about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    EmilyBMalone@gmail.com

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    A Look Back.



Harvest Root Vegetable Pie.

First off, THANK YOU all so much for voting me through Round 3 of Project Food Blog.  I ended up winning the Reader’s Choice Award, which quite honestly left me stunned and amazed.  I truly cannot thank you all enough!

For this “Picture Perfect” round, we were challenged to “go above and beyond and use photography to create a step-by-step, instructional photo tutorial.”  Hmmmm this is what I do ALL THE TIME.

Since photo tutorials are a big part of what I regularly do, I knew I wanted to step it up for this round and do something somewhat tricky and difficult.  I found my inspiration, as always, at the market…

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Root vegetables are some of the most nutritious, and yet comforting foods that exist. 

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This was the first week that I’ve seen them back in all their colorful glory on the produce stands.

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I spent the morning crafting a recipe in my head, and picking out each and every vegetable that would help me bring it to life.

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With our veggies in tow, I headed home excited for a big day of cooking.

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Since the point of this challenge was to showcase a step by step tutorial, I wanted to challenge myself to do something difficult, something that scares me.  And you know what really scares me?  PIE.

I have made one pie in my entire life, and that was a year ago as part of a baking and pastry class assignment.  For some reason dough and baking intimidates me, but I figured this was the perfect time to conquer that fear, and show you guys that something scary can actually be quite simple.  And to make my task just a little more complicated, I decided I was going to make it vegan.  Hold onto your hats, this is a good one…

Harvest Root Vegetable Pie

Since this recipe is comprised of 4 main components, I thought I’d do them one by one to show you how it all comes together.  Let’s start with the most important aspect of a pie – the crust. 

Flaky Vegan Pie Crust

Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 3/4 cup Earth Balance (vegan butter)
  • 1 tsp sea salt
  • 5-6 tbsp cold water (as needed)

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In baking, the best way to be accurate is to weigh your ingredients, so bust out your food scale and add your flour to a big mixing bowl.

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Then cut up the (vegan) butter into tiny cubes.  The most important part of making a good pie dough is to keep everything COLD. Dice it straight out of the refrigerator, and aim for pea sized pieces.

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Using your hands, drop the butter and a few tablespoons of cold water into the flour, and begin cutting the butter into the flour.  It is important to distribute the butter as well as possible, and keep it in tiny pieces.  I added a few ice cubes to the water to make sure it stayed cold while I was mixing – cold is key!

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As it starts to come together, just add 1 tablespoon of water at a time.  It won’t take much, and you want to stop adding water juuuuust as it begins to start holding together and taking shape.  At this point you might want to dump it out onto a floured cutting board, and mold it into a big dough ball.

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Once it holds together, wrap it tightly in plastic wrap and put it in the refrigerator to cool for at least an hour.  Cold dough is critical – trust me.  I may or may not have had to make three separate pie doughs to get the perfect one (only for you guys…).

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While your pie dough cools, scroll down and get to work on your filling.  An hour later, unwrap your dough and grab your rolling pin.

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Make sure you have a LOT of flour on your cutting board, and then carefully use a rolling pin to roll out the dough so that it is an even thickness, and big enough to fully cover your pie dish.

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This next step is the trickiest part.  Carefully roll the dough onto your rolling pin – rolled up like a towel.  Then transfer it over to your pie dish and unroll it across the surface – this method should cause minimal stretching and breakage during transport.

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Mold the dough into the pie pan, and allow excess to hang off the edges.  (Note:  I had lots of extra dough because I used a double recipe!)

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Cut the dough overhanging the sides off, leaving just enough to pinch in on the edges. 

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Using your thumbs and pointer fingers, pinch around the edges to create a ruffled pattern.  So pretty!

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Final product – WHEW!  That was a lot of work.  It took me three tries to successfully make a GOOD vegan pie crust.  But it was so worth the challenge, because now I will never fear pie again.

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Now what are we filling this pie shell with?  I knew all along that I wanted to make a savory pie, rather than a dessert pie.  The root vegetables sparkling with all their vibrant color at the market gave me the inspiration to do something different – a root vegetable pie.  While your dough cools in the refrigerator, get to work on your fillings…

Roasted Root Vegetables

Ingredients:

  • 5 cups of diced root vegetables (your choice!)
  • olive oil (as needed)
  • salt and pepper (to taste)

Start by preheating your oven to 375 degrees.  For this pie, I decided to go with a colorful medley of beets, turnips, carrots, and red potatoes.  Don’t let the old rules stand in your way – when I roast vegetables I leave ALL the peels on, even the carrots.  Do not fear the peels – I promise they will not hurt you.

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Dice them all up and aim for even sizes – that way they will all cook at the same rate.  Toss the veggies in a few glugs of olive oil (yes, that is an official recipe term) and salt and pepper to taste.  Toss well in a big bowl.

