5 ounces frozen spinach
½ cup (4 oz. jar) pimentos (optional)
1/3 cup water
1 ½ cup water-packed organic tofu OR 1 box (12.3 oz) extra-firm organic tofu
3 tablespoons cornstarch
¼ cup cashews (optional for added richness)
½ cup sliced olives (optional)
¼ cup nutritional yeast flakes
1 tablespoon dried minced onion
2 tablespoons lemon juice
1 tablespoon cold-pressed olive oil
1 teaspoon onion powder
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon basil
1 cup finely chopped or sliced, sautéed onion
Thaw spinach then squeeze out juice (may use juice to make up the 1/3 cup water.)
Place spinach in mixing bowl.
Mash tofu & measure. (Drain water off the water-pack tofu.)
Blend the water, pimentos, cornstarch, tofu, & cashews (if using) until smooth. (If you use cashews, blend them first until very smooth, with just enough of the liquid to cover the nuts. Then add the rest of these ingredients and blend well.)
Pour into mixing bowl & add the spinach, olives, sauteed onions, and other seasonings, stirring together.
Spoon the mixture into unbaked gluten free pie crust.
Bake for 60 minutes at 350 degrees.
Let sit 10 minutes before serving.
Disclaimer: The information in this article is educational and general in nature. Neither Abundant Life Family Chiropractic, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.