Tofu Lentil Pie
|Single crust pie pastry||1|
|Dry lentils||3⁄4 Cup (12 tbs), cooked, drained|
|Green pepper||1 Large, chopped|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Tofu||16 Ounce, drained, cut up (Bean Curd)|
|Cream style cottage cheese||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Lightly packed parsley||1 Tablespoon, stems removed (Fresh)|
|Garlic||1 Clove (5 gm)|
Prepare and roll out Pastry for Single-Crust Pie.
Line a 9-inch quiche dish or pie plate with pastry.
Trim to 1/2 inch beyond edge.
Flute edge high.
Bake in a 450° oven for 8 to 10 minutes; set aside.
Season cooked, drained lentils with salt and pepper.
Add 1/3 cup of the chopped green pepper, tomato paste, and Worcestershire sauce.
Spoon lentil mixture into the pastry-lined quiche dish or pie plate.
In a blender container combine the tofu chunks, eggs, cottage cheese, green on-ion, parsley, garlic, 1/2 teaspoon salt, and dash pepper; cover and blend on low speed till smooth.
Pour tofu mixture over lentil mixture in pastry-lined quiche dish or pie plate.
Bake in a 325° oven for 30 minutes.
Sprinkle with the remaining chopped green pepper.
Let stand 10 minutes before serving.