½ cup (125 ml) of millet
1½ cup (375 ml) of water
1 chopped onion
½ tsp (2 ml) of garlic powder
¼ tsp (1 ml) cinnamon powder
¼ tsp (1 ml) of ground clove
¼ tsp (1 ml) of all purpose spices
¼ tsp (1 ml) of salt
2 tbsp (30 ml) of tamari sauce
1 cup (250 ml) of crushed tofu (use fork to crush)
Using a covered casserole, cook the millet in water for 20 minutes.
Empty the cooked millet into a bowl and add the other ingredients. Mix well. Add some water if the mixtures seems too thick.
Empty the mixture into a non cooked pie crust. Next, take another pie crust, turn it upside down and cover the pie.
Cook in the oven at 350 degrees F (180 degrees C) for approximately 30 minutes.
Note : for the crust, see recipe « Home made flaky pie crust ».
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Home made flaky pie crust
« always flaky and with less fat »
for 2 shells
2 cups (500 ml) of pastry flour
2 tsp (10 ml) of baking powder
½ tsp (2 ml) of salt
6 tbsp (90 ml) of milk
½ cup (125 ml) vegetable oil
Mix together all the dry ingredients. Next, add the oil and milk. Mix the ingredients together with a fork. If the dough is too soft, you can add a little more flour. If the dough is too dry and is cracking, add a little milk or oil.
Separate the dough in two. Form the dough into a ball then flatten out. Place the dough in between two pieces of wax paper and flatten it using a rolling pin. Gently peel the top wax paper from the dough and place it back. Now flip the dough over and remove the top piece of wax paper.
Place an aluminum pie plate upside down over the dough. Slide your hand under the wax paper and carefully flip it over. Peel away the wax paper. (Because you have already removed the wax paper once, it will now peel off easily)
Shape the edges of the crust with your fingertips going all around the edges.
NOTE : If your recipe requires a pre-cooked pie crust, prick holes into the dough using a fork. Then place into the oven and cook at 350 degrees F (180 degrees C) for 10 to 12 minutes.
ALTERNATIVE : Remplace the 2 cups (500 ml) of flour with 1½ cups (375 ml) of pastry flour + ½ cup (125 ml) of wheat germ.
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Excerpt from the cook book « Cuisine végétarienne à la portée de tous »
By Madeleine Guénette