Unbelievably rich, this version of Quiche Florentine has absolutely no cholesterol and is low in fat! This quiche is a savory brunch favorite and contains heart-healthy soy protein. Succulent spinach, onions, and meat-free “bacon-style” bits add to the decadent flavor of this recipe. Relax... now you can enjoy Quiche Florentine free of guilt.

Ingredients:

1 medium yellow onion, diced
1 Tbs. olive oil
18 oz. firm silken style tofu (about 1 ½ packages)
1/2 Tbs. tomato paste
1/2 tsp. turmeric
1 tsp. garlic powder
1 Tbs. nutritional yeast* (optional)
2 tsp. salt
1 tsp. pepper
10 oz. frozen chopped spinach, thawed & drained
1/8 cup meat-free “bacon-style” bits
1 pie crust shell, not baked

* Not to be confused with brewer's yeast, nutritional yeast can be found at your local natural foods store.

Directions:

1. Cook onions in olive oil until they are almost translucent (about 5 minutes) and set aside.
2. In a food processor, combine tofu, tomato paste, turmeric, garlic powder, nutritional yeast (optional), salt & pepper; blend until smooth (the mixture will resemble a thick batter).
3. In a large bowl, combine onions, tofu mixture, spinach, and “bacon-style” bits; mix until thoroughly combined.
4. Pour quiche mixture into the pie crust, distributing evenly.
5. Bake in a pre-heated 350 F oven on a baking sheet for 45 to 50 minutes or until the top is slightly firm to the touch.
6. Cool for at least 30 minutes before serving.

This recipe was created by Lisa Riley (see inspiration section below).
For other great vegan recipes, visit www.VegWeb.com!

Learn about compassion and animal rights in an informative yet light-hearted way. Thanking the Monkey: Rethinking The Way We Treat Animals is a logical and well-researched overview of all the major animal rights issues, both past and present. While addressing serious topics, this insightful book allows for humor and optimism. Nearly every page features a colorful cartoon, animal photo, or celebrity supporter.

Author Karen Dawn is a long-time animal advocate and spokesperson for the animal protection movement. Founder of the organization DawnWatch, she has hosted animal issues talk shows and her opinion pieces have appeared in leading newspapers. Her goal with Thanking the Monkey is to tell you everything you wanted to know about animal rights—but were afraid to get into a fight about—and to let you weigh that information against your own values.

For more information about Karen and her book, visit www.ThankingTheMonkey.com!

Antioxidant-rich fruits and vegetables such as oranges, carrots, spinach and broccoli can reduce the risk of diseases such as cancer of the larynx, esophagus, cervix and lungs, according to a new research. A study conducted by nutritionists at Edith Cowan University revealed that people who ate two servings of fruit and five servings of vegetables a day could cut their risk of developing a range of cancers, heart and blood vessel disease, metabolic syndrome, and bone disease.

The researchers note that while some of the protection against common diseases came from the weight loss associated with diets high in fruit and vegetables, there is evidence that phytochemicals and vitamins such as A, C and E in fresh produce have their own powerful antioxidant effects.

To read the full article, click here!

Lisa Riley is an inspiration in the kitchen. With a natural knack for cooking, she began experimenting with her own recipes at a young age. After learning about the cruelty inflicted on animals raised for food, she decided to go vegetarian and began incorporating more plant-based dishes into her repertoire. Her goal then became to transform rich comfort foods into vegan delicacies… cutting out the unhealthy fat and cholesterol, while maintaining the same flavor and qualities as classic down-home meals.

Last year, Lisa decided to get active for animal rights and began volunteering for FARM (Farm Animal Rights Movement). She regularly helps out with mailings and supplies delicious cruelty-free cuisine for the staff. After volunteering at the recent Animal Rights 2008 National Conference, Lisa decided to take the next step and go vegan! Her recipes are now frequently featured in Meatout Mondays and she is currently working on her first vegan cookbook. She strives to help people make compassionate choices in the kitchen and learn fun, easy ways to “veganize” their favorite recipes.

Share your story with us. Send an email to recipes@meatoutmondays.org.

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