Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole wheat pie crust 2 c Mushrooms; thinly sliced
1 lb Firm tofu; crumbled 1 tb Tamari
1/4 c Brown rice vinegar 1 lb Spinach; well washed, stems
1 ts Onion powder -removed and leaves cut
1 ts Fine sea salt -small
1/2 ts Dry mustard 1/4 c Fresh basil leaves, tightly
1 tb Olive oil -packed; finely chopped
1 md Onion; finely chopped 1 lg Tomato; sliced
1 Garlic clove; minced

Preheat the oven to 350 degrees.

Prick holes in the pie crust dough all over the bottom and sides of
the pie shell. Bake until a light golden color, 20 to 25 minutes. Let
cool.

Put the tofu, rice vinegar, onion powder salt and mustard in a
blender and blend until smooth. Transfer to a large bowl.

Heat the oil in a large frying pan over mediumheat.
Add the onion, garlic, mushrooms, and tamari and cook until the
mushrooms are browned, about 6 minutes. Add the spinach, cover and
cook until the spinach is wilted, 2 to 3 minutes. Uncover and cook,
stirring oftnem, until the excess moisture has evaporated, about 3
minutes. Add to the tofu mixture, along with the basil, and stir to
mix.

Pour into the baked pie crust. Arrange the tomato slices,
overlapping in a cirlce, on top. Bake until the top is lightly
browned and the filling seems firm in the center, 40 to 50 minutes.
Let cool 15 minutes.
Serve warm or at room temperature.

From DEEANNE's recipe files

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