-750 grams of vegetables in total. for the custard: in a blender, mix tofu and water together. in a bowl, mix chickpea flour & spices with a whisk. add the mixed tofu to the chickpea flour and mix to combine. let it rest about 10 minutes before proceeding. assembly and baking: preheat oven to 175°c. take the lined tins out of the fridge, divide veggies between the tins, then pour custard to fill the crust 4 . place the tins on a baking tray. bake 20-25 minutes until set and golden. remove from tins and serve. servings 8-10 servings notes about a tablespoon worth ↩ with this recipe i had enough for 9 10 cm tarts, or 1 24 cm + 1 15 cm ↩ the crust can easily be made the day before baking. just keep it in the fridge until filling & baking time ↩ if making one big quiche, mix veggies with custard, then pour into crust ↩ tagged baking , lactose free , vegan apple blackberry cake (gluten & lactose free) by sade | august 06, 2017 - 14:45 | august 06, 2017 birthday , cooking , gluten free , lactose free leave a comment another birthday, another cake! a couple weeks ago i presented jan with several options for his birthday cake, and of them he chose an apple & blackberry cake. since we were going to be sharing with friends, one of them needs to eat gluten & lactose free, i went and adapted the original recipe. and here is my version. ingredients 125 grams (refined) coconut oil 1 125 gr (cane) sugar 2 3 eggs 3 1 tsp vanilla essence 50 grams ground almonds 4 50 grams oat flour 5 50 grams fine corn flour (not cornmeal, not cornstarch!) 1/2 tsp salt 3/4 tsp baking powder 2 apples 150 grams blackberries 2 tbsp cane sugar + 1 1/2 tsp cinnamon for topping instructions preheat oven to 170°c / 150°c if using convection. line the bottom of a 20-22 cm spring form with baking paper. soften the coconut oil by either leaving it in a warm place or microwaving it at low power for 30-45 seconds. add the sugar and mix until well combined and sugar starts to dissolve into the oil. add the eggs, one at a time, to the oil-sugar mixture, and mix well. add the vanilla essence and mix. combine ground almonds, oat & corn flour, salt & baking powder in a bowl. add to the oil-sugar-egg mixture slowly and mix until a smooth dough has formed. peel and core the apples, slice them in 12-14 pieces each. separate 8 slices for decoration, and cut the rest in smaller pieces. add the apple pieces and most of the blackberries (leave 4 for decoration) and fold gently. pour the batter onto prepared spring form and spread (more or less) evenly. decorate with the reserved apple slices and blackberries. mix sugar and cinnamon for topping and sprinkle on top of cake. bake cake in preheated oven, middle rack, for 50-55 minutes. a cake tester inserted in the middle will come out clean (albeit greasy) when cake is ready. loosen the edges of the cake with angled spatula / knife, let cool enough to remove cake from spring form and let cake cool on cooling rake. servings 8 servings notes refined coconut oil tastes and smells less than non-refined, thus making it ideal to bake with when you aren’t planning on a coconut tasting cake ↩ i’m picky with sugar, i like raw / cane sugar, not white. use whatever you prefer ↩ be kind to the hens, try to get eggs from free range / bio producers, but that’s just me ↩ you can grind the almonds yourself. use raw almonds. ↩ you can make the oat flour yourself too. just grind some oats in a blender. ↩ plum frangipane tart by sade | may 28, 2017 - 21:31 | may 28, 2017 general leave a comment another invite for dinner at friends calls for another dessert to be baked. it had to be vegan (=egg & lactose free), gluten free and nut free. and i just didn’t fancy repeating something i had already made. for some reason frangipane tart had lodged itself in my head, and so i decided to make one. plum frangipane tart ingredients press-in almond crust 2/3 cup almond meal (approx 65 grams) 1 cup oat meal / ground oats (approx 90 grams) 2 tbsp sugar (approx 30 grams) 1/2 tsp salt 6 tbsp refined coconut oil (approx 65 grams) 4 tbsp cold oat milk (approx 60 ml) frangipane filling 125 gr almond meal 125 gr oat flour 150 gr powder (confectioner) sugar 75 gr refined coconut oil, melted 2 egg replacements (20 gr v-eggie + 140 ml oat milk) 120 ml oat milk 2 tsp vanilla essence to bake 6-8 plums instructions for the crust preheat oven to 180°c. in a stand mixer (paddle attachment) or food processor, mix all ingredients until a ball forms. press crust on the bottom and up the sides of a loose bottomed fluted tart mold (24cm diameter). bake crust in preheated oven for 15 to 20 minutes, until it starts to dry out. take out and let cool for a few minutes (while you make the filling). for the filling in a stand mixer (wire whisk), or by hand with a very stiff whisk / electric beaters, mix a
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