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Quiche inspired by Attila Hildmann

August 28, 2014

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Lately, I’ve been baking vegan a lot. Cupcakes for the Kü-Ché, tarts, cakes and more cupcakes. I also started eating mostly vegan due to ethical reasons and also to try some recipes by Attila Hildmann, who sent me two of his cookbooks which have been translated into English recently.

Attila is a vegan cook and some kind of celebrity here in Germany.

To be honest, he occurred to me like some celebrity poser at first, posting work-out photos of himself very frequently, alternating with advertisements for his cookbooks, cooking tools or even vegetables of his own brand. But then I tried out his recipes and learned that he actually seems to be a very talented cook, although he certainly knows how to place his products and himself on the market and media.

And that’s what makes him so unique and successful as a vegan cookbook author. He manages to demonstrate to a large audience that vegan dishes can be both mouthwatering and simple, contrary to prejudices towards vegan cooking up until now, thereby making vegan nutrition a little more suitable for the mass.

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Recently, he sent me two of his newly available in English cookbooks, “Vegan for Fun” and “Vegan for Fit” to review them. While the latter is rather a diet program, including tips for workouts, both books include lots of recipes for delicious-looking dishes.

When flipping through the pages, I noticed a lot of “fast food” favorites like pizza, burgers, common pasta (meat sauce, carbonara), mushrooms in cream sauce – but all vegan recipes, without calling for overly fancy ingredients or any weird seeming cooking techniques (as my former experience with “veganized” recipes had been).

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Vegan for Fun is structured into chapters, starting with Attila’s philosophy – he approaches veganism not only as an ethical phenomenon (“Doctrines are out”) but also as a more healthy way of living, including sports and the wide range of super foods as ingredients for delicious meals.

Next, there is a small chapter on a few ingredients that might not be so familiar to everyone, like soy whipping cream or guar gum. Attila describes what they are, how to use them and where to buy them, and I think this can be really helpful to anyone who is new to vegan cooking.

And then, there are the recipes – hearty, yummy all-time favorites in vegan versions (“Really satisfying”), party food recipes (“Veggie party”), “Vegan to go” includes snacks and meals you can prepare ahead and eat for example at work for lunch, some low-calorie recipes (“Light and delicious”) and also a chapter on delicious desserts (“Sweet rewards”), my favorite 🙂 Each recipe is accompanied by beautiful pictures, some small background information (like nutritional values, recommendations for serving or information on the use of a special ingredient) and the ingredient measurements are listed in volumes (cups, tablespoons, teaspoons) as well as in metric units.

On the last pages, there are some more tips for grocery shopping, kitchen tools (which are not absolutely necessary in my opinion but certainly can be helpful) and sources for more information about vegan nutrition. All in all, the b00k is structured in a really interesting, informative way and the recipes are suitable for everyday cooking necessities.

It might be not such a big surprise that the first recipes I tried were baking recipes – which fortunately worked out pretty well. Attila’s Carrot cake for example was added to my favorite recipes immediately. But I also baked savory things, a hearty quiche to be precise. As I really liked the result, I thought I’d share my version of the recipe with you.

Vegetable Quiche || vegan
makes one 24 cm Quiche, adapted from Vegan for Fun by Attila Hildmann
Ingredients:

2 1/2 cups whole wheat flour
2 tsps baking powder
about 1 1/2 tsps salt
1 cup vegetable margarine (I used Alsan)
3 tsps. sugar
2 scallions
1 – 1 1/2  cups roughly chopped vegetables of your choice
(I used a handful of mushrooms, 1/3 red bell pepper and 4 stalks mangold)
3-4 tbsps. olive oil
1 cup soy yogurt
1 cup oat cream
4 tbsps corn starch
more salt
pepper
lots of nutmeg (preferably freshly ground)
  • Preheat oven to 350 degrees F/180 degrees C. Line a 24cm diameter quiche pan with baking paper or grease with vegetable margarine.
  • For the dough, combine flour, baking powder, 1 1/2 tsps. salt, margarine and sugar in a bowl. Add 70 mL (about 4 1/2 tbsps.) cold water and knead until combined.
  • Next, clean the scallions and cut into fine rings.
  • Heat the olive oil in a frying pan. When hot, add the scallions, then the chopped vegetables and cook for 3-4 minutes. Season with salt and pepper, then set aside.
  • In a medium size bowl, combine soy yogurt, oat cream and cornstarch. Season with salt, pepper and lots of nutmeg. Stir in the vegetables, taste, and if necessary, season again.
  • Roll out the dough, press into the quiche pan and form a border on the sides of the pan. Pour in the vegetable-yogurt-cream mixture and bake for 40 minutes.
  • Let cool a little before serving so that the filling can set and then enjoy!
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4 Comments leave one →
  1. Ema Jones permalink
    August 29, 2014 9:06 am

    Can I use cream cheese instead of oat cream?

    • August 29, 2014 9:10 am

      I never used cream cheese before, but I think it should work. Perhaps you could add some more liquid (like milk or cream or even just water) if the mixture gets too thick. It should be possible to pour the mixture into the pan 🙂
      oh and if you use normal cream cheese, it won’t be vegan anymore, if that matters to you 😉

  2. May 22, 2015 11:59 am

    Hmm maybe it be interesting recipe book to pick up

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