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.