I recently checked out a new cookbook from the library called Great Gluten-Free Vegan Eats by Allyson Kramer. I am not gluten intolerant, nor do I plan to become gluten-free, but I’m a sucker for vegan cookbooks from the library so I can try out some recipes for free! This recipe turned out so much better than I even expected. It was rich and creamy on the inside with crunchy crispy browned potatoes around the edges (my son thought these were potato chips and LOVED that part). He also loved that it was a PIE. Who doesn’t love to eat pie for dinner?
Rosemary, Leek and Potato Pie
- 3 lbs thin-skinned potatoes, unpeeled and sliced VERY thinly into rounds
- Sea Salt
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary sprigs (I used dried)
- 1 leek, white and light green part only, cleaned well and thinly sliced
- 1/2 cup nutritional yeast
- 7 tbsp nondairy margarine, melted (I like Earth Balance)
Preheat oven to 400 degree F. Lightly grease and 8 inch spring form pan.
Arrange the potatoes in one even layer so that they cover the bottom of the pan, overlapping if necessary. Sprinkle lightly with salt, 1/4 of the minced garlic and a little rosemary. Arrange a few rings of leeks on top of the potatoes.
Dust with nutritional yeast until all the potatoes are covered and then drizzle with a little melted margarine.
Cover with a second layer of potatoes, then salt, garlic and rosemary, and finally nutritional yeast and a drizzle of margarine. Repeat the layering process again and again until all the ingredients have been used.
Bake for about 1 hour 5 minutes or until a butter knife easily slides through all layers of potatoes. If the potatoes begin to brown quickly, cover lightly with foil during the last 20 minutes of cooking.
Let cool briefly and then carefully remove the springform rim.
Slice carefully into wedges and serve immediately.
More Lunchbox Love (*not always vegan)
Leftover stuffed pepper (all chopped up), tortilla chips, cucumber slices, cantaloupe chunks and chocolate chips
Almond Butter and Blueberry Jelly on sprouted rye bread, grapes, red pepper slices and mini graham crackers.
Black beans, great northern beans, peas and carrots, Wheat Thins, nectarine slices and cucumber slices.
Homemade black bean burger on whole wheat bun, ketchup and mustard for burger, carrot sticks, leftover pasta salad with feta cheese and a pickle spear (wrapped in parchment)
Leftover Rosemary, Leek and Potato Pie, Provolone cheese roller up with slice of salami, provolone cheese rolled up with slice of turkey, sugar snap peas, red seedless grapes and M&Ms.