Recipe - Carrot-Tofu Quiche

4 cup Carrots; cut or sliced up
2 cup Tofu; mashed
One fourth cup ;water from the carrots
1 teaspoon Sea salt
1 small Onion; minced
One half teaspoon Dill seed
2 tablespoon Parsley; chopped
1 Whole wheat pie crust
2 tablespoon Sesame seeds

Steam the carrots until tender.

Blend together the tofu, water, and salt. Use enough water to obatain a
thick, creamy consistency like that of mayonnaise or pudding. (The amount
of water you use will depend on the moisture content of the tofu.)

Add the onion, dill, and parsley to the tofu cream.
Mix well.

Spread the tofucarrot mixture over the crust in a 7 x 11inch baking
dish. Sprinkle with sesame seeds and bake at 350 deg for 3545 minutes, or
until set.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini