1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup margarine
2 tablespoons cold water
1/2 teaspoon vanilla
1 medium onion, finely chopped
1 portobello mushroom, thinly sliced, optional
oregano, to taste
salt and pepper, to taste
sprinkle curry powder
1 teaspoon vegan Worcestershire sauce
1 (10 ounce) package frozen spinach or 1 bunch fresh
1 to 1 1/2 cups nondairy milk (I use soy)
3/4 pound firm tofu
3/4 (16 ounce) package frozen corn
1. Preheat oven to 350 degrees F, and grease a pie plate. Mix the first 6 ingredients (through vanilla) to form a pastry dough. This doesn't roll well, but it makes a great pie crust.
2. Once it's mixed well, pat evenly into prepared pie pan, prick with fork several times, and bake for 10 minutes. Sauté the onions, then add the mushroom (if using) when the onions are transparent.
3. Add plenty of oregano, enough salt, a good quantity of pepper, curry powder, and Worcestershire. Add the spinach. Remove crust, when done.
4. In a blender, add the milk, crumble in tofu, and the corn and blend into a thick puree/paste. The consistency should be a bit thicker than cake batter. Stir this mixture into the veggie mix and season, to taste. Add filling to the pie crust and bake for 30-35 minutes.