Tuesday, August 28, 2012

Cheezy Potato Zucchini Pie

I've been cooking a lot of quick one-offs lately, so I really wanted to sit down and create a solid dish, a meal that would provide leftovers for a couple meals.  I found myself thinking, "If only I had potatoes I could do..." - and then I realized I HAD potatoes.  Beautiful red potatoes from my CSA, and the rest is history.  Combined those with leftover red pepper scallion spread that I had used for my stuffing recipe, and a star was born.  This smelled amazing coming out of the oven, and tasted just as good.  I was blown away by how cheesy and creamy it is, and had to actually remind myself that no, I cooked it my very self and know for a fact that it's vegan.  I wish I had more to say about this one, but I just want to get it out there and share!

Cheezy potato zucchini pie

olive oil
One small red onion, diced
8 red potatoes, on the small side
2 T olive oil
1 green pepper, seeded and cubed
1 medium zucchini, cubed

1 t sea salt
1/2 t ground black pepper
2 T lemon juice
1/4 C nutritional yeast
1/4 C red pepper scallion spread

1 C frozen spinach, thawed enough to stir into mixture - optional (Can also use ripped up kale or any greens.  Will change the flavors some but will give you extra greens!)

3/4 C all purpose flour
3/4 C whole wheat pastry flour (can use all AP if you need, but I like getting some whole grains in there instead)
1/2 C crisco
4-6 T cold water

1. If you don't already have it leftover from using for other recipes, prepare the red pepper scallion spread in advance.  The recipe prepares a solid 2+ cups of spread, so think of creative ways to use the rest!  I recommend stuffing.  Or just enjoy on veggies and crackers.  :)

2. Poke potatoes, microwave for 6 minutes to soften.

3. Preheat oven to 450.

4. Heat olive oil in skillet.  Once hot, add onions to pan and saute over medium to medium low heat.  Cube 4 of the potatoes and add to the skillet.  Saute until onions are soft and translucent and potatoes are soft, approximately 10 minutes.  Add the 2 T of olive oil and heat until mixed in.  Remove from heat.

5. While things are sautéing, cube other half of the potatoes, and add to a baking dish with the cubed green pepper and zucchini.  Drizzle with olive oil.  Bake for 10-15 minutes, making sure to keep an eye that nothing burns.  

6. Place the mixture from the skillet in a food processor.  Add salt, pepper, lemon juice, nutritional yeast, and red pepper spread, and process until smooth.  Make sure to stop and scrape down the sides while processing if needed.  

7. Place the mixture from the food processor in a large bowl.  Add all of the roasted ingredients from the oven, and the spinach or other greens if using.  Stir until well combined.

8. Turn the oven down to 375.

9. In another large bowl, combine the flours and cut the crisco into the flours until reaching an even crumble consistency.  Add water as needed, slowly, until reaching a dough consistency.  Pat into a glass 9" pie pan.  (Yes, no need to grease the pan.)

10. Fill the crust with the potato mixture and smooth out so the height is even all the way around.

11. Bake for 35-40 minutes, until filling starts to brown.



Post a Comment