WEEK 17

ingredients Quiche crust:1 cup flour1 cup spelt flour½ teaspoon baking soda½ teaspoon salt¾ cup olive oil¼ cup warm water + 2 tbsp½ cup soy milk or another vegan milk

Recipe type: mainPrep time: 25 minTotal time: 60 minServes: 4-6

I’m a happy vegan woman, who likes to cook , teach and share my knowledge about nutrition and healthy vegan cooking. I learned from the best vegan chefs in my country (Israel) and currently run cooking workshops and a small catering company in Shanghai.

Follow the qr code below to learn more about my vegan workshops or catering opportunities!

instructionsFor the quiche crust: Knead all quiche crust ingredients into a soft but firm dough. Mold into a small disc and set aside for 1 hour. After one hour, place dough on to a parchment lined table and roll out to fit your baking dish. Place crust into a parchment lined baking dish, tuck in the edges with your fingers. Pierce the dough with a fork. Bake for 10 minutes in a 176 C/350 F degree oven.

For the filling: Heat a saucepan over medium heat. Add olive oil and sauté onion until golden brown, stirring often. Add grated sweet potato and stir from time to time until they become softer.

In a blender combine cashews, tofu, mustard, salt, pepper and nutmeg. Add water gradually until the mixture becomes a thick batter (similar to pancake batter). Pour the blended mixture into the sweet potato mixture and stir gently until combined.

Pour filling into prepared quiche crust. Top with sliced tomatoes. Bake for 40-45 minutes. Allow quiche to rest for a few minutes before slicing. Enjoy!

vegan sweet potato quiche

hi goma friends! Tofu in a quiche? It is a delicious and healthy way to replace the eggs and cheese normally found. With sweet potatoes as it’s base, this quiche packs a punch. Sweet potatoes are a rich source of vitamin D, to help us maintain our immune system, up our energy levels and aid in the development of healthy bones.

Quiche filling:3 sweet potatoes, grated1 onion, chopped1 ½ cup cashew nuts, soaked150 grams soft tofu2 cups water2 tbsp mustardSalt and pepper to tastePinch of ground nutmeg2-3 teaspoons nutritional

yeast (optional)Cherry tomatoes, sliced

食材派底：1 杯面粉1 杯小麦面粉½ 茶匙小苏打粉½ 茶匙盐¾ 杯橄榄油¼ 杯+2 汤匙温水½ 杯豆奶或者纯素奶制品

第17周纯素红薯派

菜品类型：主菜准备时长：25分钟总计时长：60分钟用餐人数：4-6人

步骤派底制作方法：将所有派底材料混合在一起，揉成柔软有韧劲的面团。压扁放在一旁静止1小时。1小时之后，把面团整成适合烤盘的形状放在烤盘上，用手指把面团压实。用叉子在面团上扎几下透气，在176摄氏度下烤10分钟。

制作派馅：用中火加热平底锅，倒入橄榄油，翻炒洋葱至呈棕色，持续翻炒。加入红薯泥，偶尔搅拌至变得更软。

将腰果、豆腐、芥末酱、盐、胡椒和肉豆蔻放入料理机，分批加水，搅拌至较厚的质地（偏向松饼的面糊）。将其倒入派馅中，搅拌至完全混合。

将派馅倒入派底中。放上切片的樱桃番茄，烤40-45分钟。切片前冷却一会儿，然后就可以享用啦！

我是一个纯素者，喜欢烹饪并且希望有机会能够分享有关纯素烹饪的营养知识。我在我们国家以色列最好的纯素厨师手下学习过，目前在上海举办各种烹饪工作坊并有一个餐饮公司。

扫下方二维码有机会了解更多有关工作坊和餐饮方面的信息！

果玛的朋友们，大家好！在派里面加豆腐？ 这是一个既健康又美味的代替鸡蛋和奶酪的方式。红薯也让这个派充满丰富的维他命D，帮助我们维持免疫系统，提高能量水平，增强骨骼。

派馅：3个红薯，压碎1个洋葱，切小块1 ½杯浸泡过的腰果150克嫩豆腐2杯水2汤匙芥末酱盐和胡椒用以调味一小撮肉豆蔻2-3茶匙营养酵母粉（可选）樱桃番茄，切片