Recipes of Goodness
This is what you get when I'm unemployed, lots of posting:
Portobello Pot Pie
Crust:
1 cup all-purpose or pastry flour
1/2 tsp salt
1/3 cup margarine (I suggest earth balance, the greatest butter substitute known to all mankind)
2 tbsp soy or almond milk (I used soy, but I suppose you could use rice milk if you wanted to)
Filling:
1 medium onion, chopped
2 large portobello mushrooms, stems removed, cubed
4-6 button mushrooms, chopped
1 tbsp olive oil
1 small potato, cubed
1 medium carrot, chopped
1 celery stalk, chopped
2 tbsp tamari (that's soy sauce you guys ;)
1/2 tsp dried thyme
1 tsp dried sage
3/4 cups vegetable stock
2 tbsp flour
To prepare the crust: In a food processor, blend the flour and salt together. Add the margarine and pulse until mixture resembles a course meal. Add "milk" and blend until well combined and dough forms. Remove dough, roll into a ball, and wrap in plastic; chill for at least 1 hour before using. Preheat oven to 350 degrees F (180C). Lightly oil a deep 10 inch pie plate or an 8x8 inch baking dish and set aside.
In a large saucepan on medium heat, saute the onions and mushrooms in oil until onions are translucent. Add the potatoes, celery, carrots, tamari, thyme, sage, and stock. Bring to a boil then reduce heat. Cover with lid and simmer for 4-6 minutes or until potoatoes can be poked easily with a fork (a fork, not a spoon, ya hear!). Stir in the flour and simmer until sauce beins to thicken.
Transfer cooked vegetables to baking dish. Roll out the chilled dough and place evenly over top of vegetables. Bake for 20-25 minutes. Let sit 5 minutes before serving. Makes 4 servings (or two servings and some leftovers), enjoy!
Sesame Roasted Asparagus (or the easiest, bestest way to make asparagus ever)
1 lb fresh asparagus, ends removed
2 tsp dark sesame oil
1/3-1/2 tsp coarse salt
1 tbsp sesame seeds, toasted
Preheat oven to 475 degrees (245C). In a large bowl (or on the baking pan if you have no large bowl, or no large bowl big enough to handle long asparagusi) toss the asparagus, oil, salt, and sesame seeds together until well coated. Lay on a baking sheet a bake for 10-12 minutes. Serve immediately or at room tempature. Makes 2 large or 4 small delicious servings.
Portobello Pot Pie
Crust:
1 cup all-purpose or pastry flour
1/2 tsp salt
1/3 cup margarine (I suggest earth balance, the greatest butter substitute known to all mankind)
2 tbsp soy or almond milk (I used soy, but I suppose you could use rice milk if you wanted to)
Filling:
1 medium onion, chopped
2 large portobello mushrooms, stems removed, cubed
4-6 button mushrooms, chopped
1 tbsp olive oil
1 small potato, cubed
1 medium carrot, chopped
1 celery stalk, chopped
2 tbsp tamari (that's soy sauce you guys ;)
1/2 tsp dried thyme
1 tsp dried sage
3/4 cups vegetable stock
2 tbsp flour
To prepare the crust: In a food processor, blend the flour and salt together. Add the margarine and pulse until mixture resembles a course meal. Add "milk" and blend until well combined and dough forms. Remove dough, roll into a ball, and wrap in plastic; chill for at least 1 hour before using. Preheat oven to 350 degrees F (180C). Lightly oil a deep 10 inch pie plate or an 8x8 inch baking dish and set aside.
In a large saucepan on medium heat, saute the onions and mushrooms in oil until onions are translucent. Add the potatoes, celery, carrots, tamari, thyme, sage, and stock. Bring to a boil then reduce heat. Cover with lid and simmer for 4-6 minutes or until potoatoes can be poked easily with a fork (a fork, not a spoon, ya hear!). Stir in the flour and simmer until sauce beins to thicken.
Transfer cooked vegetables to baking dish. Roll out the chilled dough and place evenly over top of vegetables. Bake for 20-25 minutes. Let sit 5 minutes before serving. Makes 4 servings (or two servings and some leftovers), enjoy!
Sesame Roasted Asparagus (or the easiest, bestest way to make asparagus ever)
1 lb fresh asparagus, ends removed
2 tsp dark sesame oil
1/3-1/2 tsp coarse salt
1 tbsp sesame seeds, toasted
Preheat oven to 475 degrees (245C). In a large bowl (or on the baking pan if you have no large bowl, or no large bowl big enough to handle long asparagusi) toss the asparagus, oil, salt, and sesame seeds together until well coated. Lay on a baking sheet a bake for 10-12 minutes. Serve immediately or at room tempature. Makes 2 large or 4 small delicious servings.