Gluten-free Menu Swap: Casein and Soy-Free Almond Coconut Milk Spinach Pie Recipe

babyyum Today Sunday the 13th was Baby Yum’s 2 month birthday, so Happy Birthday to her. I can’t believe how big she has gotten. And… Here’s my menu for the week!

Sunday: Southern
Cornbread vegetarian stuffing
pressure cooker tarragon white bean soup
slow cooked greens

Monday: Italian (vegan)
Carol Fenster pizza with heirloom tomatoes and pine nut “cheese” marguerita topping

Tuesday: Thai
Green Vegetable Curry
Jasmine Rice

Friday: Vegan
Grilled Eggplant and Zucchini Gratin with cashew “ricotta” OR ratatouille
Quinoa mint salad

This week the gluten-free menu swap is hosted at La Cocina de Michelle, aka Cooking and Uncooking with quinoa as the theme. The menu headquarters are hosted by Cheryl at GF Goodness. Don’t forget to check out more menus at Org Junkie.

This week I thought I would share a truly unique recipe I came up with using So Delicious’ coconut drinking milk. I have been making a cheesy spinach pie for years and wanted to see what it would be like to make a “cheesy” pie with coconut milk and almond butter as the base. No, it really isn’t cheesy, but it did oddly enough evoke the original recipe. I think it was the garlic. Anyway, this probably isn’t a recipe that will suit die hard cheese-a-holics or those used to more typical American fare, but I rather enjoyed it. I hope that other vegans or those used to creative substitutions for dairy might as well. In any case, it was a fun experiment.

This isn’t the first time I tried making a dairy-free allergen friendly spinach pie. Check out this earlier attempt with a southern-style roux and nutritional yeast base.

Vegan Dairy free soy-free Coconut Milk Almond Butter Spinach Pie Recipe
Ingredients
1 large package fresh spinach (or 2 bunches)

1 tbsp. olive oil
1 tbsp. brown rice flour
garlic powder
toasted onion powder (optional, mine is from Penzeys)
1 cup or more original coconut milk (I used drinking coconut milk from So Delicious- NON VANILLA FLAVOR)
1/4 cup almond butter
salt to taste

1 gluten-free pie crust, baked for 10 minutes sprinkled with garlic and/or onion powder
(I used Bette Hagman’s vinegar pastry recipe substituting 1 cup of superfine brown rice flour for 1 cup of the featherlight mix- this pastry recipe is not vegan as written)

Directions
Preheat oven to 375.

Cook spinach in large pot with small amount of water, rinse in cold water and cut into bitesized pieces. Drain and reserve.

Heat olive oil to medium in a nonstick fry pan. Add your brown rice flour and let it toast, combining thoroughly with the oil. Add garlic powder to taste and onion powder. Add your coconut milk slowly, whisking into the roux. When roux has dissolved into the milk, let thicken. If you think you want more liquid for your sauce, add more coconut milk slowly. When sauce has thickened satisfactorily, taste. Adjust seasoning. Then mix in your almond butter into sauce. Add salt, taste, and adjust seasonings. Fold spinach into sauce.

Pour spinach and sauce into pie crust and bake for 20 minutes or until crust is done.

Notes
Interesting. I liked it better the second day, cold, when the garlic had permeated the flavor and it actually started to taste like cheesy spinach pie.

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10 Responses to “Gluten-free Menu Swap: Casein and Soy-Free Almond Coconut Milk Spinach Pie Recipe”

  1. Was trying to leave a comment via my phone, so hope this is not a repeat. Mum Yum, you are doing a wonderful job as Baby Yum looks plump and gorgeous ANd you are dressed, she is dressed, you are blogging and cooking! You are uber UBER. Well done (and also well done for the odd day when the picture may not be so perfect)

  2. THANK YOU SEA!!! I need all the gluten free SOY FREE vegan recipes I can get!! I will definitely add this spinach pie to my “to try” list this week!! ;-) thank you! Thank you! thank you!!

  3. OH– that is such a SUPER cute picture of you and baby yum too!!! She is growing so fast!!!!

  4. More creative ideas and a real cutie.

  5. Ooh, you’re drinking the new So Delicious coconut milk. What do you think of it? You’re the first person I’ve seen that’s tried it. I am in absolute love with their coconut milk ice creams.

    I can’t do soy, and was hoping that their coconut milk might be nice for an occassional change up to almond milk, especially for a higher fat content and smoother mouth feel.

    Is it really coconutty? How is it different from regular coconut milk?

    And thank you for giving me ideas for a quiche-like substitute.

    (no, I’ve never commented before, but read your blog regularly)

  6. I’m gluten intolerant and I LOVE the new So Delicious coconut milk beverages, so I can’t wait to try this recipe! Thank you!

  7. what a sweetie. Thanks for sharing the pictures of her!
    and what a yummy looking pie.

  8. So CUTE! Thank you for sharing the sweetness. I miss those baby days…

    And the recipe sounds like a keeper for my family. All our favorites! I am going to show this to my daughter and see if she will want to make it for her meal this weekend (she is 11 and quite the little cook). I am sure she will love it. It’ll go great with the roasted garden veggies she has planned. Thanks!

  9. Hi Susan, thanks for the kind words and encouragement!

    Hi Carrie, you are very welcome. Hope you enjoy! Thanks for the photo love. :)

    Hi Wendy, Thank you!

    Hi Maeve, Hmm, very good questions about the So Delicious milk. I also thought that coconut milk might be a good alternative to the almond milk that I’m currently using. So far I’ve had it on cereal, in my coffee, and in this recipe. (Regrettably, I used vanilla coconut milk for this recipe and don’t recommend the vanilla, haha, but it was all that I had.) I liked the coconut milk in cereal at first. However, it has a very distinctive flavor that has an impact on the flavor of the cereal, and I’m not sure I want to use it that way very often. It is also a bit heavy and rich for me- I’m a 1% milk girl all the way and don’t like thicker milks. In coffee, first I tried it steamed and wasn’t too happy with it. Somehow it seemed to clash with the coffee. It may also have gotten too hot in the steamer wand- I’m not sure. Then I tried it added to the coffee cold. It was better, but still had an assertive flat taste that I didn’t especially like. I went back to drinking americanos instead. And finally, I liked it reasonably well in this recipe. It is different than regular coconut milk in that it is a bit smoother and sweeter- and the texture is a lot more drinkable, if that makes sense. I have some coconut chocolate ice cream in my freezer and I like it quite a bit… I think it is better than their milk for enjoying plain, but that’s just my opinion. i’m really picky about fake milk, though. I prefer rice milk (which regrettably upsets my stomach, probably due to the barley enzymes that are used), and soy milk which is now off the menu due to kira’s sensitivity. Darn it. Hope this helps! Do try it and see what you think.

    Thanks VeganIvana, Hope you enjoy.

    Hi Cheryl! Thanks! you are quite welcome.

    Hi Angela, Aww, thanks. I’m enjoying my baby girl, for sure. Let me know how the recipe works for your family.

    All my best,
    Sea

  10. I love the picture. Thanks for sharing it with us. The spinach pie sounds great!

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