Thursday, October 25, 2012

Kale, Spinach and Anasazi Bean Pie Vegan Style



          Taking cooler inventory.
         Here is what needed to be moved to the range, prep and use.
          Leftover from a chili:
          1 C cooked Anasazi Beans
          Greens Bin:
          Half a bag of Baby Spinach
          Half a Bunch of Kale
          Shallots, Garlic Cloves

        I placed the Anasazi Beans sin a small sauce pan with diced Onion
        Cumin, Salt and Vegan stock, simmered to soft, mashable

        Preheat oven to 350
        Spelt Flour crust.In a 2 C Pyrex:
              Just shy of 2/3 C of Olive Oil
             + cold filtered water to make a cup
               place in freezer for chill for 5 min.

        In the meantime in a mixing bowl blend:
               2 C Spelt flour
               1 tsp Salt
               1 1/2 tsp Natural Sugar
               1 1/2 tsp Onion Powder
        Add chilled Olive Oil/Water to form a dough ball.
        roll out, form crust in pie tin,
        pierce crust on bottom a few x with fork tines.
        precook at 350 approx 25 min.
        cook until just a tad soft to the touch at the bottom.(20 min)

      Scissor Kale to small bits, rough chop spinach
      dice a large Shallot
      crush 2-3 cloves Garlic
      spice blend in a small bowl:
              1 heaping tsp Cumin,
              1 Smoked Paprika
              1/2 White Pepper
              1/4 tsp Ground Nutmeg
              Pinch Cayenne
             Optional: Smoky Chipotle-1+ 1/2 tsp.
              Have  1/4 C Vegan Stock with 1 tsp of Maple Syrup added handy
     

       Heat 2 tsp Oil to hot in saute pan
       drop in Shallot, stir one min, drop in Garlic + Spice Blend
       cook and stir on medium heat 2 minutes
       add Kale + 1/4 C stock, cover  and cook for 3-4 min.
       add Spinach, cook a minute.
       taste for salt and and pepper
       Optional Add a squeeze of Lemon Juice
     
          Layer Beans and Greens in precooked crust
          Topping
          1/3 C Flour,1/2 C Corn Meal, 2 TBP Raw Pecan Pieces,
          1 TBSP Brown Sugar. 1 tsp Salt
          +With a fork cut in
           4 tsp Cold Vegan Spread or Margarine, fork into mixture until crumbly
           Add topping and bake for 25 min at 350.

          Dates are my favorite addition to a Kale saute. on
          Enjoyed a few on the side this time.
         
         
   
     
         

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