8th March 2016

Cheese pie

Food Editor and local vegan Ellie Gibbs whips up this healthy version of a pub food classic

2 large sweet potatoes
½ cup quinoa
3 tbsps hummus
1 tbps peanut butter

Optional: curly kale and chia seeds

‘The pie’
Roast the sweet potatoes in a hot oven for about 45 minutes.

‘The cheese’
Brown quinoa in a saucepan then pour over water in double the volume (1-2 cups). Cook until soft then mix in the hummus and peanut butter.

Assemble your ‘pie’ by placing a the split potato in a bowl atop a bed of curly kale or other nutritious green, fill the gaping hole with your ‘cheese’ mix.

Proudly present your pie to dinner guests. Careful! Don’t tell them it’s vegan, see if they can taste the difference themselves… I doubt it!

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