Issue link: https://nest.uberflip.com/i/1264850
Ingredients • 1 pie crust • 250g firm tofu • 80g cooked peas • 100g cooked spinach • 1 artichoke • 1 garlic clove, minced • 100 ml soy milk (with no added sugar) • 3 tbsp extra virgin olive oil • 2 tbsp nutritional yeast • 1/2 tsp turmeric • 1/2 tsp salt • Pepper to taste • 1 lemon Directions 1. Preheat oven to 180°C / 350°F. 2. Prepare the artichokes: remove tough outer leaves until only the pale-green leaves remain. Cut off the top 1/4 inch of the artichoke. Trim the stem and any dark parts around the bottom. Cut it into slices and drop into water with lemon juice. 3. Heat a skillet over medium heat with 1tbsp of extra virgin olive oil, add minced garlic and cook, stirring occasionally, until slightly softened — about thirty seconds. Drain artichokes and add to pan. Cook, stirring often, until artichokes are just tender — about 10/12 minutes. 4. To prepare the filling, add tofu to a food processor with nutritional yeast, 2tbsp extra virgin olive oil, turmeric, soy milk, salt and pepper to taste. Process all the ingredients until smooth. 5. In a large bowl mix together the tofu mixture with the peas and spinach. 6. Pour the filling into the pie crust, add the artichoke on top and slightly press them inside. Bake for about 30/40 minutes or until the top appears golden brown and firm. Allow to cool a little before cutting and serving.