Beery Carrot Leek Pie
I created this pie because I yearned for a creamy spread of cheese, ale, and horseradish I saw at Whole Foods, and also I needed a new way to eat carrots. Easy and pretty good.
4 carrots, grated
4 leeks, chopped and cleaned
2 stalks of celery, chopped
1/2 c. frozen peas
1lb. silken tofu
2 Tbs. olive oil
2 Tbs. prepared horseradish
2 Tbs. vegetarian Worcester sauce
Ale
1 package nutritional yeast
salt
pepper
1 frozen whole wheat pie crust, thawed (I cheated. You can make from scratch of course.)
Saute leeks in olive oil and salt. Meanwhile, blend tofu, horseradish, worcester, and yeast. When leeks are softening, add carrots, celery and enough ale to keep them from sticking. Saute 5 mins. Turn off heat and pour in tofu. Stir in ground pepper and peas. Pour into pie crust and bake uncovered at 350 for an hour or whenever it develops a firm top (which probably has a more precise cooking name).
4 carrots, grated
4 leeks, chopped and cleaned
2 stalks of celery, chopped
1/2 c. frozen peas
1lb. silken tofu
2 Tbs. olive oil
2 Tbs. prepared horseradish
2 Tbs. vegetarian Worcester sauce
Ale
1 package nutritional yeast
salt
pepper
1 frozen whole wheat pie crust, thawed (I cheated. You can make from scratch of course.)
Saute leeks in olive oil and salt. Meanwhile, blend tofu, horseradish, worcester, and yeast. When leeks are softening, add carrots, celery and enough ale to keep them from sticking. Saute 5 mins. Turn off heat and pour in tofu. Stir in ground pepper and peas. Pour into pie crust and bake uncovered at 350 for an hour or whenever it develops a firm top (which probably has a more precise cooking name).