Make Deliciously Vegan & 
Gluten Free Quiches & Pies

Being vegan and gluten free can certainly bring some additional challenges into your kitchen and perhaps most of all is that of perfecting a great savoury pie crust recipe. Here we will share some wonderful recipes that may help you on your vegan & gluten free adventures and we share these with lots of love.

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Sun-Dried Tomato with
 Zucchini Hummus Raw Tart

This recipe is brought to you by onegreenplanet.org

Ingredients:
For the crust
1 cup walnuts
1 cup pumpkin seeds
2 cups sun dried tomatoes
Salt, as desired
1 tsp olive oil

For the topping
2 cups baby tomatoes
Salt, as desired
1 tsp olive oil (optional)

For the zucchini hummus
1 cup sesame seeds
2 heaping cups chopped zucchini
Salt, as desired
Juice from 1 lemon
1 tsp cumin
1/2 tsp paprika
1/2 tsp asafoetida (to your taste)

Directions:

1. Pulse the walnuts and pumpkin seeds into powder in a food processor, then add the rest of the ingredients and process until it all stick together. Press into a tart pan and put in the fridge so it can set.
2. Process the sesame seeds into sesame butter in a food processor or high speed blender, then put everything to a high speed blender and blend until smooth and thick. Spread evenly into your crust and refrigerate.
3. Slice the baby tomatoes in half and brush with olive oil and salt. Now put these in the dehydrator or bake in the oven at the lowest temperature for 4 - 5 hours. Decorate the top of your pie with the tomatoes.

Basic Pie Crust
(to add your own filling)

This recipe is brought to you by 
macrobiotic.about.com

Ingredients:
1/4 cup arrowroot powder
1/3 cup tapioca flour
1/3 cup millet flour
1/3 cup almond meal or flour
1 tablespoon maple sugar (optional)
3/4 teaspoon guar gum
1 teaspoon grated lemon or orange zest (optional)
1 large pinch of sea salt
1 stick coconut oil cut into bits and chilled in the freezer
4 tablespoons ice water

Directions:
Combine the arrowroot, tapioca flour, millet flour, almond meal, maple sugar, guar gum, zest and salt in a bowl. Mix thoroughly to combine. 

Using a fork or pastry blender add in the vegan butter substitute until the mixture resembles coarse meal. Add the ice water; stir quickly but gently to combine, and press the mixture into a disc. (If it is too dry to gather into dough, sprinkle with another tablespoon or two of water until it holds together without being sticky). Wrap the dough and chill for 45 minutes. When ready, roll the dough between sheets of parchment paper and proceed with your pie recipe. 

Additional Notes:
You may wish to simply add an indian curry to your pie crust. Perhaps some veggies and vegan gravy or maybe you wish to add some flare by preparing a double layered pie e.g. pureed roasted carrots (with added herbs & spices) on the bottom with a creamy cashew paste + a celery, capsicum, ginger type topping. Yummy!

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