Carrot Tofu Quiche

[Guest guest]

Carrot Tofu Quiche

 

4 cups carrots sliced

1/2 tsp. dill seed

2 cups tofu, mashed

2 tbsps. parsley, chopped

1/4 cup water from the carrots

1 whole wheat pie crust

1 tsp. sea salt

2 tbsps. sesame seeds

1 small onion minced

 

Steam the carrots until tender. Blend together the tofu, water, and salt. Use

enough water to obtain a thick, creamy consistency like that of mayonnaise or

pudding. The amount of water you use will depend on the moisture content of the

tofu. Add the onion, dill, and parsley to the tofu cream. Mix well. Spread the

tofu-carrot mixture over the crust in a 7 x 11 inch baking dish. Sprinkle with

sesame seeds and bake at 350 deg for 35 to 45 minutes, until set.