Carrot-Tofu Quiche

• 4 cups carrots sliced
• 2 cups tofu mashed
• 1/4 cup water from the carrots
• 1 teaspoon sea salt
• 1 small onions minced
• 1/2 teaspoon dill seed
• 2 tablespoons parsley leaves chopped
• 1 each pie shell (9 inch) whole wheat
• 2 tablespoons sesame seeds

1. Steam the carrots until tender.
2. Blend together the tofu, water, and salt.
3. Use enough water to obatain a thick, creamy consistency like that of mayonnaise or pudding.
4. (The amount of water you use will depend on the moisture content of the tofu.)
5. Add the onion, dill, and parsley to the tofu cream.
6. Mix well.
7. Spread the tofu-carrot mixture over the crust in a 7- x 11-inch baking dish.
8. Sprinkle with sesame seeds and bake at 350F (180C) for 35 to 45 minutes, or until set.

carrots, tofu mashed, water, salt, onions, dill, parsley, pie shell, sesame seeds

Taken from recipeland.com/recipe/v/carrot-tofu-quiche-40299 (may not work)