For Susana
First, clean the kitchen.
Assemble the ingredients, the tools and bowls, and the
intention.
Heat the oil with the chopped onions until the water from
the onions is gone and the oil and onions become transformed.
Prepare the chopped spinach, the crumbled firm tofu, and the
garlic, salt, and lemon juice in various bowls.
Heat the oven and precook the pie crusts, after piercing
them with a fork so that they don’t puff up.
Mix the onions and oil, the chopped spinach, the crumbled
tofu, the garlic, salt, and the lemon juice in a large pot and heat them a
little so that they all enhance and are enhanced by each other, as the
carmelized onion flavored oil, the garlic and salt, and lemon, are distributed
in balance, mixing them with attention and care, not so much as to harm the
integrity of the individual parts, and adding love as you enjoy this creative
process.
I sometimes like to use my hands. Know that the meditative joy you
experience in attending to this process adds to the quality of the food, and is
appreciated at least as much as the other ingredients when the pie is eaten.
Place the mixture in the pie shells and bake until the
excess moisture is gone and the crust starts to become golden, about a half an
hour.
Remove the pies from the oven and let them cool.
Clean the kitchen.
(I usually clean the bowls, pans and tools, my hands, and
kitchen surfaces as I use them during the whole process, so the work area isn’t
cluttered and the finishing cleanup is a pleasant task.)
(Recipe adapted from Tofu Cookery, by Louise Hagler, The
Book Publishing Company, Summertown TN 1982. Thanks & Blessings to the
Farm).
A Very Happy New Year To All!
