Cheezy Pie
(click on image to enlarge)
Serves 4
Lovely cheese pie with eggy texture, very tasty!
Ingredients
- CRUST
- 1 cup barley, soaked
- 1 cup buckwheat flour (from buckwheaties)
- 1/2 onion
- 1 dstspoon fresh rosemary or 1tsp dried sage
- pinch salt
- SAUCE
- 2 tomatoes
- 1/2 red bell pepper
- 1 zucchini/courgette
- 1 clove garlic
- 1/2 tsp oregano
- 1 dsstspn olive oil
- salt to taste
- CHEESE SAUCE
- 1 cup pine nuts
- juice from 1/2 lemon
- 2tsp cider vinegar
- 1/2 tsp turmeric
- pinch salt
- VEGGIES
- sliced bell pepper
- sliced onion
- grated parsnip
- Italian toms
- chopped coriander
- paprika/black pepper
Preparation
CRUST Process all the ingredients for the crust in your food processor until you have a dough. Spread out on a teflex sheet with your hands into a circle. Dry at 145 for about an hour when the top feels dry. Flip over by covering with another tray lined with teflex sheet. Now you are ready to top with sauce, veggies and cheese.
SAUCE Chop the veggies for the sauce and blend them with the rest of the ingredients in the blender adding a little water. You want it be fairly thick, not runny. Pour onto your crust.
VEGGIES Choose selected veggies you have on hand and layer on top of the sauce. Add a drizzle of olive oil.
CHEEZE SAUCE Blend the nuts with the spices, juice and salt and a little water to make a thick cream. Pour over vegetables or just drizzle a little if you want less. Sprinkle with paprika and black pepper. Return to the dryer for a further hour at 145 and then turn down to 115 for the remaining time. It took me a total of 2 hours to have this delicious pie ready for dinner.
Comments
zhanna8 writes: (December 04, 2007)
crast sounds amazig… it makes it a wonderful pie i bet, i am not familiar with courgette and took a second to realize what toms are ~thank you!
sweetpea writes: (December 04, 2007)
Thanks zhanna, I’ve edited it. Forgot about the American zucchini, courgette in the UK.
ItGirl writes: (December 04, 2007)
It looks wonderful!!
jirizarry writes: (December 04, 2007)
I sounds and looks delicious! thanks for sharing, I am going to try it out tomorrow.
LionMouse writes: (December 05, 2007)
Man oh man. Before going raw my favorite dish was a nice egg white frittata. I’ve never tried to make a raw version because I was afraid that it would turn out too heavy from all the nuts. But this looks a lot fresher and healthier than anything baked. Thanks.
Bluedolfin writes: (December 05, 2007)
Hi sweetpea~ Recipe looks yummy. I need a little translation help also ;) ... what is a dsstspn (olive oil) and a dstspoon (fresh rosemary)?
mpop writes: (December 05, 2007)
I’ve tried so many times to make breads or crusts out of buckweat, trust me no good. I won’t try again to make anything out of sprouted buckweat.
loucakes writes: (December 05, 2007)
bluedolfin—i think they both are referring to “dessert spoon,” which i think is just a bit smaller than a teaspoon.
sweetpea writes: (December 05, 2007)
Sorry everyone, I was taking quite a few shortcuts that day! Dsstspn means dessertspoon. About 4 teaspoons = 1 dessertspoon and 2 dessertspoons =1 tablespoon Hope this helps. I was really pleased the way this turned out. It tasted and felt like eating a gooey cheese and egg pie/quiche lorraine as we call it here in the UK. Enjoy!!
Madness writes: (December 05, 2007)
Uh, oh, I think US and UK teaspoons and tablespoons must be different! There are 3 US teaspoons in a US tablespoon. There are about 2 dessertspoons in a US teaspoon. Hope that helps!
jirizarry writes: (December 05, 2007)
I made this today and it turned out very good. I never had the cooked version before but from your description, it seemed like the kind of raw recipe I would like to try. I did use soaked, not sprouted, buchwheat (1/2 cup) and 1/2 buckwheat flour. It turned out to work well. It was very tasty as you described. thanks for sharing it with us. My husband also liked it.
drhall writes: (December 07, 2007)
Between you and JTR … you guys are publishing hands down Best Dish Winner’s … I could not wait for dehydrating my whole wheat/flax crust and did not use pine-nuts nor parsnips and my tomatoes were courtesy of Libby’s, the results were still mouth-watering good!
rawclaire writes: (March 23, 2008)
Can I sub anything for the buckwheat? Thanks
morrisson66 writes: (April 08, 2008)
ok… really dessertspoon equals 2 US teaspoons… a dessertspoon is bigger than a US teaspoon… I used dessertspoon measurements when I lived in Canada… and had to go back and forth all the time.
rawkinrawmama writes: (April 11, 2008)
Hi there. This looked so amazing I thought I would make it. Ok. First off, Putting all the crust ingredients together didn’t work for me. I had to separate out the onions and blend the flour and (I only had spelt and soaked it. Is this ok?) blend it in the Blendtec. Then I made the crust. I also added half of a jalapeno. OK..yum. I dehdrated it for 2 hours and then flipped for 1 hour before putting the sauce, toppings on. Now it is soooooo mushy. It’s been in there for 3 hours and I wish I would have dehydrated the crust atleast 10-12 hours. What do I do now? I have doubled the time. Will my toppings get gross? I can’t get the crust hard now. I’m so upset. Oh Well. Atleast I know it tastes good. I couldn’t resist taking a bite anyway with a spoon. HELP!
rawkinrawmama writes: (April 11, 2008)
Oh…I had the buckwheat not the barley.
natnode writes: (April 16, 2008)
I found the crust extremly hard to blend and added little water to ease the blend. The dough was still very dry prior to dehydrating. I flipped the crust after an hour added, the sauce and cheese and worried that it might be mushy. Remebered that it was supposed to “eggy”, so I followed the recipe. I didn’t really care for the crust but the flavore were delicious. I especially like teh pine nut cheese. BTW, is the moisture from the soaked barley all the liquid that the crust gets or is something missing from the recipe?
sweetpea writes: (April 23, 2008)
Hi natnode, thanks for trying the recipe out. Sorry it didn’t go as planned. I haven’t made this in a while so not sure what went wrong. The crust is a quicky so that is why it is quite dry, no harm addding a little water or olive oil to soften. As with the sauce, watch the amount of water you add, it should be nice and saucy, not runny.
If you don’t have the grains, you can use ground sunflower and pumpkin seeds.
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