• 4 cups chopped spinach (I use the bagged frozen kind; this is the measurement BEFORE
  
• defrosting)
  
• 1/2 cup chopped onion
  
• 2 teaspoons all vegetable shortening, softened
  
• 2 tablespoons nutritional yeast
  
• 1 teaspoon garlic salt
  
• 1/4 teaspoon baking soda
  
• 1 cup plain, unsweetened soymilk
  
• 1 and 1/2 cups cornmeal
  
• 3 tablespoons sweetener
  
• 1/4 cup prepared mustard
  

Just stir the ingredients together in
a large bowl in the order in which
they are listed and drop the mixture
into a round (about 9" diameter)
ceramic baking dish. Make sure it is
spread evenly in the dish. Bake at 350
degrees for about 15 minutes, and then
turn the temperature down to 250
degrees and bake for another 10
minutes. The texture is soft, so if
you like a firmer spinach pie, you
could try experimenting with more
cornmeal or cooking it longer at a
lower temperature. You can also try
adding other vegetables. This recipe
is excellent with sliced mushrooms and
red bell peppers. Enjoy!

Serves: 2-4

Preparation time: 45 minutes, including baking time