Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
http://www.cathyskitchenprescription.com
 
Beans & Greens Pie
Serves 8 Prep time: 1 hr Baking time: 20 minutes
 
Beans & greens, the healthy mainstay of the plant-based lifestyle, is the tasty theme of this veggie pie, livened up with sweet thyme-roasted cherry tomatoes & Moroccan harissa spice blend.
 
Ingredients
Filling
1 lb mixed colored cherry tomatoes
Sprigs of fresh thyme or dried thyme leaves
2 cups of cooked mixed beans (kidney, chickpea, black, white, red, mottled)
4 lbs mixed fresh greens (turnip or beet greens, Swiss chard, collards, kale, spinach), steamed, squeezed & roughly chopped to yield 3-4 cups
2-4 tbs oil-free mild Moroccan harissa chili paste (recipe below)
Iodized sea salt to taste
 
Crust
2 cups chickpea flour (besan)
2 tbs full nutritional yeast
½ tsp sea salt
Large pinch white pepper
2 tbs arrowroot
2 tbs freshly ground flaxseed
2 tsp granulated onion
2 tsp granulated garlic
½ cup firm tofu, drained well
2-3 good quality canned whole tomatoes
 
Directions
To make harissa:
15 mild kashmiri dried chilis (available in Indian groceries or online)
3 cloves garlic, minced
1 tsp cumin seed
1 tsp coriander seed
½ tsp sea salt
In a bowl, cover chilis with boiling water. Soak until fully softened. (Alternatively, microwave for 1 minute & set aside to rehydrate & soften.) Drain.
Dry roast seeds in a skillet just become aromatic & you see the first tendril of smoke appear. Remove immediately from heat. Do not allow to burn or they'll taste bitter. Cool. Grind in a spice grinder.
Combine with all harissa ingredients in a food processor & process until smooth & uniform, or use a mortar & pestle to pound into a paste. Add just enough water to create a paste.
 
Halve tomatoes. Place on parchment facing up. Strew thyme springs or sprinkle thyme leaves. Roast at 400°F/200°C for 25 minutes or until softened. Set aside.
In a large mixing bowl combine beans, greens, harissa to taste, mixing well. Salt to taste.
Combine dry crust ingredients in a food processor, pulse to blend. Add tofu & run for 1-2 minutes. Add 1 tomato at a time & process to achieve a uniform soft, but not wet, ball of dough (akin to Playdoh).
Sprinkle a board with chickpea flour, roll out dough, flipping & flouring, to ¼” thickness. Shape to pie pan, trim & crimp edges.
Fill with greens & beans mix, mounding slightly in the center.
Top with roasted tomatoes
Bake 20-25 minutes for full pie – just until golden.
 
Enjoy!