Ingredients:
Sauce:
1.5 cups cashews soaked (or I never remember to plan ahead. mine are boiled til they turn soft)
4 cups of water
3 Tbsp Miso Paste
1 tsp salt
1 tsp black pepper
(Blend all of the above ingredients together in the blender. Pour this into a skillet also containing the below ingredients)
2 cups dry white wine
1 tsp basil
1 tsp tarragon
1 tbsp tumeric
Bring all ingredients to a boil then reduce to a simmer and slowly stir in
5 Tbsp Bob Mills Gluten Free Baking Mix
2 Tbsp Potato Starch
Stir everything slowly and then place a lid on the skillet and leave it on low heat returning every 5 minutes or so to stir it. Let it simmer for around 45 minutes.
While the sauce is simmering you can start the crust and the mashed potatoes.
Mashed Potatoes
3 large russet potatoes
1 tsp salt
2 tsp pepper
1/8 cup almond or cashew milk
3 Tbsp coconut butter
Let the potatoes boil until soft. Pour out MOST of the water but leave around 4 Tbsp of the potato water in the pot. Add in the coconut butter so that the heat can melt it. Add in all the other ingredients and mash everything.
Crust:
1 cup Bob Mills Gluten Free Baking Mix
1/2 cup almond or cashew milk with one capful of apple cider vinegar in it
1/2 tsp baking powder
1 cap apple cider vinegar
2 tsp xantham gum
1 tsp salt
In a bowl pour Flour and baking soda. Add vinegar on top of baking soda to bubble. add in xantham gum and salt. Stir everything dry in the bowl, then slowly add the "buttermilk" (nut milk that had vinegar added to it)
Line the bottom of a pie pan with coconut oil, the press pie crust out of above recipe. Bake at 350 for 10 minutes.
While this is baking chop up:
2-3 carrots
1 parsnip
3 small butterball potatoes
In a separate bowl, chop scallions.
Remove partially cooked crust from the oven and line the bottom with the cashew wine cream sauce. Add a layer of vegetables. Continue to alternate sauce and veggie layers.
on top of the last layer of sauce, spread a layer of microgreens .
Cover the top evenly with a thin layer of mashed potatoes.
Sprinkle chopped scallions on top
Bake in the oven on 350 for approximately half an hour. Then broil for 10 minutes.
Turn off oven but allow the pie to sit in the oven as it cools for around 15 minutes.
Sauce:
1.5 cups cashews soaked (or I never remember to plan ahead. mine are boiled til they turn soft)
4 cups of water
3 Tbsp Miso Paste
1 tsp salt
1 tsp black pepper
(Blend all of the above ingredients together in the blender. Pour this into a skillet also containing the below ingredients)
2 cups dry white wine
1 tsp basil
1 tsp tarragon
1 tbsp tumeric
Bring all ingredients to a boil then reduce to a simmer and slowly stir in
5 Tbsp Bob Mills Gluten Free Baking Mix
2 Tbsp Potato Starch
Stir everything slowly and then place a lid on the skillet and leave it on low heat returning every 5 minutes or so to stir it. Let it simmer for around 45 minutes.
While the sauce is simmering you can start the crust and the mashed potatoes.
Mashed Potatoes
3 large russet potatoes
1 tsp salt
2 tsp pepper
1/8 cup almond or cashew milk
3 Tbsp coconut butter
Let the potatoes boil until soft. Pour out MOST of the water but leave around 4 Tbsp of the potato water in the pot. Add in the coconut butter so that the heat can melt it. Add in all the other ingredients and mash everything.
Crust:
1 cup Bob Mills Gluten Free Baking Mix
1/2 cup almond or cashew milk with one capful of apple cider vinegar in it
1/2 tsp baking powder
1 cap apple cider vinegar
2 tsp xantham gum
1 tsp salt
In a bowl pour Flour and baking soda. Add vinegar on top of baking soda to bubble. add in xantham gum and salt. Stir everything dry in the bowl, then slowly add the "buttermilk" (nut milk that had vinegar added to it)
Line the bottom of a pie pan with coconut oil, the press pie crust out of above recipe. Bake at 350 for 10 minutes.
While this is baking chop up:
2-3 carrots
1 parsnip
3 small butterball potatoes
In a separate bowl, chop scallions.
Remove partially cooked crust from the oven and line the bottom with the cashew wine cream sauce. Add a layer of vegetables. Continue to alternate sauce and veggie layers.
on top of the last layer of sauce, spread a layer of microgreens .
Cover the top evenly with a thin layer of mashed potatoes.
Sprinkle chopped scallions on top
Bake in the oven on 350 for approximately half an hour. Then broil for 10 minutes.
Turn off oven but allow the pie to sit in the oven as it cools for around 15 minutes.