a catalog of ordinary and extraordinary vegan foods
that looks great! do you have a recipe for it?
Vegetable Pot Pie25 baby carrots, cut in half or thirds or 3 large carrots, peeled and diced in 1/2 inch pieces1 large russet or sweet potato, peeled and diced in 1/2 inch pieces3 tbsp vegan margarine1 stalk celery, chopped2 cups chopped fresh spinach3 cups sliced mushrooms1/2 cup chopped onion3 tbsp flour2 cups vegetable broth1/4 tsp dried thyme1/4 tsp nutmeg1/2 tsp pepper1/2 tsp hot red pepper sauce1/2 cup shredded VeganRella, Cheddar-style (optional)Drop biscuits:1 cup flour2 tsp baking powder1 tsp sugar1/4 tsp salt1/4 cup cold margarine, cut in small pieces1/2 to 1/3 cup rice or soy milk, unsweetened1. Preheat oven to 400 degrees F. To prepare filling, bring a largepot of lightly salted water to a boil. Add carrots andpotato. Cook 10 minutes or until vegetables are tender. Drainwell.2. Meanwhile, melt margarine in large skillet over medium heat. Addmushrooms, celery, onions and spinach. Saute 5 minutes or untiltender. Stir in flour. Gradually stir in broth. Add thyme, nutmeg,1/2 teaspoon salt, pepper, and hot pepper sauce. Stir in drainedvegetables. Spoon into a 10-inch deep baking dish that has beensprayed with Pam and sprinkled with a generous layer of wheat germ.Top with shredded cheese, if using.3. To prepare drop biscuits, stir flour, baking powder, sugar, andsalt in medium bowl. Cut in margarine until mixture is crumbly.Gradually add milk, stirring to form a wet batter. Drop heapingtablespoons of batter onto vegetable filling to form "crust." Don'tcompletely cover the filling. Bake 20 minutes or until biscuits aregolden brown.
thanks! i am going to try a variation of this tonight!
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