Impossible Veggie Pies

I’ve tried making two kinds of impossible vegan veggie pies. It may be impossible on two accounts, but I think this is a good idea, especially for us gluten free, soy free types. I’m not 100 percent happy with my recipe yet, but I’ll show you what I did, then I would love for any of you to give it a try yourself or give me some tips for gluten free, tofu free, savory pie perfection.

I found a new item at the grocery store.




I have no idea what *guarnicion* means, but these are tiny chopped mixed veggies. I normally wouldn’t go for such smallish cuts, but they are perfect for veggie pies. Oooh, they would be great for samosas too! (I found them at HEB.)

For the first pie I made, I seasoned the veggies then laid them in the bottom of a pie plate.

I topped them with a gluten free blend of rice flour, corn meal, and corn starch.

It was a little thick and I thought it may not sink in very well. Here’s the baked pie.

And here’s a slice.

I was right. The filling didn’t sink into the veggies very much, so it was really just a pie-shaped veggie casserole with a cornbread topping. It was good and I ate it, it just wasn’t what I was after.

The next pie I tried was Impossible Vegan Veggie Pumpkin Pie. This time I mixed a cup of pumpkin puree right into the seasoned veggies, along with a little gluten free flour. It turned out like this.

I actually forgot to put in the cornstarch, so even though it did set, it still wasn’t just what I wanted.

I liked this version much better, and I think if I remember the cornstarch next time it will be really good. I’m sort of burnt out on veggie pies now, but let me know if you want me to keep working on a recipe.

One simple simple and completely delicious thing I made was a salad dressing. I can’t remember where I read about it, probably on a raw site, but it said to chop some fresh mango and fresh tomato in a food processor for a tasty dressing. So I did and it was yummy! I put one mango and two romas in my mini food pro and had dressing in a jiffy.

I put tons of it on a big salad.

Nothing but mango and tomatoes. Try it, you’ll like it!

I’ve been enjoying reading about all of your holiday meals and treats. Our family always goes out for Easter dinner and we had a spectacular meal this year. If you’ll remember from my last post, I did make a treat for Chase and I asked you to guess what I had covered in chocolate.

Those of you who guessed chickpeas are almost right, and those of you who guessed roasted chickpeas are correct! Some of you called me crazy or weird, but they were really good and Chase loved them. I just roasted the heck out of plain out-of-a-can chickpeas, then left them in the oven until they were cool, and then dipped them in melted dark chocolate.

Melody, I love your idea of chocolate covered wasabi peas, and so would Chase. Jessy, I ADORE chocolate covered blueberries – kinda wish I would have done that, but then Chase wouldn’t have gotten very many. And Anonymous, I love your idea of spicing the chickpeas with cinnamon and chili before roasting! Thanks for playing along. You guys are the best!