Ingredients Jump to Instructions ↓

  1. Ratatoullie Pie

  2. 1 medium red onion, sliced into 1 bell pepper or 2 small different colored ones, sliced into 1 medium sized eggplant, sliced into 1 large zucchini, cut on the diagonal

  3. 1 large tomato, sliced into 1/8" rounds

  4. Salt, pepper, and Italian seasoning.

  5. Sprinkle salt on both sides of the eggplant and toss in a bowl.

  6. Add other vegetables. Add pepper and Italian seasoning to taste.

  7. Let this sit for about an hour, or overnight if you prefer.

  8. 1 cup white flour

  9. 1 cup whole wheat flour

  10. 1/4 cup chopped fresh basil or 1 tablespoon dry

  11. 1 tsp. salt

  12. 2/3 cup margerine or shortening

  13. approx 6 tablespoons ice cold water

  14. Combine the first 4 ingredients in a mixing bowl, and cut in the

  15. margerine until you have the consistency of small pea-sized chuncks.

  16. Add the water tablespoon by tablespoon, lightly stirring, and fluffing the mixture with a fork in between tablespoon. Stop adding

  17. water when you have the consistency of chunks still, but they stick

  18. together when smashed. This should not feel particularly wet, and should not be a smooth well-mixed dough.

  19. 9-inch pie pan

  20. little 'tarts' for individual servings). Roll out a little more

  21. than half the dough and place it in the pie pan. Now layer. Place

  22. the slices of eggplant on the bottom, then the zuccini, bell peppers,

  23. onion, and finally the tomatoes.

  24. Finally, roll out the other half of the dough, and place it on top.

  25. Flute the edges, and score the top (I like to score by 'drawing'

  26. vegetables, some one's name, smilies). Place the pie in to a 350

  27. oven for about 50-55 minutes.

  28. Nutritional Yeast Gravy:

  29. 1 C flaky nutritional yeast

  30. 1 tablespoon olive oil

  31. 2 C boiling water

  32. Salt

  33. pepper

  34. and sage to taste

  35. In a large pan, toast the nutritional yeast with the oil (on med

  36. high heat) until it is well combined and hot. Start adding the

  37. boiling water bit by bit, mixing vigorously with a wire whisk.

  38. Stop adding water when you reach a consisitency that you like.

  39. Take off the heat, and add salt, pepper and sage to taste. Even

  40. my meat-eating friends say that this tastes like 'country gravy'.

  41. It's very good.

  42. When the pie is done, serve it hot, and top it with the gravy.


Send feedback