I have adapted this recipe from the one found in Kaye Sehm’s “Back to Eden” cookbook. I replaced 1 cup of zucchini in the original recipe with 1 cup of kale. Kale has deservedly earned the title of superfood containing such nutrients as beta-carotene, calcium, folate, iron, magnesium, potassium, vitamin A, C and K in larger quantities than many other vegetables As a result, I try to add Kale into as many recipes as possible.
ZUCCHINI AND KALE PIE
Makes: 1 x large pie
INGREDIENTS
- 2 cups grated zucchini
- 1 cup finely chopped kale
- 1 onion ( finely diced)
- 2 cloves garlic
- 3/4 cup raw cashews
- 1 cup water
- 300 gms firm tofu
- 3 TB cornflour
- 1tsp turmeric
- 1 TB onion flakes
- 1/2 cup fresh diced basil leaves
- 2 tsps. celtic salt
- 1 pie crust
METHOD
- Grate zucchini, chop kale and onion.
- Put cashews and water in blender and blend briefly.
- Add tofu, cornflour, turmeric, onion flakes, salt, garlic and basil and blend until smooth.
- Stir in zucchini, kale and onion.
- Spoon into unbaked pie crust of your choice.
- Bake at 180 degrees C for about 45 mins.
- Serve with a fresh salad.
