One of my less likely friendships is one I’m especially glad to have. It’s funny how things work out. My friend, Kristian Blaich, was originally my college history professor. It’s quite possible that had I not taken his engaging classes, I might never have gone abroad, studied German, met my husband. . .well, you get the idea. He was a great teacher and mentor and later advised my master’s thesis. Considering how much I probably tortured him with late drafts, I’m surprised he even still talks to me.
We stayed in touch over the years, and it gradually came out that Kristian is a total foodie. He’s big into whole, fresh foods and healthy living. Fortunately for us, he was kind enough to contribute a wonderful vegetarian recipe:
Recently, in honor of St. Nicholas Day, my five-year-old son announced that he wanted to have a party. Just a family party. But still: pressure to cook something yummy. So I started thinking about recipes that were not too time-consuming, yet still festive. I came up with a vegetable pie. It’s healthy, looks and tastes delicious, and it would impress the kids. We followed this up with some salad greens and some of my mother’s Christmas Stollen for dessert. The kids loved it. So did the adults. This recipe is adapted from NYTimes health food writer Martha Rose Schulman, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine (Rodale).
-1 recipe whole-wheat yeasted olive oil pastry
-2 T olive oil
-1 shallot, minced
-3/4 lb. mushrooms, sliced
-1 1/2 lbs. greens, whatever you have on hand (I used ½ collard, ½ chard)
-salt & black pepper
-1 t fresh thyme, minced
-4 garlic cloves, minced
-3 large eggs
-1/3 c. skim milk
-1/3 c. grated, densely packed baby swiss cheese
-1/4 c. grated parmesan cheese (more…)