Tuesday, April 6, 2010

Millet Crusted Mushroom Leek Pie

I just bought The Urban Vegan by Dynise Balcavage and this recipe was the first one I made. It was easy to make and delicious.

The pie crust is cooked millet and nutritional yeast. The filling is leeks and mushrooms that have been sautéed in olive oil, and then they're mixed with chickpea flour and nutritional yeast in a food processor. The filling is added to the crust and cooked for 25 minutes. I cooked some kale to go along with it. The pie fell apart when I took it out of the pan, so I probably should have added a little more chickpea flour, but it didn't matter. This was a great dinner, and it was the meal Dennis and I christened our new dining room table with!

Millet is a very small, round grain with a history that traces back thousands of years. It was the chief grain in China before rice became popular, and continues to sustain people in Africa, China, Russia, and India, among other places. Millet is an extremely nutritious and hardy crop that grows well under harsh or dry conditions, both of which contribute to its widespread use and popularity around the world. It is gluten-free, and it is high in protein, fiber, iron, magnesium, and potassium. It is also very soothing, and is good for indigestion or morning sickness.

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1 comment:

  1. I have the book but haven't really gone through it since I have gone gluten free. I didn't think it would have much in the way of gluten free recipes, but I will be sure to try this one.

    Thanks for posting, Dianne!