Monday, December 14, 2015

Vegetable Pot Pies

Here's the recipe for the pot pie filling. Makes 8.5 cups.
1/2 pound lentils dry
2 medium potato
one vidalia onion
one fennel bulb
one leek
one red pepper
one pound mushrooms
two ribs celery

gravy recipe
pie crust recipe

Cook 1/2 pound of lentils (I boil them for ~30 minutes and drain).
Dice and cook two medium potatoes (I boil them ~12 minutes). 

Chop (I use a food processor) and SAUTE in butter or olive oil: one vidalia onion, one fennel bulb, one leek, one red bell pepper, pound of mushrooms, two ribs of celery.
The sauce is has a roux base: 2TB of butter (or olive oil) melted over heat, then 2TB of flour whisked in. I cook the paste less than a minute. Before or when it starts browning, I start gradually whisking in my mix of 4 cups of hot vegetable broth (better than boullion is great for this) with 1/4 cup of nutritional yeast.
—the nutritional yeast is NOT bread yeast or yucky brewer’s yeast, and it is the secret ingredient!—
Once all the broth/yeast is incorporated into the sauce, into whatever pot or pan will hold it all, I combine the cooked potatoes, cooked lentils, sautéed vegetables and sauce. I like to simmer it together ten minutes or more. If you want to add cream, this is when you do it. Then put the filling into whatever casserole dish, pie pans or ramekins (when I use cast Iron I like to heat it up first.) Top with pie crust. Bake at 400F for 25 minutes to brown the crust.