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Veggie Pie - Jenna Carperter

Veggie Pie

Jenna Carpenter - Yoga, Health & Wellness Coach cardiff ca

Veggie Pie

Part 1 – Crust

– 2 cup almond meal

– 1⁄2 cup arrowroot flour

– 1⁄2 tsp baking soda

– 1⁄2 tsp sea salt

– 6 tbs extra-virgin olive oil

– 1 flax egg (2 tbsp ground flax, 4-5 tbsp filtered water)

– 1 tbsp filtered water

– 2 tsp grated lemon zest

– 1 tbs lemon juice

Heat oven to 350.

After mixing ingredients together, place in pie dish. Distribute the dough evenly (start from the middle and press out to edges) with spatula or fingers. Place in oven for 10 minutes.

Part 2 – Filling

– 2 1⁄2 cups of raw, cashews (soak overnight or a few hours)

– 1⁄4 cup filtered water

– 6 tbsp nutritional yeast

– 4 tbsp extra-virgin olive oil

– 2 tbsp lemon juice

– 1 tbsp minced garlic

– 1 tsp sea salt

Blend ingredients in food processor or high-powered blender, until creamy.

Optional: add spices like cayenne, paprika, turmeric, or even 1⁄2 a red pepper. Place cheese in pie crust.

Part 3 – Topping

– 1 medium zucchini

– 2 medium Roma tomatoes

– 2 tbsp lemon juice

– 2 tbsp extra-virgin olive oil

– 1 tsp sea salt

– 1⁄2 tsp cayenne

– 1⁄2 tsp oregano

Slice zucchini and tomatoes in medium bowl, and stir in other ingredients. Then, place zucchini and tomatoes on top of CASHEW CHEESE. Place your veggie pie in the oven for 20-25 minutes on 350. Take it out and add freshly chopped herbs like parsley, cilantro, or green onions.

 

If you enjoyed this recipe, I have great news! You can find all of my recipes in my cookbook which is sold on Amazon! I promise you won’t regret purchasing it!



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