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Vegetable Pie

For the dough:
250 g einkorn flour
¾ cup filtered water
¼ teaspoon baking soda
lemon juice
Himalayan salt
a pinch of sugar muscovado

For the filling:
¼ head cauliflower
150 g tofu
2 tablespoons buckwheat flour
3-4 tablespoons nutritional yeast
Black pepper
Himalayan salt

For decoration:
2 zucchini
2 eggplant
2 carrots

Mix flour, salt, sugar and fenugreek. Add water with a little lemon juice. Knead hard dough for pie. Allow to stand for about half an hour.
Boil cauliflower on steam.
Roll out the dough into a circle with thickness 3-4 mm in diameter for the form in which you will bake together with the height of the board. In a round silicone form or form with nonstickingcovering insert the rolled sheet and form the board. Put for about 10 minutes in the preheated oven to 180 degrees. Remove and let it cool.
Blend until a homogeneous mixture the cauliflower, tofu, buckwheat flour, nutritional yeast, black pepper, asafetida and salt.
Cut vegetables with a peeler or grater to fine long strips. Begin to wrap them to a not very tight spiral by alternating round of carrot, round of zucchini, round of eggplant. Until you get the shape of a big beautiful rosette with the diameter of the pan in which you bake the pie.
Then pour the filling into the pan with the dough. Carefully move the rosette of vegetables upon the stuffing and press so that it will enter between the layers of the rosette, but without extending over the edge of the vegetables.
Bake for about 30 minutes in a preheated oven to 180 degrees.

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