By Ana Torres
Pie Crust Ingredients:
2 cups organic plain wheat flour
½ cup organic cold pressed sunflower oil (deodorised)
½ cup water
0.35 oz organic sea salt
Pie Filling Ingredients:
1 large diced onion
2 large grated carrots
18 oz tofu (the denser kind)
1 tablespoon sweet miso
1 tablespoon barley miso
1 tablespoon olive oil
1 tablespoon umeboshi vinegar
1 tablespoon umeboshi vinegar
Salt to taste
1 teaspoon finely diced rosemary
2 tablespoon nutritional yeast
Parsley to taste
Method:
- Prepare the oven pie dish. I use one with a removable bottom. With just a few drops of olive oil, grease the pie dish.
- In a large bowl sift in the flour.
- In a tall cup, mix in the liquid ingredients with the salt. Blend together.
- Add the liquid mixture to the flour and work the consistency to create a dough. Let the dough rest in a plastic bag in the fridge for at least 30 minutes.
- Gently knead the dough in the pie dish using your hand.
- Pierce the dough with a fork and let it bake 20 minutes at 350F, then leave to rest.
- For the filling, take the diced onion and pinch of salt in a large saucepan on medium heat while stirring.
- Add the olive oil for taste followed by the grated carrot. Fold in all the ingredients for 3 to 4 minutes.
- In a large bowl grate the tofu and mix in both the sweet and barley miso, as well as the nutritional yeast.
- Add the tofu mix to the saucepan with the rest of the ingredients and leave to cook for 5 to 7 minutes.
- Turn off the cooker and add the umeboshi vinegar and and fold in the finely diced rosemary.
- Lay the mixture out on the pie crust and put in the oven for another 10 minutes.
- Serve with freshly cut parsley.