Typically Tuesday night dinners are not full family affairs here. T has Lego League at 6 so he usually grabs something after homework and before he has to go. One of the adults goes with him so their dinner is grabbed either before or after. E and the other parent sometimes cook or grab something as well.
But tonight T was sick. Nothing horrible but he looked like he’d been run over with a truck so we decided to keep him home from Lego. And I actually got home at a decent hour. As I walked in Mark was finishing the cleaning of the kitchen so I decided there was no excuse for not cooking a meal!
In looking through the fridges I realized I had an abundance of spinach and mushrooms so I set off on the net looking for recipes that would use these up. I ended up making a variation on a Happy Herbivore Vegan Quiche that was really excellent. While it was baking I stumbled upon this Vegan Stuffed Tomatoes recipe which lead me back to this Non-Vegan Stuffed Tomatoes recipe. I modified it a touch more and we had an excellent dinner!
Vegan Quiche With Spinach and Mushrooms
1.5 packages silken firm tofu
1/4 cup nutritional yeast
1/4 cup cornstarch
2 tsp garlic powder/herb mix
2 tsp onion powder
1 tsp tumeric
1 tsp salt
1 tbsp dijon mustard
1 tbsp lemon juice
2 tbsp olive oil
8 oz sliced mushrooms
1/4 cup fresh basil, chopped
1 tbsp Italian seasoning
1 tsp chili powder
8 oz fresh spinach (almost all of a bag of spinach)
Put the first 9 ingredients together in the food processor. Blend until smooth.
Meanwhile heat about 1/4 cup of water in a large stock pot with a lid AND heat 1 tbsp of oil in a pan.
When the water is boiling add the spinach, put the top on, and let it steam for about 3-5 minutes. Take it out of the pan and put it in a colander. Run it under cold water. Squeeze the water out and chop up. Put in a large bowl.
To the hot oil add the sliced mushrooms. Stir occasionally, adding the additional 1 tbsp of olive oil when things start getting dry. Cook until soft. Add the fresh basil, the Italian seasoning, and the chili powder. Add to the bowl with the spinach.
Run the food processor one more time to make sure its mixed well and add it to the large bowl of veggies. Stir well together. Put it into a greased pie plate or quiche dish and bake at 350 degrees for 40 minutes. Let it sit for about 10 minutes to firm up.
Vegan Stuffed Tomatoes
5 large tomatoes
1/4 cup fresh parsley
1/4 cup fresh oregano
2 tbsp fresh thyme
1/3 cup vegan Parmesan cheese
1/3 cup nutritional yeast
1/2 cup gluten free bread crumbs
1 tsp salt
1 tsp fresh black pepper
Olive oil for drizzling
Cut the tops off the tomatoes. Take the seeds out and compost. Take the pulp out and chop up into a bowl. Chop up the fresh herbs and add to the bowl. Add the Parmesan, nutritional yeast, and gluten free bread crumbs. Salt and pepper to taste. (Proportions are what I used but I did have to add more at the table.)
Place the tomatoes in a shallow baking pan. Fill with the mixture, mounding it on top. Drizzle some olive oil on top of each tomato.
Bake at 350 for 15 minutes. (Because you’re baking the quiche!) Then turn up the oven to 375 for 10 minutes. Serve warm.
The tomatoes I used were not great, but it was a nice way to use up some of my fresh herbs before it starts going below freezing at night.
This quiche will be something I come back to on busy weeknights. I had thought of adding some sun dried tomatoes or maybe some olives. I think the possibilities are endless. And I’d love to try the tomatoes again next summer with really good tomatoes.
All in all it was an excellent meal; especially for one that was unplanned!