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.
Topping
• 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
Filling
• 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.
3. Add the carrots, broccoli, and shiitakes. Stir well and add the
tomatoes and water, bringing the mixture to a light boil.
Lower the heat and simmer, covered, for about 20 minutes,
stirring occasionally, until the vegetables are tender. Mix in the
greens, salt, and basil.
4. Drain the excess water from the vegetables and place them in an
ungreased 9 by 13-inch baking dish. Spread the potatoes over the top
and bake for 15 minutes. Sprinkle with the paprika and parsley
before serving. Serves 4 to 6.
Christopher Hobbs, L.Ac., A.H.G. is an herbalist and botanist
with more than thirty years of experience with medicinal herbs.
Beth Baugh has been integrating medicinal herbs into natural foods
cuisine for more than twenty years.
Read the article Healthy Holiday Feast Recipes for more healthy holiday dishes.
