Caramelized Onion and Mushroom Quiche with an Almond Crustlut

March 5, 2013 · by ·
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Just the other day, I participated in this fantastic Hamentaschen contest. I spent the early evening hours rolling out dough and shaping hamentaschen – over and over and over. So you could understand that I will not be hanging out with any rolling pins for the next long while. It was a fun day though, and the Hamentaschen were fantastic. I went the untraditional route with a caramelized onion, mushroom, garlic, thyme and gruyere filling. It just so happens that I over prepared. I made about twice the filling than was necessary. Oops. After brainstorming a bit, I decided to make a quiche with some of the leftover filling. Easy enough. But there’s that pesky rolling pin involved with quiche. I don’t like buying prepared crusts. I decided to put together an easy almond crust. It’s gluten free and also kosher for Passover. Perfect timing. This came together very quickly and I will definitely be making this again for Pesach.

Gluten Free Caramelized Onion and Mushroom Quiche (Kosher for Passover)
Ingredients:

Filling:
1 tbsp. butter
1/2 tbsp. olive oil
1 onion, sliced
3 cloves garlic
2 tbsp. fresh thyme
1 tbsp. salt
1 tbsp. ground pepper
5 cremini mushrooms, chopped
1 tbsp. sea salt
2 tbsp. ground pepper
1/3 cup shredded swiss or gruyere cheese
4 Eggs
1/3 cup milk
2 tsp. salt
2 tsp. ground pepper
Crust:
1.5 cups almond meal
1 tsp. sea salt
2 tsp. ground pepper
1 tbsp. fresh thyme
1/2 tsp. baking soda
1/3 cup olive oil
2 tbsp. water
Directions:
Preheat oven to 350° F.

For the filling, heat up the butter and olive oil in a pan.  Add in the onions, garlic and mushrooms. Cook for a few minutes and let the liquid from the mushrooms evaporate. Add in the spices and turn heat down to medium low. Cook for around 20 minutes and let everything caramelize.  Once done, set the pan aside.

Start preparing the crust. Mix all of the crust ingredients together in a small bowl. Spread the almond meal mixture in to a pie plate.

Crust Stuff

Bake the crust for 10-13 minutes.  Remove from the oven.

Beat the eggs and the milk with a whisk in a small bowl. Mix in the salt and pepper.
Sprinkle the cheese on the bottom of the crust.
Top with the onion mixture.  Pour the egg mixture over the onions.
Return to oven and bake for 30 minutes.
Remove from oven and let sit for a few minutes before serving.

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Serve quiche with a nice and hearty salad or a warm bowl of soup. Enjoy!

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Filed Under: Breakfast, Brunch, Gluten Free, kosher for passover, passover, Vegetarian · Tagged: , , , , , , , ,

VeganMoFo: Mushroom and White Bean Tart

October 9, 2012 · by ·

After making the recent batch of mushroom soup for the holidays, I was left with over a pound of assorted mushrooms in the fridge. I had to use them up. I love mushrooms and would never want to waste them.

I wanted the mushrooms to be a part of a main dish, so I came up with this recipe – using ingredients I had on hand.


Mushroom and White Bean Tart (serves 4)
Ingredients:

For the White Bean Puree
1 can small white beans, rinsed and drained
3 cloves garlic
2 tbsp. olive oil
juice of one lemon
1 tbsp. fresh thyme
2 tsp. salt
2 tsp. ground black pepper

For the Mushroom Mixture
1 tbsp. olive oil
1 large onion, sliced thinly
3 cloves garlic, chopped
1 pound assorted mushrooms, sliced (baby bella, shitake, white button)
1 tbsp. chopped fresh thyme
2 tsp. salt
2 tsp. ground pepper

1 sheet of puff pastry, defrosted
1/4 cup Daiya Cheese (I used Cheddar)


Directions:

Preheat oven to 400.

Process the white bean puree ingredients in a Cuisinart or other food processor. Set to the side.

Heat up some olive oil in a large saute pan. Add in the sliced onion and cook for a few minutes.

Add in the chopped garlic, mushrooms and spices and cook for another 5-7 minutes, until soft.

Roll out your puff pastry dough. Lay on a parchment paper lined baking tray.

Prick the dough with a fork along the inside of the edges. Leave about 1/2 – inch of clearance. This will form your crust.

