This recipe was inspired by one I saw on plantbasedonabudget.com (Easy Spinach Pie). I did a little substituting and greatly shortened the description (I believe it shouldn’t take longer to read a recipe than to prepare it), so you can get right to making this delicious pie. It would be the perfect savory vegan addition to any brunch or a covered-dish dinner. It’s so colorful, easy to prepare, requires only simple ingredients, and needs no baking! I topped each serving of my pie with deli-bought bruschetta which provided added color and flavor. Perfect!
2 Tbsps. olive oil
2/3 cup diced onion
1 cup diced orange, red, and yellow sweet peppers (any combination)
8 oz. sliced mushrooms
2 packed cups chopped kale (ribs removed)
6 grape tomatoes, halved (optional)
1/4 tsp crushed red pepper
6 cloves pressed garlic
3 cups water
2 1/4 tsp. sea salt
1 tsp. tarragon or Italian seasoning
1/4 tsp. mustard powder
3/4 tsp. black pepper
2 cups cornmeal
Grease a 9-inch pie dish
Heat olive oil in a frying pan over medium heat.
Add onion, mushrooms, and peppers. Cook stirring frequently for about 5 minutes. Add garlic, kale, tomatoes, and crushed red pepper, then cook for another 2 – 3 minutes until kale wilts. Remove from heat.
In a medium saucepan add the water and spices. Boil and slowly stir in the cornmeal. Stir constantly with a wooden spoon until the mixture boils and bubbles. Remove from heat. Pour the vegetable mixture into the cornmeal and stir with a wooden spoon until well blended.
Pour the entire mixture into the prepared pie pan and press down firmly and evenly. Allow the pie to cool and set for at least 10 minutes. Then slice and serve. Top each serving with deli-bought (or make your own) bruschetta.
One pie serves 8.