Summer is officially over. Unofficially? I still plan to get in some more beach time, and raiding the last of the summer harvest at the farmer’s market (aka, all the corn, blueberries, peaches and plums I can handle!) I make this pie every year at the end of summer (and honestly, sometimes in the winter too with frozen veggies.) It’s so hearty and filling, but somehow, not heavy.
I wanted to share this recipe with all of you after I wrote about Okra for My FitnessPal’s blog Hello Healthy yesterday. So many people hate cooking with okra because it’s “slimy” – but with a few simple tips, it really doesn’t have to be!! (The secret is in keeping it dry and acidity- but you should read the article for more tips!)
So without further ado, let’s bid summer farewell deliciously!
I pretty much enjoyed this pie all last week at work for lunch (and some of labor day weekend too!). Plus dinner with Joe for a few nights. He liked it well enough, but he likes his veggies with some kick – so he added a bunch of sriracha. I can not lie. It is delicious with it! I managed to even slip in the okra without him noticing!For this pie, I added some cheese, but as I mention in the instructions – Daiya Chedder Shreds will work just as well! I debated whether or not to share this recipe since it’s only vegan optional, but I felt like I want to be honest with all of you how I really eat – and as I’ve said before, it’s not always 100% vegan. I still think this pie is really healthy , and whether you are vegan or dairy-free, it’s just as delicious with vegan cheese or none at all! Did you have a good labor day weekend? What did you do? I spent a lot of it by the beach, and doing some cooking experiments in the kitchen! I hope to have some exciting new recipes for you very soon!
Even though summer is just about over, I still have a few adventures left to share with all of you – plus I have a feeling wedding planning is about to get kicked into high gear! Follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m up to and what I’m cooking and what I’m eating! (And share with me what you are making and doing too!)
- 1 pound Zucchini, chopped
- 3 tablespoons Shallot, chopped
- 2 cloves Garlic, minced
- ¼ cup Olive Oil
- ½ pound Okra, chopped
- 2 cups Cherry Tomatoes, sliced
- ½ cup Corn
- 8 ounces Havarti Cheese (Daiya Cheese will substitute fine, or omit)
- 2 tablespoons Basil, chopped
- 1 ½ cup, plus 1 tablespoon Whole Wheat Flour
- ¾ cup Cornmeal
- 1 tablespoon Baking Powder
- ¾ teaspoon Salt
- ½ teaspoon Pepper
- 6 tablespoons Earth Balance or Unsalted Butter
- ¾ cup Soy Milk
- For the filling:
- Preheat oven to 400°F.
- Toss zucchini with 1 teaspoon salt, then drain in a colander for 30 minutes. Pat zucchini dry. (This prevents the zucchini from giving off moisture during cooking, keeping the texture of the okra crisp.)
- Cook shallot and garlic in olive oil with a dash of salt and pepper to taste in a 12-inch heavy skillet over medium heat, stirring occasionally until golden (about 4 to 6 minutes). Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender (about 7 to 9 minutes). Remove from heat and stir in tomatoes.
- Transfer to a large bowl, and then toss with corn, cheese, basil, and 1 tablespoon whole wheat flour. Season with more salt and pepper, if desired.
- For the crust and pie:
- Combine dry ingredients, and then mix in butter using a food processor or by hand, until mixture resembles coarse meal with some roughly pea-size lumps. Transfer to a bowl, and stir in milk until mixture just begins to form into dough.
- Gather dough into a ball, wrap in plastic and chill for 5 minutes.
- Divide the dough in half. Roll out one half into a 13-inch round on a well-floured surface with a floured rolling pin. Transfer to a 9-inch glass pie plate, leaving overhang.
- Add vegetable filling, mounding slightly in middle.
- Roll out remaining dough in the same manner, and place over filling. Trim dough, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around. Cut three steam vents into the top of the piecrust.
- Bake for 50 minutes to 1 hour, until crust is golden and filling is bubbling. Cool for at least 15 minutes before slicing. Serve warm or at room temperature.