• 4 cups chopped spinach (I use the bagged frozen kind; this is the measurement BEFORE
• defrosting)
• 1/2 cup chopped onion
• 2 teaspoons all vegetable shortening, softened
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic salt
• 1/4 teaspoon baking soda
• 1 cup plain, unsweetened soymilk
• 1 and 1/2 cups cornmeal
• 3 tablespoons sweetener
• 1/4 cup prepared mustard

Just stir the ingredients together in a large bowl in the order in which they are listed and drop the mixture into a round (about 9" diameter) ceramic baking dish. Make sure it is spread evenly in the dish. Bake at 350 degrees for about 15 minutes, and then turn the temperature down to 250 degrees and bake for another 10 minutes. The texture is soft, so if you like a firmer spinach pie, you could try experimenting with more cornmeal or cooking it longer at a lower temperature. You can also try adding other vegetables. This recipe is excellent with sliced mushrooms and red bell peppers. Enjoy!

Serves: 2-4

Preparation time: 45 minutes, including baking time