Savory Pie Crust and Mushroom Spinach Pie

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Savory Pie Crust
 
Our teff and flax seed savory pie crust is the perfect balance to your favorite main course. It's diary free and so filling and hearty that even carnivores will love it too!
Recipe type: Entree, Dinner, Lunch, Side Dish
Serves: 1 x 9 inch pie crust
Ingredients
  • ½ cup organic ground flax seeds
  • 1 cup Maskal Teff flour, brown or ivory
  • ½ teaspoon sea salt
  • ⅓ cup organic virgin olive oil + ½ teaspoon for oiling pie plate
  • ⅓ cup water
Instructions
  1. Preheat oven to 350ºF.
  2. Lightly oil a 9-inch deep dish pie pan with ½ teaspoon virgin olive oil.
  3. Combine teff flour, ground flax seeds, olive oil, and salt in a medium-size bowl and stir until well combined.
  4. Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pan.
  5. Poke a few holes in the dough with a fork.
  6. Bake for about 10 minutes, until the crust loses its shine and is lightly browned. Remove from the oven and add your favorite savory pie filling.
Notes

 


 

Shiitake Mushroom and Spinach pie
 
Shiitake mushrooms sautéed with garlic and onions add a depth & bold flavor to this vegan vegetable pie. Pureeing the tofu with basil, thyme and umeboshi's lemony salty flavor tastes like feta cheese. Fresh spinach adds a wallop of nutrients and color.
Recipe type: Breakfast, Lunch, Dinner, Side Dish
Serves: 6-8 Servings
Ingredients
  • 1 tablespoon organic virgin olive oil
  • 1 cup organic onions, coarsely chopped
  • 3 cloves organic garlic, sliced
  • ½ teaspoon sea salt
  • fresh ground organic black pepper
  • 1½ cups organic shiitake mushrooms, sliced*
  • 1 tablespoon + 1 teaspoon organic dried basil
  • 1 quart organic spinach leaves*
  • 1 pound extra firm organic tofu
  • 3 tablespoons umeboshi vinegar
  • 1 teaspoon organic dried thyme
  • 1 9-inch teff pie crust
Instructions
  1. Heat a skillet and add the olive oil. Add and sauté onions, garlic, salt, and pepper.
  2. Sauté for about five minutes, or until the onions soften and become translucent.
  3. Add and sauté mushrooms for about 5 minutes, or until they as tender as you like.
  4. Turn off the heat and stir in 1 teaspoon dried basil
  5. Add spinach then cover the skill and let the spinach lightly cook from the residual heat while you make the tofu mixture.
  6. In a food processor, blend tofu, umeboshi vinegar, 1 tablespoon dried basil, 1 teaspoon dried thyme, and fresh ground black pepper. Taste and adjust the seasonings, if desired.
  7. Combine and stir the tofu mixture into the vegetable mixture then pour into the pre-baked teff pie crust.
  8. Bake 10 minutes or until the tofu becomes lightly browned. Remove from the heat and let it cool before slicing. Enjoy!
Notes
For a more beautiful pie: you could sauté additional shiitake mushrooms and spinach and scatter them on top of the pie before baking.
• 1 cup shiitake mushrooms, sliced
• 2 cups spinach
• 2 tablespoons virgin olive oil
• Pinch of sea salt and fresh ground pepper

Sauté the shiitake mushrooms in 1 tablespoon of virgin olive oil with a sea salt and black pepper for a couple of minutes. Scatter on top of the pie. Next sauté the 2 cups of spinach for about a minute and then spread over the pie before baking.

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