The Abolitionist Approach Vegan Kitchen Spinach, mushroom pies with sumac, sesame, and white miso, topped with tomato herb sauce Pies (or pockets if you prefer) stuffed with sauteed spinach and mushrooms accented with sumac, garlic with white and black sesame, white miso and nutritional yeast, topped with tomato herb sauce From author of New American Vegan and beloved moderator, Vincent J. Guihan Ingredients For the dough 2 1/4 cups hard wheat flour 1/4t coarse salt 1 cup warm water 1T yeast 1T olive oil 2t coarse yellow corn meal For the filling 1T cooking oil 2 scallions, minced (reserve 6 to 8 green for garnish) 1.5T dried ground sumac 1/2t grind thyme, rubbed 1T fresh garlic, minced 4 button mushrooms, thinly sliced (about 50g) 1T lemon juice 500g spinach, finely chopped 1 cup unsweetened soy milk 1T white miso 1T sesame seed butter 1/4 cup nutritional yeast 2T tapioca flour dissolved in with 1/4 cup cold water Sea salt and black pepper to taste 4t black sesame seeds, separated For the tomato herb sauce 1T cooking oil 1/4t coarse sea salt 1 scallion, minced 1/2t dried oregano, rubbed 1t dried ground sumac 1/4t dried thyme, rubbed 1/4t black pepper 1T fresh garlic, minced 1 1/2 cups passata (or tomato puree) 2t tapioca flour dissolve in Sea salt and black pepper to taste Instructions Start the dough, then make filling and the sauce. Combine salt and flour in a bowl.Combine the water and yeast according to your yeasts instructions. Once the yeast proofs, whisk in the oil. Combine the wet and dry ingredients. Kneed for 10 minutes on a floured board. Let rise at least 1 hour in a clean, lightly oiled bowl, covered with a damp, clean tea towel. Punch down from time to time. At the 45 minute mark, make the filling. In a frying pan with a lid, bring the oil to heat on medium high with the sea salt. Add the scallion and herbs. Saute for 2 minutes. Add the garlic and saute for 1 minute. Add the mushrooms and saute for 3-5 minutes. Add the lemon juice and deglaze the pan. Add the spinach and saute another 5-8 minutes or until the spinach is quite thick and reduced and the pan is beginning to dry. Add the remaining ingredients except for the tapioca flour and water and stir to combine. You should have about 3 cups worth of filling. If you have more, keep reducing the spinach. When you have about 3 cups, add the tapioca mixture. Slowly, stirring continuously, add the tapioca flour and stir until thickened. Remove heat and set aside. Now, start the sauce. In a small sauce pan with a lid, bring the oil to heat with the sea salt on medium high. Add the scallion and herbs. Saute for 2 minutes. Add the garlic and saute for 1 minute. Add the passata and deglaze the pan. Cover loosely, reduce heat to low and let simmer while you make the pies. Aim to reduce the sauce by about 1/3 while you make and bake the pies. If it reduces more quickly, remove from heat and set aside. To make the pies, break the dough out into four equal balls. Roll into 7 circles on a floured board. Cut with a small pot lid to get a perfect circle. Repeat until all four pieces of dough have been rolled. Fill with approximately 3/4 cups of filling. Sprinkle with 1t black sesame seeds. Pinch up the sides, first like you might pinch a taco closed, and then the other two ends. Seam the sides. Use extra dough to decorate your pie (in my case, I rolled to strands to tie up the pies). Preheat the oven to 450F and make the remaining pies. When the pies are assembled, lightly oil a baking sheet. Sprinkle the corn meal evenly across the bottom, and add the pies. When the oven is ready, bake on the middle rack for 20 minutes, until the pies are starting to brown lightly. Ovens vary; use the color of the crust as a guide. When done, remove from the oven and set aside for 5 minutes to cool. Puree the tomato herb sauce and return to a light simmer. Stirring continuously, add the tapioca mixture to the sauce slowly until thickened. Set aside and allow to cool for 2-3 minutes. Season the sauce to taste. Plate the pie, add 1/4 cup sauce, garnish with scallions and serve.
Posted on: Mon, 12 Jan 2015 11:41:56 +0000
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