Day 231 Vegetable Pie with Bean Crust

Vegetable Pie with Bean Crust

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Onion, diced
2 Tomatoes, diced
1 Cup Spinach
1 Cup Mushrooms, sliced
2 Cloves Garlic, chopped
1/2 Cup Total Herbs, Parsley, Thyme and Rosemary, chopped
1 Pound of Mixed Beans, pureed (I used cannelloni and kidney beans)
1 Cup Veggie Stock
Salt and Pepper to taste
Dried Fruit Relish (Day 230)

Bean puree

1.  Preheat the oven to 375 F.  Place the vegetables on a baking tray.  Add the stock and roast for 20 minutes. After roasting, drain the stock and mix in the garlic and herbs. Salt and pepper to taste.

Veggies ready to roast

2.  Spread half of the bean puree on the bottom of a casserole dish. Top with the mixed vegetables.  Spread the remaining bean puree on top of the vegetables.

Baked pie

3.  Bake covered at 350 F for 1 hour.  Remove cover and bake an additional 15 minutes.

4.  Serve with the dried fruit relish.

Goes well with a green salad.

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