Ingredients

Crust
• 1/2 cup oats
• 3 Tbsp sesame seeds
• 1 cup whole wheat or spelt flour
• 1/2 teaspoon baking powder
• 1/4 tsp cumin powder
• 1/4 tsp ground black pepper
• 3/4 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 tsp dried oregano
• 1/3 cup non-dairy milk of choice (unsweetened of course)
• 1/3 cup olive oil
Filling
• 3 Tbsp oil
• 1 onion chopped
• 1 bunch Swiss Chard (Mangold) cleaned, de-stemmed and chopped
• 12 basil leaves, chopped (optional)
• 3 cloves of garlic, minced
• 1 tsp red chili flakes
• 300g tofu
• juice of one lemon
• 1 tsp salt
• 1 1/2 cup cooked corn kernels

Instructions

Crust
1. In a skillet, lightly toast the oats and sesame seeds over medium heat until they are just becoming golden and fragrant.
2. Place the oats and sesame seeds in a food processor and grind until almost fine.
3. Add in remaining dry ingredients and pulse until combined.
4. Add in non-dairy milk and oil and pulse until mixture begins to stick together and is all combined.
5. Pat the mixture into a greased pie dish with a removable bottom (I used a 9"springform pan).
6. With a piece of plastic wrap, pat the crust firmly into an even layer and about 1"up the sides.
7. Lightly cover the pan with a kitchen towel and refrigerate until the filling is ready.
Filling
8. Preheat the oven to 190C.
9. In the same skillet you toasted the oats, heat the oil and saute the onions until soft.
10. Add the chard, basil, garlic and red chili flakes and saute until all is soft and cooked.
11. Place the tofu in the food processor with the lemon juice and salt and process until smooth. (adding soy milk if needed to make a custard-textured mixture).
12. Stir in the cooked veggies and the corn kernels and mix well.
13. Taste for seasonings and adjust as desired.
14. Remove crust from fridge and spread filling inside crust firmly, flattening the top.
15. Sprinkle with paprika if desired.
16. Bake for 45-50 minutes until firm.
17. Let the quiche rest for at least 10 minutes and up to one day in pan before slicing. (I baked mine one day before serving and it re-heated and sliced perfectly).

Ingredients

For the vegetable layers:
• 2 large eggplants
• 6 large and long baking potatoes
• olive oil or cooking spray to brush on the vegetables
For the sauce:
• 1 Tbsp oil olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/3 cup water
• 2, 800g (15 oz.) cans crushed tomatoes, with juice
• 2 teaspoons oregano
• 1/4 teaspoon ground cinnamon
• salt to taste
Tofu-Cashew Cream:
• 300 g tofu
• 1/2 cup raw cashews
• 3 Tablespoons lemon juice
• 1 teaspoon arrowroot powder (corn starch would probably work here too)
• 1 clove garlic
• pinch nutmeg
• 1 1/4 teaspoon salt or to taste
• pepper to taste
• 1/2 cup breadcrumbs

Instructions

1. Peel the eggplants and cut lengthwise, about 1/4 inch thick.
2. Salt both sides and place in a colander to drain for 30 minutes.
3. In the meantime, preheat the oven to 200C.
4. Lightly oil or spray 2 baking sheets.
5. Peel potatoes and place in a bowl of cold water to keep from discoloring while you slice them into slices 1/4 inch thick.
6. Dry potato slices and lay in prepared pan.
7. Spray or brush potato with oil and place in oven.
8. Roast potatoes for 25 minutes or until just barely beginning to brown. (They won't be entirely cooked through but not super hard either).
9. Rinse the eggplant and dry.
10. Remove potatoes to a plate and layer the eggplant on the same baking sheets.
11. Lightly coat eggplant with oil and bake for 15 minutes or until tender.
12. Remove from oven and let cool.
13. While vegetables are cooking prepare the tomato sauce.
14. Add 1 Tbsp olive oil and minced garlic to a large heavy bottom sauce pot.
15. Bring to medium heat and let garlic sizzle for about 30 seconds, then add onions and cook until soft and translucent, 3 to 4 minutes.
16. Add water and simmer until slightly reduced, another 3 minutes.
17. Add crushed tomatoes, oregano, and ground cinnamon.
18. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. Sauce should reduce slightly. Turn off the heat and adjust salt.
Make the cashew cream:
19. In a food processor blend together cashews and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.
20. Add tofu, garlic, arrowroot, nutmeg, salt and white pepper. Blend until creamy and smooth.
Assembly:
21. Lightly oil a 9 x 13 pan.
22. Spread 1/4 cup of sauce in the pan.
23. Then add a layer of the eggplant and then a layer of potatoes.
24. Dot the surface of the potatoes with some of the cashew cream.
25. Sprinkle with bread crumbs.
26. Add the next layer of sauce, followed by a layer of eggplant, potato, cream, and breadcrumbs.
27. Repeat 1-2 more layers until your vegetables are used up.
28. Spread the remaining cream over the surface of the entire dish and give one final sprinkling of breadcrumbs.
29. Bake for 35 to 40 minutes, until top is lightly browned and a few cracks have formed in the topping. Allow to cool 10 minutes before slicing and serving.