Allergen Free Vegetable Pie

Source

adapted from Veganomicon

Ingredients

Display units in Metric

1		single pie crust (whatever fits your diet)
4	tbsp	olive oil
1	pound	asparagus tough ends removed
2		shallots skins removed, coarsely chopped
3	cloves	garlic
1	cup	cashews
1 ¹⁄₂	cups	cooked navy beans
¹⁄₄	cup	loosely packed fresh herbs (basil, oregano, tarragon, parsley...)
2	tbsp	fresh herbs finely chopped
2	tbsp	potato starch
³⁄₄	tsp	salt
¹⁄₄	tsp	ground nutmeg
		fresh ground pepper
¹⁄₃	cup	bread crumbs made from whatever bread suits your diet
4	slices	of a really big tomato

Preheat a large skillet over medium-high heat. Slice the asparagus (or whatever veggie you are using) into bite-size pieces. Saute the veggies in the olive oil for about 7 minutes. Add the shallots and garlic to the pan and cook for another minute or two, until fragrant. Transfer the veggies to a bowl to cool.

While the veggies are cooling, place the cashews, the 1/4 cup of herbs, nutmeg, salt and pepper into a food processor. Pulse into crumbs, so that no whole nuts are left.

Once the veggies are cool, add them to the food processor. Pulse a few more times and scrape down the sides. Add the beans and puree until relatively smooth, although the nuts will still be grainy. Add the potato starch and pulse until combined. Transfer the mixture to a bowl, cover, and refrigerate for about 45 minutes.

Preheat the oven to 350. Place your pie crust into an 8 inch glass pie plate. Cover with foil and bake for 15 minutes. Remove the crust.

Spoon the filling into the crust and smooth out evenly. Sprinkle the top with half the bread crumbs and drizzle with 1 tbsp olive oil. Then place the tomato slices on top of the bread crumbs. Sprinkle on the remaining bread crumbs, some pepper, a little salt, and the chopped herbs. Drizzle with a bit more oil. Bake for 45 minutes and let cool for 20 minutes before serving.

Preheat a large skillet over medium-high heat. Slice the asparagus (or whatever veggie you are using) into bite-size pieces. Saute the veggies in the olive oil for about 7 minutes. Add the shallots and garlic to the pan and cook for another minute or two, until fragrant. Transfer the veggies to a bowl to cool.
While the veggies are cooling, place the cashews, the 1/4 cup of herbs, nutmeg, salt and pepper into a food processor. Pulse into crumbs, so that no whole nuts are left.
Once the veggies are cool, add them to the food processor. Pulse a few more times and scrape down the sides. Add the beans and puree until relatively smooth, although the nuts will still be grainy. Add the potato starch and pulse until combined. Transfer the mixture to a bowl, cover, and refrigerate for about 45 minutes.
Preheat the oven to 350. Place your pie crust into an 8 inch glass pie plate. Cover with foil and bake for 15 minutes. Remove the crust.
Spoon the filling into the crust and smooth out evenly. Sprinkle the top with half the bread crumbs and drizzle with 1 tbsp olive oil. Then place the tomato slices on top of the bread crumbs. Sprinkle on the remaining bread crumbs, some pepper, a little salt, and the chopped herbs. Drizzle with a bit more oil. Bake for 45 minutes and let cool for 20 minutes before serving.

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