Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, March 3, 2013

Vegetable Pie

Valses Poeticos by Enrique Granados 

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.

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