Guest guest Posted March 7, 1999 Report Share Posted March 7, 1999 Paul: Here are several pot pies. I've made the " Easy Vegetable Pot Pie " , which is good. Thanks to Kathleen Schuller for formatting the Veg Times recipes. * Exported from MasterCook * Creamy Vegetable Pie Recipe By : LINDA'S KITCHEN by Linda McCartney (Little, Brown) Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Mccartney Soups & Stews Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups corn kernels 3/4 pound broccoli 3/4 pound zucchini 3/4 pound carrots 1/4 pound french beans 3 small leeks 1 1/4 cups bechamel sauce fresh summer herbs -- a bunch such as tarragon; thyme; dill chopped 8 ounces puff pastry 1. Steam all the vegetables separately until they are tender or slightly crisp. 2. Leave to cool, reserving cooking liquids, then chop if necessary into bite-size pieces. 3. Thin out the bechamel with about 1/4 pint / 150ml of the reserved liquids. 4. Stir in the vegetables and herbs and pour into a large ovenproof dish. 5. Roll out the pastry to a round or other shape that is 1 inch (2.5cm) larger than the diameter of the dish. With the trimmings make a long thin strip of pastry. Moisten the rim of the dish and place this strip on it. Moisten the strip, then place the pastry lid on top and press down with a fork to seal the edge. 6. Bake at 200C/ 400F/ Gas Mark 6 for 30-40 minutes or until the pastry is risen and golden. Notes: Serves 4-6 The joy of this pie is that you can make it across the seasons, choosing your favourite vegetables. Spring, Summer or Winter it makes a mouthwatering meal. 1998 Hanneman/McBuster (PER SERVING: 531 cals, 31 g fat) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Vegetable Pot Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Veggies Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can condensed cream of potato soup 1 15 oz. can Veg-All mixed vegetables -- drained 1/2 cup milk 1/2 teaspoon thyme 1/2 teaspoon black pepper 2 9 " frozen pie crusts, thawed 1 egg (optional) -- slightly beaten Combine first 5 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 for 40 mins. Cool 10 mins. before serving. - - - - - - - - - - - - - - - - - - NOTES : Be careful with frozen pie crusts -- many contain lard -- look for those made with vegetable shortening. You can be creative with this recipe: Use this as the " base " and add other ingredients of your choice! * Exported from MasterCook * Harvest Vegetable Pie Recipe By : Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Thanksgiving/Christmas Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 28 oz. cans whole tomatoes in tomato juice 2 cloves garlic -- minced 2 tablespoons tomato paste 3 10 oz. bags washed ready to eat salad spinach OR 3 10 oz. pkgs. frozen chopped spinach -- thawed 1/2 teaspoon freshly grated nutmeg 1 teaspoon salt -- divided 1 teaspoon freshly ground black pepper -- divided 2 pounds mushrooms, stems included, cleaned 4 cups thinly sliced yellow onions 1 teaspoon sugar 1 cup feta cheese -- crumbled 4 eggs (or Egg Beaters or substitute) -- beaten 1 cup mozzarella cheese -- divided 10 sheets phyllo dough In large colander or sieve set over bowl, drain tomatoes. Save juice, covered & refrigerated, for later use. Cut tomatoes in half; place cut side down in colander; drain well. Squeeze seeds out of cut halves. Chop each tomato half into 8 pieces. Place tomatoes in lightly oiled 12-inch nonstick skillet. Saute over high heat, stirring, until all juices have evaporated, about 5 minutes. Add garlic; cook, stirring until garlic is soft, about 3 minutes. Add tomato paste; stir gently to combine. Cook until no juice remains, about 5 minutes. Turn tomato mixture onto large plate lined with paper towels to cool. Cook spinach in batches with 1 cup water in skillet, covered, over high heat until spinach wilts, about 5 minutes. Remove to colander to drain and cool. Squeeze spinach by handfuls until very dry. (If using frozen chopped thawed spinach, skip the cooking step and squeeze until no more moisture can be extracted.) Chop spinach finely with knife on cutting board. Return to colander to drain. Squeeze a second time. In medium bowl, mix spinach with nutmeg, 1/2 tsp. salt, and 1/2 tsp. pepper. Place on paper towel lined plate. Trim woody ends from mushroom stems. In a food processor, using shredding blade, shred mushrooms finely in batches. (Can mince with a knife in batches on cutting board.) In lightly oiled skillet over high heat, saute mushrooms, stirring, until all moisture evaporates, up to 20 minutes. