1 teaspoon dried herbs, such as basil or Italian seasoning
1 (4 ounce) jar pimentos
1/2 cup chopped green pepper, broccoli or spinach
1/2 cup diced carrots
Almond Oat Crust: Grind oatmeal into a flour in blender or food processor. Place in
a bowl. Grind almonds finely in food processor or blender and add
to oatmeal flour. Stir in sesame seeds and salt. (Sesame seeds can
also be ground up if desired.) Stir in water until dough holds together.
Pat into a 9-inch pie pan. Use unbaked for quiche; to bake before
filling, bake at 375 degrees F for 10 to 15 minutes.
Filling: Place cashews in a food processor or blender with about 1 tablespoon
water. Grind into a paste. Add tofu, 1/2 cup water, garlic powder,
salt, cornstarch and herbs. Puree until smooth. Set aside.
Place a nonstick skillet on medium-high heat. Drain pimentos and
put liquid into skillet. Add green vegetables, carrots and pimentos
and sauté in liquid until crisp-tender. (Add a little water if liquid
cooks away.) Stir sautéed vegetables into tofu mixture and pour
into unbaked pie crust. Bake at 350 degrees F for 35 minutes or
Let stand for 10 minutes before slicing.
Serve warm or at room temperature.
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