Carrot-tofu quiche

Yield: 6 servings

Measure Ingredient
4 cups Carrots; sliced
2 cups Tofu; mashed
¼ cup ;water from the carrots
1 teaspoon Sea salt
1 small Onion; minced
½ teaspoon Dill seed
2 tablespoons Parsley; chopped
1 Whole wheat pie crust
2 tablespoons Sesame seeds

Steam the carrots until tender. Blend together the tofu, water, and salt. Use enough water to obatain a thick, creamy consistency like that of mayonnaise or pudding. (The amount of water you use will depend on the moisture content of the tofu.)

Add the onion, dill, and parsley to the tofu cream.

Mix well.

Spread the tofu-carrot mixture over the crust in a 7- x 11-inch baking dish. Sprinkle with sesame seeds and bake at 350 deg for 35-45 minutes, or until set.

From the files of DEEANNE

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