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Turn onto paper towel lined plate to cool. In lightly oiled skillet, saute onions with sugar, stirring, until onions are caramelized but not burned, about 20 minutes. Turn out onto paper towel lined plate to cool. At this point, the four filling ingredients may be put into separate self-seal plastic bags, each with a folded paper towel, and refrigerated. TO ASSEMBLE PIE: Preheat oven to 350 degrees F. In a medium bowl, mix together feta, eggs, and spinach. Unfold phyllo sheets. Lay flat on length of waxed paper. Cover top completely with clean damp towel. Lightly oil a 9 to 10-inch round springform pan. Remove one sheet of phyllo from top. Cover remaining sheets with a damp towel. Working with the edges toward center, spray or brush phyllo sheet lightly with olive oil or butter-flavored or olive oil cooking spray. Ease sheet onto bottom of springform pan. Pat dough against sides; let excess hang out over pan edge. Repeat with second sheet at an angle to first sheet. Repeat with third, fourth, and fifth sheets at angles so all four quarters of the pan are covered. Layer in 4 additional oiled sheets. Oil both sides of an additional sheet of phyllo; fold in half and ease into bottom of pan (for support of bottom of pie). Add fillings in layers as follows: spinach-feta-egg mixture, mushrooms, 1/2 cup mozzarella, tomatoes, 1/2 cup mozzarella, onions. Bring phyllo sheets up over top of pie and spray lightly with oil. Lightly oil another phyllo sheet. Cut into fourths, cutting along shot side of rectangle. Fold each piece in half lengthwise. Roll up *loosely* jelly-roll fashion. Pinch at bottom to make a rose and spread side slightly to make petals. Repeat with each piece. Place 4 phyllo roses in center of pie, pinching phyllo top to attach. Place springform pan on baking sheet to catch any drips. Bake in center of oven until phyllo is golden brown and filling is completely cooked, about 1 hour. (If some areas, such as roses, begin to get too brown, cover those areas with foil.) Remove from oven. Let sit for 10-15 minutes. With a small thin spatula, loosen phyllo from pan dies. Unclasp springform pan and remove sides. Lift pie (leaving bottom of springform pan with pie) onto a serving plate. Decorate sides of plate, if desired, with parsley, flowers, leaves, etc. - - - - - - - - - - - - - - - - - - NOTES : The success of this layered vegetable pie depends upon making sure all ingredients are as dry as possible, so don't stint on cooking times. You can make the four filling ingredients a day ahead and store them in the refrigerator in plastic bags with a clean dry paper towel tucked in to absorb excess moisture. Fresh spinach has a much better flavor than frozen. One 12-inch skillet may be used to prepare each set of filling ingredients. Simply rinse with hot water and dry in between. VEGAN VARIATION: Omit eggs and feta in spinach layer and substitute 1/2 cup shredded mozzarella-type soy cheese and 10 oz. package of Japanese-style firm silken tofu that has been drained and pressed to extract moisture. In the tomato and mushrooms layers, substitute 1/2 cup soy mozzarella for dairy cheese. * Exported from MasterCook * New-Fashioned Pot Pie Recipe By : Vegetarian Times Magazine, May 1998, page 44 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Vegetables Pies & Pastry Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 1 small onion -- chopped 1 medium carrot -- peeled and diced 1 pound extra-firm tofu -- well-drained cut into 1/2-inch chunks 1/2 cup frozen and thawed green peas 1/4 cup chopped walnuts 1 tablespoon minced fresh parsley 2 cups vegetable stock 1 tablespoon wheat-free tamari 4 teaspoons dried thyme Salt and freshly ground black pepper -- to taste 2 tablespoons cornstarch dissolved in 2 Tbs. water ***CRUST*** 1 cup soy flour 1/2 cup rice flour 1/2 cup potato starch flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup safflower oil 1/4 cup cold water Wheat-and gluten-free 6 SERVINGS VEGAN In this recipe, a combination of soy, rice and potato starch flours are used in the crust; cornstarch replaces wheat flour as the thickener in the filling; and wheat-free tamari is used as a seasoning. If your're allergic to corn as well as wheat, use 1/4 cup mashed potatoes to replace the cornstarch mixture. Preheat oven to 350 degrees. In small skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, about 5 minutes. In 1 1/2 quart casserole, combine tofu, onion-carrot mixture, peas, walnuts and parsley. In medium saucepan, combine stock, tamari, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low, whisk in cornstarch mixture and cook, whisking constantly until thickened, about 1 minute. Pour sauce over tofu and vegetables in casserole. Stir well to coat with sauce; set aside. Pastry: In food processor, combine flours, baking powder, salt and oil and process until mixture resembles coarse crumbs. With motor running, slowly add water through feed tube and process until dough forms a ball. Turn dough out onto a lightly floured surface and roll into shape of casserole dish. Carefully place crust over casserole, crimping edges. Bake until crust is lightly browned, about 45 minutes. Serve warm. PER SERVING: 178 CAL.; 7G PROT.; 8G TOTAL FAT (1G SAT. FAT); 23G CARB.; 0 CHOL.; 344MG SOD.; 4G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Vegetable