Joyful Vegan Family

Ingredients

• 1 TB olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 bunch of swiss chard, chopped (alternatively, you could use spinach)
• 1 tsp salt
• 1/2 cup cashews
• 1/4 cup nutritional yeast (aka “nooch”)
• 1/4 cup non-dairy milk
• 12 oz extra firm tofu
• 1/4 tsp turmeric
• 1/4 tsp nutmeg
• 1 TB minced basil
• Freshly ground pepper to taste

Directions:
1) If you are going to cook this right away, spray a bit of oil or non-stick spray on a pie pan and preheat the oven to 375. If you are going to prepare it for another day, just spray a bit of oil or non-stick spray on the pie pan.

2) In a large sauté pan heat the oil, sauté the onion and garlic until the onion is translucent, about 5 minutes.

3) Add the chard to the pan, reduce the heat to medium low, and cover until chard is wilted (about 2-3 minutes). Stir and remove from heat.

4) Place the cashews into the food processor. Process until they are finely ground. Place the milk, tofu, salt, turmeric, nutmeg, nutritional yeast and ground pepper into the food processor and puree until smooth. Transfer to a large bowl.

5) Add the basil and the swiss chard mixture to the bowl. As you add the swiss chard mix, try and drain out as much water as possible before adding the chard to the tofu mixture. I do this by lifting the chard out with tongs and squeezing it. Mix it gently until all the chard and basil is fully incorporated.  Add additional salt and pepper to taste if desired.

6) Pour the mixture into the prepared pie tin. At this point you can cover the pie in plastic wrap and store it in the fridge for 2-3 days, or you can bake it using the following instructions:

7) Bake for 40-45 minutes in a 375 oven. (If you just pulled it out of the fridge, plan on baking it for closer to 50 minutes). When it is done the center should be set and the top will be a bright yellow verging on golden brown. Remove from oven and let it rest for at least 15 minutes before serving.