Tofu Quiche Recipe Idea
(Wal-mart Friendly)

I got this tofu quiche recipe idea from Mrs. Marlene Mckinney. I had her mini crustless tofu quiches when I visited her house about 2 years or so ago. She’s an excellent cook, and her vegan cooking has appeared on 3ABN television.

Everyone who ate my tofu quiche liked it, so that gives me more confidence to share this Wal-mart (or local grocery store) friendly recipe idea.

Yes, I did buy a crust from Wal-mart to make a vegan pizza, but I’m starting to make my own crust because I want to expand my skills, and I also want to ensure I’m eating the most wholesome ingredients on a regular basis. The Rustic crust that I bought was made from enriched wheat, which isn’t the best, but I probably still will buy it on occasion. I can make pizzas from whole wheat pita bread, but I needed to make a crust and a topping that could feed at least four people.

Quiche Crust Recipe
1 C. Very Warm Water
1 T Active Dry Yeast
1 T Sugar in the Raw Turbinado Sugar
3/4 Tsp. Salt
2 1/2 C. WW Flour.

Combine and mix ingredients in a bowl. Knead it for a few minutes, and let the crust rise for 30 minutes. I personally will put a towel over it and let it rise in a warm place. Then roll out the crust VERY thinly on a sprayed cookie sheet, poke many holes in it with a knife, and let it cook in the oven for 12-15 minutes.

By the way, I found whole wheat and white whole wheat flour at Wal-mart. I mixed both of them together half and half, and my quiche crust recipe came out better this time. Because this recipe is more time consuming and I want the yeast to die, I make my crust at least one or two days in advance.

Tofu Quiche Filling

Saute:
2 C different colored bell peppers
2 C chopped onions

Place in Bowl. Then add:
2 C chopped celery
4 tsp. dried rosemary (I also made my last one with 2 tsp. of dried rosemary)
2 14oz Nasoya Organic Extra Firm Tofu
1 C water
1 tsp. turmeric
4 Tbs. cornstarch (if you shop outside of Wal-mart, the non-GMO kind is the best)
1 T Garlic powder (You can reduce this to 1 tsp. Experiment to see what you like!)
1 T Salt
2 T Onion powder

Mix ingredients together and then place on your premade quiche crust. Preheat the oven to 375F and bake for about 30-40 minutes. Eat and enjoy!

Here’s the video of me making the tofu quiche:

Here’s the finished product:

Want to learn more about health?

OpenSourceVegan.com highly recommends you read the book, The Ministry of Healing!

Potato Patties
(Wal-mart Friendly)

Two nights ago, I made another Walmart friendly recipe that people have tasted and liked. :) I made potato patties using a principle that I expanded from the 100% Vegetarian Cookbook. Although I’m having to tweak the recipes to my liking, I love the cookbook because I believe all the recipes are Walmart friendly.

Here’s my potato patty recipe:
Put these the ingredients in a pot and cook on low to medium heat until you can mash the potatoes:
6C potatoes, peeled and diced
2C chopped onion
2C water

Then turn off the stove, and add:
2 tsp. salt
2 tsp. garlic powder
4 tsp. dried parsley (or 4 tbs. fresh parsley. That’s what I found at Walmart)
4 Tbsp. flour

Put onto a sprayed cookie sheet and form into patties. Put them in the oven at 350. Bake for 15-20 minutes on one side, and then 15-20 minutes on the other side.

You can eat them with ketchup, too. :)

Here’s my recipe demo:

Vegan Apple Crisp
(Wal-mart Friendly)

I really want to go back to the initial vision of OpenSourceVegan.com. One part of that vision was to make Wal-mart friendly (a.k.a. local grocery store friendly) vegan recipes. Yes, on occasion, I still want to share recipes that might require soy curls or yeast flakes, but this year, I want to make food with ingredients that a normal person will buy on a regular basis.

This is why today I made a Wal-mart friendly apple crisp.

Here’s the recipe idea:
I used:
Cornstarch
Water
1 14 oz can of frozen 100% apple juice concentrate
1/2 c. of raisins
5 chopped up apples
Granola

The basic principle of making this recipe was to put the frozen apple juice concentrate and cornstarch mixed with water in a pot. Then you can turn the stove onto high or almost high and constantly stir the mixture with a whisk until it thickens. After that, I would turn the stove’s temperature down to about a medium heat and add the apples to cook them in it.

However, today, I can’t give you an exact cornstarch to water amount because I thickened my apple juice concentrate too much. I solved the problem by adding more water to the mixture, and the taste was still great, but I need to work on this recipe a little bit more.

Anyways, I cooked the apples in the apple juice concentrate mixture, turned off the stove, and then I added the raisins.

I placed everything in a nice dish and added granola on top of it. Hopefully next week I can post a simple granola recipe on OpenSourceVegan.com for you to try!

My dish could feed about 4-5 people this morning, assuming they’re eating 2-3 pieces of additional fruit as well. This crisp was very filling for me this morning, and I liked it. :)

Please tell me how your apple crisp adventure goes! :)

–Franklin
OpenSourceVegan.com

Sunny Florida Health Trip

I’ve been able to help with and eyewitness Wellness Secrets’ (my job) 5 day road to wellness health seminar in sunny Florida!

This is the daily schedule:

Worship
Breakfast
Stretches
Lecture
Walk
Lecture
Hands on vegetarian cooking school
Lecture
Lunch

I did a short video about my experience:

Vegan Mac & Cheese Demo

After making the vegan Wal-mart pizza and sharing it with my iPhone, I decided to make another simple video again.

This time I wanted to show you how I basically make my vegan mac and cheese.

Just like the Wal-mart vegan cheese pizza recipe yesterday, you can make this vegan mac and cheese with ingredients SOLELY from your local grocery store!!

This my vegan cheese recipe:
1. 16oz bag of cooked elbow macaroni noodles + 1 tsp. salt
2. OpenSourceVegan.com’s Yeast Flake Free cashew cheese (I didn’t use the tahini, and I added 4 tsp. of cornstarch per recipe).

I cooked the macaroni noodles in water and a little bit of water. I also cooked the cashew cheese and made sure I stirred it so it wouldn’t burn.

Then I mixed the cheese and macaroni together.

This is much faster than baking the cheese with the noodles, which is what I’ve traditionally done. The cornstarch does dilute the flavor slightly, but it sure does accelerate the cooking time.

My Grandma and Cousin said they liked the macaroni, but they would reduce the salt a little. I added 2 tsp. of salt to the macaroni noodles, so I reduced the salt content in my recipe to 1 tsp.

My Grandma said that the cashew cheese tasted like real macaroni and cheese.

Here’s the macaroni demo that I made with my iPhone:

This is a picture of a vegan mac and cheese dish that I and others made at my school’s vegan cafeteria a few months ago:

–Franklin
OpenSourceVegan.com