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,,,Also, the old Italian wheat berry ricotta pie that used to be a popular Easter treat in this area.

photo by Dee514
that looks so starchy, creamy, and delicious. I can see topping it with blackberry jam/puree. I don't have a no egg/dairy/oil recipe for that but if I find one, or anyone knows of one, let me know. I like the browned edges and I wonder if I could make it in a pie shell with parchment.
 
that looks so starchy, creamy, and delicious. I can see topping it with blackberry jam/puree. I don't have a no egg/dairy/oil recipe for that but if I find one, or anyone knows of one, let me know. I like the browned edges and I wonder if I could make it in a pie shell with parchment.
This doesn’t solve all of the issues but it might be a good place to start.


Practice, practice, practice! 🐷🐷🐷
 
I ended up with a 10 inch pie pan of it and a small casserole of it. We ate the casserole hot. It was cooked wheatberries, rice, (edit: honey) almond milk, some orange juice concentrate, orange rind, cardamom, cinnamon, nutmeg, and corn starch.
I cooked it up on the stove and wanted it thick enough so the wheat berries were suspended in the almond milk. Then put it in a pie pan with parchment. Baked at 350 deg F for 90 minutes.
Mr bliss wasn't sure about the texture with the wheatberries but once he had a few bites, love it. I love it. It's chewy and creamy and perfumed with the spices. This morning I topped half the pie with blackberry puree/jam.
wheatberryricepie-005.jpg
 
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