Mississippi Made

Posting this recipe because 1. It’s too good not to share 2. I need to have this one on hand at all times

I really have looked back at this blog so much lately for easy, quick healthful recipes. I don’t have the creative energy with two under 2 1/2  to come up with new ideas so Mississippi Made meatloaf it is!

today’s grocery run ⇑

Sweet Bowen won’t say it (well sometimes he says it) our supper rotation needed a little something new. We have been going to the farmer’s market every Thursday and getting the most beautiful produce and the BEST tomatoes I’ve had in several summers.

Tonight we put them to use. I asked several people I love and trust what there go to recipe was for tomato pie, I did a little research and came up with my own spin on a classic. Bowen took one bite and said why do we not the do this every week. He loved it and I waited till he had his second heaping helping before I told him the crust was gluten free-dairy free. For the first time ever he did not care 😉 

I used a king arthur flour pie crust mix and added in vegan earth balance organic butter. The dough does not roll out! I pressed the dough into the pie dish like a shortbread and baked for thirty minutes at 350.

I think the best part of this recipe is the pie dough being more of a short bread butter cracker texture instead of “doughy” because it did not get soggy from all the moisture. A big win!

I also shallow fried okra in gluten free flour and olive oil-mom may disown me for this one but it was equally delicious! Roasted squash and lady peas made for a perfect summer meal.