Wild Nettle & Chanterelle Mushroom Pie

Comfort Low Carb Food at it’s BEST! This humble vegetable pie is packed with nutrients. A simple, flour free and low carb, seedy crust laced with garlic & spices is the base for this satisfying meal.

I love using fresh or frozen nettles ~ I pick basket upon basket of these wild SUPERFOOD greens in the spring and lightly steam and freeze to use throughout the year. Any hearty greens will work well including kale, chard, spinach or a combination.

This pie includes eggs & cheese, but you can use cashew cheeze and omit the cheese for a plant based pie.

The ingredient list looks long, but this pie comes together quickly. While you pre bake the crust, make the filling. With a simple salad or soup, this is a filling meal anytime of year!

Use whatever veggies you have on hand and add leftover salmon for added protein.

Makes 1 Large Pie OR 12 mini pie pies (not a typo ~ I sing ‘pie pies’ when I serve these!)

Ingredients

CRUST

2.5 cups sprouted sunflower seeds

1/2 cup sesame seeds

1/4 cup avocado or melted coconut oil

1 egg OR an extra Tbsp of sprouted chia or flax combined with 1/4 cup of water

2 Tbsp nutritional yeast

1 Tbsp sprouted flax

1 Tbsp sprouted chia

1 tsp sea salt

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

FILLING

3 Tbsp oil of your choice or grass fed butter

1 cup chopped onion or leeks

2 cups sliced chanterelle or other wild mushrooms

4 cups steamed greens ~ start with 6 cups raw, lightly steam, squeeze out moisture and rough chop

5-6 eggs OR 1 cup cashew cheeze

salt & pepper to taste

OPTIONAL:

1/4 cup chopped olives OR sun dried tomatoes

1 cup crumbled goat feta or any cheese that melts well.

Mindful Preparation

CRUST

1. Preheat oven to 350 and grease a 9 inch deep dish pie plate OR use silicone muffin tins x 12

2. Grind seeds to a coarse flour in your food processor.

3. Add spices, salt, chia & flax.

4. Add oil and egg and pulse to blend.

5. Press dough into the greased pie plate. Use a little water if necessary.

6. Bake 15 minutes while you prepare the filling.

FILLING

1. Heat oil or butter in a large frying pan over medium heat. Cook onions or leeks until translucent, then add a sprinkle of salt to ‘sweat’ them. Once they have released the moisture and start to caramelize, turn to low and stir occasionally while you prepare the remaining ingredients.

2. Add mushrooms and increase the heat to release their moisture. Another touch of salt will help this to happen.

3. Once they have softened, add steamed greens and optional embellishments. If you are using cashew cheeze instead of eggs, add now and stir to combine. Season with salt & pepper.

4. Fill the baked crust.

5. Beat eggs and pour over the filling.

6. Bake at 350 for 45 minutes.