Hippie Pie (with a bow to Mollie Katzen)

By • October 4, 2010 • 47 Comments



Author Notes: When I was in college, we all cooked from The Moosewood Cookbook. It was a given that the excellent Cheese and Cauliflower Pie, which we dubbed "Hippie Pie," would be served at every big gathering. Tasty, easy, and vegetarian friendly, it was a perfect potluck food. Now, many (MANY!) years later, my vegetarian husband asks for this pie as soon as cauliflower appears at the market. I've been fiddling with the original recipe, adding sweet potatoes and spinach, roasting the cauliflower, and using more fresh herbs, but the integral brilliance of this pie is Mollie Katzen's alone. (PS Don't try this with purple cauliflower. NOT pretty.) - MrsWheelbarrowMrsWheelbarrow

Food52 Review: MrsWheelbarrow is spot on with her Hippie Pie! I compared hers with the original—I have my original cookbook, circa 1976 and hadn’t revisited it for many years until now. She gives it a flavor boost by adding sweet potato to her potato crust. She ups it further with wilted spinach and parsley and she takes it over the top with cheeses and roasting the cauliflower instead of steaming it. Her changes take the Mollie Katzen classic up a few notches and make for absolutely delicious results. - dymnymoA&M

Serves 8

Many Potato Crust

  • 1 pound red skinned potatoes
  • 1 pound white sweet potato
  • 1 medium yellow onion
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Grate the potatoes and onion in the food processor or on the largest side of a box grater. Place in a colander and drain for a few minutes.
  2. Beat the eggs, salt and pepper in a large bowl and add the potatoes and onions, then mix (with your hands) until everything is well incorporated.
  3. Brush the bottom and sides of a deep dish pie pan with olive oil. Press in the potato mixture forming thick sides and a well into which the vegetables will go.
  4. Roast in a 425 oven for 25 minutes while you prepare the cauliflower.

Roasted Cauliflower and Caramelized Onion Filling

  • 1 cauliflower - I love to use Cheddar cauliflower, but regular white or Romanecu are also nice
  • 1 large yellow onion, diced
  • 4 ounces fresh spinach
  • Olive oil
  • 1 tablespoon fresh marjoram
  • 1/2 cup milk
  • 2 large eggs
  • 1 cup grated fontina
  • 1/2 cup Parmesian
  • 1/2 cup Pecorino Romano
  • 1/4 cup fresh parsley
  1. Core and slice in thick slices the entire head of cauliflower. Place slices on a parchment lined sheet pan. Brush with olive oil and generously salt and pepper.
  2. The potato crust's first roasting (25 min) should be over. Slide the cauliflower into the oven with the potato crust. Brush the crust with olive oil and continue roasting for 20 minutes more.
  3. While that cooks, dice the onion, heat a couple tablespoons of olive oil in a saute pan, add the diced onion, the marjoram and a generous pinch of salt and grinding of pepper. Slowly cook and caramelize the onions. Set aside.
  4. Wilt the spinach, squeeze out excess moisture, and chop fine, then stir in the parsley. Beat together the eggs and milk. Mix together all the grated cheeses. Set aside.
  5. Remove the crust and cauliflower from the oven. Scatter the chopped spinach across the bottom of the crust. Sprinkle 1/3 of the cheese over the spinach. Stir the cauliflower and onions together and pile half the mixture into the crust. Scatter 1/2 the remaining cheese across the cauliflower mixture. Add the remaining cauliflower, then SLOWLY pour the egg mixture over everything, letting it sneak into all the corners and spaces. Top with the remaining cheese.
  6. Back in the oven (reduce heat to 375°) for 35 minutes. Allow it to rest for a few minutes before serving.

Tags: Vegetarian

Comments (47) Questions (0)

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Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

When I was in culinary school, Peter Reinhart was my breads instructor. He was actually the reason I chose the school in the first place. At any rate, one night the phone in the kitchen was ringing off the hook. Chef Peter was out of the kitchen, and I was the closest person to the phone. I answered, "Chef Peter's kitchen." a lovely voice asked to speak to him, and finally asked if I could please tell him that Mollie Katzen had called. Well, yes, I could certainly do that. Beautiful job here, MrsW.

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almost 3 years ago Qdrake

MrsWheelbarrow - what a fantastic makeover of the recipe. I too am glad (and surprised) to see so many "hippie-sisters" (and brothers) out there! I have a suggestion for you.

My all time most treasured cookbook is one I came across while working in my college library -I loved it so much that I "lost" it and paid the library for it. It is Madhur Jaffrey's "World of the East Vegetarian Cooking". It covers vegetarian cooking from all over India and southeast Asia. It was my first intro to cooking marvelous Indian dishes - and yeah the spice lists can be intimidating, but once you realise the true underlying simplicity, you are prepared to forge ahead into the cuisine of the Indian subcontinent, one of the most varied and sophisticated in the world. And this is also one of the most enjoyably readable and 70's style beautiful cookbooks out there - illustrated with lovely line drawings and printed on thick lovely paper.

If you EVER get the chance to get this, jump at it. It taught me so much about cooking and spicing, and gave me an adventurous soul where cooking is concerned. Truely a treasure!

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almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Qdrake - I think my mother had that book. I'll have to look through the cookbook shelves when I'm visiting... Thank you for trying the recipe!

Stringio

over 1 year ago renee.twersky

I bought that book in 1981 on the sale table at the LSU bookstore in Baton Rouge. I still love it and miraculously, it is still in one piece!

