I was flipping through the most recent issue of Vegetarian Times, and seen a tasty looking recipe for Crispy Quinoa Cakes. I decided to make them, however realized just before I was about to start cooking, that I didn't have quinoa or sweet potatoes. Or tahini. Nor did I want to add egg or feta cheese.... so the recipe evolved to fit the ingredients I DID have on hand and to become vegan. I figured while I was on a roll changing things anyway, I'd change them from "cakes" to crust-less quiche(s) by baking them in mini muffin tins.
Make sure to use cous cous made from brown rice if you are allergic to gluten, as regular cous cous is a grain and contains gluten! The brand of roasted brown rice cous cous I use is manufactured by Lundberg Family Farms.
Crust-less Mini Cous Cous Quiche Recipe
Makes 24 mini quiche
1 1/2 tsp vegan egg replacer, mixed with 2 tbsp warm water <*may substitute 1 egg if not following a vegan diet>
2 tbsp brown rice flour <*may substitute all purpose flour if not following a gluten free diet>
1 1/2 tbsp all natural peanut butter <*may substitute tahini or alternate nut butter if allergic to peanuts>
2 tsp red wine vinegar
2 cups roasted brown rice cous cous, cooked (made by Lundberg, www.lundberg.com ) <*may use regular cous cous if not following a gluten free diet>
2/3 cup grated carrot
2/3 of 300g pkg frozen spinach, thawed and squeezed dry
1/3 cup chopped sun dried tomatoes
2 tbsp finely diced onion
1 tbsp minced garlic
2 tbsp chopped fresh cilantro
1 tsp salt
~Red Pepper Hummus
1 large red pepper, cut in half lengthwise
1 can organic chickpeas, drained and rinsed
2 cloves garlic
3 tbsp vegan mayonnaise <*may substitute regular mayo if not following a vegan diet>
2 tbsp red wine vinegar
4-5 tbsp water (adjust as needed for blender)
salt and pepper to taste
Preheat oven to 400 F. Once oven has reached temperature, place red pepper halves on middle oven rack for 15 minutes to bake. While the red pepper is baking, prepare the first set of ingredients by stirring together in large bowl until thoroughly combined; then set aside. Once red pepper has finished baking, carefully remove it from the oven and place on cooling rack or cutting board to cool. Next, use coconut or olive oil to grease unlined mini muffin tins. Using a spoon, fill the muffin tins and pack until tins are level and full. Place in oven and bake for 25 minutes. While the cous cous is baking, dice up the cooled red pepper. In a blender, combine the pepper and remaining ingredients for the Red Pepper Hummus. Blend on high until chickpeas are mashed and blended with other ingredients. Remove the cous cous quiche(s) from the oven and flip tin upside down onto cooling rack. Serve immediately with Red Pepper Hummus.
