You wouldn't even know there wasn't eggs in this.
(except for the fact that you're making it and not putting eggs in it...)
What you'll need:
(serves 6-8)
1/2 batch of Raw Rosemary and Sprouted Buckwheat Crust
Eggz
3/4 C raw macadamia nuts
1/4 C raw sunflower seeds
1/2 C Vegan Cashew Sour Cream
1 T onion powder
2 T nootch
1/2 t Bragg's 'Sea Kelp Delight'
1 T yellow mustard
1/2 T fresh garlic paste
1/4 t pink salt
Veggies
1 C dried mushrooms (I use the Chinatown-style 'black fungus' kind), or thinly sliced fresh mushrooms
1 onion, thinly sliced
4 stalks purple kale, thinly sliced
2 handfuls spinach, coarsely chopped
1/2 orange capsicum, 1/2cm dice
1/2 cup sundried tomato, julienned (rehydrated if needed)
1/2 cup saurkraut, squeezed
6 olives, minced
1/4 cup raw, unfiltered apple cider vinegar
2 T EVOO
1 t black pepper
- prepare and shape your crust into a 1/2cm thin circle or 2 semi-circles if you have a holey dehydrator like me, dry for 2-3 hours until crusty
- mix all veggie ingredients together and let sit until wilted from the oil and vinegar
- combine all eggz ingredients in food processor and blend until very smooth, about 2 minutes
- mix eggz with wilted veggies and smooth onto your crust in a 2-3cm thick layer
- dehydrate overnight at 41 C (at least 8-10 hours) until the top is dry to the touch and the eggz/veggie mixture holds together firmly when pressed (don't overdry as you want a moist (ew sorry for using that word) quiche-y texture)
- enjoy! this recipe keeps very well in a sealed tupperware in your fridge.
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