Veggie Wedgie - SoyMilk Pie

-4 phyllo sheets

-4 cups soymilk [1litre]

-1 1/2 semolina flour

-170gr silken soft tofu

-1/2 cup agave syrup

-zest from 1 lemon

- 1/2 vanilla pod

-2 tbsp cashew butter

-3 tbsp margarine

First combine soymilk, agave, semolina flour and vanilla pod in a big pot and turn on medium high heat. With a whisk stir constantly for 5-7 minutes until it becomes a thick custard. If it is too thick, add a bit more soymilk by tablespoons. Remove from heat.Puree tofu and cashew butter together and pour in the soymilk, whisking to combine. Add lemon zest. Mix well.

Flour lightly a 25×30 baking dish and lay the first pastry sheet. Brush with melted margarine, and lay another one. Repeat until you have 4 sheets. Pour the soymilk mixture in the baking dish and spread evenly. Bake at 180 C for 30-35 minutes. To serve sprinkle with cinnamon and powdered sugar [sugar is optional, its just makes it prettier but you can add more agave to the mixture before baking]. Makes 15 servings.

For an alternative, you can make the pie closed, adding 4 oiled phyllo sheets on top, cut it before you put it in the oven, and when its ready you pour a spiced syrup over it. Usually they make this syrup by melting sugar with water adding clove and cinnamon, but you can also do a sugar free version by heating up some agave with cinnamon and clove.