—–CRUST—– 1/2 c Rolled oats
1/2 c Whole wheat flour
1/4 c Unbleached white flour
1/4 ts Salt
1/8 ts Baking powder
1/4 c To 1/2 c canola oil
2 tb Lemon juice
1 1/2 ts Honey or maple syrup
2 To 3 T cold water
1 To 2 t. sesame seeds
—–FILLING—– 1 t Water or olive oil
1 c Diced onion
1 t Minced garlic
3 c Small broccoli florets
1 To 2 T water
18 oz Soft silken tofu
1 tb Prepared mustard
1 t Dried basil or rosemary
1/4 ts Ground nutmeg
1/4 ts Salt
1/4 ts White pepper
1 To 2 T. nutritional yeast
Flakes Red pepper strips or sliced Black olives for garnish
Crust: Preheat oven to 375 degrees. Grind oats to a coarse flour n a blender or food processor. Place ground oats in a large bowl. Stir in whole wheat flour, white flour, salt and baking powder. Drizzle 1/4 cup canola oil over flour mixture and mix lightly;
add more oil of necessary, until mixture looks like wet sand. Drizzle lemon juice, honey or maple syrup and 2 T water over dough. Mix lightly with a fork until dough forms a ball, adding more water if necessary. Roll out dough between sheets of waxed paper. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan. (If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.) Prick sides and bottom of crust with a fork. Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees. Filling: Heat 1 teaspoon water or oil in a skillet over medium heat. Add onion and saute for 3 to 5 minutes. Add garlic and saute for 30 seconds. Add
broccoli florettes and 1 to 2 tablespoons water, then cover. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast. Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over
vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini. Veganized version of classic tofu recipe in February 1993 _Vegetarian Times_