Chard quiche and sweet potatoes
ingredients
The custard vegan
Mix in a Vitamix blender or similar
- 1 cup of raw cashews (unsalted) wet (for 3 hours) (or macadamia nuts)
- ¼ cup olive oil
- ½ cup water
- 200 grams (about 1 cup) tofu
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 1 teaspoon sea salt gray
- vegetables
- 1 large diced sweet potato boiled in salted water for a minute.
- 1 large bunch of sliced beets and jumped up to evaporates when the water content
- 2 shallots, thinly sliced
the crust
- 1½ cups flour
- ½ cup almond flour
- 3 tablespoons (15ml) aquafaba (the liquid from a can of chickpeas)
- ½ cup of coconut oil
- 1 teaspoon salt
Preparation
Make the crust. Mix all crust ingredients with your hands to a crumbly dough. Crumble the mixture evenly on a baking sheet.
Use your fingers to flatten the dough evenly on the surface and on the edges. slightly pierce the lower part of the crust with a fork. Refrigerate for 30 minutes.
Bring the potatoes into cubes to a boil in a pot with salted water. remove from heat.
To blast a big pile of sliced beets until all the water evaporates.
Add shallots - finely sliced
Place beets and scallions in a large bowl.
Blend all ingredients vegan cream in a blender and mix in a bowl with vegetables.
Take the crust from the refrigerator and spread the mixture evenly prepared with a spatula.
Bake for 45 minutes at 160 ° C until the quiche obtained a gloss
Recommended wine: Vermentino