-----------------------------------CRUST----------------------------------- 1 c AM Brown Rice Flour

1/4 c AM Hulled Sesame Seeds

2 tb AM Unrefined Sesame Oil

2 tb AM Sesame Tahini

1/4 c Water

----------------------------------FILLING---------------------------------- 3 tb AM Unrefined Sesame Oil

1/2 Onion; minced

2 Garlic cloves; minced

2 c Chopped turnips or potatoes

2 c Chopped carrots

1 c Finely chopped broccoli

- stems 1/4 c AM Sesame Tahini

-OR- Peanut Butter 2 ts Cider vinegar

1 ts Syrup or honey

1/4 ts Sea salt (optional)

1 tb Tamari soy sauce

1/2 ts Ginger

------------------------------------MIX------------------------------------ 3 tb Arrowroot powder

1/2 c Cold water

CRUST: Mix all ingredients together until evenly blended. Pat into deep 10" pie plate. Bake at 400 F. for 15 minutes.

FILLING: Preheat large skillet on medium heat. Add oil, onion and garlic; saute 1 minute. Add chopped vegetables; saute until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into 1-1/2 cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with 1/2 cup chopped nuts. Bake at 375 F. for 45 minutes or until set. Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias