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  • Coco Bread Vegetable Pot Pie

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Coco Bread Vegetable Pot Pie – Dr. Akua | Expert Nutrition Advice You Can Trust

Coco Bread Vegetable Pot Pie

Cook and Prep Time: 3 hours

Ingredients

  • 4 ½ cups all purpose or cassava flour
  • 2 tbs sugar
  • 1 tsp Himalayan sea salt
  • 2 ¼ tsp instant rise yeast
  • 1 ½ cup coconut milk
  • 3 tbs melted unsalted coconut oil or earth balance or vegan butter
  • 1 flaxseed egg (flax egg, 1 tablespoon ground flaxseed meal 3 tablespoon water. Let sit in fridge for 15 minute).
  • 2 tbs avocado oil
  • 1 medium onion (diced)
  • 3 cloves fresh garlic (minced)
  • 1 cup carrots medium dice
  • ½ cup celery medium dice
  • ½ cup green pepper medium dice
  • 1 sweet potato peeled (dice in large pieces)
  • 1 cup frozen edamame
  • 2 cups vegetable broth
  • 1 cup rice milk
  • 2 tsp paprika
  • 3 tsp fresh thyme (picked and chopped)
  • 1 tsp celery seed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbs cornstarch
  • 2 tbs Nama Shoyu soy sauce
  • ¼ cup water
  • ½ cup of Pomegranate juice
  • 2 tbs fig paste
  • 2 tbs water
  • 1 tbs cornstarch
  • Pinch of salt and black pepper (to taste)

Equipment Needed

  • Small bowl
  • Pastry dish
  • Small pot
  • Baking tray
  • Large skillet

Preparation Instructions

Coco Bread

  • Step 1: Preheat oven to 425°F
  • Step 2: Mix flour, sugar, salt and yeast together. Set aside
  • Step 3: Warm coconut milk to 114°F (or use the back of your hand to test the heat. It should feel slightly hotter than lukewarm, but not super-hot)
  • Step 4: Add melted butter and ½ of the flax egg to the warm coconut milk and stir
  • Step 5: Pour flour mixture onto table and make a circle in the middle (a pond). Add some of the liquid to the dry ingredients a little at a time, mixing the flour into the liquid until all liquid and flour has been combined. It should form a soft, sticky dough
  • Step 6: Lift up dough and scrape/clean your surface. Flour the work surface with some of your flour and place the dough on top
  • Step 7: Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm place for 1 to 2 hours or until doubled in size
  • Step 8: Punch the dough down
  • Step 9: Transfer dough to a lightly floured board or surface. Cut dough in half and roll dough out to ½ inch thick
  • Step 10: Cut dough to fit inside individual dishes or to line the bottom of the baking tray. Proceed to making the filling

 

Vegetable Pot Pie Filling

  • Step 1: Heat oil in a large skillet or saucepan
  • Step 2: Cook onions, garlic, carrots, and celery in oil for 3 to 5 minutes, stirring frequently
  • Step 3: Stir in peppers, sweet potatoes, and edamame
  • Step 4: Add, vegetable broth and rice milk. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender (about 5 minutes)
  • Step 5: Add paprika, thyme and celery seed, and season with salt and pepper
  • Step 6: In a small bowl, place the cornstarch, soy sauce, and 1/4 cup water and mix until cornstarch is completely dissolved
  • Step 7: Stir into vegetables and cook until sauce thickens (about 3 to 5 minutes)
  • Step 8: Pour the filling into the prepared dish with the pastry in the bottom. Take the other half of the dough that is rolled out to ½ inch thick and place on top of the baking dish
  • Step 9: Bake for 15 to 20 minutes or until coco bread pastry is done

 

Pomegranate Chutney

  • Step 1: Place pomegranate juice in a small pot over low heat
  • Step 2: Stir in the fig paste
  • Step 3: Mix water and cornstarch together and stir into pomegranate juice
  • Step 4: Cook over low heat for 10 minutes.  Add seasoning and taste
  • Step 5: Serve as a condiment
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