Snow, chill, ice and rain please go away and let the sunshine radiate its warmth and heat, and that is coming from a person who is not so keen on hot weather. I just want to stop wearing layers of clothing and worrying about the electricity bill warming up a place that is never going to warm up.
One thing that will warm us all up is this Winter Vegetable Pot Pie. All the vegetables are available right now, even the peas direct from your freezer. The thick gravy sauce in this Winter vegetable pot is what makes the dish rich and rib sticking. If you want more vegetables on your plate, serve this with sauteed green and mash potatoes for comfort.
A number of people who have tried these have asserted their pleasing with a smile and one simple comment: Delicious! And the meat eaters utter in surprise - I can't believe its vegan, its so flavourful. I've also made this Vegetable pot Pie with butternut squash, red pepper and slender green beans.
A word about the puff pastry topping - I have to admit, not out of laziness, although that is how it may be perceived by some, but the truth is I hate waste even with scraps of left over pastry. I made square - almost rectangular puff pastry tops, which puffed up like pillow case. I guess I could use the scraps of pastry to make shaped on top of the puff pastry, but sometimes I do not have the patience. Anyway, aesthetically round ones are much better.
Vegan Vegetable Pot Pie topped with Puff Pastry
Serves 6
Ingredients
4 tablespoons olive oil
I large onion, minced
chestnut mushrooms, sliced
4 carrots, sliced
3 celery stalks, sliced
1/2 teaspoon dried thyme
salt and black pepper
Plain flour
vegetable stock
Handful of frozen peas
Packet of ready rolled puff pastry, cut out into 6 circles to fit your pie dish.
Method
Heat the oil in a wide pan over medium-high heat. Saute the onions until transluscent, then stir in the celery, carrots, thyme, salt and pepper. Cook, stirring occasionally, until the vegetables are beginning to soften about 10 - 15 minutes. Then stir in the mushroom and saute. Add the flour and cook, stirring to prevent it from sticking for 30 seconds or so. Pour in the vegetable stock and peas, bring to a boil and simmer for a few minuted. Turn off heat and transfer the vegetable mixture into ovenproof dishes or an 8-10 inch square baking dish. Lay the pastry circles on top. Bake until the puff pastry is puffed and golden - about 25 to 30 minutes.Bookmarked and adapted Mushroom Pot Pie recipe from Real Simple: Life Made Easier website.
My not so little brother requested that I make the Chilli and Clementine, he's been feeling a little under the weather, so of course as a good big sister - I did as he requested and made him his own Chilli and Clementine Cheesecake. I hope he shares some of it with his little ones.
I have already posted this recipe earlier in the year, but of course by doing so again I can show it off once more. This time I am sharing it with One Ingredient hosted this month by Laura of How to Cook Good Food and Nazima of Franglais Kitchen who are featuring my favourite ingredient chilli this month.
Clementine and Chilli Cheesecake
Serves 8
Ingredients
Packet of digestive biscuits
55g butter
225g cream cheese
280ml whipping cream
85g caster sugar
Zest and Juice from 2 large and firm clementines
Pinch of chilli flakes plus extra for garnishing
1 whole clementine, peeled and segments separated for the topping
Method
Grease and line the bottom of a 8 inch cake tin and crush all the biscuits in a bowl. Then melt the butter in a pan and stir in the biscuit crumbs. Tip this into the cake tin, spread out and press firmly with the back of a spoon. Chill in the fridge. Put the zest and juice of the clementines into a bowl and stir in the sugar until dissolved. Stir in the cream cheese until it is of a smooth consistency. Whip the cream in another bowl, then fold into the cheese mixture, finally fold in the chilli flakes until combined. Then evenly spoon the mixture onto the biscuit base. Smooth out flat, cover with cling film and chill for at least 2 hours; even better overnight.
When the cheesecake is set, remove from the tin and decorate with clementine segments and sprinkle of the chilli flakes. Slice and serve.
The girl from Mexico approves of my Mexican Tamale Bean Pie, other than it could have been a touch hotter and spicier and of course, traditionally its wrapped and cooked in corn husk, it got the thumbs up. It made my day.
I make this Mexican Tamale Bean Pie all the time, partly because its an easy dish to make, partly because I like eating it too. I have posted it on my blog before, see this link, but it has changed a lot since then - before it was suitable for vegetarians, this one is suitable for vegans, though there is nothing stopping you from putting a handful of grated cheese on the top then putting it under the grill to melt or even topping it with a fried egg or two, but too be honest with you it doesn't need either. It s quite tasty without the additional toppings mentioned.
I am sharing one of these pies with One Ingredient hosted this month by Laura of How to Cook Good Food and Nazima of Franglais Kitchen who are featuring my favourite ingredient chilli this month. Also the soy mince, kidney and black beans in this vegan Mexican Tamale make this post suitable for My Legume Love Affair 57, this popular, legume-centred event was created by Susan, The Well-Seasoned Cook, and is now run by Lisa of Lisa's Kitchen. This March it is being hosted by PJ of Seduce Your Tastebuds.
Vegan Mexican Tamale Bean Pie
Serves 4 - 6 depending on the size of your pie dishes
Ingredients
for the pie filling
2 tablespoon olive oil
2 medium onions, finely sliced
2 garlic cloves, minced
50g – 75g jalapeno from a jar, minced
Pinch of chilli flakes
350g reconstituted organic soy mince
400g can chopped tomatoes
2 tablespoons tomato puree
400g cooked black and kidney beans
300g vegetable stock
Salt and pepper to taste
for the polenta topping200g quick cook polenta800ml water
4 tablespoons fresh coriander
Method for the pie fillingHeat the oil in a large pan and fry the onion and garlic until softened slightly. Add the jalapenos, chilli flakes, soy mince, tomatoes, tomato puree, beans, stock, lemon juice and remaining coriander and cook on gentle heat for 30 minutes until thick like stew. Season to taste and pour into an ovenproof dish.
Preheat the oven to medium to high.
for the polenta topping
Either cook polenta acording to packet instuctions Or
Boil the water, then slowly pour in the polenta whisking all the time, until it begins to thicken and splutter. Stir in 2 tablespoons of the coriander and salt to taste. Evenly pour over the pie filling and smooth. Bake in oven for 20 minutes or so. Serve immediately.