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And lay out on a single layer on a sheet pan.

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Put them into the oven for about 30 minutes, and give them a stir halfway through.  Roasted deliciousness awaits you at the end.

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And while your dough chills, and your veggies roast, you can work on another pie layer!  (This recipe is really just a test in multitasking.)

Mushroom Duxelle

Ingredients:

  • 3 garlic cloves, minced
  • 2 shallots, minced
  • 4 cups diced mushrooms
  • 1/2 cup vegetable stock
  • salt and pepper (to taste)

Start by sautéing the shallots and garlic in olive oil for a few minutes until they start to brown.

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Then add the mushrooms and let them cook down until they are very soft and giving off a lot of moisture.  Stir occasionally to distribute through the heat! 

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Once they have cooked down quite a bit…

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Add a 1/2 cup of vegetable broth.  In traditional duxelle, the mushrooms cook in red or port wine, but since I don’t cook with alcohol, the veggie broth worked as a great substitute. 

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Cook over medium heat until almost all of the moisture has cooked off.  The result will be tiny mushrooms PACKED with a ton of great condensed mushroom flavor. 

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Now set those aside and get ready for layer #3 – the last one!  Almost there…

Fluffy Mashed Sweet Potatoes

Ingredients:

  • 4 cups cubed sweet potatoes
  • 1/2 cup almond milk
  • 1 tbsp Earth Balance
  • salt and pepper (to taste)

Start with a big steaming pot, and add about 1 inch of water to the bottom to boil.

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While you (literally) wait for water to boil, cube up the sweet potatoes and add them to a steamer basket.

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Let them steam over boiling water for about 10-15 minutes – you want them to be really soft and falling apart.

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Then add the sweet potatoes, along with the almond milk and Earth balance, and a pinch of salt and pepper to your stand mixer.  Start on low (using the whisk attachment), and then slowly crank it up to high speed.  Scrape down the sides a few times, and whisk until fluffy!

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Voila – delicious mashed sweet potatoes!  Really, is there anything better?

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Yes, yes there is.  And I am about to show it to you.  Now that you have patiently made a pie dough, waited for it to cool, made your three vegetable fillers, and then rolled out and shaped your crust, we are ready to assemble the pie.  I promise it will all be worth it…

Spread the mushrooms across the bottom of your crust in an even layer. 

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Next, add you middle layer – roasted root veggies.  (This is the face of what three pie doughs will do to a girl.)

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Hello, gorgeous!

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And finally, top it with the third layer – the mashed sweet potatoes.

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Don’t be fooled, this is not pumpkin pie!

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Into the oven at 400 degrees for 25 minutes, or until the crust starts to brown. 

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Halfway through cooking, pull out the pie and top with a layer of almonds and a sprinkle of cinnamon – just a hint of crunch and spice to send this pie over the edge of deliciousness.

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I was up at 7am to head to the market, and after multiple pie dough attempts and several joyous hours of cooking later, I had this piece of perfection sitting in front of me by 7pm. 

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The cinnamon and almonds really took things to a whole new level. 

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The entire point of this challenge (to me) was to follow the motto that I strive to do here through each and every recipe – taking something scary and making it seem easy and approachable.  I am happy to report that flaky vegan pie crust is most definitely achievable, and well worth the effort.

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Okay, I can’t take it anymore – time to dig in.

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Oh.my.pie.

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You’re looking at a little slice of root vegetable harvest heaven. 

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The crust turned out perfect and flaky, and I challenge anyone to tell me you would know it was vegan.

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If you forced me to choose, I’d have to say my favorite layer was the mushrooms – cooking them down gives them soooo much flavor. 

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Even though this recipe seems somewhat complex and complicated, it’s really not.  And sometimes it’s worth it to spend a few more hours in the kitchen to get something really special at the end. 

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Because when all is said and done, there is no better feeling than eating something totally delicious and unique, and the great feeling that comes from thinking – I made that – with each and every bite.

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Thank you all again for keeping me in this competition well beyond my expectations.  You can vote for my entry here!  :)

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161 Comments so far
Leave a comment

Ashley     at 6:03 pm

Wowwww!! Love the layered idea. The sweet taters on top look amazing too. Awesome post, awesome recipe..you amaze me!! Great job, once again.

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Kate     at 6:04 pm

Oh my goodness, that looks divine!

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Nicole @ yuppie yogini     at 6:05 pm

Vegan cooking isn’t always that difficult, but sometimes finding exciting recipes is a challenge. Your veggie pie is very inspiring and will be a perfect addition to my holiday menu! Good luck!

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Laurie Tomlinson     at 6:06 pm

Emily! This looks delicious! I just made a ratatouille tart with cornmeal crust, so I know that savory pies are where it’s at! Cannot wait to try this :)

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Emily @ The Front Burner Blog Reply:

Wow that sounds really good too!

