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! :-)

Pastry
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.

Filling
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

Method
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.

Vegetable pie

Today I was at a loss what to cook because we are out of many basic supplies in the kitchen. Well, as they say "necessity is the mother of invention," so it was a good thing, because I had to get really creative with whatever ingredients where at hand. Since we had a few odds and ends but not enough of any one vegetable to make anything substantial, I figured instead Id make a savory pie with a medley of veggies. Turned out very nice indeed! :-)
 
Ingredients

2 cups Wholefoods brand 365 organic pancake waffle mix
1 cup Bob's Red Mill wheat farina
4 TBSP cold butter
1 tsp salt
Cold water as needed to make a smooth medium firm dough

Filling

Grated vegetables of your choice - I used:
1 medium zucchini
2 medium carrots
4 small potato's
4 sticks celery chopped small (the tender heart of it and the leaves)
2 cups of frozen spinach
1 cup  frozen of sweetcorn

1 TBSP paprika flakes
3 tsp smoked Spanish paprika powder
1 TBSP Italian herbs
2 TBSP Cumin powder
2 tsp tumeric powder
1 tsp ground mixed black and red pepper
Approx 2 TBSP Sea salt (or to taste)
3 TBSP nutritional yeast

1 cup Ricotta cheese drained or 1 cup cooked down sour cream (or plain Greek yogurt might work too)
1 cup shredded Monterrey Jack cheddar cheese

Method

Place flour and salt in bowl, grate butter into it and crumble it together til its looks like bread crumbs.
Add water as needed to make a firm smooth dough. Put in fridge for 15 mins. Roll out on a floured surface into a round and place into a buttered pie dish, cutting off extra pastry from sides. Keep these to the side til later.Use a fork or knife to make some slits in the pie base. Bake blind in a preheated oven at 375 degrees Fahrenheit for approx 10 mins. Remove from oven and set aside.

Heat 2 TBSP oil/ghee into a sautee pan. Chaunce spices for a few seconds, add vegetables and stir fry, stirring frequently. Mix in the salt, lower heat, cover and cook til vegetables are tender. Remove from heat, add in nutritional yeast, ricotta cheese and cheddar cheese. (if you use sour cream instead of ricotta cheese
cook it down first til its thickened.

Allow to cool a little. Roll the extra pastry out and cut into strips. Put vegetable mixture into the the pastry shell. Arrange the strips in a criss-cross pattern over the filling. Place in oven and bake for approx 20 mins til
golden brown on top.

Delicious, best served warm. :-)