Coconut Pastry
Makes: One 10-in (25-cm) covered pie or 2 shells. This versatile pastry freezes well; just wrap the dough in a couple layers of plastic wrap. To defrost, leave in refrigerator overnight. ❚ 2 cups (500 mL) white spelt flour ❚ 1/2 tsp (2.5 mL) salt ❚ 1/2 cup (125 mL) softened coconut oil ❚ 1 tsp (5 mL) apple cider vinegar ❚ 1/3 cup (80 mL) cold water
1. In a large bowl, mix flour and salt. With a fork or pastry cutter, cut in coconut oil until well incorporated. Add cider vinegar and water and gently combine with a fork just until a dough forms. Use your hands, if needed. Generously flour a clean work surface. Portion dough into two parts. Form a ball with one part and gently flatten. Flour top of ball and flip it over a few times, flattening with your hand. Make sure it won’t stick to work surface. Lightly flour a rolling pin and roll out dough into a 12-in (30-cm) circle, ¼-in (6-mm) thick. Fold gently in half and place onto one side of an 8-in (20-cm) pie dish. Unfold to cover dish and trim edges with a knife. Roll out other half of dough to same size and set aside.
2. Stir walnuts into lentils and pour lentil mix into pie dish. Top with remaining crust, trim edges with a knife and, using a fork or your fingers, pinch edges of crust to seal. Poke a few holes in top of crust. In a small bowl, whisk together nut or rice milk, olive oil, nutritional yeast and 1 teaspoon tamari. With a pastry brush, lightly brush mixture over top of pie. Bake in a 400 F (205 C) oven for 15 minutes. Reduce oven temperature to 350 F (175 C) and bake for another 20 minutes, or until edges are golden brown.
3. To plate: Cut pie into eight wedges. Serve one wedge per plate with 2 tbsp (30 mL) carrot tamarind chutney and drizzle 1 tsp (5 mL) balsamic reduction around plate. To make balsamic reduction: In a small pot on medium-high heat, bring 1 cup (250 mL) balsamic vinegar to a boil. Reduce heat and simmer for 15 minutes, until reduced to ¼ cup (60 mL).
Syrup should coat the back of a spoon and drip slowly. remove from heat and cook. Keeps indefinitely in the fridge.