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Kelly     at 6:07 pm

I am not even kidding when I tell you that I’m studying at my university library and I just drooled on my shirt! Oh my goodness so embarrassed! But others would drool too!

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Emily @ The Front Burner Blog Reply:

Haha. :)

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JL goes Vegan     at 6:07 pm

You have outdone yourself, Emily! This is beautiful! I’m terrified of cooking but this tutorial makes me believe that even I could do it! Bravo!

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Melissa     at 6:08 pm

Just a suggestion: Have you ever tried rolling your pie crust between two sheets of plastic wrap? This makes life much easier on you and you don’t have to add tons of flour to your beautiful dough. To transfer when done rolling, just take off the top layer of plastic and place over your pan and then peel of the other layer of plastic wrap. Less mess, flakier crust!

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Emily @ The Front Burner Blog Reply:

I read a few different recipes that did that, but for some reason I opted to go the traditional route. Maybe I’ll try that next time!

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Tony Adams Reply:

I just made a crust, not using this recipe, using two sheets of parchment paper (because that is what the recipe suggested). My crust was too wet – which was my fault as I added too much water at the end.

But anyway, the parchment paper didn’t really help that much and I felt like I was wasting paper and I was hoping that there was another way. Thanks for posting about the rolling pin technique. It may be a venerable technique, but it was new to me. Next time I won’t be wasting any paper!

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christina cadden     at 6:11 pm

Love it!

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Nicole     at 6:12 pm

Wonderful! How creative!!! How beautiful! This looks delish. I must share with my bff who is vegan, she will love it! Good luck with the contest!

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Emily     at 6:15 pm

Looks so good!! I love all the different layers, some of my absolute favorite foods! Definitely will be voting for you, good luck!

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Chelsea @ Strawberry Sweat     at 6:17 pm

I am really impressed!! Your recipe looks so good and wholesome while being very creative! I’ll definitely have to try this one over the holidays.

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tina     at 6:25 pm

congrats on the win- i was waiting to see what you did for this round and it was worth the wait! seriously, this is BEAUTIFUL- the photos are amazing!

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Katie (Sweet Tater)     at 6:26 pm

you are amazing

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Nicole     at 6:27 pm

Mmm…delish! Other than the beets (which I still haven’t gotten the taste for), this looks fantastic. I may have to make this around the holidays. We usually have roasted veggies and I bring a sweet potato for myself, so why not just lump them both together?

BTW, are you still running in the Columbus marathon next weekend? My sister had to pull out since an illness thwarted her training plan, but I may still ride my bike downtown and cheer the runners on.

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Emily @ The Front Burner Blog Reply:

I will be there! Just running the half though. I’d love to meet you if you’re riding around. :)

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Judy     at 6:30 pm

Nicely done! Hee hee, I bet you could fool a couple of kids into thinking it is a dessert at first. That’s one way to get veggies in:)

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kelly     at 6:33 pm

Looks amazing!!

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Liz @ LBBakes     at 6:33 pm

This is great – can’t wait to see you move on to the next round. ;)

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Lisa (bakebikeblog)     at 6:35 pm

This looks so freakin’ awesome :) You are so very talented!!!!

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Anne P     at 6:38 pm

Great seeing you this morning and great post! I’m still impressed you stuck through it after 2 failed attempts! :)

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Gabriela @ Fro-Yo Lover     at 6:42 pm

Holy MOLY!
That pie looks AMAZING!
And… it’s vegan!
You’re a genius, really :)

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amanda @ fake ginger     at 6:42 pm

Great post! The pie looks delicious. Beets have always scared me but now they seem a little more approachable. :)

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Thetreadmilldiaries     at 6:45 pm

I have the same fear pf baking and pies. I can do cooking no problem even when winging it. But pie making is way more precise.

This step by step did make it seem less overwhelming. Mission accomplished on your end – Ty!

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Emily @ The Front Burner Blog Reply:

Glad to hear it – thanks!

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Dorry     at 6:49 pm

I am in awe of this creative, genius dish. You are soooooo meant to be a chef. It must feel amazing to do what you were so clearly born to do. :) And the fact that you really gave yourself a challenge speaks so highly of you and your place in this contest. I’m “rooting” for you – haha. I couldn’t resist the dumb pun. I want to make this for my family for Thanksgiving!

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Laurab @ foodsnobstl     at 6:52 pm

Wow. You are so creative and inspiring. I can’t wait to try this!!

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Cynthia (It All Changes)     at 6:56 pm

This is such a unique idea. And I have the ingredients! Perfection!

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Alayna @ Thyme Bombe     at 7:05 pm

This is such a gorgeous pie. The colors are so intense, I bet it tastes just as intense as it looks!

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Liz     at 7:05 pm

It looks awesome. Can’t believe you made the crust 3 times. My husband is the pie crust maker in our house.

