Beef-flavored Vegetable Pot Pie

Thinking of meat pie,
Couldn’t decide how to make,
Tried to be healthy.

Topped with fried onion,
Beef-flavored veggie pot pie,
Makes good comfort food.

Recipe

  1. Line an oil-sprayed pie plate with a 9” pie crust either pre-made or homemade. Note: I stretched out my dough a bit to fit the oval glass dish I used.

Easy homemade single pie crust: 1 cup flour, intermittently pour and stir in ¼ cup oil; continue stirring while adding ¼ cup water until dough clings together. Knead lightly and roll out. (from The Tassajara Bread Book by Edward Espe Brown)

  1. Sauté 1 sliced onion and 3 minced garlic.
  2. Add 2 chopped carrots, 4 cubed potatoes, and 1 cup beef broth. Simmer on low heat for 15-20 minutes until vegetables are tender.
  3. Add 1 cup cubed zucchini and 2 cups sliced mushrooms. Add ½ cup beef broth. Simmer on medium- low heat for 5 minutes.
  4. Add 10 oz. frozen peas, ¼ cup raisins, and ¼ cup beef broth. Lightly sprinkle with Tamari sauce; simmer for 4 minutes on low heat.
  5. Add ¼ lb. cooked ground beef; turn off after meat is heated through with vegetable mixture.
  6. Pour beef and vegetable mixture in pie plate. (If any extra filling, use it the next day to make fried rice; add mung bean sprouts and chopped scallions and scrambled or fried egg.)
  7. Fully cover top with fried onion pieces; I used the Trader Joe’s brand. Sprinkle with shredded cheddar cheese.
  8. Put dish in preheated oven set at 350 degrees F. Take out after 18 minutes. Let it set for 5-10 minutes, depending how patient you are.

Happy devouring!

A Fruitful Affair

A banana fare
With strawberries and nuts flair,
Add yogurt and pear.

Recipe
Mix together:
1 ¼ – ½ cups flour
1 tbsp. baking powder
4 packets of coconut sugar (or your choice of sweetener and amount)
1 egg
3 mashed ripe bananas
3 tbsp. olive oil (or your choice of oil)
Enough cups of almond milk (or your choice of milk) to make a batter with texture of your preference

  1. Preheat oven to 375 degrees F while mixing batter
  2. Pour batter in warmed, butter- or olive-oiled cast iron skillet
  3. Time for 15 minutes, at which time take out skillet and press/mix in sliced strawberries and return skillet to oven
  4. Time for 25 minutes and check to see if done, stick toothpick in and see if it comes out clean
  5. Serve and have a great morning or evening, if you want this to be a dinner fare

Bánh Mi Wannabe

Planned to make bánh mi,
But too many substitutes
No bánh mi for me.

Just a stacked sandwich,
So ban me for no bánh mi,
Though not a bad sub.

I had no baguette,
I used pain de campagne,
A pseudo-bánh mi.

My bánh mi wannabe ingredients for this classic Vietnamese sandwich:

  1. Sautéed Swiss chard, onions, and fresh basil sprinkled with tamari sauce
  2. Thinly sliced cucumbers
  3. Fresh mint
  4. Sweet pickle relish
  5. Leftover roasted chicken
  6. Mayo mixed with sriracha sauce spread on two slices of pain de campagne (aka “French sourdough”)

Eggplant Pizza


Gluten-free pizza
Use eggplant as pizza crust,
Top with favorites.

 Stack or lay them flat
Either way won’t make you fat,
A mean aubergine.

(The cheese doesn’t look fully melted because I used alternative cheese — coconut-based with pea protein isolate)

Ingredients:

  • Italian or Indian (aka baby) eggplants
  • Shredded cheese
  • Sun-dried tomatoes
  • Green onions
  • Olive oil mixed with garlic powder
  • Fresh basil

Instructions:

  1. Preheat oven at 400 degrees F
  2. Cut the eggplants in round slices
  3. Coat both sides of the slices with olive oil mixed with garlic powder
  4. Place slices on a baking sheet sprayed with olive oil
  5. Place baking sheet in oven with eggplant slices and time for 15 minutes
  6. After 15 minutes, turn slices over and time for another 15 minutes
  7. After second round of 15 minutes, take out baking sheet
  8. Turn slices over again and put on your favorite toppings and put back in oven for 5 minutes

Mung Beans with Quinoa Stew Topped with Pork Rinds

stew

Here’s a fairly quick and easy stew, which you can eat as a vegetarian one-dish meal, or non-vegetarian if you wish to have a taste of pork rinds blended in.

Start by mincing 4 cloves of garlic, chopping 1 onion, and slicing 6 Roma tomatoes. Set them aside. Rinse in a mesh colander 1 ¼ lb. dry mung beans. Set aside. Rinse ¼ cup quinoa in a fine mesh colander and set aside.

Put 3 tbsp of coconut oil in a stock pot, and then place it on a stove burner over medium heat. Sauté the minced garlic, follow up with the chopped onion. After a minute, add in the sliced tomatoes.

After the tomatoes look tender, put in the mung beans and pour in one 32-oz. low sodium vegetable broth. Cover and continue cooking over medium heat. After about 15 minutes, put in the quinoa and cover. After another 10 minutes, pour in one 32-oz coconut milk and 2-3 cups water. Stir. Cover and time for 15 minutes. When the timer goes off, stir and time again for 20 minutes. While that continues to cook, chop a bunch of Swiss chard, which you will add when the timer goes off.

Add a few drops of fish sauce; you can always add more later when it’s cooked and you’ve tasted it. Continue cooking for 6 more minutes. When the timer goes off, turn the stove off and let the food settle for 5 minutes.

Serve in big bowls and drop a handful of pork rinds into each one, if you are so inclined. Just press them down into the stew with a spoon so they soften. Garnish with one sliced garden tomato.

Happy  dining!