Difference between revisions of "Tumeric Pie"
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+ | * fried [[tempeh]] : | ||
+ | heat oil to medium-high, fry until at least one side is browned. Then add red wine, bragg's liquid aminos, black pepper, after which it will need stirring more frequently. Continue cooking until at least one more side is browned. | ||
+ | |||
+ | Filling: | ||
* 1 onion, rough diced | * 1 onion, rough diced | ||
+ | * 3 cloves garlic | ||
+ | * 1 T fresh tumeric, minced | ||
+ | * 3 stalks celery, minced | ||
+ | * 1/2 c beets, coarsely chopped | ||
+ | * 1/2 c broccoli stalk, diced | ||
+ | * 1 c kholrabi, diced | ||
+ | |||
+ | prior to kholrabi and broccoli stalk: | ||
+ | several tablespoons oil and 1/4 c flour, mixed | ||
+ | followed by few cups of water | ||
+ | |||
+ | water added continuously to maintain pot pie consistancy | ||
+ | |||
+ | * 1/2 c broccoli florets | ||
+ | * beet greens | ||
+ | * 1/2 can (15 oz) corn | ||
+ | * 1 can (15 oz) black beans | ||
+ | |||
+ | * 1 t dried oregano | ||
+ | * 1 t sesame oil | ||
+ | * dash chipoltle | ||
+ | * dash ground clove | ||
+ | |||
+ | |||
+ | == Topping == | ||
+ | |||
+ | * 1 c polenta | ||
+ | * 2 cloves garlic | ||
+ | * 1/2 c canned corn | ||
+ | * black pepper to taste | ||
+ | * salt | ||
+ | |||
+ | cook as polenta | ||
+ | |||
+ | |||
+ | not-tempeh: | ||
+ | 1/4 c quinoa + 1/4 c water | ||
+ | add filling | ||
+ | |||
+ | with-tempeh: | ||
+ | tempeh | ||
+ | add filling | ||
+ | |||
+ | put on topping | ||
+ | flatten topping | ||
+ | bake at 350 degrees |
Revision as of 21:36, 12 December 2004
- fried tempeh :
heat oil to medium-high, fry until at least one side is browned. Then add red wine, bragg's liquid aminos, black pepper, after which it will need stirring more frequently. Continue cooking until at least one more side is browned.
Filling:
- 1 onion, rough diced
- 3 cloves garlic
- 1 T fresh tumeric, minced
- 3 stalks celery, minced
- 1/2 c beets, coarsely chopped
- 1/2 c broccoli stalk, diced
- 1 c kholrabi, diced
prior to kholrabi and broccoli stalk: several tablespoons oil and 1/4 c flour, mixed followed by few cups of water
water added continuously to maintain pot pie consistancy
- 1/2 c broccoli florets
- beet greens
- 1/2 can (15 oz) corn
- 1 can (15 oz) black beans
- 1 t dried oregano
- 1 t sesame oil
- dash chipoltle
- dash ground clove
Topping
- 1 c polenta
- 2 cloves garlic
- 1/2 c canned corn
- black pepper to taste
- salt
cook as polenta
not-tempeh:
1/4 c quinoa + 1/4 c water
add filling
with-tempeh: tempeh add filling
put on topping flatten topping bake at 350 degrees