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MSGID: 35452.fidonet_cooking@1:105/500 2dd008fd
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Artichoke Quinoa Quiche
 Categories: Dinner pies, Vegetarian
      Yield: 6 Servings
 
      1 c  White beans;
           - cooked or canned,
           - drained, rinsed,
           - blotted dry
      3 tb Plain unsweetened non-dairy
           - milk
      3 tb Nutritional yeast
      2 tb Corn starch
      2 ts Almond butter
    1/2 ts Onion powder
    1/2 ts Salt;
           - plus more for seasoning
    1/4 ts Black pepper;
           - freshly ground,
           - plus more for seasoning
  1 1/2 c  Cooked quinoa; blotted to
           - remove any moisture
    1/2 c  Walnuts; finely ground
      1 tb Olive oil -OR-
    1/4 c  Water
      1 sm Onion; minced
      2 cl Garlic; minced
  1 1/4 c  Sliced mushrooms (4 oz)
     14 oz Can artichoke hearts;
           - drained & chopped -OR-
      2 c  Frozen artichokes;
           - cooked, drained & chopped
      1    Plum tomato; sliced into
           - very thin rounds
 
  Preheat the oven to 350?F. Oil a 9" pie pan or spray it with cooking
  spray. Set aside.
  
  In a food processor or high-speed blender, combine the white beans,
  non-dairy milk, nutritional yeast, corn starch, almond butter, onion
  powder, salt, and pepper. Process until smooth and well blended.
  
  In a bowl, combine the quinoa and walnuts with 3 to 4 tb bean mixture.
  Transfer the quinoa mixture to the prepared pie pan and press the
  mixture evenly into the bottom and up the sides of the pan. Bake for
  8 minutes. Remove from the oven and set aside.
  
  Heat the oil or water in a small skillet over medium heat. Add the
  onion and garlic and cook for 4 minutes. Add the mushrooms and cook,
  stirring, until softened, about 3 minutes longer. Stir in the
  artichokes and season to taste with salt & pepper. Cook, stirring,
  until most of the liquid has evaporated, another minute or two.
  
  In the same bowl you used for the quinoa mixture, combine the
  vegetable mixture and the remaining bean mixture and mix well to
  combine. Spread the mixture evenly onto the crust. Smooth the surface
  and arrange the slices of tomato on top. Bake for 60 minutes. Let
  cook for about 10 minutes before cutting.
  
  Recipe by Vegan Planet by Robin Robertson
 
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