Catherine Love~ Ramblings from my Heart and Home

Vegetable Pie

I'm  making this for dinner tonight.  Yumm.....

Vegetable Pie

Crust

1 1/4 cups cornmeal

2 tbl vegetable oil

1/2 cup hot water

Filling

1 medium onion, chopped

1 medium green pepper, chopped

1 stalk celery, chopped

2 tbl oil

1 tomato, chopped

1 tsp chili powder

1/2 tsp ground cumin

1/4 tsp pepper

2 tsp cornstarch, dissolved in 1/4 cup cold water

1 1/2 cups vegetables (any of the following, alone or in combination: corn, green beans, peas, or zucchini; cooked carrots, chick-peas, kidney beans, pinto beans, or spinach)

2 ounces Montery Jack cheese, grated

To make crust: In medium-size bowl, mix cornmeal, oil and enough hot water to make a pliable dough.  Press dough into a well-oiled 8 inch pie plate. 

Preheat oven to 350.

To make filling:  In a large skillet, saute onions, green peppers, and celery until soft.  Add tomato, chili powder, cumin, and pepper and cook for 3 minutes longer.  Add cornstarch mixture, stirring constantly until mixture thickens.  Fold in vegetables.  Spoon filling into piecrust, sprinkle with cheese, and bake for 35 minutes. 

From Rodale's Basic Natural Foods Cookbook- a new "must have" on my never ending book wishlist!