5 ounces frozen spinach
½ cup (4 oz. jar) pimentos (optional)
1/3 cup water
1 ½ cup water-packed organic tofu OR 1 box (12.3 oz) extra-firm organic tofu
3 tablespoons cornstarch
¼ cup cashews (optional for added richness)
½ cup sliced olives (optional)
¼ cup nutritional yeast flakes
1 tablespoon dried minced onion
2 tablespoons lemon juice
1 tablespoon cold-pressed olive oil
1 teaspoon onion powder
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon basil
1 cup finely chopped or sliced, sautéed onion
Thaw spinach then squeeze out juice (may use juice to make up the 1/3 cup water.)
Place spinach in mixing bowl.
Mash tofu & measure. (Drain water off the water-pack tofu.)
Blend the water, pimentos, cornstarch, tofu, & cashews (if using) until smooth. (If you use cashews, blend them first until very smooth, with just enough of the liquid to cover the nuts. Then add the rest of these ingredients and blend well.)
Pour into mixing bowl & add the spinach, olives, sauteed onions, and other seasonings, stirring together.
Spoon the mixture into unbaked pie crust. *(See Below)
Bake for 60 minutes at 350 degrees.
Let sit 10 minutes before serving.
Wheat-Oat Pie Crust*
1/3 cup extra virgin, cold-pressed olive oil
1 cup organic whole wheat pastry flour (can measure in part, organic regular whole wheat flour)
1 tablespoon granulated lecithin
1 teaspoon salt
1 cup oat flour
1/2 cup warm water
Sift flours if possible. Mix in salt and lecithin.
Add oil and mix well, forming a “well” in the center of mixture. Add water into indentation and stir with quick strokes until dough is formed.
Form into a ball with your hands. Roll out to fit a 9″ pie pan. Place dough in pan and spoon in quiche mixture. Bake for 60 minutes at 350 degrees.
Adapted from Of These Ye May Freely Eat by Joann Rachor. Used with permission.