Banana Pumpkin Quiche
October 12, 2007 at 1:08 pm | In recipe |
serves 6-8
3 ripe medium bananas
1 1/2 cups canned pure pumpkin
12oz firm silken tofu, drained
1 heaping t cinnamon
1/2 t nutmeg
1/2 t ginger powder
6 t agave nectar
1/4 cup dried currants
1/4 cup shredded coconut
1/4 cup chickpea flour
1/4 cup oat flour
pinch sea salt
2 T rum
1 t pure vanilla extract
1 1/2 t egg replacer powder or cornstarch
sugar in the raw, to sprinkle the top of the quiche
vegan margarine, to coat the 9 inch round cake pan
preheat oven to 350F. prepare cake pan with margarine.
in your food processor, blend together bananas and tofu until smooth.
in a large bowl, combine banana/tofu mixture with the rest of ingredients, stirring well.
pour batter into prepared cake pan.
bake for 45 minutes or until set and toothpick comes out clean.
let cool in cake pan. place in fridge for at least a couple of hours and serve.
suggestions:
- serve with a generous amount of vegan whipped topping.
- serve warm instead, although it might be a bit more crumbly.
- chop and throw in some of your favorite nuts.
- use raisins or cranberries instead of currants, but let them soak in hot water for about 10 minutes to plump them up.
- use whichever flour you prefer: can be made gluten-free too.
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**staring at the quiche recipe and photograph, with jaw dropped, mesmerized by how marvelous it looks/sounds - especially since it involves bananas and pumpkin and currants!!**
Comment by VeggieGirl — October 12, 2007 #
Mmmmmmmmmmm… I think I just found my Thanksgiving dessert!! Thanks!!
Comment by jessica~ — October 12, 2007 #
Oh Celine, wow wow wow, this is a masterpiece! Bravo for you! What wonderful combinations, and a super photo…once again you’ve outdone yourself!
Comment by Chris — October 12, 2007 #
Ummm, how awesome does this sound/look? So many recipes, so little time.
Comment by Jody — October 12, 2007 #
You are so creative, Celine! This looks really wonderful and I’m going to have to give it a try! :)
Comment by Cassie Young — October 12, 2007 #
Oh my goodness!! I love this–I never thought of a sweet quiche! In my mind, quiches are always savory for some reason. But why not sweet?! I cannot WAIT to try this!
Courtney
Comment by Courtney — October 12, 2007 #
looks awesome !! very creative!!
Comment by johanna3 — October 13, 2007 #
This looks amaaaaaazing! Another one of your recipes I can’t wait to try.
Comment by atxvegn — October 13, 2007 #
a sweet quiche?
i love punkin and banana so it sounds and looks really good,but i’ve never heard of a sweet quiche before.
Comment by evan — October 13, 2007 #
just one word: AWESOME.
Comment by bazu — October 13, 2007 #
Oh my! Coconut, ginger, rum - each ingredient is more tasty than the last. Very original!
Comment by Rural Vegan — October 13, 2007 #
I hate everyone who has easy access to pumpkin. I know you people can buy it canned, we can’t! And pumpkin is incredibly expensive here. We rarely eat pumpkin so it’s mostly sold around this time and pretty much only for decoration. The quiche sounds great, but I want to slap everyone who has pumpkin when I clearly do not! It’s the same with Isa’s pumpkin brownie recipe, i want it, but it’s not for me : (
Comment by Emmie — October 14, 2007 #
WOW, that looks great!
Comment by melisser — October 14, 2007 #
that looks so silky!
Comment by Lori- pleasantly plump vegan — October 15, 2007 #
[...] banana pumpkin quiche orange cardamom low fat cupcakes + orange frosting too much chocolate for you, cupcake pumpkin [...]
Pingback by recipe index « have cake, will travel! — October 21, 2007 #
[...] dessert I finally made Celine’s Banana Pumpkin Quiche, topped with a little bit of whipped maple tofu. I stole Celine’s photo for this because [...]
Pingback by Rural Vegan» Blog Archive » Back to real food! — December 6, 2007 #
[...] Lemon Rolls with Rosewater Filling Banana Rolls with Coconut Pecan Filling Peanut Butter Granola Banana Pumpkin Quiche Almond Granola Blackberry Crumble With Almond Cream Muffins and Tea [...]
Pingback by Recipe Index « have cake, will travel! — March 4, 2008 #
I’m just about to make this for my mom right now :) I’ll post photos to the vegan foodblog a bit later tonight…
Comment by TillyLapinVegan — April 14, 2008 #