So, instead of calling it 'Pure Awesomeness,' I decided on 'Veggie Pumpkin Pie.'
Veggie Pumpkin Pie
2 zucchinis, peeled and thinly sliced lengthwise
2 tbls unrefined coconut oil
1 medium yellow onion, diced
1 carrot, shredded
1 handful/package of mushrooms (I used baby-bella), thinly sliced
1/2 tsp ground sage
1 tsp garlic powder
Heavy dash of ground pepper
Pinch of thyme
Dash of sea salt
1 handful of kale, chopped
1 tbls arrowroot powder
1/2 chicken broth (organic, cage-free)
1/2 can pureed pumpkin (about 1 cup)
1/4 cup light coconut milk (from a can)
1 cup Macadamia Nut 'Cheese'
In a medium size pot, bowl the strips of zucchini for about 4 minutes, strain and set aside.
Heat the coconut oil on low-medium in a large skillet. Add in the onions, mushrooms, carrots, seasonings and saute until the veggies are tender (onions should be nearly translucent).
Add in the kale, chicken broth and arrowroot powder and saute until kale begins to soften. Bring to a slow simmer.
Next, add the pumpkin and coconut milk. Continue to simmer with a cover on for about 5 minutes.
Mix the cheese into the veggie concoction (alternatively, you can leave out and add in as layers in the pie dish).
To make the pie:
Place half of the zucchini noodles on the bottom of a pie dish. Top with half of the veggie concoction and top that with the rest of the zucchini noodles. Top off with the rest of the veggies and smooth out the mixture.
Bake at 375° for about 10 minutes or until the top begins to harden.
Serves ~ 4
Ingredients will be on my next shopping list, definitely a make-again. Weekly...