Artichoke and Walnut Pesto Pie [Vegan]

Pies stand out as a culinary delight, offering the convenience of rapid preparation, versatility for outdoor dining, and the remarkable ability to transform vegetables into a culinary pleasure even for those who typically find them unappealing. The combination of artichoke hearts and pungent wild garlic yields a distinctive and delectable flavor profile in this intriguing pie.

Contents

Vibrant Vegan Delight: Artichoke and Walnut Pesto Pie Artichoke and walnut pesto pie ingredients: [Vegan] For the crust: 1/2 cup whole wheat pastry flour 1/4 cup rolled oats 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 cup non-dairy butter, chilled For the dough:For the filling:To prepare an Artichoke and Walnut Pesto Pie that’s vegan-friendly, start by preheating your oven to 375°F (190°C).For the dough:Stuffing procedure:To finish:Artichoke and Walnut Pesto Pie: A Delicious Vegan Delight

Vibrant Vegan Delight: Artichoke and Walnut Pesto Pie

Artichoke and walnut pesto pie ingredients: [Vegan]

For the crust:

1/2 cup whole wheat pastry flour
1/4 cup rolled oats
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup non-dairy butter, chilled

For the dough:

Two and three-quarter cups of whole wheat flour.
Four tablespoons of sunflower seed oil
white wine to taste
1 pinch of salt

For the filling:

2 artichokes
Two tablespoons of nutrient-rich, unsalted, dry-roasted sunflower seeds.
Two teaspoons of high-quality spirulina algae powder, if desired.
1 teaspoon of nutritional yeast
1 clove of wild garlic
1 bunch of basil
1/2 teaspoon of black pepper
untreated sea salt to taste
Olive oil to taste
Gomasio to taste
ice to taste

To prepare an Artichoke and Walnut Pesto Pie that’s vegan-friendly, start by preheating your oven to 375°F (190°C).

For the dough:

Combine flour, salt, and oil, gradually incorporating the cold white wine until a smooth, elastic dough forms. Wrap in foil and refrigerate for approximately 30 minutes to allow for resting.

Stuffing procedure:

Artichoke hearts are carefully trimmed to preserve only the tender innermost flesh. Sliced into delicate strips, they’re then gently cooked in a mixture of olive oil and a sprinkle of salt over low heat, requiring patience as they tenderize. If needed, a judicious amount of water is added, and the artichokes are covered to ensure a perfectly cooked, silky texture.
Toast the sunflower seeds gently in a pan over low heat, stirring frequently to ensure even roasting, before allowing them to cool completely.
Infuse fresh garlic and fragrant basil in a pot of boiling water for precisely 30 seconds, before carefully draining the mixture and gently squeezing out any excess moisture.
Combine the ingredients in a blender or food processor: first, add the ice cubes, followed by the fragrant combination of wild garlic and basil leaves, a boost of nutrition from spirulina algae, a pinch of pepper for added depth, and the crunch of sunflower seeds.

To finish:

Combining artichoke hearts with a drizzle of rich pesto and sprinkling in some nutty, cheesy-tasting nutritional yeast creates a delightful fusion of flavors and textures that’s sure to please even the most discerning palate.
Use a rolling pin to shape the dough into a uniform sheet, then carefully place it within the confines of a pie pan, ensuring a precise fit along its base and perimeter.
Pierce the dough gently with a fork to create a series of small holes, allowing for even airflow and preventing the dough from bursting open during baking. Next, carefully place the desired filling within the dough, ensuring it is evenly distributed and not heaping at any one spot. Finally, use a straight edge or gentle pressure to level the filling, creating a smooth surface that will bake evenly and visually appealing.
Position the pastry strips to form the tart lattice design, folding the edges inward toward the centre before baking at a moderate temperature of 175°C (or 350°F) until the pastry is golden brown and crispy.