Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Serve with a crisp green salad with lots of summer-ripe tomatoes.
Diet Types: Dairy Free, Low Fat, Vegan, Vegetarian
  • 3 leeks, washed and sliced into thin half moons
  • 2 cups sliced mushrooms
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound firm tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon Tamari
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon white pepper
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Preheat oven to 350 degrees. Heat oil in a large skillet. Add leeks and garlic and sauté for 2 minutes until leeks start to wilt. Add mushrooms and continue sautéing for about 5 minutes more, until soft. In a blender or processor, add tofu, lemon juice, Tamari, mustard and white pepper. Blend until smooth. Fold the tofu mixture into the veggies. Pour into a lightly greased 9" pie plate. Bake for 45 minutes, or until lightly browned around the edges and the edges start to pull away from the sides.

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