Mix the first 6 ingredients to form a pastry dough. This doesn't roll well, but it makes a great pie crust. Once it's mixed well, pat evenly into a greased pie pan and bake at 350 degrees for ten minutes. Prick the bottom before putting in the oven.

Saut? the onions, finely chopped. Add the portabello mushroom, thinly sliced when the onions are transparent. Add plenty of oregano, enough salt and a good quantity of pepper. (I sprinkled some curry powder and added a teaspoon of vegan Worcestershire sauce for the heck of it). Then add the spinach.. you can also add some pine nuts/walnuts for an interesting texture and flavour.

Remember to take the crust out of the oven. In a blender, add the soymilk, tofu (crumbled a bit) and the corn and blend into a thick puree/paste. Play with the quantities to get it to a consistency a little thicker than cake batter. Stir this into the veggie mix and taste for flavours (to get the traditional yellowish egg yolk colour, add some turmeric). Add this to the pie crust and bake at 350 for 30-35 minutes. Note* I like more filling than pie crust, so I tend to "overfill". Reduce quantity of spinach and the rest if you want... serve hot.

Serves: 4

Preparation time: 1 hour

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