Today Paul and I made Pie yayy!! My only verdict for making things are only to use up dying food. It was my first real food that I've eaten since school started. School is quite hectic and I barely have any time for anything.
We used a vegweb recipe for the pie crust I found it really oil though. When Paul made the pie crust it pooled on the bottom of the pan.
1 Baked pie Crust from Vegweb
1 Medium Onion
2 Cloves Garlic
1 Bunch of Watercress
1 Bunch of Spinach
A handful of Amaranth Leaves ( Yeen Choy)
2 1/2 + 1 1/2 Tbsp Vegan Oyster Sauce
10 oz Froze Firm Tofu, Thawed
1/2 Tsp Garlic Powder
Salt for taste
Oil for sauteing
- Rough chop and wash the watercress, spinach and amaranth leaves. If you don't have amaranth leaves just substitute with spinach.
- Slice the onions, shallots and garlic.
- Squeeze out the excess water from the tofu and crumble them into a separate bowl and mix in the 1 1/2 Tbsp of Vegan oyster sauce, garlic powder and salt for tasting.
- Preheat the oven to 450 F.
- Pour some oil onto a pan and heat it up on high heat. Add the onions and lower the heat to medium and saute the onion for two minutes, a little before the onions are cooked thoroughly. Then add in the shallots and garlic and saute for another minute.
- Add in the leafy green mixture and saute them until they start to wilt. Then add in the 2 1/2 Tbsp of vegan oyster sauce and enough salt to taste.
- Add in the tofu mixture into the pan. It should absorb all the excess water from the leafy greens.
- Continue to saute the food until all the water is absorbed by the tofu and remove from heat.
- Pour the mixture into the baked crust and placed the pie into the oven and bake it for 20-25 minutes. We made some decoration for the top of the pie so we baked until the extra pie crust on top turned golden.