Veggie Pot Pie (Vegetarian)
This recipe comes from All Recipes.
Ingredients:
2 tablespoons olive oil1 onion, chopped8 ounces mushrooms1 clove garlic, minced2 large carrots, diced2 potatoes, peeled and diced2 stalks celery, sliced 1/4 inch wide2 cups cauliflower florets1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces3 cups vegetable broth1 teaspoon kosher salt1 teaspoon ground black pepper2 tablespoons cornstarch2 tablespoons soy sauce1 recipe pastry for double-crust pie
Steps:
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges. Bake in preheated oven for 30 minutes, or until the crust is brown.
Falafel Mushroom Loaf (Vegan)
This meat-free meatloaf alternative was published on the blog “Epicurious.”
Ingredients:
Nonstick vegetable cooking spray2 1/2 pounds mixed wild mushrooms, trimmed1 medium onion, coarsely chopped1 garlic clove, peeled, smashed1 teaspoon ground coriander1 teaspoon ground cumin1/2 teaspoon ground cardamom2 tablespoons vegetable oil, divided1 (15-ounce) can chickpeas, rinsed, drained1 large egg3/4 cup chickpea flour3/4 cup coarsely chopped cilantro1/2 cup coarsely chopped parsley2 teaspoons kosher salt1 garlic clove, peeled1/2 cup tahini5 tablespoons fresh lemon juice (from about 2 lemons)1 teaspoon kosher salt1 pomegranate, seeds reserved2 tablespoons coarsely chopped min2 tablespoons coarsely chopped parsley
Steps:
Preheat oven to 350 degrees Fahrenheit. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray. Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl. Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture. Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75–90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board. While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processor until very smooth. Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley. Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
Pumpkin Butter (Vegan)
This dessert spread is based on a recipe from Skinny Taste.
Ingredients:
3 1/2 cups or 1 (29-ounce) can pumpkin puree (not pumpkin pie filling)2/3-1 cup packed brown sugar, muscovado sugar or coconut sugar3/4 cup apple cider or juice1/4 cup maple syrup (optional)2 tsp vanilla extract2-3 cinnamon sticks1-2 tsp pumpkin pie spice, to taste
Steps:
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks, sugar and maple syrup (if using) in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30-40 minutes or until thickened. Stir frequently. Adjust spices to your taste.
Stuffed Mushrooms (Vegan)
This comes from the blog, “High Vibes Lifestyle.”
Ingredients:
30 white Mushrooms1 small bunch of basil (or small package)3 large cloves of garlic¾ c Sun dried Tomatoes1 8oz. tub vegan cream cheese pinch of saltBaking sheet with sides or baking dish
Steps:
Preheat oven to 450 degrees. Take basil leaves off of stems and add them to food processor or blender. Process until basil is minced. Set aside in bowl. Repeat the process with the sundried tomatoes, and the garlic. Add all ingredients back into food processor, with the cream cheese, and pulse quickly until mixture is blended. Alternatively, mix by hand in a bowl until cream cheese has a whipped texture and mixture is blended. Spoon mixture into mushroom caps and place on a baking sheet with sides to prevent spills in your oven. Bake for 25 minutes. Mushrooms and filling will be browned, and there will be some juice in your pan when mushrooms are done. Cool slightly before serving. Serve warm.
