OH yeah, this came out gooood. I had to have 2 slices, which is fine because everything in here is good for you, no unnecessary or empty calories here, nope, just nutrition packed! I will certainly be making this again, VERY soon.
Filling inspired by Oh She Glows, simple sweet potato crust was my own invention 🙂
2 medium sweet potatoes, sliced thinly, baked at 350 for about 20 min with coconut oil spray and oregano.
Let cool enough to handle and press into greased pie pan. Let some of the potato slices overlap and press together to help them stay cohesive.
Then make the filling:
16oz of firm tofu, liquid pressed out
few TBS unsweetened almond milk
1tbs coconut oil
1 yellow onion, chopped
3 cloves garlic, minced
1/2 yellow bell pepper, chopped
1/2 carton of mushrooms, sliced
1 large handful fresh basil, copped
2 large handfuls fresh spinach
1/2 jalapeno, copped
about 3 TBS chopped green onion tops
dash crushed red pepper
few dashes dried oregano and parsley
dash of sea salt
Place tofu in high speed blender, adding almond milk only enough to help it along. Pour into a bowl and set aside.
In a skillet on low/medium heat, melt coconut oil. Sauté chopped onion, minced garlic, bell pepper, and mushrooms, in that order, making sure to let all the water cook off. Then add in jalapeños and all other filling ingredients including spinach. Sauté until liquid cooks off, cool slightly, and pour into bowl with tofu puree. Mix well and turn into your pie crust!
Bake at 375 for 35 min until just firm. Let cool before slicing. Got my breakfasts for the week! Enjoy 🙂