Springtime brings excitement about nature waking up, birds singing everywhere, flowers springing up, and.... Asparagus! Asparagus is, in my opinion, an exemplary vegetable! It's low in calories, high in nutrients, and totally delicious. It's only in season in early spring, so I eat as much of it as I can when it's available. It's great steamed with lemon or any other dressing, but I felt like such a great vegetable deserved it's own entree.
Most vegetable pies feature either meat, creme fraiche, or cheese. I couldn't find a vegan recipe for an asparagus pie that didn't contain some sort of "vegan cheese" ingredient, so I developed this one. I served it at Easter dinner, with many happy faces!
Let's start with the crust. Pie crust can be difficult, but I'll take you through it. When you're done, you're going to be so so so proud of yourself, and you will also be awesome! (Yes, even more than before)
1 3/4 c flour (spelt flour makes a wonderful pie shell- I used my trusty Prairie Gold)
1 tsp sugar (I use organic sucanat)
1 tsp salt
10 tbs Earth Balance (you can also use coconut oil, which has a deliciously buttery flavor)
1 tbs cold water
First, mix your salt and sugar into your flour in a medium bowl. Begin to add your "butter," one tablespoon at a time. It really helps if you have a standing mixer, equipped with a pastry hook. If you don't, mix it slowly with a fork. Continue to add your butter until your dough looks like a bunch of little peas. When your butter is mixed in, add your water and mix until your dough is able to be rolled into a ball. You may want to chill your dough- I left mine in the fridge over night.
The next step is where it gets tricky. Slap on your apron, tie back your hair, and roll out your crust. You will want to flour your pastry cloth (if you don't have a pastry cloth, use some sort of flat, cotton fabric- thin dishtowels, perhaps?) and place your dough in the middle. The trick is to roll it in all directions with minimal pressure. If you add too much pressure, your dough will crack and/or rip and you'll have to start over. Once your dough is flat and pretty (it doesn't really take very long), cut it out into a circle. It helps to place your pie plate upside down on top and cut about a centimeter of extra dough around the edges. Save your scraps, because you will use those for your lattice. Return your pie place to right side up, oil it (I usually put about a tablespoon of EarthBalance onto a paper towel and rub it all over the pan- ooooooh, sexy!), and sprinkle some flour over your butter. Lift your pastry cloth (with the crust still attached), and turn it upside down to place the crust into your pie plate.
For the filling, you will need:
1 bunch of asparagus spears, chopped (save 2 or 3 spears for your lattice)
1 onion, minced
1/2c button mushrooms (optional, if mushrooms aren't your thing)
3 or 4 potatoes
1/4 c unflavored nondairy milk
1 tbs EarthBalance
2 cloves garlic, minced
Juice of 1 lemon (and some zest, it it tickles your fancy)
Whatever yummy herbs you like- I used rosemary and thyme, but savory or parsley would be great here too!
Boil your potatoes- you're going to mash them in a little bit. You can peel them if you want, but I never do. Well-boiled potato skins mash well and most of the nutrition in a potato is in the skin. I generally never peel vegetables, I think it creates unnecessary waste. Saute your onions and mushrooms in a frying pan with a little oil.
When your potatoes are soft (10-15 minutes is all you really need at a rolling boil), remove them from the water, rinse them off, add your EarthBalance, milk, garlic and herbs, and mash them with a standing mixer or a hand-held. Add salt and pepper to your liking. If they aren't as fluffy as you would like, add a bit more milk and beat longer.
Now, you're finally ready to stuff your pie!!! Preheat your over to 450 degrees. Spoon your potatoes into the pie. Next, add your onion-mushroom mixture.
Be sure to take a couple of minutes to lick your fingers and the spoon or bowl that used to contain your potatoes. Pour your chopped asparagus over the onions. Now, you have a choice. If you want a layered pie, leave it as is. If you don't, press your vegetables down gently with a rubber spatula and they will mix easily into your potatoes. Pour your lemon juice and zest over the top. If you feel like this is impressive enough (you've just totally busted your ass making this pie), you can stop cooking here. However, if you're energetic, frisky, and ambitious, it's time for your lattice!
