Wednesday, December 19, 2012

Easy Peasy "Pashtida" - Dairy free

You can call this a quiche, pie, casserole, or pashtida. I call it yummy.


  • Something sweet and starchy (butternut squash), cooked to soft
  • Something green (frozen peas and corn)
  • bread crumbs (preferably Panko Japanese bread crumbs)
  • About 5 eggs
  • About 1 cup of soy milk
  • salt
  • garlic powder (optional)
  • nutritional yeast (optional)
  1. It starts with something you need to use up. I had two butternut squash that I peeled and steamed/boiled in my pressure cooker. Mash well.
  2. Then look in the freezer and add something green. I mixed about two cups of peas and corn into the hot squash. Baby peas, broccoli, and spinach would all be good choices.
  3. In a separate cup, crack eggs and beat well with soy milk. Mix in about half a cup of bread crumbs and let them soak briefly.
  4. Add bread crumbs to the vegetable/squash mixture, depending on how much liquid you have. Season with salt, garlic powder and whatever you want.
  5. LIGHTLY grease a baking dish and sprinkle a THIN layer of bread crumbs over the bottom.
  6. Mix the egg and vegetable mixture together and pile it high in the dish. 
  7. Optional: Top with bread crumbs, sea salt, and nutritional yeast. (The nutritional yeast is best added near the end of cooking.)
  8. Bake around 357 F/190 C until the top is deep golden brown.

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