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   MSGID: 35452.fidonet_cooking@1:105/500 2dd008fd   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushroom Artichoke Quinoa Quiche   
    Categories: Dinner pies, Vegetarian   
         Yield: 6 Servings   
       
         1 c  White beans;   
              - cooked or canned,   
              - drained, rinsed,   
              - blotted dry   
         3 tb Plain unsweetened non-dairy   
              - milk   
         3 tb Nutritional yeast   
         2 tb Corn starch   
         2 ts Almond butter   
       1/2 ts Onion powder   
       1/2 ts Salt;   
              - plus more for seasoning   
       1/4 ts Black pepper;   
              - freshly ground,   
              - plus more for seasoning   
     1 1/2 c  Cooked quinoa; blotted to   
              - remove any moisture   
       1/2 c  Walnuts; finely ground   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 sm Onion; minced   
         2 cl Garlic; minced   
     1 1/4 c  Sliced mushrooms (4 oz)   
        14 oz Can artichoke hearts;   
              - drained & chopped -OR-   
         2 c  Frozen artichokes;   
              - cooked, drained & chopped   
         1    Plum tomato; sliced into   
              - very thin rounds   
       
     Preheat the oven to 350?F. Oil a 9" pie pan or spray it with cooking   
     spray. Set aside.   
        
     In a food processor or high-speed blender, combine the white beans,   
     non-dairy milk, nutritional yeast, corn starch, almond butter, onion   
     powder, salt, and pepper. Process until smooth and well blended.   
        
     In a bowl, combine the quinoa and walnuts with 3 to 4 tb bean mixture.   
     Transfer the quinoa mixture to the prepared pie pan and press the   
     mixture evenly into the bottom and up the sides of the pan. Bake for   
     8 minutes. Remove from the oven and set aside.   
        
     Heat the oil or water in a small skillet over medium heat. Add the   
     onion and garlic and cook for 4 minutes. Add the mushrooms and cook,   
     stirring, until softened, about 3 minutes longer. Stir in the   
     artichokes and season to taste with salt & pepper. Cook, stirring,   
     until most of the liquid has evaporated, another minute or two.   
        
     In the same bowl you used for the quinoa mixture, combine the   
     vegetable mixture and the remaining bean mixture and mix well to   
     combine. Spread the mixture evenly onto the crust. Smooth the surface   
     and arrange the slices of tomato on top. Bake for 60 minutes. Let   
     cook for about 10 minutes before cutting.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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