Yogi

almost 3 years ago sarahdecker

Terrific recipe and everyone loved it! Can't wait to try different variations... Can't believe I missed this one back "in the day". I too have the original Moosewood Cookbook.

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almost 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I'm so glad you enjoyed it!

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about 3 years ago kmartinelli

My husband went to school in Ithaca and anything Moosewoods still brings up fuzzy memories. I have many of their cookbooks but have never tried this recipe - your rendition sounds delicious.

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about 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Hope you'll try it!

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yay! I just love this recipe. Happy to see it again!

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over 3 years ago Franca

I made this last night for supper. All I can say is viva vegetarianism!! We didn't miss meat at all!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I'm so delighted you liked it!

Lnd_jen

almost 4 years ago lastnightsdinner

It won't surprise you that Moosewood was the first cookbook 14-year old then-vegetarian me ever bought for herself. I never made the Cheese and Cauliflower Pie, but your version sounds even better. A future meatless monday dish for sure :)

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Not at all surprised it was your 1st cookbook! It's so approachable. Can't wait til you make it - let me know what you think!

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almost 4 years ago MonkeyBusiness

This was dinner tonight, with some wonderful Napa wine we ordered on our recent visit...no one even wanted a salad.....it's all gone....thank you, Mrs.W, for bringing this back into the repertoire!

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

You're so welcome!

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almost 4 years ago Mignardise

This is one of the first things I ever cooked, in my first off-campus apartment during college.
Thanks for the reminder. I think my my family (including 2 college-age kids) will love it.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

It gives me such a kick to see how this recipe has brought back memories.

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I love this recipe . . . especially the fresh marjoram, which I suspect is the perfect complement to the fontina! You are a genius with flavors, Mrs. W. I can see making this for dinner with just a simple dark green and autumn fruit/nut salad on the side. Yummmm. ;o)

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Thanks, AJ! That's exactly how we enjoy it!

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almost 4 years ago Thorngate

I have a battered copies of several of the Moosewood cookbooks-and a very battered copy of "More with Less"- Husband and I were food co-op members and vegetarian in grad school in Chapel Hill-made my own bread, gardened, etc. Does anyone remember "The Vegetarian Epicure"?, or my favorite "The Cookbook for Poor Poets"-we did it as much for economic reasons as anything-then we graduated and had children-there went our healthy lifestyle!

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almost 4 years ago SallyCan

The Vegiterian Epicure's Macaroni & Cheese is the all time best.

Cakes

almost 4 years ago Bevi

I lived and loved The Vegetarian Epicure Books 1 and 2. Some of my all time go-to recipes are from those books, such as banana raita, peaches poached in brandy, french fried mushrooms with paprika sauce, kugel, all sorts of chutneys, soups, and potato dishes. I loved the illustrations, and all of Anna's stories about her food travels all over the world.

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almost 4 years ago luvcookbooks

Meg is a trusted home cook.

I have a copy of "Poor Poets" with a foreword by Louise Bogan, whom I also love (she's a poet). Also love The Vegetarian Epicure, the Tassajara books, the Political Palate books, longing to own a copy of Crescent Dragonwagon's "The Commune Cookbook". Joni Mitchell, Simon and Garfunkel, Joan Baez, Judy Collins, Joy of Cooking (a band), Jefferson Airplane.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I want a tie-dye apron, Aagersi! BetteIrene, you're not the only one. Bevi, SallyCan, Moosewood is on the used-all-the-time bookshelf in this kitchen. Those baked stuffed potatoes are fantastic. If you're ever in Ithaca, it's worth a stop at the restaurant!

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almost 4 years ago SallyCan

It's on my "used-all-the-time bookshelf" too, along with Katzen's "Enchanted Broccoli Forest", and the newer, most used "Vegetarian Planet" by Didi Emmons. Maybe you could tie-dye aprons while you're waiting for your jars of goodies to be finished canning!

Dsc03010

almost 4 years ago betteirene

I really thought I was the only person on this site old enough to know about Moosewood.
You're all sooo funny!

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almost 4 years ago SallyCan

Yes, Moosewood is definately a cookbook to not forget about, and to keep on using ;)

Cakes

almost 4 years ago Bevi

I am pulling out my Moosewood right now - the good old daze!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

This sounds wonderful! Time to put on the tie dye apron (I am not kidding :-) and pop a hippie pie and some brownies in the oven!!

Newliztoqueicon-2

almost 4 years ago Lizthechef

But will they be magic brownies ;)

Birthday_2012

almost 4 years ago luvcookbooks

Meg is a trusted home cook.

got my first copy of the moosewood cookbook in 1976 from my college roommate. love this recipe and the comments for the memories they inspire. will put it on the short list for my vegetarian son and niece's thanksgiving meal. still make stuffed baked potatoes from the enchanted broccoli forest quite often. kids love them and they freeze well, helped me to ge3t through med school, also.

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almost 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I had no idea there were so many Moosewood-ers out there. Grateful Dead? Brownies? Oh, the good old days. Thanks for your nice comments!

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almost 4 years ago thirschfeld

Oh the Grateful Dead daze. I always look at the Moosewood cookbooks with such fondness. I really like the homey, co-op grocery food in them, the mushroom moussaka, wow. Problem is I can never remember what else I made out of them. LOL

Kay_at_lake

almost 4 years ago Kayb

Not certain how I missed Moosewood...perhas because the only thing I was cooking in those days was... err.... brownies..... Must give this a try!