Carrot-tofu quiche

Yield: 6 Servings

Ingredients:

4 c Carrots; sliced
2 c Tofu; mashed
1/4 c ;water from the carrots
1 ts Sea salt
1 sm Onion; minced
1/2 ts Dill seed
2 tb Parsley; chopped
1 Whole wheat pie crust
2 tb Sesame seeds

Instructions:

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 tofu-carrot mixture over the crust in a 7- x 11-inch baking dish. Sprinkle with sesame seeds and bake at 350 deg for 35-45 minutes or until set. From the files of DEEANNE