A Favorite Vegetarian Recipe

If you want to try something yummily vegetarian, try this favorite. It's from Moosewood Cookbook, and it's kind of a wintery recipe but who cares, it's yummy all the time. I usually buy premade pie crusts (in a two-pack) to make it even easier and then I double the recipe and freeze one pie or give one to a friend. Who knows, maybe your kids will eat it because it's a pie!

Old Country Pie

serves 4

1 unbaked 9- or 10-inch pie crust
1 Tbsp. butter or oil
1 1/2 cups minced onion
1 tsp. caraway seeds
1 tsp. salt
1/2 lb. mushroom, chopped or sliced
1 1/2 cups shredded cabbage
1 medium stalk broccoli, chopped
1 medium carrot, thinly sliced
2 tsp. dill
lots of black pepper
3 medium cloves garlic, minced
2 Tbsp. flour
1/2 cup cottage cheese (lowfat ok)
2 eggs
2 medium scallions, finely minced
optional: 3/4 cup sour cream or yogurt; paprika

1) Prepare pie crust. Preheat oven to 350 degrees.

2) Melt butter (or heat oil) in a medium-sized skillet. Add onion, caraway, and salt, and saute over medium heat until the onions begin to brown (10 to 15 minutes).

3) Add mushrooms, cabbage, broccoli, carrot, and dill, and saute until everything is just tender- about 8 more minutes.

4) Stir in black pepper, garlic, and flour, and cook, stirring, for just a few minutes more. Remove from heat.

5) Beat together cottage cheese and eggs. Add this to the saute along with the scallions and mix well.

6) Spread into the unbaked crust and, if desired, top with a layer of sour cream or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.