Today is: 07.05.2008
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Spring Vegetable Pie |
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A wonderful way to use almost everything spring. Makes a great entrée or luncheon special when you want something different.
Ingredients
CRUST 1 c all-purpose flour 1/4 tspn salt 1/2 chilled stick margarine; cut into pieces 2 tbsp cold water FILLING 1 tbsp corn oil 1 c chopped onions 1/2 c chopped carrot 1/2 c chopped red bell pepper 1 c chopped zucchini 2 tbsp minced scallion 1 tbsp minced garlic 1 c sliced mushrooms (about 1/4 pound) 2 tbsp minced fresh parsley1 tbsp minced fresh dill1 tspn salt 1/8 tspn cayenne 2 1/2 c extra-firm silken tofu; drained 1/2 c soy milk or regular milk2 tbsp cornstarch dissolved in 2 tbsp milk DirectionsTo make the crust, combine the flour and salt in a food processor, then add the margarine and process using on/off pulses until the mixture is crumbly. Slowly add enough water, pulsing the processor, to form a soft dough. Form the dough into a ball, and flatten to a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface and fit into a 9-inch tart pan or pie plate. Trim and flute the edges. Line the crust with aluminum foil, and fill with dried beans. Bake for 10 minutes, or until the crust is set. Discard the foil and beans. Continue baking until the crust is light brown, 8 to 10 minutes longer, and remove from the oven. Keep the oven on. To make the filling, heat the oil in a large saucepan over medium heat. Add the onions, carrot, and bell pepper. Cover and cook 5 minutes, stirring
occasionally, until the vegetables begin to soften. Add the zucchini, scallion, garlic, and mushrooms and continue cooking 3 minutes, stirring occasionally. Add the parsley, dill, salt, cayenne, tofu and soy milk and continue cooking 2 minutes to blend the flavors. Stir in the cornstarch mixture. Pour the filling into the crust and bake for 30 minutes.
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