A quick weekend trip to Paris filled with Ladureé macarons, lorraine quiches and baguette bread smeared with salty butter left me very inspired to make my own alkaline versions of these delicious French dishes.
Yes, I know…I will be the first to admit that none of those foods are alkaline! However, a big part of living alkaline is finding the right balance of acid-alkaline foods and not feeling deprived from foods you love. Because in the end, if you are using will power to stay alkaline, the chances of you finding yourself in the middle of the night stuffing yourself with all the worst acid foods you can find in your kitchen is very likely since will power can only take you so far (umm, I know this from personal experience…).
I went to Paris knowing that the chances of me finding alkaline dishes are low so I ate whatever I wanted in moderation. Remember the balance should be 60-80% alkaline and eating a few acid dishes is not the end of the world so don’t beat yourself up about it. Just remember that moderation is key and according to Anthony and Sage Robbins, who are both huge advocates of alkaline living, a little “zig zagging” keeps you satisfied and happy (see Anthony and Sage Robbins’ 3 health tips here).
Today’s recipe will be a French inspired vegetable tofu quiche that’s extremely light and tasty.
Spelt Crust Tofu Quiche
Preparation time: 20 minutes + 20 minutes in oven
Serves 4
- Olive Oil
- 1 leek chopped
- 2 zucchini chopped
- 1 red bell pepper
- 1 block of firm silken tofu
- ¼ cup of soymilk
- 2 tsp of cornstarch
- 1 packet of Spelt filo pasta
- Vegetable broth powder
- Salt and pepper to taste
1) Turn the oven on high (approx 200 Celsius degrees) and put in the red pepper whole and roast while you prepare the other ingredients. If you are lazy or short in time, you can always just chop up the red peppers finely and cook it with the zucchini.
2) While the pepper is roasting, chop up your leek and zucchini in small thin slices. Heat up the olive oil in a pan and sauté the leeks and zucchini until they become clear. Season with vegetable broth powder (normally I use vegetable broth but since the filling should not be too liquid, it’s best to use dry seasoning) and put aside.
3) In a mixing bowl, blend up the firm silken tofu with a hand blender. It is important to use the firm silken type as it gives a egg-custard texture to the quiche
4) Check the pepper in the oven. If the skin has blackened, take out and chill for a few minutes. Peel the skin off and get rid of the seeds. Chop up the pepper into small sizes like the zucchini.
5) Mix the leek and zucchini mixture, roasted peppers and tofu together in your bowl. This mixture is so tasty it can even be a dish on its own.
6) Add the soymilk and cornstarch to the mixture and your filling is ready! (go easy with the soymilk as you don't want the filling to be too liquid. if you feel it's too liquid, adjust by adding more cornstarch)
7) Pour the filling mixture into your crust and bake for 20 minute or until set. Let sit for 10 minutes and serve with a nice green salad!
