• Love beautiful, crisp late-summer days that feel like fall. Love the cool breeze coming through the house while the warm sun still heats up the afternoon.
• Love my self-cleaning oven. Love that the disgusting grease spill will be gone in another 2 hours and 17 minutes.
• Love escaping to my LYS with Laurie to help her get started on a hat for her son.
• Love the "Horatio Hornblower: The New Adventures" DVD series and am looking forward to watching "The Wrong War" with Dan tonight. Love finding the next one at the library and checking them off the list as we go!
• Love clean sheets on the bed, laundry folded and put away, Jackson napping soundly, and vegetable pie for dinner. Tonight truly is,
makes 2 - freeze one for later
• olive oil
• onion, diced
• garlic, minced
• green pepper, diced
• large carrot, shredded
• 1 16-oz can chickpeas
• 1 cup cooked brown rice
• 10-oz frozen, chopped spinach
• 1 cup bread crumbs
• 1 egg
• 1-2 Tbsp Bragg's Liquid Aminos
• shredded Monterey Jack cheese
• salt, pepper
• 2 9-inch prepared pie crusts (or homemade)
Heat oil in large skillet. Add onion and garlic and saute until translucent. Add green pepper and carrot. Saute a bit more on med-low heat. Set aside.
Thaw spinach and squeeze out the moisture.
In a large bowl, mash chickpeas with a potato masher. Mix with brown rice and green pepper/carrot mixture.
Add spinach, bread crumbs, egg, Bragg's Liquid Aminos, salt, pepper and a little bit of shredded cheese. Mix well.
Turn into pie crusts and top with more shredded cheese.
Bake at 350 degrees for 35 minutes or until set. Cool 10 minutes before serving.
*Freeze one pie for later. Enjoy!
This recipe originated from the cookbook, "A Taste of Humboldt," as Vegetable Loaf. I added a bunch of stuff and changed mine to a pie, but the credit goes to the students of Y.E.S. at Humboldt State University in Arcata, California for this yummy dinner. I received the cookbook from a friend when I left Arcata to move back to Minnesota. I still miss it!