1 c AM Brown Rice Flour 1/4 c AM Hulled Sesame Seeds 2 tb AM Unrefined Sesame Oil 2 tb AM Sesame Tahini 1/4 c Water
FILLING:
3 tb AM Unrefined Sesame Oil 1/2 Onion; minced 2 Garlic cloves; minced 2 c Chopped turnips or potatoes 2 c Chopped carrots 1 c Finely chopped broccoli - stems 1/4 c AM Sesame Tahini -OR- Peanut Butter 2 ts Cider vinegar 1 ts Syrup or honey 1/4 ts Sea salt (optional) 1 tb Tamari soy sauce 1/2 ts Ginger
MIX:
3 tb Arrowroot powder 1/2 c Cold water CRUST: Mix all ingredients together until evenly blended. Pat into deep 10" pie plate. Bake at 400 F. for 15 minutes. FILLING: Preheat large skillet on medium heat. Add oil, onion and garlic; saute 1 minute. Add chopped vegetables; saute until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir. Mix arrowroot or cornstarch in cold water. Stir into 1-1/2 cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with 1/2 cup chopped nuts. Bake at 375 F. for 45 minutes or until set. Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias