Vidalia Onion & Goat Cheese Pie (dairy, egg, soy, tomato/tomatillo free)

• 2-3 large Vidalia or white onions, thinly sliced

• 1/2 cup olive oil + more for the saute pan

• 1 sleeve Saltine crackers, or 2 cups all-purpose flour (regular or gluten free mix) whisked with 1 teaspoon salt.

• 1/2 cup chickpea or gram flour (also called besan)

• 3 cups oat milk

• 3 tablespoons nutritional yeast

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon baking powder

• 1/4 teaspoon garlic powder

• 3 oz crumbled goat cheese

Preheat the oven to 350°F. Cover the bottom of a 12" saute pan (preferably cast iron) with a thin layer of oil, and bring to temperature over medium-low heat while you slice your onions. Add the onions to the saute pan with a dash of salt, spread the onions evenly across the pan, and allow the onions to caramelize to a dark brown color while stirring them occasionally, which can take up to an hour.

Crush the sleeve of Saltine crackers, and add 1/2 cup olive oil. Mix well to distribute the oil through the cracker crumbs, and form a crust. If you will be baking the pie in the cast iron you're caramelizing the onion in, set this aside. If you'll be baking the pie in a pie pan, line the bottom of the pie pan with an even layer of the crumb crust, then set it aside.

Whisk together the oat milk, chickpea flour, baking powder, ground pepper, salt, garlic powder, and nutritional yeast to form a thin batter. Set aside.

If you're using your cast iron to bake the pie, remove the caramelized onions from the pan, remove the pan from the heat (the pan will still be very hot), and carefully line the bottom of the cast iron with the crumb crust. Lay the caramelized onions evenly over the crust layer, then carefully pour the chickpea flour batter over the onions. Evenly spread your goat cheese crumbles over the pie, and place your pie in the oven at 350°F for 40-45 minutes, or until the chickpea flour batter is cooked through and set. Remove from the oven, and slice to serve.

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