Tuesday, March 20, 2012

Vegetable Pot Pie & Easy Pie Crust

I've been wanting to try this recipe for a while now and I'm happy to say that it turned out really good!   

I've yet to find a pre-made Vegan pie crust at the store, but I suspect that even if I did, it might contain some unnatural ingredients.  I've tried a few different homemade recipes in the past, but they all turned out too heavy and bland.  I wanted to give this one a try since anything with almond butter has to taste good, right!?  

These two all natural recipes are adapted from Pure & Simple:

Easy Pie Crust
(makes one bottom crust)


3/4 cup brown rice flour
1/3 cup almond butter
1/2 tsp salt
1/4 cup water

Mix brown rice flour, almond butter and salt into a crumbly mixture.  

Add water and mix well.  You will end up with a play-dough like consistency.
Press into ungreased pie pan and prick with fork several times.  Bake at 350 for 10 minutes, or until lightly browned. 
This pie crust is very easy to make.  It didn't take long in the oven for the crust to brown so just keep an eye on it since oven times vary.   Set aside while you prepare the Veggie Pot Pie.

Vegetable Pot Pie
1/2 cup cashews
1 cup water
1 tbsp brown rice flour
1 medium onion
2 garlic gloves, minced
3 potatoes, chopped
2 carrots, chopped
2 celery stalks, chopped
1 cup frozen corn
2 cup frozen peas
1/8 tsp cumin
1 tsp paprika
salt & pepper to taste

Start a pot of boiling water, add chopped potatoes.  Boil for about 20 minutes, or until potatoes are soft.  While potatoes are cooking, prepare the following:

For the GRAVY:
Blend cashews, water and brown rice flour in food processor/blender.  Add onion, garlic cloves, cumin, paprika and salt & pepper to taste.  Blend until smooth.

In a large bowl, mix the boiled/cooked potatoes, carrots, celery, peas & corn with the gravy mixture.

Pour veggie/gravy mixture into crust and bake at 400 for 30-40 minutes, until veggies are done.

This turned out very tasty!  The gravy and almond butter crust gave it a very nice, nutty flavor.   The gravy really thickened up while baking too and that, combined with the potatoes, gave it a nice, thick consistency.  I will definitely be making this again! 

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