Savory Pie Crust and Mushroom Spinach Pie

1. Preheat oven to 350ºF.
2. Lightly oil a 9-inch deep dish pie pan with ½ teaspoon virgin olive oil.
3. Combine teff flour, ground flax seeds, olive oil, and salt in a medium-size bowl and stir until well combined.
4. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pan.
5. Poke a few holes in the dough with a fork.
6. Bake for about 10 minutes, until the crust loses its shine and is lightly browned. Remove from the oven and add your favorite savory pie filling.

1. Heat a skillet and add the olive oil. Add and sauté onions, garlic, salt, and pepper.
2. Sauté for about five minutes, or until the onions soften and become translucent.
3. Add and sauté mushrooms for about 5 minutes, or until they as tender as you like.
4. Turn off the heat and stir in 1 teaspoon dried basil
5. Add spinach then cover the skill and let the spinach lightly cook from the residual heat while you make the tofu mixture.
6. In a food processor, blend tofu, umeboshi vinegar, 1 tablespoon dried basil, 1 teaspoon dried thyme, and fresh ground black pepper. Taste and adjust the seasonings, if desired.
7. Combine and stir the tofu mixture into the vegetable mixture then pour into the pre-baked teff pie crust.
8. Bake 10 minutes or until the tofu becomes lightly browned. Remove from the heat and let it cool before slicing. Enjoy!

For a more beautiful pie: you could sauté additional shiitake mushrooms and spinach and scatter them on top of the pie before baking.

• 1 cup shiitake mushrooms, sliced
• 2 cups spinach
• 2 tablespoons virgin olive oil
• Pinch of sea salt and fresh ground pepper

1. Sauté the shiitake mushrooms in 1 tablespoon of virgin olive oil with a sea salt and black pepper for a couple of minutes.
2. Scatter on top of the pie.
3. Next sauté the 2 cups of spinach for about a minute and then spread over the pie before baking.