Date: Sun, 17 Jul 94 12:49:10 EDT
From: SUSAN WYLDER (ZF_WYLDER@SCSU.SCSU.EDU)
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: Spinach-Mushroom Pie
Categories: Soy, Main dish, Low-fat, Favorites
Yield: 8 servings
---------------------------DOUGH---------------------------
1 tb Yeast
1 c Warm water
1/2 ts Sugar
3 c Unbleached flour
1/2 ts Salt
--------------------------FILLING--------------------------
1 c TVP granules or flakes
7/8 c Boiling water
1 ts Salt
1 ts Oregano
1 ts Basil
1/2 ts Fennel seeds
2 c Mushrooms, sliced
10 oz Frozen chopped spinach,
-thawed and drained
6 oz Tomato paste
1/4 c Water
Soymilk for brushing
-top crust
Dough: In a large bowl, mix together yeast, water,
and sugar. Let stand 5 minutes. Add flour and salt.
Knead about 5 minutes into a smooth, elastic ball of
dough. (This can be done in the food processor with a
dough hook.) Cover and let rise until double in size.
Punch down.
Filling: Mix together TVP, boiling water, salt,
oregano, basil, and fennel seeds. In a large skillet,
saute TVP mixture for a few minutes. Stir in
mushrooms, spinach, tomato paste, and water until
heated through.
Preheat oven to 375 degrees. Roll the dough into a
large oblong shape, spread filling evenly on top and
roll up like a jelly roll. Brush top with a little
bit of milk. Bake for 30 to 35 minutes. If crust
begins to brown too much, cover with foil during the
last 5 or 10 minutes. Cut into 16 slices to serve.
Note: A 16-oz. package of frozen bread dough can be
used to save time. Or substitute your favorite
whole-grain dough for the bread.
(Adapted from Vegetarian Times, Feb. 1992)
kwvegan vegan