Pumpkin & Black Rice Galette

Gluten free & Dairy free - Serves 2

This is a hearty and filling recipe that is both vegan and Coeliac friendly and makes for a nutritionally well-rounded meal. Whilst you do need to make sure you have a bit of time to prepare it, the effort is definitely worth your while both in terms of taste and nutrition!

Packed full of protein and fibre, it will help satisfy your hunger, balance your blood sugar, regulate bowel movements and feed the good bacteria in your gut. It is also rich in antioxidants which will help protect your cells against the vast amounts of oxidative stress your body is exposed to every day.

The ingredients in this recipe contain an abundance of vitamins and minerals especially iron (another reason it’s a great dish for vegans and vegetarians), zinc, magnesium, vitamin C and B vitamins. And as you might expect from its wonderful deep orange hue, pumpkins are full of beta-carotene, the vitamin A precursor that helps protect us against cancer, heart conditions and respiratory disease. 

Ingredients

For the filling: 

  • 1 cup black rice 
  • 1 cup brown lentils  
  • 2 cups diced pumpkin 
  • 1 cup kale, chopped  
  • ¼ cup sunflower and pumpkin seeds, roasted 
  • ¼ cup kalamata olives, sliced in half  
  • ½ red onion, sliced thinly 

For the almond fetta: 

  • 1 ½ cup almonds  
  • 2 tbsp lemon juice 
  • 2 tbsp coconut yoghurt 
  • Pinch of salt  

For the dressing: 

  • ¼ cup lemon juice 
  • ¼ cup olive oil 
  • 2 cloves garlic 
  • ½ tsp Dijon mustard 

For the pastry: 

  • 2 cups brown rice flour 
  • ¼ tsp salt 
  • 8 tbsp cold unsalted vegan butter (about 115 grams) 
  • ¼ cup coconut yoghurt  
  • 2 tsp lemon juice 
  • ¼ cup ice cold water 

Method

To make dough: 

Place the flour and salt in a large bowl. Sprinkle bits of butter in and mix it with your hands or a blender until the mixture becomes like crumble topping. Add the coconut yoghurt, lemon juice and water and mix until large crumbs form. Add more flour if needed. Make mixture into a ball with your hands, wrap with plastic and refrigerate for 1 hour. 

To make filling: 

Dice pumpkin into small 1cm cubes, drizzle with oil and roast in oven until pumpkin can be speared with a knife. Meanwhile, boil rice in hot water until soft and tender and do the same for the lentils. Add all salad ingredients to a bowl. In a separate small bowl, add the olive oil, lemon juice, garlic and mustard and mix well. Pour over salad.  

To make almond feta: 

Soak almonds in hot water for about 15 minutes and then the skins should be soft and easy to pull off. Place almonds, 2 tbsp lemon juice, 2 tbsp coconut yoghurt and a pinch of salt (to taste) in a blender and blend on high until mixture has a slightly sticky, feta-like consistency.  

Assemble and bake galette: 

Heat oven to 200 degrees. On a floured bench, roll the dough out into circles of approximately 15cm diameter. It doesn’t need to be perfectly shaped. Transfer to baking paper. Place the salad mix into the centre of the dough, leaving a 3cm border. Fold the border over the filling, pleating the edge to make the edge fit. Brush crust with coconut oil to help it golden in colour. Bake in oven for approximately 30-40 minutes or until pastry is firm and slightly golden. Remove from the oven, let stand for 5 minutes and then slide onto a serving plate and serve warm.  

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