07 March 2012

Keesh!







I love making up words for vegan versions of things! It really makes me happy. Like cheez for cheese and phish for fish....stuff like that!
These mini little keeshes can be made with or without a crust. If you want crust, just whip up a little pastry dough, cut into rounds that are slightly larger than the muffin tin you are using and gently fold it in. You can even bake it all up in an 8" pie dish but maybe consider using a little firm tofu instead of only using the silken kind. It will hold up better. If you choose to go the crustless route, just grease up a muffin tin (mini or large) and scoop in heaping amounts of keesh and bake away! Great little appetizers.

Indian black salt (Kala Namak) is what gives these guys a little "eggy" flavor. It's not actually black at all, it's pink like Himalayan salt but much finer. It smells awful at first. Like hard boiled eggs, it's very sulfurous but it kinda grows on you after a while! I've been using it for years now and especially love it in tofu scrambles. I tend to add it at the last possible moment when cooking because a lot of the flavor seems to disappear when it's cooked or heated for too long. Bonus : in Ayurvedic medicine it's said to be a great digestive aid! But you can feel free to omit the black salt if egg flavor is not exactly your thing. These little keeshes will still be super delish! You can find black salt in South Asian shops/markets in little plastic bags mixed in with the other spices. A pretty large bag only goes for about $2.00! Or you can order it online here, in a nice jar. 


The Veggie Mix
1/2medium red bell pepper, finely diced
2 medium bunches of green onions, thinly sliced (white and green parts)
2 cups cremini mushrooms, finely diced
1/2 cup sliced asparagus
Dried dill, oregano, rosemary and freshly cracked black pepper (to taste)
Olive oil, enough to stir fry veggies 

“EGG” Mix

2 - 500g blocks of SilkenTofu, drained (or 1 block firm, 1 block silken)
3 Tbsp smooth cashew butter
¼ cup smooth Dijon mustard
1 Tbsp + 2 tsp onion powder
1 1/2 tsp  turmeric
1 Tbsp black salt (Kala Namak)  (optional- use about 2 tsp regular sea salt)
1 ¼ cup nutritional yeast

1/2 cup
vegan shredded cheddar cheese


Directions
- Preheat oven to 350 degrees.
- In a large, wide frying pan, saute the veggies and spices in olive oil and set aside to cool.
- In a food processor, process the tofu, cashew butter and mustard until ultra smooth, scraping down the sides of the bowl as you go.
Toss in the onion powder, turmeric, salt and nutritional yeast and blend until incorporated. Again, make sure to scrape down the sides of the food processor bowl as you go.
- Pour the "egg" mixture into the veggie frying pan and mix well.
- If making these crustless and in a muffin tin, spray your tin well and scoop in the keesh mix to fill the cups. Top with vegan cheese and anything else that will beautify the keeshes.
If making the keesh in mini tart shells, prebake your shells and sprinkle the vegan cheese over the bottoms and scoop in the keesh mix.
If making a large pie, prebake your crust and sprinkle vegan cheese over top and pour the keesh mix in. I like to decorate the top with asparagus (pictured above). It's pretty but make sure to spray it with oil before baking or else it will burn :(
- Bake times will vary according to keesh size and moisture content from the veggies! The quiche or quiches will be ready when golden brown and will be wet inside. You can expect the mini crustless keeshes to be done after about 15 to 30 minutes depending on the size of your muffin tin. The larger keeshes will take about 30 minutes. But use your judgement here!
- For the muffin tin keeshes and tart keeshes, transfer to wire cooling rack after about 15 minutes of cooling. You may need a butter knife to loosen the edges. 


Enjoy! :)



Variations

My second fave keesh flavor is caramelized onion and broccoli! Simply fry up a couple of large onions in some olive oil until the onions have been reduced to almost nothing and are a delicious deep, dark shade of brown. Chop up the crown of a broccoli into tiny florets and sub these ingredients for the above listed veggies! You'll love it.

Sun dried tomatoes and fresh basil!

Spinach and butternut squash.











4 comments:

  1. Oh, this looks so good! I love your ingredient list! I'm not too keen on egg flavor, but my omni parents are, and maybe they would like this. It's a great Easter brunch idea.

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    Replies
    1. Hi blessedmama! Thanks for checking out my keeshes! :)
      The egg flavor provided by the black salt is very subtle, but can absolutely be omitted and replaced with regular sea salt. That's how I used to make them before I discovered where to purchase the black salt! :)

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  2. WE NEED NEW POSTS!

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