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Tofu-Kale Mustard Dill Supper Pie
This delicious recipe was one I learned while taking a culinary class at Bastyr University this past spring. The original recipe is from Annemarie Colbin’s book, The Natural Gourmet (Ballantine Books, 1989). The recipe was then adapted by Cynthia Lair, a Bastyr culinary professor and the author of Feeding the Whole Family (Sasquatch Books, 2008). I then took this recipe, “veganized it” and now can’t live without it! A big thank you to both of these great woman for this staple in my recipe repertoire! I hope all my fellow vegan foodies love it as much as I do!
Makes: 1- 8 or 9 inch pie
Approximate prep time: 55 minutes
Ingredients
Crust
1 cup whole-wheat pastry flour
½ tsp sea salt
5 tbsp coconut oil
2 tbsp ice cold water
Filling
2 tsp extra-virgin olive oil
1 onion, chopped
pinch of sea salt
2 carrots, thinly sliced into half moons
1 bunch kale leaves, stems removed
½ tsp sea salt
1 lb extra-firm tofu
1 tbsp umeboshi vinegar (I used apple cider vinegar and it was just as tasty!)
1 tbsp extra-virgin olive oil
1 tbsp mustard
2 tsp tamari or shoyu
½ tsp dried dill or1½ tsp fresh dill
Procedure
1. To make the crust, preheat oven to 350F. Put flour and salt in a large mixing bowl. Add the coconut oil and cut with a fork until crumbly. Slowly dribble water into flour, still blending with the fork. Alternately, coconut oil can be incorporated into flour and salt in a food processor, then water added slowly while pulsing to make dough. Gather dough into a ball; it should be moist and pliable. Press into a 8 or 9 inch pie plate.
2. To make the filling, heat oil in a large skillet. Add onion, salt and carrots; sauté until onion is soft. Wash kale leaves and remove stems. Tear kale leaves into bite size pieces. Add kale to the skillet, turning several times until the kale begins to wilt. Add ¼ cup water to skillet and cover while you prepare the tofu filling.
3. Blend the tofu, vinegar, oil, mustard, tamari and dill in a blender or food processor until smooth. Add a little bit of water if needed.
4. To assemble the pie, put the onion-carrot-kale mixture in the bottom of the pre-baked crust. Pour the tofu mixture over the top, covering the vegetables. Bake 30 minutes until the top of the pie begins to turn a toasty-golden brown color. Cut and serve.
Back to Dinner
Makes: 1- 8 or 9 inch pie
Approximate prep time: 55 minutes
Ingredients
Crust
1 cup whole-wheat pastry flour
½ tsp sea salt
5 tbsp coconut oil
2 tbsp ice cold water
Filling
2 tsp extra-virgin olive oil
1 onion, chopped
pinch of sea salt
2 carrots, thinly sliced into half moons
1 bunch kale leaves, stems removed
½ tsp sea salt
1 lb extra-firm tofu
1 tbsp umeboshi vinegar (I used apple cider vinegar and it was just as tasty!)
1 tbsp extra-virgin olive oil
1 tbsp mustard
2 tsp tamari or shoyu
½ tsp dried dill or1½ tsp fresh dill
Procedure
1. To make the crust, preheat oven to 350F. Put flour and salt in a large mixing bowl. Add the coconut oil and cut with a fork until crumbly. Slowly dribble water into flour, still blending with the fork. Alternately, coconut oil can be incorporated into flour and salt in a food processor, then water added slowly while pulsing to make dough. Gather dough into a ball; it should be moist and pliable. Press into a 8 or 9 inch pie plate.
2. To make the filling, heat oil in a large skillet. Add onion, salt and carrots; sauté until onion is soft. Wash kale leaves and remove stems. Tear kale leaves into bite size pieces. Add kale to the skillet, turning several times until the kale begins to wilt. Add ¼ cup water to skillet and cover while you prepare the tofu filling.
3. Blend the tofu, vinegar, oil, mustard, tamari and dill in a blender or food processor until smooth. Add a little bit of water if needed.
4. To assemble the pie, put the onion-carrot-kale mixture in the bottom of the pre-baked crust. Pour the tofu mixture over the top, covering the vegetables. Bake 30 minutes until the top of the pie begins to turn a toasty-golden brown color. Cut and serve.
Back to Dinner
© 2012 Alicia Armeli