My only question is, was it dry? I kept waiting for you to add some type of liquid or sauce to it.

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Emily @ The Front Burner Blog Reply:

Hmmmm I didnt really think it needed a sauce, but if I WAS going to make one – perhaps something with cranberry? Yum.

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Eva     at 7:17 pm

yum! i am so going to try this crust soon! and i love the additions of the mushrooms and mashed sweet potatoes — gorgeous as always, Emily!

<3

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Krystina     at 7:21 pm

Oh my GOD! That’s everything fall should be.

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Rachel     at 7:29 pm

You really took the challenge to a whole new level! What a creative dish! I love that you challenged yourself to do something that scares you and made it more approachable for those of us who are also afraid of pie!
It’s true, eating something you made yourself, start to finish, from the bottom up, is the best.

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Estela @ Weekly Bite     at 7:32 pm

Looks delicious! I love that you used beets! Its my “scary” veggie. ;)

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akvaughn     at 7:38 pm

You make it look so easy. I would never have thought of those combinations of veggies. Can’t wait to try it.

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Gretchen     at 7:41 pm

Wow, Emily! I LOVED your 3rd entry for the Project Foodblog Contest. My jaw dropped when I saw the photo of the table setting with the pumpkin bowls! But this recipe takes it to a whole new level. You are so creative and I love your unique recipes! Reading your blog makes me want to get out of my comfort zone and try some of these amazing recipes in my own kitchen. Thank you for being such an inspiration. I look forward to reading your blog everyday!

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Emily @ The Front Burner Blog Reply:

That is awesome – thank you!

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Sarah Soon-To-Be     at 7:45 pm

My stomach is rumbling, I’m drooling on myself, and I suddenly have the strong urge to go buy a cute apron.

Fantastic post! Thank you :)

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Christy     at 7:55 pm

That looks FABULOUS!! I’ll vote for you!

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Sarah @ EatRunGarden     at 7:56 pm

This looks so good. I wish I had a husband who would eat root vegetables so I could give this a try. Congrats on winning Reader’s Choice and I hope you win the next round. I know I will be voting for you.

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Emily @ The Front Burner Blog Reply:

Perhaps you can trick him before you cut into it? :)

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Callie     at 8:06 pm

I’ve said it before, and I will say it again. YOU ARE AMAZING. Seriously. This is a work of art!

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Lauren     at 8:12 pm

Okay first, I have to say that I absolutely LOVE that picture of you at the market pushing your cart. Best picture ever! :)
And second, this recipe sounds amazing and looks even better. I am so happy you chose this to recap step by step. This is sure to get you into round 5! :) Good luck!

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Carolyn C     at 8:16 pm

wow! you are such an inspriration. can’t wait to attempt this one:) thanks for sharing!

ps: your jeggings look cute at the market!

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Emily @ The Front Burner Blog Reply:

Haha thanks!

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Lisa     at 8:23 pm

That looks amazing–it’s now on my list of things to make!

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Caroline     at 8:28 pm

Emily, this looks amazing! They layering concept takes it to a whole new level!!! I’m definitely going to have to save this recipe to try myself this winter. Absolutely brilliant.

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Maryea (Happy Healthy Mama)     at 8:31 pm

Oh. My. Goodness. You are truly a talent. I am in awe! Ahhhh when will I have time to try this?!

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Anne     at 8:34 pm

That looks AH-mazing! I’m SO going to try that this weekend!!

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sarah     at 8:58 pm

oooohh, I think I might make this for an upcoming brunch for some visiting college roomies.

question: can you see any reason why I couldn’t roast the roastees, and steam/smush the sweet potato, ahead of time? (because I have a long run planned that morning). I don’t think I’d want to assemble the WHOLE thing the day before, right?

and if a girl doesn’t have a stand mixer, how do you feel about a food processor?

=)
cuz sarah

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Emily @ The Front Burner Blog Reply:

I think you could do all of it ahead of time. It will all reheat in the oven! I have never made mashed potatoes in a food processor, but if you can do it – go for it! :) You can also mash them by hand.

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Elizabeth     at 9:06 pm

I’ve honestly never heard of a veggie pie like that, but it sounds so good. Even though I think that this recipe looks way too hard for me, I still love reading your blog for new and creative ideas. I will definitely be voting for you!

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Emily @ The Front Burner Blog Reply:

It’s not too hard – if I can do it, you can do it. Glad you enjoy the blog. :)

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claire     at 9:49 pm

This looks sooooo good. you are so inspiring lady!

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Katie     at 9:57 pm

This dish contains so many “favorites” for me, I want to try immediately!!

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Charlie     at 10:00 pm

I love the idea of topping the pie with mashed sweet potato!
PS – I’m scared of pie too.

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Jen     at 10:14 pm

Wow, that looks incredible (and delicious)!
You are so creative… kudos for winning the “Readers’ Choice Award” & best of luck to you in this round!

