Vegetables and cheese just plain go together, complimenting each other in a wide variety of dishes. Think quiche. When you are lactose-intolerant, this is one of the dishes you must say goodbye to.
Not any more. With the many cheese substitutes that can be found today, and their flavors and textures that are so remarkably close to the original, your favorite cheese dishes can now be quite easily adapted. Vegetable Cheese Pie is a favorite of mine. It tastes sensational right out of the oven, but is also good warm. With a side of soup or fruit salad, and some great crusty bread, this is the complete meal. I have served this dish to the non-lactose intolerant, and no one could detect that it was not dairy. Enjoy!
Vegetable Cheese Pie
2 cups of packed grated sweet potatoes
1/4 cup grated onion
1/2 teaspoon salt
1 egg beaten
1 tablespoon olive oil
1 cup chopped onion
2 minced cloves garlic
1/2 teaspoon salt/black pepper to taste
1/2 teaspoon basil
1/2 teaspoon thyme
1 medium cauliflower, or a large bunch broccoli, or a combination of the two, cut into small pieces
1/4 cup soy milk
1 cup packed grated soy cheddar cheese
Preheat the oven to 400 degrees F, and oil a 9 inch pan.
Combine the grated sweet potato, onion, salt, and egg. Pat into the pan and build up the sides to the top.
Bake for 30 minutes, brush with a little oil, and then bake it for about 10 minutes more. Remove from oven; then turn temperature down to 375 degrees.
Heat the olive oil in a large skillet, and add the onion, garlic, salt, pepper, and herbs. Saute about 5 minutes. Add the other vegetables and cover; cook until tender, about 7-8 minutes.
Next, spread half of the chees onto the baked crust. Spoon the sauteed vegetables on top, then sprinkle the remaining cheese. Beat the eggs and the milk together, and pour on top of the vegetables. Dust the top lightly with paprika.
Bake for 35-40 minutes until set.