Ingredients:

Directions:
Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.

Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.

Brown Rice Crust

Bake for 8 minutes. Remove from oven.

Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Cutting Asparagus

Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.)

Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil.

Assembling Quiche

Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don’t care about that, go ahead and dig in; we did!)

(Serves –)

Ingredients:

Directions:
Preheat the oven to 350 degrees. Lightly oil an 11 x 7-inch baking dish.

In a small pot, scald the milk, brining it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir for about a minute, until thick. Remove from the heat and set aside.

Spread the apples and onions evenly in the prepared baking dish. Sprinkle on the grated cheese and pour the sauce over the top. Scatter on the walnuts and bread crumbs.

Bake uncovered for 45 minutes, until the top is golden and crisp.

(Serves 4)

I liked this dish but if I make it again I would use something with more milk fat than non-fat milk. I also would skip the bread crumbs. I only put 1/2 a cup on the dish and that was still too much. i might try mixing in some potatoes in with the apples and onions.