No excuses are needed for me to find myself in the kitchen wingin’ it without a recipe but when a good friend hosted a party inspired by the movie, waitress, the cogs started turning double-time. If you haven’t seen the movie it helps to know that the title character is a serial pie inventor, each pie name a reflection of her current state of being: “I Hate My Husband Pie… You take bittersweet chocolate and don’t sweeten it. You make it into a pudding and drown it in caramel”.
The process trumps the product in my world but when you’re taking a dish to a dinner party it’s always nice if the resulting product is edible. This one was not only edible but through some bizarre turn of events won the most votes for best savory pie - bizarre to me since I was up against pie’s that i personally enjoyed far more than my own including a giant heirloom tomato pesto pie loaded with cheese and topped with a second crust. Frankly, i can think of nothing better than a double crust pie. My pie, had neither a real bottom crust nor a top crust and to top it off, it was VEGAN in honor of the hostess’ daughter who, year after year of this annual party, somehow gets stuck with the job of grilling meat.
On the off-chance that the thai pie recipe is worth preserving, here you have it: sweezubee thai pie, named for it’s combo of sweet potatoes, zucchini, and beets in a thai red curry “fake” quiche like topping.
sweezubee thai pai recipe
the crust
- 2 Cups of Late July Crackers processed in a food processor or placed in a ziplock and rolled with a rolling pin. These crackers are the ones that are Ritz alternatives (no trans fats!) and are available at Whole Foods and natural food stores.
- 2/3 C extra virgin coconut oil
- 1/3 cup chopped or processed raw cashews
Mix crust ingredients in a mixing bowl, press into a pie pan and set aside.
Filling
- one small sweet potato grated
- one medium zucchini grated
- two small or one medium beet grated
Using a food processor or mixing bowl and mixer, combine:
- 1/2 can thai red curry
- 1 pound (1 1/2 pkgs) of mori-nu silken tofu (i used lite, extra firm)
- 1 Cup Coconut milk (i used Whole foods 365 organic full fat)
I grated the veggies separately and arranged them in concentric circles like a bullseye and then spooned the tofu mixture on top but in retrospect, I think this would be just as good if not better if the veggies were mixed with the filling and spooned altogether into the crust. I really love sweet potatoes and beets together - the combo screams color.
Bake at 350 for 45 minutes.
