In addition to my background in spa development and management, I am also an accountant. My first post-college job gave me a mentor who trained me until I was forecasting budgets and managing large accounts. I had a walk-in safe in my office. My second job (and one of my favorite to this day) gave me the opportunity to learn alongside a CPA – invaluable experience there.
My love of numbers came as a complete surprise, as I did not enjoy those classes in school, and in college I naturally chose a major that requires little math.
In the practical world though, I do love numbers. Today is March 14, or 3.14.
This year, we celebrate 3.14 with a savory pie – a personal size pie filled with spicy potato and lentil. Comfort food, indeed.
This recipe makes another serving or two of lentils to enjoy after the pie – serve over a quinoa or salad greens.
My easy gluten free pie crust recipe makes enough for two (large) ramekins, with a small amount of dough left over – I re-rolled the scraps of dough and cut out Pi shapes, sprinkle with cinnamon sugar and bake for a few minutes…
Mmm, cinnamon sugar Pi.
spicy potato lentil pies
dairy, egg, soy and gluten free, vegan
makes 2 servings / ramekins
1 cup dry lentils, rinsed
3 1/2 cups vegetable broth
1 inch fresh ginger, peeled and minced fine
2 teaspoons cumin
2 teaspoons onion powder
1 tablespoon olive oil
2 Yukon gold potatoes
2 garlic cloves
1 large yellow onion
1 cup tomato sauce
1 teaspoon chili powder
pinch sea salt
1 recipe easy pie crust (vegan / gluten free)
In large pot, combine lentils and vegetable broth, bring to a boil. Add minced ginger, cumin, and onion powder, reduce heat to medium. Simmer for 45 minutes, stirring occasionally, until lentils absorb broth.
Meanwhile, scrub potatoes and chop into small cubes. Peel and dice onion, peel and mince garlic. In skillet over medium heat, saute onion and garlic in olive oil until softened. Add potatoes, pan fry until browned, 7-8 minutes. Stir in tomato sauce, chili powder, salt, cook on medium low heat for 20-25 minutes, until potatoes are completely cooked through and sauce has thickened.
Roll out dough for pie crust. Using ramekin, cut two circles for top crust. Using a knife, cut two larger circles and line ramekins. Fill each ramekin 2/3 with lentils, topping with potatoes and sauce. Place top pie crust (with cutout of Pi or some other shape, to vent) and bake at 350 for 35 minutes or until crust is golden brown.
What is your favorite pie? Do you like numbers?