This is a delicious, hearty pumpkin pie that manages to taste fantastic even if you leave some ingredients out!
Ingredients
Rice Crust
3 cups cooked brown rice
1/2 cup sesame seeds
1 tbsp tahini
1/3 cup cornflour
1 tbsp oil
2 tsp tamari (soy sauce)
Filling
2 butternut pumpkins
2 tsp oil
2 onions, chopped
1/2 tsp turmeric
1/2 tsp ginger
1/2 tsp mustard powder
1/2 tsp coriander
1/2 tsp cumin
1 cup zucchini, finely diced
1 cup celery, finely chopped
2/3 cup green peas
1 cup hot water
1 tbsp kuzu or arrowroot
2 cups tofu
2 tsp tamari
2 tbsp cold water
Directions
Crust
Combine all of the rice crust ingredients and mix well.
If it does not hold together add a little extra tahini and cornflour.
Pat into the base and sides of a well oiled pie dish.
Bake in a moderate oven for 10-15 mins until lightly golden.
Filling
Cut pumpkins into chunks and steam until soft, mash and set aside.
Heat oil in a large saucepan and lightly fry onion until soft.
Add spices and stir over moderate heat for 2-3 mins.
Add zucchini, celery, peas and 1 cup hot water.
Stir spices off base of pan and simmer mixture until water has evaporated.
Dissolve the kuzu in the cold water and add it to the pan. Cook, stirring until it thickens.
Turn off heat and add cooked pumpkin, tofu and tamari.
Mix well and scoop into pre-cooked pie shell.
Bake in moderate oven for 30-40 minutes.
Serve with tossed salad for a fantastic meal.
Variation
In addition to the pumpkin, almost any vegetable will work well in this pie, eg broccoli, cauliflower. Use up whatever you have, and don't worry if you miss an ingredient! Share This:
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