Wednesday, March 24, 2010
Veggie Pot Pie!
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.