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
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
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
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.