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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Summer Veggi Pie Recipe

Brought to you by Joshua Grindle Inn

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Yield: 12 servings

Ingredients:
13 ounces frozen shredded potatoes
salt and pepper to taste

1 large onion, sliced thinly
1/2 c green onions, chopped
1 tsp garlic, minced
1 Tbsp oil
1 1/2 c mushrooms, sliced thinly
3/4 c broccoli, chopped
1 c zucchini, sliced
1 lbs extra firm tofu, drained
2 Tbsp oil
2 Tbsp lemon juice
1/2 tsp garlic powder or granules
1 tsp salt
3 Tbsp flour
paprika

Instructions:
More and more often these days we have guests who, for health or ethical reasons, are abstaining from animal products. We've been very careful to eliminate meat from all of our dishes, but this request is a little more challenging since we rely so much on milk and eggs in our recipes, especially for the quiches. However, we have found that this quiche is so creamy, tangy and satisfying that no one seems to notice that it is not a "traditional"quiche.

Oil a glass pie plate and distribute potatoes over bottom of pan. Season with salt and pepper and bake for 20-25 minutes at 350 degrees, stirring occasionally, until slightly browned. Spread softened potatoes evenly over bottom and sides of pans.

Saute green onions, yellow onions and garlic in oil until tender. Add broccoli, zucchini and mushrooms and saute until tender. Drain well and place in a large mixing bowl. Set aside.

In food processor, blend tofu, oil, lemon juice, garlic powder, salt and flour until very smooth. Add to vegetable mixture and mix well. Spread mixture evenly into the pie plate. Sprinkle top with paprika. Bake at 350 degrees for 45 minutes until firm and lightly browned on top.