Vegan Quiche

Ingredients
1 vegan pie crust

3 leeks, light green and white parts finely chopped

2 c. mushrooms

2 tbsp. vegan butter

2 cloves garlic, minced

1-14 oz. package extra firm tofu, drained

1/2 c. raw cashews

1/2 tsp. nutmeg

1/4 c. nutritional yeast

1/2 tsp. garlic powder

1/2 tsp. kala namak (black salt)

1/2 cup water

Salt and pepper, to taste

Directions

Preheat oven to 350 degrees. Saute leeks and mushrooms in butter with some salt and black pepper until the leeks become soft and tender, but do not brown. 

Place all other ingredients into Vitamix and blend until very smooth and airy. Season with salt and pepper, as needed. 

Add the tofu custard to the leeks and mix well. Pour the filling into the pie crust and bake for 45 minutes, or until filling is set. It should not jiggle. Cool for 20 minutes before serving. 

Asparagus Soup with Poached Eggs

Ingredients
2 tbsp. olive oil
1 large leek, well cleaned and sliced
Salt and pepper, to taste
1 bunch asparagus, trimmed and chopped
1 tsp. paprika
3 c. vegetable stock
1 c. spinach

6 to 12 eggs


Directions
Heat oil, add leek, salt and pepper and cook 10 minutes. Add garlic, paprika, asparagus, spinach, stock and cook until tender. Purée soup. Gently poach one or 2 eggs per person (about 4 minutes each). Season eggs with paprika, salt and pepper. Ladle soup into bowls and slide eggs on top. Garnish with parsley and chives. Serves 6. 

Bagels With Leeks & Gruyere

Ingredients
2 fresh bagels
2 leeks
2 tbsp. butter
1 c. Gruyere cheese, grated
2 scallions, finely chopped
1 tbsp. fresh parsley, chopped
salt & pepper, freshly ground

Directions
Preheat the broiler on a medium-high setting. Lay the bagels, bottom side up on a piece of cooking foil. Toast until lightly browned. Repeat on the other side, then set aside, keeping warm.

Trim the leeks, discarding the green ends, and split down the middle, leaving the root in tact. Wash well to remove grit and slice finely. Discard the root.

Melt the butter over low heat in a large saute pan; add the leeks. Cook, stirring constantly until the leeks are soft and slightly browned, about five minutes. Let cool.

Preheat the broiler. Mix the cooled leeks, grated cheese, scallions, parsley, and salt & pepper (to taste) together. Spread the cheese mixture over the top of each bagel and place under the broiler until bubbling and golden brown. Serve at once.