The little crust that could. Chew-chew!
This up here is a tempeh spinach rustic pie in a crispy tahini crust, and it (telepathically) let me know that it belongs in your mouth right now.
I’m not Rachael Ray: I don’t talk to my food, it talks to me instead.
For lack of making it to you while still fresh, especially considering it was gobbled up quite some time ago, I’m giving you the recipe so that you can go make your own.
You won’t believe how easy it is to make the crust: it can be rolled out directly onto a (clean, of course) kitchen counter without extra flour or parchment paper action, be picked up, pulled a little to reshape without batting an eyelash. What? My crust already speaks to me, having it wear eyelashes doesn’t make it any freakier.
Note that it can be made with pretty much any liquid you want: orange juice can be replaced by nondairy milks, and of course, water.
Don’t think its uses are limited to savory items, either: it’s multifaceted, and works as well with sweets as any other crust would. Consider adding a couple tablespoons of agave nectar (or any other sweetener) for sweet recipes, but that’s not entirely necessary: I rarely bother.
Psst: there will be a slightly different peanut butter version of it in the cookbook.
Oh and if you’d rather make this recipe in an 8-inch (20-cm) greased pie plate, then by all means…
Tempeh Spinach Rustic Pie 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
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 spinachFor the crust:
3 tablespoons (48 g) tahini
1/4 teaspoon fine sea salt
1 1/4 cups (150 g) light spelt flour
1/4 cup plus 1 tablespoon (75 ml) fresh orange juiceTo 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 spinach 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, such as Silpat.To make the crust:
In your stand mixer or food processor, combine tahini, salt, and flour. Add orange juice, 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
VeggieGirl said,
March 17, 2009 at 5:51 am
Lovely pie!!
HAPPY ST. PATRICKS DAY!!!!!!
Reply
allularpunk said,
March 17, 2009 at 5:58 am
that pie looks SO wonderful! the filling…the crust…mm. i think i might just have to do this asap. well…when i get home from work anyway. i also love your post title :)
oh and btw, i shouldn’t have been bragging yesterday. my guts ended up suffering after all. that’s what i get for talkin’ smack!
Reply
Celine Reply:
March 17th, 2009 at 5:50 pm
them beans, man: pure evil.
Reply
Megan said,
March 17, 2009 at 6:16 am
MMMM! I am going to make this for breakfast this weekend! :D
Reply
Virginia said,
March 17, 2009 at 6:17 am
that sounds like an interesting but genius mix of flavors!
Reply
Virginia said,
March 17, 2009 at 6:18 am
that sounds like an interesting but genius mix of flavors! love the idea!
Reply
Mara @ What's For Dinner? said,
March 17, 2009 at 6:19 am
That looks great!! Thanks for the recipe :)
Reply
Bianca- Vegan Crunk said,
March 17, 2009 at 6:47 am
That does belong in my mouth! Love the combo of tempeh and spinach, and the pretty green color makes it all festive-like for St. Patty’s Day!
Reply
Carrie said,
March 17, 2009 at 7:06 am
Oh my gosh that looks so delectable!
I am anxious to try out this amazing-sounding crust!
Reply
Mihl said,
March 17, 2009 at 7:16 am
This is one of the recipes still on my “to try” list. I hope I can get back to it soon. It looks so delicious!
If your job was to make people hungry by taking pictures of the food you make, you’d be the most successful person in that field!
Reply
Rosa said,
March 17, 2009 at 7:46 am
This crust is intriguing! I love Tahini paste! A mouthwatering pie…
Cheers,
Rosa
Reply
Jes said,
March 17, 2009 at 8:25 am
You’re right, it just cried out my name! For a not-so-great tempeh fan, I’m so tempted to make this tomorrow! Maybe I will… certainly that uber yummy looking crust!
Reply
melody polakow said,
March 17, 2009 at 8:39 am
Yum! I LOVE the idea of using tahini in the crust..
