Father’s Day Quiche

How fun to celebrate the men in our world who have helped raise our beautiful children. Over the years, I’ve observed so many men step up and actively participate in parenting their children.

There was a time when real men didn’t help and didn’t eat quiche… now everyone loves to eat a good quiche! This is a vegan take on one that Bill taught me how to make using the sweet potato instead of a crust made with flour. I’ve also made it with no crust at all but the sweet potato is a fun way to add more nutrition and it’s delicious.

Take a large sweet potato and slice thinly. If you have a mandolin, it’s super easy. If not, you may try using a potato or carrot peeler or a cheese slicer. If none of these are on hand, you may also slice with a sharp knife. Line a 9” pie pan with the slices, being sure to overlap the slices and covering surfaces of the pan including the sides. Set aside.

Put the following ingredients in a food processor or blender

4 oz firm tofu

4 oz white navy bean

2 T nutritional yeast

Fresh herbs - chopped basil, thyme, sage, rosemary or fennel leaves, add a nice touch

Salt and pepper to taste

1/4 c muun chi CoCoFir

In a saucepan, prepare the following and sauté until tender. You may use avocado oil to start but it’s not necessary.

1 c chopped onion

2 cloves garlic, minced

3 c chopped spinach or kale

2 ½ c sliced mushrooms or your favorite veggies -broccoli, cauliflower, peppers, tomatoes

Combine the sautéd veggies with the prepared tofu/cocofir blend. Pour the mixture into the potato lined pie plate.

Bake at 350 degrees for 40 min or til set.

Serve with your favorite fruit salad or mango salsa. Have fun celebrating easy living and a happy gut with people you love!