… Earth’s Bounty All Wrapped Up in a Gluten-Free, Dairy-Free Blanket!
Wrapping some of my favorite foods and flavors in a blanket of flaky, buttery crust is food heaven to me. Being able to sink my teeth into a hand-held piece of lightly crisped pastry filled with earthy, sautéed mushrooms and sweet, creamy root vegetables brings a warmth to my soul and reminds me of so many important foods we get from this earth. I don’t know why this type of dish has this affect on me, but it does. It seems to happen more when autumn rolls around and the baking, roasting, and enjoying heartier foods is in fashion again.
When I prepared this Pulp Pie, I had it in mind as a side dish accompanying a soup dinner or a light lunch with a salad. The next morning when I discovered my leftovers, I quickly realized what a delicious and nutritious way I could begin my day by warming a slice in the microwave for a hot breakfast “pocket”. I love tasty surprises like that, don’t you?
Pulping may be a new idea for many of you, as it was for me until a few months ago. I get excited pondering and exploring different ways I can use the pulp remains from my juicing to create new recipes, or simply enhance existing ones. If pulp recipes seem “outside the box” to you, I urge you to give them a chance. They really are delicious … and so good for you. Be creative, or share your ideas and ask questions with me at firstname.lastname@example.org, so we can be food adventurers together. Who knows what crazy food chaos we can unleash together?
Bake time: 20-25 minutes
Oven temp: 425ºF
Makes 2 pies, each serving 4 side dish portions or two meal portions
Ingredients for pie crust:
1 double-crust recipe of your choice – I use Gluten Free Pantry Pie Crust Mix (see box for ingredients), divided into two portions.
Ingredients to create pulp:
4 medium carrots
2 large yams, peeled
3 cups broccoli florets
3 Pink Lady Apples, peeled if preferred
Ingredients for other pie filling:
6-8 Tablespoons extra-virgin olive oil
1 1/2 large onions, finely chopped
1 yam, peeled and finely chopped
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon onion powder
fresh ground pepper, to taste
2 Tablespoons extra-virgin olive oil
2 Tablespoons margarine or butter – I use Earth Balance Natural Buttery Spread
2 cups sliced mushrooms
1/4 cup marsala wine
1 Tablespoon corn meal
1 egg for glazing crust, optional
1 Tablespoon water, needed if using egg
1 1/2 cups freshly chopped kale leaves
Prepare pie crust according to your recipe. If using Gluten Free Pantry Pie Crust Mix, the dough will need to chill at least one hour before rolling out for recipe.
Cut and juice all pulp ingredients. Save juice for soup stock. If not using immediately, freeze right away. Reserve pulp for pie.
In a large skillet or heavy bottomed pan, add about 2 Tablespoons oil. Heat over medium heat. Add onion and sauté until translucent. Add pulp and yam. Drizzle with more oil. Add salt, basil, onion powder, and pepper to taste. Continue sautéing until veggies become soft. Reduce heat to low and continue cooking. Periodically drizzle oil over veggies to keep from sticking to pan and to moisten.
Preheat oven to 425ºF. In a medium skillet, add 2 Tablespoons olive oil and margarine. When margarine has melted, add in the mushrooms. Sauté until tender then add wine. Simmer over medium low heat until mushrooms are soft, but not allowing the liquid to simmer away. Pour mushrooms and all the liquid into the pulp mixture. Stir and drizzle with more olive oil if the mixture looks dry. Salt and pepper to taste. Set aside.
Mix egg and water in small bowl and set aside. On a baking sheet lined with parchment paper, sprinkle with cornmeal. Place half of crust dough on sheet. Cover with a sheet of wax paper. Roll out dough to a large round about 13-14 inches in diameter, making sure it is not too thin. Remove wax paper. Scoop half of the filling mixture into the center of the crust. Using the parchment paper for support, fold up the edges of the crust around the filling. The crust shouldn’t cover the entire top of the filling. Lightly brush with egg wash around the top and sides of crust. Sprinkle half of the kale over center of pie. Repeat process for second pie.
Bake 20 to 25 minutes or until crust is golden brown. Let pie rest on baking sheet for 2-3 minutes then slide parchment to a cutting board or another baking sheet for easy slicing. Let rest another 5 to 10 minutes before slicing. When serving, pairing Pulp Pie with a bowl of creamy Vegetable Nut Butter Soup or Drunken Roasted Sweet Potato Soup would make a delicious and complete meal. For a lighter meal, a simple side salad makes a satisfying, less weighty, lunch meal.
Safe food is a journey … Thrive!™