| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Vegetarian |
Vegetarian, Tofu, Cheese/eggs, Main dish, Breakfast |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rolled oats |
| 1/2 |
c |
Whole wheat flour |
| 1/4 |
c |
Unbleached white flour |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Baking powder |
| 1/4 |
c |
To 1/2 c canola oil |
| 2 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Honey or maple syrup |
| 2 |
|
To 3 T cold water |
| 1 |
|
To 2 t. sesame seeds |
| 1 |
ts |
Water or olive oil |
| 1 |
c |
Diced onion |
| 1 |
ts |
Minced garlic |
| 3 |
c |
Small broccoli florets |
| 1 |
|
To 2 T water |
| 18 |
oz |
Soft silken tofu |
| 1 |
tb |
Prepared mustard |
| 1 |
ts |
Dried basil or rosemary |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
|
To 2 T. nutritional yeast |
|
|
Flakes |
|
|
Red pepper strips or sliced |
|
|
Black olives for garnish |
INSTRUCTIONS
CRUST
FILLING
Crust: Preheat oven to 375 degrees. Grind oats to a coarse flour n a
blender or food processor. Place ground oats in a large bowl. Stir in whole
wheat flour, white flour, salt and baking powder. Drizzle 1/4 cup canola
oil over flour mixture and mix lightly; add more oil of necessary, until
mixture looks like wet sand. Drizzle lemon juice, honey or maple syrup and
2 T water over dough. Mix lightly with a fork until dough forms a ball,
adding more water if necessary. Roll out dough between sheets of waxed
paper. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan,
then place dough in pan. (If using a pie pan, fold excess dough over to
form an edge about 2/4 inch thick; try to keep edge even, smooth and
slightly away from the edge of pan.) Prick sides and bottom of crust with a
fork. Bake for 20 minutes, remove from oven and reduce temperature to 350
degrees. Filling: Heat 1 teaspoon water or oil in a skillet over medium
heat. Add onion and saute for 3 to 5 minutes. Add garlic and saute for 30
seconds. Add broccoli florettes and 1 to 2 tablespoons water, then cover.
Steam until broccoli is bright green and slightly tender but not soft,
about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust
and spread evenly over bottom. In a blender or food processor, whip tofu,
mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast.
Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over vegetables
in pie crust. Place red pepper or black olives on top if desired. Bake 40
minutes, until slightly puffy. Allow to cool 5 to 10 minutes before
slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the
broccoli. Try lightly steamed asparagus, sauteed mushrooms and leeks, or
red pepper and zucchini. Veganized version of classic tofu recipe in
February 1993 _Vegetarian Times_
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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