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Emily @ The Front Burner Blog Reply:

Thank you so much!

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Marty     at 10:36 pm

Emily, another awesome entry. Looks wonderful. I might have come up with the idea for the root vegetable pie but not with the mushroom and sweet potato layers. Awesome. Do not fear the pie crust. You can even make it with the flat beater in your mixer. Put the flour, salt and chilled butter into the mixer and mix gently until grainy. Add the cold water 1T at a time until just combined, then proceed as you did. Just a little quicker and easier.

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Emily @ The Front Burner Blog Reply:

I thought about using the stand mixer, but figured I’d go for it by hand like we did in culinary school. :)

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Mimi     at 11:56 pm

Holy Moly, that looks delicious. I love your ingenuity in creating these recipes and adapting them for the commoners. (ahem, me)

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Mama Pea     at 1:02 am

I have to make this. Insanely delicious looking.

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Lindsay     at 1:39 am

Congrats Emily! Great photos. Great tutorial!

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Maya     at 7:10 am

What a beautiful pie! For someone who is intimidated by pie crust, you make a beautiful one.

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Kristin (Cook, Bake, Nibble)     at 8:11 am

Congrats on getting reader’s choice! Your party really was wonderful :)

This pie looks amazing!!

xo
Kris

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chelsey @ clean eating chelsey     at 8:45 am

oh my goodness – I <3 that!!!! Okay, so the next time I have more than 1 hour in the kitchen to whip something up, I'm trying this!!

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Mina     at 9:36 am

This looks SO delicious! Is there anything that I can substitute for the mushrooms? I’m a vegan who hates mushrooms. That makes it really hard to eat out as it seems most vegetarian/vegan options are loaded with them.

And congrats on getting reader’s coice!!!!

Mina

[Reply]

Emily @ The Front Burner Blog Reply:

Hmmmmm. Maybe chickpeas, or another type of bean that you prefer?

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Andrea (@ Puppy Dog Tales)     at 9:38 am

Amazing. So many good things in this post. From your adorable skinny jeans to your mashed sweet potatoes. Love it!

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Sarah K. @ The Pajama Chef     at 9:44 am

This looks so beautiful & tasty! Great job!

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Stacey     at 10:40 am

Yay for getting through Round 3! When you first said ‘pie’ I thought you might be making a fruit pie, but a veggie one?! Now that’s my kinda pie ;) Very very impressive. Dough intimidates me too, I still haven’t been able to master it, but all in due time. Great job on your pie Emily, I know you worked hard on it!

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Beth @ DiningAndDishing     at 11:09 am

That is absolutely the most beautiful pie, ever :).

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stephanie     at 11:29 am

Your pie is GORGEOUS! What roasted veggie did you use besides the beets and carrots? I didn’t know you could leave the skin of beets on!

I have a vegan pie crust that uses oil instead of butter. So delicious and flaky!

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Emily @ The Front Burner Blog Reply:

I used beets, carrots, turnips, and red potatoes. I read a few pie crust recipes that used oil, but for some reason it made me nervous. I might try that next time.

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stephanie Reply:

I find pie crusts made with oil to be really forgiving… easy to patch back together if you tear it while turning it into the pie pan.

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cathy b. @ bright bakes     at 11:40 am

beautiful pies emily! And yes, making many pies will definitely take away the fear! :) I made 30 pies for a local business the other weekend for their autumn open house…think i could make ‘em in my sleep now! :)
Love,
Cathy B. @ brightbakes

[Reply]

Emily @ The Front Burner Blog Reply:

THIRTY pies? I would die!

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Amanda (tomboy that wears makeup)     at 11:53 am

Looks awesome Emily, you have my vote!

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Claire (Low Impact Fashionista)     at 12:00 pm

Thank you so much for the tutorial on pie crusts! I’ve always made decent crusts…but I want to make GREAT ones!

This is the perfect recipe for thanksgiving…thank you so much :)

[Reply]

Emily @ The Front Burner Blog Reply:

You are so welcome. :)

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Marci     at 12:03 pm

That looks so pretty! A great Fall dish. I love how you don’t cook with alcohol. I don’t like to either, especially for cakes! Dislike alcohol soaked cakes.

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Steph     at 12:23 pm

This looks incredible! I love the colors! I’ve finally come to accept that its fall, and when I saw this recipe I was like I have to make this asap. Of course, today, its like a summer day, and all I can think about it making this pie!

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Kelly     at 1:06 pm

Wow…that looks so amazing. I am SO tempted to make it! Thanks for sharing it!

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Matt     at 1:10 pm

OMG that looks amazing! You got my vote ;)

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Elizabeth     at 2:16 pm

This will be on my Thanksgiving table — and it will be the star, I’m sure. I can’t wait to make it. Maybe I’ll make one sooner, as a trial run. :)
Do you have any tips on how some of the steps could be made ahead (like the day before)?

