Received 00:59:55 on 03/27/91, Posting # 6 ***** Subject: Spinach Pie From: Jerome Grimmer =======================Begin Forwarded Recipe============================ From: Penny Ward Subject: Love that nutritional yeast I brought my _Farm Vegetarian Cookbook_ to work to enter the nutritional yeast cheese recipe, but someone beat me to the punch. Do let me put in a plug, though, for nutritional yeast. (The golden, flaky stuff--NOT brewer's yeast.) Once you get hooked on the taste, you may find yourself sprinkling it onto and into foods straight. You can sprinkle it onto your scrambled eggs, if you eat eggs; over refried beans; on popcorn, broccoli, burritos. Add it to soup to give the soup a nice golden color (especially nice if you're a reformed chicken soup eater). Since I've got my cookbook here, why don't I enter a recipe? TOFU SPINACH PIE 1 1/2 cups chopped onions 1/3 cup oil 2 1/2 cups chopped cooked spinach 3 cups tofu, crumbled and salted 1 tsp. garlic powder 1/4 cup nutritional yeast flakes (optional) 1 Tbsp. lemon juice salt to taste Pastry dough for a two-crust pie Saute onions in oil until browned. Add spinach and saute for 1-2 minutes more. Have ready, well-mixed in a separate bowl, the remaining ingredients except for salt. Add onions and spinach to the tofu mixture and mix well; add salt to taste. Place in a partially baked pie crust and cover top with pie crust. Bake at 400 degrees approximately 30 minutes, until crust is golden. ==========================End Forwarded Recipe================================= Jerome Grimmer st6267@siucvmb.cdale.siu.edu ST6267@SIUCVMB.BITNET ap429@cleveland.freenet.edu Kind of a poor (wo)man's spanokopita. --Penny *****