Holiday Vegetable Pie Recipe

Holiday food like this nutritious Holiday Vegetable Pie recipe will make eating healthy during the holiday season a pleasure.

| November/December 2001

Try this Holiday Vegetable Pie recipe as a part of a healthy holiday meal.

Holiday Vegetable Pie Recipe

This hearty dish is rich in vitamin A and other carotenoids, such as lutein (from the greens, carrots, and broccoli). The shiitake mushrooms (Lentinula edodes) provide an immune boost as well. The pie, with its parsley and paprika topping, is also a feast for the eyes, appropriate for a holiday dinner party.


• 4 medium russet potatoes (with skins), chopped
• 1/4 cup milk or soymilk
• 1 tablespoon olive oil
• 4 tablespoons chopped sun-dried tomatoes, soaked in hot water until soft
• 1/2 teaspoon salt
• 1 tablespoon sour cream or Kefir cheese (a sour cream substitute), optional, if a tangy flavor is desired
• 1/4 teaspoon paprika and 2 teaspoons chopped parsley to sprinkle on after baking


• 1 1/2 cups broccoli florets and stems
• 1 bunch greens (such as spinach, kale, or Swiss chard)
• 1 onion, chopped
• 1 green pepper, diced
• 2 tablespoons olive oil
• 4 medium carrots, diced
• 1/2 cup chopped shiitake mushrooms
• 1 cup chopped fresh tomatoes
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon dried basil

1. Boil the chopped potatoes in 1 quart of water until soft. Mash until smooth with the milk or soymilk, olive oil, sun-dried tomatoes, salt, and sour cream or Kefir cheese, if desired. Set aside.

2. Preheat the oven to 350 degrees Fahrenheit. Cut the broccoli florets into small pieces and the stems into 1/4-inch round slices. Wash the greens and chop them finely. Over medium heat, sauté the onion and green pepper in the olive oil, until the onion pieces are translucent.

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