[Reply]

Emily @ The Front Burner Blog Reply:

Oh how cool! I think you could probably make ALL the fillings the day before. The roasted veggies might get a little soggy though. But definitely the potatoes and mushrooms, and you could make the dough and refrigerate it overnight.

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Jenn from Much to My Delight     at 2:36 pm

I just discovered your blog through foodbuzz and I’m so glad I did! Gorgeous, healthful recipes and fitness advice. I SO need this in my life. This dish looks unbelievable. I must say, the first thing I noticed about you was your amazing, glowing skin. Has it changed since going vegetarian?

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Emily @ The Front Burner Blog Reply:

Welcome to the blog! So glad you found it. :) I have been lucky enough to always have pretty nice skin, but I think being vegetarian has probably helped.

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Summer     at 2:47 pm

This looks uh-maze-ing! can’t wait to try it!

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Carin     at 3:15 pm

Your pie looks amazing! And what a great idea that’ll be for Thanksgiving. Just curious — why don’t you cook with alcohol?

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Emily @ The Front Burner Blog Reply:

We don’t drink alcohol, so I just never have any on hand here at the house. Needed to improvise!

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Therese     at 3:49 pm

Oh my gosh! Yet another recipe I’ll be testing for you this week! :D Soooo yummy!

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Carly     at 4:42 pm

I love your kitchen creations. I would never have thought of putting root veggies in a pie. Let alone with mushrooms. I wish I could have you as a family member…I’d play sick all the time.

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sippitysup     at 6:31 pm

So very well done and so many comments. You have a lot of fans (deservedly) GREG

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Emily @ The Front Burner Blog Reply:

Thanks Greg! :)

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Teri [a foodie stays fit]     at 7:37 pm

Pie scares me too but I might be willing to brave it to taste this!

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Amanda @ BakingWithoutABox     at 8:13 pm

Congrats on Readers Choice! Love that all the votes actually make a difference. Because your submission was really good.
Just as this one is. Love all the photos. And the easy-to-follow recipes. And such classy wardrobe while you shop! Best of luck!

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Emily @ The Front Burner Blog Reply:

Thank you so much! :)

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Therese @ artistta     at 10:01 pm

Very cool post and what an interesting dish. I would be very curious to taste it. I think it will have to be a recipe I try soon.

You have my vote.

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Monica     at 11:35 pm

What a great looking pie! And your recipe turned out so beautiful, my recipes tend to look like a five year old was baking along side of me. ;)

Lucky for me the husband likes to mix and mash everything on his plate together as it is.

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Emily @ The Front Burner Blog Reply:

Trust me, it looked like there was a 5 year old in there for a while. :)

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Amber K     at 11:50 pm

That looks amazing!

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jeff     at 8:22 am

Okay – I forgive you for not calling. You have obviously been busy (and baking, no less – Chef Gresham would be proud)!

Truly inspirational recipe. I may have to borrow it for the restaurant – giving you full credit, of course…

Keep on posting and I’ll keep on voting.

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Emily @ The Front Burner Blog Reply:

Haha thanks for understanding! You called me right in the middle of pie dough number two. It was ugly!

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Renee     at 11:58 am

Looks great…voted for you!

Question? I’ve always taken the skin off my beets. It’s not “tough” leaving them on? I’m imagining little bits of chewy texture in each bite of roasted veggies…if you know what I mean?

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Emily @ The Front Burner Blog Reply:

I don’t mind the skins at all – I don’t even notice them! Plus, it’s extra fiber. :) Thanks for the vote!

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Heather     at 12:36 pm

That rolling pin-dough trick looks very handy. I have the WORST time with pie dough tearing on me during transport–but I haven’t tried that method yet.

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Critique of Food Blog | Jordynalgreen's Blog     at 1:25 pm

[...] found this Harvest Root Vegetable Pie blog through a friend. I really enjoyed reading through it, and I especially liked the pictures. [...]

natalie (the sweets life)     at 2:01 pm

emily this is absolutely fantastic-wow! Just voted–you deserve it!

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Whit@AmuseBouche     at 3:52 pm

gorgeous gorgeous! i would make that in a heartbeat!

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Courtney     at 6:25 pm

This looks AMAZING – I can’t wait to try it! :-)

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Rosemary     at 8:34 pm

WOW!!What an amazing recipe and beautifully done. I see a winner for #4! Can we vote more than 1 time?:)

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Emily @ The Front Burner Blog Reply:

Haha I wish! Thanks so much :)

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Jean@RoastedRootsandPumpkinSpice     at 8:51 pm

I’m not usually a fan of savory pies but this looks wonderful! I really want to try it out.

