This recipe is beautiful with rich colors of raw veggies. It is set up by using psyllium seed powder. Use the Almond crust recipe from the Popeye Mousse Pie and build the three layers of the Ribbon Quiche in it.

LAYER ONE

2 1/2 cups Coarsely Chopped Spinach
2 1/2 cups Coarsely Chopped Green Cabbage
1/2 cup Fresh Lemon Juice
1/2 tsp. Real Salt
1/2 cup Tofu (Firm)
1 Tbs. Red Onion, finely chopped
1 Tbs. Deliciously Dill (Spice Hunter)
1/2 cup Raw Pinenuts
1 1/2 tsp. Psyllium Seed Powder

LAYER TWO

1/3 cup Tofu (firm)
4-5 Carrots, chopped
1 RecipesOrange Bell Pepper
1/2-1 tsp. Psyllium Seed Powder

LAYER THREE

1/3 cup Tofu (firm)
2-3 medium Beets, peeled and chopped
1 Red Bell Pepper
1 small Tomato
1/2-1 tsp. Psyllium Seed Powder

Put all ingredients in food processor except psyllium seed powder. Process until well blended and somewhat smooth. With the machine still running add the psyllium seed powder slowly. Mix well and pour this into the almond crust. Place in the fridge to set up while you make layer 2.

Process carrots and orange bell pepper until smooth. With machine still running add psyllium seed powder and continue to process until well blended. Spread evenly over layer one and place back in fridge while you make layer 3.

Follow same directions as layer one and two and spread onto layer two. Place in fridge to finish chilling 4- 6 hours or overnight. Cut and serve with favorite garnish or dressing on top if desired. Ginger Almond dressing is nice.