Posted by Healthy Bitch Daily on Feb 1, 2013
Who doesn't love mini.....everything?
And these little quiches are no exception. Make them. Now. Like, right now.
What You Need
2 cups grated cauliflower (about 1 head of cauliflower, grated using a food processor or cheese grater by hand until rice-like or thinner)
1/2 of a white or yellow onion, finely minced
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon rosemary
3-5 large basil leaves, finely chopped
1- 1 1/2 teaspoon garlic powder
1 tablespoon coconut oil
1 tablespoon nutritional yeast
2 tablespoon tomato paste
1 egg replacer, mixed
1/2 cup firm tofu
1/2 cup white navy beans, cannelini beans or northern beans
Salt and pepper, to taste
Crushed red pepper, to taste (optional)
6 cherry tomatoes, sliced
How to Make It
Pre-heat your oven to 450 F. Spray your mini muffin tin with a healthy cooking oil.
In a hot frying pan stir-fry the cauliflower and onions until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool. Place all other ingredients, except sliced tomatoes, into your food processor and blend until smooth.
In a bowl combine both the cauliflower and onions and blended ingredients. Mix completely. Evenly spoon mixture into your muffin tin molds. Press down evenly and firmly to make sure they stick together. Top each well with a tomato slice, pressing down into the mixture to bake in.
Place in your oven and bake for 30-35 minutes. Remove from the oven and let set until cool in the pan for 5 – 10 minutes before removing. Serve with marinara sauce or bruschetta. Enjoy!
Want more vegan recipes? Let us know what you'd like to see in the comments section below!
Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.
And these little quiches are no exception. Make them. Now. Like, right now.
What You Need
2 cups grated cauliflower (about 1 head of cauliflower, grated using a food processor or cheese grater by hand until rice-like or thinner)
1/2 of a white or yellow onion, finely minced
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon rosemary
3-5 large basil leaves, finely chopped
1- 1 1/2 teaspoon garlic powder
1 tablespoon coconut oil
1 tablespoon nutritional yeast
2 tablespoon tomato paste
1 egg replacer, mixed
1/2 cup firm tofu
1/2 cup white navy beans, cannelini beans or northern beans
Salt and pepper, to taste
Crushed red pepper, to taste (optional)
6 cherry tomatoes, sliced
How to Make It
Pre-heat your oven to 450 F. Spray your mini muffin tin with a healthy cooking oil.
In a hot frying pan stir-fry the cauliflower and onions until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool. Place all other ingredients, except sliced tomatoes, into your food processor and blend until smooth.
In a bowl combine both the cauliflower and onions and blended ingredients. Mix completely. Evenly spoon mixture into your muffin tin molds. Press down evenly and firmly to make sure they stick together. Top each well with a tomato slice, pressing down into the mixture to bake in.
Place in your oven and bake for 30-35 minutes. Remove from the oven and let set until cool in the pan for 5 – 10 minutes before removing. Serve with marinara sauce or bruschetta. Enjoy!
Want more vegan recipes? Let us know what you'd like to see in the comments section below!
Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.
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