This earthy, savory pie is an ode to the deep intelligence of plants and the alchemy of food as medicine. The crust is a vibrant tapestry of spiced seeds and nuts - a smoky, adaptogenic base that nourishes from root to crown. A creamy filling of ricotta, wild greens, and umami-rich mushrooms is infused with Reishi and Ashwagandha—two potent allies for the nervous system and adrenals—making this dish as restorative as it is delicious.
The earthly flavors of the adaptogens marry beautifully with the spiced crust and creamy ricotta filing: perfect for a grounding meal any time of day.
RECIPE
- Prep time: 30 minutes
- Cook time: 1 hour
- Cool time: 10 minutes
- Yield: 1 pie, 6-8 servings
- Category: vegetables
- Recipe by: Silvia Bifaro
Ingredients:
For the Crust:
- 2 cups total of mixed nuts and seeds in equal parts: pumpkin, sesame, coarse ground almonds and walnuts
- 1 large egg
- 2 Tbsp psyllium husk
- 4 Tbsp flax seeds
- 4 Tbsp chia seeds
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 Tbsp Reishi powder
- 1 cup water
- 1/2 tsp salt
For the Mushroom + Greens filling:
- 1 cup ricotta cheese
- 2 large eggs
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2 tsp salt
- 1 cup leftover cooked mixed greens (spinach, chard, kale), chopped and drained
- Handful mixed mushrooms, sliced and sautéed
- 1 Tbsp Reishi powder
- 1 Tbsp Ashwagandha powder
Instructions:
- Preheat oven to 300F (150C). Line a pie dish with parchment paper.
- Mix the seeds.
- Add psyllium husk, spices, thyme, Reishi and salt.
- Beat the egg and water together, and add to the mixture. Mix thoroughly.
- Leave to rest until it holds together, adding more water if needed.
- Press into the lined pie dish, creating walls up the sides; put a disk of parchment paper in the center and add pie weights to prevent the crust from puffing up.
- Bake for 45 minutes until set.
- Leave to rest. Meanwhile, make the filling.
- Whisk together ricotta, eggs, thyme, and salt.
- Fold in the greens and sautéed mushrooms.
- Stir in the Reishi and Ashwagandha powders.
- Pour the filling into the pre-baked crust.
- Bake for another 20 minutes until filling is set and lightly golden on top.
- Let the pie rest for 10 minutes before slicing.
