| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Whole wheat pastry flour |
| 3/4 | c | Unbleached flour |
| 1/4 | c | Corn oil |
| 1 | pn | Salt |
| 1/2 | c | Ice water |
| 6 | c | Chopped fresh spinach -OR- |
| 1 | 10oz frozen spinach, thawed | |
| squeezed dry chopped | ||
| 4 | T | Sesame oil or olive oil |
| 3 | c | Diced onions |
| 1 | T | Minced garlic |
| 1 | c | Sliced mushrooms |
| 2 | T | Chopped parsley OR |
| 1 | T | Dried parsley |
| 2 1/2 | t | Dill weed |
| 2 | T | Chopped basil OR |
| 1 | T | Dried basil |
| 2 | t | Sea salt |
| 2 | lb | Firm tofu or extra firm |
| Silken tofu | ||
| 2 | T | Arrowroot dissolved in: |
| 1 | T | Water |
| 1/4 | c | Barley malt syrup, optional |
INSTRUCTIONS
Crust: Stir the flours together in a small bowl and freeze. Freeze the corn oil in a separate container. Both containers should remain in the freezer for 1 hour. (The oil need not be firm.) Mix the oil into the flour until it forms a crumbly meal. Stir the salt into the ice water and add the water to the flour mixture. Mix only to bind the dough. The dough may seem a little wet at first, but it should become drier as it absorbs mositure. If it is still too wet, you can ad a little whole wheat flour to the dough. Roll out half of the dough on a floured surface rolling to a thickness of about 1/8 inch. Transfer the dough to the pie pan, and trim and crimp the edges. Roll out the top crust. Set aside. Filling: If you are using fresh spinach, steam or saute the spnach for about 5 minutes. Heat the oil in a large saucepan. Saute the onions, garlic, mushrooms and seasonings until the onions are transparent. Then add the spinach and allow it to cook down for 3 to 5 minutes. Rinse the tofu and mash it. Add it to the vegetables and continue cooking until the tofu is heated through. Then add the dissolved arrowroot. Pour the filling into the pie shell. Place the top crust over the filling and seal the edges. Bake in a preheated oven at 350 degrees for 35 minutes. (When the pie has baked for about 20 minutes, you can glaze the top crust with amixture of 1/4 c barley malt syrup and 2 tablespoons of water. Just lightly glaze the crust andreturn the pie to the oven. The glaze will make the crust shiny and brown.) Serve the pie hot. Variation: You can alsy prepare this pie open-faced, with only a single crush. In this case, brush the top with a little oil immediately after baking; this will give the top a fresh glossy look. From Friendly Foods by Bro. Ron Picarski Sub: New CHEFS List 12-18-92 Date: Sat, 22 Jun 1996 19:06:20 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 145
Total Fat: 16.9g
Cholesterol: 1.1mg
Sodium: 586.5mg
Potassium: 511.4mg
Carbohydrates: 27.6g
Fiber: 3.6g
Sugar: 6.9g
Protein: 18.8g