Jacqueline recently posted what she said was a fabulous 'cheese' sauce recipe
from The Uncheese Cookbook and I ran across these two items on the web from
the same book. Thought someone might be interested.
Quiche Laverne (p. 118)
Yield: one 10-inch quiche (serves 6)
Quiche Lorraine is a very special, French onion pie, traditionally made
with a custard of eggs and cream that is seasoned with onions, Gruere or
Swiss cheese, and bacon. Our delicious offbeat, Laverne version has a
crispy potato crust, is totally vegan, much lower in fat, and completely
2 C potatoes, shredded
1/4 C onion, grated
3 T unbleached all-purpose flour
1/2 tsp. salt
(2 tsp. canola oil - for brushing on crust - substitutions?) Maybe
WonderSlim would work
1 head cauliflower, broken into bite-
size florets steamed (about 4 1/2 cups)
1(10.5 oz.) pkg. firm lowfat* silken tofu
1 1/4 C water
1/3 C nutritional yeast flakes
1/3 C quick-cooking rolled oats
4 T arrowroot or cornstarch
3 T fresh lemon juice
1 T onion granules
1 tsp. salt
1/2 tsp. garlic granules
1/8 tsp. turmeric
1/2 C scallions, thinly sliced
2 T vegan bacon bits (optional)
Preheat the oven to 400°F. For the crust, place the potatoes and onion
in a bowl and toss together. Sprinkle on the flour and salt and toss
again, using a fork or your hands. Pat into a non-stick or well-oiled
10-inch pie plate, using your fingers to spread the mixture evenly over
the bottom and up the sides. Bake for 30 minutes. Remove from the oven
and brush the (oil?) over the crust, or spread it evenly using the back of
a spoon. Return the crust to the oven to crisp and bake for 15 minutes
more, until the surface is lightly browned. Let cool while you prepare
the filling. Reduce the oven temperature to 375°F.
Prepare the cauliflower and steam until tender. Refresh under cold water
to stop the cooking. Drain and transfer to a large bowl.
Place the next ten ingredients in a blender, and process until the oats
are finely ground and the sauce is completely smooth. Pour into a
saucepan along with the scallions, and bring to a boil, stirring
constantly. Reduce the heat to low and continue to cook, beating
constantly with a wire whisk or wooden spoon, until very thick and
smooth. Remove from the heat and stir in vegan bacon bits. Pour over the
cauliflower, mixing well. The sauce will be thick and stretchy.
Spoon the filling into the crust, and dust the top liberally with
paprika. Bake for 25-50 minutes, until golden brown. Let rest for 10
minutes. serve warm or at room temperature. This is also delicious cold
the following day.
Per serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat:
4gm.) This is the fat content using oil and regular tofu - with the proper
substitutes, it should come out more like 2 grams.
Special bonus recipe #2!
Light Tofu Creme Cheeze
A creamy spread that whips up in minutes, ready to adorn your morning
1/4 lb. firm regular lowfat* tofu, patted dry and crumbled
1/3 C firm silken lowfat* tofu, patted dry and crumbled
1 1/2 fresh lemon juice
1 1/2 tsp. tamari
1/2 tsp. nutritional yeast
Place all the ingredients in a food processor, and process until
completely smooth. Store in the refrigerator.