Recipes, rituals and other stories to realign the body and mind


Snacks, Vegetarian, Lunch, Gluten free, Brunchdanielle coppermanComment

I made this pie around thanksgiving, inspired to use yams. You could definitely chuck some shredded turkey in there to make it a proper thanksgiving pie, and making it a perfect solution for leftovers. The base is one i have experimented with before in sweet tartlet recipes. To make it savoury i just added extra salt and two of my favourite flavoursome ingredients: sumac and nutritional yeast. Nutritional yeast has been cropping up a lot lately which is good because it is a rich source of protein, and is vegan. People refer to it as ‘the vegan cheese’ because it has a nutty, cheesy kind of flavour. In my opinion it is a godsend, as i never thought i could live without cheese; but this satisfies my cravings. Just about. It is such a versatile ingredient to work with. You can eat it raw and simply crumbled onto salads, or work it into any baked good recipe. It particularly brought the flavour out in my Miracle Bread (which you should definitely try - very easy). Nutritional yeast boots the nutrient levels in any meal and is perfect for instantly adding flavour to something bland and uninspiring. 
Next, the herb thats having a moment in all of my savoury recipes right now, sumac. This was introduced to me by my sister recently and is also to thank for its tasty nutritional boost. It has been used for years for its medicinal properties including being anti-fungal, rich in antioxidants and also anti-inflammatory. It is full of vitamin C and omega 3 fatty acids, helping to prevent illnesses and cardiovascular disease. It has been proven to help remove free radicals from the body. Research also suggests that sumac is effective in helping with hyperglycaemia, diabetes and reducing obesity. It has a tart, slightly astringent kind of taste when eaten alone, but is also cheesy in its own unique way and brings something really amazing to any recipe it is incorporated into. Sumac is a berry which is dried and then ground, which is the form i use it in in my recipes. It sounds exotic but it is super easy to get hold of. 
This tart requires quite some concentration. It isn’t difficult, but its a bit like a roast dinner; you need to time things well and keep an eye on a lot of things at once. To prep, you can start by dicing the greens and chopping the cauliflower and broccoli florets into a rice consistency and then set them aside. Also you can thinly slice the beetroot before you start the body of the tart, just to be organised. Once that’s sorted you just need to keep an eye on the sweet potato whilst you make the perfect savoury tart base.
Take time over this one - it should be made for a lazy lunch or to accompany a warm dinner. Savour it, and enjoy it in company; you wont be able to stop talking about the flavours as they come through one by one. You wont get bored, lets put it that way.

Makes one large pie of 18-20 small tartlets)


150g buckwheat flour
150g ground almonds
1/4 teaspoon bicarbonate of soda
30g coconut oil, soft
2 eggs
1 teaspoon agave
1 tablespoon nutritional yeast
1 tablespoon ground sumac
1 tablespoon nut milk or water


4 eggs
2 Large Sweet Potatoes, cubed
2 handfuls of kale
10 brussels sprouts, chopped finely
2 tablespoons original coyo or dairy free yogurt
1 raw beetroot, sliced
Handful of spinach (or greens of choice)
3 Cauliflower florets, chopped finely into a rice
3 Broccoli florets, chopped finely into a rice
1 Tablespoon nutritional yeast
1 Tablespoon ground sumac
6 Garlic Cloves


Preheat the oven to 170c. 
In a large saucepan boil the sweet potato cubes until soft. Whilst they cook, make the base. 
Mix all of the base ingredients in a mixing bowl with a wooden spoon until a dough begins to form. When it does, form into a ball and wrap tightly in cling film. Leave to chill in the fridge for 10 minutes. (You can get away with leaving this step out if your dough is dry enough and seems to be moulding successfully).
Press the mixture into the bottom of a tart dish. Press the mixture down firmly with the back of a spoon, and at the edges of the tart tin too. Make sure the pastry is compact otherwise it will crumble.
Bake in the oven for about 10 minutes, a little longer perhaps, if your pastry seems quite thick. Remove and set aside.
Whilst you wait for the sweet potato to get soft enough to mash, in a small saucepan heat a tablespoon of coconut oil. Add the garlic cloves, whole or halved, along with a splash of water, pinch of salt and drop of agave or raw honey if desired (this will caramelise them). Simmer for about 10 minutes, adding a little more water if it evaporates instantly. The cloves should brown a little and become soft.
When the sweet potato is soft enough put half in a bowl and leave half to drain in a sieve. Mash the sweet potato in the bowl until a puree forms. Press the sweet potato puree onto the bottom of the tart until the entire base is covered.
Next, slice your beetroot thinly, and layer several slices on top of the sweet potato puree, until the entire base is covered.
Now scatter a handful of diced, raw brussels (you can cook these if you like - either will work) on top of the beetroot layer. Do the same with your finely chopped kale and spinach, and any other leafy greens you may choose to use. Be sure to leave half your amount of greens for the top layer.
Now take the cubed sweet potato and the garlic cloves and fill the pie evenly. Scatter the remaining greens on top of the sweet potato, followed by the diced cauliflower and broccoli florets.
In a separate bowl, whisk the eggs thoroughly. I added Organic Coyo to make the tart creamier, but that is not essential. You could leave it out or substitute it for tinned coconut milk. Whisk continuously for about 2-3 minutes and then gently pour over the tart filling. You may need to rearrange the fillings to allow the egg to spread throughout the layers.
Bake for another 40-50 minutes. It may take longer depending on the amount of your fillings. To be sure it is cooked thoroughly, test the middle of the tart with your finger. If it feels jelly-like, it needs longer. Alternatively you can test it with a knife and if it comes out of the middle of the tart clean, thats a sure sign it is ready.