quiche!

2 c. (ish?) pumpkin seeds not it shells
1/4 c. olive oil (divided into 1/8ths)
1 box of firm silken tofu
1.5 onions
a large handful of shitake mushrooms
a bundle of mustard greens
4 cloves of garlic
1 tbs. dijon mustard
1/2 tbs. cumin
3 tbs. nutritional yeast
1 tbs. basil
1 bay leaf

Crust:
-heat the oven to 350 or so
-using a blender or processor chop the pumpkin seeds until they are as close to flour as they can be. a few chunks and whole seeds
are okay.
-mix the seed flour and 1/8 c olive oil. it will be a crumbly, but that's okay. put it in a pie pan and squish it down and up on the sides. You may need more or less olive oil. you can also use earth balance if you wish, this would probably work better, actually. i'm just trying not to eat the stuff lately.
- after it looks nice and crusty stick it in the oven for 10-15 min. until it starts getting a bit golden.

Filling:
-saute the onions in the remaining olive oil with the bay leaf and the basil.
-remove bayleaf when onions are done.
-blend the tofu with the sauted onions until creamy.
-saute the chopped mushrooms for about 6 minutes, then add the chopped mustard greens and cook until the greens are almost completely limp.
-add spices, mustard, and nutritional yeast.
-stir these in with the tofu onion mush.
-pour into pumpkin seed crust
-bake at 350 for 20-40 minutes, checking every 5 minutes after 20. The reason the cook time is so broad is because sometimes the veggies have more moisture than other times. I'm not quite sure how to fix this yet.

Let the quiche cool for a bit then eat it up! I suggest eating it with a pinch of cumin, and some salsa.

Also, you can add any kind of veggies and spices. The only staple ingredients in this recipe are tofu, onion, and nutritional yeast. This is just my favorite variation right now.