Tofu Spinach Pie #1
| Yield: | 6 Servings |
| Categories: | Vegetables |
| CRUST | ||
| 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 |
| FILLING | ||
| 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 |
| Arrowroot dissolved in: | ||
| 1 | tb | Water |
| 1/4 | c | Barley malt syrup (optional) |
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