If you’re looking for a hearty, nourishing meal that satisfies
a Lenten, vegetarian, and/or vegan diet, this just might be the one!
Chickpea-Tahini and Brown Rice Pie (Photo credit: Diana Herrington. Photos below are from TheArmenianKitchen.com)
Diana Herrington, http://realfoodforlife.com)
1/4 cup nuts, chopped (walnuts or pecans work well)
soften, about 3 to 4 minutes. Stir in the garlic, parsley, cumin and
coriander, and cook 1 more minute.
necessary, to achieve a creamy, sauce-like consistency. Stir and simmer for 1
to 2 minutes. Add chopped nuts, and salt and pepper to taste. Adjust seasonings, if necessary. Set aside.
it worked well.)
|Sesame seeds coat the bottom of the pie pan|
that has been lightly coated with vegetable cooking spray. Set aside.
flour. Add water, a little at a time. Gently mash with a fork to create a
sticky dough-like mixture. (NOTE: Do not add water all at once!)
|Brown rice crust|
rice mixture to create a ‘crust’.
|Ready to bake!|
minutes. Allow pie to cool slightly before slicing and serving.