This recipe has been tweaked off and on for 15 years. It has its roots in my very first vegetarian cookbook, Sunset Complete Vegetarian Cookbook, that I purchased in 1994. The pictures are beautiful and I've nearly worn this copy out, trying and enjoying most all the recipes. This one is a stand-out though. Here it is with my revisions.
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp ground cardamom
1 large onion, chopped
2 cloves garlic, chopped
2 TBSP ginger, minced
1/2 tsp crushed red pepper flakes
1.5 cups water
2 cups brown or green lentils, rinsed and drained
6 cups vegetable broth
about 3 pounds cubed squash - keep with one variety. (butternut, banana, Hubbard, delicata etc.)
Pastry for 2-crust 9-in pie
1 TBSP beaten egg
1. Crush 1st 3 spices in mortar and pestle. Add to large 5-6 qt pan with next 4 ingredients + 1/2 cup water.
2. Cook over medium heat, stirring occasionally, until veggies are a golden-brown. Add 1/4c water as needed to keep from sticking, up to 3/4 up a cup. This will take 10-15 minutes and is worth it!
3. Add lentils and broth. Bring to a boil, reduce heat and simmer for 10 minutes, covered.
4. Add squash and continue to simmer til lentils and squash are soft (about 20 minutes). I usually pre-bake my squash and just add it in when the lentils are soft, to make it easier.
5. Pour into a 3-4 qt casserole. (You can stop here and refrigerate til the next day.)
6. Roll out pastry. Lay over vegetables and over pan. Flute firmly against the rim. Brush with beaten egg. Slash top a few times. If you have extra pastry, cut it into shapes like leaves or hearts to decorate the top of the pie.
7. Bake in a 400-degree oven for 30 minutes. Makes 8-10 servings.
This has been our Thanksgiving meal for years. I hope it brings you as much joy as it does us!
Showing posts with label veggie pie. Show all posts
Showing posts with label veggie pie. Show all posts
Wednesday, December 2, 2009
Wednesday's Dinner: Veggie Pie
On Wednesdays I have my morning free. Usually I ride my bike, take a spin class or do something in the late morning, before picking Sam up at noon. This morning we are having a blizzard, so Paul took the van with snow tires and I am at home today. This suits me well! A batch of veggie broth is simmering on the back burner (recipe follows - so easy) and root veggies are roasting in the oven. They will be turned into a veggie pie for dinner using the extra leftover pie crust not used for the Thanksgiving pumpkin pie. (Mmm ... pie. I have one more sugar pie pumpkin. Perhaps I'll roast and puree that up today for *just* one more pie...).
This pie recipe could be a pot pie, but we have a lentil squash one ready in the freezer, and I wanted this to be a bit different. Again, use whatever you have on hand. You cannot go wrong!
Veggie Broth
When chopping veggies, save the scraps in a large tupperware. When it's full, make some veggie broth and freeze in 2 cups portions in the freezer. If you don't have scraps, you can use carrots, potatoes and celery for a basic broth. I just add my scraps, a bay leaf, some Italian seasoning and fill the stock pot up with cold water. Let it cook for an hour, turning down the heat when it starts to boil. Simmer for an extra 20 minutes with some soy sauce for extra salt.
Veggie Pie
Chop up whatever veggies you have on hand. I had turnips, beets, celery, potatoes and red onions. Peel and chop and put in a roasting pan (or a cookie sheet lines with foil and sprayed with PAM if you're me and don't have a roasting pan). Sprinkle generously with olive oil and your choice of seasonings. I wanted this to be mellow, so I added rosemary and thyme. Add sea salt and pepper and use your hands to combine, so each piece is coated with the olive oil and has some seasoning. Roast at 400 degrees for 45-60 minutes. It depends on how much you roast, so keep your nose nearby and start checking at about 40 minutes. Stir every 20-30 minutes too, to make sure it browns.
If you don't want to go to the trouble, Stephanie gives a very simple crock pot recipe for roasting veggies.
Bake your pie crust for about 5-7 minutes in a 350 oven, then add your roasted veggies, mashing them somewhat with your spoon to mix them up. Add a TBSP of butter to the top. Bake for 30 minutes. Let cool and enjoy.
This pie recipe could be a pot pie, but we have a lentil squash one ready in the freezer, and I wanted this to be a bit different. Again, use whatever you have on hand. You cannot go wrong!
Veggie Broth
When chopping veggies, save the scraps in a large tupperware. When it's full, make some veggie broth and freeze in 2 cups portions in the freezer. If you don't have scraps, you can use carrots, potatoes and celery for a basic broth. I just add my scraps, a bay leaf, some Italian seasoning and fill the stock pot up with cold water. Let it cook for an hour, turning down the heat when it starts to boil. Simmer for an extra 20 minutes with some soy sauce for extra salt.
Veggie Pie
Chop up whatever veggies you have on hand. I had turnips, beets, celery, potatoes and red onions. Peel and chop and put in a roasting pan (or a cookie sheet lines with foil and sprayed with PAM if you're me and don't have a roasting pan). Sprinkle generously with olive oil and your choice of seasonings. I wanted this to be mellow, so I added rosemary and thyme. Add sea salt and pepper and use your hands to combine, so each piece is coated with the olive oil and has some seasoning. Roast at 400 degrees for 45-60 minutes. It depends on how much you roast, so keep your nose nearby and start checking at about 40 minutes. Stir every 20-30 minutes too, to make sure it browns.
If you don't want to go to the trouble, Stephanie gives a very simple crock pot recipe for roasting veggies.
Bake your pie crust for about 5-7 minutes in a 350 oven, then add your roasted veggies, mashing them somewhat with your spoon to mix them up. Add a TBSP of butter to the top. Bake for 30 minutes. Let cool and enjoy.
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