Monday, January 4, 2010

Amazing Vegetable Pie: vegetarian/ vegan

This recipe is quite simple and always delicious!

Begin by dicing a and boiling a potato. While it is cooking saute onion, garlic, and celery.
Chose several FRESH vegetables, I usualy use 2-4 different veggies, whetever is in the fridge.

I recommend: carrots, kale, broccoli, asparagus, corn, spinich, cabage, green beans, red bell pepper, whatever! For this pie I used bok choy, zuchinni, and cilantro.

Chop your veggies and add to the onion. Season with Braggs, or soy sauce, seasame seed oil, and dried/fresh herbs. Cover and let this simmer on low/med for 10 min. Turn off the potatoes as soon as they are soft, drain and add to the veg mixture.

Gravy time. Make your favorite gravy! I melt a pat of Earth Balance Buttery Spread in a small pan. I then mix about 1 1/2 TBSP of flour in a cup of warm water till dissolved. Pour this on the butter in pan and add some boullion (Better than Boullion is super!). Let this cook on low till it thickens, add more water if needed, and stir often.

I use 1 1/2 cup of white unbleached flour, and 1/2 cup of whole spelt flour. Use what you like, you just need 2 cups. Add 1 TSP of sea salt, and 1 TBSP of dried herbs (dill). Measure 3/4 cup of Earth Balance, or butter. Blend with your fingers until it is mealy looking. Add 2-6 TBSP of ICE cold water, one TBPS at a time, until your dough has formed, stop before it gets too sticky. Divide ball in half and roll on floured surface, then add to pie dish.

Add veggies and gravy to pie bottom...

Cover with the other half of pie crust. I like to make it pretty with leaves and berries made out of left over pie crust. Be sure to poke some fork holes into top crust.

Bake in a 400 degree oven for 20-25 min or until crust is golden brown. I broil on low for about 2-5 minutes to get that golden color.

It is a hit everytime! Enjoy! ~xoxi

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