Foodie Friday: You Don't Need Eggs to Make Quiche

It's Foodie Friday! Foodie Friday is my weekly feature that gives you a window into my kitchen. I love to cook, I love to eat, I love to read cookbooks, and I love to inspire people to give vegan food a chance. Thus, Foodie Friday was whipped up and baked to perfection.

Because of Jason's surgery on Tuesday, I haven't made very many solid foods this week. I did, however, make a quiche on Monday as I promised last week.

Cheesy bacon and spinach quiche!
I started with my go-to pie crust recipe, using whole wheat flour instead of white. After doing some reading, I picked out this quiche recipe--all I had to add was a package of chopped up Lightlife Smart Bacon into the sauté pan with the onions and garlic. The bacon was Jason's idea, and I have to say, it was a great addition. I didn't know quite what to expect from an eggless quiche, but this was better than even I had imagined--rich, flavorful, and very filling. I had a couple of leftover pieces the next day, and spending the night in the refrigerator only improved the texture. This is the kind of thing that I would make to impress people.

Another element of my quiche was a project I started a week before I made it. I was watching an episode of Ten Dollar Dinners on Food Network a while ago, and the host mentioned that if you soak a green onion's roots in water, it will grow a new stalk. I love the idea of getting double for my money, so I tried it. This was the result after a week of soaking:

Success!
The only other chewing-required dinner I made this week was linguine with pesto-kissed tomato sauce from Vegan Planet:

Basil pesto (also from Vegan Planet) and the finished product.
This was my first attempt at making my own pesto. I wish I could say that the basil I used was from my own basil plant, but it wasn't. Since I repotted it, my basil plant has been pouting a little, so I could only use a few leaves off of it. Nevertheless, my pesto turned out to be delicious. Once I get myself a food processor that will be able to handle such things better than my blender does, I'll probably be making pesto all the time!

Since I didn't make much this week, I want to share the recipe for one of my favorite weekend breakfasts:

Black bean and corn tofu scramble

1 Tbsp. olive oil
1 yellow onion, chopped
1 heaping spoonful chopped garlic (use more or less according to your taste)
1 12 oz. package extra firm tofu, drained and patted (or pressed) dry, and cubed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can corn, drained
1 oz. jar black bean and corn salsa (try Newman's Own or Muir Glen Organic)

Heat olive oil in a large pan. Add onion and garlic and sauté over low heat until onion is just beginning to soften. Add tofu and sauté for another minute or so, stirring often. Add more olive oil to keep tofu from sticking, if necessary. Mix in black beans and corn. Stir in salsa and continue cooking over medium-low heat until mixture is heated through. Serve immediately.