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Nurturing, delicious and nourishing
Today's recipe is exactly the sort of thing I might make when creating cuisine for a large group of people on an Openhand retreat. Everyone works to such depths, unraveling, unwinding and unleashing the soul. After all of that, when the final session of the day ends I like to look after people with something nurturing, delicious and nourishing and keeps everyone delightedly happy. I tend to serve this with a big 'made-with-love' bowl of rainbow chakra salad.
Giving yourself back a bit of love
As well as being a fabulous group dish, it also works well if you are cooking for one, because keeps for a few days in the fridge and then reheats perfectly well in the oven (and remember if you are on your own, it's well worth the effort too... because, making healthy, delicious food for yourself is the perfect way to give yourself a back a little bit of love). If you fancy it the next day in your lunch box, then it even tastes delicious cold.
Let's make it together!
I thought it would be really helpful to create a video tutorial, so that I can show you how easy this is. Please do enjoy this quick demo with me here...
It is an all round winner, with a flavoursome crumble topping and a delectably delicious infusion of creamy coconut throughout. The veggies are interchangeable, so that you can use up whatever you have available at the time, although sweet potato really does give it an extra je ne sais quoi. I am using creamed coconut (which is different to coconut cream and comes in the form or a solid block). It's really easy to find in the UK, Europe, USA & Canada in good health food stores and available abundantly online. If you've not yet discovered it, then you are in for a real treat. If you've been on an Openhand course with me catering, you have encountered it many times before. Read about it here: What is creamed coconut
Golden Veggie Crumble Pie Recipe
Ingredients:
- Vegetables
- 1 large sweet potato
- 1 large carrot
- 1 onion (medium)
- 100g (1 cup) sweet corn kernels
- A few mushrooms
-
Coconut Sauce - 100g Creamed Coconut(1/2 a block)
- 1 heaped teaspoon tapioca starch (or tapioca flour/ corn flour)
- 1 teaspoon sea salt
- 2 cloves garlic
- 200ml (about 3/4 cup) water
-
Crumble Topping - 100g (1 cup) oatmeal
- 50g (1/2 cup) shelled sunflower seeds
- 1 teaspoon sea salt
- 1 teaspoon ground coriander
- Pinch of black pepper
- 3 to 4 tablespoons of coconut oil
- Large sprig of rosemary (optional)
- Optional Extras
- Handful of fresh parsley
- Sprig of fresh rosemary
How to make it...
- Cut the sweet potato and carrots into cubes.
- Slice the onion and dice the mushrooms.
- Steam these vegetables for about 10 minutes (or until just cooked).
Coconut Sauce
- Chop the coconut block into pieces and place into a small sauce pan. (Note: if you live in a hot country or your kitchen is really warm then your coconut block may have already melted. In which case, you might find it easier to measure by popping the block into the fridge first, to harden... and then chopping the block in half).
- Add a heaped teaspoon of tapioca flour (alternatives to this include tapioca flour, corn flour or corn starch).
- Peel, crush/finely chop two medium sized cloves of garlic.
- Add the water and mix (to quickly allow the tapioca starch to dissolve in the water before heating up).
- Put the pan onto a low to medium heat and stir until the sauce thickens. Two things are happening here to create a creamy sauce; 1. the coconut will melt and 2. the tapioca starch will thicken it. It is important that you keep stirring, otherwise it might go lumpy, so do keep an eye on it. Once it thickens, stir for another minute and then take off the heat. Note: If it isn't thick enough add a little extra tapioca starch (but be sure to dissolve it in a small amount of COLD water first - otherwise it will go lumpy).
Crumble Topping
- Finely chop the rosemary (if opting to use it).
- Mix all the topping ingredients together, first with a spoon. Then rub together between your thumb and the tips of your fingers to create a crumble like texture.
Bringing it all together
- Pop the veggies (including sweetcorn) into your oven dish. For this quantity I use a 7" diameter oven dish that is 3" deep. You can use whatever you have available though (shallower and wider works fine too).
- Finely chop any extra fresh rosemary and parsley that you want to add in. Put in with the veggies.
- Mix the sauce in with the veggies.
- Gently press down the veggie/sauce medley so that it is even and roughly flat.
- Add the topping and press down gently to compact it.
- Pop into a pre-heated oven at temperature gas mark 6 (200C/400F).
- Bake for about 30 minutes (or until gently tanned on top).
- Serve right away and enjoy!
I do hope that you enjoy this as much as we do here. If you love it, then you'll go crazy for my latest book Angelicious which is full of inspiring ideas for consciouness raising cuisine...
Please do let me know how you get on with this recipe and feel free to ask if you have any questions.
with love
Trinity
21 years ago Trinity had a profound spiritual awakening that interconnected her with the deeper consciousness of life. What followed was a journey of compassion for all sentient beings, and a passion to share conscious eating for the benefit of all. Trinity is an integral part of the Openhand Core Team, supporting with the philosophy development, energy processing, publication of book and film, and is also the Openhand retreat chef.
Trinity recently published two recipe books with Openhand Press: Trinity's Conscious Kitchen & Angelicious - Food for a New Paradigm.
Find Trinity here on www.Openhandweb.org, and here:
Trinity's Conscious Kitchen Website
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