TOFU-KALE-MUSTARD-DILL SUPPER PIE

(Makes 8 slices)

This recipe is an adaptation of the tofu quiche found in Annemarie Colbin’s book The Natural Gour-met. This version utilizes super-nu-tritious kale and carrots. Umeboshi vinegar, made from umeboshi plums, gives a sour-salty zip to the filling. Equal amounts of lemon and salt can be substituted. This dish is a perfect combination of grains, beans, and vegetables. Serve with a salad of wild greens for a super-green meal.

Crust:
2 cups whole wheat pastry flour
1/3 cup cold-pressed vegetable oil
1/3 cup water
1/4 teaspoon sea salt

Filling:
2 teaspoons extra-virgin olive oil
1 onion, chopped
Pinch of sea salt
2 carrots, thinly sliced into half moons
1 bunch kale leaves, about 1 pound, stems cut away
1 pound firm tofu
1 Tablespoon umeboshi vinegar
1 Tablespoon extra-virgin olive oil
1 Tablespoon mustard
2 teaspoons tamari or shoyu
1/2 teaspoon dried dill or 11/2 teaspoons fresh dill

To make crust:
Preheat oven to 350 degrees. Put flour in a bowl. In a separate bowl, whisk oil, water, and salt together. Slowly pour liquid into flour, blending with a fork. Gather dough into a ball; it should be moist and pliable. Roll out into a crust on a floured surface or a piece of waxed paper. Transfer to an 8- or 9-inch pie pan. Trim edges. Prebake for 10 minutes in the oven.

To make filling:
Heat 2 tsp oil in a large skillet. Add onion, salt, and carrots; sauté until onion is soft. Set aside. Wash kale leaves and remove stems. Stack several kale leaves on top of one another and roll up. Cut into very thin strips. Repeat until all kale is cut. Add to the onion mixture and sauté until kale begins to wilt but retains its rich green color. Set aside. Blend the tofu, vinegar, 1 Tbsp oil, mustard, tamari, and dill in a blender or food processor until smooth. Since firm tofu can make this very thick, you may need to add a little water.

To assemble pie:
Layer the blended tofu mixture, then the sautéed vegetables, ending with tofu in the prebaked crust. Bake at 350 degrees for 30 minutes, until the top of the pie begins to turn beige at the edges. Remove from heat and let rest 10-20 minutes. Cut and serve.

Good source of iron