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Serves: 16
Prep time: 1hr 15 min
CRUST INGREDIENTS:
- 2 ¼ c quick-cooking oats
- ¾ c sesame seeds
- 1 ¾ c cashews, raw
- 1 ½ tsp salt
- 1 ½ tsp garlic powder
- 1/3 c whole wheat flour
- ½ c water
FILLING #1 INGREDIENTS:
- 1 green bell pepper, chopped
- 2oz can pimentos, chopped
- ½ c ripe olives, sliced
- 1 onion, chopped
- 1 pkg mixed vegetables, frozen
- 2 T vegetarian chicken seasoning
FILLING #2 INGREDIENTS:
- ½ c cashews
- 2 T vegetarian chicken seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lb silken tofu, firm or extra firm
- ½ c water
- 1 tsp basil
- 2 T cornstarch
DIRECTIONS:
Crust
Blend together oats, seeds, 1 3/4 cup cashews, salt and 1 1/2 tsp garlic powder for 1-2 minutes. There should be large clumps. Pour into a mixing bowl and add the whole wheat flour and 1/2 cup water. Mix well with hands, breaking up crumbs. Press into two 10 inch pie pans.
Filling #1
In a small amount of water, sauté the green pepper, pimentos, olives, onion, mixed vegetables, and 2 T vegetarian chicken seasoning.
Filling #2
Finishing
Combine both fillings together and pour into crusts. Bake at 375 degrees for 45 minutes or until knife comes out clean.
NUTRITIONAL INFORMATION:
Per serving: 238.3 Calories; 13.6g fat (49.3% calories from fat); 9.7g protein; 21.8g carbohydrate; 0mg cholesterol; 457mg sodium. Exchanges: 1 grain (starch); ½ lean meat; ½ vegetable; 2 ½ fat.
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