If you’re following Project Food Blog 2010 on Foodbuzz then you know that on Sunday Emily of The Front Burner made an amazing Harvest Root Vegetable Pie. I have no illusions. I’m not a baker and if it took her three tries to make that gorgeous crust; there is not enough flour in the tri-state area for me! I love food but I like things nice and easy. I make (delicious) soup in a measuring cup in a microwave, after all!
Okay, I’m lazy, you get it. With that, I give you the Laywoman’s Vegan Vegetable Pie
I sprayed a pie pan with olive oil and drizzled olive on both sides of a brown rice tortilla and placed it in the pie pan.
I roasted beets, parsnips and carrots following Emily’s directions.
I didn’t have sweet potatoes on hand but did have a can of sweet potato puree so I came up with this:
- 1T olive oil
- 1 small onion, diced
- 3 cloves of garlic
- dash of paprika
- dash of turmeric
- dash of cinnamon
- pinch of cayenne pepper
- 1 can of sweet potato puree
- S + P to taste
I heated the olive oil in a medium sauce pan and added the onion and garlic. After 3 minutes I added the spices and heated for another 2 minutes. I added the can of sweet potato puree and simmered for 10 minutes.
I then spread 1/3 of sweet potato mixture over the tortilla
added the roasted veggies
and spread the remaining 2/3 of the cooked sweet potato puree mixture over the roasted veggies.
Bake on 400 for 15 minutes.
and serve.
It’s not glamorous, but it’s good!
