Pie shell:
1 cup ground raw almonds
6 Tbs. sesame seeds
1 tsp. baking powder
2 Tbs. olive or canola oil
2 Tbs. skim milk

Tofu filling:
4 oz. firm low-fat tofu (1% fat)
3 Tbs. skim milk
2 Tbs. olive or canola oil
2 cups finely chopped fresh or canned mushrooms
1/4 teaspoon curry powder
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 vegetable bouillon cube, dissolved
2/3 cup sliced mushrooms
1. Preheat oven to 375 F/190 C.
2. To prepare pie shell, combine ground almonds with sesame seeds and baking powder.
3. Stir in the oil and milk.
4. Shape the mixture together with your hands to form a firm but most dough.
5. Press the dough into an 8-inch/20cm greased pie dish.
6. Bake for about 15 minutes or until golden brown; cool.
7. For the tofu filling, saute onion and garlic in oil until onion is soft.
8. Add the chopped mushrooms and saute until tender.
9. Add the curry and the dissolved bouillon cube and stir well.
10 Remove pan from heat.
11. Put tofu and milk in blender or food processor and blend until smooth.
12. Add this mixture to the mushroom one and mix well.
13. Arrange sliced mushroom on top of pie.
14. Pour into the pie shell and bake in a 400 F/200 C oven for 30 minutes, or until firm and golden brown.
Serving suggestion: Serve with a tomato and lettuce salad. Tofu is an excellent source of vegetable protein, cholesterol-free, high in iron, rich in magnesium and with some calcium. Choose calcium-fortified and low-fat tofu which has less than 1% fa