We adapted this recipe from the Thermomix A Taste of Vegetarian cookbook. Simple, nutritious and delicious!
Leek and kale quiche
100 g almonds
40 g sesame seeds
200 g rolled oats
120 ml water
1 onion, peeled and roughly chopped
1 leek, cleaned and roughly chopped
3 cloves garlic
1/2-1 red chilli, de-seeded
1 bunch kale, de-stemmed
50 ml water
100 g raw cashews
150 ml water
40 g cornflour or arrowroot
250 g silken tofu
Grind almonds, seeds and oats in food processor or Thermomix (sp 9) for 1 minute. Add water and mix for 5-10 seconds (sp 6). Press into quiche dish or springform pan.
Pre-heat oven to 160°C.
Chop onion, leeks, garlic, chilli and kale in Thermomix bowl for 5-10 sec on sp 7 (or hand-chop finely). Add 50 ml water and sauté for 4 mins at 100°C on sp 1 (or transfer to a frying pan and water sauté). Remove vegetable mix from Thermomix bowl.
Place cashews in TM bowl and mil for 30 sec, sp 9 (or grind in food processor). Add 150 ml water and blend for 1 min on sp 9. Add cornflour/arrowroot and tofu, blend for 30 sec, sp 9. Add sautéed vegetables and mix for 5-10 sec on sp 6.
Pour into unbaked pie crust and bake for 45 minutes.
For dessert, we made Rhubarb and Apple Crumble