1 lg. leek, diced (or 1 1/2 c. diced onion)
1 tbsp. toasted sesame oil
4 c. mixed diced carrots, squash, and parsnips
1/2 c. water
1 lg. egg
Pepper to taste
1 1/2 tsp. chopped fresh basil
1/2 c. soy milk or cream
2 tbsp. tahini
1 (9-inch) pie shell
1/2 c. coarsely chopped, roasted walnuts

Saute leek in toasted sesame oil over moderate flame in a frying pan for approximately 3 minutes. Add diced vegetables and continue to saute for 3 more minutes. Add 1/2 cup water. Simmer, covered, for 15 minutes over medium-low heat until vegetables are soft. Drain off any excess liquid. Preheat oven to 425 degrees.

Place vegetables, egg, pepper, basil, soy milk or cream, and tahini in a food processor or blender, and puree until creamy. Pour into pie crust, and top with roasted walnuts. Bake for 10 minutes. Then reduce heat to 350 degrees and bake for 20 more minutes or until center is firm. Serves 6.