Italian Easter Pie

Serves 4 to 6

www.ZsusVeganPantry.com

1 cup unbleached all-purpose white flour

1 cup whole wheat flour

1/2 cup vegan butter, cut into 1-inch cubes

2 teaspoons dried basil, divided

2 teaspoons dried oregano, divided

1 teaspoons sea salt

1 teaspoon natural sugar

1/4 cup ice cold water

1/2 c almonds, cashew or any white nut

1 (14-ounce) package soft tofu, rinsed

1 tablespoon fresh lemon juice

1 tablespoon olive oil

¼ cup minced onion

2 cups minced vegan sausage

2 garlic cloves, minced

¼ cup minced soft sun-dried tomatoes

5 cups fresh spinach, tough stems removed

Fresh ground black pepper

1. Make the crust by combining the flours, butter, 1 teaspoon oregano, 1 teaspoon basil, salt and sugar in a food processor. Pulse until the butter is about the size of peas. Add the water and pulse about 20 times. Add more water, a teaspoon at a time until the dough, when squeezed, holds together Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

2. Preheat oven to 350-degrees F. Make the tofu by processing the nuts until finely ground in a blender or food processor. Add the tofu, lemon juice, ½ teaspoon salt, 1 teaspoon oregano, 1 teaspoon basil and process until smooth, scraping the sides as needed. Set aside.

3. Make the filling by heating the oil in a large skillet over medium heat. Stir in the onion, sausage, garlic and tomato. Cook until the onion is golden, about 8 minutes. Stir in the spinach and season with salt and black pepper. Cook until the spinach wilts. Remove from heat and add the tofu mixture. Stir well to combine, adjust seasoning with salt and black pepper and set aside.

4. Divide the dough into two pieces. Roll each piece into a circle 2 inches bigger than the pie pan. Place one crust in a pie pan, cutting off excess dough hanging over the edge. Add filling to the pie pan. Top with the second crust, tucking extra dough into the pie pan. Cut steam holes in the dough, spray with olive oil spray, and bake in the preheated 350-degree oven until the crust is golden brown, about 55 minutes.