Reply
Julie said,
March 17, 2009 at 9:06 am
Oh, this looks too good. I am such a pie-lovin’ gal. Thanks so much for sharing!
Reply
Tahinitoo said,
March 17, 2009 at 9:44 am
You already know I swooned over this recipe. Tim and I have made it twice and we love, love, love, love it!!!! And, you made a great reference to a fun childhood book. My day is complete!
Reply
Afsoon said,
March 17, 2009 at 11:29 am
mmm…not a fan of tempeh. I’ve tried many times…maybe this recipe will change my mind (?)–it does sound very yummy :0)
Reply
DJ Karma (VegSpinz) said,
March 17, 2009 at 12:19 pm
Beautiful photography! Yes, it does speak to you :)
Reply
A&N said,
March 17, 2009 at 12:44 pm
It told me to make it this weekend. So, I’m listening to it ;)
Reply
Sarena said,
March 17, 2009 at 1:00 pm
Great post! My food talks to me too and never without batting it’s eyelashes! That pie looks delicious!
Reply
Gina said,
March 17, 2009 at 1:02 pm
*Gasps* This looks so delicious, I am making it this week!
Reply
Shellyfish said,
March 17, 2009 at 1:22 pm
Il y a encore des changements ici dis-donc!
Tu sais que c’est trop, trop bon ta super pâte! Si je n’étais pas souffrante d’une crève horrible – angine, sinusite – je me ferais une de tes tartes sur le champ!! Merci de ton petit mot si gentil sur le site des Daring Bakers! Tu es trop trop chou et je t’envoie des bisous!
Reply
Celine Reply:
March 17th, 2009 at 5:49 pm
oh non, t’es malade? c’est pas possible! t’auras pas ete epargnee cote sante, dis donc.
ben si on vivait plus pres, je t’en apporterais carrement une, de tarte.
oh, mes parents sont en France today.
Reply
Kelly said,
March 17, 2009 at 2:11 pm
Beautiful photo as always. that looks so craveable. I am going to have to flag this to make it later because it looks that good. You’ve also got me curious about the PB version for the cookbook. I know you have to keep those things a secret but can you at least hint if it is sweet or savory?
Reply
Celine Reply:
March 17th, 2009 at 5:48 pm
there’ll be both savory and sweet recipes incorporating the PB crust recipe. spinach quiche for savory, jam hand pies for the sweet.
Reply
Vaala said,
March 17, 2009 at 2:30 pm
Wow, this pie looks and sounds amazing (I think it’s talking to me…it has a very sweet-sounding voice – the kind you can’t resist). It doesn’t even sound too hard either!!
Reply
Andrea said,
March 17, 2009 at 3:23 pm
This pie is ultra-appealing to me. I can’t wait to try it. I’m always looking for new ways to enjoy tempeh.
Reply
jen said,
March 17, 2009 at 3:47 pm
I’m new to your site but just had to mention that I read your soda bread post and laughed because I absolutely HATE the word MOIST. Ugh. My husband loves to torture me with it. Next time I make something I’m going to call it Undry.
Reply
veggievixen said,
March 17, 2009 at 4:00 pm
sounds fantastic! the combination of flavors, especially the orange, in the filling…mmmm
Reply
Laura said,
March 17, 2009 at 4:15 pm
oooh! that picture is gorgeous and my mouth is TOTALLY watering now! that would be perfect for brunch or dinner…thanks for the great recipe!!
Reply
laci said,
March 17, 2009 at 4:25 pm
Savory pies- fantastic, I just got some seitan, now what to do with it… ;)
Reply
claire said,
March 17, 2009 at 9:04 pm
ahhhh….delish….now i know what to do with the tempeh sitting in the fridge…it will be this or those delicious tempeh wingz you got me addicted too.
Reply
Elyse said,
March 17, 2009 at 9:54 pm
You are the food whisperer!! This dish looks amazing, especially that crust. Man, you’ve made me crave tempeh (man, I love the texture of tempeh). I can’t wait to try this out!! Tahini in the crust, who would’ve though? What a great ingredient to include!
