Recipes

Tofu Vegetable Quiche

1. Preheat oven to 350 degrees.
2. Boil 3 cups of water.
3. Add it to 1 cup of teff grain, plus a pinch of sea salt.
4. Simmer for 15 minutes or until all the water is absorbed.
5. Pour cooked teff into a casserol dish or large pie pan.
6. Blend:
   1 pound of tofu
   1 tbsp. umeboshi vinegar
   1 tsp. dried basil or 1 bunch fresh dill
7. Taste and adjust the seasoning to your taste.
8. Saute 1 large elephant ear of garlic or 2 cloves of regular garlic with 1 sliced onion or leek in 1 tsp. of cold pressed extra virgin olive oil.
9. Create your own combinations. Then add:
   1/2 pound of sliced mushrooms and
   1 stalk and florets of sliced broccoli, or 2-3 sliced leaves of kale, or a small bunch of sliced asparagus.
10. Cook until these vegetables turn their peak color.
11. In a large mixing bowl, combine the tofu mixture with the sauteed vegetables.
12. Pour the vegetable tofu mixture into the teff grain crust.
13. Bake for 10 minutes or until the tofu turns a light brown.