1 cup sliced mushrooms
2 onions, sliced
minced garlic (as much as you want)
1/4 cup olive or canola oil
1 lb. fresh spinach, slightly steamed, chopped drained (or 10 oz frozen
thawed and drained)
1 t molasses (optional but nice)
1/4 cup tamari soy sauce
1 lb. firm or very firm tofu
1/2 to 1 cup grated cheese (cheddar, monterey jack, or parmesan)
1/4 cup oil
1 T sesame seeds
2 T grated parmesan
1 T wheat germ (optional)
9" pie shell (partially baked)
Sauté mushrooms, onions and garlic in 1/4 cup oil.
Stir in molasses and soy sauce.
Simmer 10-15 minutes.
Whip tofu and 1/4 cup oil in blender.
Fold into mushroom mixture.
Add cheese and spinach.
Pour into partially baked pie crust (baked like 10 minutes).
Sprinkle with seeds, parmesan and wheat germ.
Bake 350 degrees for 30 minutes.
Let stand 10 minutes before serving. Yummy.
Bring me back to The Sustar Cookbook.