As many of you know, March 14 is National Pi Day. This comes from the date being 3/14 (3.14) on which many people celebrate by eating or baking pies.
Not to be left out, I decided to make my favorite pot pie for dinner tonight. This is a recipe I have adapted and re-adapted to make vegan until it’s barely recognizable from the original but the delicious savory gravy stays the same. It’s a cinch to make but it will make it look like you worked all day. I cheat and use a pre-made crust that I find in the gluten-free section in Wegmans Nature’s Marketplace but you can make your own if you’re so inclined.
Chicken-less Pot Pie
1 package of vegan pie crust (top and bottom crust)
1/3 C. Earth Balance
1 large potato, peeled and diced
1/2 C. chopped onion
8 oz. baby bella mushrooms, sliced
1/3 C. all-purpose flour
½ tsp. salt
¼ tsp. pepper
1 tsp. poultry seasoning
1 ½ C. vegetable broth
1 tsp. chicken flavored vegan bouillon such as Better Than Bouillon
2/3 C. almond milk
3 Tbs. sherry
3 C. frozen vegetables, thawed (feel free to mix this up to your liking)
- Heat oven to 425°F. Prepare pie crust according to package instructions lining the bottom of a 9-inch pie pan. Prick bottom and sides of the crust with a fork.
- Melt Earth Balance in a medium pan over medium heat. Add potatoes, cover and cook until almost tender. Add onions and mushrooms and cook until soft. Add flour, salt, pepper, poultry seasoning and stir until blended. Gradually stir in broth, bouillon and milk stirring and mixing until it’s bubbly and thickened. Stir in sherry.
- Add vegetables and mix well. Remove from heat and spoon into the crust-lined pan. Top with second crust, seal edges and flute. Cut slits in the top of the crust to allow the steam to escape.
- Bake for 35 minutes or until crust is golden in color. Let stand for 5 minutes before serving.
This recipe feeds a crowd but can easily be scaled down for a smaller family or bring it to the office to show everyone how delicious gluten-free vegan food is! I was blown away by it at the macro vegan dinner in August!
5 cups quinoa
10 cups water
2 bunches red radishes
1/2 cup olive oil (optional)
1 large bunch mint leave, finely chopped (~1/2 cup)
6 lemons, juiced (~1 cup)
1 tsp. sea salt
3 Tbl. umeboshi plum vinegar
6 Tbl. raw pine nuts
6 medium cucumbers, peeled and diced small
1/2 bunches fresh parsley, finely chopped (~3 cups loosely packed)
1.Rinse quinoa and strain. Add water. Bring to a boil, reduce heat to low, cover and cook for 20-25 minutes. Allow to cool.
2. Prepare radishes. Finely dice, quickly blanch and cool.
3. Mix olive oil, mint, lemon juice, salt and vinegar. Add this mixture to the quinoa.
4. Toast pine nuts in a small skillet on a low flame for a few minutes, stirring frequently.
5. Fold in blanched radishes, cucumbers, pine nuts and parsley.
6. Serve chilled.
I made this chili for a fundraiser put on by the Democratic Women of Broome County to benefit their Education and Scholarship fund. I promised they would find the recipe on my website so here it is!
Vegan White Chili
1 tablespoon olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (16 ounce) cans Great Northern Beans
1 (14.5 ounce) can vegetable broth
In large skillet, cook onion in oil for 4 minutes or until transparent. Add chiles, flour and cumin; cook and stir for 2 minutes. Add beans and broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Cook until hot.
I’ve made lasagna for years but this was my first shot at a vegan version. I bought the no-cook noodles this time because I really didn’t want to spend too much time in the kitchen after our holiday cooking sprees and simply followed the directions on the back of the box (easy, right?).
Of course, making it vegan required some modifications. Instead of using ground meat, I used my favorite Field Roast’s Italian Sausage slicing two of them into rounds and then quartered the rounds before sauteing them with olive oil in a pan along with about a cup of chopped mushrooms. When it was done cooking, I added tomato sauce creating the meat sauce called for in the recipe.
I’m not a big fan of store bought vegan ricotta cheese so I consulted my Chloe’s Vegan Italian Kitchen book and found the recipe for ricotta that I’d used in the past. I had tried this tofu-based cheese with Chloe’s Pasta Norma and really liked it but the true test would be in a lasagna where the taste of the cheese really needs to be able to stand alone. It definitely passed the test.
ROCKIN’ RICOTTA from Chloe’s Italian Kitchen
Makes about 3 cups
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 3 garlic cloves
- 1 (14-ounce) package extra-firm tofu, drained
- 2 tablespoons lemon juice
- 2 teaspoons sea salt
- 1 ½ teaspoons freshly ground black pepper
- 3 cups fresh basil
After assembling the lasagna again using the instructions on the box, I topped it with some Daiya mozzarella and popped it in the oven.
What I learned: I made a single batch of the ricotta this time but next time I will double it and will halve the amount of salt called for in the recipe as the sausage made it quite salty. I may add some chopped spinach as well to up the nutritional content.
All in all, the outcome was an easy, quick and delicious meal I will definitely make again and again! Don’t be afraid to veganize your favorite recipes. The results may surprise you!
Vegan is easy!
|Deliciousness on a plate!
This recipe for Broccoli Alfredo Lasagna was created by my own brother, The Meaty Vegan. Eric has a doubly challenging task in that he, his wife and their toddler son are not only vegan but gluten-free as well.
Dr. D. and I had this a couple of weekends ago and it was very good! There are a couple of things I feel I need to point out. You will need nine (9!) cloves of garlic for this recipe; five for the filling and four for the Alfredo sauce. Do not skimp! All that garlic makes this dish taste amazing! Also, the recipe calls for two boxes of lasagna noodles but I found one to be sufficient.
Eric created this recipe for a contest for Follow Your Heart vegan cheese but you can substitute any kind of vegan cheese you prefer (I love Daiya!).
This will be a dish you make for company and bring to potlucks to prove how fantastic vegan food is! Check out the recipe on the Meaty Vegan blog here. Tell my brother I sent you.
I have been on one heckuva mushroom kick lately! First it was the Country Mushroom Soup featured in last week’s Foodie Friday post and now it’s Mushroom Stroganoff.
I’m really nuts about this dish and must make it once the craving hits. To keep it vegan, I serve it over bowtie pasta as even No Yolks Egg Noodles still contain egg whites.
|Photo courtesy of Google Images
1 and 1/2 pounds mushrooms, any type, cut into 1/4″ slices
2 Tbs. olive oil
1 medium onion, chopped
1 tsp. salt
2 tsp. beef flavored Better Than Bouillon (optional)
1 C. vegetable broth
2 (or more) Tbs. cognac
1 C. vegan sour cream
1 pound pasta of choice
In a 4-quart pot, bring 2 quarts of water to a boil.
In a large saute pan over medium-high heat, cook mushrooms in small batches in a few teaspoons of olive oil. Let mushrooms slightly brown and remove from pan; cook next batch adding oil a teaspoon at a time when needed. Set aside.
Add onions and salt to the pan and cook until translucent and beginning to turn golden, about 5 minutes. Use another teaspoon of oil if the pan is too dry. Cook the mushrooms for 10 minutes, stirring occasionally.
Put pasta in boiling water. Cook for time indicated on package.
Add the vegetable broth, Better Than Bouillon (if using) and cognac to the mushrooms. Cook for 10 – 15 minutes until liquid has reduced and has thickened.
Lower the heat on the mushroom mixture and stir in the sour cream. Bring just to a simmer, stirring to heat through.