Sometimes one sees a fantastic looking recipe and it quite literally stalks your subconscious like an emaciated hound, scratching at the hollows of your soul. This pie was originally entitled a Cauliflower Broccoli Masala Pie with Potato Black Eyed Pea Crust. As usual, in our poz, there are always variations to be had. After my experiment with cauliflower pizza bites went down splendidly with man-thing, I told him straight-up he’d have to put up with this attempt, despite how much he nags about how much he despises the evil c-flower of doom.
Pish! Variation time!
– I used about 2/3 of a medium head of c-flower, though I could just as easily have used the whole thing. I grated it with my big standing grater and some whole bits managed to sliver through somewhere – next time I’ll just use the food processor!
– Instead of broccoli I used 3 large-ish marrows and grated those as well.
– I added 100g of sliced mushrooms for some extra…something,
– peppadews what were graced the head of the pie – love biting into one and being all “MINE! I GOT IT, IT’S MINE!” in a subtle “how sad for you that your piece doesn’t have any” kinda way :p Actually I need to work on my plating.
I also had major issues with the crust since I went out and bought everything expecte the peas/beans because I assumed I had some in the pantry.
Well, less said on that the better.
I also use 1.5 medium sweet potatoes, and that combined with the can of lentils I desperately used to try replace the black-eyes just wasn’t enough – it didn’t get anywhere near the same consistency. Still, it did come out pretty lush nevertheless! I was scared I’d not have enough space for filling, so instead of just piling it on how high I decided to be a blousy girl and just plonked the excess crust and filling into a second, much flatter and thinner version. Silly silly! So we learn.
So, the lesson here is that the crust idea is more as a general hulk of sweet potato and lentil bedding for a lighter dash and sprinkle of some glorious rice-ified toppings. Still, I’m rather happy with the results – taste-wise it’s up to scratch most definitely, since Richa know’s what’s what. I’m dying to make this again and with more green. NOMNOM. I did add basil and thyme generously to the crust to give it that freshness in contrast to the slighty spicy or flavourful innards.
NOM! The thinner crust version I’m just going to scoop straight into our weekly soup as is so that its flavours but toned-down potato and bean consistency can act as little beacons of soft recovery from the spicy doom of my soup (I went a tad overboard with my white pepper, I admit). The thicker crust version makes a lovely tea-time, lunchtime or afternoon tea time snack as well, when paired with a lush cherry tomato and spinach salad.