Pistachio Rosemary Pesto with Power Greens

gluten-free, vegan option // yields ~3/4 cup

2 medium cloves garlic, peeled

1/2 cup roasted/salted pistachios

2 cups packed power greens*

1/4 cup grated parmesan cheese, see notes for vegan option

2 tablespoons chopped fresh rosemary

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

1/4 teaspoon salt

1/3 – 1/2 cup extra virgin olive oil

for the pesto:

Place the peeled garlic in a large food processor and turn on until garlic is chopped. Add in the pistachios and process until you have pebble-sized pieces.

Remove stem ends from the greens and measure out 2 packed cups [but not tightly packed] of greens then add in the parmesan, rosemary, lemon juice, pepper, and salt. Pulse until mixture is chopped and combined [refer to photo 2].

Slowly stream in the olive oil and pulse the mixture simultaneously until your desired consistency is met. I used 1/3 cup olive oil. Taste and add more salt + pepper if needed.

Store in a sealed jar for up to a week in the fridge and use as desired.

for the pasta:

4-6 servings of pasta, my favorite gluten-free pasta

6-8 large handfuls of power greens

chopped pistachios, sundried tomatoes, roasted garlic, salt/pepper

Cook pasta [4-6 servings worth] according to package directions and reserving 1/2 cup of the cooking water. Place back in the pot and add as much pesto as desired. Add in cooking water 1 tablespoon at a time to help spread the pesto, then stir. Add more water as needed. Stir in power greens and sun-dried tomatoes and let cook until greens are just wilted. Top each portion with chopped pistachios, roasted garlic, and salt + pepper.

notes: *The Power Greens mix is a combination of baby spinach, baby kale, and baby swiss chard. If using unsalted pistachios you’ll need to add more salt to the pesto. For a vegan version sub in 3 tablespoons of nutritional yeast and follow directions as stated. Add more olive oil if needed as nutritional yeast will thicken the pesto.

I think it was 2 years ago when I went a little stuffing crazy, trying to reinvent the classic in fun new ways. I’m all about bread stuffing. Maybe you call it dressing, but for whatever reason I grew up eating/saying stuffing. I’m not into the fancy stuffing concoctions with nuts, dried fruit, and the like. I really go for the simple flavors of onion, celery, carrot, sage, and thyme.

Tofu Stuffing Quiche | edibleperspective.com

I haven’t succeeded at a gluten-free and vegan traditional bread stuffing yet, so I thought I’d try using those same comforting flavors in a more unusual way.

Tofu Stuffing Quiche | edibleperspective.com

Maybe it sounds and looks a little too far out there for your Thanksgiving table. I’ll let you be the judge.

All I can tell you is that is tasted good. Real good.

Tofu Stuffing Quiche | edibleperspective.com

And it’s sure to satisfy your stuffing cravings in a whole new way.

Tofu Stuffing Quiche | edibleperspective.com

Instead of bread cubes we have a thick, herb-infused crust. Instead of an egg stuffing mixture that is typically mixed with the bread cubes we have a tofu stuffing mixture spread into the crust.

Tofu Stuffing Quiche | edibleperspective.com

Then it’s baked to a golden brown [and bright yellow – oops, too much turmeric!] perfection and ready to eat.

Main dish, side dish, breakfast, brunch, dinner. It doesn’t really matter.

Tofu Stuffing Quiche | edibleperspective.com

While mixing the tofu I added a bit of turmeric to help give it a slightly yellow tint instead of the normal off-white tofu color. I added a little bit then a little more and it didn’t change the color much. However, once it baked it basically turned neon yellow from 1/2 teaspoon. I even had to turn down the yellow saturation in the photos a bit or else you would have been blinded. So, you will see that the recipe calls for less 1/8-1/4 teaspoon turmeric, and it’s definitely optional. HA.

Tofu Stuffing Quiche | edibleperspective.com

Print this!

adapted from: the Sprouted Kitchen cookbook and my roasted tomato quiche

Tofu Stuffing Quiche

gluten-free, vegan // yields 3-4 entrée portions

for the crust:

1 cup ground gluten-free rolled oats, ground nearly to flour consistency
3/4 cup almond meal
1/3 cup gluten-free rolled oats
1 1/4 teaspoons finely chopped sage
1/2 teaspoon chopped thyme
1/2 teaspoon salt + pepper
3 tablespoons unrefined coconut oil, softened
2 tablespoons tahini, or natural almond butter
1-3 tablespoons ice cold water

for the quiche:

1 cup sliced leeks, rinsed well
2/3 cup chopped celery, halve the stalk then chop
1/3 cup chopped carrot, halve the carrot then chop
2 teaspoons finely chopped sage
1 1/2 teaspoons minced garlic
3/4 teaspoon chopped thyme
1/2 teaspoon salt + pepper
1, 14oz block firm tofu, drained and patted dry
2 tablespoons olive oil
1/8-1/4 teaspoon turmeric, optional for color
3 cups baby spinach, chopped

Crust directions: Preheat your oven to 400* F and grease a 9-inch pie pan. Mix the ground oats, almond meal, rolled oats, sage, thyme, salt, and pepper in a bowl. Add in the coconut oil, tahini, and 1 tablespoon of ice cold water. Mix thoroughly with both hands until the mixture starts to hold together when squeezed [photo 1]. Add 1-2 tablespoons more water if needed to help hold together.

Press the mixture firmly into the pan starting at the center and work your way out, pushing the dough about 1-inch up the side of the pan. Firmly pack the dough all the way around the sides and on the top edge [photos 2+3]. Bake for 10-12 minutes until just starting to brown. Let cool.

Quiche directions: Turn your oven down to 375* F. Lightly oil a sauté pan and place over medium heat. Once hot add the leeks and 1/4 teaspoon salt + pepper and stir frequently for about 2 minutes. Add in the celery and carrot and stir frequently for another 6-8 minutes until just starting to soften. Stir in the sage, garlic, and thyme and let cook for 1 more minute. Remove from heat.

Place tofu, olive oil, 1/4 teaspoon salt and pepper, and turmeric [if using] into your food processor. Turn on and process until smooth, scraping the sides of the bowl as needed. Empty into a mixing bowl and stir in the leek mixture. Stir in the spinach and then scoop the mixture into the crust. Gently and evenly spread the mixture to the edges. Place in the oven uncovered for 32-38 minutes, until the tofu feels set and the crust is golden brown. Let cool 10-15 minutes then slice with a sharp knife and remove each slice with a thin spatula.

notes: The first slice is the hardest to get out and the top of the crust is a bit crumbly. You could also make these in individual sized baking dishes or in tart pans. Be sure your tahini [or almond butter] is well mixed and not oily on top before adding it to the crust.

Tofu Stuffing Quiche | edibleperspective.com

The Thanksgiving and fall-themed recipes live on! Although, I’m thinking we need some dessert around here…Yeah, pretty sure.

Ashley