Veggie Crumble, Roasted Radishes, Frozen Vinaigrette

Veggie Pie-0255

A bit of a surprise dish. The crumble looks like an apple pie, radishes are seldom served roasted and the frozen dressing will slowly melt into your salad. They all taste great on their own and go very well together. Just be sure to make the dressing ahead and allow 2-4 hours for it to freeze before serving.
I love making frozen dressings. It makes for such a fun presentation. This technique can be used with any dressing, sauce, dessert sauce that can be served cold.

For the miniature pie tins, either choose ceramic ones that the pies can be served straight out of, or, as I did here, the kind with removable sides.

Makes 2 miniature pies

Vegetable filling:
1 carrot
1 parsnip
½ fennel
4 sundried tomatoes, soaked
½ small celery root/celeriac
1 tablespoon soy yoghurt or crème fraiche

2 tablespoons gluten free oats
2 tablespoons buckwheat flour
2 tablespoons grated parmesan cheese (optional)
salt and pepper
2 tablespoons of olive oil

Fennel sprigs
Shredded radish skin

1. Set the oven for 200 C.
2. Chop all the veggies into small pieces. Mix with the yoghurt/crème fraiche).
3. Place in two miniature pie tin.
4. Combine the dry ingredients for the crumble. Add the oil last and keep the crumble “crumbly”. Best done by hand.
5. Spread the crumble on top of the small pies and set in oven for about 15-20 minutes.

Roasted Radish Salad:
6-10 radishes
Olive oil
Coarse salt

1. Set the oven to 220 C.
2. Trim the radishes and cut in half.
3. Drizzle with olive oil and season with the salt.
4. Roast in oven for about 20 minutes, until they start to colour.

Frozen Vinaigrette:
2 teaspoons honey (or maple syrup)
1 teaspoon Dijon mustard
75 ml olive oil
75 ml white wine vinegar

1. Shake the ingredients together
2. Line a small tray with baking parchment and pour the dressing onto this in a thin layer
3. Freeze for a couple of hours
4. Just before serving, break the frozen sheet of dressing into smaller pieces and stick into salad.
5. Serve immediately.

Tender salad leaves

Decorate the pies with shredded radish skins and fennel sprigs

Nutty Guacamole Pie

A most amazing pie!! Unfortunately, I cannot take credit for this recipe. I found it in a magazine many years ago and have been making it, with slight variations, for years. It is the perfect summer dish – you may add any of your favourite vegetable to it! You may use salted, roasted cashews but then you must omit the salt in the recipe.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

The Crust:
1 sweet potato, peeled
2 carrots
1 red apple
300 ml roasted cashews
½ lemon, juiced
½ tsp of salt

½ red onion
1 ripe tomato
2 ripe avocados, stone removed
1 small garlic clove, crushed
A pinch of cayenne pepper
Salt and black pepper

Rocket salad
Red onion, sliced
Flat leaf parsley, shredded
Roasted macadamia, pine or pecans nuts

  1. Set oven to 175C
  2. Cut all vegetables for the crust in smaller pieces and place in a food processor together with the cashews. Process until smooth. Add the lemon juice. Place in pie dish. Bake in over for about 45 minutes. Let cool.
  3. Process all ingredients for the Guacamole in a blender. Spread on top of cooled crust.
  4. Add the garnish.


The crust can be prepared in advance. The guacamole may also be made a day ahead but make sure to place some tight fitting cling film on top to prevent the avocado from discolouring.