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Christian Vegetarian Association Presents:
Take Heart!

Vegan Pasta Pie Recipe
(http://glutenfreegoddess.blogspot.com)

Make extra spaghetti the day before to use as a base in this pie (tip: rinse it with hot water before using to soften it; drain well). As for veggies- I used the vegetables I had on hand, but you could also roast cut green beans, chopped broccoli, red pepper, red onion or scallions.

Preheat the oven to 350 degrees F. Lightly oil a deep 9-inch pie plate and set aside.

You'll need:

1 1/2 to 2 cups cooked spaghetti noodles

2 cups vegetables for roasting: leek, mushrooms, grape tomatoes

2-3 cloves garlic, chopped

Olive oil

Dried Italian Herbs: basil, thyme, oregano, parsley, to taste

Sea salt and ground pepper, to taste

Vegan white sauce- recipe follows

1/2 cup gluten-free cornbread crumbs

Fresh chopped rosemary, to taste

6 trimmed fresh asparagus spears for the top

Preparation:

- Slice up a leek, and mushrooms and toss them into a roasting pan. Add enough grape tomatoes to bring the amount to heaping cups or so. Drizzle with a little olive oil. Season with sea salt and ground pepper, herbs; toss to coat. Roast in the preheated oven till tender- about 30 minutes or so.

- In the meantime make your white sauce.

Basic Vegan White Sauce Recipe

1 tablespoon olive oil

1 1/2 cups non-dairy milk (I used plain hemp milk)

1 tablespoon rice or sorghum flour

3 tablespoons nutritional yeast

3 tablespoons white wine

1/2 teaspoon prepared mustard

Pinch of nutmeg

Minced onion and garlic, to taste.

- In a sauce pan add the olive oil, non-dairy milk and potato flour; whisk and cook over medium heat. The potato flour will thicken the milk. Add in the nutritional yeast and whisk. Add the wine, mustard, nutmeg, minced onion and garlic, and stir till thickened.

- This is your basic vegan white sauce. Now we're going to make it a little eggy for the pie.

- Mix up: Ener-G Egg Replacer for two eggs using warm non-dairy milk.

- Stir it into the white sauce.

- Add:

2 tablespoons millet flour, or rice flour

1 teaspoon baking powder

- Whisk to combine.

- When the veggies are roasted, layer the cooked pasta in the prepared pie plate. Pour in the vegan white sauce mixture and shimmy the noodles a bit to allow the sauce to seep in. Top with the roasted veggies.

- Toss the cornbread crumbs in a drizzle of olive oil and sprinkle over the pie. Press down a bit to compact the layers. Sprinkle with chopped fresh rosemary. Arrange the uncooked asparagus spears on the top.

- Bake in the center of the oven for 25 minutes or so, till piping hot.

- Allow the pie to rest for 5 minutes before slicing and serving. Use a sharp knife to slice and a pie shaped spatula/server.

Makes six slices. 

Your question and comments are welcome

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