Sicilian Escarole Vegan Pie

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Sicilian Escarole Vegan Pie

 

Dough:

1 cup warm water

1 package dry active yeast

1 1/2 teaspoons unbleached cane sugar or raw sugar

3 cups whole-wheat flour

1 teaspoon salt

2 tablespoons olive oil

 

Filling:

1/3 cup pine nuts

1/2 cup diced shallots

2 tablespoons minced garlic

2 tablespoons olive oil

2 pounds escarole, washed well, roughly chopped

1 cup black olives, pitted

1/2 cup golden raisins

2 tablespoons capers

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons nutritional yeast flakes

olive oil for oiling surfaces

soy milk, optional

 

Begin by preparing the dough. In a small bowl or measuring cup, combine the warm

water, yeast, and sugar. Stir, and set aside for 10 minutes or until foamy.

In a large bowl, place the flour and salt, and stir well to combine. Add the

yeast mixture and oil to the flour mixture, and stir well to form a dough..

Transfer the dough to a lightly floured work surface and knead for 5 to 10

minutes or until smooth and elastic.

Lightly oil a large bowl, place the dough in the bowl, turn the dough to coat

with the oil, and flip it over once to oil the top. Cover the bowl with a damp

cloth, place in a warm place, and allow the dough to rise until doubled in bulk,

about 1 1/2 to 2 hours.

While the dough is left to rise, prepare the filling. In a dry non-stick

skillet, place the pine nuts and cook over medium heat for 3 to 5 minutes or

until lightly toasted and fragrant. Transfer the toasted pine nuts to a small

bowl and set aside.

In the same non-stick skillet, saute the shallots and garlic in olive oil for 2

minutes to soften. Add the escarole and saute for 5 to 6 minutes or until

wilted.

Roughly chop the black olives. Add the chopped olives, reserved pine nuts, and

the remaining ingredients, except the nutritional yeast, and stir well to

combine. Continue to cook the mixture an additional 5 minutes or until the

escarole is tender. Remove from the heat, stir in the nutritional yeast, and set

aside to cool.

Lightly oil (or spray with a light mist of oil) a 9-inch springform pan and set

aside. When the dough has doubled in bulk, punch it down, turn it out on to a

work surface, and knead it lightly. Remove 1/3 of the dough and set aside. Roll

out the 2/3 portion of dough to form a 14-inch circle. Carefully transfer the

dough to the prepared springform pan, and ease it into the bottom and up the

sides of the pan. Spread the cooled filling evenly over the dough. Roll out the

remaining 1/3 of dough to form a 10-inch circle. Carefully place the circle over

the filling.

Moisten the edges of the top piece of dough with a little water and pinch the

edges of the two layers of dough together to seal in the filling. Roll the edges

of dough downward to form a decorative border all around the outer edge of the

pie.

Using a fork or sharp knife, decoratively make slits in the top crust to allow

steam to escape. Using your fingers, lightly brush the top with a little

additional olive oil or soy milk. Bake at 375 degrees for 45 to 55 minutes or

until lightly browned on top.

Allow to cool for 5 minutes and then remove the ring from the springform pan.

Transfer to a large plate or platter and cut the pie into 8 wedges. Serve warm

or at room temperature.

Yields one 9 by 13 inch pie or 8 wedges.