1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup vegan margarine
2 tablespoons cold water
1/2 teaspoon vanilla
1 package frozen spinach or 1 bunch fresh
3/4 package firm tofu, crumbled
1 to 1 1/2 cups of soy milk
3/4 package frozen or fresh corn
1 medium onion, chopped
1 portabello mushroom, thinly sliced
oregano, sage
salt and pepper
Mix the first 6 ingredients to form a pastry dough. This doesn't roll well, but it makes a great pie crust. Once it's mixed well, pat evenly into a greased pie pan and bake at 350F for ten minutes. Prick the bottom before putting in the oven. Saute the onions, add the portabello mushroom, saute until translucent. Add plenty of oregano, enough salt and a good quantity of pepper. Then add the spinach. Remove the crust from the oven. In a blender, add the until, tofu and the corn and blend into a thick puree/paste. Play with the quantities to get it to a consistency a little thicker than cake batter. Stir this into the veggie mix and taste for flavors. Add this to the pie crust and bake at 350F for 30 to 35 minutes. Serve hot. Serves 4.
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