Vegetable pie

Hi!

Here’s a recipe for Baked Veggie Pie:

Filling ingredients: -1 medium onion, chopped -1 cup chopped cabbage -1 cup diced carrots -1 cup fresh or frozen peas -1 cup fresh or frozen corn -1 tsp chili powder -1/4 tsp thyme -1 tsp sunflower oil -1 TBSP whole wheat flour -1/2 cup skim milk -1 egg, beaten

Crust ingredients: -1 cup whole wheat pastry flour -1/4 cup sunflower oil -2 TBSP buttermilk Topping ingredients: -2-3 TBSP soft whole grain bread crumbs -2 TBSP grated Parmesan cheese

Directions: *Place onion, cabbage, and carrots in a saucepan or lightly oiled skillet and steam, stir in a few TBSP of water to prevent scorching. When vegetables are crisp-tender, stir in peas, corn and seasonings. Cover and set aside.

• In a small sauce pan or skillet, warm oil and stir in flour. Stir over medium heat for a few minutes until flour is golden brown. Stir in milk slowly to prevent lumping.
• Combine sauce with vegetable mixture along with egg.
• FOR CRUST: Place flour, oil and buttermilk in a 9-inch pie plate. Toss with fork until combined, then press along bottom and sides with fingers. *Place filling in unbaked crust. Combine bread crumbs and Parmesan cheese for topping, and sprinkle over filling.
• BAKE pie in a preheated 350F degree oven about 20-25 minutes, until firm. Serve hot or at room temperature.