I discovered a traditional Mexican dish while living abroad in the Yucatan called Chilies En Nogada. It is typically served during the month of September in honor of Mexican Independence Day because the colors of the food in the dish mirror those in the Mexican flag: red, white & green. It is also popular over the Christmas holiday. Back home I created a vegan version packed with nutrients and healthy enough to be eaten every day and not just on special occasions. This rendition is high in protein, blood sugar balancing and makes use of millet, an often overlooked whole grain.
When my children were young, I made this one-dish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchange the crust for this hearty whole-grain topping. I'm not sure my family even remembers the original version, but they definitely love what it has become.