I wanted to make a substantial, filling, satisfying entree that wouldn't be legume heavy, and wouldn't be intimidating to your average carnivore. I came up with this ass-kicker of an egg pie. It's dairy free, gluten-free, super high in protein, rich, fluffy, and super delicious.
crust:
ingredients:
1 1/2 cups blanched almond meal
1/2 tsp sea salt
2 tsp dried oregano
1 tbsp apple cider vinegar
2 tbsp coconut oil
1 tbsp water
directions:
1. combine the ingredients and form ball
2. press into a prepared pie plate (a big one)
3. prick with a fork and bake at 345 for 20 minutes
pie:
ingredients:
1 pie crust from above
1 good sized onion
coconut oil
sea salt
2 cups tomato sauce (sauteed tomato, onion, garlic etc -- see my other recipes please)
6 eggs
2 tbsp arrowroot flour
1 tbsp nutritional yeast
1/4 cup parmesan
1 tbsp oregano
3/4 tsp sea salt
1 cup diced mozzarella
directions:
1. saute the onion in coconut oil with a little sea salt until sweet, sweaty, and translucent
2. take your baked crust from above, and cover the bottom with sauteed onion
3. top the onion with the diced mozarella
4. combine the tomato sauce, eggs, arrowroot, nutritional yeast, parmesan, oregano, sea salt, pepper, and puree with a hand blender (immersion blender). You could probably also puree it in a food processor
5. pour the tomato sauce/egg mixture over the diced cheese. If you have any extra, pour it into greased silicone muffin moulds or any other well greased cake pan
6. decorate the top with rosemary
7. bake at 345 for 1 hour (or until the pie is firm to a light poke)
8. allow to sit for 10 minutes before serving
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