It was after 4pm when Marty reported he was hungry
(he was working hard today installing our new solar panels) and asked what I was making for dinner. It has been so hot here I don’t much feel like making anything that requires me to turn on the oven which would heat the inside of our boat beyond the 93 degrees it is already. So I looked at my vegetable inventory and decided on a new creation, and turned on the oven anyway! At least I can jump in the water when I’m finished sweating it out in the galley!
What you’ll need (for the pie):
-2 ½ cups cubed pumpkin (or sweet potato)
-1 tbls. vegan butter
-1 tbls. brown sugar (optional/ omit if using sweet potato)
-2 cups butter beans
-1 small onion, chopped
-3/4 cups sliced carrots
-1 medium bell pepper (any color)
-3/4 cup chopped eggplant
-2 green onions
-1/4 tsp. cumin
-1/4 tsp. coriander
-1/4 tsp. cayenne
-1/4 tsp. ground ginger
-salt & pepper to taste
-1 cup (approximately) vegan gravy (recipe follows)
What’s Next:
-Preheat oven to 350 degrees
-In a pot boil the cubed pumpkin or sweet potato drain when soft enough to mash but not mushy
-In a medium sized pan heat a splash of olive oil and sauté the chopped onion, 1 minute
-Add the spices and stir to incorporate with the onion, 2 minutes
-Toss in the sliced carrots and sauté another 2 minutes
-Add bell pepper, eggplant, & chopped green onion & continue cooking 2-3 minutes
-Turn off the heat of the vegetable mixture & set pan aside
-With a hand masher or fork mash the butter beans in a bowl (it’s ok if they aren’t all totally smooth)
-Transfer the beans to your 9” pie plate & use a fork to press the beans into the pan including a little up the
sides
-Place the vegetable mixture on top of the beans and arrange evenly
-Pour about half the gravy evenly on top of the vegetables (reserve remainder)
-Mash the pumpkin or sweet potato with vegan butter and brown sugar
-Evenly distribute the pumpkin/sweet potato mash on top of the veg/gravy mixture
-Bake in the oven for 20-25 minutes at 350
-Let sit for about 15 minutes before cutting with a specula- if you don’t wait your slices will not look like a pie, but it will still taste good!
-Serve with a little hot gravy on top
What you’ll need (for the gravy):
-1 ½ tbls. olive oil
-3 tbls. flour
-1 ½ cup water (or veg. broth, if using broth you don’t need the bouillon cube!)
-1/2 veg. bouillon cube (no sodium kind)
What’s Next:
-If using bouillon cube (instead of broth) boil the water and stir in bouillon cube to make broth- set aside
-Re-heat, over medium heat, the same pan used to make the vegetable mixture (without the vegetables in it!)
-Add the oil
-Stir in the flour and continue stirring so the mixture doesn’t clump, about 5 minutes
-Slowly whisk in the broth- continue whisking about 2 minutes
-If the gravy is too thick you can add more water
-While the gravy is hot pour slightly less than half on top the veg/bean mixture-just leave the rest in the pan
-Before serving the pie you can re-heat the rest with a little water when the pie comes out of the oven
*Feeds 3 Marty's as a main dish or 6 as a side*
(he was working hard today installing our new solar panels) and asked what I was making for dinner. It has been so hot here I don’t much feel like making anything that requires me to turn on the oven which would heat the inside of our boat beyond the 93 degrees it is already. So I looked at my vegetable inventory and decided on a new creation, and turned on the oven anyway! At least I can jump in the water when I’m finished sweating it out in the galley!
What you’ll need (for the pie):
-2 ½ cups cubed pumpkin (or sweet potato)
-1 tbls. vegan butter
-1 tbls. brown sugar (optional/ omit if using sweet potato)
-2 cups butter beans
-1 small onion, chopped
-3/4 cups sliced carrots
-1 medium bell pepper (any color)
-3/4 cup chopped eggplant
-2 green onions
-1/4 tsp. cumin
-1/4 tsp. coriander
-1/4 tsp. cayenne
-1/4 tsp. ground ginger
-salt & pepper to taste
-1 cup (approximately) vegan gravy (recipe follows)
What’s Next:
-Preheat oven to 350 degrees
-In a pot boil the cubed pumpkin or sweet potato drain when soft enough to mash but not mushy
-In a medium sized pan heat a splash of olive oil and sauté the chopped onion, 1 minute
-Add the spices and stir to incorporate with the onion, 2 minutes
-Toss in the sliced carrots and sauté another 2 minutes
-Add bell pepper, eggplant, & chopped green onion & continue cooking 2-3 minutes
-Turn off the heat of the vegetable mixture & set pan aside
-With a hand masher or fork mash the butter beans in a bowl (it’s ok if they aren’t all totally smooth)
-Transfer the beans to your 9” pie plate & use a fork to press the beans into the pan including a little up the
sides
-Place the vegetable mixture on top of the beans and arrange evenly
-Pour about half the gravy evenly on top of the vegetables (reserve remainder)
-Mash the pumpkin or sweet potato with vegan butter and brown sugar
-Evenly distribute the pumpkin/sweet potato mash on top of the veg/gravy mixture
-Bake in the oven for 20-25 minutes at 350
-Let sit for about 15 minutes before cutting with a specula- if you don’t wait your slices will not look like a pie, but it will still taste good!
-Serve with a little hot gravy on top
What you’ll need (for the gravy):
-1 ½ tbls. olive oil
-3 tbls. flour
-1 ½ cup water (or veg. broth, if using broth you don’t need the bouillon cube!)
-1/2 veg. bouillon cube (no sodium kind)
What’s Next:
-If using bouillon cube (instead of broth) boil the water and stir in bouillon cube to make broth- set aside
-Re-heat, over medium heat, the same pan used to make the vegetable mixture (without the vegetables in it!)
-Add the oil
-Stir in the flour and continue stirring so the mixture doesn’t clump, about 5 minutes
-Slowly whisk in the broth- continue whisking about 2 minutes
-If the gravy is too thick you can add more water
-While the gravy is hot pour slightly less than half on top the veg/bean mixture-just leave the rest in the pan
-Before serving the pie you can re-heat the rest with a little water when the pie comes out of the oven
*Feeds 3 Marty's as a main dish or 6 as a side*
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