A few posts back on her blog, my friend, Vegmomma, made a quiche so gorgeous that it had me wishing I could fly to Canada just to get a piece. But since I don’t want to become “Crazy Stalker Blogger” I opted to stay put and make my own quiche instead. There was only one problem…
I was having so much fun that I lost track of time… I’d mixed up all the ingredients before I realized, “Uh-oh, I have to meet a friend in 5 minutes!” There was no time to cook my quiche! And that, my friends, is how I came up with “Little Vegan Quiche Dip.”
Little Vegan Quiche Dip
- 4 teaspoons minced garlic
- 2 bell peppers
- 1 package chopped mushrooms
- 1 heaping tablespoon freeze-dried chives
- 1 heaping tablespoon dried, crushed rosemary
- black pepper to taste (I don’t use much)
- 1 12.3-ounce package firm, silken tofu (such as Mori-Nu)
- 2-4 tablespoons nutritional yeast (I use 1 1/2 to 2, but if you want a stronger flavor, you might want to add more. Start out with 2– you can always add more later.)
- 2/3 teaspoon onion powder
- 1/2 teaspoon turmeric
- up to 1 teaspoon salt (I use the whole teaspoon, but you might find that too salty, so I suggest starting out with less and adding if you need to.)
- Chop the peppers (no need to chop them into small slices, as they’re just going to go into the food processor).
- Put all the ingredients into the food processor or blender (you might want to process the other ingredients before adding the mushrooms, because your food processor might be too full to work otherwise).
- Process until completely smooth and silky.
Alternatively, you can saute the mushrooms, garlic, and bell peppers in some olive oil before putting them in the food processor, to add an even bolder taste to the dip… but I am lazy and, thus, have never done this. This dip would probably also make a really good sauce for pasta… or maybe you could add soymilk or water to it and make a soup. Just some thoughts :).
I’m running off to class now (well, actually, biking off to class), but I will catch up with all your blogs sooooon!