Veggie Pot Pie

Creating a raw version of comfort food is always fun for me. Baked Macaroni and Cheese was one of these, and now, Veggie Pot Pie. I still need to do a little work on the crust and will update that as soon as I figure it out, but the filling was de-lish. Serving the filling over spiralized zucchini would be a fabulous option!

Veggie Pot Pie

Crust
3/4 cup oat flour  (I used sprouted & dehydrated)
1/2 cup almond flour 
1/2 cup cashew flour
1 Tbsp ground golden flax seeds
2 tsp olive oil
3 medjool dates, pitted and soaked
1/2 zucchini, sliced thin
1/2 tsp sea salt
1 tsp onion powder, to taste
1/2 cup water (as needed to blend)

Sauce
1 cup cashews (soaked 2 hours)
1 cup  water
1/4 avocado
1 tsp coconut water vinegar (or apple cider vinegar)
1/4 tsp sea salt
2 Tbsp Irish moss paste (optional)
1 tsp garlic powder, to taste  

Veggies
1/2 red bell pepper seeded and chopped
1/2 Zucchini (spiralized)
1/2 zucchini, finely chopped
2 portobello mushrooms, coarsely chopped
1 cup mushrooms (baby bella, shiitake, oyster, or your favorite combo), sliced
2 carrots peeled, finely chopped, or grated
1/2 cup peas, fresh (or frozen)
add any variety of veggies you like
1 Tbsp parsley, chopped (and/or dill)
1 tsp onion powder
1/2 tsp sea salt, to taste

In a large bowl, mix the flours and ground flax seeds. Blend olive oil, dates, zucchini, sea salt, onion powder and water until smooth.

Add to flour bowl, stirring with a wooden spoon, pressing and mixing into a dough. Add more water if needed. Refrigerate for 30 min.

Press dough into individual ramekin or tart dishes, creating a thin layer, building up side walls of dish.

Dehydrate 125 degrees for 30 minutes and then dehydrate at 115 degrees for 12-24 hours, until firm.  (As crust starts to dehydrate, press index finger around bottom outer edge of crust, making sure it's thin enough to dry well and avoid any fermentation.

If you want tops for pot pies, press dough into 1/8" circles on a non-stick dehydrator tray.

Dehydrate at 125 degrees for 30 minutes and then 115 degrees. After two hours, flip over onto mesh dehydrator tray for 8-10 hours. Refrigerate until ready to warm and serve. .

Cream Sauce
Blend nuts and water until creamy. Add remaining ingredients. Season to taste. 

Veggies
Chop, slice, shred and/or dice as desired.

Assemble
In a large bowl, mix cream sauce into veggies and
let sit 2-3 hours.

Fill pot pie crusts that you plan to eat. Place dishes on mesh dehydrator tray and dehydrate at 115 degrees for 2. Cover pies with extra dough-rounds and press into place. Use a toothpick to poke holes into crust, through to veggies.  Continue to dehydrate for 2 hours. (You can also warm this in the oven on lowest setting with door open for 10-15 minutes)
Topping for this is optional.Do not leave veggies in crust overnight. Due to trapped moisture, mixture can easily ferment. Freeze extra crusts and dough rounds. Store veggies for 2-3 days in refrigerator.
Dehydrated Pot Pie Without Top