Today I made this recipe and OMG I'm obsessed ! For the crust I didn't have tahini so I used peanut butter, for almond flour I grounded some dry roasted unsalted almonds. For the filling I didn't have white miso so I just added about 30g of ground cashews instead, it is such a delight , so satisfying and delicious. Thank You so much Jill ❤ I made so many of your recipes this year and none ever turned out bad or not right, all delicious and perfect . sending you and the whole food plant based cooking show crew so much love and support 🤍
I love leek & potato soup. I can't wait to try another of Jill's whole food plant based yummy creations. Tomorrow is my two year animal product free anniversary. Thank you for helping me achieve that goal. 🥰
Have you tried to get your show on PBS??? That would make a great series. You would be the next Julia Child of the Plant Based Cooking World. Just a thought.
I think I’ll try this as a casserole, skip the crust and maybe increase the variety of veggies while maintaining the correct measurements/ratio. Looks delicious
You'll have to re-post after you try it without the crust - I'd be interested in knowing how it turns out. I love Quiche, but it's been like forever since I've had any. Let us know when you modify and post how it turned out. Thanks!
I made this to have over Christmas. It is AMAZING hot, and totally delicious to have cold too. Even my meat eating husband had some today and loved it. Fab recipe 🙂
Hi Jill, so just made this.... truly outstanding... I guess I could mix up the fillings in future too, Broccoli etc... superb!! (just tasted a slice!!) Made it for my wife's packed lunches!! I did use my trusty rubber spatula though... lol... My "dough" was a little wetter also... which made it a squoosh to roll out.. but it did take 5 mins longer to bake to required consistency... but all good! THANKS!
This sounds delicious my only problem will be,I will end up eating it all.I am the only one on a plant based diet oh by the way yesterday I did the classic meatloaf ate half and froze the other half it was delicious 🤩 thanks once again.
Jill... I found the recipe where you used chickpeas for the sauce!!! It was the "creamy vegan cauliflower casserole". !!! I'm going to use that sauce recipe for the leek & potato casserole.... To replace the tofu.... See you did make a sauce with chickpeas... God Bless!
This looks so yummy! Sure am wishing there were leeks in my house right now, given that all the other ingredients are currently present for trying this. I have to confess, my OCD brain is working overdrive on wishing you had a spatula that would get all the yummy goodness out of your blenders and jars. Can I just come over and lick all your bowls? I am kidding, of course, but it does look that good, and when I make this myself there will be no shame in my game getting every last tasty morsel out of the blender...lol! Thanks for another great recipe!
This looks like it would be a great tasty option for dinner and for leftovers. I’d be inclined to bake it in the pie pan without the crust- kind of like a quiche I guess. It looks like it would firm up quite well.
@@daggettbeaver242 Not all quiches. There is a fat free vegan spinach and artichoke frittata that is like a quiche and doesn’t have a crust. I make it every now and then. The “filling” sets up firm and doesn’t need one.
HI Jill, I printed out the recipe and for the crust it is mentioned 1 c. of oats flour instead of 1 1/2 c. mentioned in your video and for the sauce recipe the 1/2 of turmeric is not written down. Thanks for this recipe from Montreal!
With all the relentless scary news in the world, when I've just had enough of it, I tune in to your lovely cooking show with the easy music and instantly, I feel all is well again ❤️💐
This looks amazing! Once again, another dish that looks like it could benefit from some mushrooms :D I also wonder if instead of using tofu as the binder, you may be able to use chickpea flour + water, since that's usually a pretty good egg substitute 🤔
@Jill - Even after I posted the question, I started wondering if sunflower seed flour was available. It is. But I find that sunflower seeds have a particular flavor so that made me wonder if pumpkin seed flour was available. It is. I think that's worth a try !!!
@@wholefoodplantbasedcookingshow Thanks so much for the reply. I was thinking that. I didn't know if it would mess up the consistency. Excited to try this.
Hi. Thank you for showing the entire process of the crust making because when it is edited shorter, sometimes we don’t know how long it takes. I also was wondering if you can sub almond meal for normal wheat flour ? Thank you.
Good combo of ingredients ! Surprised that you didn't use a rubber spatula to remove liquid ingredients out from bullet? I don't own a bullet, but will use a regular Oster blender. Will that work? 🤠
"French Girls Don't Get Fat" (book and video etc) has you cut the leeks part way down from the green tops and soak for a while in cold water. this helps the sand - most of it - fall/wash out. 😃
Is the purpose of the flax seed meal to bind only? Flax allergies so wondering if using some Bob's Red Mill Egg Replacer would serve the same purpose? Or any other suggestions?
Jill, Instead of Using Tofu for the sauce, can i use a can of chickpeas rinsed& drained instead?? I just hate tofu & don't like it even in sauces... I could swear i used one of your recipes a while back for a sauce that used a can of chickpeas or pinto beans ... Do you remember which recipe it was?? Anyways, just need 2 know b4 i make it if i can replace the tofu with a can of chickpeas drained & rinsed..???
