Title: Vegetable-Sesame Pie
Categories: Entree Vegan
Yield: 1 Recipe

CRUST
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

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