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Spiral Quinoa basil pie

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Recipe by The Vegan Bee

Ingredients

The quinoa crust

  • 1 cup of quinoa GoGo Quinoa
  • 1 ½ cups of water or veggie broth
  • 2 tbsp of flaxseed meal in 4 tbsp of water
  • 1 tbsp of dried oregano

Basil Kaniwa “Ricotta”

  • 350 gr of firm tofu
  • ¼ cup of lemon juice (1 ½ lemon – or more to taste)
  • 4 tbsp of nutritional yeast (more to taste)
  • 1 bunch of fresh basil (1 full cup)
  • 2tbsp of dried oregano
  • 2tbsp of olive oil
  • ½ cup of cashews
  • ⅔ cup of cooked Kaniwa
  • Salt and pepper to taste

Vegetable Spirals

  • 3 big carrots
  • 3 big zucchinis
  • 3 small and thin eggplants

Using a peeler or a mandolin, create thin strips of vegetables.

Instructions

For the quinoa crust

  • Preheat your oven at 400 F.
  • Cook the quinoa in water or veggie broth (click here if you want to know how to cook the perfect quinoa).
  • Mix together the cooked quinoa, the flax seeds meal in water, the oregano and create a past. Add some water to make it thicker and stickier (1 tbls at the time).
  • Put the quinoa paste in a greased, 24 cm, separable tart pan and press it in with your hands.
  • Bake for 20 minutes (the crust will not be fully cooked, but do not worry, it will finish cooking later on).

Final cooking instructions

  • Preheat your oven at 375 F.
  • In a blender, mix all the ricotta ingredients (except the kaniwa) until smooth. Then add the cooked kaniwa.
  • Spread the “ricotta” on the crust.
  • Create your vegetables spirals: take a strip of carrots and roll it tightly, add a strip of zucchini then the eggplant – press it firmly in the ricotta for it to stick to it. Repeat and alternate.
  • Bake for 25 to 30 minutes.
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