1 cup whole wheat pastry flour
1/3 cup vegetable oil
1 1/2 tablespoons cold water
1/2 to 1 onion, chopped
1 zucchini, chopped
olive oil, as needed
1 (6 ounce) jar marinated artichoke hearts, chopped
salt and pepper, to taste
1 cup silken soft tofu
1/2 cup vegan sour cream
1/2 cup nondairy milk (I use soy)
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground mustard
1/2 teaspoon prepared mustard
1. Preheat oven to 350 degrees F. Mix flour and oil until crumbly. Add water and mix. Put mix between 2 sheets of wax paper, and roll out to fit pie pan.
2. Transfer crust to pan, and prick bottom. Bake for 12 minutes. Saute onion and zucchini in some oil until soft. Add artichokes, salt and pepper, to taste. When crust is done, turn up oven to 375 degrees F.
3. Keep on low heat. Mix tofu, sour cream, milk, cayenne pepper, and mustards in food processor. Put onion mixture in bottom of baked pie crust. Top with tofu mixture. Bake for 45 minutes. Let stand 5 minutes before cutting.