Moosewood Cossack Pie
~ Two 9" single pie crusts (homemade or store-bought, your call)
~ 3 cups sliced mushrooms
~ 2 tbsp. Earth Balance or other vegan margarine
~ 1 large onion, diced
~ 2 large carrots, diced
~ 1 green bell pepper, diced
~ 4 cloves garlic, minced
~ 1 tbsp. dill weed
~ 1 tsp. each: salt, basil, paprika, smoked paprika
~ A few grinds of black pepper
~ 2 cups chopped green cabbage
~ 2 cups chopped broccoli
~ 1/4 cup white wine
~ 1/4 cup flour
~ 14 oz. firm tofu, drained and crumbled
~ 12 oz. firm silken tofu, crumbled
~ 1 cup nutritional yeast
~ 1 tbsp. cornstarch
~ 1 tsp. each: black salt, onion powder
~ 1/2 tsp. white pepper
~ Dash nutmeg
~ 1/4 cup plain, unsweetened soy milk
~ 3 large scallions, chopped
~ Juice of one lemon
~ 1 tsp. paprika
~ 2 teaspoons wheat germ
~ Preheat the oven to 350 degrees fahrenheit.
~ Coat a large skillet with cooking spray and sauté the mushrooms over medium-high heat until fragrant and slightly browned. Sprinkle with salt and transfer to a dish.
~ In the same skillet, melt the margarine and cook the onion over medium heat for about 10 minutes, until soft and translucent.
~ Add the carrot, bell pepper, garlic, and seasonings. Continue cooking for 5-7 minutes, stirring occasionally.
~ Add the cabbage and broccoli and cook five minutes more. Pour in the wine, mix thoroughly, and stir in the flour. Cook another minute or so and remove from heat.
~ In a blender or food processor, combine all the ingredients from tofu through lemon juice and process until smooth.
~ Combine all but one cup of the tofu mixture with vegetables and divide equally between two single pie crusts.
~ Top the pies with the remaining tofu mixture, smoothing with a spatula. Sprinkle with 1/2 tsp. paprika and 1 tsp. of wheat germ per pie, and bake at 350 degrees for 45 minutes, or until set. Allow the pies to stand for about 10 minutes before slicing. This is equally good served hot, at room temperature, or as cold leftovers straight of the refrigerator.