- 2 leeks, sliced
- 1 teaspoon [5 mL] vegetable oil
- 1 sweet green pepper, diced
- 1 sweet red pepper, diced
- 1/2 bag fresh spinach leaves, rinsed
- 1/2 cup [125 mL] thinly sliced fresh mushrooms [optional]
- 1 pound [454 g] firm bean curd, diced
- 1 cup [250 mL] soy milk
- 1 cup [250 mL] bisquick mix
- Shortening
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- Brown leek slices into hot oil until soft.
- Add green and red pepper dices; cook for 5 minutes.
- Mix in spinach leaves and mushroom slices; cook until liquid evaporates completely.
- Take away from heat.
- Into a food processor, process together bean curd dices, soy milk and bisquick mix, until smooth.
- Preheat oven to 350°F [180°C].
- Grease a 6-cup [1.5-L] deep pie plate with shortening.
- Mix bean curd mixture into vegetable mixture.
- Pour into pie plate.
- Bake into preheated oven for approximately 1 hour [check with a toothpick for doneness].
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