Kristen's Recipes


Title:   Southwest Zucchini Pie
Category:   Main Dishes - Clean (Only natural/organic ingredients), Vegetarian
2 c zucchini- diced
1 c corn- frozen
1 onion- diced
3 garlic cloves- minced
1/2 t oregano or marjoram
1/4 t turmeric
1 1/2 t chipotle powder
4 oz. green chilies- diced
12 oz. mori-nu tofu- extra firm- or silken tofu
1 T milk (soy, rice or almond)
1/2 c whole wheat pastry flour
1/2 c cornmeal
1/4 c nutritional yeast
1/2 c milk (soy, rice or almond)
2 T cornstarch
1/4 c vegan cheddar cheese
Directions:   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 chilies. 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.
Makes:   6 servings