The Veggie-Lover's Sriracha Cookbook by Randy Clemens

Author:Randy Clemens [Clemens, Randy]
Language: eng
Format: epub
ISBN: 978-1-60774-461-0
Publisher: Clarkson Potter/Ten Speed
Published: 2013-07-02T00:00:00+00:00

To make the crust, combine the flour, baking powder, and salt in a large bowl. Add the shortening and cut it in using a pastry blender or a fork. Once the shortening has more or less coated every fleck of flour, small pea-size balls of dough should begin to form. At that point, switch to a wooden spoon and stir in the vinegar and 2 tablespoons of the ice water. Mix in more water, 1 tablespoon at a time, until the dough comes together into a solid mass. Once the wooden spoon gets unwieldy, mix the dough with clean hands, taking care not to overwork it. Roll the dough into a ball, then flatten into a round disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400°F.

To make the filling, heat the oil in a cast-iron or nonstick skillet over medium heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add the spinach and sauté until completely wilted and its moisture has evaporated, about 5 minutes. Remove from the heat.

Drain the cashews and pulse them in a food processor until finely chopped. Add the tofu, Sriracha, nutritional yeast, turmeric, and nutmeg and process until well blended and mostly smooth. Transfer to a large bowl, add the spinach mixture, and mix well. Season with salt and pepper to taste.

To assemble and bake the quiche, lightly dust a work surface with flour and roll out the dough into a 12-inch circle. Transfer to a 9-inch pie tin, trimming excess dough from the edges. Prick the dough all over with a fork. Bake for 10 minutes (this will parbake the crust).

Remove from the oven and fill with the tofu mixture, spreading it in an even layer and smoothing the top. Bake for 30 to 35 minutes, until the edges of the crust begin to brown. Let cool for at least 15 minutes before serving warm or at room temperature. Stored in the refrigerator, leftovers will keep for 3 days.

When making the filling, feel free to use 2 cups half-and-half, 1½ cup shredded Swiss cheese, and 4 eggs in place of the cashews, tofu, nutritional yeast, and turmeric. In a medium bowl, beat the eggs, then add the half-and-half, cheese, Sriracha, and nutmeg and mix well. Season with salt and pepper and transfer to the parbaked crust. Bake as directed.

For the crust, use your favorite gluten-free flour or baking mix. (If the baking mix already contains salt or baking powder, omit those ingredients when mixing the dough.)

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