Reply
Celine Reply:
March 19th, 2009 at 4:07 am
I have a hard time with tempeh, personally. let’s just say it’s not my bff the way seitan or tofu are. but don’t tell it I said that, it might bite back.
Reply
Sal said,
March 18, 2009 at 5:17 am
That sounds so good!
I talk to my food, it never answers!! I’m jealous.
Reply
Celine Reply:
March 19th, 2009 at 4:06 am
I think you should demand a refund.
Reply
russ said,
March 18, 2009 at 1:42 pm
I’d love to see if this is the kind of recipe that can turn tempeh into something that doesn’t taste like tempeh! Not many I’ve tried have been able to so far…!
Reply
Celine Reply:
March 19th, 2009 at 4:06 am
have you tried donteatoffthesidewalk.com’s tempeh wingz yet?
Reply
Diann said,
March 18, 2009 at 6:21 pm
Oh, this looks so nice and wheat free! The pb version has my attention for sure!
Reply
Jackie said,
March 18, 2009 at 9:09 pm
I’ve got a serious crush on that crust.
Reply
Celine Reply:
March 19th, 2009 at 4:05 am
I believe the feeling’s mutual, Jackie.
Reply
Sarah said,
March 19, 2009 at 7:26 am
this is yummy. Too bad sesames are not allowed at my daughter’s school. :(
Reply
Celine Reply:
March 19th, 2009 at 4:44 pm
I knew of PB not being allowed, but had never heard of it being the case for sesame too. yikes.
Reply
eliane said,
March 19, 2009 at 12:15 pm
and yet another one of this annoying “could I use [tofu] insted of [tempeh] questions”…
I have never even seen tempeh in my life, so I’m not sure it’d work, but they are sort of related, so…
Reply
Celine Reply:
March 19th, 2009 at 4:42 pm
you will explode if you do!
Reply
Celine Reply:
March 19th, 2009 at 4:53 pm
(you can totally replace the ‘peh with ‘fu, just brown it separately until it’s crispy.)
Reply
eliane Reply:
March 20th, 2009 at 4:59 am
but I won’t explode? I wouldn’t mind exploding…
Reply
Steph (I am Bee) said,
March 19, 2009 at 1:25 pm
ooh i’ve never thought of putting tempeh as a pie filling! this looks fantastic!
Reply
allularpunk said,
March 20, 2009 at 5:58 am
i’m sorry, did i just read somewhere that you have never had TATER TOTS? you must rectify this situation as soon as possible! your mouth will thank you.
Reply
Celine Reply:
March 20th, 2009 at 6:16 am
I’m a tatertotgin. that’s right. wanna make something of it? huh?
I think I will enslave the husband to make some for me. seeing that he was born here, I (should) expect great results.
Reply
Tami (Vegan Appetite) said,
March 20, 2009 at 2:10 pm
Dear Tatertogin,
If I cooked like you, I think I’d get along just fine without the tots. Seriously.
Signed,
A Really Big Fan
Reply
Lisa (Show Me Vegan) said,
March 21, 2009 at 11:39 am
The flavor combination in the filling sounds so enticing. Thanks for the recipe! This sounds like a crust that perhaps even I could make.
Reply
SmarterFitter Blog » Blog Archive » Totally Random Sundays said,
March 21, 2009 at 11:58 pm
[...] if that isn’t enough to make your stomach growl, check out this Vegan Tempeh and Spinach Pie at Have Cake Will [...]
Miss Marie said,
March 22, 2009 at 9:53 am
Holy yum!
Reply
vegancowgirl said,
March 22, 2009 at 10:52 am
Oh my gosh Celine – that pie looks divine! I am totally making that crust next week! Num Num!
Reply
Claire said,
March 22, 2009 at 5:27 pm
I saw this recipe described on my friend Andrea’s blog (cookeasyvegan.blogspot.com) and it sounds so great I can’t wait to try it. Back in the days before I was a vegan, and was “just” vegetarian, we served tempeh quiche at my wedding reception, and my husband misses it. Maybe this will fit the bill!
