Nolichunky Vegetable Pie with Nut Crust

[Guest guest]

Another Cookin' Southern recipe.

Ellen

 

* Exported from MasterCook Mac *

 

Nolichunky Vegetable Pie with Nut Crust

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p87

Serving Size : 6 Preparation Time :0:00

Categories : Pies & Casseroles Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nut crust:

2 cups crushed nuts

- sesame seeds/ cashews/ pecans

- walnuts/ brazilnuts/ almonds

- pumpkin seeds/ filberts/ peanuts

- sunflower seeds

1 tablespoon pastry flour

1 teaspoon sesame oil -- to 2 tsp

- optional

---

Filling:

1 cup sliced mushrooms -- to 1 1/2 cups

1 onion -- chopped

1/2 cabbage -- finely chopped

1 boiled potatoes -- to 2

- cut into small pieces

1/2 cup finely chopped parsley

1 clove garlic -- finely chopped

1 hard-boiled egg -- to 2; optional

1 1/2 cups your favorite cream sauce -- to 2 cups; *

salt and pepper -- to taste

tamari soy sauce -- to taste

 

* The sauce can be a non-dairy " cheese " sauce, dill sauce, mustard

sauce, onion sesame sauce, cheese sauce, or whatever you like.

 

Nut Crust:

 

Slightly roast the nuts or seeds in a dry skillet (not too much

because they'll cook again with the pie). Grind in a blender or food

processor until about like crumbs. Pour into an 8 or 9-inch pie

plate. Toss with the flour and some or all of the oil (only if it

seems dry). Press into the bottom and sides of the pie plate.

 

Filling:

 

Preheat the oven to 350F. Saute the mushrooms, onions, and cabbage

until just soft, but no cooked all the way through. Remove from the

heat and stir in the chopped, cooled potatoes (or other cooked

vegetables, if you're using them), and parsley. Pour this mixture

into your uncooked pie crust. If you're using eggs, slice them over

the top of the pie. Pour a little of the sauce over the pie, not

enough to be soggy, but enough so the vegetables won't dry out. If

you have any sauce leftover, that's OK. (People usually ask for some

to pour over their pie like gravy.) Bake for 30 to 40 minutes or

until bubbling.

 

Also in Heart of the Home, Ann Jackson (1995) p41

 

Yield: 1 9-inch pie (6 to 8 servings)

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 64 Calories; 2g Fat (26%

calories from fat); 3g Protein; 10g Carbohydrate; 35mg Cholesterol;

26mg Sodium

Food Exchanges: 1 1/2 Vegetable

 

NOTES : If your cupboard is bare and you're having a down-home

dinner, go ahead and use the potatoes as listed in this recipe. If

you're putting on the dog, use marinated artichoke hearts or cooked

fresh broccoli or asparagus instead. This crust is equally good with

fruit pies or chocolate no-cream pie; just toss in a tablespoon of

honey with the crumbs before pressing into the pie plate.

 

_____