This is a favorite of ours…I found the recipe at Whole Foods’ web site and have made it several times. Takes a little prep time, then time in the oven (to bake the pie crust). It’s very filling and nutritious with all the veggies used!
Ingredients include:
(Make sure you buy organic!!!)
• 1 tablespoon extra virgin olive oil
• 1 cup canned soybeans
• 1 cup chopped carrots
• 1 cup chopped yellow onion
• 1 cup sweet corn (from about 1 large ear)
• 1 cup chopped broccoli
• 1 cup chopped red bell pepper (which I didn’t use because they didn’t have an organic one at the store…)
• 1 pound baby spinach
• 2 cloves garlic, chopped
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup chopped pecans (optional)
• 2 frozen prepared pie crusts, thawed (I used an organic whole wheat crust.)
• 1 cup grated mozzarella cheese (I used shredded mild chedder cheese for this pie.)
• 2 teaspoons sesame seeds (optional)
Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add soybeans, carrots, onions, corn, broccoli, bell peppers, and spinach and cook until tender-crisp. Add garlic, nutmeg, salt, pepper and pecans and cook for 5 minutes, or until the flavors blend. Set vegetable mixture aside.
Line a 9-inch deep-dish pie pan with one of the prepared crusts. Layer the vegetables with the cheese in the pan, beginning with the cheese and ending with the vegetables. Top with remaining crust, seal edges with a fork and trim off excess pie dough. With a sharp knife, poke vent holes in the top of the crust. Sprinkle top with sesame seeds. Bake for 20 to 30 minutes, or until the crust turns golden brown. Set aside for 5 minutes, then slice and serve.
This lasts us each for 2 dinner nights and lunch the next day.
ALSO…although there were plenty of vegetables served within this dish, I still had a hankering for a side of…
Steamed Kale
I used (for 2 servings):
• 2 stems of kale (chopped)
• Mediterranean dressing
— Extra virgin olive oil
— lemon juice
— 1 clove of garlic minced
— salt and pepper
Prepare your steamer pot. Steam the kale for no more than 5 minutes. (Do not overcook!)
Toss with the Mediterranean dressing and enjoy!