Well, it’s five days after Thanksgiving, and I’m still in a food coma. I must have something light. This recipe works just right for me – it’s flavorful, vegetarian, healthy, and I won’t walk away from the table feeling like a stuffed kishka. With a salad on the side, it’s the perfect way to start the new week. As always, no dairy here! Enjoy . . .
Artichoke Pie (adapted from Vegetarian Celebrations, by Nava Atlas)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 beaten eggs
2 cans artichoke hearts, (non-marinated), drained and chopped coarsely
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1/4 cup grated soy Parmesan cheese
1/4 cup soy milk
salt and pepper to taste
wheat germ or bread crumbs
Preheat the oven to 350 degrees F.
In small pan, saute the onion and garlic in the olive oil, until the onion is golden.
In a medium bowl, combine the beaten eggs with the onion mixture and all the remaining ingredients except the wheat germ. Combine everything well.
In a 9″ or 10″ pie dish, generously spray a nonstick spray to coat. Sprinkle and coat the pan with the wheat germ or bread crumbs. Pour in the artichoke/egg mixture, then top with more wheat germ or bread crumbs. Place in the oven, and bake about 30-35 minutes, until the top is golden and the pie is set. Let it cool a little or serve at room temperature. Makes 6-8 servings.