Friday, 6 February 2015

Gluten Free Vegetable Pie

Foodie Friday 

Gluten free, Vegan

This recipe came out of a need to use the beets we received in the Good Food Box because not only did we get our share we also found our son’s share as well.  

Many people do not cook with beets disliking the stain they leave on your hands when preparing them and if you use non-latex gloves this problem goes away.  Beets are described as a liver friendly vegetable and one of our favourite winter vegetables.

  • Turmeric
  • 1 teaspoon Cumin
  • 2 cups grated vegan mozzarella cheese
  • 2 cups of your favourite tapenade
  • 6 beets sliced thick
  • 4 carrots sliced thick (we did them the long way
  • 3 cups of mushrooms sliced thick
  • Olive oil
  • 2 cups Gluten free Bisquick
  • 1/3 cup coconut butter
  • 2 tablespoon hot water

  1. Prepare your vegetable, spray a fine mist of oil on the vegetables and lightly dust with turmeric and roast them at 450 °F until just about done (do not overcook them)
  2. While the vegetables are roasting prepare your tapenade and grate the cheese mix these together with the cumin
  3. Make your pie crust by blending the Bisquick, coconut butter and hot water together
  4. Spray your deep dish pan with oil and press your pie crust into the pan covering the base and ½ way up the sides – bake with your vegetables for 10 minutes.
  5. Once everything is done you can assemble your pie
  6. First spread a thin layer of your cheese and tapenade
  7. On this place the beets overlapping the vegetables if necessary
  8. Second layer of tapenade
  9. Layer your carrots and mushrooms
  10. Finish with a final layer of cheese and tapenade
  11. Place back in the oven for 30 minutes

From our table to yours

Grandma Snyder
©2013-2015 twosnydergirls

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