I adapted this tasty recipe from "The China Study Cookbook" by Leanne Campbell, Ph.D.
2 medium potatoes, grated
6 ounces silken tofu
1/4 cup soy or almond non-dairy milk (I use regular almond)
2 T nutritional yeast
2 T almond meal
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp black pepper
The Pie Filling
2-3 T dry white wine
3 medium leeks, chopped (about 4 cups) Wash leeks well. They are always filled with some dirt and sand.
3 garlic cloves, minced
2 T white wine
6 ounces silken, drained and crumbled
1 T lemon juice
1 tsp salt
1 cup whole wheat bread crumbs (can also purchase gluten free)
1 tsp dried tarragon
1 T dried thyme
1 cup mushrooms
1 can artichoke hearts, drained and rinsed
1 can of chopped black olives
1/2 cup non-dairy milk (I use regular almond)
For the crust:
Preheat the oven to 350. Wash and grate the potatoes. Squeeze the potatoes well. Pat with paper towel to absorb as much moisture as possible from the potatoes. Place the drained pototoes in large bowl, add the tofu, non-dairy milk, nutritional yeast, almond meal, nutmeg, salt and pepper. Stir very well.
Then spread the potato crust mixture into a nonstick pie plate. Pat down as a crust.
Bake the potato crust until lightly browned about 20-25 minutes. Remove from the oven.
For the pie filling:
Saute the leeks and garlic in a little wine over medium high heat until the leeks are tender. Add the other 2 T of wine and cook for about 5 minutes. Remove from heat and set aside.
In a large bowl, combine the tofu, lemon juice, salt, bread crumbs, spices, mushrooms, artichokes, non-dairy milk, and olives. After mixing, gently fold the tofu mixture in the leeks. Make sure the ingredients are gently folded but well combined.
Put the filling into the crust and bake for 30-35 minutes.
This recipe goes well topped with Mushroom Sauce!e.