1/4 c Minced onion
1 ts Butter or oil
1/4 c Dry white wine
1 ts Minced garlic
2 c Sliced mushrooms
1/4 c Grated carrots
1/4 c Minced broccoli
1 ts Dried thyme
1/2 ts Dried marjoram
1/2 lb Soft tofu
3/4 c Plain nonfat yogurt
3 tb Minced parsley
1/4 c Grated low-fat Swiss cheese
1/4 c Grated low-fat cheddar
-cheese
Low-fat mozzarella cheese
1 9-inch pie shell
1. Preheat oven to 350 degrees F. In a large skillet over medium high-heat,
saute onion and garlic in butter and wine until soft (2 to 3 minutes). Add
mushrooms and cook until they exude moisture.
2. Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more.
Remove pan from heat and set aside.
3. With your hands, gently squeeze block of tofu to remove excess water,
then puree in blender or food processor with half-and-half until smooth.
Stir into vegetable mixture.
4. Stir parsley and cheeses into vegetable mixture and spoon into pie
shell. Bake until firm in the center and lightly brown (about 40 minutes).
Let cool before slicing.
NOTES : A light pastry crust is filled with wine-cooked mushrooms, onions,
carrots, and broccoli, topped with cheeses and tofu, and baked until
lightly browned and firm. This dish is equally good served hot out of the
oven as an entree or cold for a brown-bag lunch the next day.
Yields
8 Servings