the other week, i signed up for a living social deal to have a box of farm fresh to you delivered. since it’s seasonal and local vegetables, you never know what you are going to get. i was lucky and got a good box this time: tomatoes, lettuce, chard, oranges, broccoli, carrots, and even two mangos! i love/hate having fresh veggies waiting for me at home. i love it, because i don’t have to go to the store after work; i hate it because i feel so much food-going-bad-at-home-pressure. so with the fear that my chard would go bad quickly, i found myself asking, what does one do with a bunch of chard?! i am newly obsessed with this vegan website called, have cake, will travel. not only is it vegan, but she loves to bake and the whole feel of the website is totes my style [don't be surprised if you see me try to copycat the way she takes pictures]. i saw this recipe for tempeh spinach rustic pie and thought i would make it a tempeh chard rustic pie, since i don’t like spinach [the squeaky teeth issue!] that much to begin with. i made it gluten-free. not to toot my own horn, but it was bomb.com. i will def make this again [the crust, specifically, was good, too. noted].
for the filling:
2 teaspoons orange zest, about 2 oranges
1/2 cup (120 ml) fresh orange juice, about 2 oranges
2 tablespoons (40 g) all-fruit orange marmalade (using all-fruit is important so that it’s not too bitter and strong!)
1 tablespoon (15 ml) toasted sesame oil
2 tablespoons (30 ml) soy sauce
3 cloves garlic, grated
1/2 teaspoon red pepper flakes, optional, to taste
2 teaspoons ground ginger
8 ounces (227 g) tempeh, crumbled
1 tablespoon (15 ml) peanut oil
2 cups (380 g) frozen chopped spinach 1 bunch of fresh chopped chard
for the crust:
3 tablespoons (48 g) tahini
1/4 teaspoon fine sea salt
1 1/4 cups (150 g)
light spelt flour gluten-free flour mix
1/4 cup plus 1 tablespoon (75 ml) fresh orange juice
*i also had to add 1 tbl. chia seeds mixed with 3 tbl. water [let stand 10 minutes] – the gf flours weren’t sticky enough. next time, i want to grind them first, so they aren’t as noticeable.
to make the filling:
in a medium bowl, whisk zest, juice, marmalade, sesame oil, soy sauce, garlic, optional red pepper flakes, and ginger.
stir in tempeh. marinate in the fridge for 30 minutes, stirring once halfway through.
heat oil in a large saucepan. cook marinated tempeh, along with marinade, on medium heat until it browns up, for about 8 minutes. add chard and cook until heated through, about 5 minutes.
preheat oven to 375°F (190°C, or gas mark 5). line a rimless baking sheet with parchment paper or silicone baking mat.
to make the crust:
in your stand mixer or food processor, combine tahini, salt, and flour. add orange juice, chia seeds, 1 tablespoon (15 ml) at a time, until dough forms.
shape into a disk. roll out dough to approximately 11 x 10 inches (28 x 25 cm), a little over 1/8-inch (3-mm) thick.
transfer onto prepared baking sheet.
place filling on top of the prepared crust, leaving about 1 inch (2.5 cm) from the edges: the filling will pile up high. Level it, fold the edges of the pie crust up and over so that the filling is visible: it’ll look rustic, and that’s the point.
bake for 25 to 30 minutes, or until the top of the crust is golden brown.
let stand for 10 minutes before slicing and serving.
yield: 4 servings