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VEGGIE POT PIE

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veggie pot pie

Make ahead or even the previous day if need be.

Quinoa Nut Crust Ingredients

  • 2 cups cooked organic quinoa
  • 1 organic egg or 1 organic flax egg
  • 1/4 cup organic golden flax meal
  • 1/2 cup finely organic ground walnuts
  • 1/2 teaspoon Simply Organic oregano
  • Black Pepper to taste

Beat the egg. Add the black pepper and oregano to the egg and mix.
Mix together the flax meal, walnuts, quinoa.
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

2 medium size organic celery root

3 tablespoons organic vegan butter (Nutiva. Thrive Market or Amazon)

1/4 cup organic nutritional yeast

*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 celery root in a food processor or vita-mix with the vegan butter, nutritional yeast, salt and pepper to taste 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 organic egg or flax egg
  • 2 cups Kite Hill Almond Ricotta
  • 3 cups cubed organic baby portabella mushrooms
  • 1/2 cup diced organic carrots
  • 2 cups fresh lightly sautéed organic spinach
  • 1 caramelized organic onion
  • 2 chopped organic cloves of garlic
  • 1/4 cup organic olive oil
  • 1 teaspoon Simply Organic Italian Seasoning
  • 1 tablespoon organic lemon juice

Prepare the spinach. Spray oil the pan and sauté the spinach lightly. Eliminate any water. Season with salt and 1 tablespoon lemon juice. You will need 2 cups. Set aside.

Put the 1/4 cup olive oil in a sautée pan. Heat the oil and add the onion. Allow it to cook very slow, on low until caramelized. Add the portabella mushrooms, carrots and garlic and sauté a few minutes.

In a separate bowl beat the egg.
Add the almond ricotta to the egg and mix well.
To the almond ricotta mixture add the portabella mushrooms, carrots, onion and garlic. 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.

BUTTERNUT SQUASH and ALMOND RICOTTA CHEESE GNOCCHI

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gnocchi

Ingredients

  • 2 cups firmly packed, 1/2 inch cubed, cooked butternut squash. (Cook the squash leaving it firm enough to cube so it has less water.)
  • 1 1/2 cups Kite Hill almond ricotta
  • 1 egg or one flax egg
  • 2 tbs. dried chives
  • Black Pepper to taste
  • Salt to taste
  • 3 cups organic gluten free flour (Namaste. Amazon)

Instructions

  • Place butternut squash, ricotta, egg, chives, salt and pepper in a food processor or vita-mix and blend until smooth.
  • Place the mixture into a mixing bowl.
  • Add 1/4 cup golden flax meal. Fold into the squash mixture.
  • 1 cup at a time add flour to the squash mixture. Get the dough to a rolling consistency by adding more flour if needed.
  • On a floured piece of parchment paper roll the dough into 1/2″ round logs. Dust the log with flour using a sifter and cut into 1/2″ pieces.
  • I have a cookie pan lined with parchment paper to transfer the little gnocchi to.
  • Boil a pot of water big enough to give the gnocchi room to cook. Add salt and a little oil to the water. When the water is boiling add the gnocchi to the water, careful not to crowd them. They will be cooked when they float to the top. Remove them with a slotted spoon and place them in a serving bowl. Add a little olive oil so they don’t stick.
  • Cook enough to eat that night. The rest of the raw gnocchi can go into the freezer on the cookie sheet to freeze. When frozen I transfer them to a plastic baggie.

The Sauce

  • 3 heads of roasted garlic
  • 1/4 cup each of olive oil, raw pecans, nutritional yeast seasoning
  • 1 cup arugula
  • Juice of 1 lemon
  • 1/2 teaspoon Simply Organic lemon flavor
  • Sea Salt to taste

Instructions

  • In a mini food processor squeeze the garlic from the bulb then add all the rest of the ingredients. Blend until smooth.
    This sauce will be enough for about 3 cups of gnocchi.

SPAGHETTI SQUASH with LEMON PESTO

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photo (43)

Ingredients

Preheat oven to 350° 

  • 6 cups cooked spaghetti squash
  • 2 cups firmly packed fresh basil
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1 teaspoon Simply Organic lemon flavor
  • 1/2 – 1 teaspoon organic pepper
  • 2/3 cups organic olive oil (Thrive Market brand)
  • 1/2 cup raw organic walnuts
  • 1/2 cup raw organic pecans
  • 1/2 cup raw organic pumpkin seeds

Directions

Cut the spaghetti squash in half and scrape out the seeds. Place the 2 halves face down in an inch of water in a baking dish.

Bake 350 degrees about 1 hour for a large spaghetti squash. Scrape the squash out of its shell with a fork into a baking dish. Set aside.

PESTO

In a blender add basil, olive oil, lemon, lemon flavor, garlic, black pepper, salt to taste, 1/2 cup each walnuts, pecans, pumpkin seeds. Blend until smooth. Pour and toss into the spaghetti squash.

Cover and heat through in a 350 degree oven.