Wednesday, March 24, 2010
Tonight for supper, I made a veggie pot pie! It was a really fun and delicious meal!
Here is the recipe for the Veggie Pot Pie (see picture to left):
For the crust: 1 cup non wheat flour (I used spelt, but any other type of flour would also likely be fine), 1/2 tsp sea salt, 1/3 cup canola oil, 2 tbsp rice milk
Place flour and sea salt in food processor and blend thoroughly. Add canola oil and blend again. Add rice milk and blend until dough forms. Remove from food processor, roll into ball, place in plastic bag/bowl, and refrigerate for 1 hour +.
For the filling: 1 tbsp olive oil, 1 onion, chopped, 2 garlic cloves, sliced, 1/2 leek, chopped, 2 celery stalks, chopped, 1 sweet potato, peeled and chopped, 1 cup crimini and shitake mushrooms, chopped, 1 carrot, chopped, 1/2 cup zucchini, chopped, 1/2 cup green beans, quartered, 2 tbsp wheat free tamari, 1 tsp dried sage, 1 tsp mixed herb blend (parsley, thyme, leek, celery, sage, and marjoram), 1/2 tsp nutritional yeast, 1 1/2 tbsp non wheat flour, 1 1/4 cup water, 2 cups cooked navy beans
Preheat oven to 350 degrees. Heat olive oil over low heat in large frying pan and add onion, garlic, leek, and celery and saute for 3 minutes. Add sweet potato and saute for another 5 minutes. Add mushrooms, carrot, zucchini, green beans, tamari, sage, mixed herbs, and saute for another 3 minutes. Add nutritional yeast, non wheat flour, and water, bring to boil, reduce to simmer for 6 minutes or until sweet potatoes are tender. Stir in navy beans (which were soaked for 4 hours and then cooked earlier in the day). Transfer filling to a lightly canola oiled glass baking dish.
Remove dough from fridge, place on a lightly floured counter and roll into flat square/circle. Place over top of filling and place in oven for 25 - 30 minutes. Once the meal was dished up, it was seasoned with flax oil and was very yummy!
The spelt flour made a dough that was a bit dense and harder to roll out, but it still tasted very good as the crust.
Sunday, March 21, 2010
Thank you to everyone who has continued to look at the blog - sorry I haven't posted for awhile! I have been continuing to make the recipes already posted on the cleanse blog (especially the red lentil stew #3!), as well having lots of simple suppers. I have made a few new dishes lately though that I wanted to post. The first is a delicious Chickpea Loaf with Baked Yams which I made last week, but didn't make the time to post until now!
Here is the recipe for the Chickpea Loaf with Baked Yams (see top picture to left):
1 tbsp canola oil, 2 medium yams, quartered, 1 tbsp olive oil, 3 garlic cloves, minced, 1 medium onion, chopped, 1/2 leek, chopped, 2 stalks celery, chopped, 2 carrots, chopped, 1/2 cup shitake mushrooms, chopped, 1 cup zucchini, chopped, 1/2 cup black kale, chopped, 1/4 cup fresh parsley, chopped, 1 tbsp wheat free tamari (optional - can use 1 tsp + sea salt instead), 1/2 tsp cumin, 1/4tsp turmeric, 2 cups precooked chickpeas, mashed, 1 1/2 tbsp tahini
Preheat oven to 350 degrees. Place 1 tbsp canola oil in a casserole dish and add yams. Cover dish, place in oven and bake for 60 minutes or until tender.
Place olive oil in large frying pan over low heat and add garlic, onions, and leek and saute for 5 minutes. Add celery, carrots, shitake mushrooms, zucchini, and black kale and saute for another 3 minutes. Add parsley, wheat free tamari (I use the san j brand because it contains certified organic soy beans), cumin, and turmeric and saute for another 2 minutes. Remove from heat, add in mashed chickpeas and tahini and mix well. Pack mixture into a lightly canola oiled casserole dish and place in oven (at the same time as the yams is fine) for 30 minutes.
Once both dishes were finished baking, they were served together and seasoned with flax oil and sea salt to taste. This was a delicious meal!
The second recipe I wanted to post is New Chickpea Stew - I had this for supper tonight and it was also very yummy.
Here the recipe for the New Chickpea Stew (see bottom picture to left):
1 tbsp olive oil, 1 onion, chopped, 2 garlic cloves, minced, 1/2 leek, chopped, 3 stalks celery, chopped, 1 cup yam, peeled and chopped, 1/2 cup shitake and crimini mushrooms, chopped, 1 cup zucchini, chopped, 1 tbsp fresh parsley, chopped, 1/2 tsp red chili flakes, 1/4 tsp sage, 1/2 tsp mixed herb blend (which included parsley, thyme, leek, celery, sage, marjoram), 6 cups water, 2 cups cooked chickpeas, 1/4 cup almond butter (or other type of nut butter), 2 cups black kale, chopped, 2 green onions, chopped, 3 tbsp lemon juice, freshly squeezed
Place olive oil in a large pot over low heat. Add onion, garlic, leek, and celery and saute for 5 minutes. Add yams and saute for another 5 minutes. Add mushrooms and zucchini and saute for another 3 minutes. Add parsley, sage, red chili flakes, and mixed herbs and saute for another 1 minute. Add 6 cups water and cooked chickpeas, bring to a boil, and reduce to simmer for 25 minutes, or until yams are tender. Remove 1 cup of liquid from stew, place in bowl, add 1/4 cup almond butter, whisk together until blended, add mixture back to stew and stir thoroughly. Add black kale, green onions, and lemon juice. Once the stew was dished up, it was seasoned with flax oil. It was another fortifying and tasty meal!