Instructions: Prepare the Dough: Line the bottom of a deep casserole dish with parchment paper or spray the dish liberally with non-stick cooking spray (i.e., avocado or olive oil), or grease the dish well. Set aside. In the bowl of your food processor combine lupin flour, salt and xanthan gum. Mix for a minute. Add the cold, cubed grass-fed butter. Turn on the motor and mix the dough. Keep mixing until the butter becomes pea-sized. If preparing the dough in a bowl and by hand, use a potato masher and your fingers to break down the butter into tiny pieces. With the motor running, gradually add the ice-cold water – 1 tablespoon at a time. Stop adding the water when the dough pulls together. Don’t overmix. With your hands, gather the dough into a ball. Cut the ball into 2 halves. One ball should ¼ bigger than the other ball. The bigger ball will be used for the bottom crust. Measure with your eyes. You need enough dough for the bottom to also sit on the side of the pie plate or casserole dish. The smaller ball will be made into lattice for the top. Set the bigger ball between 2 pieces of parchment paper (this makes the rolling process much easier). Using the rolling pin, turn the big ball into a large, flat disk. Repeat the process for the small ball. Wrap both disks in plastic wrap and refrigerate for about half an hour in order to make the dough less sticky. If the dough is too dry, you can always add water, a little at a time, wetting your hands. Prepare the Whipped Cauliflower: Cut the cauliflower into florets. In a pot, steam the florets in water until soft. When done, transfer the florets to a sieve lined with cheesecloth over a bowl. Fold the excess cheesecloth over the florets. Using the bottom of a coffee cup, press down on the cheesecloth to drain the water from the florets through the sieve into the bowl. Try to remove as much water as possible. Transfer the mashed cauliflower to a blender. Add the butter and xanthan gum. Purée until creamy. Set aside. One large head of cauliflower makes about 2.5 cups of whipped cauliflower. (You will have about half a cup of whipped cauliflower left over, give or take.) Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the onion, celery and garlic. Cook and stir until the onions turn golden – about 10 to 15 minutes. Stir in the spices. Stir until the onion and celery mixture is evenly coated with spices, about half a minute. Add the water. Simmer for a minute. Add the ground protein. Cook on low, stirring occasionally, until cooked – about 15 to 20 minutes. Let cool. Fold the whipped cauliflower into the protein mixture. Adjust the seasonings to taste. Cover the pan and set aside. Let cool. Preheat the oven to 350 degrees F (180 degrees C). Pull the big disk from the fridge, leaving the small one inside. Between 2 sheets of parchment paper, roll the disk into a circle, large enough to fit the casserole dish up the sides. (If you don’t have enough dough, just pull some from the smaller ball.) Roll the dough over the rolling pin to hold it in place and then transfer the dough to the casserole dish. Don’t worry if the dough splits or falls into a couple of pieces. Use wet fingers to patch the dough together wherever you need to and smooth out the cracks with the water. Set aside. Repeat the rolling process for the second disk of dough. Cut the dough into ½-inch ribbons to create lattice pieces. Add olive oil to the inside of the bottom pie crust. Pour the filling into the pie crust on top of the oil. Poke holes in the bottom with a fork or toothpick. Cover the filling with the lattice pieces, pinching them to the bottom crust. Clean up the edges of the casserole dish. Mix 1 egg yolk with ½ teaspoon of water. Brush the top of the pie crust with the egg mixture. The egg wash covers up the mistakes and patchwork. The egg wash also makes the pie golden. Bake for 45 to 50 minutes, until the pie crust is cooked and golden and the filling is heated through. Allow the tourtière to cool for half an hour before slicing and serving. Serve with sugar-free cranberry sauce. (Place fresh cranberries in a pot and cover them with water. Add ¼ cup of stevia. Stir. Simmer the mixture on low until the cranberries become soft and collapse, making a chunky sauce. Taste. If the sauce is not sweet enough, add more stevia to desired taste. Continue to heat until the extra stevia is melted. Transfer the sauce to a bowl. Let cool slightly before covering and transferring to the refrigerator until needed.) The pie tastes even better the next day, when the flavours melt together. Wine suggestion: The wine you choose for your tourtière will depend on the filling. Beef tourtière has higher saturated fat and so requires a red wine with substance. Think Cabernet Sauvignon or Cabernet Franc. Game meats are red meats, but lower in saturated fat. Choose a light fruity red wine to match, such as Pinot Noir. If you’re using pork for the filling, choose a white wine with a hint of sweetness. Pork is a sweeter meat and the pumpkin pie spice works well with sweetness. An off-dry Riesling or off-dry Gewurztraminer will work nicely. Food & Drink CSANews | WINTER 2023 | 47
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