Even though it's still fairly warm this evening, this time of year puts us in the mood for cooler weather food. I've already posted a blog on my attempt at making veggie pot pies (a very successful attempt at that!).
Since heathen son is thinking of spending Thanksgiving with his Aunt Karen and Uncle Jeff in Hanna -- and since they don't eat a plant based diet -- he was thinking I could teach him how to make the pot pies and then he could cook for them while he was there and, at the same time, ensure that he would be able to eat, too. Pretty good planning for an 18 year old boy, I thought.
Then his sweet girlfriend called and asked if he'd like to go out to dinner with her and he jumped at the offer, leaving me to make pot pies by myself. :) Oh well... I still love it that he thought about it and we have a few more weeks before Thanksgiving so maybe he'll get another chance. We'll see.
The pot pies are still in the oven but I think they're going to be just as good as they were last time. If you like this kind of hearty comfort food (and who on earth doesn't?), I definitely urge you to give it a try.
I made two separate pot pies again this time -- one adapting my usual chicken pot pie recipe using LightLife's chicken style veggies strips. Here's a picture of the filling while I was waiting for it to thicken up after adding the whole wheat flour.
The other is a veggie pot pie and this time I used broccoli, peas, carrots, potatoes and one of my new favorites -- delicata squash. I can't wait to try that one! It was so pretty putting it together, too. Here's all the veggies before I added the veggie broth and whole wheat flour.
Once the fillings thickened up I just poured them into the waiting pie shells, topped them both with freshly blended bread crumbs and a little paprika and put them in a 400 degree over for 35 minutes. They should be ready to come out in about 5 minutes... just in time for dinner. :) Yum!
Here's the full recipe (I only made one veggie pot pie so I halfed this one) in case you want to give it a try:
Makes two pies, 12 or more servings
• 8 medium potatoes
• 1 large onion, finely chopped
• 3 cups diced vegetables of your choice
(choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.)
• 2 tablespoons whole wheat flour or 1 tablespoon corn starch
• 1 cup vegetable stock
• 1/4 cup nutritional yeast
• 1 1/2 tablespoons all-purpose seasoning blend (such as Spike or Mrs. Dash)
• 1 teaspoon dried tarragon
• 1/4 cup minced fresh parsley
• Two 9-inch prepared good-quality whole wheat pie crusts
• 1 cup fine whole grain bread crumbs
• Paprika for topping
Cook or microwave the potatoes in their skins until done. Dice half of them and mash the other four coarsely. Set aside until needed.
Preheat the oven to 400 degrees F.
Saute the onion in a little veggie broth over medium heat until golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, etc.. Add a bit of broth; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
Sprinkle the flour into the skillet, then pour in the stock. Add the nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.
Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.
- Posted by Jennifer
Location:Home, Sweet Home
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