12 ounces extra firm tofu, drained
1/2 teaspoon turmeric
1/4 teaspoon black salt (kala namak)
1/2 cup cashew ricotta (recipe below)
1/4 cup shredded vegan mozzarella of your choosing
5 ounces vegan italian sausage, browned and roughly chopped
5 ounces vegan ham, bacon, or pepperoni or a mix of any fake cured meat type items, browned and roughly chopped
Salt and pepper to taste
2 pie crusts, thawed (I usually find vegan ones in the freezer section at Whole Foods, but you can also make your own pretty easily, here's a recipe that looks pretty easy and good.)
2 tablespoons melted margarine
Preheat your oven to 350 F. In a mixing bowl, add the tofu, turmeric, and black salt. Crush it all together with your hand or masher until completely crumbled. Add the ricotta, mozzarella, sausage, and ham. Mix it all together. Give it just a little taste (even though I could totally eat it in this form, it's worth the wait to cook it) and season with salt and pepper as needed.
Fill one of the pie crusts with the filling, and even it out with a spatula. Place the other pie crust on top, and, well...make it into a frickin pie! Pinch the ends all around and put a couple slashes or holes in the top so steam can escape. Brush the top with the melted margarine and bake at 350 F for 35 minutes.
Remove from the oven, and let cool for at least 20 minutes (the hardest part) before cutting it into pie-esque slices. Easter pie can be eaten hot, cold, or at room temperature. If you wanna do it right, do like I used to do (and possibly still do): While you're reheating a slice out of the fridge, eat a slice cold while you wait. I'm pretty sure that's what Easter is all about.
2 cups whole raw cashews
One 14-ounce can artichoke hearts, drained, rinsed, and roughly chopped
2 tablespoons fresh lemon juice
1 cup water
1 1/2 teaspoons salt, plus more as needed
1 garlic clove
1 heaping tablespoon nutritional yeast
2 teaspoons extra-virgin olive oil
Pepper to taste
In a food processor or blender, process the cashews until they’re coarsely ground. Add the artichokes, lemon juice, water, 1 1/2 teaspoons salt, garlic, nutritional yeast, and oil. Puree until mostly smooth but still somewhat grainy. Season with more salt and pepper to taste.