Friday, September 10, 2010

Dreaming of Fall Veggie Pie

This is comfort food at its very best. While daydreaming of fall weather and being very hungry I came up with this yummy Veggie pie- made with almost all organic veggies, low sodium, and low oil and margarine- so overall the pure flavors of the veggies come out and its lower in fat and not as processed.                             
( organic and local are of course the best)
~ 1 12" Pie Crust( I use organic frozen)
~5 large Red Taters peeled and cut in half
~ 2 large collard green leaves
~1/2 zucchini- sliced thin and round
~1/2 squash- sliced thin and round.
~ 1 cup sliced mushrooms
~ 1/2 cup peas- I used frozen organic.
~1/2 cup yellow onion diced
~ 1 cup margarine
~ 1 cup Organic Hemp Milk ( or any milk substitute- i like Hemp Milk with this pie)


1.)  Boil Potatoes in large pot until they are tender and ready to be mashed
( about 25 minutes)

2.)  Drain Potatoes and place back in pot -
add 1/2 the cup margarine and the Hemp Milk
and Mash away! - and set aside for now
****Optional add in- I add a small amount of sea salt and pepper
and some fresh chopped garlic as well.

3.) In large frying pan or wok use 1/2 cup of margarine and
combine all other veggies- I usually add onions first and
collards last. I just let collards wilt a tad and finish.
I never over cook them  especially since this will all be baking in
the oven and cook even more.

Total time in sauce pan is about 2-3 minutes

4.) Add mashed taters mix into pie crust- about 1-2 inches think
depending on what looks good to you.

5.) Add all other veggies to the top of
the tater mix.

6.) Place pie on a baking sheet - in case any spills happen
during baking

7.) Place in 375 degree oven and bake until crust turns brown.
I bake mine for 15-20 minutes.


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