Tuesday, September 29, 2009

boys brunch bento

Ryan's lunch: Top tier - Terra Exotic Harvest Sea Salt chips; cantaloupe; damson plum (pit removed); pitted kalamata olives; mini apple cherry muffin. Bottom tier - mini asparagus mushroom tofu quiche; steamed broccoli florets; leftover macaroni casserole.

Nate's snack: mini
banana blueberry
muffin; Terra Exotic
Harvest Sea Salt

We've been fortunate
to have so much local
melon so late this year
due to the slow start this spring. The farm food is still pouring in, and I can't wait for all the autumn goodies. Maia's breakfast of cantaloupe and lentil vegetable soup was almost all local, with the exception of the red lentils...and that kettle corn she got a hold of...not sure where that corn is sourced, LOL.

The following is the mini quiche recipe. I usually make crustless quiches, because I just don't feel the need for any extra bread products. But feel free to add a crust to the base if you prefer. Also, experiment with other ingredients...if you don't have asparagus on hand, try small chopped broccoli florets, and don't forget to dice the stems too! Or if you don't like mushrooms, add some extra onion or leeks.

Asparagus Mushroom Tofu Quiche

1 lb. firm tofu
1/2 tsp. salt
1 tsp. soy sauce
1/2 tsp. garlic powder
1 T. nutritional yeast
1/2 tsp. turmeric
1 small onion or 1/2 medium onion, diced
12 spears asparagus, washed, trimmed, and cut into 1/2-1" lengths
12 button mushrooms, washed and sliced (or an equivalent assorment of other mushrooms)
1 T. olive oil
1 T. margarine
spray olive oil

In a food processor, break up tofu, then add salt, soy sauce, garlic powder, nutritional yeast & turmeric. Blend until smooth.

In a saute pan, heat olive oil and margarine over med-low heat. Add onion and cook, stirring often, until onion begins to soften. Add aspargus and cook for 1-2 minutes. Remove onion and aspargus to a separate bowl.

Add mushrooms to saute pan, adding a little extra margarine if pan is too dry. Cook until mushrooms have softened. Remove from heat (drain any extra cooking liquid if necessary).

Mix onion & asparagus back with the mushrooms. Then stir together with the tofu mixture.
Spray a non-stick muffin tin with olive oil (or wipe lightly with a small wad of waxed paper dipped in margarine or olive oil). (If you'd rather make one large quiche, prepare a glass or ceramic pie or quiche plate. ) Spoon mixture evenly into muffin tin.

Bake in a 375F degree oven for about 35 minutes.
Allow to cool for a while before trying to remove the individual quiches.
You could also line the muffin tin with silicon baking cups instead, so they'll be ready to pop right into a bento or lunch box.
Makes 10-12 mini quiches, or 1 regular quiche.


River (Wing-It Vegan) said...

I'm with you on the crustless thing. That is one nutritious brunch, and everything looks delish! If only I could have tofu again!

PS - I missed your blog during my blogging hiatus! :)

veganf said...

Are you back?! I keep checking...

No tofu, huh? Going soy free?

River (Wing-It Vegan) said...

I want to come back but I'm not inspired at all... plus I've been extremely lazy! :-)

No soy for me. It keeps making my brain fuzzy and blurry. A little bit of soy sauce or the soy lecithin that is in lots of store-bought things is OK. I just can't do tofu, tempeh, TVP, etc. I do miss it! :-(