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| Pineapple Pot Pie |
Pineapple Pot Pie Recipe
Crust:
3 cups whole grain flour 1 tsp salt
1 package quick active yeast 1/4 cup applesauce
1 cup of very warm water 2 TBSP dry garlic flakes
2 TBSP rosemary
Dissolve the yeast in the water and let it stand 10 minutes.
In a large bowl or using a mixer with a dough hook, mix one cup of flour with the yeast, salt, garlic, rosemary and applesauce. Keep adding flour until the mixture no longer sticks to the bowl. Place the dough on a lightly floured surface and knead it for 5 minutes or until its smooth and springy. Place the ball of dough back in the bottom of the bowl and cover the bowl loosely with a moist towel or plastic wrap. Allow the dough to rest in a warm area for an hour or until it doubles.
Filling:
4 cups chopped baby spinach 1 chopped sweet red pepper
2 stalks kale chopped 2 chopped tomatoes
2 loose cups chopped fresh parsley 1 thumb of peeled chopped fresh ginger
4 sprigs chopped cilantro 1 tsp salt
2 chopped carrots 1/8th tsp black pepper
2 stalks chopped celery 2 cups water
1 cup chopped pineapple 1 large chopped sweet onion
1 cup dry of brown rice
Cook the rice in 2 cups of water with 1/2 tsp of salt as directed and set aside.
In a large pot bring the 2 cups of water and salt to a vigorous boil. Add the onion and garlic. Cook them until clear. Add the rest of the ingredients. Turn down the heat to simmer and cook covered for an hour. The cooked veggies were strained thoroughly into a bowl to save the liquid vegetable stock. Put the cooked vegetables back in your pot and stir in the rice.
In a saucepan bring 2 cups of your vegetable stock to a boil. Add 1/2 cup nutritional yeast and 1 TBS of Cayenne pepper. Cook it down, stirring until it begins to thicken. Save 1/4 cup and stir the rest into your vegetable and rice mix. Let it sit for 15 minutes to absorb the liquid.
Roll out your dough until its about an 1/8 inch thick. I used a loaf size aluminum baking tin (you can use multiple smaller tins) and lined it with the dough, filled it with my cooked vegetable, covered it with more dough pinching down the edges. Glaze the dough with the liquid that you saved from the last step. Poke a few holes to let it vent.
Bake it at 325 degrees for 40 minutes or until brown on top.
Cover it with aluminum foil to keep the top from drying out giving it a slightly glazed appearance.
I left it in the fridge overnight to absorb any liquids. Turn it upside down on a microwaveable plate and separate it from the aluminum baking tin. Turn it back over and microwave it for 2 minutes or until hot. Serve hot.
