Potato and Kale Tofu Pie

[Guest guest]

I recently went to a vegetarian cooking class and this recipe was featured. It

is a very tasty and nutritious dish. Worth the effort.

 

Pie Crust

 

1 cup whole wheat pastry flour or light spelt flour

1/3 cup cold butter or vegan margarine

1/4 tsp salt

1/4 tsp sage

1/4 tsp thyme

1/3 to 1/2 cup ice water

 

Mix flour, salt and herbs together Then cut butter into the flour with pastry

cutter till it forms a crumbly meal. Then slowly add water while mixing until

dough forms. Don't overmix.

 

Chill the crust for at least 20 minutes. Then roll it out and place into a 10

inch pie plate. Trim excess dough then tuck under and flute edges. Freeze for an

hour if possible. It keeps the bottom of your pie from being soggy.

 

Note: This pie can be made without a pie crust. Make the filling the same. Take

some butter and grease the pie plate really well. Then take some whole wheat

bread crumbs and sprinkle them into the pie plate so it forms a thick layer.

Then scoope the filling into the pie plate and continue the same as above.

 

The Filling

 

4 medium potatoes cut into small chunks and 2 carrots

1 bunch kale finely chopped (no stems)

2 ribs of celery chopped fine

350 grams of extra firm tofu

1 large onion, finely chopped

olive oil or butter for sauteing

1 1/2 tsp fennel seeds

1 tsp mustard powder

1 T. dill

1 tsp rosemary

1/2 tsp nutmeg

1 T. garlic powder

1 tsp oregano

1/2 tsp coriander

1 1/2 tsp salt

2 tsp. tamari soy sauce

1 T. nutritional yeast

1/4 cup sunflower seeds

1/4 cup sesame seeds

3 T. butter or ghee

2 beaten eggs (optional)

 

First crumble the tofu, coat with a little oil and tamari and spread out onto a

lightly oiled sheet pan. Bake for about 35 minutes stirring once or twice to

ensure even browning.

 

Steam or boil potatoes and carrots until soft. Saute onion and fennel in a

frying pan for about five minutes.Add kale and saute for five minutes. Then add

all herbs and spices and continue sauteing until the kale has lost most of its

moisture. You may need to add a little oil if the mixture gets dry.

 

Mash the boiled potatoes and carrots. Then add the kale, yeast, tamari butter

and sunflower seeds. Now add the baked tofu and eggs to kale and onion mix and

blend well.

 

Scoop the mixture into the pie shell. Smooth the top with a spatula. Then

sprinkle with some sesame seeds and nutritional yeast. Bake at 350 degrees for

35-40 minutes.

[Guest guest]

[Default] On Sun, 01 Nov 2009 21:50:07 -0000, " giluvsbing11 "

<giluvsbing11 wrote:

 

>Worth the effort.

 

It sounds delicious. Full of flavors I love. Thanks for posting it.