Vegetable Sesame Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
brown rice flour
|
* |
| ¼ | cup |
sesame seeds
hulled |
|
| 2 | tablespoons |
sesame oil
unrefined |
|
| 2 | tablespoons |
tahini (sesame paste)
tahini |
*
|
| ¼ | cup |
water
|
|
| Filling | |||
| 3 | tablespoons |
sesame oil
unrefined |
|
| ½ | each |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | cups |
turnip
or potatoes, chopped |
*
|
| 2 | cups |
carrots
chopped |
|
| 1 | cup |
broccoli stems
finely chopped |
* |
| ¼ | cup |
tahini (sesame paste)
tahini, OR peanut butter |
*
|
| 2 | teaspoons |
apple cider vinegar
|
|
| 1 | teaspoon |
syrup
or honey |
|
| ¼ | teaspoon |
sea salt
optional |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
ginger
|
|
| Mix | |||
| 3 | tablespoons |
arrowroot flour
|
|
| ½ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
brown rice flour
|
* |
| 59 | ml |
sesame seeds
hulled |
|
| 3E+1 | ml |
sesame oil
unrefined |
|
| 3E+1 | ml |
tahini (sesame paste)
tahini |
*
|
| 59 | ml |
water
|
|
| Filling | |||
| 45 | ml |
sesame oil
unrefined |
|
| 0.5 | each |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 473 | ml |
turnip
or potatoes, chopped |
*
|
| 473 | ml |
carrots
chopped |
|
| 237 | ml |
broccoli stems
finely chopped |
* |
| 59 | ml |
tahini (sesame paste)
tahini, OR peanut butter |
*
|
| 1E+1 | ml |
apple cider vinegar
|
|
| 5 | ml |
syrup
or honey |
|
| 1.3 | ml |
sea salt
optional |
|
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
ginger
|
|
| Mix | |||
| 45 | ml |
arrowroot flour
|
|
| 118 | ml |
water
cold |
|
Directions
CRUST: Mix all ingredients together until evenly blended. Pat into deep 10 inch pie plate. Bake at 400℉ (200℃) 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 1½ cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with ½ cup chopped nuts. Bake at 375℉ (190℃) F for 45 minutes or until set.
Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc.
