Home

This is nearly a meal in itself!

Just make a fresh salad or steam some greens and you have a wonderful feast!

Ingredients:

• 1 cauliflower in med. flowerettes (4cm)
• 1/4 pumpkin (sweet winter squash) cut in 3cm pieces
• 2 carrots in med. roll-cut (chunky pieces 3cm thick)
• 2 med. potatoes ( in 2-3cm chunks)
• 2 onions in med. 2cm dice
• 1 leek cut lengthwise, cleaned and cut in 2cm diagonals
• 1 red bell pepper in med. 2cm dice
• 1 pkg. firm tofu, about 500 grams or 1 lb.
• organic pesto 3 Tbls.
• olive oil
• sea salt
• shoyu
• 1/2 -1 TBLS kuzu root starch
• herbs (optional)
  

Pastry Crust:

• 1 1/2 cups 85% spelt flour
• 1 1/2 cups spelt flour 100%
• 1/2 tsp sea salt
• 1 tsp dried rosemary
• 1 drop rosemary essential oil (optional)
• 1/2 Tbls. baking powder
• 1/2 cup olive oil
• 2 tsp apple cider vinegar
• 1/2 cup cold water or soy milk

Prepare the Dough:

1. Mix the dry ingredients together with wisk.
2. Add the olive oil (combine the essential oil with the olive oil ) and gently combine with fork until you have a pebbly texture.
3. Combine the vinegar with the water and stir it into the flour mixture handeling as little as possible.
4. The aim is to form a dough without touching or stirring the ingredients too much.
5. Add just enough liquid so a dough is formed.
6. Cover w/cold damp cloth and refrigerate for
   20 min. or more.

Instructions:

1. Heat a heavy bottomed pan that has a lid add the 1TBLS Olive oil and saute'the onions with a pinch of sea salt, about 5 min. or until glassy and sweet smelling.
2. If you would like, add some dried basil or other desired herb.
3. Add the potatoes and another pinch of sea salt.
4. After another 5 min. add the carrots.
5. Ater 2 more min. add the red bell pepper - add a little water if the vegetables are sticking to the bottom.
6. Now add a little shoyu and 1/3 cup water, cover, turn down the heat and let simmer till the carrots are tender but not soft.
7. If the vegetables are juicey dilute some kuzu in a little cold water to thicken the juices - that way your crust wont get soggy when you make your pie!
8. Separately steam the cauliflower and the pumpkin until just tender - very briefly for the cauliflower esspecially.
9. Crumble the Tofu with your hands and add the leek and enough pesto to give a good taste. Taste the mixture if it is too mild add a little shoyu.
10. Cut the dough in half and roll it out on a clean floured surface.
    Roll it out evenly - thin is nice but evenly is best! A thinner dough is lighter and crisper!
    Roll it out a little bigger than the baking pan you want to use so that it comes up the sides.
11. Now starting on one side roll the dough onto the rolling pin and then roll it off into your baking pan.
12. Use about a 25cm or 10 inch pie pan.
13. Layer first the cauliflower and pumpkin, then the sautéed veggies, and finally the Tofu mixture.
14. Roll out the other half of the dough to cover the pie.
15. Cut off the excess dough and then roll the top and bottom dough together and pinch them lightly together.
16. Fork a few holes in the top and bake in preheated oven 170-180c or 350f until golden brown, about 35 min.

Serve hot or cold with a salad or something light!