Title: Carrot-tofu quiche
 Categories: Vegetarian, Main dish
      Yield: 6 Servings
 
      4 c  Carrots; sliced
      2 c  Tofu; mashed
    1/4 c  ;water from the carrots
      1 ts Sea salt
      1 sm Onion; minced
    1/2 ts Dill seed
      2 tb Parsley; chopped
      1    Whole wheat pie crust
      2 tb Sesame seeds
 
   Steam the carrots until tender.
  
   Blend together the tofu, water, and salt. Use enough water to
  obatain a thick, creamy consistency like that of mayonnaise or
  pudding. (The amount of water you use will depend on the moisture
  content of the tofu.)
  
   Add the onion, dill, and parsley to the tofu cream.
   Mix well.
  
   Spread the tofu-carrot mixture over the crust in a 7- x 11-inch
  baking dish. Sprinkle with sesame seeds and bake at 350 deg for 35-45
  minutes, or until set.
  
   From the files of DEEANNE