Ingredients:
1 c. water
1 lb. tofu
2 1/2 T. cornstarch (or arrowroot powder)
1 T. lemon juice
1 T. Vege-Sal or 1 1/2 t. salt
1/2 t. oregano
1 1/4 t. basil
1/4 t. savory
1/4 t. garlic powder
1/4 t. dillweed
1 1/2 t. McKay’s Chicken-Style seasoning
1 c. grated raw carrot*
1 1/2 c. grated raw zucchini*
1 c. diced onion
*This is also very good using a 10-ounce package of frozen, chopped spinach in place of the carrot and zucchini.
Directions:
Place all but the last 3 ingredients in a blender and blend until smooth. Place blended mixture in a large mixing bowl and stir in the grated vegetables. Place in a 9-inch unbaked pie shell, and bake at 350 deg. F. for 50 minutes. Serving tip: Top may be garnished while hot with Cashew Cheese (use Sliceable Cashew Cheese recipe under Appetizers and sides category) and parsley flakes or chives. Preparation time: 40 minutes (including making piecrust). Cooking time: 50 minutes. Makes 8 servings.
Nutritional Information:
Per serving: calories: 228; protein: 21 percent RDA; fat: 39 percent RDA /10.5 grams; carbohydrate: 40 percent RDA; sodium: 815 milligrams.
