Vegan Mushroom and Kale Pie in a Potato Crust
When is the national potato day? No, it’s not today but let’s talk potato anyway. There’s so much that can be done with potatoes, and when you’re living in Ireland, you have a duty to use them in as many ways as you can.
The potato is as famously Irish as Irish Stew, Cabbage and bacon and Guinness. Of course, there are no potatoes in Guinness (as far as I know) but if you want potato in your booze there’s always Poitín, I only found out a few weeks ago that a pie or quiche crust can be made with potato. Seriously! How healthy can eating be?
I found a version of my potato crust for the first time last week on Radiant Recovery, an online community dedicated to healing sugar sensitivity.
Kathleen, the author of Potatoes Not Prozac, has convinced me that eating a potato just before bedtime not only gives a good night sleep but it will also raise your serotonin level. Serotonin makes you feel happy, more confident, competent, creative and optimistic.
So get a bigger bag of potatoes in your weekly shopping. Of course, it’s not as simple as just eating a potato; it’s a balance of knowing and adding the right amounts of protein to your breakfast, lunch and dinner along with Vitamin C, B-Complex vitamins, and Zinc that she recommends.
You can eat your potato any way you prefer, baked, mashed, oven fries or hash browns but make sure to eat it with the skin. You can flavour your bed time potato or top it with anything except food that contains protein, as protein will interfere with the serotonin making process. The night you have your potato if you have any wild dreams she says it’s a clue that your serotonin level is low, and you are getting a bigger hit of serotonin. The bigger the hit, the lower the level.
Serotonin is good and needed but go slow and listen to your body. The brain is catching up!
Potato Crust for Pie or Quiche
I have included a Potato crust recipe from Kathleen below. But first, here is my pie filling recipe if you have the crust ready.
Vegan Mushroom and Kale Pie
Add coconut oil in a skillet. Add chopped mushroom and garlic and fry for about 5 minutes. Put aside to use later.
In the same skillet add some more oil. Add chopped onion, ginger and garlic paste. Add chopped tomatoes. Season and cook till tomatoes are well cooked and reduced then add the chopped kale and cook for about 5 minutes or ’till kale is withered down.
When the crust cools down completely…
Put the kale and tomato mixture on the crust.
Flatten gently with the back of a spoon.
Make a mixture of about 100 ml of water and three tablespoons of chickpea flour. Pour over the kale.
Gently garnish the mushroom over.
Bake in a preheated oven for 20 minutes at 180C. Rest the pie for a couple of minutes before cutting, and that’s it!
- 1 onion finely chopped
- 2 cloves of garlic
- 1 inch ginger
- 5 medium size plum tomatoes chopped
- 250g mushroom chopped
- 3 table spoon of chick pea flour
- 100 ml of water
- salt to taste
- Add coconut oil in a skillet. Add chopped mushroom and garlic and fry for about 5 minutes
- Add oil in a skillet. Add chopped onion, ginger and garlic paste. Add chopped tomatoes, season and cook till tomatoes are well cooked and reduced. Add kale and cook for about 5 minutes or till kale is withered down.
- Wait till the crust has cooled down. Put the kale and tomato mixture and spread over the crust with the back of a spoon.
- Make a mixture of about 100 ml of water and 3 tablespoon of chickpea flour. Pour over the kale.
- Gently garnish the mushroom over the liquid.
- Bake in a preheated oven for 20 minutes at 180C
- Rest the pie for couple of minutes before cutting and that's it!