Make ahead or even the previous day if need be.
Quinoa Nut Crust Ingredients
- 2 cups cooked quinoa
- 1 egg
- 1/4 cup golden flax meal
- 1/2 cup finely ground walnuts
- 2 drops Young Living Black Pepper essential oil and 1 drop Oregano essential oil
*Beat the egg. Add the black pepper and oregano essential oil to the egg and mix.
*Mix together the rest of the ingredients.
Using spray oil pat firmly and evenly on the bottom and sides of a pie pan.
Pre-cook in a 400 degree oven for 15 minutes
Set aside.
Celery Root Topping
Pre-cook and prepare the celery root topping.
2 celery roots, washed, peeled and cubed into 1″ pieces
*Place the celery root in a large pot and cover them with water. Bring to boil, lowering flame, so it doesn’t boil over and cooking until tender. (Just like mash potatoes)
*Put them in a food processor or vita-mix with a couple tbs. grape-seed oil and blend until smooth. You may have to add a touch of almond milk. Be careful not to add too much and make the celery root soupy. Set aside.
Filling
- 1 egg
- 2 cups Kite Hill Almond Ricotta
- 3 cups cubed baby portabella mushrooms
- 2 cups fresh lightly sautéed spinach
- 1 caramelized onion
- 2 chopped cloves of garlic
- 1/4 cup olive oil
- 2 drops each Young Living Oregano and Black Pepper essential oil
- 4 drops of Young Living Lemon essential oil
*Prepare the spinach. Spray oil the pan and sauté the spinach lightly. Eliminate any water. Season with salt. You will need 2 cups. Set aside.
*Put the 1/4 cup olive oil in a sautée pan. Add the oregano, black pepper essential oils. Heat the oil and add the onion. Allow it to cook until caramelized. Add the portabella mushrooms and garlic and sauté a few minutes.
*In a separate bowl beat the egg with 4 drops of Lemon essential oil.
Add the almond ricotta to the egg and mix well.
To the almond ricotta mixture add the portabella mushrooms. Mix together.
*Get the pie pan with the quinoa crust.
*Pour the portabella-almond ricotta mixture into the pie pan on top of the quinoa crust.
*Layer the sautéed spinach on top of the mushroom mixture.
*Pipe the celery root mash on top of the entire pie. (I cut the very tip, corner off a zip lock bag to pipe the dollops on the pie.)
Bake 350 degree oven for 45 minutes.
