Vegetable Sesame Pie

1 hours Prep: 20 minutes Cook: 1 hours

260 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients


Crust
1	cup	brown rice flour
1/4	cup	sesame seeds	hulled
2	tablespoons	sesame oil	unrefined
2	tablespoons	sesame paste	tahini
1/4	cup	water

Filling
3	tablespoons	sesame oil	unrefined
1/2	each	onion	minced
2	each	garlic cloves	minced
2	cups	turnip	or potatoes, chopped
2	cups	carrots	chopped
1	cup	broccoli stems	finely chopped
1/4	cup	sesame paste	tahini, OR peanut butter
2	teaspoons	cider vinegar
1	teaspoon	syrup	or honey
1/4	teaspoon	sea salt	optional
1	tablespoon	soy sauce, tamari
1/2	teaspoon	ginger

Mix
3	tablespoons	arrowroot flour
1/2	cup	water	cold

Directions

CRUST: Mix all ingredients together until evenly blended. Pat into deep 10 inch pie plate. Bake at 400 degrees F for 15 minutes.

FILLING: Preheat large skillet on medium heat. Add oil, onion and garlic; sauté 1 minute. Add chopped vegetables; sauté until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into 1-1/2 cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with 1/2 cup chopped nuts. Bake at 375 degrees F for 45 minutes or until set.

Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc.

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Nutrition Facts

Serving Size 167g

Amount per Serving

Calories 260 72% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 449mg	19%
Total Carbohydrate 18.0g	6%
Dietary Fiber 3.0g	14%
Sugars 4.0g
Protein 3.0g	6%

Vitamin A	215%		Vitamin C	10%
Calcium	13%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

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