This hearty entree welcomes zucchinis of all sizes and colours. It is designed to induce sunniness and levity in even the most dispirited of eaters. I made mine with green zebra zucchinis from the UBC Farm and mixed them with yellow zukes.
Golden rosemary-carrot crust (Adapted from the Basic Flaky Pie Crust recipe in “The Garden of Vegan” by Barnard and Kramer)
– 3/4 cup unbleached white flour
– 1/2 cup whole wheat and/or spelt flour
– 1/2 cup non-hydrogenated vegan margarine
– 3 Tbsp cold water
– 1/4 tsp sea salt
– 2 tsp turmeric powder
– 1 Tbsp fresh rosemary, finely snipped
– 1 small carrot, grated
Sift together the flours, salt, turmeric and rosemary in a large bowl. Cut the margarine and carrot into the mixture, and slowly add the cold water. Knead for one minute, and shape into a ball. Drape a moist tea towel over the bowl, and refrigerate for 30 minutes. Roll out the dough on a floured surface, and place in an oiled pie pan. Poke a few holes into the bottom of the crust with a fork. Use your fingers to crimp the edges of the crust into “sun rays.”
– 3 cups of cooked white beans
– 1 large bunch of dark, leafy greens (e.g. kale, spinach, collard greens, Swiss chard), coarsely chopped
– 1 clove garlic, minced
– 1 tsp apple cider vinegar
– 1 tsp whole cumin seeds
– 1/2 tsp freshly ground pepper
Combine ingredients, and transfer into pie crust.
Scalloped zucchini topping
– 3 medium zucchinis (ideally including at least one yellow zuke)
– Juice from 1/2 lemon
– 1 tsp paprika
– 1-2 Tbsp sunflower seeds (optional)
Preheat the oven to 400 °F. Thinly slice each zucchini on a diagonal to create oval coin shapes. Arrange one coin on top of the other in a circular fashion over the pie filling. Squeeze lemon juice over the zucchini, and bake for 30-40 minutes. Remove from oven, and sprinkle with paprika and sunflower seeds for a whimsical effect.