Spread the white bean puree on the inside area of the puff pastry. You don’t need to use all of it. I ended up using about 3/4 of the mixture and set aside the rest to use as a dip for later.

Layer the mushroom mixture over the bean mixture and sprinkle some Daiya Cheese on top.

Bake in the oven for about 15-20 minutes or until the crust is nicely browned and puffed up.

This tart is great when served with a salad.

Enjoy!

Mushroom and White Bean Tart
veganmofo
Filed Under: Appetizers, Dinner, Lunch, Vegan, VeganMoFo · Tagged: , , , , , , , , ,

VeganMoFo: Hungarian Mushroom Soup

October 4, 2012 · by ·

With the fall holidays pouring in this month, I have been cooking up a storm. Very glad that the weather is finally cooperating for fall cooking season.

This wonderful mushroom soup is a special request that comes every year. Usually a last minute request, and I always oblige. We all enjoy it and it is pretty easy to make.
Hungarian Mushroom Soup
Ingredients:
2 tbsp olive oil
3 shallots, sliced thin
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 pounds assorted mushrooms, sliced (Combo of Cremini, Portabella, Shitake, Button, etc.)
2 tbsp. paprika
2 tbsp. smoked paprika
2 tsp. salt
2 tsp. ground pepper
8 cups vegetable broth
2 bay leaves
2 tbsp. fresh thyme, chopped
Tofutti Sour Cream (for garnish)

Directions:

Heat olive oil in a large soup pot.

Add in shallots and onions. Sauté for about five minutes.

Add in the other veggies and cook for another five minutes on medium. Stir in the paprikas and some salt and pepper.

Add in the vegetable broth and bay leaves. Let it come to a boil.

Turn the heat down to medium low and cover and cook for about an hour. You can leave it cooking if you have something better to do. I’ve forgotten it for an hour or two and it only gets better.

Once cooked, remove the bay leaves.

With an immersion blender, puree until mostly blended. You want to keep some chunks of mushroom.

Serve with a dollop of Tofutti Sour Cream.

Enjoy!

Hungarian Mushroom Soup
veganmofo
Filed Under: Soups, Vegan, VeganMoFo, Vegetarian · Tagged: , , , , , , , , , , , ,

Mushroom and Tofu Stir Fry in Black Bean Sauce

June 4, 2012 · by ·

What do you do when everyone is hungry and it’s 7:30 pm? We had been grazing throughout the day, so hunger and the whole dinner concept dawned on us much later than a typical day. The big kid was begging for Chinese food. Of course, she was hoping for the take-out variety. The hubster suggested a stir fry. I kindly suggested he pick and chop the veggies – to which he turned down. Harumph.

Dinner still had to be made. I tossed some rice and water in a pot and peeked in the fridge. We had just been to the Korean market, so were flush with tofu and veggies. I had some chopped scallions and ginger left over from the scallion pancakes. Stir fry would work. I always have a variety of asian sauces around. I hoard them when I find them acceptable to eat. I picked up some yummy looking five-spice tofu when at HMart. I love when I find random kosher things there. I get giddy.  This five spice tofu comes already pressed and ready to serve. 
Dinner was ready in around 10 minutes. Ten points for me!



Mushroom and Tofu Stir Fry in Black Bean Sauce
Ingredients:
1 tbsp. vegetable oiil
1 tsp. sesame oil
3 scallions, chopped
4 cloves of garlic, chopped
1.4 tbsp. ginger, chopped
1/2 pound of pressed tofu (five spice, or other marinated tofu) cubed
1 container cremini mushrooms, sliced
1 cup sugar snap peas
1.5-2 tbsp. black bean sauce
3 tsp. black soy sauce
1/2 cup vegetable broth mixed with 2 tsp. corn starch
Heat up the vegetable oil in a wok or large deep saute pan.
Add in the sesame oil when hot. Stir in the garlic and ginger. Let it get a bit fragrant and toss in half of the scallions.
Stir in the tofu, snap peas and the mushrooms. Cook for a few minutes. Maybe five.
Add in the last three ingredients. If you can’t find a kosher black bean sauce, you could substitute with some miso paste. As I mentioned before, I tend to hoard obscure kosher products when I find them – or I figure out how to make  them myself.

Add in the remaining chopped scallions and plate it up with some white rice.
Enjoy!
On a side note, anyone want to go in with me on a large quantity of  kosher fermented black beans? Big plans, folks, big plans….

