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hot sides yields 20 servings over the prebaked crust. Sprinkle with the remaining crumbs and bake for 1 hour and 15 minutes. crumbs, and bake for 10 minutes. ing dish or 2 9-inch round baking pans, reserving the remaining Press half of the crumb mixture into a 10x16-inch bak- der, vanilla, oil, and sweetener to form a crumbly dough. 3. To prepare the filling, in a food processor grate the apples and plums. Combine the apple

266 Vegan Chopped Liver
CAULIFLOWER PIE yields 8 servings 267 Rice and Lentils
267 Adzuki and Rice
A wholesome meal in a pie dish. Cauliflower, with its cancer-preventing properties, is a tasty and
versatile vegetable that is sure to make its appearance at your table time and time again. 268 Meatless Loaf with Red Pepper Ketchup
269 Barley Loaf and Green Sauce
CRUST 1. To prepare the crust, combine the rice and cheese. Press the mixture into the 270 Coconut-Millet Pudding
1½ cups cooked brown rice bottom of a 9-inch round baking pan 270 Millet Patties
½ cup shredded or grated cheese 2. To prepare the filling, steam the cauliflower for 5 minutes, then chop. Combine 271 Millet-Squash Casserole
with the milk, cheese, bread crumbs, eggs, salt, and pepper. 273 Quinoa Patties
3. Pour the filling over the crust and bake at 375˚ F for 25 minutes.
FILLING 274 Quinoa Pizza Patties
2 cups cauliflower 274 Kasha Patties
1 cup milk or milk substitute 275 Romaine Wraps
½ cup shredded or grated cheese 276 Tofu Patties
1 tablespoon whole wheat bread VARIATION To make this dish gluten- 276 Baked Tofu
crumbs free, substitute the bread crumbs with kasha. 278 Tofu Quiche
2 eggs 279 Spicy Noodles with Crispy Tofu
¾ teaspoon sea salt, or to taste 280 Soybean Bake
Dash of ground black pepper 280 Soybean Burgers
283 Falafel
283 Chickpea Croquettes
yields 9-inch crust
GLUTEN-FREE PIE CRUST 284 Vegetarian Cholent
Although the kugels in this section are perfectly delicious on their own, a crust may be added to any 284 Vegetarian Chow Mein
of them to enhance a dish for a yom tov meal. 285 Vegetarian Sushi Rolls
1 cup almond flour 1. Preheat the oven to 300˚ F.
2 tablespoons coconut flour 2. In a medium bowl, combine the flours, arrowroot starch, salt, baking soda, and
¼ cup arrowroot starch rosemary or scallions.
Pinch of sea salt 3. Add the honey or sugar if using, oil, and water and combine well.
¼ teaspoon baking soda 4. Press into a 9-inch round pie dish and bake until lightly browned, 20 minutes.
¼ teaspoon minced fresh Cool completely before filling.
rosemary or fresh scallions
2 tablespoons honey or sugar
(for a sweet pie)
2 tablespoons oil
2 tablespoons water

254 HEALTHY EVER AFTER