Smoky Ricotta Corn Pie
April 13, 2008 at 5:09 pm | In blahblah |
here are the basic guidelines to make the yummy corn pie that made my brain go bye-bye.
you could also choose to nix the Worcestershire sauce and liquid smoke and go for cooked & chopped up tempeh bacon instead…
crust recipe and general idea here…[except I subbed whole wheat pastry flour for half of the all purpose flour amount.]
once the crust is ready, prepare the tofu ricotta from VWAV, which you can also find here…[I used extra-firm tofu for it.]
2 t vegan-confirmed Worcestershire Sauce
1/2 t liquid smoke
1 [organic, preferably] red bell pepper, diced
1 T extra virgin olive oil
1/3 cup diced red onion
1 cup frozen corn
1/4 cup chopped fresh parsley
sea salt and ground pepper, to taste
mix Worcestershire Sauce and liquid smoke into the ricotta.
cook bell pepper in extra virgin oil, along with red onion until tender, throw in frozen corn until thawed [about 1 minute], add parsley, a bit of sea salt and freshly ground pepper, mix it all in with the ricotta.
place the ricotta/veggie filling in the crust, pat it down a bit.
the final touch? a little vegan Béchamel on top:
1 T margarine
grated garlic clove
pinch nutmeg
pinch sea salt
pinch paprika
pinch freshly ground white pepper
1 cup soy creamer
2 T all purpose flour
melt the margarine in a small saucepan, add garlic and spices, let cook on medium heat for a minute until fragrant.
add soy creamer and flour, whisk until thickened. pour and spread on top of the pie.
bake pie in a preheated oven at 375F for about 50 minutes, until the filling is set and the crust is golden.
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Well if it made your “brain go bye-bye,” then it MUST be delicious! :0D
Comment by VeggieGirl — April 13, 2008 #
oh my, i want some of this pie!
Comment by Lori- pleasantly plump vegan — April 13, 2008 #
This looks like a real guilty pleasure Mm!! The bechamel must have made the perfect finishing touch.
Comment by Romina — April 13, 2008 #
I love how accessible the ingredients on this list are! I’m definitely going to try and make this sometime this summer. I’m dying with temptation just looking at those pictures!
Comment by oatmeal — April 13, 2008 #
That looks beyond amazing! I love using the vegan ricotta in different recipes; it’s so damn good. :)
Comment by Jes — April 13, 2008 #
zomg, this looks so AMAZING. i wants wants wants!!!! bookmarking it for soon… you’re a genius!
Comment by textual bulldog — April 13, 2008 #
Oh this looks SO TASTY!! Smoky and corn… {sigh} so good…
Comment by Tofu Mom — April 14, 2008 #
your photo of this tasty dish is worthy of a big gold star! you know, like the gold stars teachers put on your test papers when you did well? except, maybe yours could have some glitter too, because, well, that’s a mighty sweet photo. i shall make the pie…
Comment by vegan addict — April 14, 2008 #
Ooh, sounds SO good!
Comment by melisser — April 14, 2008 #
Ex-so-lent! I need to buy some liquid smoke, it’s always used in awesome recipes like this one. That really looks like a quiche, I think I’ll try it with eggs. Super creative, I like!
- The Peanut Butter Boy
Comment by Nick — April 14, 2008 #
Ohhh thank you very much for the recipe. I was looking at that photo last day and I was nearly fainting for the great pie there was!!
Really tasty!
Thanks
Silvia
Comment by Silvia — April 14, 2008 #
“made your brain go bye bye”, I can see why! Smoky ricotta pie… I love it!
Comment by Liz² — April 14, 2008 #
I am so making that for dinner tonight.
Comment by Abbie Rae — April 14, 2008 #
Perfect! Thanks for sharing this recipe.
Comment by Dawn — April 14, 2008 #
Oh hell yes, thank you for posting the recipe!! I can’t wait to try this; it looks so awesome!
Comment by Ashley Nicole — April 14, 2008 #
Finally, in all its glory! This looks really awesome–smoky and flavorful and…holy bejesus, vegan bechamel (excuse lack of accent)–you rule. We’re definitely going to give this one a try. Bye bye brain. :-)
Comment by Cakespy — April 14, 2008 #
I am speechless! And on my way to find some liquid smoke or something similar. Because I am determined to try this.
Comment by Mihl — April 14, 2008 #
I saw this picture and flickr and thought it looked fabulous. The recipe sounds really good. I’ll bet there’s room for broccoli in there!
Comment by atxvegn — April 15, 2008 #
hooray, y’all! <— see? brain still gone!
I hope you will enjoy it if you give it a try.
Comment by Celine — April 15, 2008 #
you are my favorite..i can’t wait to try this!
Comment by b36kitchen — April 15, 2008 #
This dish looks very delicious and healthy!
Comment by Cheryl — April 15, 2008 #
Extremely appealing looking! Nice job. Liquid smoke is such a fun ingredient to use, the flavor is amazing.
Comment by LisaRene — April 16, 2008 #
I have a secret…I kind of adore pie dough. It’s so flaky and delicious!
Your pie looks great. Very filling.
Comment by Emiline — April 16, 2008 #
ah, this recipe shall be made for my beloved upon her return from a work trip tomorrow…anything with corn in it is something she is sure to enjoy (as it is the one and only vegetable her whole family will eat…other than potatoes) and I’ve been craving quiche-y-ness lately. yum.
Comment by Rachael — April 22, 2008 #
I made this last night, and it was superb! I switched the bell pepper for a tomato (I try and try, but I can’t seem to make myself like bell peppers), and added a little frozen spinich and some hot sauce, too. A+!
<3
Comment by StephanieK — April 23, 2008 #
so happy to hear, Stephanie! I love the subs you made. and it’s ok not to like bell peppers too. :D
hope you liked it if you made it, Rachael!
Comment by Celine — April 23, 2008 #