Pastry Ingredients:

½ c walnuts (or other nuts) whizzed in food process till fine
½ c unbleached white flour
1 c barley flour (or other whole grain flour)
½ t sea salt
½ c water

 

Method:

1. Whizz all the pastry ingredients in food processor.

2. Press into an oiled pie plate or quiche dish.

 

 

 Filling Ingredients:

1 T olive oil 4 cloves garlic, crushed
½ green capsicum, diced finely
1 c onion, diced finely
1 c carrots, diced finely
1 c water 1 c raw cashews
2 T cornflour 1 T yeast flakes (optional)
½ t salt 1 t chicken style powder
¼ t each of basil, mint, turmeric
320g tofu (nigari hard stir fry tofu)

 

Method:

1. In 1 T oil, fry the garlic, capsicum and onion till tender.

2. Blend all other ingredients except carrots till smooth.
   

3. Add this creamy mixture to the vegetables, including the carrots.
   

4. Pour into oiled pie dish or prepared pie crust.
   

5. Bake at 180°C for 45 mins.
   

6. Corn or spinach can be used instead of carrots.