Reply
Steph (I am Bee) said,
March 23, 2009 at 5:35 am
question: i know you said orange juice can be replaced with a non-dairy milk, but can the orange marmalade be substitued with something?
Reply
Celine Reply:
March 23rd, 2009 at 6:50 am
I’d add 1 more teaspoon of orange zest, along with a couple of teaspoons of sugar.
Reply
veggievixen said,
March 23, 2009 at 5:26 pm
p.s. thanks for the comment on my blog about the black bean brownies…i had wanted to try a recipe for a while, and your picture looked so good that i failed to look at the updated recipe page….oh well, next time i will definitely try the updated version!
Reply
Celine Reply:
March 23rd, 2009 at 6:13 pm
no pressure, vv! except if it’s caused by the beans. har-har. (oh gad, need more coffee…)
Reply
Afsoon said,
March 24, 2009 at 2:34 pm
Hey Celine! Is it true that you’re going to be providing the cup cakes for Dr. Sketchy’s Art School class? I just got the e-mail from Molly Crabapple. OMG! I wish I could come! Good Luck! :0)
Reply
Celine Reply:
March 24th, 2009 at 4:51 pm
run that one past me again?
Reply
Afsoon Reply:
March 24th, 2009 at 5:10 pm
uh oh… omigod! wrong person! hahahahahahaha! I’m sooooooooooooooo stupid. Wow please forgive me (I have a cold). LOL. Sorry, honey. :-p
Reply
Celine Reply:
March 24th, 2009 at 7:32 pm
I thought someone had spiked my coffee or something. no reason to be sorry.
Reply
Jodye said,
March 24, 2009 at 7:21 pm
Ahh, I love all, well most, things rustic. This seems like such an interesting combination of flavors- going directly on my to make list!
Reply
Steph (I am Bee) said,
March 25, 2009 at 6:19 am
thanks for the suggestion! i’m not really a big fan of orangey type things so that was why i was curious.
Reply
Celine Reply:
March 25th, 2009 at 6:30 am
oh! okay. you could go with lemon instead, or just nix the citrus altogether, no worries.
Reply
bethany said,
March 25, 2009 at 11:51 am
you’ve created “super crust”. sounds and looks fantastic. I will have to try this out. I’ve been making quiche for the past 2 weekends and I vowed not to buy any more frozen crusts (we’ll see how long that lasts).
Reply
Steph (I am Bee) said,
March 26, 2009 at 5:17 am
thanks again! =)
Reply
Stella said,
March 27, 2009 at 2:02 pm
This is ridiculous. Wow.
Reply
Kat said,
March 31, 2009 at 12:08 pm
Making this pie tonight–as we now have spinach. I have been wanting to try it, and kept coming back and looking at the picture. Then, dearfox of flickr made it–probably to make me jealous. I actually made apple pie with this crust last night; all the rumors about this crust are true: it has amazing super powers.
Reply
Still Life in South America said,
April 5, 2009 at 4:32 pm
This pie looks spectacular. I am so sad I don’t have tempeh nearby.
Reply
Celine Reply:
April 17th, 2009 at 3:36 pm
you can replace it with seitan or tofu.
Reply
Y said,
April 17, 2009 at 2:36 pm
What an interesting crust recipe! Does the orange flavour come through quite strongly? I might make this for our next pie dinner, but am wondering if I’ll like the marmalade in the filling.
Reply
Celine Reply:
April 17th, 2009 at 3:37 pm
it’s not overwhelming at all, rather subtle if I remember right. you could replace the marmalade with just a touch of brown sugar, for some added sweetness that goes well with tempeh.
Reply
Dinner: Tempeh Spinach Rustic Pie « speedvegan said,
August 11, 2009 at 5:13 am
[...] night we made the Tempeh Spinach Rustic Pie from have cake, will travel. [...]