2 teaspoons olive oil
2 pounds Italian(veggie) sausage links, cut into 2-inch pieces
1/4 cup olive oil
3 large onions, cut into wedges
Veggie Filling:
*note that the amounts of the veggies are easy to modify and switch out as needed. You just want about enough veggies to fill up your pot pie serving dish
3/4 cup petite peas, organic (frozen)
1 large carrot, diced
1 small potato, peeled/diced (I used a sweet white yam, but you could use a plain white Russett potato or even a sweet potato) – about 1 1/4 cups when chopped
1/2 cup chickpeas, drained/rinsed (canned)
1/2 cup shiitake mushrooms, diced
spices/oil for veggie saute:
1/2 tsp olive oil
1/4 tsp salt
a few dashes of black pepper
1/2 tsp garlic powder
a few pinches of cayenne (optional)
(Any other dry spices/seasonings you would like to add)
Cashew Base:
1 cup vegetable broth
2 cups soaked raw cashews
1 Tbsp apple cider vinegar or lemon juice
2 Tbsp white miso paste (adds saltiness and subtle flavor)
additional salt if needed (if you do not use miso paste, you should add some salt)
a few pinches of cayenne (optional)
Crust:
1 cup white flour, organic
1/4 cup virgin coconut oil (use refined if you do not want any coconut flavor at all, unrefined will have some coconut flavor)
1/4 tsp salt
1 tsp baking powder
1 tsp lemon juice
4-6 Tbsp warm water
a squeeze of orange juice (brush top of pastry with it, or squeeze over top)
*note: if you use a casserole dish or something with a larger opening space than my dish, you will need more crust to cover, so you may need to double my recipe
My dish: measures 9½ inches in diameter; holds 3.88 quarts
1. Preheat oven to 350 degrees. (Yes! At the start because this goes so fast!)
2. Add you cashews (about 1 1/2 cups before the are soaked) to a large bowl and cover with very hot water. The hottest setting on your tap. Add a pinch of salt and allow to sit while you do the veggie prep. (note: If you have time and plan ahead, soak the cashews for even longer – 4+ hours is great. This will help ease the blending process just a bit. This is advised if you are not using a high speed blender.)
3. Prep all your veggies. Set aside.
4. Add you potatoes to a deep skillet and cover with water. Bring to a boil and cover with lid. Reduce heat a bit and allow to cook until a tested potato is tender, but not mushy. Drain the water and set potatoes aside with other veggies.
5. Drain your cashews and add 2 cups of the soaked cashews to your blender. If you have any extra cashews you can thrown them in as well or toss them in whole with your veggie mix. Add the veggie broth, miso, sauce spices and acid. Blend from low to high until smooth and creamy. This may take a minute or so. Set aside. (Adjust salt and seasonings if desired.)
6. In that same skillet, add your oil and when the oil is hot add in the carrots, beans and mushrooms. Saute for a few minutes until cooked down. Then add in the peas and potatoes and saute until peas thaw a bit. Over medium heat.
7. Pour the base sauce over top the veggie saute and toss until all the veggies are well coated. Turn heat to high and saute for another 1-2 minutes so that the flavor of the nutty sauce develops a bit.
8. Pour the heated veggie filling into your pot pie serving/baking dish. Set aside.
9. Quickly mix up your dry ingredients for your crust. Then using your hands, mash in the coconut oil. Then one tablespoon at a time, add in the water. Mixing with every new spoonful. Keep adding until your dough in kneadable yet still moist. When this occurs, knead a bit then roll out on a floured surface. This does not to be perfect at all! I very quickly pressed and rolled out my dough (as you can tell by the crumbly state after baking). Add to top of your serving dish and slice a few vent lines in top. Lastly, squeeze a bit or orange juice over top – or brush pastry lightly with it. It gives a subtle orange tint that beats an “egg wash” any day!
10. Bake at 350 degrees for 40 minutes. Serve after about 20 minutes of cooling. Store in fridge and reheat as needed. Eat within 3 days. This dish probably freezes quite well, but I have not tested freezing yet.
Nutrition estimate based on 6 servings per recipe (per serving below)
3 Tbs canola oil
½ tsp black mustard seed
1 tsp whole cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound waxy potatoes
1 head cauliflower, cut into 1 1/2 inch florets
1 tablespoon peeled and grated ginger
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne
¼ C water
2 to 3 tablespoons coarsely chopped cilantro leaves
Place cauliflower florets in water to soak for 30 minutes. Drain just before adding to pan.
Boil potatoes in their skins until almost tender. About 15 minutes.
Cool, peel, and cut into 1 ½ inch pieces. Set aside.
In deep, non-stick skillet, heat oil, mustard seed, and cumin seed over medium heat.
When mustard seeds pop, reduce heat to medium low, add ground cumin and coriander, and cook for 1 minute.
Add ginger, return heat to medium, and cook, stirring for 10 seconds.
Add cauliflower and fry for 3 minutes. Add 1 Tbs water, stir well, cover, and cook 4 minutes.
Add potatoes, turmeric, salt, and cayenne. Stir gently to coat the vegetables with spices. Add 3 tablespoons of water. Stir once and cover the pan. Reduce heat to low and cook for 4 minutes, or until potatoes and cauliflower are tender. Add the cilantro and toss gently. Serves 4. Serve with raw vegetables like carrots, cucumber, sprouts, and tomatoes.
For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. We combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like lemon juice.
Use small red potatoes measuring about 1 1/2 inches in diameter.
1 1/2 lbs. small red potatoes, unpeeled, halved
2 cups water
3 tablespoons unsalted butter|
3 garlic cloves, peeled
3 sprigs fresh thyme
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
2 tablespoons minced fresh chives
Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.
Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately. Serving Size: 4
Terry’s notes:
i believe I posted this the other day but I made them last night and they were fabulous! Okay, Aside from the fact that they have nicely brown crispy bits that make them good the BEST is the garlic.
The garlic is cooked until soft in the water, then after 15 minutes it is wonderfully sweet and so soft. I put the cooked garlic into a little cup, mashed it up and added a teaspoon of lemon juice. A bit of salt and pepper. It’s wonderful on the potatoes but it’s going to be great on steamed green beans or broccoli. I liked the SteamFresh brand green beans and brussels sprouts since you just put the bag in the microwave five minutes and they are cooked. I usually then pop them into some butter and season. Tonight I’m doing them but I’m going to use the soft garlic and lemon.
2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste
Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
minutes.
Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.
If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.
Serves 4-6