Week 22 Dish 2: Vegan mushroom courgette quiche

I'm quite bored of making sweet bakes these days, so I've been looking up some savoury ones. I have found so many that I want to try!! This one look especially good so I went for it first, and it was definitely a good choice. It tastes amazing, my whole family loved it so much that I making it again next week :D

Serves 4-5
Ingredients

For the crust
220 g plain flour
75 g soya margarine
80 ml cold water
2 tsp cider vinegar
1/2 tsp baking powder
1/2 tsp salt
1 tsp sugar
For the filling
1 cup sliced courgette (about one medium courgette)
1 cup sliced mushrooms (about 8-10)
1 finely chopped red onion
2 finely chopped garlic cloves
1/2 tsp black pepper
2 tbsp olive oil
200 g firm tofu crumbled
240 ml soya milk
60 ml veg stock
2 tbsp lemon juice
60 g lightly toasted sunflower seeds
2 tbsp chickpea flour
1/2 tsp ground cumon
1 tsp ground basil
1 tsp chili powder (or to taste)
1/2 tsp turmeric
3/4 tsp salt
Method

1. Prepare the crust: combine the flour, baking powder, salt and sugar in a large bowl. Add the margarine, vinegar and half the water and form a ball. Knead well, adding water as needed. Set aside for 30-60 minutes.
2. Preheat oven to 220 degrees C. Grease a 9x9 inch pie dish.
3. Press and spread the dough evenly on the bottom and sides of the pie dish. Poke the bottom several times with a fork and bake empty for 7-10 minutes.
4. Blend the tofu with soya milk and transfer to a large mixing bowl.
5. Add the stock, lemon juice, sunflower seeds, chickpea flour, cumin, basil, chili powder, turmeric and salt. Stir until well mixed.
6. Heat the oil in a large saucepan over medium heat. Add the garlic, onion and pepper  and fry for 2-3 minutes. Then add the mushrooms and courgette and saute for 4-5 minutes, stirring regularly. Turn off the heat.
7. Spoon the vegetables evenly into the baked pie crust and pour on the tofu filling mix slowly to cover. I had a bit left over - used it as a sauce/dip, it's too yummy to waste!
8. Bake for 40-50 minutes or until golden brown on top and a toothpick comes out clean. Allow to coon for 10 minutes before cutting and serving.

Original recipe: Vegan quiche

Week 22 Dish 1: Vegan banana oat cake

These days we seem to have many bananas that become overripe. I think it's because we have so many other fruits and snacks in the house that they have just been forgotten. But I can't let them go to waste so I've been making muffins or bread to use them up (which probably hasn't helped us eat the remaining bananas...vicious cycle). This time I decided to try and find a new recipe. It was difficult because I've already made banana bars, muffins/ bread and 2 types of cookies (here and here). So I thought I would go for cake or scones, and I happened to find a yummy cake recipe first so I went for that!

This cake is a bit dense because its made with oats and oat flour, and has banana pieces in it rather than just mashed banana, but boy is it delicious!

I topped my slice with left over vegan tofu frosting - tasted yummy! If you want to cover the top of the cake with it you will probably only need about a third of what I made for that recipe.
Serves 8-10
Ingredients
2 cups oats, processed into flour
1/2 cup oats (not processed)
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp mixed spice
1 tsp baking powder
1/2 tsp salt
2 tbsp oil (coconut or other)
2 medium very ripe bananas, mashed
1/23 cup applesauce
1/4 cup soya milk
1 tsp vanilla extract
1/4 cup chopped walnuts
1 ripe banana cut into chunks
Method

1. Preheat oven to 180 degrees C and line an 8 inch cake tin with grease proof paper.
2. In a large bowl, mix the oat flour, oats, sugar, spices, baking powder and salt.
3. In another bowl, combine the mashed banana, oil, applesauce, soya milk and vanilla until smooth. Add this mixture to the dry ingredients and incorporate until just combined. Finally, fold in the banana chunks and chopped walnuts.
4. Pour the batter into the prepared tin and bake for 40-45 minutes or until a toothpick comes out clean. Cool for at least 15-20 minutes before removing from the tin and allowing to cool completely.

Original recipe: Rustic chocolate chip banana oat cake