Thursday, January 19, 2012
Veggie Pot Pie
1 cup AP flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne
1/4 tsp black pepper
1/2 tsp garlic powder
3 TBS Butter (or EB to keep it vegan) cold, and diced
1/4 cup grated cheese (omit or use a vegan sub.)
1/2 cup milk (non dairy milk)
You could make the crust in a food processor and I recommend it, but that's cause I hate touching butter or anything resembling butter.
Either way I did it by hand. Mixed all dry, then "cut" the butter in with my fingers until the whole thing was a lumpy, texture, then added cheese and milk. Refrigerated until the veggies we about done, then rolled on a lightly floured surface.
Preheat oven 350*
2 yellow potatoes, cubed
1 head broccoli, cut into florets
1/2 head cauliflower, cut into florets
1 can sliced mushrooms
1/2 onion, diced
2 celery stalks, diced
1 carrot, diced
1 parsnip, diced
3 garlic cloves, minced
1 Tsp Oregano
I blanched the potatoes cauliflower and broccoli in water about 5 minutes.
In a large skillet I sauteed the oil, onion, celery, carrot, garlic, and parsnip until they began to get a bit tender, stirred in mushrooms, and seasonings, then added the blanched vegetables and simmered a few minutes.
2 cups stock
2 TBS butter (use EB to keep it vegan)
2 TBS Flour
Make the roux first by melting the butter and then whisking in flour, stir in stock and bring to a boil. Season to taste.
I used a 8" glass baking dish as I had lots of filling.
Layer in vegetables, pour gravy on top. Pat dough on top attempting to "Seal" edges as much as possible. Cut an X on top to allow for breathing. Place into the oven and bake about 45 minutes or until crust is golden brown.
This was SO amazing! You could use any array of vegetable you wanted. Next time I will add greens for sure. Try this recipe, it seems labor intensive but so worth it!