Vegetable Pot Pie - Recipelink.com

Featured Cookbook

Book Description

An essential cookbook for vegetarians and vegans, this is the latest in the best-selling Big Book series. And you don't even have to be vegetarian - just hungry - to enjoy it. With the abundance of fresh, interesting vegetables, fruits, grains, and legumes found in today's markets, variety is now the spice of life for vegetarians too. This fabulous cookbook, overflowing with more than 225 recipes for cooking healthfully and creatively, is a one-stop guide to making the most of seasonal produce.

... (more)

The Big Book Of Vegetarian: More Than 225 Recipes For Breakfast, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, and Desserts

Authors: Kathy Farrell-Kingsley

Date: January 2005

ISBN: 0811841162

Publisher: Chronicle Books

Paperback

ORDER/INFO

Vegetable Pot Pie
Recipe from: The Big Book Of Vegetarian
by Kathy Farrell-Kingsley
Cookbook Heaven at Recipelink.com

This recipe fends itself to creativity, as it can be prepared with almost any vegetables you like. The biscuit crust is a low-fat version of a traditional pot pie topping. Soymilk can be substituted for the buttermilk and maple syrup for the honey to make it vegan; however, the topping may be a bit heavier as a result. This recipe can also be made into individual pot pies in which case reduce the baking time to 15 to 18 minutes.

Servings: 6

1 tablespoon butter
1 tablespoon canola oil
1 cup chopped onion
1 cup thinly sliced celery
1 1/2 cups small broccoli florets
1 cup diced red bell pepper
1 cup frozen green beans, thawed
1/2 cup unbleached all-purpose flour
1 cup milk or plain soymilk
2 cups rich vegetable broth or canned broth
2 tablespoons chopped fresh parsley
1 teaspoon tamari or reduced sodium soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
Salt and freshly ground black pepper
BISCUIT TOPPING:
1 3/4 cups whole-wheat pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter
3/4 cup buttermilk or plain soymilk
2 teaspoons honey

Preheat the oven to 400 degrees F.
Make the topping: In a medium skillet over medium-high heat, melt the butter the oil. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the celery, broccoli, bell pepper, and green beans and cook, stirring often, until the vegetables are tender, about 10 minutes. Reduce the heat to low. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes.
In glass measuring cup, combine the milk and broth. Slowly add to the vegetable mixture while whisking constantly. The sauce will start to thicken. Add the parsley, tamari, thyme, and sage. Season to taste with salt and pepper. Cook, stirring constantly, until thickened. Remove from the heat, transfer to a 2quart casserole, and set aside.
Make the topping: In a large bowl, mix the flour, salt, baking powder, and baking soda. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse meal. In a measuring cup, combine the buttermilk and honey. Add to the flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if the dough is too dry. Knead lightly in the bowl for 3 to 5 minutes, until the dough is no longer sticky. Turn the dough out onto a lightly floured surface. Roll out into a shape to cover the casserole dish.
Lay the biscuit topping lightly over the filling. Do not seal the edges. Bake for 20 to 30 minutes, until the crust is golden brown and the filling is bubbling.

More From This Book: