Truffle and root pie recipe
We had a tasty vegetable pie Wednesday night. Details behind the cut:
Pre-heat oven to 400 F.
Prep the following:
Press water out of 1 block of Bountiful Bean herb tofu. Dice into approx cubic centimeters and soak in some white wine and a splash of balsamic vinegar. Set aside while preparing vegetables.
Most veggies were cut into approx cubic cm sizes
Peel and dice a small turnip.
Peel and dice a small rutabaga (approx 1/2 normal sized rutabaga)
Dice (with skin on) 4-5 med/small red potatoes
Dice med/large yellow onion
Quarter ~8 oz button mushrooms
Cut 1 bundle of asparagus into ~1/2 to 1" lengths
Cut 4-5 med/lg cloves of garlic into slices (do not make too small or they will burn instead of roast)
Remove tofu from liquid and toss tofu and vegetables in just enough olive oil to keep from sticking to baking sheets. I needed 2 half-sheets for the quantity. Bake at 400 F, stirring every 10-15 min and rotating pans as appropriate if your oven doesn't bake even, until tofu and vegetables are nicely browned, but not dry. Took around 60-90 minutes, roughly, I think.
While vegetables are baking, prepare savory pie crust of choice (I substituted garlic salt for regular salt; might be good with some herbs tossed in.) Might also be good with puff pastry, instead.
Transfer finished vegetable mix to a lightly greased 9x13 pyrex or equivalent/appropriate size baking dish. Toss with truffle oil (we used around 50 ml of the truffle oil and Aaron added more afterward). Cover with pie crust and bake at 400 F until crust is browned. Do make make too large of openings in the crust, or else you will lose the truffle component; just large enough slits to allow steam to escape and keep the crust nice.
Would probably be nice with a side of salad or a thin soup (the pie is hearty, so a hearty soup isn't necessary) and a glass of whatever white wine was used on the tofu, but was sufficient by itself.
Any mix of root veggies would be good in this. Beware overly strong flavors or the truffle oil will be lost.
Pre-heat oven to 400 F.
Prep the following:
Press water out of 1 block of Bountiful Bean herb tofu. Dice into approx cubic centimeters and soak in some white wine and a splash of balsamic vinegar. Set aside while preparing vegetables.
Most veggies were cut into approx cubic cm sizes
Peel and dice a small turnip.
Peel and dice a small rutabaga (approx 1/2 normal sized rutabaga)
Dice (with skin on) 4-5 med/small red potatoes
Dice med/large yellow onion
Quarter ~8 oz button mushrooms
Cut 1 bundle of asparagus into ~1/2 to 1" lengths
Cut 4-5 med/lg cloves of garlic into slices (do not make too small or they will burn instead of roast)
Remove tofu from liquid and toss tofu and vegetables in just enough olive oil to keep from sticking to baking sheets. I needed 2 half-sheets for the quantity. Bake at 400 F, stirring every 10-15 min and rotating pans as appropriate if your oven doesn't bake even, until tofu and vegetables are nicely browned, but not dry. Took around 60-90 minutes, roughly, I think.
While vegetables are baking, prepare savory pie crust of choice (I substituted garlic salt for regular salt; might be good with some herbs tossed in.) Might also be good with puff pastry, instead.
Transfer finished vegetable mix to a lightly greased 9x13 pyrex or equivalent/appropriate size baking dish. Toss with truffle oil (we used around 50 ml of the truffle oil and Aaron added more afterward). Cover with pie crust and bake at 400 F until crust is browned. Do make make too large of openings in the crust, or else you will lose the truffle component; just large enough slits to allow steam to escape and keep the crust nice.
Would probably be nice with a side of salad or a thin soup (the pie is hearty, so a hearty soup isn't necessary) and a glass of whatever white wine was used on the tofu, but was sufficient by itself.
Any mix of root veggies would be good in this. Beware overly strong flavors or the truffle oil will be lost.