Vegan pot pie
Crust
Mix together:
;anthonys goods flours (2 cups cassava and 3/4 cup Coconut)
namaste chickpea flour (1/2 cup)
1 Tbsp baking soda
Pour on one capful Vermont Village AC Vinegar
1tsp nutmeg
1 Tbsp Salt
Add in:
1.5 cups Coconut oil
egg replacer made from carringtonfarms chia/flax blend (3 tsp simmered in 6 tsp water til gooey)
1/4 cup water
mix everything together and then shape into pie tin leaving about 1/4 mix out for the top of the pie.
Filling
Chop 1 sweet potato
1 lb mushroom
1 onion
1 bunch spinach
Pour the veggies into the crust and add in cashew cream sauce
Cashew Sauce:
1/2 cup each Raw Cashews and Brazil nuts soaked overnight (I used Sunco Frenchie)
1 Tbsp miso,
1 Capful Vermont Village AC vinegar,
1 tsp salt
1/2 bunch spinach
2 cups of water
Blend together until smooth and then then simmered with
1/4 cup cassava flour ,
3 Tbsp chia seeds,
2 tbsp thyme
1 Tbsp sage.
Pour into pie crust. Add top layer of crust and cook the pie for 45 minutes at 350.
Crust
Mix together:
;anthonys goods flours (2 cups cassava and 3/4 cup Coconut)
namaste chickpea flour (1/2 cup)
1 Tbsp baking soda
Pour on one capful Vermont Village AC Vinegar
1tsp nutmeg
1 Tbsp Salt
Add in:
1.5 cups Coconut oil
egg replacer made from carringtonfarms chia/flax blend (3 tsp simmered in 6 tsp water til gooey)
1/4 cup water
mix everything together and then shape into pie tin leaving about 1/4 mix out for the top of the pie.
Filling
Chop 1 sweet potato
1 lb mushroom
1 onion
1 bunch spinach
Pour the veggies into the crust and add in cashew cream sauce
Cashew Sauce:
1/2 cup each Raw Cashews and Brazil nuts soaked overnight (I used Sunco Frenchie)
1 Tbsp miso,
1 Capful Vermont Village AC vinegar,
1 tsp salt
1/2 bunch spinach
2 cups of water
Blend together until smooth and then then simmered with
1/4 cup cassava flour ,
3 Tbsp chia seeds,
2 tbsp thyme
1 Tbsp sage.
Pour into pie crust. Add top layer of crust and cook the pie for 45 minutes at 350.