(For all ingredients, please use organic versions if available)
Crust
1½ cups unbleached wheat flour
¼ cup olive oil
¼ – ½ cup water
1 teaspoon sea salt

Filling
1 cup chopped leek
1 cup chopped mushrooms
1 pound fresh spinach
2 tablespoons olive oil
14 ounces firm tofu
½ cup non-dairy vegan milk
2 tablespoons soy parmesan cheese
¼ teaspoon Dijon mustard
¾ teaspoons of salt
¼ teaspoon ground nutmeg
½ teaspoon ground red pepper
2 tablespoons Nutritional yeast flakes

Serve with fresh fruit and fresh juice