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Filed Under: asian, Dinner, easy, rice, tofu, Vegan, vegetables, Vegetarian · Tagged: , , , , , , ,

Mushroom and Tofu Curry

March 3, 2011 · by ·

Everything tastes good as a curry. Almost everything.

On any given night, I know that if I can’t figure out a thing to make – I can always put together a curry. Just a few veggies, some ginger, garlic, and spices – is all it takes. Curries are very forgiving and adaptable. It doesn’t have to be too complicated. Cook it all up and throw over some yummy basmati rice and you’re good to go. It’s that easy.

Tonight’s dinner was mushroom and tofu curry over basmati rice. Yum!

Mushroom Tofu Curry
Ingredients:

2 tsp. vegetable oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 onion, chopped
4 cloves of garlic, chopped
1 tbsp. ginger – paste or minced
1 green chili chopped
1/2 tsp. turmeric
1 tsp. chili powder
2 tsp. coriander powder
1 tsp. garam masala
10 oz. mushrooms, sliced
1 package of firm tofu, drained and chopped up
1/2 cup of vegetable broth
1/2 package frozen, chopped spinach (optional – I added it because I needed to use it up)
1 large tomato, chopped
handful of toasted and sliced cashews
salt

In a large saute pan or wok, heat the pan on medium-high. Add 1 teaspoon of the oil and toast the mustard and cumin seeds for 3o seconds.

Add in the other teaspoon of oil and add the onions, garlic, ginger, and chili pepper. Saute for a few ,more minutes, until the onions are soft. Add in the spices.

Add in the tofu and mushrooms. Sautee for about 5-7 minutes, until the mushrooms are cooked through. Add in the tomatoes and spinach. Add in the broth. Taste and see if it needs anything. Here is where I will add more chili powder or extra spices and salt. Toss in the cashews and stir.

Serve over some steamed Basmati rice. Enjoy!

Filed Under: Vegetarian · Tagged: , , , , ,

Asparagus Mushroom Risotto

March 8, 2010 · by ·

Just about any evening of the week, you will find me scrambling in the kitchen, opening and shutting cupboard doors, in search of the perfect meal. I try and set a meal plan in the beginning of the week, but the plans always change. Anything labeled as dinner, must come together in less than 30 minutes. I just don’t have time for more than that. Shabbat and Sundays are the exception to the norm.

A couple weeks ago, someone at work boasted that he was making some risotto later that night for his “someone special.” Can’t remember if it was a birthday or a Valentines thing, but the idea of risotto, had me salivating. I picked up some arborio rice, just thinking of diving in to some of that comfort food. Of course, I wasn’t thinking of what actually goes in to making it. The other factor being that the way I want to eat it, is not equal to the way the kids would ever eat it. I put my risotto dreams aside and continued on.

Looking at my dinner options today, I was set on salmon and brussel sprouts, but needed a starch. An almost empty bottle of white wine and a smattering of baby bella mushrooms looked out at me from the fridge wanting to be turned into something tasty. The light bulb clicked and I decided on the risotto.

So it became – asparagus mushroom risotto.

Asparagus Mushroom Risotto

Ingredients:

2 tbsp. butter
1 tbsp. olive oil
1/2 cup chopped onions onions or shallots (I had 3 good size shallots to use up)
3 or 4 cloves of garlic, chopped
1/2 cup dry white wine
3 cups vegetable broth
1/2 cup cream
sliced baby bella mushrooms
chopped asparagus (better to use fresh, I had some frozen that I wanted to use up)
parmesean – be generous with it
salt
pepper – I used the TJ’s lemon pepper grinder – a few generous twists



In a pot, heat the butter and olive. Don’t let it burn. Throw in the onions and garlic. Saute for 3-5 minutes until transluscent. Add in the rice. Let it cook a few minutes. Keep stirring.


Stir in the white wine. Stir. Let the wine get asorbed. Stir in 1/2 cup of the broth. Keep stirring.
Let it get absorbed. You starting to see a theme? Good. Keep stirring.



As the broth gets absorbed, keep stirring and stir in some more broth, bit by bit, until the risotto is done. Stir in the cream. Let it get absorbed.

Shred and stir in the parmesean cheese. Keep stirring. Add salt and pepper to taste.
Enjoy!

Filed Under: Side Dish, Vegetarian · Tagged: , , ,
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