Guest guest Posted May 23, 1999 Report Share Posted May 23, 1999 Thanks should go to Kathleen for formatting the Veg Times recipes!! * 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. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Pot Pie (4/99) Recipe By : Vegetarian Times Magazine, April 1999, page 46 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Pies And Pastry Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peeled and cubed boiling potatoes 4 teaspoons vegetable oil 1/4 cup whole wheat flour or white flour 1 1/2 cups vegetable broth 1 tablespoon nutritional yeast flakes 2 teaspoons soy sauce Salt and freshly ground black pepper Dough for two-crust 9-inch pie* 1 medium onion -- chopped 1 cup small broccoli florets 1/2 cup diced carrot 1/4 cup corn kernels -- fresh or frozen 1/4 cup frozen peas 6 SERVINGS OVO-LACTO Though this dish makes a satisfying supper on its own, you can also serve it with crusty bread or a green salad. * Homemade whole wheat pastry is best, but you can substitute a store-bought crust Preheat oven to 350F. Cook potatoes in lightly salted boiling water just until render, about 10 minutes. Drain and set aside. Meanwhile, in medium saucepan, heat oil over low heat. Stir in flour and cook, stirring, until mixture is very thick, about 1 minute. Gradually add broth, stirring constantly. Add nutritional yeast, soy sauce, salt and pepper, stirring constantly. Remove sauce from heat and set aside. Roll our bottom crust and fir into 9-inch pie plate. Scatter potatoes and remaining vegetables over crust and spoon sauce over them. Place top crust on pie, crimp edges and make a couple of slits in crust for steam vents. Bake until crust is lightly browned, about 1 hour. Let stand 5 to 10 minutes before serving. PER SERVING: 372 CAL.; 6G PROT.; 21G TOTAL FAT (5G SAT. FAT); 40G CARB.; 0 CHOL.; 419MG SOD.; 3G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Vegetable Pot Pie Recipe By : Cooking the Whole Foods Way, Christina Pirello Serving Size : 1 Preparation Time :0:00 Categories : Vegan Pies & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetables: 1 cup cabbage -- diced 1 small carrot -- diced 1 small parsnip -- diced 1 turnip -- diced 1 onion -- diced --- gravy: 4 cups spring or filtered water 1 tablespoon soy sauce 1 teaspoon corn oil 1/3 cup whole wheat pastry flour --- crust: 3/4 cup whole wheat pastry flour 1/4 cup yellow corn meal 1 pinch sea salt 1 pinch dried rosemary 2 tablespoons corn oil 1/4 cup cold spring or filtered water Bring water for gravy to a boil and cook each vegetable (in the order listed above) until almost done; set aside. Using this stock as a base for the gravy, add soy sauce and corn oil and cook over low heat for 5 minutes. Stirring constantly, slowly add flour. Gravy will thicken after a few minutes. Pour gravy over cooked veggies and stir well. Spoon this mixture into a lightly oiled deep-dish pie pan. Preheat oven to 350F. Prepare the crust by combining flour, corn meal, salt and rosemary. Stir in oil and water with a fork and mix well. Knead briefly to form a cohesive ball of dough. Roll out dough, between waxed paper, into a thin round. Cut crust into thin strips and create a lattice net on top of the pie. Tuck edges of lattice strips into the filling. Bake until filling is bubbling and top of pie is golden brown and firm. Serve hot. > Ellen C. <ellen - - - - - - - - - - - - - - - - - - NOTES : " My inspiration for this pot pie came from Meredith McCarty, one of the most talented whole foods cooks in the world, in my humble opinion. She has an intuitive, creative cooking style that has created some of the richest, most delicious whole foods dishes I have ever tasted. " [Christina] Nutr. Assoc. : 0 0 0 0 0 0 0 0 1582 0 0 26182 0 0 26182 435 0 0 0 1582 Quote Link to comment Share on other sites More sharing options...
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