FVB is currently in a strike against eating real food. He chews it all up, then spits it out. He also enjoys squishing all the food up and rubbing it all over his tray and unto the floor. No clue what’s going on there. The dogs are thrilled with this new behavior! Kaeli has eaten more of the homemade teething biscuits than FVB has. This dinner was no different, but FVB did enjoy the cashew cream with a cracker. He may have even swallowed some! (The one thing he consistently eats is blueberries, the food most guaranteed to stain EVERYTHING. Perfect choice).
I’m getting a little bit braver in my cooking and attempting my own dishes without recipes. I like to research a bit first, reading recipes and coming up with a game plan. FVB takes a loooooong time to go down for his naps, so I have plenty of Pinterest time while he’s nursing to sleep. I had some cooked lentils to use up and was initially thinking lentil tacos… but then remembered the pie crust in the freezer and thought a taco pie might be more fun!
Basically I cooked onion, garlic, and spices on the stove top, then stirred in about 3 cups beans (lentils + red beans + black beans), and mashed them all up, pouring a little veggie stock in to help them come together. I layered that into the pre-baked pie crust with Daiya, salsa, and cashew cheese. Then I baked it for about 20-25 minutes. Topped with avocado and served alongside a salad…YUM!
Hubs isn’t that into avocado. I KNOW, right???? Who doesn’t like avocado??? Avocado is creamy, delicious, and makes everything better. I’m OK with him not loving it, because that means more for me. The photo below is of his plate WITHOUT AVOCADO. The travesty.
FVB is the most helpful little cooking assistant. During our cooking, he helped by pulling over my bowl of mixed beans and squishing as many as he could get his chubby little fingers on before I stopped him. I ended up giving him a few to play with to keep him busy. He put a few into his mouth, chewed them, spit them out, then ground them up into his cute Puma tracksuit. He also enjoyed sampling the cashew cheese on a cracker. He actually swallowed some!
I like this this recipe because it’s easy to make your own. You can adjust/change the seasonings to your liking, use different beans, or add more veggies (peppers would be great)! The easy recipe app won’t let me link to the cashew cheese recipe (without paying), so I linked it up above. What can I say, I’m frugal.
- 1 Marie Callendar's pie shell
- For the pie filling:
- 3 cups mixed beans (lentils, red beans, black beans)
- ½ onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon cumin (more or less to taste)
- 2 teaspoons taco seasoning (more or less to taste)
- Salt, to taste
- Olive oil
- Miscellaneous Pie Fillings:
- Vegan Cheese Shreds (I like Daiya)
- Cashew Cheese
- Begin by preheating your oven or toaster oven to 350 degrees. Once it is ready, pop in your pie crust and bake for about 10 minutes, watching it closely. You'll want it to turn a nice golden brown and puff up a bit. While it's baking, start making the filling.
- Heat a small swirl of olive oil over medium heat. Add chopped onion and garlic. Cook for a few minutes, until onion is softening, then add spices. Feel free to add more or less of the spices listed, or add whatever other spices you like! Add in your mixed beans, mashing them up as you go (I use a potato masher). At this point, add a bit of stock to keep the mixture moist and sticking together. Turn off heat and set aside.
- Layer the ingredients into the pie crust. I did: Daiya, beans, salsa, cashew cheese. I had enough room to do this twice. You can order your layers however you want!
- Put back into the oven and back at 350 for about 20 minutes or so. Check on it often and watch that the crust isn't turning black! Let cool a few minutes before cutting and serving.
Let me know if you try this out! I will definitely be making again.