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["This recipe can be made a day ahead and holds well.", "", "1. Crust: Toss grated sweet potato with lime juice and 1 T. Matozest. Press into bottom of pie plate. Bake at 350 F. for approx. 20 minutes, until potato is soft but edges aren't browning. Remove from oven and let cool for about 10 min.", "2. Pesto filling: In a Vitamix or other high speed blender, blend soy milk, cashews, 1/4 cup of the nutritional yeast, flax, garlic, fresh basil leaves, and the steamed baby spinach (making sure you've sqeezed as much excess water out of it as possible) until smooth. Spread the pesto in a layer over the cooked and cooled sweet potato crust. Bake at 350 F. for 15 min. Remove from oven and cool for 10-15 min.", "3. Creamy 'Mato top layer: In a Vitamix or other high speed blender, puree the tofu, remainder of the nutritional yeast, tomato paste, and the remainder of the MatoZest until smooth. Spread on top of the pesto evenly. Top with sliced fresh tomatoes and more fresh basil if desired. Bake at 350 F. for approx 25-35 minutes, until it is firm, but not browned. (The tomato topping layer should turn darker, but not ""brown"".) Remove from oven and cool for 20-60 minutes. Chill for a few hours for best texture.", "", "Good at room temperature or chilled. Nice with a micro greens salad with pomegranate balsamic."]
