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Harvest Pie

Serves 4

2 C shredded green cabbage
1 C sliced fresh mushrooms
1/2 C thinly sliced yellow squash
1/2 C thinly sliced zucchini
3/4 C canned black beans, drained and rinsed
1 tsp chopped fresh basil
1/2 tsp dried thyme
1 small onion, minced
1 clove garlic, minced
1/8 tsp pepper
1 T margarine, melted
1/2 C all-purpose flour
1/2 C skim milk
1/2 C egg substitute
1/4 C (2 oz) shredded farmer’s cheese

Sauté cabbage, mushrooms, squash, and zucchini for 5 to 7 minutes, or until tender, stirring frequently. Stir in black beans, basil, thyme, onion, and garlic. Remove from heat and keep warm.

Coat a 9-inch pie plate with cooking spray; brush with melted margarine. Beat flour, milk, and egg substitute; pour into pie plate. Bake at 425° for 15 to 20 minutes, or until the pastry is puffed and browned, rather like a popover.

Top with cabbage mixture and sprinkle cheese on top; return to the oven and bake for about 5 minutes, or until cheese melts and is golden. Serve immediately.


  • Omit farmer’s cheese; top with low-fat ricotta cheese and sprinkle with chopped fresh basil and freshly ground black pepper.
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