Thursday, January 6, 2011
A pot pie in January is like no other time of the year; the root vegetables are prime warmers during this season, the holidays have sweetened our palette and we crave a reprieve. The creamy pie filling melds with the variety of textures , potato, corn, cauliflower; and the herbs make savory what the crust makes flaky. As the wind howls and the snow piles, warm and toasty on the inside, our bellies full, all is right with the world and we can turn inward and toward each other to share in the comfort.
2 stalks celery, chopped
1 onion, chopped
2 carrots, chopped
3 tbsp earth balance vegan margarine (I use the soy free)
1/2 C flour
1 C nutritional yeast flakes
2 cups of vegetable broth
1 C plain almond milk
1 tsp salt
1 tsp pepper
2 tsp cumin
3/4 C frozen peas
3/4 C froz
1 C frozen cauliflower & brocoli blend
*maybe cubed extra firm tofu
Saute celery, onions, and carrots in butter for about 8-10 minutes.
Add the flour and yeast, stirring constantly for 1 minute, i like to whisk at this stage~
Add broth and milk to mixture while stirring constantly
Cook over medium heat until bubbly then stir in the peas, cauliflower, & brocoli, salt, cumin and pepper.
pour into pie crust~
Bake at 375 F for 30-45 minutes
you could also use cauliflower, earth balance butter and a vitamix (or food processor if your awesome husband didnt buy you one!) to make a top crust not unlike a shepherds pie, instead of a top layer of crust. it is delicious and has far less carbs~
I used a frozen spelt flour crust that i bought at the food co-op, you can make your own or you could add the pot pie mixture into a 2 qt baking dish or individual ramekins and cover with this:
1 cup flour
1 tsp salt
1/3 cup earth balance
2-3 tbsp cold water
Mix flour and salt together, cut in butter, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit over the casserole dish.