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JL goes Vegan     at 5:55 am

Emily, I tried out a “lazy” version of this! (no pie crust, just a tortilla crust, and no sweet potatoes so I used a can of sweet potatoes and simmered ‘em up savory) It was soooooo good!

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Emily @ The Front Burner Blog Reply:

Haha that sounds great! I’m so glad you liked it.

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Hearty Vegetarian Fare « This is my Hungry Face     at 9:42 am

[...] + white beans). I was thinking about what to serve them with when I saw Emily’s recipe for Harvest Root Vegetable Pie on Sunday; I knew that it would be the perfect way for me to test out the new mashed potato [...]

Katie from Run Little Legs!     at 9:53 am

Just voted for you! I’ve got my eye on this recipe… definitely want to try it sometime next week!

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Leah     at 12:29 pm

Vegan Shephard’s Pie! Love it!

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Oui, Chef     at 7:52 pm

What a great idea, and a terrific looking tutorial. You get another vote from me! – S

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Nikka     at 8:33 pm

That is one b-e-a-utiful pie!!!
I would love to make this for family on the holidays…question for you?
We celebrate at my Aunt’s house who lives about 2 hours away & whose kitchen will be occupied; can I prepare the pie/cook layers the night before and then bake it all together at her house the day of (considering travel-time)? I never know what can sit and what can’t. Thanks for any feedback!!!

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Allison     at 11:57 pm

What a creative pie recipe! Looks delicious!

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Heather (Where's the Beach)     at 11:23 am

Wow – it looks absolutely fantastic!

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Julie @ Willow Bird Baking     at 5:50 pm

What a great recipe, and I love that you tackled something challenging for you! You have a vote from me!

My own post is a romp through croissant making that’s filled with humor, exhaustion, and a little bit of popstar glamor. Come see if you’d like :)

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Daily Spud     at 6:27 pm

Somehow I never thought that the vegetable peels *would* hurt me – how could they in a glorious pie like that? :)

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ediblecville     at 8:29 pm

Okay, so sue me. I voted for you because of your gorgeous photography, but more than that? You ADORABLE apron :) I. Must. Have. It. :) :)

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Five Friday Favorites, Week 2 « This is my Hungry Face     at 2:52 pm

[...] know I’ve talked about this combination a lot this week, but this duo was seriously one of the most delicious things I’ve eaten in a long time. I’m [...]

Kathy     at 1:27 am

It rained today in San Diego, so instead of working on landscaping I went shopping for root vegetables and spent the afternoon making this pie. Mine wasn’t as pretty, but it was delicious and such a treat. My husband and daughter raved about it and my daughter–a teenager not usually given to praising root vegetables–commented that eating it made her feel good. Thanks for making it within reach. A beautiful recipe!

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Emily @ The Front Burner Blog Reply:

OMG, love that you made the pie. So glad it was a hit!

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Caroline Johnson     at 11:32 am

Emily – your Harvest Root Vegetable pie went international this weekend! Having been forwarded the recipe by a friend at work, I shared with my sister in England and over the weekend all three of us made, and ate, the pie! It was delicious and I love your directions. Your compelling instruction for the pastry was especially needed and it turned out beautifully. Keep it up – see you Old Town perhaps

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Emily @ The Front Burner Blog Reply:

Omg – that is awesome!! So fun to hear – thanks for stopped back to tell me. :)

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stephanie a.     at 4:37 pm

I’m making this tonight…I can’t wait!

(I cheated and bought a pie crust…pie scares me, too!)

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roclafamilia     at 9:47 am

Helpful blog, bookmarked the website with hopes to read more!

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Lindsay     at 7:05 pm

I just have to tell you that I doubled this (but used my mom’s pie crust recipe, wwp flour is not around here) and gave it out to two families who needed some dinner love, and ate it with one family…holy cow this was fantastic, praise from adults and toddlers alike! Thanks so much for dreaming up and sharing!

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Leslie     at 11:30 am

Wow, this looks delicious. I’m very afraid of making my own pie crusts. I’ve tried several times and failed miserably but will definitely give it 1 (or 2) more attemps so I can enjoy this recipe. Do you think this could be made ahead and reheated in the oven the next day? I’d like to make this for Thanksgiving this year. Thanks!

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Emily @ The Front Burner Blog Reply:

I would make all the components the day before, and then assemble and bake it that day. I’m afraid if you assembled it the night before the crust might get soggy!

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Need to Make: October 2010 | Tiny Green Kitchen     at 2:27 pm

[...] turmeric, caramelized onions, and tomatoes The Front Burner: Farmer’s Market Fall Feast + Harvest Root Vegetable Pie Hot for Food: Vegan Samosas with Mango Chutney The Good Mood Food Blog: Zingy Quick and Tasty [...]

Leah     at 5:21 pm

whew. vegetable pie is in the oven… can’t wait to chow down. : ) thanks for the inspiring recipe!

