Pie doesn't always have to mean dessert. In fact, since my sweet tooth has pretty much disappeared, the last thing I want around the house is a fattening and sweet dessert.
I have fond memories of my mother's chicken pies when I was a child so I thought a vegetable version might be just the thing for a cold winter's day.
|Jim's Vegetable Pie with a salad|
Jim had made a pumpkin pie last Thanksgiving, but he had only needed one of the two pie crusts in the package, so I asked him to make something with the second one. This is the delicious creation he came up with, very loosely adapted from Dreena Burton's Broccoli-Mushroom-Walnut Phyllo Pie (in the book Vive le Vegan!):
1 organic whole grain pie crust, frozen
2- 2 1/2 C of broccoli florets, chopped
2 cloves garlic, chopped
1 C sweet onion, diced
2-2 1/2 C white or cremini mushrooms, chopped
2 Tbsp tamari
2-3 Tbsp soy milk (or other non-dairy milk)
1 Tbsp apple cider vinegar
1/4 tsp ground nutmeg
1/2 C bread crumbs (Jim made his with two day old bread; RESERVE 2 Tbsp FOR TOPPING)
1 C pecans, chopped
1 Tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1 tsp dried oregano
1/4 tsp dried mustard
Preheat oven to 350 degrees.
In a large saute pan, heat the oil. Add onions, salt, pepper, oregano, & mustard. Cover & let cook 5 minutes, stirring occasionally. Add broccoli, mushrooms, garlic, & tamari & cook another 5 minutes, stirring until broccoli is just tender.
Remove from heat. Pour mixture into a food processor & chop vegetables into bite-sized pieces. Add milk, vinegar, nutmeg, & bread crumbs then process a bit more. Add pecans last & pulse again until just mixed. MAKE SURE YOU ARE NOT BLENDING; you want texture.
Pour mixture into a frozen pie crust & sprinkle 2 reserved Tbsp of bread crumbs on top. Bake for 30 minutes or until pie turns golden.
This is even excellent a few days later as the spices seemed to blend even more, just like a good soup.