Remember those couple of asparagus spears that you saved? Cut them lengthwise down the middle. Remember that bit of dough you saved? Roll if out into a long piece and cut the pieces thinly. I had enough dough left for about 6 pieces. Place your asparagus spears lightly on the top of your pie. If you want to be cooler than me, weave your lattice dough pieces into your asparagus spears. If you don't just make a lattice on top of your pie. As you can see from the picture, my lattice was not perfect, but I felt like it was enough.
Now bake this beauty for about 45 minutes. You are going to be the toast of your spring potluck!!!!
Most vegetable pies feature either meat, creme fraiche, or cheese. I couldn't find a vegan recipe for an asparagus pie that didn't contain some sort of "vegan cheese" ingredient, so I developed this one. I served it at Easter dinner, with many happy faces!
Let's start with the crust. Pie crust can be difficult, but I'll take you through it. When you're done, you're going to be so so so proud of yourself, and you will also be awesome! (Yes, even more than before)
1 3/4 c flour (spelt flour makes a wonderful pie shell- I used my trusty Prairie Gold)
1 tsp sugar (I use organic sucanat)
1 tsp salt
10 tbs Earth Balance (you can also use coconut oil, which has a deliciously buttery flavor)
1 tbs cold water
First, mix your salt and sugar into your flour in a medium bowl. Begin to add your "butter," one tablespoon at a time. It really helps if you have a standing mixer, equipped with a pastry hook. If you don't, mix it slowly with a fork. Continue to add your butter until your dough looks like a bunch of little peas. When your butter is mixed in, add your water and mix until your dough is able to be rolled into a ball. You may want to chill your dough- I left mine in the fridge over night.
The next step is where it gets tricky. Slap on your apron, tie back your hair, and roll out your crust. You will want to flour your pastry cloth (if you don't have a pastry cloth, use some sort of flat, cotton fabric- thin dishtowels, perhaps?) and place your dough in the middle. The trick is to roll it in all directions with minimal pressure. If you add too much pressure, your dough will crack and/or rip and you'll have to start over. Once your dough is flat and pretty (it doesn't really take very long), cut it out into a circle. It helps to place your pie plate upside down on top and cut about a centimeter of extra dough around the edges. Save your scraps, because you will use those for your lattice. Return your pie place to right side up, oil it (I usually put about a tablespoon of EarthBalance onto a paper towel and rub it all over the pan- ooooooh, sexy!), and sprinkle some flour over your butter. Lift your pastry cloth (with the crust still attached), and turn it upside down to place the crust into your pie plate.
For the filling, you will need:
1 bunch of asparagus spears, chopped (save 2 or 3 spears for your lattice)
1 onion, minced
1/2c button mushrooms (optional, if mushrooms aren't your thing)
3 or 4 potatoes
1/4 c unflavored nondairy milk
1 tbs EarthBalance
2 cloves garlic, minced
Juice of 1 lemon (and some zest, it it tickles your fancy)
Whatever yummy herbs you like- I used rosemary and thyme, but savory or parsley would be great here too!
Boil your potatoes- you're going to mash them in a little bit. You can peel them if you want, but I never do. Well-boiled potato skins mash well and most of the nutrition in a potato is in the skin. I generally never peel vegetables, I think it creates unnecessary waste. Saute your onions and mushrooms in a frying pan with a little oil.
When your potatoes are soft (10-15 minutes is all you really need at a rolling boil), remove them from the water, rinse them off, add your EarthBalance, milk, garlic and herbs, and mash them with a standing mixer or a hand-held. Add salt and pepper to your liking. If they aren't as fluffy as you would like, add a bit more milk and beat longer.
Now, you're finally ready to stuff your pie!!! Preheat your over to 450 degrees. Spoon your potatoes into the pie. Next, add your onion-mushroom mixture.
Remember those couple of asparagus spears that you saved? Cut them lengthwise down the middle. Remember that bit of dough you saved? Roll if out into a long piece and cut the pieces thinly. I had enough dough left for about 6 pieces. Place your asparagus spears lightly on the top of your pie. If you want to be cooler than me, weave your lattice dough pieces into your asparagus spears. If you don't just make a lattice on top of your pie. As you can see from the picture, my lattice was not perfect, but I felt like it was enough.
Now bake this beauty for about 45 minutes. You are going to be the toast of your spring potluck!!!!
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