| 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 |
pk |
10oz frozen spinach; thawed, squeezed dry; chopped |
| 4 |
tb |
Sesame oil or olive oil |
| 3 |
c |
Diced onions |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Sliced mushrooms |
| 2 |
tb |
Chopped parsley OR |
| 1 |
tb |
Dried parsley |
| 2 1/2 |
ts |
Dill weed |
| 2 |
tb |
Chopped basil OR |
| 1 |
tb |
Dried basil |
| 2 |
ts |
Sea salt |
| 2 |
lb |
Firm tofu or extra firm Silken tofu |
| 2 |
tb |
Arrowroot dissolved in: |
| 1 |
tb |
Water |
| 1/4 |
c |
Barley malt syrup (optional) |
INSTRUCTIONS
CRUST
FILLING
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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