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June 2007

Recipe of the Month

Summer Veggie Pie
Joshua Grindle Inn, Mendocino, CA

"More often these days we have guests who are abstaining from animal products. We've been very careful to eliminate meat from all of our dishes, but this request is a little more challenging since we rely so much on milk and eggs in our recipes. However, we have found that this quiche is so creamy, tangy and satisfying that no one seems to notice that it is not a 'traditional' quiche."

Total preparation time: 1.5 hours
Serves: 12

13 ounces frozen shredded potatoes
1/2 cup green onions, chopped
1 large onion, sliced thinly
1 teaspoon garlic, minced
1 tablespoon oil
3/4 cup broccoli, chopped
1 cup zucchini, sliced
1 1/2 cup mushrooms, sliced thinly
1 lb. extra firm tofu, drained
2 tablespoons oil
2 tablespoon lemon juice
1/2 teaspoon garlic powder
1 teaspoon salt
3 tablespoons flour

Preheat oven to 350 degrees. Oil a glass pie plate and distribute potatoes over bottom of pan. Season with salt and pepper, and bake for 20-25 minutes, stirring occasionally, until slightly browned.

Spread softened potatoes evenly over bottom and sides of pan. Sauté green onions, yellow onions and garlic in oil until tender.

Add broccoli, zucchini and mushrooms, and sauté until tender. Drain well and place in a large mixing bowl. Set aside.

In food processor, blend tofu, oil, lemon juice, garlic powder, salt and flour until very smooth. Add to vegetable mixture and mix well.

Spread mixture evenly into the pie plate. Sprinkle top with paprika. Bake at 350 degrees for 45 minutes until firm and lightly browned on top.

Recommended by BedandBreakfast.com membership consultant (and vegetarian) Meghan Scott.

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