Happy Herbivore

Southwest Zucchini Pie

Servings: 6

Description:

Ingredients:

• 2 cups zucchini, diced
• 1 cup corn, frozen
• 1 whole onion, diced
• 3 whole garlic cloves, minced
• ½ tsp oregano or majarom
• ¼ tsp turmeric
• 1½ tsp chipotle powder
• 4 ounces green chilis, diced
• 123⁄10 ounces mori-nu tofu, extra firm
• 1 tbsp non-dairy milk
• ½ cup whole wheat pastry flour
• ½ cup cornmeal
• ¼ cup nutritional yeast
• ½ cup non-dairy milk
• 2 tbsp cornmeal
• ¼ cup vegan cheddar cheese

Instructions:

Preheat oven to 375 F. Spray 9x9" pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.

Recipe added on December 19, 2009 |