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Wednesday, May 9, 2012

Summer Squash Veggie Pie

Alright! This sour cream and veggie pie was a hit at lunch time yesterday! :-) The yellow orange color of the pie reminds me of summer hence the name Summer Squash - which is also in the pie. I made it in such a hurry that I can barely remember what I put in it, but here's the general idea! :-)


1/2 cup cream of wheat
1 cup sprouted wheat flour
Approx 3 TBSP ghee
1 tsp sea salt
water as needed to make a smooth non-sticky pastry

Mix all dry ingredients, add in ghee to a crumbly texture and mix in enough water to make a medium soft, smooth non-sticky pastry. Chill if required. Roll into a round and place in glass baking dish. Bake in preheated oven at 365 degrees Fahrenheit, til light golden.


1 large potato diced small
3 - 4 sticks celery chopped fine
1 cup chopped red and yellow bell peppers
3 medium carrots chopped med small
1 mini zuchini grated
1 small yellow summer squash grated
1 TBSP ghee
1 heaped tsp curry powder
1 tsp cumin powder
1/2 tsp asafoetida
1 1/2 tsp sea salt or to taste
1/2 tsp black pepper ground
1/2 tsp paprika
Approx 1/2 - 3/4 cup sour cream
Approx 1 1/2 TBSP corn starch sifted


Heat ghee, add in spices and fry a few seconds, then add in potatos, carrots, celery and bell peppers, stirring frequently. After 5-7 mins add in a drop of water, cover and cook til tender. Add in zuchini and squash and cook a few more minutes. Add salt, pepper, paprika, sour cream, and corn starch and cook a little more, til slightly thickened.

Fill into the baked pastry and put back in oven to bake til top is golden brown :-)

Good served hot or at room temperature. Serves 8 as part of a larger meal.

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