Ingredients (use vegan versions):
- salt
- 1 1/2 cup flour
- 6-8 tablespoon vegan soymilk
- 6 tablespoon soy non-hydrogenated vegan margarine (or olive or canola oil)
- 1 bunch of kale
- 2 tomatoes
- 3 leeks
- nutritional yeast
- lots of herbs
- olive oil for sauteing
Directions:
Crust: cut in oil or margarine into the flour. when it
resembles coarse vegan bread crumbs add soy milk slowly. form into
a dough ball, wrap with plastic and stick it in the fridge.
While crust is chilling, slice and saute leeks until
caramelized. Place in a bowl and set aside. Next saute kale
until it has shrunk to nearly half of its size. Leave it in
the skillet and turn burner off.
Crumble tofu in bowl and add 1 tbsp nutritional yeast and lots
of savory herbs of your choice (thyme, dill, oregano, cumin,
ginger, everything). Mix around with a fork.
Preheat oven to 350. Take dough out from fridge. Place on
big floured surface and roll it out until it is about 1/4
inch thick and really round and big. Put it in a pie or tart
pan.
To assemble: First put the caramelized leeks on the bottom.
Use about 1/4 of the tofu spread on top of the leeks and
spread with a knife. Then add the kale. A nice, big, green
layer. Use all of it. Spread remaining tofu mixture on top
of kale with knife. Slice tomatoes and put around in a
pretty fashion. Sprinkle with nutritional yeast, salt, and
pepper. Bake for 30 - 45 minutes.
Serves: 8
Preparation time: 1 1/2 hours
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