Crusty Corn Bean Pie

Ingredients

• 1 c cornmeal
• 3/4 c almond flour
• 1/4 c regular flour or gluten-free flour
• 1/4 c olive oil
• 1-2 tsp chicken or veg broth concentrate
• 1/2 c soy milk (water as needed to make dough pliable)
• 1 T olive oil
• 1 onion, chopped
• 1 1/2 c chopped carrots
• 1 1/2 c diced celery
• 1 can kidney beans, drained
• 1 can pinto beans (or black beans), drained
• 12 stuffed olives
• 1 t each: cumin, oregano
• 1 t chili powder
• 1/4 c soy sauce
• I c shredded cheese of your choice
• Or, use cashew cream - see below
• Mix up ingredients for crust and press into the ten-inch iron skillet. Dough should be pliable and easy to push out to the sides and up.
• Pour this mixture into the crust. Dot with olives.
• Bake in preheated 375-degree oven for half an hour.
• Shred your favorite cheese or cheese substitute over the top for the last five minutes of baking.
• We also use cashew cream as a substitute for cheese.
• 1 c - 1 1/2 c raw cashews (or use half almonds)
• 1 c soy or nut milk (more as needed for spreadable texture)
• 2 t mustard
• 1 T vinegar
• 1 t maple syrup
• 1 T soy sauce
• 1/4 c nutritional yeast