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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Monday, September 12, 2016

VEGETARIAN BREAKFAST

It's been some time since I've been in the kitchen cooking or making a vegetarian breakfast. In fact I've been on social media looking at what people are creating and it is intriguing. So I won't pretend to be the creator of this dish, but I'll share with you a vegetarian breakfast recipe from a source, OK?

First question some of you may ask is, can a vegetarian eat dairy and eggs? Yes, a vegetarian that is a Lacto-ovo vegetarian is one who consumes dairy products and eggs, these vegetarians are the most common. So this recipe will be for the Lacto-ovo vegetarian.

This recipe is a copyrighted one, from ALL RECIPES. I AM ONLY SHARING THIS RECIPE WITH MY FANS.

Eggless Tofu Quiche, from Cooking For Dummies
Serves 6, 288 Cal

Ingredients

1 (8 oz.) container tofu
1/3 cup 1 % milk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
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1 (10 oz.) package of frozen chopped spinach
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 unbaked 9 inch pie crust

Directions

Prep 15 min/Cook 30 min/Ready In 45 min

1. Preheat oven to 350 degrees F

2. In a blender, combine tofu and milk, process until smooth, adding more milk as necessary. Blend in salt and pepper.

3. In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.

4. Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.