Part 1. URL: mp4 : wmv :

Ingredients

(For all ingredients, please use organic versions if available) Crust 1½ cups unbleached wheat flour ¼ cup olive oil ¼ – ½ cup water 1 teaspoon sea salt Filling 1 cup chopped leek 1 cup chopped mushrooms 1 pound fresh spinach 2 tablespoons olive oil 14 ounces firm tofu ½ cup non-dairy vegan milk 2 tablespoons soy parmesan cheese ¼ teaspoon Dijon mustard ¾ teaspoons of salt ¼ teaspoon ground nutmeg ½ teaspoon ground red pepper 2 tablespoons Nutritional yeast flakes Serve with fresh fruit and fresh juice

Directions

Put the flour in a medium size bowl. Add 1 teaspoon of salt, and stir a little bit. Add ¼ cup of oil, and stir well. When the mixture starts to resemble a coarse sand, add ¼ cup of water. If it is still dry, add the rest of the water. The dough should be soft enough to form into a ball but dry enough not to stick to your hands. Take 2 pieces of plastic wrap. Slightly moisten the table underneath 1 of the pieces with water. On top of this plastic wrap put the dough. Push a little bit to flatten in down, make it get ready to be rolled. On top of the dough, put the other plastic wrap. Get the rolling pin and gently roll out your dough into a shape that is about 1 inch larger in diameter than your pie plate. Remove the top layer of plastic wrap, and gently take the bottom layer, and then flip it into your pie pan. Form the edge of the dough, if you have a long edge you can fold it in and make a nice contained circle. Take a fork and poke holes about every 2 inches around the crust so that it doesn’t create air pockets when baking. Preheat the oven to 400 degrees and put in the pie crust for about 12 minutes. For filling, preheat the pan to medium high and add 2 tablespoon of oil. Sauté the chopped leeks for 2-3 minutes until they start to become a little golden brown. Add the chopped mushrooms. Let it cook for about 3-4 minutes. Add in the fresh spinach. Stir it frequently so that it gets wilted on all sides. Turn off the heat and remove the sautéed vegetables into a bowl. Prepare the tofu filling in the food processor. Add 14 ounce block of firm tofu, ½ cup of vegan milk, 2 tablespoons of nutritional yeast, ¼ teaspoon of Dijon mustard, ¼ teaspoon of nutmeg, 1 teaspoon of salt, 2 tablespoon of vegan parmesan, and a dash of cayenne pepper. Put the lid of the food processor, and turn it on and blend until smooth. Mix the tofu filling and the sautéed vegetables. This will be our quiche. Take the pie crust out of the oven, add the quiche filling. Put it back again in the oven at 400 degrees for 35-40 minutes. Serve with fresh fruit and fresh juice.