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Side One - Cut Out Below -
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Spinach
Tart Pie
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1
(10 ounce) package frozen chopped spinach, thawed and
drained (squeeze dry with the back of a large spoon
or your clean hands) - could also try blanching and
draining chopped swiss chard
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1
(12 ounce) pkg. of silken tofu (Mori-Nu is a widely
available brand)
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1/4
to 1/2 cup unflavored soy milk
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1/4
to 1/2 cup grated romano, asiago, or parmesan cheese
(I used 1 - 2 ounces of crumbled feta cheese instead
to help give it more *zip*)
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heaping
1/4 cup raisins, soaked for approx. 30 minutes and drained
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2
- 3 Tbsp. pine nuts
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2
eggs (I use Eggland's Best to increase the omega-3 fatty
acid content, could also try using low-fat egg substitutes)
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1
medium size onion, finely diced
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salt
and pepper to taste
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Side Two- Cut Out Below -
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Spinach
Tart (cont.)
Directions:
- Preheat
oven to 350 degrees (325 if using a glass pie dish)
- Spray
pie dish with non-stick spray
- Using
a blender or food processor, blend silken tofu for at
least 2 minutes (the longer you blend it, the fluffier
the filling will be)
- Add
1/4 cup soy milk and salt and pepper to tofu in blender
- Add
eggs and blend until fluffy and light (at least one
minute)
- In
a large bowl, place the drained spinach, onions, cheese,
and raisins; Add tofu mixture and combine all together
with a fork. If it is too dry, add a bit more soy milk.
- Fill
pie plate with mixture and top with pine nuts.
- Bake
for ~40 minutes or until top is slightly browned.
- Let
cook for ~10 minutes before serving so filling can set
up.
Servings:
Serves
4 as a main entree, or 6 - 8 as a side dish.
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