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Christian Vegetarian Association Presents:
Take Heart!

Spinach-Mushroom Pie (http://www.veganconnection.com/recipes/index.htm)

Yield: 8 servings

Ingredients for dough

1 tb Yeast

1 cup Warm water

1/2 tsp. Sugar

3 cup Unbleached flour

1/2 tsp. Salt

1 tbsp. Canola oil

Ingredients for filling

1 cup TVP granules or flakes

7/8 cup Boiling water

1 tsp. Salt

1 tsp. Oregano

1 tsp. Basil

1/2 tsp. Fennel seeds

2 cup Mushrooms, sliced

10 oz Frozen chopped spinach, thawed and drained

6 oz Tomato paste

1/4 cup 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, sauté 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 soy 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.

Your question and comments are welcome

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