I think it's hard, and admirable to abruptly make a dietary change. I became a vegetarian slowly, over the course of a year (many years ago) I am also a vegan from time to time, but have not committed fully, although I would like to at some point. The key for me was a paradigm shift in the way I thought about and prepared our food. I didn't like anything that simulated the texture of meat, I still don't. It's a challenging way to live, especially in the winter. But, we've adapted....and always keep hummus in the fridge!
Mary and Tim have challenged themselves to eat a vegan diet for 12 days. So, this, my favorite recipe is my gift to them. It's a vegan spinach quiche dish that I prepare in a whole wheat pastry crust. It is so versatile, though, that you can also roll it in little balls and bake on a cookie sheet as appetizers. I then serve it with a sauce of spicy mustard mixed with agave syrup.
Vegan Spinach Quiche
1 lb chopped fresh spinach
1 tablespoon olive oil
1/2 chopped red onion
10-12 oz firm tofu
1/2 cup soy or almond milk
1/4 teaspoon dry mustard
sea salt and pepper to taste
4 cloves garlic
1/2 lb sliced mushrooms (optional)
1/4 cup oven toasted pine nuts
pinch of saffron for color
1. Preheat oven to 400 degrees. Bake pie shell for 10 minutes and let cool.
2. Steam fresh chopped spinach for 5 minutes. Press or drain the water from the spinach.
3. Heat olive oil in a skillet and saute mushrooms, garlic and onions. Add spinach and remove from heat. Add salt and pepper and dry mustard.
4. In a blender mix the tofu, milk and saffron until creamy.
5. Mix everything together, pour in the pie crust and sprinkle the pine nuts on top,
6. Bake 35-40 minutes until it is set and lightly golden brown on top.
I promise you won't miss the cheese! I've even used this as spinach burgers and Bob has grilled them. I also make it with a brown basmati rice crust.
Eat hearty and kiss the ones you love,