Butternut Pumpkin Pie With a Brown Rice Crust

May 30, 2023May 30, 20230 0
Butternut Pumpkin Pie with a Brown Rice Crust
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups cooked brown rice ( shortgrain rice binds well )
1/2 cup sesame seeds
1 tablespoon tahini ( see Notes )
1/3 cup cornflour
1/2 tablespoon oil
2 teaspoons tamari ( see Notes )
2 butternut squash , pumpkins
2 cups ricotta cheese ( optional ) or 2 cups tofu ( optional )
2 teaspoons oil
2 leeks , thoroughly washed , finely chopped
4 garlic cloves , finely chopped
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon mustard
1/2 teaspoon coriander
1/2 teaspoon cumin
1 cup zucchini , finely diced
1 cup celery , finely chopped
2/3 cup green peas
1 cup hot vegetable stock ( see Notes ) or 1 cup hot water ( see Notes )
1 tablespoon arrowroot
2 tablespoons cold water
2 teaspoons tamari , to taste ( see Notes )
1 apple , cored and thinly sliced
cinnamon or nutmeg , to dust

Nutrision Information

Servings Per Recipe
6
Calories
290
Sugar
7g
Fat
9g
This recipe for Butternut Pumpkin Pie with a Brown Rice Crust is a healthy and delicious meal that is perfect for those looking for a plant-based option. The dish features a flavorful combination of pumpkin, zucchini, celery, and butternut squash that is spiced with turmeric, ginger, mustard, cumin, and coriander. The brown rice crust adds an extra layer of texture to the dish and is a great alternative to traditional pie crusts. This dish is perfect for a cozy meal with friends and family and is sure to be a hit with both kids and adults alike.

Instructions

1.Preheat the oven to 200C/400F.
2.Combine the cooked brown rice, tahini, sesame seeds, cornflour, 2 teaspoons tamari, and 1/2 tablespoon oil in a bowl. Mix well and press firmly into a greased pie dish to create the crust.
3.Remove the seeds from the butternut squash and pumpkins and cut into small chunks. Boil the chunks gently until they are cooked through.
4.In a pan, heat 2 teaspoons oil over medium heat. Add the chopped leeks, garlic, turmeric, ginger, mustard, cumin, coriander and zucchini. Cook for 5-7 minutes, stirring occasionally, until they are softened.
5.When the vegetables are cooked, add the cooked butternut squash and pumpkins, peas, and hot vegetable stock or water. Bring the mixture to a simmer.
6.In a cup, mix the arrowroot with cold water to form a paste. Add the paste to the pan, stirring well until it is fully incorporated.
7.Continue to simmer the mixture until it has thickened to your desired consistency, then remove it from the heat and stir in the remaining tamari.
8.Pour the mixture into the prepared brown rice crust and gently press the thin apple slices down onto the surface. Sprinkle cinnamon or nutmeg over the top.
9.Place the pie in the oven and bake for 20-25 minutes until it is golden brown. Allow to cool for a few minutes before serving.

PROS

This Butternut Pumpkin Pie with a Brown Rice Crust is a healthy, plant-based meal that is high in nutrients and fiber.

The dish is also low in fat, making it a good option for those watching their calorie intake.

The combination of pumpkin, zucchini, and celery will provide plenty of vitamins and minerals.

The brown rice crust is a great alternative for those who are gluten-free.

CONS

This dish requires some preparation and cooking time, which may not be suitable for those with limited time.

The dish may not be suitable for those who are allergic to sesame seeds or tamari.

HEALTH & BENEFITS

Pumpkins are a low-calorie food that is high in fiber, vitamins, and minerals.
They are also a great source of antioxidants, which can help to reduce inflammation throughout the body.
Zucchini is rich in vitamin C, potassium, and manganese, which are all important for maintaining good health.
Brown Rice is a great source of fiber, B-vitamins, and minerals such as selenium and magnesium. These nutrients are essential for maintaining good bone health and for supporting the body’s metabolism.

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