Winter in the Grocery Aisles
Musings About 90-Year-Old Receipts
After living in Alaska for a few years, I have learned to settle for kale or cabbage instead of baby spinach. I have stopped plotting my weeks’ meals precisely an...
Canned asparagus strives to recall the springy snap of the stalks of this herbaceous perennial. Most often, though, it fails, tasting mushy and bland without the same spunk and freshness. But, if you find yourself longing for asparagus midwinter in Alaska, the canned version might be your only option. Mixed into an eggless ‘quiche,’ canned asparagus does not pretend to be fresh, but rather adds texture to this flavorful, protein-rich main. Fresh asparagus can of course be substituted in this recipe (no need to cook first), and other canned vegetables like peas or artichoke hearts also work well.
Ingredients
- 1 cup garbanzo bean flour
- A pinch Kala namak, or black salt (optional)
- ½ tsp salt
- 1 TBS nutritional yeast
- 1 tsp baking powder
- ½ tsp dried herb like basil or oregano
- 1 cup plain kefir (or, 1/3 cup plain yogurt mixed with 1 cup water)
- ½ cup water or stock
- 1 can of asparagus tips, drained and rinsed
- ½ cup finely chopped white and light green parts of leek
Preparation
Makes 2 4-inch eggless quiches
1. Preheat oven to 350F. Grease two four-inch spring form pans and line with parchment.
2. Whisk together flour, salts, nutritional yeast, baking powder, herbs. In a separate bowl, mix kefir and water. Add wet to dry and mix well (an immersion blender works well for this). Batter will be thick.
3. Fold in vegetables to the batter.
4. Bake for 45 minutes, or until nicely browned and springy to the touch. Unmold and serve
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