You want the cauliflower mixture to be as thick as possible. The cauliflower won't move much in the blender without at least 1/2 cup of water, so we recommend trying that first. If it still won't budge, add 1/4 cup more until it starts to blend smoothly.
I made this ... it is delicious ... get all the ingredients ready first which cuts the prep time right down ... it looked a bit weird ... did not lift easily from the pan but it all got eaten with compliments ...
I made this for a pitch-in and we all loved it! I baked my shell according to its instructions but just cut the time down a bit, then baked the filled pie as the recipe directs. It was even good at room temp but waaaay better warm.
Hi Anonymous - Sure, fresh baby spinach works great! This recipe calls for 1 1/2 cups of frozen spinach, which has already been cooked. Since fresh spinach will reduce down quite a bit when cooked, we recommend steaming at least 4 handfuls of spinach in a pan, then adding it to the recipe in Step 5. Just make sure the final cooked/reduced amount is about 1 1/2 cups.
We read every comment and try to respond to direct questions within a week. If we take longer, it's probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Sometimes messages get lost in the spam filter, so feel free to drop us a line on our Facebook page. Thanks for the comments, and happy cooking! —The Vegan Stoner
17 comments:
When you blend the cauliflower, are you trying to blend it smooth? because I needed *one and a half* cups water to get it to blend.
Hi Anonymous-
You want the cauliflower mixture to be as thick as possible. The cauliflower won't move much in the blender without at least 1/2 cup of water, so we recommend trying that first. If it still won't budge, add 1/4 cup more until it starts to blend smoothly.
Thanks for your question-
TVS
Sounds good, I would stir in the nutritional yeast at step 6 to preserve more nutritional value. Thank you for inspiring my inner chef!
Oh what an amazing experience. Your recipe looks so fantastic, I’m completely envious.
I barely have words for this recipe, just weird guttural noises that indicate its perfection. Wow!
Is this sort of analogous to a quiche? Adoring the blog by the way, I intend on buying the book very soon.
Hi Anonymous,
Yes, you could say this is similar to a quiche. Let us know if you try it!
Thanks for the encouragement. We're working hard to finish the next book right now.
Talk soon,
TVS
I made this ... it is delicious ... get all the ingredients ready first which cuts the prep time right down ... it looked a bit weird ... did not lift easily from the pan but it all got eaten with compliments ...
I made this and it's delicious... though I would definitely advise blind-baking the crust. It came out kind of raw.
Does the filled pie shell bake at 420 degrees?
Hi "Unknown",
Yes, we baked the filled pie shell at 420°F in Step 7.
However, if you're being extra careful, make sure to read the cooking instructions on your pre-made pie crust package.
Let us know how it turns out, and happy cooking!
Thought I had frozen spinach. Not. Stores closed. Is it possible to use canned spinach.
Hi "Unknown",
We think canned spinach should work just fine. Just make sure to drain it first.
Let us know how it works out!
I made this for a pitch-in and we all loved it! I baked my shell according to its instructions but just cut the time down a bit, then baked the filled pie as the recipe directs. It was even good at room temp but waaaay better warm.
I make this on the regular. Thanks for this recipe
Can this recipe be made with fresh baby spinach -- if so how much? thanks!
Hi Anonymous - Sure, fresh baby spinach works great! This recipe calls for 1 1/2 cups of frozen spinach, which has already been cooked. Since fresh spinach will reduce down quite a bit when cooked, we recommend steaming at least 4 handfuls of spinach in a pan, then adding it to the recipe in Step 5. Just make sure the final cooked/reduced amount is about 1 1/2 cups.
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We read every comment and try to respond to direct questions within a week. If we take longer, it's probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Sometimes messages get lost in the spam filter, so feel free to drop us a line on our Facebook page. Thanks for the comments, and happy cooking! —The Vegan Stoner