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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Pretty Pie

Brighten up your table with a luscious veggie pie. Seasonal veggies bathed in a creamy, savory, low-fat custard, all wrapped up in a tasty tender whole buckwheat crust. Wholesome, nutrient-dense, gluten-free, oil/shortening-free, salt-free.

Prep time 45 minutes         Bake time 20-25 minutes         

8 Servings

 

Ingredients

Crust

2 cups buckwheat flour

3 Tablespoons arrowroot powder

3 Tablespoons golden flaxseed, freshly ground

2 Tablespoons nutritional yeast

1 teaspoon onion granules

1 teaspoon garlic granules

2 teaspoons dried or 1 Tablespoon fresh thyme leaves

Big pinch ground white pepper

1 packed cup cooked orange or purple sweet potato pulp, mashed

⅜ cup cooked steel-cut oats

 

Veggies

3 cups green beans, sliced on the bias in 2” pieces, blanched or steamed until just tender

½ cup cherry or grape tomatoes, halved

1 cup cauliflower florets, blanched or steamed until just tender

 

Custard

4 Tablespoons arrowroot powder

4 Tablespoons nutritional yeast

Pinch ground white pepper

1 teaspoon onion granules

1 teaspoon garlic granules

¼ teaspoon nutmeg, freshly ground

2 cups low-fat unsweetened almond milk

2 Tablespoons fresh chives, chopped

 

Directions 

Preheat oven to 425°F/22o°C

 

Crust

Combine all dry crust ingredients in the bowl of a food processor. Add sweet potato and oats. Run for 1-2 minutes or until dough hydrates fully and gathers into a ball. Texture should be soft and pliant but not wet. Adjust with a bit more flour or oats if too wet or dry. Remove and wrap in plastic to prevent drying.

 

Vegetables

Prep veggies. Blanch or steam beans and cauliflower. Set aside.

 

Custard

In a blender add all custard ingredients except chives. Blend until smooth. Transfer to a saucepan and bring to a simmer, whisking continually until custard thickens and becomes quite dense but still stir-able. Remove from heat and stir in chives and vegetables.

 

Creating the Pie

Sprinkle a little buckwheat flour on a large board and roll out dough in a large circle about ¼” thick. As the dough begins to adhere to the board with pressure, lift, flour board, flip and continue rolling.

 

Fold in quarters and transfer to a 9” pyrex pie plate. Press lightly into the sides and drape over the rim. Trim the pie allowing an extra 1” border. Return to the board, neaten up the edge cut and trim with a fluted pastry wheel, if you have one.  Gather excess dough into a ball, wrap in plastic, and set aside to make crackers (see below)

 

Quarter dough again and transfer to the pie plate, pressing down gently. Spoon in filling, mounding it slightly in the center. Bake on middle oven rack for 20 minutes. The pie is done when the custard is golden and bubbly and the crust is lightly tinged on its edges.

 

Transfer to a cooling rack and rest for 20-30 minutes to allow custard to congeal and set before slicing.

 

Making Crackers

Roll out remaining dough to ¼” thickness. Cut out shapes with your favorite cookie cutters or using your pastry wheel. Spritz with water or brush with almond milk and sprinkle on dried herbs or spice blends or chili powder or onion flakes…whatever suits your fancy. Bake on a cookie sheet, lined with parchment for 8-10 minutes or until golden and puffy. Cool on a rack.

 

Enjoy!

 

Pretty Pie