Serves: 6
Total Calories: 426

Nutty Whole Wheat Pie Crust:
1/3 cup walnuts finely chopped
1 cup whole wheat pastry flour
1/4 cup wheat germ
1/4 teaspoon salt
5 tablespoons safflower oil
2 tablespoons water cold
* See note below.
* Part two.
1 cup broccoli fresh, cut in bite-size chunks
1 cup cauliflower fresh, cut in small flowerets
1 cup peas fresh or frozen
1 cup carrot pared and thickly sliced
1/2 cup celery thinly sliced
1 onion medium chopped
1 clove garlic minced
1/4 cup parsley minced fresh
Salt and freshly ground pepper to taste
1 tomato large, peeled and cut in 8 wedges
1 1/2 cups Monterey Jack cheese shredded
4 slices bacon cut in 1/2 -inch pieces, fried crisp, and drained
1 tablespoon butter real

* Heat oven to 425° F. Combine nuts, flour, wheat germ, salt, and oil toss until well-blended. Add water gradually. Press into a 9-inch pie pan. Bake for 10 to 15 minutes or until set remove from oven and reduce heat to 350° F. Filling:
*In a medium saucepan cook broccoli, cauliflower, peas, carrots, and celery in about 1/4 cup water, covered, for 5 minutes or until just crisp-tender. Drain well combine with onion, garlic, parsley, salt, and pepper. Place in pie shell. Top with tomato wedges and cover with cheese. Sprinkle with bacon dot with butter. Bake for 30 minutes serve at once.

Nutritional Facts:

Serves: 6
Total Calories: 426
Calories from Fat: 263

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