I discovered sweet tooth peppers in the spectrum of local veggies for the first time this year. As their name would suggest, they are almost candy-like in flavour. They probably take their highest form when eaten raw, but the baked peppers paired nicely with the natural sweetness of a leek I bought from Greens Market this week (founded by two UBC grads!).
Although we started out listening to Howlin’ Wolf’s ‘64 performance in Germany, because my younger sister helped me crumble the tofu matrix for this pie, we made a deal that she could choose the half of the tunes that would serenade the veggies during their preparation. It took us until partway through a no-nonsense shimmy sesh to Shakira’s She Wolf before realizing the obvious lupine connection, and it seemed appropriate to dub the pie a with lycanthropic title.
I would suggest using this vegan flaky pie crust recipe, omitting the sugar, and wrapping the dough in a moist tea towel instead of plastic when chilling it.
Roll the dough thinly onto a flat, floured surface, and place into a greased pie plate. Use a fork to poke a few holes in the bottom of the pan and crimp the edges.
- 1 long leek, sliced into thick coins
- 1 onion, finely chopped
- 5 medium cloves of garlic, minced
- pinch of coarse sea salt
- freshly ground pepper
- 2 Tbsp olive oil
- 1 block tofu, medium firm
- 1/8 cup lemon juice
- 1/8 cup almond milk
- 1 handful of mixed fresh kitchen herbs, finely chopped (oregano, sage, rosemary, thyme and marjoram. Oregano is the most important in this dish.)
- 2 Tbsp turmeric powder
- 1-2 sweet tooth peppers, julienned
Preheat oven to 375°F. Heat olive oil in a frying pan, and saute the garlic and onions on medium heat for 3 minutes. Add the leeks, salt and pepper, and saute until leek edges barely start to soften. Remove from heat and set aside.
In a large bowl, crumble the tofu thoroughly with a potato masher. Mix in lemon juice, almond milk, herbs (set aside a ~1 Tbsp of herbs for the pie topping), and turmeric. Add the leek, onion and garlic mixture.
Add the tofu and allium mixture to the pie crust, and place the julienned sweet tooth peppers on top decoratively. Sprinkle remaining herbs over the pie, and bake 40-50 minutes on the top rack of the oven. Use the crust to gauge the doneness of the pie as a whole.
Serve with a side dish of chopped purple kale drizzled lightly with olive oil, a pinch of salt, and three minced garlic cloves. Bake the kale in a casserole dish until just wilted (~7 minutes at 375°F).