Description Edit

Variation: substitute 3 cups of any vegetable for the broccoli. Try lightly steamed asparagus, sautéed mushrooms and leeks, or red pepper and zucchini.

Ingredients Edit

Crust Edit

Filling Edit

Directions Edit

Crust Edit

  1. Preheat oven to 375 °F.
  2. Grind oats to a coarse flour n a blender or food processor.
  3. Place ground oats in a large bowl.
  4. Stir in whole wheat flour, white flour, salt and baking powder.
  5. Drizzle ¼ cup canola oil over flour mixture and mix lightly; add more oil of necessary, until mixture looks like wet sand.
  6. Drizzle lemon juice, honey or maple syrup and 2 t water over dough.
  7. Mix lightly with a fork until dough forms a ball, adding more water if necessary.
  8. Roll out dough between sheets of waxed paper.
  9. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan.
  10. (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).
  11. Prick sides and bottom of crust with a fork.
  12. Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees.

Filling Edit

  1. Heat 1 teaspoon water or oil in a skillet over medium heat.
  2. Add onion and sauté for 3 to 5 minutes.
  3. Add garlic and sauté for 30 seconds.
  4. Add broccoli florettes and 1 to 2 tablespoons water, then cover.
  5. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes.
  6. Drain vegetables if necessary; place in pre-baked pie crust and spread evenly over bottom.
  7. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast.
  8. Blend 1 to 2 minutes, until very smooth.
  9. Pour tofu mixture over vegetables in pie crust.
  10. Place red pepper or black olives on top if desired.
  11. Bake 40 minutes, until slightly puffy.
  12. Allow to cool 5 to 10 minutes before slicing.
  13. Serves

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