Quiche Florentine

Veggies

• ▢ 1 cup mushrooms, diced (any variety / 70 g)
• ▢ ½ cup yellow onion, diced (80 g)
• ▢ 3 tablespoons green onion, thinly sliced (20 g)
• ▢ 2 teaspoons garlic, minced (6 g)
• ▢ 2 cups baby spinach, chopped (60 g)
• ▢ 2 cups baby kale, chopped (95 g)
• ▢ 1 cup bell pepper, diced (any color / 150 g)

Spices

• ▢ 1 teaspoon smoked paprika
• ▢ ¾ teaspoon black salt (AKA kala namak or bire noon, not Hawaiian Black Salt)
• ▢ ½ teaspoon dried thyme, crushed
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon dried rosemary, crushed
• ▢ ¼ teaspoon turmeric
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon mustard powder
• ▢ ⅛ teaspoon dried red chili flakes
• ▢ ⅛ teaspoon black pepper (about 5 turns)
• ▢ ⅛ teaspoon white pepper

Everything Else

• ▢ 1¼ cups garbanzo bean flour (AKA chickpea flour / 115 g)
• ▢ 1 cup water (250 ml)
• ▢ ¼ cup unsweetened applesauce (65 ml)
• ▢ 2 tablespoons nutritional yeast (10 g)
• ▢ 2 teaspoons tapioca flour
• ▢ 1 teaspoon dijon mustard
• ▢ ½ teaspoon baking powder
• ▢ 1 medium Roma tomato thinly sliced

Nut-free Cheesy Sauce

Dry Ingredients

• ▢ 2⅔ tablespoons uncooked rolled oats (not instant / 15 g)
• ▢ 1⅔ tablespoons sunflower seeds (raw & shelled / 15 g)
• ▢ 1⅔ tablespoons nutritional yeast (9 g)
• ▢ 1⅔ tablespoons tapioca flour (10 g)
• ▢ ¾ teaspoon onion powder
• ▢ ¾ teaspoon garlic powder
• ▢ ¼ teaspoon salt
• ▢ 1 pinch mustard powder
• ▢ 1 pinch white pepper
• ▢ 1 pinch ground nutmeg

Wet Ingredients

• ▢ 1 cup water (250 ml)
• ▢ 1⅔ tablespoons hemp seeds (raw & shelled, AKA hemp hearts / 20 g)
• ▢ 1⅓ tablespoons unsweetened non-dairy milk (20 ml)
• ▢ 1 tablespoon white or yellow miso (10 g)
• ▢ 2 teaspoons lemon juice (10 ml)
• ▢ 2 teaspoons apple cider vinegar (10 ml)
• ▢ 1 teaspoon tahini (5 g)
• ▢ ¼ teaspoon dijon mustard