Portobello And Broccoli Quiche With Tempeh Food

PORTOBELLO AND BROCCOLI QUICHE WITH TEMPEH

Steps:

• Combine tempeh and teriyaki sauce in a shallow dish and set aside to marinade for 30 minutes.
• Heat canola oil in a large skillet over medium heat.
• Add tempeh and cook until golden brown, about 8 minutes.
• Transfer to a bowl and set aside.
• Preheat the oven to 375°F.
• Heat olive oil in a large skillet over medium high heat.
• Add onion, mushrooms, broccoli and basil, and cook until just softened, about 7 minutes.
• Transfer onion mixture to bowl with tempeh and set aside.
• Whisk eggs, yogurt and soy milk together in a medium bowl, then add to tempeh mixture.
• Season with salt and pepper and pour into pie shell.
• Top with cheese and arrange peppers over the top.
• Bake until set, about 45 minutes. Set aside to cool for about 10 minutes, then slice and serve.

BROCCOLI QUICHE

Steps:

• Preheat oven to 175degC (350degF).
• Over medium heat melt butter in large saucepan.
• Add onion, garlic and broccoli.
• Cook slowly, stirring occasionally until the vegetables are soft.
• Spoon vegetables into pie shell and sprinkle with cheese.
• Combine eggs and milk.
• Season with salt and pepper.
• Pour egg mixture over vegetables and cheese.
• Bake in oven for 30 minutes, or until centre comes out clean.

PORTABELLA BROCCOLI QUICHE WITH TEMPEH

Steps:

• Marinate the tempeh in mushroom or teriyaki sauce for 1/2 hour.
• Saute in oil until browned.
• Set aside.
• Preheat oven to 375°F.
• Saute the onion, mushrooms, and broccoli in olive oil for 7 minutes with salt and pepper.
• Add this to the tempeh.
• In a separate bowl, whip together the eggs with the yogurt and soymilk.
• Add the tempeh veggie mixture, seasoning with salt, if desired.
• Pour into pie shell.
• Top with grated cheese.
• Lay the red pepper rings over the top and bake for 45 minutes.
• Allow this to cool for about 10 minutes before slicing.

PORTOBELLO SANDWICHES

Steps:

• Turn on broiler, and adjust rack so it is as close to heat source as possible.
• In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
• Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
• Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
• In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.