A gluten free crispy crust filled with an italian herbed cashew cream and spiraled vegetables such as carrot, zucchini, squash, and beetroot. Topped with a drizzle of olive oil, a sprinkle of salt-pepper and baked to palate perfection.
Servings: 6
Ingredients
1 gluten free pastry shell or 1 1/2 cups gluten free flour mix
1 cup of rice, almond, or coconut milk (only 1/2 if you have the pastry)
1 tablespoon of apple cider vinegar (only with flour mix)
1/4 cup of coconut oil (only for the flour mix)
2 tablespoons Dijon mustard
1 cup cashews (soaked in water for one hour)
2 large fresh sage leaves, chiffonaded (thinly sliced)
4 teaspoons of rosemary
2 zucchinis
1 squash
5 heirloom carrots (different colors if you can find them)
1-2 beetroot (s)
drizzle of olive oil
Salt and pepper
Directions:
- Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
- If you have the flour mix, hand kneed coconut oil, flour mix, apple cider vinegar and vegan milk until it reaches a rollable dough consistency. Fill your pie pan after light greasing with coconut oil.
- Combined spices, mustard, vegan milk and soaked cashews in a processor until you get a cream consistency.
- Spread the cashew creme over the bottom of pie.
Wash the carrots, beetroot, squash and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes. - Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and other vegetables in a certain sequence until you reach the ends of the dish.
- Drizzle olive oil over all. Season with salt and pepper.
- Bake in a preheated oven for 30-40 minutes of cooking.
Prep Time:
105 minutes
Cooking Time:
40 minutes