Spinach 'Custard' Pie

The definition of a custard is a thickened dish consisting of milk, eggs, and flavoring, either savory or sweet, which is why I put it in quotation marks in the title. The 'custard' in the original version of this recipe came from sour cream and a combination of eggs and egg whites. This vegan version uses Tofutti's Better than Sour Cream and Ener-G's egg replacer.

First cook two (10-ounce) packages of frozen spinach according to package directions. Drain well and transfer to a large bowl.

Heat a medium skillet over medium-high heat and coat with cooking spray. Add 1/4 cup chopped onion and 1/4 cup chopped red bell pepper to the pan and saute for two minutes.

Add the onion mixture to the spinach, along with enough egg substitute to equal 2 eggs and 2 egg whites. (If you're using Ener-G, this is about two tablespoons of the powder mixed with 1/2 a cup of warm water; stir well with a whisk).

To the spinach mixture, add: 2 tablespoons all-purpose flour, 2 tablespoons vegan Parmesan (such as the Parmesan grated topping from Galaxy Foods), 2 teaspoons of melted vegan butter (such as Earth Balance), 1/4 tsp. salt, a dash of black pepper, and the 'sour cream'.

The original recipe called for one full 8-ounce carton of sour cream, but alas Tofutti sells their Better than Sour Cream in 12-ounce containers; 8 ounces is about one cup worth. Also, a note on the vegan Parmesan: the grated topping from Galaxy Foods has a very strong flavor which I find more potent than regular Parmesan cheese. Therefore, I only used one tablespoon of it, instead of two (okay, and I was almost out, so that was all I had left!) So add your 'Parmesan' to taste.

Spoon the mixture into a 9-inch pie plate coated with cooking spray. Sprinkle the top with the 1/4 tsp. of paprika. Bake at 350 degrees for 30 minutes. Let stand for 5 minutes before serving, and then cut into six wedges.

One wedge is 120 calories.

Cost:
frozen spinach $4.66
'sour cream' $2.49