1 cup wheat germ
1 cup unbleached white flour
1/3 cup canola oil
2 tablespoon maple syrup (optional - add more oil if not used)
1 cup chickpeas
3/4 block firm regular tofu
1 tablespoon miso (I used red barley)
scoop of pesto (basil or spinach)
veggies: sun dried tomatoes, mushrooms, broccoli, cauliflower, artichoke hearts, asparagus. . .
oil for stir-frying
garlic (fresh or packed in olive oil)
For the crust: Preheat the oven to 350. mix the dry ingredients, then add the wet. You may need to adjust amounts until the dough sticks together but is not too wet. Then, transfer it to a lightly greased pie dish and pat the dough into the shape of the dish. Bake for 10 minutes until golden but not too crispy.
Filling: In a blender/food processor, process the tofu (crumbled), chickpeas, miso, pesto, and a drizzle of lemon juice if desired.
Saute the veggies until al dente in a skillet with the garlic and oil and any other spices you may enjoy. Mix the veggies and the tofu/chickpea blend together and transfer to pie crust. Bake for about 40 minutes, until heated through. 10 minutes before removing from oven, sprinkle some cashews ground in a processor on top (it adds a pleasant crunch).
NOTE: This is one of those recipes that sprung from having a random assortment of foods in the house from which I needed to concoct a dinner. Amounts are guesstimates and there is much flexibility in ingredients, but it should be pretty yummy, especially served with salad.