RECIPE:
For the Crust:
3/4 cup cooked and cooled quinoa
2 flax eggs (2T ground flaxseed mixed with 6T warm water. whisk until gelatinous)
pinch of salt
-Pre-heat oven to 375*
-Spray a 9" round pie pan with non-stick spray
-Mix ingredients together and press into the pie pan. Press it out all along the bottom and up the sides of the pan.
-Bake in over for 10 min. and then let cool a bit before adding pie filling.
For the veggies on top:
1 med-large zucchini
6-7 small tomatoes
-Increase oven temp to 400*
-Using a mandolin at 1/8" slicing width, slice up zucchini into circles. (or just use knife and cut the thinnest slices you can)
-Toss the zucchini slices in a bit of olive oil, salt and pepper and spread them out on a baking sheet. Roast at 400* for about 10 min. or until they just begin to brown. Take out of oven and set aside.
-Meanwhile, slice up the tomatoes into very thin slices and spread slices on a tea towel (or blot them with a paper towel) to get some of the water off. Set aside while you make Ricotta filling.
-decrease oven temp back down to 375*
For the Ricotta Filling:
(this is an adaptation from the Whole Foods recipe)
1 package extra firm tofu
1 1/2 T tahini
2 cloves garlic
3 T nutritional yeast
pinch of nutmeg
1 1/2 teasp. white miso
juice of half a lemon
pinch of pepper
2T shallot
-Crumble tofu into high powered blender, then add the rest of the ingredients. Blend until combined but don't over process.
To Assemble the Pie:
-Spread ricotta filling into the quinoa crust evenly using a spatula.
-Arrange the zucchini and tomato slices on top however you wish
-Bake at 375* for 30 minutes and enjoy!
