3/4 cup cooked brown rice
1/3 cup water
1 zucchini (courgette)
2 celery stalks
300 gram silken tofu
salt and black pepper
fresh parsley or chives
Process carrot, zucchini, pumpkin, celery, tofu, pinch of salt and pinch of black pepper, until combined well. Then pour on top of the pie base.
Cook at 200°C (390°F) for 30 minutes.
Garnish with fresh herb like parsley or chives.
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