Remember my love of brunch? Well, it’s carried over into the work week in the form of my lunches. The dish turned out really delicious, so I wanted to share the recipe. Behold:
Tuscan Squash Pie
(adapted from the World Vegetarian cookbook)
- 1 medium or half a large summer squash, sliced thinly
- Scant 1/4 teaspoon salt
- 1 egg
- 2 tablespoons white whole wheat (or whatever lightly flavored kind you have) flour
- 2 tablespoons almond (or other) milk
- 2 tablespoons water
- 1 to 2 cloves garlic, minced
- 1 tablespoon nutritional yeast
- 1 to 2 scallions, sliced
- Black pepper and salt to taste
- 1 tablespoon olive oil
Place the squash in a bowl and toss with the salt. Let it sit for about 30 minutes. Drain the water and pat the squash dry.
Preheat the oven to 425° F. In a medium bowl, beat the egg well with a fork. Then add the flour, beating to combine. Now pour in the milk and water, beating to combine. Finally add the garlic, nutritional yeast, scallions, salt and pepper and — yes — beat well to combine.
Using an 8-inch pie or cake tin/dish, line the bottom with the squash, but do not overlap. Pour the egg mixture on top, and then place the rest of the squash on the surface. Top with more pepper, if desired, and drizzle on the olive oil. Bake for 30 minutes. It’ll get lightly browned and pull away from the sides. Serves 2.
I’m enjoying mine with some slices of tempeh bacon:
As a bonus, here’s last night’s dinner:
That’s Black-Eyed Peas with Herbs, a quick potato salad, and roasted okra. The potato salad is so simple that it doesn’t require a recipe, just a method:
- Chop potatoes into chunks and then boil until tender.
- Meanwhile, make a sauce/dressing out of a combination of Dijon (or flavored, or both together as I did) mustard, lemon juice, salt and pepper.
- Put potatoes in a bowl, top with dressing, and mash the chunks with a fork. Toss. Chill. Eat.
I loved having a healthy, Southern-style meal after a long day. Expect to see double takes of most of these dishes in Wednesday’s post.