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Vegan Press-In Pie Crust or Tartlet Crusts
Yield: one 8-9 inch crust This is my go-to, never-fail pie or tartlet crust. Just ask Minnie…she “nose.” I like its somewhat rustic appearance, not to mention its simplicity, but if you prefer...
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Vegan Frittata or Quiche with Vegan Press-In Pie Crust (A Basic Recipe with...
Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few...
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Vegan Southwestern Ground "Beef" and Corn Quiche with Vegan Press-In...
Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few...
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Vegan Asparagus, Edamame, Yellow Bell Pepper and Sundried Tomato Quiche with...
On Wednesday, my “Veggie Table” column in The Virginian-Pilot’s “Flavor” section featured my vegan quiche… I’m bringing quiches back. If you happen to be of a certain age, you probably associate...
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Vegan Savory Summer Tarts with Swiss Chard, Zucchini, Cherry Tomatoes and...
Yield: 6-5 inch tarts A recipe in a summer issue of one of my culinary magazines for a quiche featuring zucchini, tomatoes and walnuts inspired this dish. However, I had a bunch of local Swiss chard...
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Vegan Savory Spring Tart with Grilled Asparagus, Kale and Strawberries (yep,...
Yield: 8 servings Beautiful plump, juicy strawberries–with their perfectly balanced sweet and tart notes–from Pungo, a local farming community and home to the Pungo Strawberry Festival–and fresh...
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Vegan Green Tomato Pie(crustless tarts, actually)…my way!
By now, you probably know that I like all ny foid lightened up and brightened up. So, recently, when I was reading my new issue of Savor Virginia, I was enchanted by an article on Red Truck Bakery,...
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