Looks delicious. I noticed your recipe for the crust uses tahini. Is that what's used instead of vegan butter or oil? I've always wondered how I was going to make a pie crust without vegan butter.
Today I made this recipe and OMG I'm obsessed ! For the crust I didn't have tahini so I used peanut butter, for almond flour I grounded some dry roasted unsalted almonds. For the filling I didn't have white miso so I just added about 30g of ground cashews instead, it is such a delight , so satisfying and delicious. Thank You so much Jill ❤ I made so many of your recipes this year and none ever turned out bad or not right, all delicious and perfect . sending you and the whole food plant based cooking show crew so much love and support 🤍
I love leek & potato soup. I can't wait to try another of Jill's whole food plant based yummy creations. Tomorrow is my two year animal product free anniversary. Thank you for helping me achieve that goal. 🥰
Congratulations Angela! Two years is an awesome milestone. 😀
Good job!
Have you tried to get your show on PBS??? That would make a great series. You would be the next Julia Child of the Plant Based Cooking World. Just a thought.
I think I’ll try this as a casserole, skip the crust and maybe increase the variety of veggies while maintaining the correct measurements/ratio. Looks delicious
im with you i never use a crust when making any quiche myself
You'll have to re-post after you try it without the crust - I'd be interested in knowing how it turns out. I love Quiche, but it's been like forever since I've had any. Let us know when you modify and post how it turned out. Thanks!
Jill has a crustless garden veggie quiche😁
This looks so good! Makes me want to add spinach to the pie filling. Or maybe just serve some wilted greens on the side. 🤔
I made this to have over Christmas. It is AMAZING hot, and totally delicious to have cold too. Even my meat eating husband had some today and loved it. Fab recipe 🙂
Another yummy 😋 recipe from Jill and I love 😍 potatoes & leeks. Love 🥰 the video and love 💕 Jill.
Beautiful 🥰 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Hi Jill, so just made this.... truly outstanding... I guess I could mix up the fillings in future too, Broccoli etc... superb!! (just tasted a slice!!) Made it for my wife's packed lunches!! I did use my trusty rubber spatula though... lol... My "dough" was a little wetter also... which made it a squoosh to roll out.. but it did take 5 mins longer to bake to required consistency... but all good! THANKS!
I made this dish today and it is SO delicious!!!! Thanks for another great recipe.
This sounds delicious my only problem will be,I will end up eating it all.I am the only one on a plant based diet oh by the way yesterday I did the classic meatloaf ate half and froze the other half it was delicious 🤩 thanks once again.
Jill... I found the recipe where you used chickpeas for the sauce!!!
It was the "creamy vegan cauliflower casserole". !!!
I'm going to use that sauce recipe for the leek & potato casserole.... To replace the tofu....
See you did make a sauce with chickpeas...
God Bless!
I am making this today. I have everything to make it. Looks amazing!
Need to use a rubber spatula.. get all the goodies out of the container , Thank You ..Love all your wonderful recipes.. God Bless👍♥️👏👏
I cannot wait to try this! It reminds me of pasties from England! Yummy leeks !!!
Looks good and delicious! Super healthy recipe...
This looks so yummy! Sure am wishing there were leeks in my house right now, given that all the other ingredients are currently present for trying this. I have to confess, my OCD brain is working overdrive on wishing you had a spatula that would get all the yummy goodness out of your blenders and jars. Can I just come over and lick all your bowls? I am kidding, of course, but it does look that good, and when I make this myself there will be no shame in my game getting every last tasty morsel out of the blender...lol! Thanks for another great recipe!
This looks delicious! I will give it a try. Thank you 😊
The filling looked like potato salad before it was cooked.. Looks delicious!
My thoughts exactly!
Fantastic I've got everything I need in my pantry.
This is great, but I have someone who is allergic to nuts. Think I will try it without crust and see where it takes me. Thank you so much
This is a great recipe Jill thank you!!!✝️❤️❤️🙏🙏
Definitely going to try this, looks amazing 😋😋😋
This looks like it would be a great tasty option for dinner and for leftovers. I’d be inclined to bake it in the pie pan without the crust- kind of like a quiche I guess. It looks like it would firm up quite well.
@@daggettbeaver242 Not all quiches. There is a fat free vegan spinach and artichoke frittata that is like a quiche and doesn’t have a crust. I make it every now and then. The “filling” sets up firm and doesn’t need one.
Quiche can be made with a crust.
Fantastic recipe!!
That looks so good
Looks so delicious 😋
Haha. I thought same thing about a rubber spatula.
HI Jill, I printed out the recipe and for the crust it is mentioned 1 c. of oats flour instead of 1 1/2 c. mentioned in your video and for the sauce recipe the 1/2 of turmeric is not written down. Thanks for this recipe from Montreal!
Wow Looks Super Yummy Thanks for Sharing Dear Friend 😊 Stay Connected Will Defenitly Try Thanks Friend For Sharing 👌
With all the relentless scary news in the world, when I've just had enough of it, I tune in to your lovely cooking show with the easy music and instantly, I feel all is well again ❤️💐
😊😊😊That is sweet. Thank you
Making this tonight!
