I adapted a recipe I found here. I love her site. We were having guests over that are sensitive to gluten, so I made two gluten-free casserole “pot pies”. Here’s what I did:
Veggie Filling:
2 bags petite peas, organic (frozen)
4 large carrots, or 6 small, diced
2 small potatoes, peeled/diced (I used a sweet white yam, and a sweet potato)
1 zucchini, sliced and quartered
Cashew Base:
1 cup water
2 packages of cashews (the bag in the photo says “roasted and salted”, but the ones I used were raw)
1 clove garlic
sea salt to taste
Crust:
4 C Bob’s Red Mill GF Flour
1 cup virgin coconut oil
1 tsp salt
4 tsp baking powder
juice of 1 lemon
16-20 Tbsp warm water
I made two casserole dishes full of this, so you may need to adjust based on your dish size.
Directions:
1. Preheat oven to 350 degrees.
2. Add your cashews, 2 packages before they are soaked (see photo above) to a large bowl and cover with very hot water. The hottest setting on your tap. (note: If you have time and plan ahead, soak the cashews for even longer – 4+ hours is great. This will help ease the blending process just a bit. This is advised if you are not using a high speed blender.)
3. Prep all your veggies. Steam the carrots and potatoes until just tender, 10-20 minutes.
4. Drain your cashews and add the soaked cashews to your blender. Add the water, garlic, and salt. Blend from low to high until smooth and creamy. This may take a minute or so. Set aside. (Adjust salt if desired.) Mine looked like this:
6. When potatoes and carrots are finished steaming, put them, along with chopped zucchini and frozen peas, in a big bowl or pot.
7. Pour the sauce over top the veggies and toss until all the veggies are well coated.
8. Pour the veggie filling into your pot pie serving/baking dish. Set aside.
9. Quickly mix up your dry ingredients for your crust. Then using your hands, mash in the coconut oil. Then one tablespoon at a time, add in the water. Mixing with every few spoonfuls. Keep adding until your dough in kneadable yet still moist. When this occurs, take half of the dough, knead a bit then press out on a cookie sheet. (I started rolling mine out on the counter and quickly realized it was NOT going to work!) Do the same with the other half (remember, this is for two casserole dishes). It looks like this on the cookie sheet:
10. Use one cookie sheet per casserole dish. Once dough is pressed out, flip the cookie sheet over on top of the casserole dish. It’ll look something like this:
I was a bit skeptical. But, onward!
10. Bake at 350 degrees for 40 minutes. Serve after about 20 minutes of cooling. Store in fridge and reheat as needed. Eat within 3 days.
Here is what the finished product looked like:
And here’s what it looked like in the end:
So, clearly it was absolutely delicious! And extremely filling. I took a size portion that is pretty normal for me, and I could only eat about half of it. So, maybe only one casserole dish next time!
WickedWild•RI 