Curried Vegetable Pie (dairy free, gluten free, soy free, vegan)

I LOVE curry! It’s one of my very favorite dishes so when I saw a recipe in the Trader Joe Fearless Flyer for Spicy Pumpkin Curry Pot Pie, I had to adapt it. Since I didn’t put any pumpkin in my pie, I’ve renamed the recipe to fit the actual ingredients. Since it contains beans, you could serve it as a side dish or an entree.

Like many of my recipes, this one can be adapted to suit your family’s tastes. For example, I used butternut squash but any winter squash, including pumpkin, could be substituted. Also, I love white kidney beans so I used those but feel free to substitute another bean, such as garbanzo; instead of parsnips, you could use carrots, and instead of the chopped dates, feel free to use dried cranberries, raisins, currents, etc. Whatever your choices, remember that curry loves sweet foods!

You’ll need for the vegetables:

3 tablespoons olive oil

1/2 cup diced onion (I used sweet onions)

2 medium parsnips, cut into medium sized pieces

1 cup butternut squash, cut into medium sized pieces

1 bunch rainbow chard cut into shreds (feel free to use any chard or kale)

Salt and pepper to taste

1 teaspoon finely chopped garlic

16 oz can of beans, drained

1/3 cup chopped dates (or other dried fruit)

For the sauce, you’ll need:

1/4 cup avocado oil

1/4 cup gluten free flour mix

1 tablespoon curry powder

1 cup non-dairy milk

1 teaspoon to 1 tablespoon curry paste (depending on your taste)

And for the pie, you’ll need:

1 9″ pie gluten-free pie crust (I use Wholly Gluten Free even though it has a small amount of sugar in it but feel free to use whatever pie crust your family likes, just remember, don’t put a cold pie crust on top of hot mixture or hot mixture into a cold uncooked pie crust) (or see my recipe for gluten-free pie crust)

Preheat oven to 400 degrees. In a large skillet, add the 3 tablespoons of oil, heat then saute the onion and parsnips (or carrots) for about 5 minutes. Add the squash, cover and cook another 5 minutes. Add the chard, salt, pepper, and garlic. Cover and cook for about 5 more minutes or until vegetables are softened but still hold together. Remove from heat.

To prepare the sauce, heat the oil in the bottom of a saucepan and add the curry powder (remember not to burn the curry, just toast it so have your heat on medium). Add the flour and whisk in; it should absorb all the oil. Let simmer on low for several minutes to cook the flour. Add the non-dairy milk (any milk except soy which will not thicken); coconut milk would be wonderful if you can eat coconut. Whisk constantly until thickened; if too thick (should be the consistency of watery mash potatoes), add a little more milk. Once completed, pour over the vegetable mixture and stir to combine. Grease a 9″ round casserole dish and then add the vegetable mixture.

If you are using a frozen pie crust, prebake per directions. Many frozen crusts will not come out of the pan until pre-baked (like the Wholly Gluten Free crust I use). That works well since then we’re putting a hot crust on hot mixture. Once pre-baked, flip it on top of the vegetable mixture. Bake in the oven until crust is done and mixture is bubbly, about 30 minutes. Serves 6-8.

HINT: If you’d like to add some crunch to this dish, add some seeds, I used pumpkin.

Chard Wrap (dairy-free, gluten-free)

A friend challenged me last week to find a way to produce a wrap for her lunch that didn’t use a tortilla. Of course, my first thought was a lettuce wrap that I’ve been making for years.  But she wanted something new and different.  The swiss chard can be prepared ahead of time and stored in an airtight container for several days.  

Put a large (dutch oven type) pot on the stove about half full of water.  Bring to a bowl.  Meanwhile, clean:

  • 1 bunch of swiss chard (green or rainbow) – collard greens could also be used

Cut out the toughest parts of the stems which will leave a V-shaped leaf.  When the water comes to a bowl, place the chard leaves in the water for 60 seconds (I did this individually so that they wouldn’t break and would cook evenly but that’s not completely necessary; the last few I did altogether and they were fine).

Remove and place in a bowl of cold water for just a few minutes.  Drain and pat dry with a paper towel.  

To make a wrap, cut the Vs into two pieces.  Stagger several pieces (4-5) on top of one another to strengthen the wrap and make a solid wrapper.  Spread with honey mustard sauce:

  • 1 tablespoon mustard
  • 1/2 teaspoon raw honey

Whisk until blended.  Place the wrap meats and tomato across and the sprouts and avocado lengthwise so that there’s some of each in every bite.  I used:

  • 2 slices organic, low sodium turkey breast
  • 2 slices organic honey baked ham
  • 2 slices non-dairy provolone cheese
  • 1/2 cup alfalfa sprouts
  • 4 slices of tomato
  • 1/2 a medium avocado sliced

Fold in the longer edges of the chard wrap (if possible) and then fold the shorter ends to each other.  Cut in half and serve.  

Alternatives:  

  • Make this entirely with vegetables using sprouts, shredded lettuces, wedges of carrot, celery, or cucumber laid in the short direction, add cheese if desired