1 bunch of cooked spinach, chopped
½ cup of diced eggplant
½ cup of coarsely chopped red cabbage
Tomato slices and crumbled tofu for garnish
The following spices to taste: oregano, bazil, dry mustard, sweet paprika, and garlic salt.
Crust
1/3 cup + 1 tbsp. Earth Balance or Spectrum margarine
¼ tsp. salt
1 cup whole wheat flour
2-4 tbsp. water
Preheat oven to 375. Cut margarine into flour and salt. Add water 1 tablespoon at a time until all of the mixture is nicely moistened. Gather pastry into a ball. Press into nonstick pie plate, 9×11/4. Be sure to press along the sides careful not to make any holes. Thoroughly poke crust with fork (helps avoid shrinkage). Set aside. In a medium size bowl blend spinach, red cabbage, and eggplant. Add spices to taste. You can press some spices into the crust as well. Pour mixture onto the crust. Add tomatoes and tofu crumbles. Bake in the oven at 375 for 30-40 minutes or until crust is a nice light brown and pie is bubbly.