Pot Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg pie crust 2 tbsp. butter 2 medium onion 2 tbsp. white flour 2 cup vegtable broth 2 cups cooked vegtables( yellow squash -- mushrooms, string beans, diced carrots, etc.) roast all vegetables in oven for one hour Melt butter or margarine in a medium saucepan. Add onion and saute' until soft and translucent about 7 minutes. Add flour and stir until it starts to thicken. Stirring constantly, pour vegtable broth in saucepan. Continue stirring until sauce thickens, about 10 minutes. Remove from heat. Preheat oven 425 degrees. Pour vegtables in pie crust and then sauce. cook about 35 minutes or until done. Paula J. Larson - - - - - - - - - - - - - - - - - - NOTES : NOTES: * Exported from MasterCook * Vegetable Pie Recipe By : Vegetarian Times Magazine, February 1998, page 46 Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***POTATO CRUST*** 2 cups peeled and grated raw potatoes 1/4 cup grated onion 1/8 teaspoon salt 1 large egg -- beaten 2 tablespoons vegetable oil ***PIE*** 2 tablespoons butter 1 cup chopped white pearl onions 1 clove garlic -- minced 4 cups broccoli florets 2 cups carrots -- peeled halved lengthwise and cut into 1-inch lengths 1 pound rutabaga peeled and thinly sliced 2 cups white button mushrooms 4 sprigs fresh dill 1 tablespoon minced fresh basil Salt and freshly ground black pepper -- to taste 1 cup shredded cheddar cheese 1/2 cup low-fat milk 2 large eggs Paprika 8 SERVINGS OVO-LACTO This dish was served by Design Cuisine to guests at President Clinton's Inauguration Day luncheon in 1997. The crisp grated potato crust filled with a bounty of winter vegetables and topped with cheddar cheese makes a winning presentation. Serve with a tossed salad and rolls. CRUST: Preheat oven to 400 degrees. Lightly oil a 10-inch deep-dish pie plate and set aside. Place grated potatoes in strainer and drain well, pressing with a spoon to remove all moisture. In medium bowl, mix potatoes, grated onion, salt and egg. Press mixture into prepared pie plate, pushing potatoes up sides of pan. Bake 15 minutes. Reduce oven temperature to 375 degrees. Brush crust with oil and bake until lightly browned, 5 to 10 minutes. Remove to wire rack and let cool. Meanwhile, in large skillet, melt butter. Add pearl onions and garlic and cook, stirring often, about 5 minutes. Stir in broccoli, carrots, rutabaga, mushrooms, herbs, salt and pepper. (If mushrooms and rutabaga slices are too big, cut into bite-size pieces. But don't cut them too small because they will shrink in cooking.) Cover and cook over low heat for 15 minutes, stirring occasionally. Sprinkle half of cheddar cheese over pie crust. Top with vegetables and remaining cheese. In small bowl, beat milk and eggs together, then pour over vegetable mixture. Sprinkle with paprika. Bake until pie is set, 35 to 40 minutes. Cut into wedges and serve warm. PER SERVING: 236 CAL.; 10G PROT.; 14G TOTAL FAT (6G SAT. FAT); 21G CARB.; 103MG CHOL.; 21 7MG SOD.; 3G FIBER. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Pot Pie Recipe By : Vegetarian Times Magazine, March 1998, page 44 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup white wine or vegetable stock -- up to 1/2 1 cup chopped onion 1 cup thinly sliced celery 1 cup diced red bell pepper 2/3 cup thinly sliced carrot 2/3 cup sliced frozen green beans 1/3 cup frozen peas 1/3 cup whole wheat flour 1 cup skim milk or soy milk 2 cups vegetable stock 2 tablespoons chopped fresh parsley 1 teaspoon salt or low-sodium soy sauce 1/2 teaspoon dried thyme 1/4 teaspoon dried sage 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper Basic Biscuit Crust 1 3/4 cups unbleached OR whole wheat pastry flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons butter or margarine 3/4 cup buttermilk or soy milk 2 teaspoons honey 6 SERVINGS LACTO/VEGAN This recipe lends itself to creativity, as it can be prepared with almost any combination of vegetables. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a bit heavier. Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry our, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes. In glass measuring cup, combine milk or soy milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside. Biscuit topping: In large bowl, mix flour, salt, baking powder and baking soda. Using a pastry blender or fork, cut butter or margarine into flour mixture until it resembles coarse meal. In measuring cup, combine buttermilk or soy milk and honey. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky. Turn dough out onto lightly floured surface. Roll out into shape to cover casserole dish or cur into wedges. Lay biscuit topping lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes. PER SERVING: 339 CAL.; 13G PROT.; 8G TOTAL FAT (1G SAT. FAT); 60G CARB.; 0 CHOL.; 1,318MG SOD.; 10G FIBER. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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