Carrot Coriander Tofu Quiche

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For each two pies you will need:

Two prepared 11” pie shells --

2.5 packages Organic Tofu

1 heaping Tbs. Eden Umeboshi Plum Paste

8 oz. Toasted Tahini

1 Cup hot Cooked Butternut or Buttercup Squash

1/2 Cup hot cooking liquid from the squash

2 Tbs. heaping "Ener-G" Egg Replacer

Ground Cayenne Pepper to taste

Scant 1/8 tsp Ground Nutmeg

Szeged Hungarian Paprika

3 Cups Carrot Nituki

2 Red Onion cut Nituki

1 1/2 Tbs. Canola Oil

2 Tbs. Ground Coriander

Use unbleached white flour or white whole wheat flour. Crimp the edges so that they stand up.

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