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Emily @ The Front Burner Blog Reply:

YUM – hope it turned out!

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End of October Highlights « Cashews and Hummus     at 5:12 pm

[...] Oh, you bet your bottom dollar that I made Emily’s Harvest Root Vegetable Pie. [...]

peace, kale, and yoga     at 8:19 pm

[...] dough (I used this pie crust recipe subbing whole wheat pastry flour, olive oil, and rice milk; Emily’s also looks good, and if you’re not vegan the Smitten Kitchen dough is [...]

Marian     at 4:03 pm

Emily, I am making this for thanksgiving with my family – my sister is vegan and i am pescatarian, so this is a GREAT centerpiece for our table on thursday! you did such a beautiful job with this post – i cant wait to see how it turns out! sister is GF as well, so I am going to try to sub brown rice flour instead of WW pastry flour. fingers crossed!

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Marian Reply:

I made this yesterday and it was a huge hit. my parents even said they liked it much more than turkey! thank you for sharing this beautiful, beautiful creation. it is the most delicious thing i have made in a very long time, and totally worth the effort. yay!!!

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Shelly     at 2:37 pm

I made this for my Thanksgiving dinner. I am the only non-turkey eating member of the family, so I usually have to bring my own food. I decided to make the wonderful pie :) I loved all the color.

Everyone loved this and now they say it’s now part of the big family dinners :) Thanks for posting this!

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Emily @ The Front Burner Blog Reply:

Thank you so much for stopping back and letting me know! I’m so glad to hear it was a success. :)

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Kate Actually Cooks! | What Kate is Cooking     at 9:57 pm

[...] had been eyeing Emily’s Harvest Root Vegetable Pie for a long time. I actually planned on making a pie crust from scratch, which I had never done [...]

Boohoo     at 7:25 am

Thanks for the recipe. I made it today with a few variations:
- pre-made shortcrust (happened to have some I wanted to use up);
- carrots, beets, swede and zucchini in the veg layer. Added some marjoram and oregano to the roasting pan;
- half sweet potato and half plain potato (red rascal) for the top layer of mash;
- pepitas (pumpkin seeds) instead of slivered almonds on top.
Result was fantastic. Really enjoyed making this. Not as much work as it looks as the mushroom layer and the mash can be prepared while the roasting goes on. And frankly the degree of difficulty for the layers is not that great. The crust’s another thing entirely :-)
I can’t speak highly enough of the recipe, probably the most positive and enjoyable experience I’ve had in 10 years of trying ‘recipes found on the internet’. Well done.

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Jess @ Fit Chick in the City     at 6:16 pm

I just came across this recipe and it looks freakin amazing! I have added the ingredients to my shopping list and will attempt to make it this week. I ‘m keeping my fingers crossed that I’m able to re-create it. Thanks for sharing your recipe!

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rEfrigerator sizes dorms     at 2:11 am

Appliances as well as freezers have become inevitable devices below these kinds of circumstances…. Provides and read pro critiques upon Baumatic family fridge freezers, Electrolux, Haier, silver …

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4th of July saved by pie « learning to feed yourself     at 3:14 pm

[...] cut this vegan pie crust recipe from Daily Garnish in half and used all-purpose whole wheat flour instead of pastry flour. All-purpose turned out just [...]

Piebald     at 1:16 am

I’m really excited about this recipe. I’ve been thinking about it and looking forward to making it ASAP. A couple questions I could really use some expert advice on are:

Could this be made a double-crust pie and be just as good? and would you change the layers at all if it was a double crust pie? Is the pie crust recipe you provide enough for a double crust?

Secondly, id I wanted to add a layer of spinach/other leafy greens, could I just go ahead and do that without ruining the way it holds together? I’m afraid the spinach will release water and make the whole thing soggy. Esp since I’d be using frozen chef’s spinach.

I’d love any advice you have and thank you so much for posting the recipe.

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samantha laverde     at 9:51 pm

Wow it looks so good! It seems like alot of work but this summer i will try it as soon as my vegetable garden is ready. Thanks for this great recipe.

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For Vegetarians, on Thanksgiving: Root Vegetable Pie | Life By Dave     at 9:40 am

[...] Adapted from Daily Garnish [...]

Trad-Mod-Eclectic Friendsgiving | Chic Hits The Fan     at 9:56 am

[...] Prosciutto Pesto Chicken Roulade / / Spicy Chipotle Sweet Potato Soup / / Harvest Root Vegetable Pie / / Caramel Chocolate [...]

Glenda Landry     at 2:28 pm

This is delicious! Very good instructions that made it easier to make. I love this pie! The flavors all blend very well together. It is awesome! Thank you for sharing your recipe.

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Eat Your Vegetables: A Roundup! | Healthy Weight Loss Blogs     at 6:41 am

[...] Harvest Root Vegetable Pie [...]

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