Corn Muffins

Mix flours.

Crumble tofu into blender.

Add boiled water and salt to tofu in blender carefully and blend until not quite smooth, with just a few pulses.

Don't do this in too small a blender or without a lid, like I did once.

The goal is muffins, not second degree burns.

Add immediately to flour and mix well.

Spoon into muffin tins or cast iron stick trays and bake at 400 °F for about ½ hour until golden brown.

Mix lightly with a fork until dough forms a ball, adding more water if necessary.

Roll out dough between sheets of waxed paper.

Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan.

If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.

Prick sides and bottom of crust with a fork.

Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees.

Filling: heat 1 teaspoon water or oil in a skillet over medium heat.

Add onion and saute for 3 to 5 minutes.

Add garlic and saute for 30 seconds.

Add broccoli florettes and 1 to 2 tablespoons water, then cover.

Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes.

Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom.

In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast.

Blend 1 to 2 minutes, until very smooth.

Pour tofu mixture over vegetables in pie crust.

Place red pepper or black olives on top if desired.

Bake 40 minutes, until slightly puffy.

Allow to cool 5 to 10 minutes before slicing.

Variation: substitute 3 cups of any vegetable for the broccoli.

Try lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini.