Quiche

Serves 6-8 people

1 - 9"x12" glass baking dish

Ingredients:
14 eggs separated using only 7 egg yolks
almond cheese - 'garlic and basil' or 'jalapeno jack'; cut into 1/4" cubes using entire package
2 Tbsp rice flour - to coat the almond cheese cubes, toss remaining flour away that is not adhered to the cubes
1 container Tofutti Better Than Cream Cheese
1/2 container Tofutti 'sour cream'
1 Tbsp. sea salt
1/2 tsp white pepper
Blender or Food Processor

1 Cup of any type of vegetable that your family likes. I always 'sweat' my vegetables prior to adding to the egg mixture to reduce the amount of liquid in the quiche while it bakes. When using mushrooms you will want to sear them in a very hot pan to get a nice brown crisp to each side before adding to the quiche. Always wash all your vegetables first!

During the summer use fresh summer vegetables like zucchini, green onions, red, yellow and green peppers, mushrooms

During the winter use vegetables like black olives, red onion, red, yellow and green peppers, mushrooms

Tomatoes - large slices about 1/4 inch thick evenly spaced, four slices to each side. Depending on the size of your tomatoes it will be one to three tomatoes you will need.

Herbs: chopped fresh chives; chopped fresh cilantro (goes well with the jalapeno jack); minced garlic

Assembly:
Preheat oven to 350 degrees

First sweat all your vegetables; mushroom and minced garlic if used
Spray your baking dish with olive oil, bottom and sides

Place all the 7 egg yolks and 14 egg whites into the blender/processor, add the 'cream cheese' and 'sour cream', add salt and pepper and herbs and blend until mixed, then pour into your prepared baking dish.

Sprinkle your vegetables evenly throughout the dish, alternating with the cubed/floured almond cheese until you have used them all - top with tomatoes

Bake for one hour or until the sides are golden and the top firm when the dish is slightly shaken; you want the quiche to be cooked but not dry. Every oven is different so check your quiche a couple of times while it is baking, I've a friend whose oven bakes this in 30 minutes!

Alfredo Sauce

Serves 2 people very generously...double for 4-6 persons
Ingredients:
1 bulb of garlic cloves
1 package silken tofu - soft
Tofutti Better than Cream Cheese - 1/2 package
1 Tbsp. lemon juice
3 Tbsp. fresh chopped basil
salt to taste
1/4 tsp. white pepper
1/4 tsp. crushed fine with your fingers basil to top garlic before roasting
Food processor or Blender

Preheat oven to 400 degrees
Roast garlic bulb - cut the top 1/4 of the bulb off; pour olive oil on the top and sprinkle with dried crushed basil then roast for about 1 hour..until the cloves are golden and coming out of their skins - this is the first step to make this recipe.

This recipe can be made a day ahead of time letting the flavors infuse or the day of serving.

Place all the ingredients into the food processor or blender with 4-5 cloves roasted garlic. Blend until very smooth. Put into a saucepan to heat. Heat on low until hot but do not let it boil as it will break up the sauce.

Enjoy Alfredo sauce again..sans dairy! If you live in a city you will likely be able to find dairy free; gluten free Parmesan 'like' cheese to add to the top when you serve over rice pasta.

Roasted Tomato Soup

To Serve 4 as a Main Dish
Ingredients:
6 whole tomatoes - quartered
1 large can Diced tomatoes
1 large onion sliced thinly
1 large red pepper seeded sliced into quarters
1 carrot sliced very thin into strips - cut carrot in half to make it manageable
1 can diced fire roasted green chilies (not jalapeno)
2 cloves minced garlic
1/4 cup fresh basil (sliced or torn into smaller pieces)
Olive oil

To start preheat oven to 400 degrees
place tomatoes and diced tomatoes, onion, red pepper and carrot into a baking dish and sprinkle with olive oil ... bake until all are nicely browned. remove the skin from the red peppers after cooling, prior to blending. keep your eye on the onion, pepper and carrot as they may need to come out of the oven before the tomatoes..place them into a dish to cool.
after the tomatoes are also browned, cool completely.

In a blender put all your vegetables, garlic and basil with 3 Tbsp. of olive oil and blend until smooth. Put into a soup pot and reheat until hot and serve with a dollop of sour cream (or soy sour cream!)

Optional:
if you like spicy tomato soup add 1/4 tsp. of cayenne pepper when you blend the tomato and vegetables.

*if you like a creamy soup, add the soy sour cream to the heated soup just before serving instead of as a garnish.

Enjoy Fall and delicious soups for dinner!