Question!!! When is your recipe DVD coming out? ... if that's not on the planning board, you sure need to consider one. ❤
This looks amazing! Once again, another dish that looks like it could benefit from some mushrooms :D I also wonder if instead of using tofu as the binder, you may be able to use chickpea flour + water, since that's usually a pretty good egg substitute 🤔
I think that would work
perfect
This looks soo good, but I'm skeptical on the crust because I usually have difficulty when making pie or quiche crusts
Jill, for someone who can't have nuts, what ingredient would you suggest to replace the almond flour in the pie crust ???
Sorry Carol, I have tried many different combinations of flours but nothing worked for me.
@Jill - Even after I posted the question, I started wondering if sunflower seed flour was available. It is. But I find that sunflower seeds have a particular flavor so that made me wonder if pumpkin seed flour was available. It is. I think that's worth a try !!!
This looks wonderful! Any thoughts for subbing the nutritional yeast?
You can leave it out and maybe use a little more miso
@@wholefoodplantbasedcookingshow Thanks so much for the reply. I was thinking that. I didn't know if it would mess up the consistency. Excited to try this.
Hi. Thank you for showing the entire process of the crust making because when it is edited shorter, sometimes we don’t know how long it takes. I also was wondering if you can sub almond meal for normal wheat flour ? Thank you.
Haven’t tried any substitutes for the crust ingredients, sorry
AP flour should be easier to work with, you should be able to find a crust recipe and check the ratios for comparison
@@lenisemicolon Sorry, what is AP flour please ?
@@dovaillancourt it's all purpose flour 😉🌱🌍💚
Wow Really Great👍🔔
Good combo of ingredients ! Surprised that you didn't use a rubber spatula to remove liquid ingredients out from bullet? I don't own a bullet, but will use a regular Oster blender. Will that work? 🤠
Yes, a regular blender should do fine.
This is also on the fit and delicious app.
"French Girls Don't Get Fat" (book and video etc) has you cut the leeks part way down from the green tops and soak for a while in cold water. this helps the sand - most of it - fall/wash out. 😃
I cannot use tofu. Any thoughts about using water+chickpea flour? Thanks!
Not sure but I think it would work
Hi, Jill. Its dry. Why didnt u add some water?
Problems finding Leeks. Would Onions work? What would the taste difference be? How much Onion would I use? Thank You.
Yes, onions would work. It will just be a stronger flavor. Leeks are a pretty delicate onion flavor. Maybe just use a little bit less
What is that beautiful pan that you cooked the potatoes & leeks in?
A 9 inch pyrex pie plate
I cant use tofu. What i can use instead to make it work? Thx.
I am trying to purchase your cookbooks,and want to use my local bookstore. Problem,they can't access any sites for purchase. Help,please.
Hi Linda, You can find all the information for ordering our cookbooks here: plantbasedcookingshow.com/cookbook/
Is the purpose of the flax seed meal to bind only? Flax allergies so wondering if using some Bob's Red Mill Egg Replacer would serve the same purpose? Or any other suggestions?
Yes, it is a binding agent. I’ve never worked with Egg replacer, sorry
Jill, Instead of Using Tofu for the sauce, can i use a can of chickpeas rinsed& drained instead?? I just hate tofu & don't like it even in sauces...
I could swear i used one of your recipes a while back for a sauce that used a can of chickpeas or pinto beans ...
Do you remember which recipe it was??
Anyways, just need 2 know b4 i make it if i can replace the tofu with a can of chickpeas drained & rinsed..???
The tofu is what makes it set up. I’ve never tried making it with chickpeas. I think it might be ok but it won’t be as solid.
Can you tell what's the name of that greenhouse you mentioned before in one of your videos
growingspaces.com/?gclid=CjwKCAiAprGRBhBgEiwANJEY7Iup1-Pe6U_B9EkZ8EJtoyofDecPMn2eo-QCI9P6Y-A8eQZQLOsDjxoCKdAQAvD_BwE
helo frand i am from bali,,,
Kindly adopt me.
I can't find white miso nearby, does it work with red miso ?
Yes
@@wholefoodplantbasedcookingshow thank you !
Do you know if tofu can be replaced with an ingredient that doesn't have as much fat?
Sorry, I haven’t tried any substitutes
Looks delicious. I noticed your recipe for the crust uses tahini. Is that what's used instead of vegan butter or oil? I've always wondered how I was going to make a pie crust without vegan butter.
You are right 👍
Rubber Spatula for xmas .......
😂😂😂😂😂
I know right. I have some now but I always forget to set them out when filming 🙄
I have thought this ever since I started watching Jill. I am lost without mine. Lol
MI viewer
I think I've heard of a Leek, but still don't know what they are...
en.m.wikipedia.org/wiki/Leek#:~:text=The%20leek%20is%20a%20vegetable,%2C%20chive%2C%20and%20Chinese%20onion.
It looks like a Sppanish tortilla