A simple quiche, with a bouquet of two mushrooms.
Eringi, (cultivated pleurotes).
With a little red onion.
Tarte polenta aux légumes.
It’s a new and more French version of :
Same sunshine crust.
Another simple Winter comforting dish, full of greens. Eat it very hot…
The crust is flour, water, a little oil, a little paprika. It’s pre-cooked 15 minutes.
The creamy batter is 1/2 block of silky tofu, mixed with onion, the white parts of negi leeks, a tbs of potato starch, a little olive oil, salt, pepper. Then I added minced negi greens. Baked till golden.
It’s mellow inside, crispy around. Mmmm…
That’s very simple. That takes 3 minutes to prepare.
And you get this nutty quiche style dairy free tarte. Pastilla ? Because the crust is made by piling oiled “brik” wheat sheets, like for the pastilla pie.
It’s delicious hot or cold. Ideal for this season.
Wheat roll Spring skins + veggies + hemp milk and egg mix.
I made the hemp milk from whole seeds, that gave it the color. It had a creamy texture.
I just added origan, olive oil and paprika.
The veggies (bell peppers, mushrooms, young onions…) appear as you crunch in it. They are deliciously baked.