Leak, purple cabbage, and Redbor kale give this wonderful pie its purple and green color and its high nutritional content, which includes plenty of vitamins, glucosinolates, antioxidants, fiber, calcium and other minerals. In addition, the dough makes a healthy, tender and crisp crust and is very easy to prepare.
Accompanying your veggie pie with a fresh green salad bathed in freshly squeezed lemon juice will double the phytonutrients content of your meal!
- 2 cups of white flour
- 2 tablespoons of flax seed
- 2 tablespoons of oats
- 1 tablespoon of baking powder
- 1 tablespoon of oil
- 1 teaspoon of salt
- 1 cup of water
- Optional: seed mix (poppy, chia, hemp, sesame)
- 1 large diced onion
- 3 to 4 garlic cloves (to increase garlic’s nutritional content and healing properties, mash, mince or dice the garlic cloves and let them sit for 10 minutes before cooking)
- 2 to 3 sliced leak stalks
- 1/4 head of diced red cabbage
- 2 cups of diced Redbor kale
- Vegan cheddar style shreds (Daiya, Go Veggie, or other)
- Salt, pepper, chili flakes, and olive oil.
In a large bowl, mix all the crust ingredients. Start adding the water while kneading the dough until you reach a dry, smooth, and manageable consistency. Cover and let rest in the fridge or a cool place.
Place a large pan on medium heat and add some oil. Once the oil is hot, add the garlic and onion and sauté for a few minutes. Add the leak and the red cabbage and season with salt, pepper, and chili flakes. Mix well and cover for 5 minutes. Finally, add the kale and cook for a few more minutes, or until the vegetables are lightly cooked (tender but crisp). Then uncover and remove from heat. Mix greens with cheddar style shreds (save some cheddar shreds for the top of the pie).
Preheat the oven to 375° Fahrenheit. Place the dough in a oiled rectangular shaped baking pan (9’’ x 13’’ or similar) and use your fingers to flatten and spread the dough until you cover the bottom and the sides of the pan (as shown in the picture). Add your filling and top with some cheddar style shreds. Place pie in the oven and bake for about 20 minutes, or until the crust is lightly brown and the cheese has melted.
Serve warm with green salad. Enjoy!
VISIT GSU’S SALAD BAR FOR SALAD IDEAS!
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