Vegetable Pie

CRUST:
1 cup brown rice flour
2 tablespoons unrefined sesame oil, OR
Other vegetable oil
2 tablespoons sesame tahini
1/4 cup water
1/4 cup hulled sesame seeds

FILLING:
3 tablespoons unrefined sesame oil or other vegetable oil
1/2 onion, minced
2 garlic cloves, minced
2 cups chopped turnips or potatoes
2 cups chopped carrots
1 cup finely chopped broccoli stems
1/4 cup sesame tahini or peanut butter
2 teaspoon cider vinegar
1 teaspoon syrup or honey
1/4 teaspoon sea salt (optional)
1 tablespoon tamari soy sauce
1/2 teaspoon ginger

MIX:
3 tablespoons arrowroot powder
1/2 cup cold water

Directions:
CRUST:
Mix all ingredients together until evenly blended. Pat into deep 10-inch pie plate. Bake at 400-degrees for 15 minutes.

FILLING:
Preheat large skillet on medium heat. Add oil, onion and garlic and saue 1 minute. Add chopped vegetables; saute until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir.

Mix arrowroot or cornstarch in cold water. Stir into 1-1/2 cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with 1/2 cup chopped nuts. Bake at 375-degrees for 45 minutes or until set.

Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc.